Posts Tagged With: salsa

Molettes

Posted on October 11, 2013 by pauldelancey

Mexican Breakfast

MOLETTES

INGREDIENTS

4 rolls
1/4 cup butter
1 1/4 cups refried beans
1 cup grated Four Mexican Cheeses
1/2 cup salsa or pico de gallo

PREPARATION

Preheat oven to 400 degrees. Let butter soften at room temperature. Cut rolls in half. Remove a little bit of the insides from each half to make a hollow spot. Spread butter over the hollow spots on the roll halves. Put rolls in over. Bakel at 400 degrees for 5-to-10 minutes or until rolls turn crispy and golden brown.

While rolls are baking, cook refried beans in pan at low heat. Put beans in hollow spots in rolls. Add salsa and sprinkle cheese over each roll.

TIDBITS

1) This dish is sold in the morning by street vendors all over Mexico.

2) The east coast of Mexico is on the Gulf of Mexico.

3) Gulf gas stations used to be all over America.

4) America’s Cup goes to the winner of an international sailing event.

5) Sophia Loren, the famous Italian actress, wore a C cup.

6) Vitamin C is good for you. It helps banish colds.

7) Ice cream is cold.

8) So is Iceland.

9) Iceland also has volcanoes. So does Mexico.

10) But Mexicans eat molettes while Icelanders do not.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: Uncategorized | Tags: America, America's cup, breakfast, C cup, cheeses, Four Mexican, Gulf gas, Gulf of Mexico, Iceland, Mexican, pico de gallo, refried beans, salsa, Sophia Loren, vitamin C, volcanoes | Leave a comment

Salsa Criolla from Argentina

Posted on August 22, 2013 by pauldelancey

Argentinian Appetizer

SALSA CRIOLLA
(barbecue salsa)

INGREDIENTS

1 green bell pepper
1 red bell pepper
1 clove garlic
1 onion
2 Roma tomatoes
2 teaspoons parsley
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon red wine vinegar

PREPARATION

Remove seeds from both bell peppers. Dice green bell pepper, red bell pepper, garlic, onion, and tomatoes. Put pepper, salt and red wine vinegar in mixing bowl. Stir until salt dissolves. Stir remaining ingredients into mixing bowl. Refrigerate for at least two hours.

TIDBITS

1) “Salsa criolla” is an anagram for “Class Aria – lol,” something you might text from your iPadTM while watching an opera.

2) It is not, however, a palindrome. A palindrome is the same thing backward as forward.

3) Here are some culinary palindromes:
A man, a plan, a cat, a ham, a yak, a yam, a hat, a canal-Panama!
A nut for a jar of tuna.
Desserts, I stressed!
Do offer ref food.
Evil olive
Elk rap song? No sparkle.
Go hang a salami, I’m a lasagna hog.
Lived on DecafTM; faced no Devil.
Ma has a ham.
No lemon, no melon
Sit on a potato pan, Otis.
Tuna roll or a nut?
Won tons, not now?
Yo Bob! Mug o’ gumbo, boy?

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: Angentinian, appetizer, Argentina, bell peper, criolla, Decaf, garlic, olive oil, palindromes, red wine vinegar, Roma tomatoes, salsa, salsa criolla | 2 Comments

Salsa Verde

Posted on August 21, 2013 by pauldelancey

Mexican Appetizer

SALSA VERDE

INGREDIENTS

3 serrano chiles
9 cloves garlic
1 white onion
16 tomatillos
1 tablespoon vegetable oil
1/2 teaspoon cilantro
2 teaspoons lime juice
1/4 teaspoon salt

PREPARATION

Preheat oven to 350 degrees.

Remove seeds from serrano chiles if you desire a milder salsa. Put garlic, onion, tomatillos, and oil in baking dish. Stir until garlic, onion, and tomatillos are well coated with oil. Roast in oven at 350 degrees for 25 minutes.

While roasting, dice chiles.

Dice roasted veggies. Add veggies, diced chiles, cilantro, lime juice and salt to mixing bowl. Blend with whisk or fork. Goes great with nearly everything Mexican. Food, that is.

TIDBITS

1) Salsa Verde is an anagram for Salad Serve.

2) People often serve salad for their guests.

3) Tennis players serve tennis balls.

4) The Australian tennis player Samuel Groth has the fastest serve at 163 miles per hour.

5) He used a tennis ball. He would not achieved speeds even approaching that mark if he had used a head of romaine lettuce.

6) Even though a head of iceberg lettuce is shaped more like a tennis ball than romaine, it still would not travel through the air as fast a tennis ball even when served by the best tennis players.

7) As of press time, less than a majority of professional tennis players have shown strong interest in the game of lettuce tennis.

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: appetizer, Australian, cilantro, iceberg, lime juice, Mexican, Mexico, onion, romaine, salsa, salsa verde, salt, Samuel Groth, serrano, serve, tennis, tennis balls, tennis players, tomatillo, tomatillos | Leave a comment

Potato-Bean Tostada Recipe

Posted on January 23, 2013 by pauldelancey

Mexican Entree

POTATO-BEAN TOSTADAS

INGREDIENTS

4 russet potatoes
1 14.5 ounce can refried beans
1/2 cup milk
1 medium onion
2 Roma tomatoes
2 teaspoons cumin
1 1/2 teaspoons Meat MagicTM spice
1 1/2 cup grated Four Mexican cheeses
8 tostada shells
1 1/2 cups lettuce
1 1/2 cups salsa
PREPARATION

Put water in large pot until water level exceeds the height of a potato on its side. Heat water on high setting. Peel potatoes. Cut them into eighths. Put potato pieces into large pot. Cook for about 10 minutes or until water is boiling.

While water is boiling, mince the onion and dice the tomatoes. Mix together refried beans and milk in sauce. Cook beans on medium heat for about 5 minutes, stirring occasionally to avoid burning. After water comes to a boil, start mashing the potatoes with a potato masher. Mash until the potatoes have the consistency of mashed potatoes and excess water has boiled off. (This should take about 10 minutes.) Shred lettuce by hand or chop into medium-sized pieces with a knife.

Lazy Susans are fantastic. (See the Lazy Susan in the above picture.). Fill the sections with refried beans, mashed potatoes, onion, tomatoes, cheese, lettuce, and salsa. This makes it simple for your guests to make their own tostadas.

TIDBITS

1) The tostada shells are not in this recipe’s photo. They were camera shy.

2) Mr. Eastman is a big name in the development of the camera.

3) Kodiak bears are big as well.

4) But they never developed a camera, preferring to spend their time fishing instead.

5) Give a man fish for lunch and you’ve fed him once.

7) Teach a man to fish and you’ve fed him for a lifetime.

8) Unless he doesn’t have a fishing rod or doesn’t live near water.

– Paul De Lancey, The Comic Chef

Categories: humor | Tags: bean, camera, cookbook, De Lancey, e-book, Eastman, Eat Me, fish, fishing, fishing rod., Kodiak, lazy Susan, lettuce, Mexican, Mexico, potato, recipes, russet potatoes, salsa, tostada | Leave a comment

Salsa!

Posted on October 17, 2012 by pauldelancey

Mexican Appetizer

SALSA!

INGREDIENTS

1 large red tomato
1/2 onion
1/2 green chile
1 jalapeño chile
2 tablespoons fresh cilantro
3 avocados
1/2 garlic clove or one small one
1/2 teaspoon olive oil
1/2 tablespoon lime juice
2 tablespoons lemon juice
2 1/4 teaspoons cider vinegar
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Makes 1 quart of delicious salsa.

PREPARATION

Dice tomatoes, onion, green chile, jalapeño, cilantro and avocados. Mince garlic clove. Mix these ingredients in large bowl with whisk. Add olive oil, lime juice, vinegar, oregano, salt, and black pepper. Mix again with fork or whisk.

Serve with tortilla chips, rolled corn tortillas with beans, or by itself.

This is a forgiving dish. It is easy to add more of any ingredient at any time to improve the taste. (No, don’t add lutefisk, noooooo!)

TIDBITS

1) Authentic salsa is always fresh.

2) Salsa is a type of music. Ketchup is not.

3) Salsa, the movie, was made in 1988 and directed by Boaz Davidson. Leonard Maltin gives it two out of four stars.

4) The Old Testament’s Book of Ruth has Boaz marrying Ruth after some cloak spreading. The movie, Story of Ruth, was made in 1960 and starred Stuart Whitman. Leonard Maltin gives it 2.5 stars.

5) Stuart Whitman was more well known for his movie roles as a cowboy such as in the 1961 movie, The Comancheros.

6) It’s unclear even after on-line search if Stuart Whitman liked salsa.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: appetizer, avocados, Boaz, Boaz Davidson, Book of Ruth, Comancheros, cookbook, De Lancey, ketchup, Leonard Maltin, Mexican, Mexico, recipes, salsa, Stuart Whitman | Leave a comment

Machaca Burrito

Posted on October 10, 2012 by pauldelancey

Mexican Entree

MACHACA BURRITO
(Allow 2 to 8 hours to prepare.)

INGREDIENTS

MARINADE

1/2 tablespoon soy sauce
1/2 tablespoon Worcestershire sauce
1 tablespoons water
2 tablespoons lime juice
2 garlic cloves
1/2 serrano chile
1/8 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon coriander
1/8 teaspoon Meat MagicTM spice
2 teaspoons peanut oil
2 teaspoons vegetable oil

COOKING THE MEAT

1 1/2 pounds skirt steak (Use flap steak if your butcher doesn’t have skirt steak. Don’t let your sweetheart catch you chasing skirt around town.)

1/2 onion
1/2 green bell pepper
1/2 red bell pepper
1 serrano chiles
2 tablespoons vegetable oil
1/2 cup beef broth
1 7 ounce can diced tomatoes
1/4 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon pepper

ASSEMBLY

5 large flour tortillas
5 tablespoons sour cream
2 1/2 tablespoons salsa
5 lime wedges
1 1/2 teaspoons fresh cilantro

PREPARATION

This is a dish that proves your dedication as a chef. Lots of ingredients and preparation, but lots of prestige as well. Go for it! Excelsior.

MARINATING STAGE (to be done up to 8 hours before cooking, if you have the time. This will improve the taste.)

Cut the skirt steak into 3 1-pound pieces; this is the traditional way. (The Powegian way is to immediately cut the steak into strips 1/2-inch wide by about 2-inches long. We Powegians have always been culinary rebels.) Mince the garlic cloves. Remove the stem and seeds, and insides of the serrano chiles. Mince the remaining outside of the chiles.

Combine the soy sauce, Worcestershire sauce, water, lime juice, garlic, serrano chile, salt, coriander, meat spice, peanut oil, and vegetable oil in big mixing bowl. Put the steak strips in the bowl of marinade. Be sure to thoroughly coat each strip. If you can, completely seal the mixing bowl with a plastic wrap cover and refrigerate for at least 8 hours. (Omigosh, are you late for work? Run!)

COOKING STAGE (Takes at least 2 hours. Did you call in sick so you could make this dish?)

Meanwhile back at the range things are heating up. (Once again employment makes the marinating stage pass quickly. That’s why we go to work.) Dice the onion, red pepper, green pepper, and outsides of two serrano peppers.

Coat the bottom of a large pot with 4 tablespoons vegetable oil. Cook it at medium-heat until hot. Gradually add and sear strips of steak. (Searing means to quickly cook the surfaces of a piece of meat so that it will retain juices in later, slower cooking.) Put seared steak strips aside on a platter. Leave the liquid and any tiny bits of steak in pot for next stage. Don’t throw away flavor!

Add onion, red pepper, green pepper, and serrano peppers to same pan. Saute for 5 minutes. Add beef broth, tomatoes, oregano, cumin, salt, and pepper. Mix thoroughly. Add the marinated meat strips and juice to the pot. Heat at medium-high heat until it boils. (Kick out of the kitchen anyone who disagrees with your definition of boiling. You are the chef. You know.) Cover the pot and simmer for 2 hours.

If your skirt steak is still in three pieces, let it cool down on a cutting board. Now, using two forks or your fingers, shred the meat. Put the shredded steak back in the pot. Stir thoroughly and cook until most of the liquid has evaporated. (Unless, you prefer the Powegian style where the excess juice makes an excellent soup. Ah, Poway!)

ASSEMBLY STAGE

Warm the tortillas in a microwave. Put about 4 tablespoons steak mixture in the center top of the tortilla. Add, if desired, a tablespoon sour cream, a 1/2 tablespoon salsa, and a 1/2 teaspoon of diced cilantro. Take a lime wedge and squirt lime juice on top of the meat.

Fold in the tortilla’s two sides until they touch. Roll from the top of the tortilla down. Repeat this process 10 times and you will have 10 machaca burritos. And if you did recipe the Powegian way, you will have machaca soup as well. Olé.

TIDBITS

1) All recipes demand fresh ingredients such as fresh cilantro. But let’s face it, there WILL be times when you find your blood pressure soaring as you need to go back to the store for the 32nd time for another missing, fresh ingredient. Or worse, your sweetheart has gone shopping for those 31 times and is muttering about going to Home Depot to buy a stainless steel Lizzie BordenTM ax. In moments such as these, it is best to take a more relaxed view of cooking and reach for that small bottle of dried parsley.

2) Just remember one amount of a dried spice usually equals three amounts of fresh spice. This one bit of culinary knowledge has saved countless marriages and lives.

3) It’s also a good idea to scan each recipe all the way through for key words such as “marinade for 8 hours” or “simmer for 2 hours” and allot at least 10 hours for cooking. Do not, do not, try to butter your boss up for a raise with this dish and expect to start cooking an hour before dinner time.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: burrito, chef, cilantro, cookbook, cumin, De Lancey, entree, Lizzie Borden, machaca, marinade, Mexican, Mexico, Poway, recipes, salsa, serrano, skirt steak, tortilla, Worcestshire | Leave a comment

Fish-Stick Tacos

Posted on October 7, 2012 by pauldelancey

Mexican Entree

FISH-STICK TACOS

INGREDIENTS

9 small fish sticks
1/2 medium onion
1 garlic clove
1/2 teaspoon cumin
1/2 teaspoon Seafood MagicTM spice
2 tablespoons butter
grated four Mexican cheeses
3 taco shells
1/2 cup lettuce
salsa is optional

PREPARATION

Mince the onion and garlic in a food processor. Melt butter in sauce pan. Add onion, garlic, cumin and fish spice. Cook on medium until tender. Be sure to throughly blend in the spices. Stir frequently enough to avoid burning.

Cook the fish sticks as directed on its package. Note that many large ovens take a longer time to cook than directed while smoke billowing out of your toaster oven will forcefully suggest that it cooks food somewhat faster than you expect. Fish sticks can go past your desired level of crispiness to cinders faster than kids unwrap presents on Christmas, so check on them often. In fact, it’s always a good idea to cook in an oven with a window. (Ugh. It sounds as if I want to you cook yourself in an oven. Or cook with a window. I meant to say, “… to cook your food in an oven that has a window.” For heavens sake.)

Put three fish sticks in taco shell. Top with desired amount of onion/garlic/spices mix, grated cheeses, and lettuce. Add salsa.

TIDBITS

1) My grandmother came from Sonora, Mexico, an inland province. I never even heard of fish tacos until a few decades ago. I suspect my grandparents and parents were trying to shelter me from something.

2) Don’t be tempted to pick those fish sticks off the searing-hot cooking tray with your fingers. You’ll only make that mistake once.

3) Fish sticks were supposed to have been made out of herring, but people preferred the blander cod.

4) Fish sticks are a popular item on children’s menus.

5) So are macaroni and corn. Fish sticks, macaroni, and corn comprise Kid CuisinesTM Deep Sea Adventure Fish Stick MealTM. Give your kids this when you and your spouse wish to go out on a dinner date. You’ll feel good about yourself knowing that you gave them a restaurant kids’ meal at a fraction of the cost.

6) Fish sticks were first called, “fish fingers.” “Fish sticks” makes more sense. But then again, “chicken sticks” makes more sense than “chicken tenders.”

7) According to the Codex Standard For Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter,

“Codex Stan 166 – 1989

“2.1.1 A fish stick (fish finger) is the product including the coating weighing not less than 20g and not more than 50g shaped so the length is not less than three times the greatest width. Each stick shall be not less than 10mm thick.”

Whew! Thank goodness some governmental agency is looking out after somebody. I was worried that the fish stick industry was the Wild West.

8) However, the amount of mercury that may be eaten in fish is subject only to a federal advisory.

9) Mercury is no longer used in thermometers due the danger it presented to small kids who might break the fragile instrument.

10) Indeed, it is impossible to find a thermometer containing any type of mercury-carrying fish. This shows the fear the thermometer industry has toward even trace amounts of mercury.

Years of gainful employment may be no more for America’s big bird if Romney wins the election in November.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: Christmas, cookbook, cumin, De Lancey, entree, federal, fish sticks, Kid Cuisines, Mexican, Mexico, recipes, salsa, Sonora, tacos, Wild West | Leave a comment

Super Burritos

Posted on September 4, 2012 by pauldelancey

Mexican Entree

SUPER BURRITOS

INGREDIENTS

1 medium onion
2 tablespoons cumin
1 1/2 pounds ground turkey
1 cup mayonnaise
1/2 cup salsa
2 cans kidney beans, drained of water
1 1/2 cups grated four Mexican cheeses
10 large flour tortillas

PREPARATION OF THE BURRITO’S INNARDS

Mince the onion. Mix it and the cumin into the ground meat by hand. Cook the meat until browned. Note, browned turkey meat is whiter than browned beef.

(You can substitute other meat for turkey. You can even use ground up vegetarian chicken. I don’t recall what went into this meat substitute, but it did taste vaguely like chicken and turned out well in this recipe.)

Add the mayonnaise and mix. (Why are there two “n”s in “mayonnaise?”) Stir in the salsa. It is essential to taste now. If your taste buds tell you it needs more spice, add more cumin or salsa. If you want your creation to be smoother, add more mayonnaise. If your mixture isn’t thick enough, you can lose liquid to evaporation by letting the mix simmer longer. Or as I prefer, use any liquidy mix as a sauce or a fantastic soup.

Remember to constantly stir, especially after adding the cheese. It takes forever to scrub off burnt cheese from the bottom of the pan.

Add kidney beans and cheese. Cook at medium heat until all the beans are hot enough and the cheese melted.

ASSEMBLING THE BURRITO

The tortilla should be big. A big tortilla is much more likely to hang together during rolling than a small one, especially given most people’s tendency to put too much meat mix onto the burrito. Size matters.

The tortilla must be pliable or easy to fold. Tortillas that have been sitting in the refrigerator for a while get brittle. Microwave them in the microwave for about ten seconds or so, until they become soft.

Never, but never, make burritos with corn tortillas. They will break apart. The burrito’s innards will ooze out the sides. You’ll panic and try to keep everything together with toothpicks. Maybe these burritos will hold together until served. (However, they will surely fall apart when the millionaire parents of your fiancé pick them up. A bad first impression of you? You bet. So, use flour tortillas, okay?)

Anyway, scoop about two tablespoons burrito mix onto the center bottom of the burrito. Fold the bottom over the mix. Fold the sides in until they almost touch. Roll the bottom of the tortilla over and over until your burrito is formed.

It takes some practice to do this right. It is easier than it might seem to burst the tortilla with too much mix or have the mix escape out the sides. But you will get it right after one or two tries.

Your family will smile beatifically at you. Your kids, who have been grunting monosyllabic words at you for months, will favor you with, “Awesome food” and “Parental figure, may I enjoy an additional helping?.” Cooking doesn’t get much better than this.

TIDBITS

1) “Burrito” is Spanish for “little burro.” Why Spanish-speaking people think a burrito looks like a little donkey is beyond me.

2) Not many people believe Marco Polo brought back burritos from China in the 1200s.

3) Probably because it is not true.

4) Many do believe, however, the burrito was first made by Juan Mendez during the Mexican Revolution.

5) So, revolutions have their upsides.

6) Bad for the part of my family that lost its ranch in the Mexican revolution.

7) But Mexico also gave us the crispy corn taco with shredded beef. How can I not forgive and forget?

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, recipes | Tags: burritos, cookbook, cumin, De Lancey, entree, Juan Mendez, kidney beans, Marco Polo, Mexican, Mexican Revolution, Mexico, onion, recipes, salsa, tortillas, turkey | Leave a comment

Shredded-Chicken Burrito

Posted on August 26, 2012 by pauldelancey

Mexican Entree

SHREDDED-CHICKEN BURRITOS

INGREDIENTS

1 1/2 pounds chicken breast
1 medium onion
1 14.5 can diced tomatoes
1/2 cup salsa
1 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon Poultry MagicTM spice
1 7 ounce can diced green chiles
1 16 ounce can refried beans
1/2 cup mayonnaise or sour cream
1 cup grated four Mexican cheeses
8 flour tortillas (bigger tortillas make bigger burritos)

PREPARATION

Defrost chicken by leaving it out on the stove for hours. Mince chicken in food processor. Mince onion. Mix chicken, onion, tomatoes, salsa, cumin, chili, poultry spice, and green chiles. Cook on medium-to-high heat until chicken is done. Add green chiles, refried beans, mayonnaise or sour cream, and grate cheese and cook until beans are hot. The mayonnaise or sour cream makes the refried beans much smoother. Milk has the same effect. (Now you know. Your world has just gotten sunnier and so will all the people you will meet in the next twenty-four hours.)

Heat the tortillas in the microwave for 20-30 seconds. This makes them warm and much easier to roll and fold without breaking. To make the burrito, put 2-3 tablespoons of the above chicken mixture 1/3 of the way down the tortilla. Fold the top of the tortilla over the mixture. Fold in the sides of the tortilla as far as you can. They must cover the mixture. While keeping the sides folded in, roll the tortilla as far as you can. You are now a burrito whiz. Olé.

TIDBITS

1) “Ito” at the end of Spanish words means the particular thing is “little.” So, “burrito” means little “burro.”

2) Judge Ito presided over the O.J. Simpson murder trial.

3) I have a friend who lives near the house where the murder took place. The place looks nice.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: chicken, chiles, cookbook, cumin, De Lancey, entree, Judge Ito, Mexican, Mexico, O.J. Simpson, onion, Poultry Magic, refried beans, salsa, sour cream, Spanish, tortillas, torttilla | Leave a comment

Cheese Quesadilla

Posted on August 21, 2012 by pauldelancey

Mexican Entree

CHEESE QUESADILLA

INGREDIENTS

8 small flour tortillas
2 cups grated four Mexican cheeses
1 red bell pepper
1 green bell pepper
1/2 cup chopped fresh cilantro
1 tablespoon melted butter
1 tablespoon vegetable oil
8 tablespoons salsa
4 tablespoons sour cream

PREPARATION

Dice red bell pepper, green bell pepper, and cilantro.

Mix melted butter and vegetable oil and coat one side of each tortilla. Put the oil sides face down. Sprinkle cheese, peppers, cilantro, salsa, and sour cream evenly over four tortillas.

Put the four remaining tortillas oil side face up on top of the ingredient-covered tortillas.

SPRAY ANY PAN OR COOKING DISH LIBERALLY WITH NO-STICK COOKING SPRAY. If not, your quesadilla may very well stick to the pan causing it to explode in an amazing spectrum of flying colors when you try to remove it or flip it over for even browning.

Use small tortillas until you have become quite adept at flipping hot foods. A quesadilla that is much bigger than your spatula may indeed result in the quesadilla falling apart or in melted cheese oozing down your wrist. (Your adoring children will learn new words as you plunge your burning hand under the blessed cold-water faucet. They’ll proudly repeat them at school. You’ll get a call from the principal.) Size matters.

Grill or fry the quesadillas until golden brown, or about 90 seconds per side. As always, pay careful attention as the browning period is swiftly followed by burning. You may also bake them in an oven at 400 degrees for 5 to 10 minutes. Baking, however, quickly uses up a lot of dishes.

1) The Spanish language considers “ll” to be a letter.

2) A meteorite striking Mexico’s Yucatan Peninsula could very well have resulted in the extinction of the dinosaurs.

3) Tidbits 1 and 2 are apparently unrelated.

4) Chocolate came from Mexico.

5) My wife said this was the best quesadilla she ever had. And she cleaned up the cyclone of dishes made by this recipe.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: cheese, chocolate, cookbook, dinosaurs, entree, Mexican, Mexico, quesadilla, recipes, salsa, Spanish, Yucatan Peninsula | Leave a comment

Posts Tagged With: salsa

Molettes

Salsa Criolla from Argentina

Salsa Verde