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Shrimp and Veggie Quesadillas Make these cheesy quesadillas for a seafood-loving crew. With ancho chile powder, salsa verde, and a hint of citrus, there's so much flavor inside.
3 / 4 lb medium shrimp, shelled and deveined; 1 / 2 lb fresh Mexican chorizo, casing removed and meat crumbled; 3 / 4 cup minced red onion; 1 garlic clove, minced; 2 tbsp fresh lime juice; salt ...
8 oz Mexican chorizo, loose. 1/2 cup refried black beans. 1/2 cup queso sauce. 1/2 cup shredded Mexican blend cheese. 1/3 cup pico de gallo. 1/2 cup tortilla strips (or crushed tortilla chips) 1/2 ...
Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. [16] [17] Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Victory Club when Mamie Finan and a group of U.S. military officers' wives, whose husbands were stationed at the nearby U.S. Army base Fort Duncan, traveled across the border to eat at ...
Queso flameado (lit. ' flamed cheese '), also known as queso fundido or choriqueso, [1] is a dish of hot melted cheese and spicy chorizo that is often served flambé.Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. [1]
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Ground beef or chicken can be added to the filling. The stack is often topped (montada) with a fried egg. Shredded lettuce and black olive slices may be added as a garnish. [23] Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, filled with poached chicken breasts and topped with queso fresco. [24]
Cook the pasta in salted, boiling water until desired doneness. Meanwhile, heat the oil in a medium-sized pan over medium-high heat. Add the chorizo slices to the pan and cook them until they are crispy but still juicy, about 4 minutes — move the chorizo to a bowl double-lined with paper towels.