Dip de Ostiones Ahumados
Where to begin talking about this very simple but fabulous Smoked Oyster Dip?! Well first I would like to attribute this particular recipe to a fellow food blogger by the name of Mely Martinez at Mexico In My Kitchen. This is her recipe of which I noticed from her food blog and wanted to recreate in my own home. Mely, is a food blogger with Mexican derived food passion as myself. She creates authentic Mexican dishes from the heart. Please go to her page to read more about her and her traditional, inspirational Mexican cooking.
“Sopa de Hongos” or Mushroom Soup, is so, so good! Oh my goodness, I cannot express enough how much I love this soup and how this soup is truly one of my favorites! It’s absolutely delicious! It’s heavenly, tasteful and beyond yummy!
This soup is so light and so pleasant to have anytime of the year. Warm outside, perfect, make Sopa de Hongos, cold outside, perfect make Sopa de Hongos. Want a light appetizer, perfect! Sopa de Hongos! Having…
Quesadillas de Chorizo
Chorizo Quesadillas is a great appetizer for those that love chorizo. Some people believe that chorizo simply makes everything taste better. I guess the way some people feel about bacon! The thing is chorizo has a very strong smoky flavor and if you have never had it, you must try it at least once.
In case you are not familiar with chorizo, chorizo is a pork sausage made with several different spices. Depending where the chorizo is from, it may or may not have to be cooked. For example, most chorizo in Europe is fermented and cured in which case, it doesn’t have to be cooked. Places like Mexico prepare their sausage fresh and must be cooked. It is more of a minced or crumbled meat that comes in a casing. Such as ground pork, turkey, beef, venison prepared with mexican chilis as well as other spices. However, dried versions do exist.
As for me I like both types of chorizo, the cured and the fresh kind. According to the recipe I may be making that day I will pick which I prefer for that recipe. For example if I’m making a spanish or a mexican soup I prefer to use cured chorizo and for eggs or home fries I use the grounded chorizo.
However, for Chorizo quesadillas, I use both variants. Although to be completely honest I prefer the cured chorizo. Here for this recipe I used a little of both. So when you go and try this recipe make it with both and see what you prefer best.
One of the best things about any kind of quesadillas you make, whether, it’s chicken quesadillas, shrimp, steak quesadillas and of now of course chorizo quesadillas you can add whatever ingredients and toppings you like. Cheese, scallions, red onions, queso fresco, sour cream, salsa, tomatoes, cilantro, guacamole etc…
- 9 Ounces beef or pork chorizo (hard or ground chorizo)
- 1/2 onion (coarsely chopped)
- 3-4 scallions (coarsely chopped)
- 2 garlic (finely chopped)
- 1 can refried beans
- 1 1/2 Cups queso fresco/monterey jack cheese
- 1 Package flour tortillas
- 1 Container sour cream
- salsa (of your choice)
- 2 Tbsp vegetable oil
|If you're using hard chorizo, remove from package and cut into slices and then cube slices. Set aside. If you are using ground chorizo, remove from casing into bowl, set aside.|
|In a skillet, heat 2 tbsp of oil over medium heat and add your chopped onion. Cook for 2 minutes. Add the chopped garlic and cook for 1 minute. Add the chorizo. If it is ground chorizo, cook for about 7 minutes and if it is the hard kind, cook for 5 minutes. Mixing all together. Note: Some ground chorizo may be too oily for your liking, if so just put mixture through a strainer to remove excess oil).|
|Heat refried beans for 1 minute in microwave, so they will be easier to spread on tortillas. Taking one tortilla at a time, spread about 2 tbsps of the refried beans on tortilla. Follow with chorizo, cheese and scallions. Top with another tortilla. Repeat process until you have used all the mixture up.|
|Heat and grill tortillas in a skillet over medium heat for a minute or so on each side or until cheese has melted. Take each tortilla and cut into quarters. Serve immediately with salsa of your choice and sour cream. Enjoy!|
Yummy, yummy!! Tilapia fish tacos! There is something about fish tacos that when ever I see them on a menu I must have them. Whether it’s as a appetizer, or as an entree, I will try them. And most of the time I devour them. But as a mexican appetizer with a creamy chipotle sauce or just any creamy fish taco sauce it becomes heavenly!