I planned our Super Bowl menu around this dip. Thankfully, it was very well received! I served it in the skillet and we scooped it out onto individual plates to gobble up with tortilla chips. Some chips may have also been dipped directly into the pan. 😉
The recipe was adapted from a Bon Appétit “healthyish” recipe, contributed by Shilpa Uskokovic. The original recipe convinced me to use American cheese slices in the queso layer to help it emulsify and to keep the cheese layer from solidifying.
1 large yellow onion, finely chopped (I used a food processor)
6 garlic cloves, finely chopped (I used a food processor)
1 1/2 tsp ground cumin
3 canned chipotle chiles in adobo, finely chopped (I used a food processor)
2 (15 oz) cans pinto beans, rinsed and drained
1 T Diamond Crystal or 1 3/4 tsp Morton kosher salt
1 T apple cider vinegar
For the Queso & Assembly:
2 tsp adobo from a can of chipotle chiles in adobo
1/2 tsp ground cumin
1/4 tsp Diamond Crystal or Morton kosher salt, plus more
4 oz yellow American cheese, coarsely grated or chopped or torn if using singles (about 1 cup) (I used 6 Trader Joe’s singles)
3 oz Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
2 ripe avocados, cut into 1/4-inch pieces
freshly squeezed juice from half a lime
1/4 cup (4 T) sour cream
1/2 cup good-quality salsa, drained if watery (I used Trader Joe’s Garlic Chipotle salsa)
1 (4 oz) can fire-roasted, diced green chilies or 1/4 cup sliced pickled jalapeños
4 scallions, green parts only, thinly sliced
1/4 cup (packed) coarsely chopped cilantro
tortilla chips, for serving
To Make the Beans:
Melt the butter, cut into pieces, in a medium deep skillet over medium heat. (I used a 10-inch cast iron skillet.)
Add the chopped onion, stirring often, until tender and translucent, about 8 minutes. Monitor the heaat, and continue to cook, stirring often, until onion is pale golden brown, 3 to 4 minutes more.
With the pan over medium heat, and add the chopped garlic cloves and cumin. Cook, stirring, until garlic is fragrant, about 1 minute.
Add chopped chipotle chiles, pinto beans, rinsed, and salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher until mostly smooth.
Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.)
Remove from heat and stir in apple cider vinegar. Cover and keep warm.
To Make the Queso & To Assemble the Dip:
Whisk adobo, cumin, salt, and 1/2 cup water in a small saucepan and bring to a simmer over medium heat.
Add chopped/grated American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute.
Remove from heat and add grated Monterey Jack; whisk until cheese is melted and queso is smooth (return to low heat briefly if needed). (I cooked it over low for about 2 minutes to melt the additional cheese.)
Using your hands to avoid bruising, toss the avocados pieces with lime juice and a large pinch of salt in a medium bowl.
Uncover beans and pour queso over.
Top with dollops of sour cream, followed by salsa, diced chilies, and then avocados.
Scatter sliced scallions and chopped cilantro over the top.
Serve dip warm in skillet with tortilla chips.
Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.
As soon as I saw Mexican chef Pati Jinich prepare this dish on her PBS show, I had to make it. 🙂 I bought beautiful purple cauliflower and purple broccoli at the farm stand to make it extra special. We ate it with Mexican-Style Chipotle-Lime Pork Cutlets.
The salty, cheesy sauce was absolutely incredible. I loved how the vegetables were sliced into steaks instead of florets as well. I trimmed the tough outer portion of each stem but would remove even more next time to make that portion more tender.
This recipe was adapted from Pati’s Mexican Table and patijinich.com, via kcet.org. It was on an episode featuring dishes inspired by Isla Mujeres. I substituted creme fraiche for the Mexican crema. I also modified the method and proportions. Amazing!
Yield: Serves 6
For the Vegetables:
1/2 cup freshly squeezed lime juice (I used 2 limes)
1/2 cup freshly squeezed orange juice (I used 1 large naval orange)
3 chopped chiles de arbol or 1/2 to 1 tsp red pepper flakes
1/2 cup olive oil, plus more for brushing/drizzling
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 pounds broccoli, cut into 1/4″ vertical slices, including thick part of stem (I used 2 large heads)
2 pounds cauliflower, cut into 1/4″ vertical slices, including thick part of stem (I used 1 large head)
For the Queso Cojita Dressing:
1/2 cup crumbled queso cotija
2/3 cup Mexican crema or creme fraîche
1/2 cup vegetable oil (I used Canola oil)
2 tsp sherry vinegar
2 T water
2 medium garlic cloves
1/2 teaspoon kosher salt, or to taste
To Prepare the Vegetables:
Preheat oven to 475 degrees F. ( I set my oven to convection roast.)
Line 2 rimmed baking sheets with parchment paper.
In a glass measuring cup with a spout, mix the lime juice, orange juice, olive oil, red pepper flakes (or chile de arbol), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Place the cauliflower and broccoli steaks on the prepared baking sheets in a single layer, making sure that they are not crowded.
Evenly pour the orange juice mixture all over the vegetables.
Place in the oven and roast for 25 to 30 minutes, flipping halfway through, until well roasted and considerably charred. Remove from the oven and set aside.
To Make the Dressing & To Serve:
While the vegetables are roasting, combine the queso cotija, Mexican crema (or creme fraîche), vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt in the jar of a blender or mixer. Puree until smooth. (I used a Vitamix.)
Serve the broccoli and cauliflower on a large platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking. (I served the sauce in a bowl on the side.)
The dish was based on a Mexican dish called cecina enchilada, thinly sliced pork marinated in a chili sauce. This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions. Serving rice on the side was essential to soak up every drop of the wonderful sauce. Simple and delicious.
The grilled pork could also be sliced and used as a taco filling with chopped white onion and fresh cilantro. Rice and refried beans would make this a complete meal as well. Next time!
Yield: Serves 8
2/3 cup extra-virgin olive oil
2 T ground cumin
2 T sweet paprika
4 tsp ground coriander
4 tsp packed brown sugar
8 medium to large garlic cloves, thinly sliced
2 pork tenderloins, about 1 1/4 pound each, trimmed of silver skin
Kosher salt and freshly ground black pepper
2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce (can use more, to taste)
2/3 cup lime juice
1/2 cup finely chopped fresh cilantro
In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
Measure out 6 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
Cut each tenderloin in half crosswise, then cut each piece in half lengthwise.
Between sheets of plastic wrap, use a meat pounder to pound each piece to an even 1/8-inch thickness.
Place the meat in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
Into the remaining oil mixture, whisk 1 1/2 teaspoons salt, 1 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate. (I used a gas grill.)
Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes.
Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. (See Tip)
Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.
Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.
In Mexico, this simple cake is called panqué de elote, pan de elote or pastel de elote. It is often served for breakfast. We ate it for dessert after our family favorite Middle School Tacos on Cinco de Mayo this year and ate the leftovers for breakfast. Perfect. 🙂
This recipe was adapted from Milk Street. The original recipe accurately describes the texture as somewhere between cake and cornbread while hinting at custard. I used Greek yogurt and modified the method and the baking time for a convection oven. I served the cake with strawberries which was a lovely accompaniment.
Yield: 8 to 10 servings
3 medium ears fresh corn, preferably yellow, husked (see Note)
36 grams (1/4 cup) fine yellow cornmeal
14 ounce can sweetened condensed milk
57 grams (1/4 cup) plain whole-milk yogurt (I used whole-milk Greek yogurt)
165 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
2 T cornstarch
2 tsp baking powder
1/4 tsp table salt
2 large eggs, plus 2 large egg yolks
1/2 cup grapeseed or other neutral oil
Confectioners’ sugar, to serve
fresh strawberries, to serve
Heat the oven to 350°F with a rack in the middle position. (I set my oven to the true convection setting.)
Mist a 9-inch round cake pan with cooking spray.
Hold an ear of corn upright in the center of a medium bowl. Using a chef’s knife, cut the kernels from the corn. Repeat with the additional two ears. Measure 250 grams (1 1/2 cups) of the freshly cut kernels and add to a blender; if you have extra corn, reserve it for another use.
To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. (I used a Vitamix.)
Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds.
Pour the puree into a large bowl.
Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. It is important that you don’t whisk vigorously! Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the finished cake is tender.
Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes in a convection oven or 40 to 45 minutes in a standard oven.
Cool in the pan on a wire rack for 30 minutes.
Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour.
Serve dusted with Confectioners’ sugar with strawberry slices on the side.
Note: Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer.
Enchiladas verdes has been one of my all-time favorite dishes for almost my entire life. So, naturally, I am drawn to every version that I come across! I liked how this version included cheese in the filling rather than melted over the top. These enchiladas were also extra saucy- loved it.
This recipe was adapted from Christopher Kimball’s Milk Street magazine. I used poached chicken thighs but rotisserie chicken meat could be used as a shortcut.
We ate the enchiladas garnished with chopped onion and cilantro with rice and refried beans on the side. I cooked the rice in the chicken poaching liquid which made it extra flavorful. Great.
Yield: 4 servings (8 enchiladas)
3 T extra-virgin olive oil, divided
3 medium-large poblano chilies (about 12 to 14 oz), stemmed, seeded, and chopped
1 pound tomatillos, husked, cored, and chopped
1 medium yellow or white onion, chopped, plus more for garnish, if desired
8 medium garlic cloves, smashed and peeled
1 T ground cumin
1/2 cup chicken stock, plus an additional 2 cups if poaching the chicken
1 cup lightly packed cilantro leaves and stems, rinsed and dried, plus more for garnish
Kosher salt and freshly ground black pepper
1 pound boneless chicken (I used 3 boneless, skinless chicken thighs) (or 1 1/2 cups finely chopped cooked chicken)
6 oz Monterey jack or whole-milk mozzarella cheese, shredded (1 1/2 cups)
2 T hot sauce, such as Cholula or Tapatío (I used Chipotle Cholula- my favorite)
8 6-inch corn tortillas
lime wedges, to serve, optional
sour cream or Mexican crema, for serving, optional
rice and refried beans, for serving, optional
Place the chicken in a medium saucepan and cover with about 2 cups of chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until the thickest part of the meat registers 165 degrees for thighs or 160 degrees for breasts, about 15 to 20 minutes. Let the chicken cool in the liquid until just warm, then finely chop the meat. Reserve the cooking liquid. (Alternatively, 1 1/2 cups of chopped rotisserie chicken meat can be substituted.)
Preheat the oven to 475 degrees with a rack in the center position.
In a large pot over medium-high, combine 1 tablespoon of the oil, the chopped poblanos, cored & chopped tomatillos, chopped onion, and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, 5 to 8 minutes.
Stir in the cumin and cook until fragrant, about 30 seconds.
Add the stock and cook, stirring occasionally, until the vegetables have completely softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
Transfer the mixture to a food processor and process until smooth, about 1 minute.
Add the cilantro and continue to process until smooth, about 1 minute. Taste and season with salt and pepper.
Spread 1 cup of the sauce in the bottom of a 13-by-9-inch baking dish; set aside. (I used 4 individual enameled cast iron serving dishes, placing 1/4 cup of the sauce in the bottom of each dish.)
In a medium bowl, toss together the chicken, cheese, hot sauce, 3/4 teaspoons salt and 1 teaspoon pepper; set aside.
Brush both sides of the tortillas with the remaining 2 tablespoons olive oil, then arrange them on a rimmed baking sheet (its fine to overlap them slightly). Cover tightly with foil and warm in the oven just until soft and pliable, about 3 minutes. (This step is important in order to make sure that the tortillas are pliable enough to fill and roll.)
Uncover the tortillas; reserve the foil. Lay the tortillas out on a large cutting board (or 2) or a clean counter.
Divide the chicken mixture evenly among the tortillas (about 3 heaping tablespoons each), arranging the filling in a line along the bottom edge of each tortilla. (I used a 3 T cookie scoop.)
Working one at a time, roll up the tortillas to enclose the filling and place seam side down in a tight row down the center of the prepared baking dish. (or 2 enchiladas per individual baking dish)
Spoon 1/2 cup of the sauce over the enchiladas. (or 2 T per individual baking dish)
Cover tightly with a layer of parchment paper topped with the reserved foil. Bake until the cheese begins to melt out of the ends, about 15 minutes.
Meanwhile, cook 1 cup of rice in 2 cups of chicken poaching liquid, if desired. (I used white Basmati rice.) (I also warmed refried beans at this point.)
Uncover and spread the remaining sauce over the enchiladas. (or about 2 T per individual baking dish) Re-cover and let stand for 5 minutes.
Serve with lime wedges and sour cream or Mexican crema, garnished with chopped onion and cilantro, as desired.
I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂
The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.
For the Cinnamon-Sugar Rim:
1 tablespoon turbinado sugar
1/4 teaspoon cinnamon
A lime wedge
For the Margarita:
1.5 oz tequila
0.5 oz Cointreau
0.5 oz freshly squeezed lime juice, or more, to taste
2 oz apple cider
0.5 oz (1 T) pure maple syrup
small dash cinnamon, optional
1-2 dashes orange bitters
apple and/or lime slices, for garnish, optional
To Make the Rim:
Combine the turbinado sugar and cinnamon on a small plate.
Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.
To Make the Margarita:
Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch.
Pour into a margarita glass (or another glass of choice) over ice.
Garnish with an apple and/or lime slice, if desired, and enjoy!
My daughter recently had a camp out with a few friends in our backyard. They slept in a giant, 14-person tent. What fun! 🙂 The camping was combined with another event on their summer bucket list- a “dip-night.” (inspired by TikTok 😉 )
The girls each contributed a different dip, savory or sweet, to create the feast. We made this Mexican layer dip and served it with tortilla chips and Trader Joe’s corn dippers. The recipe was adapted from ThePioneerWoman.com. I loved that her version incorporated warm beans as the base of the dip. It was an easy crowd-pleaser.
1 can refried beans (I used Trader Joe’s Fat Free Refried Beans)
hot sauce, such as Tabasco or Cholula, to taste (I omitted it for this crowd)
1 can diced green chilies (I used Trader Joe’s mild green chilies)
ground cumin, to taste
3/4 to 1 cup grated cheddar cheese (mild or sharp)
tortilla chips (and/or other corn chips), for serving
Begin by heating the refried beans in a small pan over medium-low heat.
Add one or two dashes of hot sauce, if using, and a small can of undrained diced green chilies. Stir well.
Sprinkle the bean-chile mixture with a little bit of ground cumin. Stir to incorporate.
Spread the beans on the bottom of a glass bowl or high-sided or wide serving dish.
Sprinkle the shredded cheddar evenly over the top.
Next, dollop the sour cream over the cheese. Spread it into a single layer, as much as possible, being careful not to disturb the cheese underneath.
The next layer is the guacamole. (I used my favorite guacamole recipe (link above) using 2 avocados and garlic-chipotle salsa. This time, I omitted our traditional add-ins of chopped tomatoes and red onions.)
Next, sprinkle an even layer of shredded Monterey Jack cheese over the guacamole.
Top with a generous layer of Pico de Gallo.
Sprinkle chopped black olives over the top, if using.
Microwave an ear of fresh corn for 1 minute on high. When cool enough to handle, place upright in a bowl and slice of the kernels. Sprinkle the kernels over the top as the final layer.
Garnish with jalapeños and cilantro, if desired. Serve with tortilla chips.