queso Chihuahua

Name: Rajas con crema
Yield: 12 servings
Ingredients: 5-6 poblano chiles, roasted, skinned and cut into strips; 1/2 of a large white onion, sliced into rings and then cut in half (to make half moon strips); 2 tablespoons salted butter (do not substitute margarine); 5 ounces crema Mexicana; 1/2 of coarsely shredded Chihuahua cheese; A pinch of kosher salt, or more to taste

Queso fundido potato skins

1 · Mar 13, 2015 · 3 Comments

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

Queso fundido potato skins are a sinful snack perfect for any party or game day. Or even a random Saturday when you just want a savory, meaty, cheesy snack.

I usually serve queso fundido with tortillas (mostly corn tortillas, but sometimes flour) or hearty tortilla chips. But I’ve had a penchant lately to meld together my Mexican favorites with my American favorites, which is what prompted me to create these queso fundido potato skins.

RELATED RECIPE: Queso fundido with chorizo

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Semi-homemade empanadas

61 · Apr 8, 2014 · 2 Comments

April 8 is National Empanada Day, and far be it from me to deny a day meant to celebrate these delightful pastries, savory or sweet. This is more of a kitchen tip than a recipe on how to make semi-homemade empanadas, but I’ve included proportions below as a guideline—though you should feel free to tweak to your liking with different fillings or cutting the dough to different sizes. Whether you’re looking to fool party guests, need a quick potluck dish, or just want to make a snack or appetizer for your family, here’s my cheater’s guide to making empanadas, 30 minutes from start to finish.

How to make quick, easy, semi-homemade empanadas in 30 minutes …

Calabacitas con elote

9 · May 22, 2013 · 3 Comments

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 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 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:

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Arroz poblano

10 · Nov 12, 2012 · 5 Comments

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.

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….

Queso fundido

20 · Dec 22, 2011 · 8 Comments

During the winter, I love to eat warm, hearty treats. There’s something about the winter weather that makes you want to eat things that’ll stick to your ribs, right?

This past weekend, I made a very simple queso fundido that really hit the spot. Given that I just shared a recipe for homemade chorizo earlier this week, I thought it would be nice to give you another way to use that during the holidays for a quick and easy party treat.

Whether you’re hosting at home or need to bring a dish to a posada or any other type of party, this is a super simple recipe that’s sure to wow guests. To take it to go, just prepare in the crock or a casserole dish and wait until you arrive at the party to pop it under the broiler for a few minutes. Don’t forget to bring some tortillas!

We like to make tacos out of this recipe, but you can absolutely also serve it dip-style with chips if you like.

Queso fundido

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 10 tacos

Queso fundido is a classic Mexican appetizer that can be eaten with warm tortillas or tortilla chips. You choose the mix-ins!

Ingredients

4 to 5 ounces cooked chorizo
14 ounces shredded Chihuahua or Quesadilla cheese
Non-stick cooking spray

Instructions

Cook your chorizo first and set aside to drain the grease over paper towels.
In a microwave-proof dish, grate the Chihuahua or Quesadilla cheese and microwave at intervals of 30 seconds until mostly melted. Stir if necessary to heat evenly.
Spray a little non-stick cooking spray in a small oven-proof crock (an individual-size soup crock will hold half this recipe and is what I typically use and make a second serving). Pour the melted cheese into the crock. Add half the chorizo and fold in gently.
Set your oven broiler on low and place the crock at least 6-8 inches from the flame. Heat for about 5-6 minutes or until the cheese bubbles and gets brown spots. Be sure to use a pot holder or oven mitt to remove the crock or oven-proof dish from underneath the broiler.
Place the crock or dish on a trivet and serve with warm tortillas to make tacos or hearty tortilla chips if you want to serve it more as a dip.

Notes

Note: the cooking spray is completely optional; I like to use it because it helps a lot with cleanup and getting all the cheese out of the dish before it makes it to my sink.

https://theothersideofthetortilla.com/2011/12/queso-fundido/

What do you like in your queso fundido?

Papas gratinadas

20 · Feb 7, 2011 · 16 Comments

To me, wintertime means lots of comfort foods. And pardon the pun, but during the blizzard we had here last week, I was cooking up a storm while I was cooped up inside for three whole days. One of my favorite comfort foods is papas gratinadas, a Mexican version of potatoes au gratin.

I love it so much, in fact, that while I’m writing this, I’m thinking about going to the store for more potatoes so I can make another batch. The last two times I’ve made this dish, it disappeared in less than 24 hours. And my friend Silvia over at Mamá Latina Tips has been asking me to post this recipe for several weeks since I told her I made it because her mom used to make papas gratinadas for her and it’s one of her favorites, too.

These are a great side dish (or, um…an afternoon snack) when you need hearty, warm food to keep you full and fueled to fight the cold outside. Here’s a quick video tutorial on how to make this recipe.

[youtube]http://www.youtube.com/watch?v=3bseuBjSf_Q[/youtube]

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ENCHILADAS VERDES

2 · Dec 28, 2010 · 3 Comments

Last month at my cooking show at the Kenmore Live Studio where I made chilaquiles, I talked about the versatility of salsa verde. I can think of about a dozen uses for this sauce just off the top of my head, so when I make it, I usually make extra so that I can get a few different meals out of it. One of my favorite things to make with salsa verde is enchiladas.

This recipe is so easy to make; great whether you need to feed just a few or a whole family. A few weeks ago, I made these enchiladas for my suegro and he ate three helpings! I laughed and asked him whether they were that good or if he was very hungry and as he was about to take another bite, he said “both!” These are also a favorite of José’s.

If you want to make these vegetarian, you can substitute vegetable broth for the chicken broth in the salsa and fill them with cheese instead of chicken.

RECETA:

ENCHILADAS VERDES

FOR SALSA VERDE

A little over 1 pound of small tomatillos, husked & thoroughly washed
3-5 serrano chiles (depending how spicy you like it), stems cut off and roughly chopped
1-2 cloves of garlic
1-2 slices of white onion
A pinch or two of salt to taste
1-1 ¼ cup chicken broth or water

FOR THE ENCHILADAS

3 cups shredded chicken (2 chicken breasts and some dark meat)
6-7 oz (about ¾ cup) of shredded Chihuahua cheese
½ cup crema Mexicana
A dozen corn tortillas
Some canola oil for frying the tortillas

To make the salsa:

First, husk and wash the tomatillos. Rinse them well in cool water.

Fill a pot with water (large enough to fit all the tomatillos) and bring to a boil. Put the tomatillos in and cook in the boiling water until the tomatillo flesh begins to get transparent. Using a slotted spoon, transfer the tomatillos to a blender. Add the onion, garlic and salt. Cut the stems off the serrano chiles and cut each chile into a few pieces so they’re easily chopped in the blender.

Start by adding 2 chiles to the blender with about ¾ of a cup of water or chicken broth and blend on high until smooth and the chiles and tomatillos are completely incorporated. Taste the salsa to see if it’s too hot; if it needs more chile, add them one at a time, blending & tasting the result until you are happy with the level of heat from the chiles. If it seems the salsa is not quite liquid enough, add another ¼ cup of water or chicken broth. The salsa will reduce slightly when cooked.

Pour blender contents into a saucepan and cook over medium heat until the salsa boils, occasionally stirring. Remove from heat.

For more on salsa verde, visit my original post on the topic.

You can either make a bone-in chicken breast from scratch or use a store-bought rotisserie chicken if you’re short on time. For bone-in chicken breast and chicken stock, you can just gently boil the chicken on the stove with a pinch or two of salt, a slice of onion and a small spring of cilantro or a few epazote leaves until the meat is cooked through. If you use a rotisserie chicken, buy one that’s low-sodium or barely seasoned. You can pour the juices from the container into a saucepan with a few cups of water and a chicken leg or two.

To make the enchiladas:

Preheat the oven to 350º F (177º C).

Heat a little bit of oil in a frying pan (just enough to coat the bottom of the pan) and lightly fry both sides of the tortilla. Each side will dome up when it’s ready to be turned. Drain on paper towels. Put a bit of the shredded chicken in the center of each tortilla and add a generous pinch of the shredded Chihuahua cheese. Roll them up and place seam-side down in a baking dish.

Spread the crema liberally over the top of the enchiladas and then ladle some salsa over them. Sprinkle the remaining cheese over the top and heat in the oven at 350º for 8-10 minutes to heat through. Then move to the top rack and broil on low until the cheese is completely melted and bubbly, with some brown spots. Remove from the oven. Using a spatula, transfer enchiladas to plates and finish with some extra salsa on top.

Yields 12 enchiladas. There will be some leftover salsa.

How do you like your enchiladas?

Rajas con crema

204 · Feb 8, 2010 · 20 Comments

Rajas con crema, a hearty dish made with poblano chiles, onion, crema mexicana and a little bit of cheese, is a favorite in my house. As one friend put it, “anything that comes out of your kitchen at least once a week has got to be good.”

Rajas are particularly popular in central and Southern Mexico, and are so versatile I’ve seen them served as breakfast, lunch and dinner. I can’t speak for all of Mexico, but at least in Mexico City when someone is talking about rajas, they are usually talking about strips of poblanos or this dish specifically.

According to my husband, 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. In that case, you may want to soak them in a solution of vinegar and water so they’re not too spicy. If those two things don’t happen, sometimes I skip the vinegar and water soak after roasting the chiles. However, f you soak them too long, the chiles are a little sweet rather than spicy but still delicious nonetheless.

If you’ve never prepared rajas before, you’ll want to first read my tutorial on how to roast poblano chiles before you skip to the directions below.

Some rajas con crema recipes call only for cream, and lots of it; others call for so much cheese that it’s more of a queso fundido in disguise. Mexican sour cream isn’t actually sour like American sour cream; it has a less acidic taste and a thinner consistency. The cheese should melt slowly and not be gooey, and it should be barely visible once incorporated. It’s really more of a bonding agent so the cream doesn’t get soupy.

My version, based on a recipe José grew up eating, strikes a perfect balance. Some people like to eat rajas con crema over rice, or as a side dish with meat like carne tampiqueña (a grilled filet or skirt steak) or cecina (a thinly-cut aged salted beef). In our house, as you may already be fully aware if you’re a regular reader, the taco is king. However you decide to serve it, though, I guarantee it won’t be long before you’re making it again.

RoastedPoblano WEB — chiles poblanos asados

We like to serve rajas in corn tortillas as tacos. Sometimes I make cecina to accompany the rajas but they can stand up as a vegetarian meal on their own or as a hearty side with rice, beans, meat or whatever else you’d like.

RELATED: How to roast poblano chiles

Rajas con crema

Author Maura Wall Hernandez

Yield 12 servings

Rajas con crema is a hearty dish made with poblano chiles, onion, Mexican sour cream and a little bit of cheese. It's used as a taco filling or served as a side dish.

Ingredients

5-6 poblano chiles, roasted, skinned and cut into strips
1/2 of a large white onion, sliced into rings and then cut in half (to make half moon strips)
2 tablespoons salted butter (do not substitute margarine)
5 ounces crema Mexicana
1/2 of coarsely shredded Chihuahua cheese
A pinch of kosher salt, or more to taste

Instructions

Roast poblano chiles. Allow them to sweat for 15 minutes, then peel off the skins, remove seeds and cut into strips.
Using a deep skillet, melt the butter and cook the onions in the butter on medium-low heat until they start to change color and caramelize a bit (slightly transparent and a little brown). Turn off burner and remove pan from heat.
Add the chile strips (rajas) in the pan with the onion, stir to coat well with the remaining butter, and warm over medium heat until the rajas are warm and a little wilted.
Add about 5 ounces of crema and stir in well. Cook for about 2-3 minutes and then reduce heat to low and add a half cup of coarsely grated Chihuahua cheese (if you can't find cheese labeled Chihuahua, any cheese labeled "queso para fundir" will do). The cheese should melt slowly and not be gooey, and it should be barely visible once incorporated. It’s really more of a bonding agent so the cream doesn’t get soupy. Once the cheese is melted, turn your burner as low as it will go, just so it is on to keep the rajas warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, and reheated on the stove over medium heat or in the microwave at 30-second intervals.