I was so busy at work that I didn’t even realize that I had to plan for dinner until about an hour before it was time to leave. I sent Andy an email with three options with quesadillas and the sides as one of the options (duh).
I have never cooked tomatillos and, honestly, I didn’t even realize that salsa verde (green salsa) was made with tomatillos. I just always assumed that it was made with green tomatoes. Boy, was I wrong! I recently started watching Rick Bayless’ “One Plate at a Time” and really like how simple and easy his cooking appears to be. So, when I was looking for a recipe for salsa verde, I went straight to the source.
In the end, I actually used two recipes (sorry Rick). The recipe below is for what I did, but I will also include the links to the two recipes I referenced.
Since I was going to attempt to make an authentic Mexican meal, I decided to make the quesadillas with Chihuahua cheese. Once again, this was a first for me. I actually emailed a couple of Mexican ladies (that I see everyday on the train) to ask for their opinion and advice.
Whenever we make guacamole, we have chips. Not store bought chips. Semi-Home made chips. It’s so incredibly easy, you don’t even know. They’re (nearly) fat free, crunchy, fresh, salty, and delicious. The recipe (if you can call that) is below.
Tomatillo Salsa Verde
Ingredients:
4 small/medium Tomatillos
1/2 of a small red onion
1 canned chipotle chiles in adobo, removed from the canning sauce, seeded and finely chopped
juice from 1/2 a (small) lime
some cilantro (to taste)
Salt to taste
Directions
Cut the tomatillos in 1/2 and and set, face down, on a non-stick skillet over medium heat. When they are browned, 3-4 minutes, flip and brown the other side. While the tomatillos are cooking, chop the onion and the chile. When the tomatillos are done, cut them in smaller pieces and combine the chiles, onion, and tomatillos in a food processor. Pulse until all the ingredients are finely chopped and mixed. Season with salt and cool in the fridge.
Rick Bayless’ Recipe
Simply Recipes’ Recipe
“Home-Made” Corn Chips
Ingredients:
Corn Tortillas (1 small tortilla makes 4 large chips)
Olive Oil Spray
Coarse Salt
Directions
Preheat the oven to 450. While the oven is preheating, cut the tortillas into 4ths (for small tortillas). Spread the chips on a cookie sheet or baking pan. Spray the chips with olive oil spray and then sprinkle with lots of salt. Bake the chips for 10 minutes or so. Check the chips every few minutes because they can burn fairly quickly. That’s it! Simple, quick, and super tasty.
