Una Fiesta Mexicana!

I love Mexican food. Nothing gets me all hot in the trousers like the myriad combinations of cheese, tortillas and hot chiles. Enchiladas, empanadas, tacos, burritos, chalupas, and my favorite, quesadillas, satisfy my soul and hit a hunger pang deep inside my belly that makes me sleep like a baby afterward. The Mexican version of the grilled cheese is better in every way than its American counterpart. The shredded cheese that goes into a quesadilla melts more evenly than Kraft singles. A crisp, barely there tortilla doesn’t mask the highlight of the dish, the cheese, the way a hefty slice of Texas toast can do for a grilled cheese. And finally, the quesadilla requires no press or fancy equipment, just a fold and a flip and you’re on your way to Mexican heaven.

While were on the subject of kick-ass Mexican appetizers, I’d like to give a shout out to the Jalapeño Popper. This cheese-stuffed, flavor missile is on every sports bar and wing-joint menu but here’s a little secret; none of them make them fresh. They open the freezer and drop a few X Brand Jalapeno Poppers into the fryer for a few minutes and serve them along side Hidden Valley Ranch. Try my recipe along with a guacamole and pico de gallo and you’ll never go back to these lackluster imitations.

Chipotle Chicken Quesadillas

You will need:

1 small can chipotles in adobo (smoked jalapenos packed in a vinegary sauce)

1 teaspoon each chile powder, cumin, paprika, salt, and Mexican oregano

1 chicken breast, cut into strips

Quarter lb sharp cheddar cheese, grated

Quarter lb Monterey Jack cheese, grated

2 burrito size tortillas

2 tablespoons pico de gallo (recipe follows)

Blend the can of chipotles along with the chile powder, cumin, paprika and salt until it forms a smooth paste. Reserve one tablespoon and pour the rest over the chicken and let sit for thirty minutes. After a half hour sauté the chicken pieces in medium sized pan over high heat until cooked through, set aside.

On a griddle or in a large skillet over medium-high heat, place one of the tortillas and cover half of it with almost half of the grated cheeses. Place a few slices of chicken on the cheese and spoon one tablespoon of the pico de gallo over the chicken and cover with a little more cheese. When the cheese on the bottom is melted, about three minutes, fold the other half of the tortilla over and flip the quesadilla onto its other side. Cook for another two minutes. Repeat with the other tortilla and the rest of the cheese and chicken. Serve with guacamole, sour cream and pico de gallo.

Jalapeno Poppers

You will need:

8 jalapenos

Quarter pound grated Monterey Jack and cheddar cheeses

Quarter cup flour

2 eggs

Half cup bread crumbs

Salt and pepper

2 cups canola oil (for frying)

Sour Cream

Begin by charring the skin on the jalapenos. Do this by holding the peppers over an open flame with a pair of tongs. You can do this on the grill or if you cook on gas, directly on the stove top. If you have neither of these, just pop your peppers in a 500 degree oven for five minutes. After they have cooled for a few minutes, rub the skin off with a paper towel, it should just peel right off.

With a pairing knife, make an incision down the length of the pepper and scoop out all the seeds and guts. Repeat for each pepper.

Press the cheeses into a tight ball with your hands and slip inside the jalapenos forming the cheese inside the pepper and making sure it fits. Repeat for each jalapeno.

Arrange four plates along your counter top. The first one with flour seasoned with salt and pepper, the second with two beaten eggs, the third with bread crumbs seasoned with salt and pepper, and the fourth clean. Dredge each jalapeno in flour and shake off the excess. Then dip it in the egg mixture and let the excess drip. Then coat the jalapenos in the bread crumbs and put it on the last plate to wait while you repeat the process with the other jalapenos.

In a small sauce pan, heat your oil to 350 degrees. You can test it with a piece of tortilla from your quesadillas. Just tear off a small piece and drop it in the oil; if it makes a nice golden chip within half a minute, you’re there. Fry your jalapeno poppers one or two at a time depending on the size of your pot. When they are golden brown, approximately three minutes, remove them with tongs and let them drain on a plate lined with paper towels. Serve with sour cream.

Pico de Gallo

You will need:

1 bunch cilantro, chopped

Juice of two limes

Half a large onion, chopped

4 jalapenos, diced

3 large tomatoes, chopped

Salt and pepper

Combine all the vegetation in a large bowl and season with salt and pepper to taste. Let sit for thirty minutes.

Guacamole

You will need:

3 Hass avocados

Half cup pico de gallo

1 reserved tablespoon chipotle puree

In a large bowl, mash the flesh of the avocados with a fork until there are no more large clumps. Add the pico de gallo and the chipotle puree and mix until combined.