Happy Cinco De Mayo to you all!
Chorizo and Salsa Verde Nachos
- 10-12 corn tortillas, cut in fours
- oil for frying
- salt and cumin
Salsa Verde
- 4-6 tomatillos(Husks and stems removed)
- 1/2 red onion
- 1 poblano
- oil for drizzling
- 1/2 cup cilantro, chopped
- 1-2 limes, juiced
- salt to season
In a baking dish, add tomatillos, onion, poblano and drizzle with oil. Broil for about 20 minutes. Remove and place in a food processor. Add in cilantro and lime juice and season with salt. Pulse until slightly smooth
- 15 oz. Chorizo(casings removed)
- 6 oz. Quesadilla Cheese(shredded or shaved)
Assembling the nachos!
Place chorizo over the tortilla chips. Spoon about 1-1 1/2 cups of salsa over the meat. Add cheese. And place in oven until cheese melts. Serve with Mexican Crema. Enjoy your remaining salsa =]
Vanilla Wafers with Caramel
Caramel Sauce
- 1/2 cup sugar
- 1/8 cup water
- 1 tsp. lemon juice
- 1/8 cup heavy cream
- 4-5 tbl. butter
In a saucepan over medium heat, add in sugar, water and lemon juice. Stir slightly and allow to cook. Swirl the pan once the sugar begins to caramelize. Remove once sugar is golden. Add in cream. Then stir in butter until melted. Set Aside.
Cookies
- 1 stick butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tbl. vanilla extract
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 1/3 cup cups flour
Preheat oven to 350 degrees
In a bowl beat butter and sugars. Add in the egg and vanilla. Combine the flour, salt, and baking powder. Slowly add in the wet ingredient. On greased or lined baking sheets, spoon/drop a tablespoon of dough 2 inches apart. Bake for 10-12 minutes. Allow to cool. Top with caramel.












































