This is always a quick appetizer I can make for my family and sometimes we even have it as a meal because sometimes you just want a little bit more! And you know me and my Mexican appetizers, they always have to have a little kick to them. So for my Nachos Supreme, …
Dip de Frijole Mexicano
This Delicioso Mexican Bean Dip is ALWAYSSSS a hit at my family gatherings, football game parties, boxing parties, etc… It’s such an easy dip to make. Some appetizers you truly have to put thought into…this is not one of those! You can put it together in a glance! In 20 minutes, you have a spectacular dish to present.
Bean dip recipes are the best!
Ok here’s something else you should know about me, I LOVE
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!|
Once in a while you get in the mood for some comfort food, right? Well this is a comfort snack. The combination of melted cheese on top of refried beans in itself is just scumptious. Add some homemade chorizo, some pico de gallo and a spicy arbol sauce, oh my gosh my mouth is salivating.
In Mexico, molletes is a popular snack but also a common breakfast food. I believe I can certainly start my day pretty great if I was eating a hearty mollete for breakfast.
Hmm, all of a sudden I got this great idea!
BREAKFAST: Molletes anyone?!
DINNER: Molletes anyone?!
You know whenever I make these Molletes its an opportunity to make the delicious spicy sauce that goes along with it. Now if you are not into spicy foods as I am, just disregard the sauce part of my recipe. But if you like spicy anything, please make sure to give this sauce a try. It’s just delish!
Use 6 inch crusty baguettes….slice down the middle and remove some of the breading as to allow for the bread to hold ingredients better.
Turkey chorizo cooked….
Mexican Oaxaca cheese….if you cannot find, alternate with monterey jack or mozzarella cheese.
- 6 " french baguettes (or any crusty bread) (sliced lengthwise)
- 1 15.5 oz can refried beans
- oaxaca cheese (or monterey/mozzerella cheese) (shredded)
Pico de Gallo
- 1 small white onion (chopped)
- 2 roma tomatoes (chopped)
- 1 jalapeño (chopped)
- 1 tablespoon cilantro (finely chopped)
- 3 dry arbol peppers (boiled)
- 2 garlic cloves (boiled)
- 3 roma tomatoes (boiled)
- 2 Tablespoons cilantro (finely chopped)
- salt (to taste)
- 1 Pound ground turkey (beef, chicken, pork)
- salt (to taste)
- 1 tablespoon chili powder
- 1/4 teaspoon cumin powder
- 1 bay leaf
- 2 garlic cloves (finely chopped)
|In a saucepan over medium heat, boil 2 tomatoes, arbol peppers, 2 garlic cloves (peeled) for about 10 to 15 minutes. Remove stems from peppers and put all in blender. Blend until smooth with a cup to a cup and a half of water. Add salt to taste. When salsa has cooled, add chopped cilantro (do not add until salsa has cooled or cilantro will cook from heat). Put in small bowl.|
|Pico de Gallo|
|Chop onion, tomatoes, jalapeño and cilantro. Mix together and put in small bowl.|
|Season pork with spices and cook over medium heat until ground turkey is brown.|
|Slice bread lengthwise and remove some of the bread on the inside to make some room for toppings. Spread shredded Oaxaca cheese (or monterey jack/mozzerella cheese) on top of beans. Followed by the ground turkey and broil for about 5 minutes until cheese has melted.Remove from broiler and add pico de gallo and salsa. Serve immediately.|
Dip de Siete Capas
So lets talk about layers! Layers of anything good is always good! Here in this Seven Layer Bean Dip recipe serve in your own individual glasses is just simply a great idea for any gathering. You have layers of simpleness yet of tastefulness. Layers refried beans, guacamole, sour cream, salsa, cheese, black olives, scallions, etc…. it’s up to YOUR imagination,…..because at the end of the day, this is just an idea for my fellow interested folks and current followers.
Layer with pulled pork and all the above, layer with seafood of any kind and all the above too, and you will always be surprised….change it up all you want!!! Once again, it will be good, you are always in control….I will just guide you. But remember to always share back your ideas….
Okay, maybe you’re not looking for just a good appetizer, maybe you’re looking for a great appetizer, be creative…as I said, that’s all up to YOU!
But having your own individual glass appetizer goes a lonnng way! Your own cup, no double dipping!
Take this example and go with it!
Cause at the end of the day, that should be our goal, to share and interact with one another. We are not here to forget each other but more to share with each other, grow and always continue to share….so that’s what I’m doing is sharing with my fellow followers, TRUE ENTUSIESTES , TRUE followers!
As I said before, this Mexican 7 Layer Dip is all up to you…
Maybe just follow this recipe or maybe get inspired to do even more.
And don’t forget the homemade tortilla chips….
Seven Layer Bean Dip
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
|Meal type||Appetizer, Snack, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 16 Ounces refried beans
- 3 ripe avocados (cut in half, pitted and mashed with fork)
- 8 Ounces sour cream
- 1 bottle chunky salsa
- 1 Package shredded cheddar cheese
- 1/2 lime (squeezed)
- 1/2 white onion (chopped)
- 2 roma tomatoes (chopped)
- 2 green onions (sliced)
- 1 2.25 ounces sliced black olives (drained)
- 1 Package queso fresco (used Cacique brand) (crumbled)
- 1 jalapeño (seeded and finely chopped)
- 1 Package corn tortillas (cut, look at picture in post, or buy a bag of tortilla chips)
- vegetable oil (for frying corn tortillas)
In you like, serve with small teaspoons in each glass for easier dunking.
|Cut avocados in half and remove pits with a knife. Remove flesh and place in a bowl. Mash with a fork. Add chopped onion and sprinkle with a little lime juice (to avoid discoloring). Add salt and pepper to taste. Mix all together and now you have a simple homemade guacamole. Place refried beans in a bowl and warm up in microwave for about 40 seconds just enough to be able to easily spread.|
|Add about 2 tablespoons of beans to small glass cups (or 9 ounce tumblers). Add a layer of guacamole, a layer of sour cream and a layer of chunky salsa. Add shredded cheddar cheese. Add chopped tomatoes, scallions, drained olives, jalapeño, drained black olives and crumbled cheese.|
|Place prepared glasses in refrigerator. Cut corn tortillas. Add about 1/2 inch of vegetable oil to frying pan and cook a few at a time until crispy and golden. Drain on a paper towel. When you are ready to serve your individual glasses add a chip to each and serve with additional chips on the side.|
Chicken Sopes are a truly transient appetizer! Why? Because they are so good! So these little guys go quite fast. And by the way they are not so little! These “mexican corn cakes” are about the size of a fist. Good thing this recipe makes a dozen of these deliciously filled cakes.
Origin of Chicken Sopes or Sopes in General and Distinction
It is said that “sopes” originated from the central and southern parts of Mexico. Although no one truly knows or can pin point their true origin, all we really know is that they originated in Mexico. They are made out of very fine cornmeal or corn flour, “masa harina” or “masa de maize.” They were originally also known as pillizcadas. Their distinction from other similar antojitos (appetizer) is the pinched raised sides, forming a bowl, that holds all the scrumptious “goodies.”
Their popularity in Mexico is quite bountiful. It is considered a common staple in most households and is eaten as a snack or starter to a meal. Also considered to be a very popular “street food.” They can be made with practically any kind of meat. Chicken, beef, pork, turkey and even seafood. As the title suggest, mine are chicken sopes!
Don’t be intimidated by this sopes recipe or any other. Sopes are not at all hard to make. Some may look at this recipe and get a little intimidated. Just know, trust me, it’s not as bad as it seems…..maybe a few steps, yes, but certainly not dificult. Once you have the dough made and fried, it’s one, two, three! And the outcome?! Well worth it!
So let’s get started!
Dough and sope preparation:
Mix dough until you have formed a ball and dough is not sticky. If dough is to dry, add a little water at a time and continue kneading to smooth. Should only take about 3 minutes time.
Take some dough and form about two or three inch balls, may need to wet fingers to make them smooth.
Place individual balls into a large ziploc bag and use a rolling pin to roll into a circular disc.
Roll out into about an 1/8 inch. Use a cup to press down on the disc.
In a cast iron skillet or any similar pan, cook sopes 2 at a time (no more! Sopes have to be hot to form wall! Otherwise it will harden some and you will not be able to work with it). Cook for about 3 to 5 seconds on each side and remove immediately to form the actual sope.
Quickly work with your fingers to form a wall. Start from the the inside of sope, spreading out towards edge. The sopes must be hot still in other to do this step. Caution: quite hot but just move quickly. Fast, fast, fast!!!
Please note: You can make a batch of sopes and freeze them up for up to 3 months! That way whenever you are in the mood to have these delicious sopes, you can just defrost them for a few minutes and fry them as you normally would or you can pop them in the oven at 350 degrees Farenheit for 15 minutes.
Fry sopes in about an inch of vegetable oil until golden brown with crispy edges.
|Prep time||35 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 20 minutes|
|Meal type||Appetizer, Main Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 1 Pound chicken breast
- 1 can 20.5 oz refried pinto beans (I used the)
- 1 can GOYA sauce
- 1 red onion (chopped)
- 1 green bell pepper (chopped)
- 1 cup lettuce (chopped)
- 1 or 2 roma tomatoes (chopped)
- 1/4 cup cilantro (chopped)
- 1 serrano or jalapeño pepper (chopped)
- 1 green pepper (chopped)
- 2 cloves garlic (finely chopped)
- 1 avocado (chopped)
- 1 container sour cream
- queso fresco (crumbled)
- vegetable oil for cooking
- paprika (to taste)
- salt and pepper (to taste)
- 1 lime (cut into halves)
- salsa roja (mexican red sauce)
- green jalapeno sauce
Sope Dough Preparation
- 2 cups MASECA Instant Corn Masa Flour (will find in the flour aisle or the International food section of your supermarket)
- 11/2 Cups water (may need more as you go)
|Rinse chicken breasts under cool running water. Place in a pot with enough water to cover and cook over medium heat for 30 minutes. Once done, remove chicken and let cool for a few minutes. Also, reserve about half a cup of broth the chicken was cooked in. Shred chicken with two forks or cut into small cubes. Set aside.|
|Chop the onion, peppers, tomatoes, lettuce, cilantro and garlic. Cut avocado into small cubes and sprinkle with some lime (this prevents the avocado from discoloring) Be careful not to rub your eyes after cutting the serrano pepper. 🙂 ). Set all ingredients aside.|
|Sope Dough Preparation|
|Mix 2 cups of the MASECA Instant Masa Corn Flour with 1 1/4 cups of water in a bowl. With clean hands mix corn flour with water and knead until a uniform dough forms (until the dough is no longer sticky in you hands.) If the dough is to dry, add in a little more water and if dough is two sticky add more corn flour.|
|Form about a 2 inch balls of dough and place one at a time in a Ziploc bag. Flatten with a rolling pin and with the rim of a glass, or biscuit cutter, press down to cleanly cut a circle. Remove circle from bag. Incorporate dough scrap back with dough mixture and repeat process with the rest of the balls. Lay out your circles on a tray.|
|Add a teaspoon of oil to a cast iron pan and spread oil around pan with a napkin. Heat cast iron over medium heat. Add no more than two sope dough circles at a time to pan and cook for about 3 to for 4 SECONDS on each side. Remove from heat. Immediately, using your fingers, spread dough from the center out to form a wall, pinch along the sides. Be careful dough is hot. Repeat with second sope. You must work quickly to form walls or dough will harden. Set aside. Now go back and repeat the same exact process with the rest of the dough circles.|
|Now you are ready to fry the sope bowls. In a frying pan or cast iron pan, add about an inch or a little more of vegetable oil. Heat oil over medium heat. Cook a few sopes at a time and fry on each side for a few minutes until golden brown and sides are a little crispy. Remove and drain on paper towels.|
|Time to finish the chicken. In a pan add about two tablespoons of oil and heat over medium heat for a minute. Add half the mixture of the red onion, all the bell pepper and serrano. Saute for about 5 minutes and add garlic. Cook for 2 minutes. Now add the chicken and paprika, salt and pepper to taste and mix all together. Add the whole can of Goya sauce to chicken and the 1/2 cup of reserved broth. Continue cooking for 10 minutes until broth evaporates.|
|Warm the refried beans in the microwave for 1 minute or in a saucepan over low to medium heat for a few minutes. Add about 1 tablespoon of bean mixture to each sope bowl. Now add chicken mixture to each. Mix your lettuce, tomato and remaining red onion together and now top each sope with salad mixture. Add a teaspoon of sour cream to each (optional.) Slice queso fresco and crumble with fingers. Add queso fresco to sopes. Add avocado cubes (optional). Finally sprinkle cilantro on each.|
|Serve 1 to 2 chicken sopes per person with sauces. Enjoy!|