If you are currently digging out from the massive storm that is making the East Coast look like the inside of a snow globe, then spring may seem a long way off. It does for me. Temperatures where I live are brutally cold (think 20 BELOW zero).
Given that Old Man Winter still has us firmly in his grips, I’ve decided to retaliate by dedicating a series of blogs to spring break. Each day I plan to choose a popular spring break destination and provide recipes that are unique to the region. Even if you can’t jet off to a tropical locale, at least you can make some sunny culinary masterpieces in your own kitchen.
Today we begin in Mexico with these fabulous fiesta dishes:
ROASTED VEGGIE QUESADILLAS
Ingredients:
8 flour tortillas
1 cup zucchini
1 cup yellow squash
1 cup red pepper
1 cup green pepper
1 cup red onion
4 cups pepper jack cheese, shredded
Directions:
Heat large pan or grill.
Cut vegetables into bite size pieces and roast in a 350-degree oven for 15 to 20 minutes.
Lay one tortilla shell in pan or on grill.
Spread a layer of cheese on tortilla, then layer vegetables onto the cheese. Cook until the tortilla shell becomes crispy.
Fold over, cut and serve.
PORK TOSTADA WITH FRESH PICO DE GALLO
Ingredients:
10 corn tortillas
1/2 pound pork shoulder roast, shredded
1/2 pound Chihuahua Cheese, shredded
1 cup black refried beans
1 tablespoon lime juice
1/2 cup fresh cilantro
Ingredients for Pico de Gallo:
1 cup tomato, diced
1 cup green onion, chopped
1 tablespoon garlic, minced
2 tablespoon fresh cilantro, chopped
1/2 seeded jalapeno, chopped
1 tablespoon lime juice
1 teaspoon cumin powder
Salt and pepper, to taste
Directions for Pico de Gallo:
Dice tomato, green onion, garlic, cilantro and jalapeno. Add cumin powder, salt and pepper. Mix all ingredients together.
Tostada Directions:
Roast pork shoulder in a 350-degree oven for one hour.
Remove pork from oven; drain the juices out of the pan and shred.
Place shredded pork in a bowl and add chopped cilantro and lime juice.
Fry corn tortillas in oil until crisp.
Spread refried beans onto corn tortilla, then top with shredded pork. Next, add cheese and place in warm oven until cheese slightly melts.
Garnish with fresh Pico de Gallo.
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