Pastel Azteca - Aztec Pie
6 corn tortillas
1/2 pint of sour cream
1 lb. of tomatoes
8 poblano chilies, or green peppers
1/2 lb. grated Monterrey Jack cheese
1/2 lb. grated mild cheddar cheese
2 cups diced, cooked chicken
1 small onion, chopped
Fry tortillas lightly in hot oil, but avoid hardening. Chop tomatoes and fry with chopped onions. Clean chilies and cut in 1/4-inch strips. In a greased baking dish, place alternate layers of tortillas, tomato mixture, chicken, cream, chili strips, and grated cheese and salt. Last layer should be tomato mixture, cream and cheese. Heat in 350 degree F. oven for approximately 20 minutes, or until the bottom tomato layer is cooked and the top is golden brown.
Salsa Verde - Green salsa sauce
20 small green tomatoes
4 serrano chilies
1 clove garlic
2 tbsp. chopped coriander
2 tbsp. chopped onion
1/3 cup sugar
salt to taste
Chop the chilies. Remove the husk from the tomatoes, cut them into pieces and blend with garlic, chilies, salt and water in a blender. Stir in the onion and coriander. Serve at room temperature.
A quick and easy favourite for late evening snacks.
Quesadillas can be made either with ready-made or purchased tortillas or ones made on the spot. With ready made tortillas, heat the tortillas on the griddle on one side only. Place the filling on half of the heated side and fold the other half over. Fry on both sides and serve hot. With tortillas made on the spot, the uncooked tortillas are filled and then fried.
Accompany quesadillas with crème fraiche, slices of avocado or guacamole, shredded lettuce and finely chopped onion, crumbled queso fresco (ricotta) or queso anejo (dry feta), and salsa to taste.
Pico de Gallo
2 cups fresh tomatoes, chopped
1/4 cup onion, finely chopped
4 - 6 jalapeno peppers, diced
salt, garlic powder (or chopped garlic clove), cilantro -- to taste
Mix all ingredients in a bowl and let sit in the refrigerator for an hour or more. Serve with molletes for a great breakfast.