🌵South of the Border Faves🌵
Chimichangas For Four
4 flour tortillas
1 sautéed filet mignon steak or
chicken breasts, thinly sliced
1/2 Vidalia or sweet onion,
& 1 sweet pepper, both
sliced and sautéed until
1/4 lb.. Monterey Jack cheese
or Sargento Mexican Blend,
1 can Old El Paso Refried black
Vegetable oil for frying
1 slightly beaten egg white, flour & enough water mixed to make a thick “glue”
Lay out all 4 tortillas on a work surface. You’re going to put all the ingredients onto these and roll them up for frying. You want to pile all the ingredients in the very center of the tortilla, not edge to edge as you would for a burrito; this is so you will be able to roll it up and seal it later.
Add a couple of spoonfuls of beans into the center of your tortillas, and then divide up all the other filling ingredients into piles on top of the beans.
Take one of the tortillas, and roll it over once. Add some of your flour glue to the two ends, and fold them in towards the center. Roll it again, and use some more glue to seal off the edge. Repeat with the remaining tortillas. If your tortillas are breaking, you can warm them up in the microwave a bit first, to make them more pliable.
You want to add about an inch of oil to your deep skillet, and heat it up over medium heat. When hot, (hint: a little piece of tortilla starts bubbling immediately when dropped into the oil), add your chimichangas.
You will probably need to do this in about three batches, as you don’t want to over crowd the skillet and drop the oil temperature down too much. Fry for about 2 minute’s per side, or until crispy and golden brown.
Serve with guacamole and hot sauce.
1 pound(s) shelled and deveined shrimp, coarsely chopped
1/4 tsp. ground chipolte pepper
1 tablespoon(s) olive oil
2 large red sweet peppers,
1 large Bermuda red onion,
caramelized, minced and
added to 1 ripe mashed
1/4 cup fresh cilantro leaves, chopped
2 medium ripe tomatoes,
1 Serrano chile, seeded &
8 (8-inch) soft flour tortillas
8 ounce(s) shredded Mexican cheese blend
2 cup(s) shredded romaine lettuce
In small bowl, toss shrimp with chipotle chile. From limes, squeeze 4 tablespoons juice; set aside.
In nonstick 12-inch skillet, heat oil on medium one minute. Add red pepper and onion and cook 10 minutes or until tender, stirring frequently. Add shrimp and cook 3 minutes longer or until shrimp just turn opaque throughout. Transfer shrimp mixture to medium bowl and cover loosely with foil to keep warm. Remove pan from heat and wipe with paper towel.
Meanwhile, prepare guacamole: In small bowl, combine avocado with 2 tablespoons lime juice, half of cilantro, and 1/2 teaspoon ground black pepper. Prepare tomato salsa: In another small bowl, combine tomatoes, serrano chile, 1/8 teaspoon freshly ground black pepper, and remaining lime juice.
Heat same skillet on medium-low 30 seconds. Place 1 tortilla in skillet. Sprinkle with one-fourth of shrimp mixture, one-fourth of cheese, and one-fourth of remaining cilantro; top with second tortilla, pressing lightly. Cook quesadilla about 2 minutes or until lightly toasted. Carefully turn quesadilla and cook 1 to 2 minutes longer or until cheese melts. Repeat to make 4 quesadillas in total.
Cut quesadillas into wedges; serve with guacamole, tomato salsa, and shredded romaine.
8 (6-inch) flour tortillas
1/4 cup mixture of equal amounts of softened butter and yellow mustard
1/4 lb thinly sliced deli ham
8 slice(s) thin-cut mild dill
1/4 lb thinly sliced deli roast
1/4 lb thinly sliced deli Swiss
Prepare outdoor grill for direct grilling on medium.
Brush 1 side of each tortilla with mustard mixture. Evenly divide ham, pickles, pork, and cheese on 4 tortillas. Top with remaining tortillas, pressing firmly.
With large metal spatula, place quesadillas on hot grill grate and cook 2 to 3 minutes or until tortillas on both sides are browned and Swiss cheese melts, carefully turning quesadillas over once. Transfer quesadillas to large cutting board; let stand 1 minute. Cut each quesadilla into 4 wedges to serve.
Tres Leche Cake
Ingredients for the cake:
No Stick Baking Spray
6 3/4 ounces cake flour,
plus extra for pan
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter (half
of a stick), room temperature
1 cup granulated white sugar
5 whole eggs
1 1/2 tsp. vanilla extract
For the glaze:
1 (12-ounce) can evaporated
1 (14-ounce) can sweetened
1 cup light cream
For the topping:
2 cups heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Spray a 13 by 9-inch metal pan with no-stick baking spray (or grease pan with Crisco and dust with flour, tapping off excess flour); set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar, stopping to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake turns a pale golden color.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the light cream in a 4-cup glass measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Double Caramel Mexican Flan
2 cups granulated white sugar
1 12-oz can evaporated milk
1 14-oz can sweetened condensed milk
¾ cup milk
3 large eggs
3 egg yolks
2 teaspoons vanilla extract
1 can Nestlé’s Media Crema
Preheat the oven to 350F degrees.
Grease a deep dish 9″ glass pie pan. Also, have a roasting pan the 9″ pie pan will fit inside since flan is baked in a water-bath.
Put the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy, stirring slowly and constantly until the sugar completely liquifies. Remove the pan from the heat when the caramel is the color of bright copper. Scrape the caramel into the pie pan, put on the oven mitts, and carefully but quickly rotate the pan so the bottom and halfway up the sides of the plate are coated with caramel. Set the prepared pie pan into the larger shallow pan.
Fill a teakettle or large measuring cup with water. Meanwhile, combine the evaporated milk, condensed mild, milk, eggs yolks, and vanilla in a mixer bowl. Blend on very low just until the eggs are blended. Add the Media Crema and blend until smooth. Let stand for 1 minute, skim off any foam that rises to the surface.
Slide the oven rack a little, for easy access and place the roasting pan with the caramel-lined pie plate in it on the oven rack. Pour the custard mix into the pie plate. Pour enough water from the teakettle into the larger pan to come halfway up the side of the pie pan. Bake, about 1 hour just until the center of the flan is set.
Remove from the oven and cool to room temperature in the water bath. Refrigerate until completely chilled, at least two hours.
Place a large plate over the flan and with one quick flip invert the flan over the plate. Give it a few seconds; the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.
(As good as a Pina Colada!)
-Fill a tall mixing glass with ice. Add 1 oz of Amber Rum, 1 oz of Tequila, and 1 oz of Cream of Coconut. Then, add 2oz of Orange Juice. Shake it up! Pour everything into a highball glass.
(Better than a Margarita!)
-2oz Cuervo Silver or
Patron Reposado tequila
6 oz fresh squeezed grapefruit juice, sweetened to taste (or grapefruit soda)
1/2 oz lime juice
Salt for rimming (optional)
Rim a collins glass with salt.
Fill the glass with ice and add the tequila and lime juice.
Top it off with grapefruit juice.
And don’t forget, if drinking tequila shots…
al centro (center)
pa’ dentro! (inside in one gulp)
🇮🇹 Feliz Cinco De Mayo 🇮🇹