Showing posts with label pico de gallo. Show all posts
Showing posts with label pico de gallo. Show all posts

Saturday, May 5, 2012

Beef and Cheese Quesadilla w/ Pico de Gallo, Guacamole and Baked Chips

Happy Cinco de Mayo! This is always a happy, fun day at our house, because we love any reason to celebrate and eat Mexican food! The Holiday Recipe Club is also celebrating today, so it's party, party, party!!! I chose tomatoes as my ingredient this time around, and nothing says tomatoes and yummy, like pico de gallo. I rounded out this meal with a Steak and Cheese Quesadilla, a fresh bowl of guacamole, and some home baked chips! Have a great Day!
Pico De Gallo
3 Roma Tomatoes
1 small Onion
1/2 Serrano Chili
1/2 cup fresh Cilantro
1 tablespoon Lime Juice
11/2 teaspoon Salt
Cut your tomatoes in half.
Cut each half into 8 strips.
Chop all the strips into diced tomatoes.
Dice your onion, by cutting it in half, slicing it down,
and then chopping the slices.
My onion pics did not turn out, sorry.
Cut your serrano pepper down the middle, lengthwise.

Remove all the seeds and membrane by running
the pepper under cold water. Remember that the pepper
transfers to your hands, so don't touch your eyes 
until you wash your hands.
Cut the half of the chili into 4 strips.
Place the strips right next to each other, and chop 
the strips into tiny diced pieces.
Mix everything in a bowl.
Pull the cilantro leaves off the stem, roll them together,
and chop. Add to bowl.
Roll the lime around on the counter, under your hand.
This loosens up the pulp, and helps the juices flow.
Cut in half, and squeeze out your lime juice.
Add to bowl and stir.
Add salt now, if you want. I don't add it, and I think it
is delicious!
Let sit for about an hour at room temperature.
This will let all the flavors infuse into a delicious dish.

Baked Tortilla Chips
 Pan spray
2 Flour Tortillas
Garlic Powder
Preheat oven to 350 degrees.
 Fold your tortilla in half, and cut each half into six chips.
Spray a baking pan with pan spray. Place each 
cut tortilla chip on the pan with a little space
between each one. Very lightly spray
pan spray over chips. Sprinkle with garlic powder.
If you would like to add salt, now is the time.
Bake at for 8-10 minutes.
Remove and let cool.

Easy Guacamole
1 Avocado
1/4 -1/2 Pico de Gallo
1 tablespoon Sour Cream
1/2 teaspoon Lemon Juice
Cut a fresh, ripe avocado in half, around.
Remove the seed.
You want your avocado soft to the touch, but not too soft.
They can go from good to bad in no time.
Scoop the avocado out with a spoon, and smush down 
with a fork in the bowl. (Yes, smush is a technical, culinary term).
Add the pico de gallo, sour cream, and lemon juice.
Mix well. This should be made right before serving.
You can refrigerate it for a very short time(30 minutes)
but it taste its best when eaten right after being made.

Beef and Chicken Quesadilla
 1/2 pound Sirloin Steak
Shredded Fiesta Blend Cheese
2 Flour Tortillas
Slice your steak down into wafer thin pieces.
Place the meat on your cutting board, and tenderize
with a meat mallet. Then turn the meat over and do it
on the other side.
Cut your onion into slices.
Pan fry the steak. It will need to be turned
over a couple times to be done.
You can make a half a quesadilla or a whole. To make a half,
 just sprinkle the quesadilla with cheese, top with steak and 
onion on half and fold. 
When you fry, just fry half then flip 
to other side.
To make a whole quesadilla, place the tortilla with cheese 
and meat in the bottom of the frying pan. Cook bottom until brown,
and then flip entire quesadilla over. I did this by 
flipping the quesadilla onto a plate and then sliding it back 
into the pan.
Cut quesadilla into 8 pieces and serve.
Top with sour cream and guacamole,
salsa and chips on the side.
Happy Cinco de Mayo!

Check out what other Holiday Recipe Club members made today:

Monday, February 13, 2012

My Heart Chip belongs with Pico!

There are few things I enjoy more than tortilla chips with Pico de Gallo. It's always the perfect appetizer, welcome at any party or get together. When you think about it, it's kind of a chameleon. It fits in everywhere.
Well, this Pico de Gallo will fit perfectly into your Valentine's Day plans. After all, it's red and white, and the chips are heart shaped!!
Pico de Gallo  and Heart Chips
Flour Tortilla Chips
2 Roma Tomatoes
1/2  Onion
Fresh Cilantro
1 Garlic Clove
1 Jalapeno (late for the pic)
Chop your Roma tomatoes into small bite sized pieces.
Mince your garlic.
Chop your onion into small bite sized pieces.
Chop the cilantro and the jalapeno.
Remove the jalapeno seeds, and mince the pepper.
Be careful not to touch your eyes after touching the pepper.
They will sting. Also be sure to not inhale the fumes when you are
seeding the pepper. They can make you cough.
Add everything to a bowl .
Cover and refrigerate. 
(The peppers are in there, they just were put in later)
Take the flour tortilla, and a heart shaped cookie cutter,
and cut out heart shaped chips. Place them on a baking sheet,
 spray the chips with pan spray, and then...
sprinkle with garlic powder. No salt here!
Bake at 350 degrees for 10 minutes. Let cool or eat warm.
Happy Valentine's Day!!

Saturday, November 19, 2011

Cowboy Pockets

This is another appetizer I am trying  in my quest for all new appetizers for some holiday parties I will be hosting. I think it's a winner! I love the taste of the warm wonton with the burst of flavor from the BBQ sauce and the queso fresco. I originally thought these would be tasty served with some guacamole and some pico de gallo, but as I got into the tasting portion of this experiment, sour cream came up the winner as the perfect dipping sauce! The pico de gallo was too chunky and kept falling off of the wonton, but I loved the taste, (maybe a salsa would work) and my avocado, bought 3 days before I was making this recipe was still far from ripe and not usable! I still think the guacamole would be great! What do you think?
Cowboy Pockets
1 package Wontons
1 Egg 
1/4 cup cooked, shredded Pork
1/4 cup Queso Fresco
1/4 cup BBQ Sauce
1/4 cup Cowboy Beans
1/4 cup cooked Corn Niblets
2 Roma Tomatoes
1/4 cup chopped Onion
Fresh Cilantro
1/4 teaspoon Garlic Powder
1 Jalapeno Pepper
This recipe assumes that you have made a recipe of the 
Cowboy Beans. If you haven't you can follow the link to the 
recipe, or use canned beans, if you like. 
This recipe also assumes that you have cooked a
pork loin for this recipe! You can follow the link to a 
pork loin we cooked for Halloween if you would like.
Lets chop our jalapeno pepper for our salsa first.
Cut both ends off of the pepper. 
Wash the seeds and the membrane from the pepper
in cold water and discard.
Remember not to inhale as you are removing the seeds. 
Split the pepper in half.
Cut each half in half.
Finely chop into tiny pieces.
Chop the tomatoes and onion into small pieces.
We did this chopping when we made 
salsa at Halloween.
Mix the tomatoes, onion and jalapeno
in a bowl.
Add some chopped cilantro. I used 5 leaves,
tore them from the stem, rolled them up.
and chopped them. Add 1/4 teaspoon garlic powder.
Mix everything well.
Refrigerate until needed.
Start vegetable oil heating in a pan.
While it is heating, start building the wonton.
Set it at a diagonal. 
Place a couple bits of pork on the bottom.
Add some corn niblets.
Add some BBQ sauce. 
Add just a little of everything because the wonton is really small!
Keep building by adding a little bean,
and some queso fresco.
Use the egg to make an egg wash. Crack the egg into 
a small bowl, add 1/2 tablespoon water and mix.
Using a pastry brush, (your finger will work also!)
brush around the perimeter of the wonton. This will
help it stick together.
 Fold the edges of the wonton together, forming a triangle.
Place in frying pan and cook until golden brown, 
turning to make sure both sides get brown.
Drain on a paper towel.
Serve with the homemade pico de gallo, or.....
sour cream!


Thanks for stopping by The Freshman Cook today!!