Ingredients:

• 1 to 2 Garlic Cloves
• 1/4 Cup Olive Oil
• 1/4 Cup Vegetable Oil
• 1 Teaspoon White Wine Vinegar
• Freshly Squeezed Juice of 1 Lime (about 1 to 2 Tablespoons)
• 1 Tablespoon Mayonnaise
• 2 Tablespoons Sour Cream
• 2 Teaspoons White Sugar
• 1/8 Teaspoon Ground Cumin
• 1/2 Teaspoon Sea Salt, or to taste
• 2 & 1/2 Cups Fresh Cilantro, coarsely chopped
• 1 Serrano Chile Pepper, stemmed (optional)

Directions:

Combine the first 10 ingredients in a blender until smooth.

Add the cilantro and serrano pepper (optional) and blend until thoroughly incorporated. Taste and adjust seasoning as desired. Remember that the flavors will intensify while chilling.

Transfer to a bowl.

Cover and chill at least one hour.

Serve this dressing over a green salad, as a dip for fresh vegetables, as a tangy complement to roasted chicken, or on top of cooked vegetables, like boiled red potatoes (as shown in the first picture).

Enjoy!

Recipe Posted by Lindsay

Croquette Ingredients:

• 1 Boneless Chicken Breast, seasoned and cooked as desired
• 1 Pound (about 5 medium) White Potatoes
• 2 Garlic Cloves, diced
• 2 Eggs
• 1/4 Cup Fresh Cilantro, coarsely chopped
• 1/4 Cup Hard Cheese, like Queso Enchilado or Parmesan
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• About 1/2 Cup Flour
• Vegetable Oil, for frying

Green Sauce Ingredients:

• 4 Large Tomatillos, husk removed and rinsed
• 2 Serrano Chile Peppers
• 1 Small White Onion, coarsely chopped
• 2 Garlic Cloves
• 1/4 to 1/2 Cup Fresh Cilantro, or to taste
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon White Sugar, or as needed
• 2 Teaspoons Chicken Bouillon Powder
• Salt, to taste
• 2 Small Zucchinis, halved lengthwise and sliced, optional

Croquette Directions:

Shred the chicken.

Peel and cut the potatoes into cubes. Boil in salted water along with the garlic cloves until soft.

Drain, then mash potatoes lightly, and set aside to cool.

Once the potatoes are cool, add the shredded chicken, eggs, cilantro, cheese, and salt and pepper to taste. Mix well.

Place the flour in a medium bowl or plate.

Form a small patty with the chicken-potato mixture.

Place in the flour and coat thoroughly, removing any excess flour.

In a large skillet set over medium-high heat, add oil to about 1/4-inch deep. Transfer the patty to the hot oil.

Cook until golden brown and flip.

When the other side is golden brown, transfer the croquette to a large plate lined with paper towels to drain.

Repeat steps to make croquettes with the remaining chicken-potato mixture.

This makes about 18 croquettes.

Serve hot, topped with the zucchini in green sauce (recipe follows), or garnish as desired.

Note: For another tasty option (tortitas de papa con atun), substitute two cans of tuna packed in oil for the shredded chicken. Just drain the tuna and follow the recipe above. Or, to make simple tortitas de papa, just eliminate the chicken.

Green Sauce Directions:

Cut the tomatillos in half and place them along with the serrano chiles on a foil-lined broiler pan.

Roast them under the broiler until softened and skins are blackened, about 5 to 7 minutes. Set aside to cool.

Remove the stems from the chile peppers. In a blender, combine the tomatillos, chiles, onion, garlic, and cilantro, and blend until smooth.

Heat the oil in a medium saucepan set over medium-high heat. Pour the green sauce into the pan and bring to a boil.

Reduce the heat to low and simmer about 5 minutes.

Add sugar as needed to balance out the acidity of the tomatillos. Add the chicken bouillon powder and salt to taste. Adjust seasonings as desired. Add the zucchini.

Simmer another 5 minutes or so, stirring occasionally, until the zucchini is tender.

Keep the sauce warm. Pour it over the chicken and potato croquettes and serve.

¡Buen Provecho!

Recipe Posted by Lindsay

• 2 Cans Tuna (in water or oil)
• 1 Garlic Clove
• 1 Small White Onion
• 2-3 Roma Tomatoes
• 1-2 Serrano Chile Peppers
• Freshly Ground Pepper, to taste
• Salt, to taste
• 8-10 Corn Tortillas, optional

Directions:

Make sure you have the necessary ingredients.

To prepare your own tostadas to serve with the pico de tuna, toast the corn tortillas over a low flame on the stovetop until they’re crispy. Set aside.

Drain the tuna and place in a medium-sized bowl. If using tuna packed in water, you might want to add just a little oil, if desired.

Mince the garlic, and finely chop the onion. Then seed and dice the tomatoes. Mince the serrano peppers, adding the amount desired depending on how spicy you want it.

Add the garlic, onion, tomato, and peppers to the tuna and stir to combine. Add salt and pepper to taste.

You can serve it immediately or allow the flavors to meld a bit by refrigerating it an hour or so. Serve the pico de tuna with the tostadas or corn tortilla chips.

Enjoy this simple, healthy, and tasty appetizer.

Recipe Posted by Lindsay

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