Vegetarian Queso Fundido

This post is part of a compensated campaign from Latina Bloggers Connect and Cacique but all opinions and this recipe are my own.

Queso fundido is an easy dish that even the most inexperienced home cook can make. I share this because with the holidays approaching, menu planning can be stressful and even if you’re great in the kitchen, you may have some helping hands that are not. This vegetarian queso fundido with rajas de chile poblano (roasted poblano pepper strips) and mushrooms is super easy and can be doubled, tripled or quadrupled depending on the amount of guests you need to serve. Alongside a basket of warm tortillas—your choice whether they’re corn tortillas or flour tortillas—this appetizer dish will definitely please the crowd. Especially if you’ve got vegetarians on the guest list, you’ll want to make this veggie version of queso fundido along with my queso fundido con chorizo recipe.

vegetarian queso fundido with rajas de chile poblano and mushrooms

If you’re ambitious and have a little extra time on your hands, you can even make your own homemade chorizo. For this vegetarian queso fundido, you’ll need to know how to roast poblano chiles in advance. … 

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Calabacitas con elote

Calabacitas con elote is a traditional Mexican side dish, typically baked in the oven in a casserole dish or olla de barro. But I’m giving it a summer makeover by cooking it in easy-to-make foil packets for the grill. We’re spending tons of time outside with family and friends now that summer grilling season is here and this is a great dish to take to any parillada!

This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board.  The recipe and opinions are my own.

calabacitas_con_elote_TOSOTT

This vegetarian dish is one of my favorites for serving as a quick dinner side dish as well as for taking to parrilladas (barbeques) that are typically full of meats but lacking enough veggies. If I’m making it for just the two of us, I refrigerate half the recipe and grill it later in the week so that it’s fresh off the grill at dinnertime.

Now that we live in California and have such a variety of fresh, local dairy, produce and meats available to us year-round thanks to the climate, I’ve been consciously trying to eat more locally (and by that, I mean seeking out locally grown produce at the farmers markets and other foods made in my new home state). California is the country’s leading producer of Hispanic dairy products, which are sold nationally, and is the nation’s second largest producer of cheese. In fact, California produces more than 25 kinds of Hispanic cheeses and many other dairy products. A Real California Milk seal means your dairy products are made from 100 percent California milk.

This is what the calabacitas should look like inside the foil packet when it’s done or almost done cooking:

calabacitas_con_elote_grill_packet_TOSOTT… 

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Alambre de la Patrona

I haven’t written much here about my favorite taquería in Chicago, La Lagartija, but have always widely recommended the place to anyone who asked me in person, on Facebook or Twitter about where to get an authentic Mexican meal in my hometown. I wasn’t exactly trying to keep it a secret, but it’s definitely a gem and I always appreciated the neighborhood charm and the way that the meseras and owners always remembered us and greeted us like family. I have so many photos stowed away of memorable meals we ate there, and it was the only place in Chicago where we’d regularly eat tacos al pastor.

But one of my favorite standby meals there, the alambre de la patrona, is both succulent and super easy to recreate at home. The owners are from Mexico City, and this dish on their menu is actually a version of a popular dish at one of our favorite taquerías in Mexico City, El Charco de las Ranas. This dish is sometimes known as alambre de chuleta and is best served with warm tortillas, but you can skip the tortillas if you like and just eat it with a fork.

alambre_de_la_patrona_tacos… 

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Arroz poblano

With the cold weather and the holidays approaching, I can think of nothing but comfort food. Arroz poblano is a staple comfort food in my home during the winter months and is a filling dish that can be served as a side or even as a vegetarian meal. Because the holiday rush has already begun and my schedule is getting tight, this is a great quick recipe because I use one big cheat to cut down on prep time: ready-to-serve microwavable rice.

Arroz poblano con queso

This arroz poblano recipe also has a unique twist from the typical one you might be familiar with that has chopped poblano and yellow corn kernels mixed into white rice. In my suegra’s house they always add crema Mexicana, which is something I’ve adapted into my own version of this family favorite. My recipe uses a blended poblano crema to coat the rice and keep it moist and a thin layer of cheese both in the middle and on top…. 

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VEGETARIAN: Tacos de hongo, chile poblano y cebolla

I’ve really been wanting to reduce the amount of meat we eat on a daily basis in order to be a bit healthier. I love veggies and don’t mind vegetarian meals, but when you live with a serious carnivore, it’s sometimes really difficult to convince them that a vegetarian meal is a) good and b) filling enough to be a meal and not just an appetizer.

Sometimes the mere mention of serving a vegetarian meal summons an apocalyptic response in my household. If you can’t get your family to eat a full vegetarian meal, this dish makes a great appetizer to ease them into enjoying it; just double or triple the recipe depending on how many people you’re feeding. They may soon see that an all-veggie meal isn’t so bad after all.

And if you’re truly desperate to get them to eat veggies, you can always add a little crumbled chorizo to this dish. It’s not meatless, but hey, at least they’re eating veggies, right? (You could also attempt to substitute soyrizo for chorizo if you’re brave, but I can’t be held responsible if they figure you out and throw chanclas at you.)

Regardless, whether you’re vegetarian, trying to get your family to eat less meat or just trying to observe meatless meals during Lent, this is a quick and easy recipe you’re bound to enjoy.

I like to use baby portabellas for this recipe, but you can use  just about any kind of regular-sized mushroom you like so long as you slice them somewhat thickly so that when they saute with the onions and butter, they don’t shrink too much or get too thin when they’re fully cooked…. 

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RAJAS CON CREMA

rajas con crema

Rajas con crema, a hearty dish made with poblano chiles, onion, Mexican sour cream and a little bit of cheese, is a favorite in my house. And by favorite, I mean that over the last few months we’ve been eating it at least once a week. As one friend puts it, “anything that comes out of your kitchen at least once a week has got to be good.”

There are two tests for me to know if I’ve made a good batch: first, whether I get a “que rico,” and second, whether I get a “pica.” I know it’s particularly yummy when I get a groan with the first bite and a “pica bien rico!” According to José, rajas con crema are the best when the poblanos have a spicy bite, but they’re not too hot. Usually you can tell how hot the poblanos are when you’re removing the seeds after roasting because the heat will burn your skin and if you breathe in too deeply, you might cough. If those two things don’t happen, sometimes I skip the vinegar and water soak after roasting the chiles. If you soak them too long and all the heat dissipates, the chiles are a little sweet rather than spicy but still delicious nonetheless…. 

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