Ingredients:
2 Plum tomatoes, quartered lengthwise and thinly sliced
1 Small zucchini, quartered lengthwise and thinly sliced
1/3 Yellow pepper, cut into 1/4 inch dice
2 Scallions, thinly sliced
1 Jalapeno pepper, seeded and minced
1 T. Fresh coriander, chopped, plus sprigs for garnish
2 t. Lime juice, or more to taste
1/4 t. Lime zest, grated
Cayenne pepper to taste
1/8 t. Salt
2 Flour tortillas (8 inches each)
1 oz. Monterey Jack cheese, very finely grated (about 1/2 cup)
2 T Plain nonfat yogurt
Procedure:
To make the salsa, stir together tomatoes, zucchini, yellow pepper,
scallions, jalapeno, minced coriander, lime juice and zest, cayenne
pepper, and salt in a small mixing bowl
Heat a medium nonstick skillet over moderate heat and warm a tortilla
in it for 1 to 2 minutes. Turn tortilla and spoon half of the salsa over
half of it. Top salsa with half the cheese, fold tortilla over filling,
and cook until salsa is heated through and cheese has melted, 2 to 3
minutes
Transfer the quesadilla to a plate and keep it warm in an oven at low
heat. Repeat with another tortilla. Serve, topped with yogurt and
coriander sprigs
Notes:
Quesadillas in Mexico can be found outside movie theaters, stadiums,
special events and many other places. Probably the most popular quesadilla
is made with potato, with cheese and beans following in popularity. You
can find all kinds of types of quesadillas, made with potatoes, cheese,
chorizo, beans, green peppers (rajas) and other things
The basic idea is to make a mixture which serves as the shell for the
quesadilla, fill it in with something you like and fry it
Ingredients:
1/4 C. Raisins
1 T. Apple cider vinegar
1 Lbs. Ground beef
1 C. Onion, chopped
2 Cloves garlic, minced
1/4 C. Slivered almonds
16 oz. Salsa sauce
2 T. Brown sugar
1/2 t. Ground cinnamon
1/4 t. Salt
2 oz. Mild Cheddar Cheese, grated (1/2 cup)
1 Lbs. Frozen bread dough, thawed
1 Egg, lightly beaten
Procedure:
Combine raisins and vinegar in small bowl; soak for 15 to 20 minutes
or until raisins are plump
Cook beef, onion and garlic in large skillet until beef is browned;
drain
Add 1/2 cup salsa, almonds, raisins, sugar, cinnamon and salt
Bring to a boil. Cook for 3 to 4 minutes or until all the flavours are
well blended
Divide dough into 6 pieces; roll into balls. On well-floured board,
roll each ball into a 6-inch circle
Place 1/2 cup meat filling on bottom half of circle; sprinkle with
cheese. Fold top half of dough over filling; crimp edges with tines of
fork. Pierce top with fork
Place on greased cookie sheet; brush with egg
Bake for about 20 to 25 minutes or until golden in colour, in a
preheated 375°F oven
Serve with remaining salsa
Notes:
Ground turkey can be used in place of the beef
Empanadas can be made with many different fillings
Empanadas is a particularly good party dish, as they don't require to
be sitting up at a table to eat them
Ingredients:
1 T. Chili powder
1/4 t. Garlic powder
1/4 t. Onion powder
1/4 t. Crushed red pepper flakes
1/4 t. Dried oregano
1/2 t. Paprika
1 1/2 t. Ground cumin
1 t. Sea salt
1 t. Black pepper
Procedure:
In a small bowl, mix together chili powder, garlic powder, onion
powder, red pepper flakes, oregano, paprika, cumin, salt and pepper
Store in an airtight container
Notes:
A mixture of spices that approximates what you might buy in a package.
Depending on how spicy you and your family like your dishes, use as little
or as much as you want
Ingredients:
2 C. All-purpose flour
2 t. Baking powder
1 t. Salt
2 T. Shortening
3/4 C. Water
2 C. Vegetable oil for frying
Procedure:
In a large bowl, sift together flour, baking powder and salt. Cut in
shortening until mixture resembles coarse crumbs
Using hands, mix in water to make a smooth dough. Knead lightly on a
floured surface
Cut dough into 12 pieces, and shape into round balls. Cover, and set
aside
Heat oil in deep-fryer to 375°F
On a lightly floured surface, roll dough into thin circles. Cut each
circle into triangles. Fry in hot oil, until golden brown, turning when
dough puffs
Remove, and drain well on paper towels
Notes:
This is a flat bread that is easy to prepare, and is usually served
with something sweet to put on top, like honey or cinnamon-sugar
This is a great Mexican treat, and can either be served as a dessert
or fun side dish with any Mexican meal
Ingredients:
8 oz. (1 1/3 C.) Dried black or pinto beans (sort and wash well)
4 1/2 C. Cold water
1/3 C. plus 1 T. Lard or oil
1 Onion, sliced
1 1/2 t. Salt
1 Onion, finely chopped
1 Clove garlic, minced
Tortilla chips
Procedure:
Combine beans, water, 1 tablespoon lard or oil and sliced onion in
3-quart heavy saucepan. Heat on high to boiling; reduce heat to very low.
Simmer, covered, unst until beans are tender but not soft, about 1 1/2
hours
Stir salt into beans; continue cooking, covered, over very low heat
until beans are very soft, 30 to 45 minutes longer. Do not drain
Heat remaining lard or oil in heavy 10 inch skillet over high heat
until very hot
Add chopped onion and garlic; sauté over medium heat until
soft, about 4 minutes
Increase heat to high. Immediately add 1 cup undrained beans; cook and
stir while mashing beans with bean or potato masher
As beans begin to dry, add another cup beans; continue mashing and
cooking until all beans and liquid have been added and mixture is coarse
purée
Adjust heat to prevent beans from sticking and burning; total cooking
time about 20 minutes
Transfer beans to serving dish; sprinkle with grated Monterey jack
cheese and serve with chips
Notes:
Can also be used to fill tortillas, adding grated cheese, chopped
fresh vegetables and salsa to taste
The "refried" bit refers to the frying of the boiled beans.
Traditionally, you would fry the beans and onions in lard