Avocado Cheese Ball

by nibblesandfeasts on May 16, 2012

P1170173Avocado is definitely a party food.  Take a single avocado, a pairing knife and some tortillas and you’ve got yourself a happy bunch.  Now dress it up with a few ingredients such as cream cheese, green chiles and Mexican style chile powder, shape it into a ball and you’ve got yourself a par-tay!  This avocado-cheese ball will attract more guests to your shin-dig than any old disco ball.    It has even made its way to a picnic at the beach with my family and disappeared before sand made its way into places sand doesn’t belong!

I absolutely love coming up with new ways to include fresh avocados in my recipes.   Avocados from Mexico are the freshest avocados available because  it takes only 4 to 5 days to transport them from the orchards to the market place.  They are also available year-round, with their peak of the season being from September though May – truly making them a winter fruit!

PhotobucketThat’s why, I am extremely excited to invite you, yes you! to submit your original avocado recipe to Avocados from Mexico “Aguacate Lindo y Querido Recipe Contest!”  So get your thinking cap on, cut open some aguacates and lets get cooking’ because you have the opportunity to win $500 and a trip to Houston in September.  What’s in Houston, you ask? Well, how about some private cooking classes with Mexico’s renowned Celebrity Chef Aquiles Chavez at his spankin’ new (and critically acclaimed) restaurant  The Fisheria. Aquiles is also the host of Aquilisimo and El Toque de Aquiles, two of the most watched cooking shows in Mexico.  Deadline to enter is May 25!

Don’t know about you but I’m gettng this party started!

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Avocado Cheese Ball

Ingredients

  • 2 large avocados
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sharp cheddar cheese, grated
  • 1 small onion minced
  • 1/2 cup pecans + 1/3 cup, finely chopped
  • 1 teaspoon garlic powder
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 tablespoon dried parsley
  • 1 tablespoon Mexican style chile powder
  • Assorted crackers, crostinis and tortilla chips

Instructions

  1. In a large bowl, mash cream cheese and cheddar cheese.
  2. Stir in avocado, chopped onion, 1/3 cup pecans, garlic powder and green chiles.
  3. Form into a ball with hands.
  4. In a separate plate, mix chile powder and 1/2 cup pecans.
  5. Roll cheese ball in mixture and serve with assorted crackers, tortilla chips and crostinis.
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This is part of a sponsored campaign with Latina Mom Bloggers and Avocados From Mexico. However, all opinions expressed are my own.

Otra vez…en español!

{ 12 comments }

Baked Oaxaca Cheese in Green Salsa and a Mexican Cheese Guide

by nibblesandfeasts on May 14, 2012

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I’ve been there. Standing in front of a beautiful cheese display, not knowing what to select.  Do you eat the rind? The stinkier the better? Why is this one green? And why is it so expensive?  Dutch?  French?   I still have moments like those every now and then when I’m feeling adventurous, I go out on a limb: depending on my mood, I choose a cheese and make the best out of my selection.

One subject I am all too familiar with is Mexican Cheese.  I’ve taste tested, developed recipes and cooked with it for years.

That’s why I am absolutely thrilled to be collaborating with the California Milk Advisory Board  as  a Latina Dairy Diva and share my easy to follow Mexican Cheese Guide.   Plus, I will be sharing some of my favorite Mexican Cheese recipes with you!

Mexican Cheese can be complicated but once you familiarize yourself with some of the popular varieties: Queso Fresco, Queso Cotija, Queso Oaxaca, Queso Panela, and Requeson, it’s a walk in the park.  You’ll be able to differentiate and include Mexican cheeses with popular dishes you cook every day.

Mexican Cheese Guide:

Queso Fresco (keh-so fres-ko)

Fresh cheese:  considered a farmer’s cheese. It is slightly salty and creamy in taste, wet but crumbles easy.  When heated, it softens but does not melt.  Can be crumbled over beans, used as garnish for salads, tostadas, enchiladas and sopes.

Queso Panela (keh-so pan-il-ah)

Also known as queso de canasta (basket cheese).  It is also belongs in the fresh cheese category. Queso panela is slightly salty and does not crumble and does not melt, only softens.  It’s great on healthy omelets, as is as an appetizer or cut in strips on salads.

Queso Cotija (keh-so ko-tee-hah)

Similar to Parmesean, this cheese is dry and firm.  It is very salty and crumbles easy.  Great on pastas, salads, soups and roasted veggies.   I love sprinkling it on freshly baked beans.

Queso Oaxaca (keh-so wuah-hah-kah)

A semi-soft, string cheese.  Also known as quesillo, it is a very popular cheese for quesadilla-making.  Sold in the shape of a large knot or ball it is generally used for melting in foods such as pizzas and chiles rellenos.

Requeson (reh-key-sown)

Very similar to ricotta cheese, this cheese is mildly sweet in flavor, with soft curds.  Ideal for stuffing in pasta shells, in lasagna and cannoli, adding it to your favorite cheesecake and great with dips.

Following is one of my favorite uses of Queso Oaxaca as a simple, quick appetizer ready in under 20 minutes.  Serve it at your next gathering and experience the flavor of one of the most popular Mexican cheeses out there.

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Baked Oaxaca Cheese in Green Salsa | Queso Oaxaqueño Asado en Salsa Verde

Yield: 4-6 Servings

Ingredients

    Ingredients for Green Salsa
  • 1 medium white onion, chopped
  • 1 lb. green tomatillos, husked
  • 2 cups chicken broth
  • ½ bunch fresh cilantro, chopped
  • 1 serrano chili, with seeds, chopped
  • 1 poblano chili, roasted, peeled and seeded
  • ¼ teaspoon sugar
  • ½ tsp dried Mexican oregano, crumbled
  • salt to taste
    • Ingredients for Cheese Appetizer
  • 1 (12oz) Oaxaca Cheese at room temperature
  • 8 corn tortillas

Instructions

    Instructions for Green Salsa
  1. In a deep pot with water, cook tomatillos until tender, 5-6 minutes. Drain and place in blender. Add ½ cup of chicken broth, onion, both chilies, cilantro, oregano, salt and sugar. Blend until nearly smooth.
    2. Intructions for Cheese Appetizer
  2. Preheat oven to 350 degrees.
  3. Spread about 1 cup sauce on the bottom of a deep ovenproof baking dish. Place cheese on the sauce in the center of the dish. Pour 3/4 cup of sauce over cheese and immediately place dish in the oven until the cheese is warm and soft but still holds its shape. About 10-12 minutes.
  4. Remove from oven and immediately serve with warm tortillas.
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This is a sponsored post as part of a a campaign with the California Milk Advisory Board. All opinions and recipe are my own.

Otra vez…en español!

{ 6 comments }

Yucatan Lime Soup | Sopa de Lima and IMUSA Caldero {Giveaway}

by nibblesandfeasts on May 9, 2012

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I AM A SOUP GIRL … there, I said it.

I’ll take a soup over pizza, over ice cream … very close to choosing it over chocolate, but I have to draw the line somewhere. I will eat a steamy, burn-my-tongue brothy soup in 100+ degree weather.

Yucatan lime soup was the soup that made me a soup girl.  Not only is it tangy and full of flavors but it comes from a pretty amazing place.

Yucatecan cuisine has tons of European flair.  The strong European influence comes from back in the day when the peninsula was considered to be very isolated from the rest of Mexico.  It was extremely difficult to travel to that area because of its mountainous terrain and poor roads.  Relying on influence deriving from New Orleans, France and Cuban port contacts, their unique and exquisite mix of Mexican, European and Caribbean cuisine came to be.

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I found the perfect opportunity to make this tasty soup with IMUSA’s porcelain exterior caldero. It is ideal for making soups and stews because of its tempered glass lid.  The beautiful design adds a pop of color to my kitchen and it is  very easy to clean.  Now you can have your own!  All you have to do is follow the entry instructions below.  Good luck!

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Enter to win an IMUSA Porcelain Exterior Caldero with Tempered Glass Lid

  • Comment below by telling me what you will be making with your IMUSA caldero if you win.
    Each action below also counts as one entry:

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  • Like Nibbles and Feasts on Facebook
  • Follow Nibbles and Feasts on Twitter
  • Like IMUSA USA on Facebook
  • Tweet:  I just entered to win an @IMUSAUSA caldero via @NibblesNFeasts http://bit.ly/JgneHt

You can have up to 5 total entries each; however, please note that you have to comment back and let me know which of the actions you took, so that I can keep track of them.

Open to U.S. Residents only.  No PO Boxes, please. Must be 18 years or older to enter.   Contest ends May 19, 2012 at 11:59 PM, PST and one (1) winner will be randomly chosen from all entries through random.org.

Print
Yucatan Lime Soup | Sopa de Lima

Yield: Serves 4

Yucatan Lime Soup | Sopa de Lima

Ingredients

  • 3 (6-inch) corn tortillas, cut into strips and fried
  • 1 tablespoon canola oil
  • 2 skinless chicken breast halves, boneless
  • 2 (14.5 ounce) cans fat-free reduced-sodium chicken broth
  • 3 garlic cloves, finely diced
  • 2 parsley sprigs
  • 1 medium yellow onion, chopped
  • 2 medium Roma tomatoes, chopped
  • 1 jalapeño chile, seeded, veins removed and chopped
  • 1 teaspoon dried Mexican oregano, crumbled
  • 1 teaspoon salt
  • 1/3 cup fresh lime juice
  • 1/4 cup fresh cilantro, chopped and lightly packed
  • 1 large avocado, peeled and chopped in cubes

Instructions

  1. Place chicken breasts, broth, garlic and parsley in a medium saucepan. Bring to a boil; then reduce the heat and simmer until the chicken is cooked thoroughly, about 20 minutes.
  2. Cool the cooked chicken in the broth and shred coarsely. Reserve on plate.
  3. Strain chicken broth through a strainer into a large bowl and reserve.
  4. In a large pot, heat oil and cook onion until softened, about 3 minutes. Add tomatoes, jalapeño and oregano. Cook and stir until mixture is nearly dry, about 5 minutes.
  5. Add reserved chicken broth, chicken, salt, lime juice and cilantro. Bring to boil then reduce heat to simmer for 5 minutes.
  6. To serve, divide soup among 4 soup bowls. Ladle soup and garnish with tortilla strips, and avocado cubes. Serve hot.
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This is not a sponsored post.  I received an IMUSA Caldero to facilitate this review. All opinions are my own.

Un poquito mas… (More!)

{ 83 comments }

Green Chilaquiles | Chilaquiles Verdes

by nibblesandfeasts on May 7, 2012

GreenChilaquiles

Green Chilaquiles are my go-to breakfast, lunch or dinner.  You can add just about anything to make them different and delicious:  shrimp, veggies, turkey and dare I say, tofu?!  Get the basic recipe I use at my monthly SpanglishBaby.Com guest post, under The Culture of Food section.  Buen provecho!

Otra vez…en español!

{ 2 comments }

Wordless Wednesday | Miercoles Mudo: Redondo Beach Pier

May 2, 2012
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White Wine Pasta | Pasta con Vino Blanco

April 30, 2012

April is over and I instantly went into full summer mode.  I went for a walk, hummed a bit, bought new sandals, cleared out my closet and prepared my version of a very special summer lunch. I was tired of the same old pasta and I wanted something packed with healthy stuff, satisfying, fun and [...]

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Cilantro Arroz con Pollo in Citrus Marinade

April 20, 2012

Being a fan of arroz con pollo, I’ve tried many variations.  Every Latin American country prepares it their own special way and I love them all.  After falling in love with a cilantro rice I recently tried at a Peruvian restaurant, I had to incorporate it into this dish. So when I was asked to [...]

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Horchata Cupcakes

April 18, 2012

Just about every food I eat or beverage I drink I break my noggin’ trying to figure out how to convert it into a cupcake.  This time, it was agua de horchata’s turn.  But how? I have a favorite chai tea latte cupcake recipe that calls for a box white cake and instant chai latte [...]

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Tortilla Española

April 8, 2012

“No hay mal que por bien no venga”, or “when life gives you lemons, make lemonade”.  Well, in this case eggs. I had been struggling this week to come up with breakfast/brunch dish idea to celebrate Easter with my family.  On my way back home from my weekly grocery trip, I carried way too many [...]

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Traditional Pastel de 3 Leches

April 5, 2012

Here’s a little something sweet for you.  My all time favorite dessert.  Tres leches cake!  Find the recipe at SpanglishBaby.com under the Culture of Food section. Enjoy!

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