Queso Blanco Dip

If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I've been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I'm not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine - Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it's not processed. 
I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don't like jalapenos you could just use cayenne pepper for a little heat. You could even replace the optional ingredients with a bit of chunky salsa (just strain of some of the liquids). And as noted below you can leave out all the chunky ingredients if you just want a simple and velvety smooth cheese sauce.
This dip is unbelievably good and it's surprisingly so simple to make. I'm pretty sure it would be hard to find someone who didn't love this dip at the next party you're hosting. Cheesy, carb heavy, Mexican food goodness. Enjoy! 

Queso Blanco Dip
Yields about 2 cups

Ingredients:
2 Tbsp butter
1/4 cup finely chopped onion*
1/4 tsp crushed garlic*
2 Tbsp all-purpose flour
1 1/4 - 1 1/2 cups whole milk (for thicker sauce use lesser portion)
8 oz. finely shredded Monterey Jack cheese

Optional ingredients:
1 Roma tomato, seeds removed then diced
2 Tbsp canned, diced green chilis
1 Tbsp chopped fresh cilantro

Directions:
Melt butter in a medium saucepan over medium-high heat. Add onion and saute until soft about 4 minutes, adding garlic during the last 30 seconds of sauteing. Whisk in flour, and cook stirring constantly, about 30 seconds.  Slowly pour milk into mixture, while whisking vigorously. Bring mixture just to a gentle bubble stirring constantly, then reduce heat to low. Allow to rest over low heat 2 minutes, stirring occasionally. Add in finely shredded Monterrey Jack cheese and cook over low heat, stirring constantly until cheese melts (it will take the cheese a minute to melt, at first it may look curdled but that just means the cheese hasn't fully melted yet so continue to cook until completely melted). Stir in optional ingredients. Serve warm with tortilla chips (or serve over tacos etc. Note that it will thicken as it rests so reheat to thin if desired).

*For a smooth cheese sauce without the chunky ingredients, omit the chopped onion and crushed garlic. Replace it with 1/2 tsp onion powder and a generous pinch of garlic powder. Since you won't need to saute simply melt the butter then add the flour, garlic powder and onion powder and continue as directed and omit the optional ingredients.

Apple Pie Dip

One pin down 1,000 to go. I love when I finally get around to trying that pin I've been wanting to make. I found this over at The Pea Kitchen a few months ago and have thought about making it many times since. I figured Thanksgiving season would be the perfect time. It's pie season! This dip is quick and easy and it tastes just like a delicious apple pie filling. So you get all the flavors of apple pie without the wait and without all that tedious prep work. I think this recipe has also inspired me to sprinkle my apple pie crust with cinnamon and sugar this year, yum!

There are many different ways you could serve this and I've listed in the recipe a few ideas. I left them out of the picture just so you could get a good glimpse of the actual apple pie dip, but If you were to serve it with the ice cream or whipped cream it would be even more like the real thing, and the caramel sauce would just take it over the top.

Also, the cinnamon sugar chips are such a simple and delicious Mexican dessert that can be used for other desserts or they are delicious all on their own. Many Mexican restaurants serve them drizzled with chocolate sauce, caramel sauce and sweetened whipped cream for a simple dessert that is sure to satisfy. Enjoy!

Apple Pie Dip

Yields about 3 servings

Ingredients:

3 cups peeled and diced Granny Smith apples (about 3 medium apples)*

2 tsp lemon juice

1/4 cup + 2 Tbsp packed light-brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

2 Tbsp butter, diced

1 1/2 tsp cornstarch

2 1/2 tbsp water

Fried cinnamon sugar flour tortilla chips for serving, recipe follows

Vanilla ice cream, sweetened whipped cream or caramel sauce, optional

Directions:

Heat diced apples, lemon juice, light-brown sugar, cinnamon and nutmeg in a medium saucepan over medium high heat. Bring mixture to a boil, stirring frequently, then reduce heat slightly and allow to cook until apples are tender. Then add butter and stir until melted. In a small bowl whisk together cornstarch and water until well combine, then while stirring, pour cornstarch mixture over apple mixture and stir until thickened (it should thickena quickly). Serve warm covered with optional sweetened whipped cream. ice cream or caramel sauce along with cinnamon sugar tortilla chips for dipping (alternately you can layer the chips followed by ice cream and finish with apple pie mixture rather than dipping).

*I'd recommend dicing them into very small pieces about 1/4 - 1/2-inch since this is for dipping, it will also help them soften faster.

Cinnamon Sugar Tortilla Chips

Ingredients:

6 flour tortillas, sliced into wedges using a pizza wheel (I did half flour half whole wheat)

1/4 cup granulated sugar

1 tsp ground cinnamon

Vegetable oil, for frying

Directions:

In a small bowl, whisk together sugar and cinnamon, set aside. Line a baking sheet or several plates with paper towels, set aside. 

Fill a large saucepan or cast iron skillet with about an inch of oil and heat over stove-top set at medium to medium-high heat until oil reaches 350 degrees on a deep-frying thermometer. Drop tortilla wedges, about 8 at a time (they should fit in a single layer) in hot oil and cook until bottoms are golden then using metal tongs, flip and cook opposite side and cook until golden. Transfer fried chips to paper towel lined baking sheet then immediately and generously sprinkle with cinnamon sugar mixture (or the sugar won't stick). Best served day prepared.

Recipe Source: apple pie dip adapted slightly from The Pea Kitchen

Homemade Tortillas - White and Whole Wheat Recipes

If you ask me, made from scratch Mexican food is just about as good as it gets. I've mentioned before that Mexican and Italian food are my two favorite kinds of food. One thing I love about each of them (other than the number one reason - the incredibly delicious flavors) is their use of so many fresh ingredients and how a lot of it is made from scratch. I've been to Mexico just a few times and one of my favorite things there was always the fresh tortillas. I loved stopping by the market to get a bag filled with a large stack of fresh flour tortillas from the bakery (I loved the fresh churros they have too, mmmm). I could probably eat that whole stack in one sitting.
These may seem like one of those things that's not worth the time and effort but I'm telling you, it is! I just don't like the flour tortillas from the store that are pre-made and loaded with preservatives, they just taste weird to me. Once you've had fresh tortillas, you know what I mean when I say homemade and store-bought aren't the same thing at all. There is the uncooked version you can get in the refrigerated section of the grocery store (which is what I use when I don't have time to make them from scratch) which are undoubtedly so much better than those you get on the shelf. Then several steps up from those are the homemade version.
These tortillas are a definite highlight of a Mexican meal. They are a simple, yet incredible upgrade. The tortilla is the first thing your going to bite into after all, so it better be good right? Enjoy!

Homemade Tortillas
Yields about 8 10-inch tortillas (you can get more then this just roll them 6 or 7-inches for taco size shells)

Ingredients:
3 cups all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1/3 cup shortening or lard (or a combo of both)
1 - 1 1/4 cups very warm water
You'll also need large Ziploc bag

Directions:
In a large mixing bowl, whisk together flour, salt and baking powder. Using your hands, rub the shortening into the flour mixture until evenly distributed (mixture should hold its shape when clamped between your hands). Pour in 1 cup water and use a wooden spoon to stir until mixture comes together, adding additional water as needed (I used 1 cup + 2 Tbsp water). Knead mixture by hand until smooth (I just did this in the bowl). Divide mixture into 8 equal portions and shape each portion into a ball. Cover dough balls with plastic wrap and let rest at least 30 minutes and up to 1 hour. 
Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a  1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across). 
Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or in refrigerator up to 1 week.

Homemade Wheat Tortillas
Yields about 10 10-inch tortillas

Ingredients:
3 cups whole wheat flour (or 2 cups wheat flour + 1 cup all-purpose)
1 1/2 tsp salt
1 tsp baking powder
3 Tbsp shortening
3 Tbsp canola, vegetable or olive oil
2 tsp sesame seeds, optional
1 1/4 - 1 1/2 cups very hot water
You'll also need a large Ziploc bag

Directions:
In a large mixing bowl whisk together flour, salt and baking powder. Using your hands, rub shortening into flour mixture until evenly distributed, about 1 minute. Add in canola oil and mix with your hands until evenly distributed. Mix in optional sesame seeds. Pour 1 1/4 cups hot water into mixture and mix with a wooden spoon until mixture starts to come together, adding additional water as needed, then knead by hand until smooth.
Divide dough into 10 equal portions and shape each portion into a ball. Cover with plastic wrap and let rest at least 30 minutes or up to 1 hour.

Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a  1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across). 
Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work then seal it shut when finished). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or refrigerated up to 1 week.


Recipe Source: white tortilla recipe adapted lightly from whatcookingamerica.net

Slow Cooker Chicken Tortilla Soup

If you've been following I'm sure you know by now that I love a good slow cooker meal. Who doesn't? Meals prepared in a slow cooker yield flavorful and tender results with such minimal effort. This soup is definitely proof of that.
If you don't have a slow cooker you could also make this on the stove top. I've also prepared it on the stove top before and added grilled chicken to it. If you choose to prepare it on the stove top add cooked chicken and allow the soup an hour to simmer over low heat so all the flavors have some time to develop and meld together. 
I love Mexican food. I could eat it everyday. It has such unique and exciting flavors. Addictive flavors if you ask me. I hope you enjoy another Slow Cooker Meal from Cooking Classy =).

Slow Cooker Chicken Tortilla Soup
Yields about 5 servings

Ingredients:

20 oz boneless skinless, chicken breasts halves
3 (14.5 oz) cans low-sodium chicken broth
1 (14.5 oz) can diced tomatoes with green chilies
3/4 cup diced yellow onion (about 1 small)
1 Tbsp chili powder
1 tsp paprika
1 tsp ground cumin
3/4 tsp garlic powder
1/2 tsp ground coriander
1 Tbsp fresh lime juice
3 Tbsp chopped fresh cilantro 

Serve with:
diced fresh tomatoes
shredded Monterrey Jack or Cheddar Cheese (Mexican blend works too)
tortilla strips or tortilla chips, see recipe below for homemade baked tortilla strips
fresh guacamole or diced avocados
sour cream
hot sauce (optional)

Directions:
In a slow cooker, whisk together chicken broth, canned tomatoes, diced yellow onion, chili powder, paprika, cumin, garlic powder, coriander then season with salt and pepper to taste. Add raw chicken breasts, cover with lid and cook on low heat 7 - 8 hours. 
Remove chicken and shred. Return shredded chicken to slow cooker along with lime juice and fresh chopped cilantro and gently stir (if you wanted another filler you can add in some frozen corn or rinsed black beans). Serve warm with diced tomatoes, shredded cheese, tortilla strips, guacamole, sour cream, optional hot sauce and additional cilantro if desired.

Baked Tortilla Strips

Ingredients:
6 corn tortillas
olive oil cooking spray (vegetable works too)
salt

Directions:
Preheat oven to 400 degrees. Coat both sides of tortillas evenly with cooking spray. Align coated tortillas in an even stack, then cut in half down the middle, then dice halves into about 1/4" strips. Arrange strips in a single layer (if they overlap a little that's find just make sure they aren't stacked on top of each other) on a Silpat lined baking sheet, season with salt to taste and bake in preheated oven 10-12 minutes until golden. Allow to cool and store in an airtight container.

Recipes Source: Cooking Classy

Chicken Posole

This is one of my all time favorite soup recipes! I got the recipe from my sister a few years ago. Thanks for the recipe sista =)! I changed it up quite a bit to add more flavor. Before it didn't have any spices or green onions, the chicken wasn't grilled and it wasn't served with avocados. Sometimes if I don't have fresh tomatoes I will also use canned but if you use canned I would say omit the sugar (I added sugar to tone down the acidity of the fresh tomatoes). This soup is hearty, healthy, loaded with fresh goodness and full of exciting flavors (and heat if you prefer). This soup isn't your traditional Posole. It's very similar to chicken tortilla soup but with added cabbage and hominy. If you like Mexican food you will love this soup!

Chicken Posole

Yields about 4 servings

Ingredients:

2 lbs boneless, skinless chicken breasts, grilled and shredded*

1.25 lb Roma tomatoes (about 5)

1/2 large yellow onion

2 green onions

3 cloves garlic

1-5 jalapenos, to taste**

1/3 cup cilantro 

6 cups chicken broth (you can add an additional 2 cups if desired)

1 Tbsp chili powder

1 1/2 tsp sugar

1 tsp cumin

Salt and freshly ground black pepper, to taste

1 (29 oz) can Mexican Style hominy (don't drain)

Serve with:

chopped cabbage (cut to about 1/2"- 1" pieces)

lime wedges

shredded Monterrey or Cheddar cheese

sour cream

chopped fresh cilantro, for garnish (optional)

diced avocados (don't ask me why but I totally forgot to add these when I took the pics)

tortilla chips

Directions:

Dice tomtatoes, yellow onion, green onions, garlic and jalepenos into chunks then toss into food processor along with 1/3 cup cilantro. Pulse until everything is chopped into very small pieces (you may need to do this in batches depending on how much your food processor can fit, alternately you can chop these all up by hand which is what I would do before I got a processor). Pour mixture into a large saucepan, add in chicken broth, chili powder, sugar, cumin, salt and pepper. Bring mixture just to a boil then reduce heat and simmer 30 minutes (or up to 1 hour). Add in hominy and grilled, shredded chicken and cook a few minutes until heated through. To serve: place a handful of chopped cabbage in serving bowl, squeeze juice of one lime wedge over cabbage, laddle soup over cabbage, top with grated cheese, diced avocados, sour cream, optional cilantro and serve warm with tortilla chips (I like to dip some chips and crush some into the soup).

*for the chicken I baste them lightly with extra virgin olive oil then season them lightly with taco seasoning (here is a good recipe, I omit the red pepper flakes and substitute cayenne pepper) before grilling. But do it however your prefer. 

**add these according to desired heat preference. To me these are the highlight of the soup and I love things HOT so I usually add about 5. If you don't like a lot of heat I'd recommend going with a lesser amount and maybe even removing the seeds from the jalapenos. So add with caution based on how much heat you like.


Recipe Source: Cooking Classy

Chicken Tacos (Cafe Rio Shredded Chicken Copycat Recipe)

I will admit it, I'm a Cafe Rio/Costa Vida addict.  It's rare that I go more than a week without eating at one of the two. All their entrees are so full of exciting flavors that they keep me coming back for more. Since I eat there so frequently I thought maybe it's time to create another copycat recipe. One of my favorite things to get there is the shredded chicken salad or shredded chicken tacos, so here is my version of that chicken. 
This chicken is SO easy to make! If you haven't noticed, I love my slow cooker. You simply toss in a few ingredients along with some spices, and then allow it to cook low and slow all day while the flavors meld together and wallah! It almost seems to good to be true doesn't it? It does all the hard work. 
This Shredded Chicken recipe is not only to be used as a taco filling but also for burritos, enchiladas, salads, quesadillas, taquitos, etc. So, if you don't use it all the first night you make it you can use the left over chicken to make a different entree the next night, bonus! I hope you love this amazing shredded chicken that is so incredibly tender and filled with the prefect blend of flavors and spices. May it be your go to chicken filling for many of your favorite Mexican dishes! Enjoy!

Shredded Chicken for Tacos


Ingredients:
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:
Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Note: for taco filling ideas and how to cook corn tortilla shells see this post here.


Recipe Source: Cooking Classy

Authentic Mexican Rice

In my opinion there are two Mexican sides that are a must with nearly every Mexican entree, beans and Mexican rice. This recipe is my go to Mexican Rice recipe that I've been making for years. I make it at least once a week, some weeks as many as three times a week. It only takes a few minutes to prepare and it tastes just as good as any authentic Mexican restaurants Mexican rice. I have tried several different recipes for Mexican rice and this one is definitely my favorite. I've tried using tomato sauce and fresh tomatoes but I think the key to great authentic Mexican rice is the Caldo de Tomate. You can find it in the Latin section of the grocery store. My sister gave me the recipe and I added my own additions to it, you will see them where I listed optional ingredients. This rice can be made with or without those but I love the extra boost of flavor they give the rice. Also, I used to always use vegetable oil but I've tried to be a bit healthier =) so I've switched over to olive oil so just use which ever you prefer. I hope you love this rice and that it becomes a staple in your home as well. Enjoy!

Authentic Mexican Rice
Yields about 4 servings


Ingredients:
1 Tbsp extra virgin olive oil or vegetable oil
1 cup uncooked long grain white rice
2 cups warm water
1 1/2 tsp Caldo de Tomate (I use Knorr brand)


Optional ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder


Directions:
In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside. Drizzle oil into a non-stick saucepan and heat over medium high heat.  Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. Add water mixture to rice then stir and cover pan with lid.  Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed (you'll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.


Note: I also love this rice served with a drizzle of sour cream, a few dashes of Mexican hot sauce (such as Tapatio) and some fresh guacamole. Just a few more flavor boosters I sometimes add that are optional.


Recipe Source: Cooking Classy

Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

If you haven't noticed yet Mexican food is my favorite.  Good Mexican food just bursts with exciting flavors that all blend so perfectly well together.  Nothing is bland, and it always keeps you craving it and coming back for more.  
My latest food craze is blackened salmon.  I've been getting it at one of my favorite local Restaurants almost weekly.  When I have a new food favorite I love to come up with my own version of it at home.  These tacos are bursting with enticing flavors that will likely have you making this dish many times around.  Soft tortillas are generously filled with tender, perfectly spiced salmon, then covered with a flavorful corn salsa, then it gets a delightful crunch from Romaine lettuce and another layer of flavor from a sprinkling of cheese and last but not least one of the best parts: it's drizzled with zesty cilantro lime ranch for one intensely incredible Blackened Salmon Taco!  Yum yum YUM! 

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Blackened Salmon Tacos
Yields 4-6 tacos


Ingredients:
2 (6 0z) salmon fillets
3 Tbsp olive oil, divided


2 Tbsp all-purpose flour
2 1/2 tsp chili powder
1 tsp paprika
1 tsp packed brown sugar
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper


For Serving:
Flour or corn tortillas, warmed (for corn I'd recommend the fry cooking method I use here)
Chopped Romaine lettuce 
Cotija or Parmesan Cheese, grated/crumbled
Corn Salsa, recipe follows
Cilantro Lime Ranch, recipe can be found here

Directions:
In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.  Heat 2 Tbsp olive oil in a non-stick skillet over medium heat.  Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side.  Place coated salmon in preheated skillet and cook 3-4 minutes per  side until outside is lightly blackened and center of fillet is cooked through and opaque.  Flake salmon using a fork.  Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch.  Serve immediately.


Corn Salsa


Ingredients:
2/3 cup frozen corn, warmed
1 medium Roma tomato, diced
1 small Avocado, diced
2 Tbsp finely chopped yellow onion
2 tsp lime juice
1 dash garlic powder
Salt and Pepper to taste


Directions:
Combine all ingredients in a mixing bowl.