Tag Archives: Cheese

Mexican Lasagna

This is a great dish for weekday meals. Think of lasagna, but instead of Italian ingredients choose Latin flavors, such as cilantro instead of basil, Monterrey Jack cheese instead of mozzarella. Or, you could also choose a spicier type of cheese, such as pepper jack. I’ve made this one several times already, because it’s not only a family favorite, but easy to prepare and one of my weekday meals that I make ahead to warm up later. Adding sour cream to the layers, or a little diced and seeded jalapeño can only make this even more delicious, so go ahead and add some of your favorite extra ingredients. I adapted this recipe by adding shredded chicken to every layer, but you can keep it meatless and will still be delicious.

Helga

Mexican Lasagna

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Bloomin’ Onion Bread

Got friends coming over? Try this bloomin’ onion bread.   You’ll prepare it in a flash and your friends will love it.  It’s better if you use sourdough bread to really get the “blooming” effect.  We don’t have sourdough bread available at the bakery in Guatemala, so I used a country style round bread, and it worked just fine.  I used a small serrated knife to help me cut the bread when I had to do the second part. I think I would have made a tragic mess out of that loaf if I had used the regular bread knife.

If you’re having more than 4 friends over, make at least 2!  Trust me, they will be gone quicker than you think.

This recipe can be the base for you to use your creativity and add different ingredients such as, cheddar cheese and bacon instead of  just mozzarella and onions.  How about individual portions using small round breads?  I’ll be experimenting with these ideas over the holidays, I have a ton of family get togethers coming up.  (yikes)

Helga

Bloomin' Onion Bread

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Loroco & Tomato Rustic Tart

As our Independence Day festivities get closer, I wanted to try out a recipe that used a local staple ingredient to make a fusion dish.  I knew I wanted that ingredient to be loroco. I thought up this recipe for a loroco and tomato rustic tart which I am glad to share with you, I do hope you give it a try!   We ate the whole thing in one sitting for dinner.

You just need to make a pie dough, or buy frozen puff pastry dough.  If you make your own dough, add ½ teaspoon of black pepper to the flour mixture before processing it. This is optional, to give the dough a little flavor. When your dough is ready fill it out with a mixture or locoro, onions, cream, tomato, parmesan and a good quality melting cheese.  In my case, I bought Quesillo from San Julian, which is creamy and melts deliciously.

Loroco, is a vine with edible flowers that grows in Guatemala, El Salvador and other Central American countries. It is an important and popular source of food in Guatemala and El Salvador. The plant’s buds and flowers are used for cooking in a variety of ways, including in pupusas from El Salvador.

Helga

Loroco & Tomato Rustic Tart

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