cheese crisp
Cheese Crisp
This is found mainly in Arizona.
Flour tortilla
1/2 Monterey jack cheese and
1/2 Cheddar cheese, grated
Jalape?o chiles, sliced
Preheat oven to 375 degrees F. Place tortilla in the oven and bake just until it starts to become crisp and a little brown, 2 1/2 to 3 1/2 minutes.
Remove the tortilla, sprinkle on the grated cheese, and top with the chiles. Replace the tortilla in the oven and continue to cook it until the cheese is melted and bubbling.
Mexican Pizza
Preheat oven to 375 degrees F.
Place flour tortilla in the oven and bake just until it starts to become crisp and a little brown, 2 1/2 to 3 1/2 minutes. Remove tortilla, sprinkle on grated cheese, then any of the following toppings you desire. Replace the tortilla in the oven and continue to cook it until the cheese is melted and bubbling.
Any taco filling
Avocado, chopped
Bacon, cooked and crumbled
Black olives, sliced
Chorizo, cooked and drained
Scallions, minced
Salsa picant?
Sour cream
Tomato, peeled, seeded and chopped
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chiles rellenos
Chiles Rellenos
8 green poblano chiles
Oil
1 pound Monterey jack cheese
Salt
Pepper
1/2 cup all-purpose flour
4 eggs, separated
Chiles rellenos sauce
Wash and dry green chiles. Dry them well. Place chiles in hot oil in skillet and allow to fry about 1 to 2 minutes until a light brown color. You will see them blister as they cook. Fry on both sides and remove from oil. Peel under cold running water, trying to keep the stems on. Cut a slit on one side of each chile and remove seeds carefully so that peppers don tear.
Cut cheese sticks about 4 inches long to push through the slits. Stuff each chile with one cheese stick, dry with paper towels, sprinkle with salt and pepper, and roll in flour. Set aside and prepare egg mixture.
Beat egg whites in a medium-size bowl until stiff, like meringue. Add beaten egg yolks, folding and mixing lightly so as not to disturb the lightness of egg whites. Season egg mixture very lightly with salt and pepper.
Heat about 1/2 inch oil in a large skillet. Dip each floured chile in the egg mixture until well covered and fry in hot oil as you would fritters, turning once. They should be a light golden color.
Everybody wants to be somebody nobody wants to grow. — Johann Wolfgang von Goethe
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stuffed eggplant
Stuffed Eggplant
Source: greatdayamerica.com
Eggplant Shells
2 cups plain bread crumbs
2 tablespoons salt
2 tablespoons cracked pepper
2 or 3 eggplants sliced lengthwise into 12 (1/2-inch) thick slices
3 eggs, slightly beaten in flat dish large enough to dip eggplant
2 tablespoons olive oil
1 tablespoon minced fresh garlic
Stuffing
1 pound fresh ricotta cheese
1/2 cup fresh basil, trimmed and chopped
1/4 cup parsley, trimmed and chopped
1/4 cup scallion, trimmed and chopped
1/2 cup grated Parmesan cheese
Sauce
3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup minced onion
4 ounces tomato paste
1/4 cup chopped fresh basil
2 tablespoons minced fresh oregano or 2 teaspoon dried
2 cups coarsely chopped tomatoes, seeded
3/4 cup dry red wine
1/8 cup granulated sugar
1 cup shredded mozzarella
Mix together bread crumbs, salt and pepper. Dip each slice of eggplant into egg and then dredge in bread crumbs, salt and pepper. Dip each slice of eggplant into egg and then dredge in bread crumbs to coat. Set aside on wax paper.
Heat oil in large saute pan over medium-high heat and add garlic. Saute garlic until it begins to brown. Fry eggplant slices in batches until browned on both sides, very pliable and somewhat soft, about 6 minutes on each side. Remove to wax paper.
Combine all filling ingredients and beat with a fork for about 1 minute to fluff. Place a dollop of the filling on the bottom of each slice of eggplant and roll up each piece. Wooden wooden picks may be used to fasten, but with a little care and the aid of a flat spatula this can be avoided. Arrange rolls on baking dish.
Heat oil in saucepan over medium-high heat. Add garlic and onion and stir about 5 minutes or until onion is soft and starts to turn golden. Reduce heat to medium and stir in tomato paste, basil, oregano and tomato. Return heat to medium-high and slowly stir in wine. Reduce heat to medium when mixture begins to bubble and sprinkle sugar on top. Stir to mix and remove from heat.
Pour sauce over eggplant and top with shredded mozzarella cheese. Place in oven on highest setting until cheese bubbles and begins to brown, about 7 minutes.
Serve immediately.
Serves 6.
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