mariadnoca
Moderator
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Happy Cinco de Mayo! What's your favorite Mexican dish or drink? Can we do a Mexican themed thread?
- Thread starter mariadnoca
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mariadnoca
Moderator
REC: Easy Chicken Enchilada Casserole
I know it's a cheat to use a soup base, but this is how my in-law's Mexican mother makes them and it's her recipe. And I gotta say they are pretty delish and go over well to feed a crowd/potluck.
Easy Enchilada Casserole
Makes 2, 9x13 casseroles
4 chicken breasts cooked and shredded
1/2 onion
3 cloves garlic
2 lbs Pepper Jack cheese, shredded (you can use half regular jack cheese and half pepper jack if you prefer less spice)
1-7oz can of Diced green chiles (I use the mild because of the pepper jack, but you can go spicy if you want)
3-18 oz cans Progresso Cream of Mushroom soup*
approximately 40 white corn tortillas
2-3 cups of vegetable oil for frying
To cook the chicken:
You can opt for a pressure cooker or boil them. In the pressure cooker the chicken comes out quite tender and shreds easily. Cooking time is 8 minutes for the pressure cooker: add 1 cup of water, 1/2 an onion and 3 cloves of garlic. (If you boil the chicken, also add the onion and garlic to the water. Boil until cooked thoroughly.)
Lightly fry tortillas:
In a cast iron skillet or regular pan, add about 2 or 3 cups of vegetable oil. Heat the oil. When you put the tortilla in the hot oil, one at a time, it will sink to the bottom initially, then float to the top. Once it floats to the top (about 5 seconds), flip it over and continue frying about 3 more seconds. You don't want to fry them until they're crisp. They just need to be lightly fried so they're pliable. Place on paper towels to drain.
To assemble:
First add about 1/2 cup of the cream of mushroom soup on the bottom of a 9x13 baking dish. The tortillas are next and the first layer usually takes about 6. You want to have the bottom layer of tortillas go up the side of the dish a little.
Add a layer of chicken, scatter some green chiles, cheese and cream of mushroom soup. Then a layer of tortillas, then more chicken, green chiles, cheese and soup. I make 3 layers and then on the top, I put a layer of tortillas and top with more cheese.
This recipe makes two pans of enchiladas.
Cook in a 350F oven for about 30 minutes until heated through.
*If you want to use the Campbell's Cream of Mushroom, you'll want to use about 5 cans and thin it out a little with chicken stock, about 1-2 cups.
I know it's a cheat to use a soup base, but this is how my in-law's Mexican mother makes them and it's her recipe. And I gotta say they are pretty delish and go over well to feed a crowd/potluck.
Easy Enchilada Casserole
Makes 2, 9x13 casseroles
4 chicken breasts cooked and shredded
1/2 onion
3 cloves garlic
2 lbs Pepper Jack cheese, shredded (you can use half regular jack cheese and half pepper jack if you prefer less spice)
1-7oz can of Diced green chiles (I use the mild because of the pepper jack, but you can go spicy if you want)
3-18 oz cans Progresso Cream of Mushroom soup*
approximately 40 white corn tortillas
2-3 cups of vegetable oil for frying
To cook the chicken:
You can opt for a pressure cooker or boil them. In the pressure cooker the chicken comes out quite tender and shreds easily. Cooking time is 8 minutes for the pressure cooker: add 1 cup of water, 1/2 an onion and 3 cloves of garlic. (If you boil the chicken, also add the onion and garlic to the water. Boil until cooked thoroughly.)
Lightly fry tortillas:
In a cast iron skillet or regular pan, add about 2 or 3 cups of vegetable oil. Heat the oil. When you put the tortilla in the hot oil, one at a time, it will sink to the bottom initially, then float to the top. Once it floats to the top (about 5 seconds), flip it over and continue frying about 3 more seconds. You don't want to fry them until they're crisp. They just need to be lightly fried so they're pliable. Place on paper towels to drain.
To assemble:
First add about 1/2 cup of the cream of mushroom soup on the bottom of a 9x13 baking dish. The tortillas are next and the first layer usually takes about 6. You want to have the bottom layer of tortillas go up the side of the dish a little.
Add a layer of chicken, scatter some green chiles, cheese and cream of mushroom soup. Then a layer of tortillas, then more chicken, green chiles, cheese and soup. I make 3 layers and then on the top, I put a layer of tortillas and top with more cheese.
This recipe makes two pans of enchiladas.
Cook in a 350F oven for about 30 minutes until heated through.
*If you want to use the Campbell's Cream of Mushroom, you'll want to use about 5 cans and thin it out a little with chicken stock, about 1-2 cups.
melissa-dallas
Well-known member
Oops! Diana Kennedy's Charro Beans
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=142613
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=142613
I just made a Chicken Enchilada Casserole today using, shredded chicken breasts
Hatch chilies, sour cream, cumin, tomatillos, onion, roasted garlic, 2 cans of Cream of Chicken soup, green onions, 2 cheeses, and cilantro. It smells divine in my kitchen right now and I have not even cooked it yet. Nothing wrong with using the canned cream soups for a recipe like this. Can't beat it!
Hatch chilies, sour cream, cumin, tomatillos, onion, roasted garlic, 2 cans of Cream of Chicken soup, green onions, 2 cheeses, and cilantro. It smells divine in my kitchen right now and I have not even cooked it yet. Nothing wrong with using the canned cream soups for a recipe like this. Can't beat it!
dawn_mo
Well-known member
REC: ALTA VISTA HOT PICKLED CARROTS
These are delish, and from a restaurant in San Diego.
* Exported from MasterCook *
ALTA VISTA HOT PICKLED CARROTS
Recipe By :Mary Sargent
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
Preparation Method
2 pounds carrots -- peeled and sliced on the diagonal
2 yellow onions -- peeled and sliced
1 1/2 quarts warm water
3 1/2 ounces canned jalapeno peppers -- whole, undrained
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt
Place the carrots in a 3- or- 4 quart pot. Add the warm water, partially cover the pot, and bring to a boil over high heat. Cook at a hard boil 5 minutes; remove from heat. Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt. Cover and let cool for several hours. Taste the carrots. If the flavor is
hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars. If you prefer the pickles hotter, leave the peppers in. Cover the contents with cooking liquid, and cap with clean lids. Store the pickles in the refrigerator for three days before serving. They keep for a week or so after opening. Makes about 9 cups.
- - - - - - - - - - - - - - - - - - -
These are delish, and from a restaurant in San Diego.
* Exported from MasterCook *
ALTA VISTA HOT PICKLED CARROTS
Recipe By :Mary Sargent
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
Preparation Method
2 pounds carrots -- peeled and sliced on the diagonal
2 yellow onions -- peeled and sliced
1 1/2 quarts warm water
3 1/2 ounces canned jalapeno peppers -- whole, undrained
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt
Place the carrots in a 3- or- 4 quart pot. Add the warm water, partially cover the pot, and bring to a boil over high heat. Cook at a hard boil 5 minutes; remove from heat. Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt. Cover and let cool for several hours. Taste the carrots. If the flavor is
hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars. If you prefer the pickles hotter, leave the peppers in. Cover the contents with cooking liquid, and cap with clean lids. Store the pickles in the refrigerator for three days before serving. They keep for a week or so after opening. Makes about 9 cups.
- - - - - - - - - - - - - - - - - - -
barbara-in-va
Well-known member
REC: Cotija Crusted Quesadillas with Basil, Red Chiles, and Charred Corn Relish
I had two particularly good recipes from last nights dinner. Everyone loved these quesadillas from Bobby Flay's Mesa Grill Cookbook.(I passed on the red pepper sauce.)
The attached recipe does not have instructions for the roasted corn. Here is what the cookbook says:
Preheat oven to 375°. Pull the husks back from each ear but do not remove. Do remove the silks then replace the husks. Soak in cold water for 5 min, then remove and shake off excess water. Place on baking sheet and roast until the kernels are tender, 15-20 minutes. Let cool slightly before removing the kernels.
The corn relish was fabulous but I tweaked it a bit. Maybe I had to tweak it because I didn't roast it right. I followed the instructions above. But it was more like steamed corn, no charring took place. So, I put them on the grill pan for a few minutes to get them charred. I also sauteed the red onion because in the pic in the cookbook they look like they have been sauteed, they do not look raw.
To sum it up, they were fantastic!!!!
http://books.google.com/books?id=xcdvWSyu81wC&pg=PT131&lpg=PT131&dq=bobby+flay+quesadillas+with+charred+corn+relish&source=bl&ots=IHvnn9hY6G&sig=EAaU_wvsORnSiQPgJ7Dm9dbHGt8&hl=en&sa=X&ei=VXqmT96WGoaj2QXpz92mAg&ved=0CFAQ6AEwAg#v=onepage&q&f=false
I had two particularly good recipes from last nights dinner. Everyone loved these quesadillas from Bobby Flay's Mesa Grill Cookbook.(I passed on the red pepper sauce.)
The attached recipe does not have instructions for the roasted corn. Here is what the cookbook says:
Preheat oven to 375°. Pull the husks back from each ear but do not remove. Do remove the silks then replace the husks. Soak in cold water for 5 min, then remove and shake off excess water. Place on baking sheet and roast until the kernels are tender, 15-20 minutes. Let cool slightly before removing the kernels.
The corn relish was fabulous but I tweaked it a bit. Maybe I had to tweak it because I didn't roast it right. I followed the instructions above. But it was more like steamed corn, no charring took place. So, I put them on the grill pan for a few minutes to get them charred. I also sauteed the red onion because in the pic in the cookbook they look like they have been sauteed, they do not look raw.
To sum it up, they were fantastic!!!!
http://books.google.com/books?id=xcdvWSyu81wC&pg=PT131&lpg=PT131&dq=bobby+flay+quesadillas+with+charred+corn+relish&source=bl&ots=IHvnn9hY6G&sig=EAaU_wvsORnSiQPgJ7Dm9dbHGt8&hl=en&sa=X&ei=VXqmT96WGoaj2QXpz92mAg&ved=0CFAQ6AEwAg#v=onepage&q&f=false
barbara-in-va
Well-known member
REC: Margarita Mousse with Cinnamon Cactus Cookies
This is from Stephen Pyles New Tastes from Texas
It is absolutely delicious and very light in testure. Since I couldn't master the candied lime slices I fan out some beautiful local strawberries on the top of each mousse.
Mousse
1/4 C cold water
1 t powdered gelatin
4 lg eggs, separated
2/3 C sugar
3 T Triple Sec
1/4 c tequila
1/2 C lime juice
1/4 t salt
1 1/2 t lime zest, planched in boiling water for 30 seconds
candied lime slices (I tried and failed!!)
Cinnamon Cactus Cookies
Mousse serve 6-8 depending on glass size
Pour water into a metal measuring cup and sprinkle the gelatin over it. Let the liquid stand for 4-5 min or until the gelatin is spongy. Stand the cup in a water bath of simmering water until the gelatin becomes clear and dissolves.
Whisk together the yolks and 1/3 C sugar in a medium metal bowl until slightly thickened and pale yellow. Place the bowl over a pot of simmering water and add the Triple Sec and tequila. Whisk the mixture tunil it thickens to the consistency of hollandaise or lightly whipped cream.
Remove the bowl from the double boiler. Add the lime juice and zest. Place over a bowl of ice until completely cooled and thick; stir frequently until chilled. Once the mixture is cool, whip the egg whites until they form soft peaks. While whisking slowly,add the remaining 1/3 C sugar and whip until whites are glossy and form stiff peaks. Fold the whites into the yolk mixture and pour into sugar rimmed margarita glasses. Chill for at least 2 hours. Serve garnished with Candied Lime Slices and cookies.
Candied Lime Slices
(I failed miserably at these. They caramelized in about an hour and had a very bitter taste. I think I might not have had the heat turned down low enough?)
1 C water
2/3 C sugar
2 limes, sliced very thinly
Bring the water and sugar to boil in a medium saucepan. Add the limes, reduce heat, simmer, uncovered very slowly for 2 hours. Remove from heat, pour into a bowl, refrigerate overnight. Remove slices and serve.
Cinnamon Cactus Cookies
1/4 lb unsalted butter, room temp
1 C sugar, divided
1 lg egg
1 lg egg yolk
1 t vanilla
1 2/3 C flour
1/2 t baking soda
1/2 t salt
1/4 t cloves
1/4 t nutmeg
1 t cinnamon
Combine the butter and 3/4 C sugar, beating until blended. Add the egg, yolk, and vanilla; beat until light and fluffy.
Stir together the flour, soda, salt, cloves, and nutmeg in large bowl. Add the butter mixture and mix until the dough is thoroughly blended. Cover and chill for 30 min.**
Preheat oven to 375°. Combine the remaining 1/4 c sugar and cinnamon. roll out the cookie dough to 1/2" thick, cut with a 3" long cookie cutter, cactus shaped. Sprinkle with the cinnamon sugar. Place on silpat or parchment lined cookie sheets and bake for 5-7 minutes until lightly browned.
**It was a hot and humid day here and in spite of chilling the dough over night I was having trouble. So, I rolled out, cut and then placed it in the freezer for 10 minutes. Working very quickly, after I removed from the freezer, I placed the cut cookies on the baking sheet. I re=rolled the scraps, cut and put back into the freezer. It was a slow process but it worked and the cookies were great!
This is from Stephen Pyles New Tastes from Texas
It is absolutely delicious and very light in testure. Since I couldn't master the candied lime slices I fan out some beautiful local strawberries on the top of each mousse.
Mousse
1/4 C cold water
1 t powdered gelatin
4 lg eggs, separated
2/3 C sugar
3 T Triple Sec
1/4 c tequila
1/2 C lime juice
1/4 t salt
1 1/2 t lime zest, planched in boiling water for 30 seconds
candied lime slices (I tried and failed!!)
Cinnamon Cactus Cookies
Mousse serve 6-8 depending on glass size
Pour water into a metal measuring cup and sprinkle the gelatin over it. Let the liquid stand for 4-5 min or until the gelatin is spongy. Stand the cup in a water bath of simmering water until the gelatin becomes clear and dissolves.
Whisk together the yolks and 1/3 C sugar in a medium metal bowl until slightly thickened and pale yellow. Place the bowl over a pot of simmering water and add the Triple Sec and tequila. Whisk the mixture tunil it thickens to the consistency of hollandaise or lightly whipped cream.
Remove the bowl from the double boiler. Add the lime juice and zest. Place over a bowl of ice until completely cooled and thick; stir frequently until chilled. Once the mixture is cool, whip the egg whites until they form soft peaks. While whisking slowly,add the remaining 1/3 C sugar and whip until whites are glossy and form stiff peaks. Fold the whites into the yolk mixture and pour into sugar rimmed margarita glasses. Chill for at least 2 hours. Serve garnished with Candied Lime Slices and cookies.
Candied Lime Slices
(I failed miserably at these. They caramelized in about an hour and had a very bitter taste. I think I might not have had the heat turned down low enough?)
1 C water
2/3 C sugar
2 limes, sliced very thinly
Bring the water and sugar to boil in a medium saucepan. Add the limes, reduce heat, simmer, uncovered very slowly for 2 hours. Remove from heat, pour into a bowl, refrigerate overnight. Remove slices and serve.
Cinnamon Cactus Cookies
1/4 lb unsalted butter, room temp
1 C sugar, divided
1 lg egg
1 lg egg yolk
1 t vanilla
1 2/3 C flour
1/2 t baking soda
1/2 t salt
1/4 t cloves
1/4 t nutmeg
1 t cinnamon
Combine the butter and 3/4 C sugar, beating until blended. Add the egg, yolk, and vanilla; beat until light and fluffy.
Stir together the flour, soda, salt, cloves, and nutmeg in large bowl. Add the butter mixture and mix until the dough is thoroughly blended. Cover and chill for 30 min.**
Preheat oven to 375°. Combine the remaining 1/4 c sugar and cinnamon. roll out the cookie dough to 1/2" thick, cut with a 3" long cookie cutter, cactus shaped. Sprinkle with the cinnamon sugar. Place on silpat or parchment lined cookie sheets and bake for 5-7 minutes until lightly browned.
**It was a hot and humid day here and in spite of chilling the dough over night I was having trouble. So, I rolled out, cut and then placed it in the freezer for 10 minutes. Working very quickly, after I removed from the freezer, I placed the cut cookies on the baking sheet. I re=rolled the scraps, cut and put back into the freezer. It was a slow process but it worked and the cookies were great!
mariadnoca
Moderator
Rec: Smoked Gouda and Caramelized Onion Quesadillas
Smoked Gouda and Caramelized Onion Quesadillas
2 tablespoons (1/4 stick) butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 10-inch-diameter flour tortillas
2 ounces sliced prosciutto, chopped
2 tablespoons (1/4 stick) butter, melted
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
Bake until tortillas are golden and cheese melts, about 5 minutes.
Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
6 Appetizer Servings.
Bon Appétit
September 1995
James H. Turner IV: Saco, Maine
http://www.epicurious.com/recipes/food/views/Smoked-Gouda-and-Caramelized-Onion-Quesadillas-699
Smoked Gouda and Caramelized Onion Quesadillas
2 tablespoons (1/4 stick) butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 10-inch-diameter flour tortillas
2 ounces sliced prosciutto, chopped
2 tablespoons (1/4 stick) butter, melted
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
Bake until tortillas are golden and cheese melts, about 5 minutes.
Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
6 Appetizer Servings.
Bon Appétit
September 1995
James H. Turner IV: Saco, Maine
http://www.epicurious.com/recipes/food/views/Smoked-Gouda-and-Caramelized-Onion-Quesadillas-699
mariadnoca
Moderator
This looks yummy - FYI, I copied the Quesadilla/etc recs text into this post...
Cotija-Crusted Quesadillas With Basil, Red Chiles, and Charred Corn Relish
Serves 4
You have to take advantage of local corn when it’s in season, and this is one terrific way to do so. The Cotija cheese browns beautifully on top of the quesadilla when it bakes. If you can’t find Cotija, you might want to give parmesan a try.
12 (6-inch) flour tortillas
1 1/2 cups grated Monterey Jack cheese (6 ounces)
8 ounces fresh goat cheese, crumbled
2 large red jalapeño chiles, finely diced
1/4 cup fresh basil leaves, cut into thin ribbons
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1/4 cup grated Cotija cheese or Parmesan cheese (1 ounce)
2 teaspoons ancho chile powder
Charred Corn Relish (recipe follows)
Smoked Red Pepper Sauce for garnish (optional)
1. Preheat the oven to 425 degrees F.
2. Place 8 of the tortillas on a flat surface and divide, in order, the Monterey Jack, goat cheese, jalapeños, and basil among the tortillas. Season with salt and pepper to taste. Stack the tortillas to make four 2-layer tortillas and top each with one of the remaining tortillas. Brush the tops of the tortillas with the oil and sprinkle with the Cotija cheese and the chile powder.
3. Transfer the tortillas to a baking sheet (you may need 2). Bake for 8 to 10 minutes, until the tortillas are lightly golden brown and the cheese has melted. Cut into quarters and top each quarter with some of the corn relish.
Charred Corn Relish
MAKES ABOUT 2 1/4 CUPS
4 ears fresh corn, roasted, kernels removed from the cobs*
1/2 small red onion, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons canola oil
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
Combine the corn, onion, vinegar, honey, oil, basil, and salt and pepper to taste in a bowl. Let sit at room temperature for at least 15 minutes and up to 1 hour before serving.
*Preheat oven to 375°F. Pull the husks back from each ear but do not remove. Do remove the silks then replace the husks. Soak in cold water for 5 min, then remove and shake off excess water. Place on baking sheet and roast until the kernels are tender, 15-20 minutes. Let cool slightly before removing the kernels.
Smoked Red Pepper Sauce
Makes approx: 2 1/2 cups
Ingredients
4 grilled red bell peppers, peeled, seeded and chopped *
1/2 small red onion, coarsely chopped
4 cloves roasted garlic, peeled
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
1/2 cup canola oil or olive oil
Directions
Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.
*The Smoked Red Pepper Sauce: If you don't grill the red peppers, you can roast them in the oven with your garlic on 375 degrees for 20 minutes. Just put some canola oil, salt and pepper on the red peppers and roast them on a baking sheet.
All recipes from: The Mesa Grill/Bobby Flay
Cotija-Crusted Quesadillas With Basil, Red Chiles, and Charred Corn Relish
Serves 4
You have to take advantage of local corn when it’s in season, and this is one terrific way to do so. The Cotija cheese browns beautifully on top of the quesadilla when it bakes. If you can’t find Cotija, you might want to give parmesan a try.
12 (6-inch) flour tortillas
1 1/2 cups grated Monterey Jack cheese (6 ounces)
8 ounces fresh goat cheese, crumbled
2 large red jalapeño chiles, finely diced
1/4 cup fresh basil leaves, cut into thin ribbons
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1/4 cup grated Cotija cheese or Parmesan cheese (1 ounce)
2 teaspoons ancho chile powder
Charred Corn Relish (recipe follows)
Smoked Red Pepper Sauce for garnish (optional)
1. Preheat the oven to 425 degrees F.
2. Place 8 of the tortillas on a flat surface and divide, in order, the Monterey Jack, goat cheese, jalapeños, and basil among the tortillas. Season with salt and pepper to taste. Stack the tortillas to make four 2-layer tortillas and top each with one of the remaining tortillas. Brush the tops of the tortillas with the oil and sprinkle with the Cotija cheese and the chile powder.
3. Transfer the tortillas to a baking sheet (you may need 2). Bake for 8 to 10 minutes, until the tortillas are lightly golden brown and the cheese has melted. Cut into quarters and top each quarter with some of the corn relish.
Charred Corn Relish
MAKES ABOUT 2 1/4 CUPS
4 ears fresh corn, roasted, kernels removed from the cobs*
1/2 small red onion, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons canola oil
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
Combine the corn, onion, vinegar, honey, oil, basil, and salt and pepper to taste in a bowl. Let sit at room temperature for at least 15 minutes and up to 1 hour before serving.
*Preheat oven to 375°F. Pull the husks back from each ear but do not remove. Do remove the silks then replace the husks. Soak in cold water for 5 min, then remove and shake off excess water. Place on baking sheet and roast until the kernels are tender, 15-20 minutes. Let cool slightly before removing the kernels.
Smoked Red Pepper Sauce
Makes approx: 2 1/2 cups
Ingredients
4 grilled red bell peppers, peeled, seeded and chopped *
1/2 small red onion, coarsely chopped
4 cloves roasted garlic, peeled
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
1/2 cup canola oil or olive oil
Directions
Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.
*The Smoked Red Pepper Sauce: If you don't grill the red peppers, you can roast them in the oven with your garlic on 375 degrees for 20 minutes. Just put some canola oil, salt and pepper on the red peppers and roast them on a baking sheet.
All recipes from: The Mesa Grill/Bobby Flay
richard-in-cincy
Well-known member
mmmmmmmmmmmmmmmmmmmmmmmmm!