Ingredients:

• 4 Cups fresh corn kernels
• 1/2 Cup chopped onion
• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 Cups chicken broth
• 2 Cups milk or cream
• 1 Cup cheddar cheese
• 1 Can chopped green chiles
• 1/2 Cup crumpled crisp bacon
• Salt to taste
• Tortilla chips

Directions:

Saute corn and onion in the butter. Cook over medium heat until onion has softened. Stir in flour.

Gradually add in broth and milk and stir until thickened. Do not let boil. Stir in cheddar cheese and green chiles. Cook until cheese melts over low heat.

To serve, add 4 or 5 tortilla chips and sprinkle with bacon.

Recipe posted by Lindsay

Ingredients:

• 12 Small prawns, peeled and de-veined (cocktail shrimp may also be used), optional
• 12 Jalapeño Chile Peppers
• 12-24 Bacon Strips (depending on size of Jalapeños)
• 8 oz. Cream Cheese, softened
• 1 tsp. Cumin
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• 1 Garlic Clove, minced
• 3 T. Fresh Cilantro, finely chopped
• 3 Eggs
• 1 Cup Bread Crumbs
• Vegetable Oil, For deep-frying

Directions:

If using prawns, cook them in boiling water until they turn pink, about 1-2 minutes. Remove them from water and set aside.

Place Jalapeños on a baking sheet under the broiler, turning occasionally until skins blisters and is lightly browned on all sides. Remove and place peppers in a sealed Ziploc bag.

In a small bowl, combine cream cheese, cumin, salt, pepper, garlic, and cilantro.

Beat eggs in a small bowl and set aside.

Place bread crumbs in another small bowl.

Remove Jalapeños from Ziploc bag and remove skins, Slice stem and cap off Jalapeños, removing seeds carefully.

Cook bacon strips in a large frying pan until just cooked through. Set aside on a plate lined with paper towels.

Stuff each pepper with cream cheese mixture and a cooked prawn.

Wrap each pepper with one to two strips of bacon.

Pour vegetable oil into a heavy saucepan and set over medium-high heat.

Roll peppers in the eggs, then coat with bread crumbs.

Deep-fry peppers in batches until golden brown on all sides, about 3-5 minutes. Drain on a plate lined with paper towels.

Serve immediately. Enjoy them plain or with your favorite dipping sauce.

Recipe Posted by Lindsay

Quesadillas (CC photo by bdebaca courtesy of Flickr)

A classic quesadilla is basically a corn tortilla with some melted cheese inside. But, as you know, you’ll often find quesadillas filled with chicken (pollo), potatoes (papas), chile poblano (rajas), mushrooms (champiñones), squash flower (flor de calabaza), chorizo, and even cecina (beef or pork).

In Mexico, quesadillas are prepared on street corners throughout cities, at small stands under trees along winding streets and rural highways, in flea markets, and in small diners called “fondas”. Quesadillas are very popular, and people leaving work are frequently seen parking their cars at the first quesadilla stand they find and eating at least 2 or 3 deliciously hot quesadillas garnished with cream and salsa. Because they’re very light, they can be eaten for breakfast, lunch, or dinner.

Ingredients:

• 1 Tablespoon Oil
• 250 grams Oaxaca Cheese (or mozarella or string cheese as a substitute)
• 4 Corn Tortillas

Directions:

Place a skillet over medium-heat and add the oil. Once heated, place a tortilla in the skillet. Shred some cheese, and add the desired amount on top of the tortilla.

Fold the tortilla in half, forming a half moon shape. When you see that the cheese is melting, flip the quesadilla over so the other side gets warm, too. This process should only take a minute or two. As soon as you see that the tortilla is getting crispy, remove it from the skillet and place it on a plate. Keep the quesadilla warm while you repeat the same process with the other tortillas. Add sour cream and salsa if desired.

Remember, you can add whatever filling you want. So, along with the cheese, add mushrooms, rajas, chorizo with diced potatoes, or shredded chicken or beef. Enjoy!

Posted by Lindsay