Colombian Empanadas

Posted on April 8, 2015 by daniela83193

Columbian Empanadas by Katherine Vasquez
Videography and Production by Daniela Lopez

Katherine Vasquez gets in touch with her Colombian roots by cooking up some Colombian Empanadas. These empanadas aren’t the traditionally filled with fruit, but rather they with meat, potato and vegetable fillings. Below are listed the ingredients along with the directions on how to make some of your own. Being a recent graduate, Vasquez now has the time and resources to cook some of her childhood memory dishes.

Ingredients:

  • Vegetable oil for frying
  • Lime and ají for serving
  • Dough or Masa
  • 1 ½ cups precooked yellow cornmeal (masarepa)
  • 2 cups water
  • 1 tablespoon vegetable oil
  • ½ tablespoon sazon Goya with azafran
  • ½ teaspoon Salt

Filling:

  • 2 cups peeled and diced white potatoes
  • 1 chicken or vegetable bouillon tablet
  • 1 tablespoon olive oil
  • ¼ cup chopped white onions
  • 1 cup chopped tomato
  • ½ teaspoon salt
  • ¼ cup chopped green onions
  • 1 chopped garlic clove
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped red bell pepper
  • ¼ teaspoon black pepper
  • ½ pound ground pork and beef

Directions
To prepare the dough:Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 360° F.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.

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5th Annual Magazine Launch Party

Posted on November 21, 2014 by Alexander Eakins

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Chicago-style pizza, Oreo cheesecake cookies, pasta e fagioli and mature graphic design—the 5th annual Taste of StMU launch party provided plenty in which to indulge.

Over the course of the fall semester, students in Brother Dennis Bautista’s graphic design class donned the hat of Editor-in-Chief and scrambled to design, produce and publish their own cooking magazines for the Friday, Nov. 21 launch party in UC A.

Professional volunteer judges selected Mariajose Romero (see magazine) as the winner of the “Professionals’ Choice” award. Their respective “chefs” also received aprons imprinted with the Taste of StMU logo. The some 50 alumni, faculty, staff and Marianists who attended this unique event voted Kyra Littlejohn (see magazine) as the winner of the “People’s Choice” awards.

The magazine launch party gave graphic design students the opportunity to showcase what they have learned throughout the semester by editing and creating their own 20-page edition of Taste of StMU magazine, complete with ads, photographs and stories. The chefs featured in their magazines provided the food for attendees of the event to share.

On the menu were gateway tofu, chicago-style pizza, pasta e fagioli, Tex-Mex breakfast pizza, stir-fried chicken, margherita pizza, lemon pepper salmon, sopa de lima con pollo y elote, ombré swirl cake, crepes, Oreo cheesecake cookies and chocolate marble cake. See Flickr photo album.

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Strawberry Crepes

Posted on November 17, 2014 by agonzalez102

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Strawberry Crepes
Story and Photos by Alexandro Gonzalez

With such a fast-paced environment around us, it seems almost impossible to slow down and enjoy life the old way.

Sophomore marketing major Sarah Nasr of Denton, Texas, knows the importance of taking a well-deserved break.

Nasr enjoys cooking, baking, and anything involving the culinary arts.

Nasr has been involved in crepe making for five years now.

She’s somewhat of a self proclaimed expert.
“Whenever I have time to make crepes, I make them, whenever I don’t have time, then I still make crepes.

This system works for me,” she says.

Nasr has always been fond of a good recipe, which she knows to be true of St. Mary’s and their ‘recipe‘ for success.

The learning environment and Marianist community is what drove her to pick this university.
“This was the right fit for me, I knew adapting would take no time,” she says.

Nasr’s traveling experiences throughout Europe have been important in exposing her to different cultures and foods.

She loves trying new things, but her all time favorite is homemade Italian pizza.

“It tastes like nothing from the U.S. there’s something about it that makes it special,” she says.

Since her time Italy, Nasr has picked up a lot of Italian dishes, which she says are her favorite to make, everything from pastas to cannolis.

While in France, she noticed how popular and delicious the crepe and developed an obsession to recreate that dish, while adding her own magic touch.

“This dish is so special to me because it brings back so many memories I experienced with the people I love,” she says.

“This dish can be eaten at any time of the day,” Nasr concludes.

Crepes Ingredients

  • 1 c all-purpose flour (about 4 1/2 ounces)
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 c milk
  • 1/2 c water
  • 2 tsp butter melted
  • 2 large eggs
  • whip cream (as much as desired)
  • strawberries (as much as desired)

Directions
Put together flour, sugar, and salt in a bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Heat a pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set. Add strawberries inside the crepe and finish off with whip cream. Makes 8 servings.

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Rosemary Chicken and Lemon Dressing

Posted on November 10, 2014 by abenavides17

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Rosemary Chicken and Lemon Dressing by Daniel Lambert
Story and photos by Adriana Benavides

Living more than 1,300 miles away from home, this west coast native uses his mother’s recipes to remind him of home. For Daniel Lambert, St. Mary’s University junior criminology major, cooking is a way to make the distance not so daunting.

“I like anything that tastes good. I selected this recipe because it is something I like to eat and is healthy,” Lambert says. “My mom would make it for me when I was home so it reminds me of California.”

The junior was born in Hollywood, California. Lambert joined the Army ROTC program during his sophomore year and so far, his experience in Texas has been pleasant.

“I like St. Mary’s because it is such a small and friendly community. You can build a better relationship and interact better with a professor as opposed to a professor that teaches at a state school,” Lambert says.

Although, living on campus and being far from home has made it difficult for this chef to practice his cooking skills, the ROTC cadet takes any opportunity he can get to use his cooking skills.

“It’s difficult since there are no stoves in my dorm, but I like to make anything from an avocado dip to cheese grits. Cooking is a way to remind me of home and de-stress,” Lambert says.

Some advice the St. Mary’s student offers for his delicious rosemary chicken and lemon dressing salad is to have plenty of everything in case you want to make more.

“Cooking draws people together, so be sure to have plenty for unexpected guest,” he says.

Ingredients for Rosemary chicken:

  • 6 chicken breasts
  • 4 teaspoons of olive oil
  • 3 1/2 tablespoons of garlic powder
  • 4 lemons
  • 2 Rosemary
  • 1 teaspoon pepper
  • 1/2 teaspoon of salt

Ingredients for Lemon Dressing Salad:

  • 4 lemons
  • 3 tablespoons of olive oil
  • 1 garlic clove
  • 1/2 teaspoon of salt
  • 1 teaspoon pepper
  • 3 tomatoes
  • 1 bag of mixed greens (your choice)
  • 2 cucumbers

Directions:

Note: The chicken will need to be marinated a day prior to the actual cooking process in order to get the best results.

First, combine the 4 teaspoons of olive oil, 3 1/2 tablespoons of garlic powder, 4 lemons, 2 chopped up sticks of rosemary, 1 teaspoon pepper, 1/2 teaspoon of salt and 6 chicken breasts into a zip lock bag. Seal the bag and shake up the contents to mix well. Place in the fridge overnight. Next, turn on the stovetop to a medium heat setting. Then, remove the chicken from the zip lock bag and place it on a pan or skillet on the heat.While you are cooking the chicken, start preparing the salad with the greens you have from your Mixed Greens bag. According to your preferences, add any extra salad items for additional taste. Add the lemons, the olive oil, garlic clove, salt and pepper into a bowl and use for the salad. Use a garlic press to squeeze the garlic.

Makes 6 servings.

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Thirst Quenching Watermelon Cake

Posted on October 30, 2014 by jessicavalles

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Thirst Quenching Watermelon Cake by Beatriz Quesada
Story and photos by Jessica Valles

“I’m trying to stretch summer out as much as possible,” says St. Mary’s University alumna, Beatriz Quesada, about the recipe she chose. Quesada graduated May 2013 with a bachelor’s degree in exercise and sports science.

“I’ve always enjoyed the small community feeling and the Marianist values here at St. Mary’s,” says Quesada as she takes a watermelon half her size out of the refrigerator at the apartment she shares with her two younger brothers.

“But I also have always loved big cities!” says Quesada, who just moved back to San Antonio from New York City where she was attending the physical therapy program at New York University.

“New York was a little too much for me, but I think I’ll like Miami better.” She plans on getting her doctorate in physical therapy at Miami University.

Before New York, Quesada participated in a study abroad program in London and before that she studied at St. Mary’s sister school, Chaminade University in Honolulu in Hawaii.

“London was great, I ate a lot of tuna sandwiches!” jokes Quesada as she talks about how expensive it was to live in the city. However, she did not mind because tuna happens to be one of her favorite foods.

Quesada, who originally is from, Mexico City, enjoys spicy food. Though the recipe she shares is anything but spicy.

(Although, like all the cities Quesada has called home, this recipe is big and surprising.)

With an eventful weekend ahead of her and the summer soon ending, Quesada decided to enjoy one last summer favorite–watermelon.

“We’re celebrating my friend’s birthday this weekend, so I want to make her a special cake.”

Says Quesada as she starts nonchalantly carving a Three Tier Thirst Quenching Cake out of the melon like the recipe describes.

Ingredients

  • One large watermelon
  • An 8oz container of whipped cream
  • One 14oz bag of Bakers shredded coconut
  • One kiwi
  • A few black berries and raspberries

Directions

Make sure all the ingredients are cool so they are easier to work with, especially the watermelon, so everything sticks together nicely without being runny. Slice the top and bottom of the watermelon so that it has two flat sides, making one of the slices larger than the other. Start carving the remaining skin off of the melon slowly to leave as much melon intact as possible. Shape out a second tier by cutting from the topsides of the melon. Using the larger slice and cutting from the ends of the melon, cut out a third tier by inserting a glass into the left over melon. Carefully pull the cylinder out and place it on top of the second tier with toothpicks to make sure it stays in place. Pat dry the cake shaped melon with paper towels and cover it with whipped cream. Brown the coconut in the oven for fifteen minutes and coat the whipped cream with it. Decorate the sides and top of the cake with slices of kiwi and berries. Makes fifteen slices.

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Meat and Cheese Lasagna

Posted on October 20, 2014 by bpardo1

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Meat and Cheese Lasagna by Anhalie Farias
Story and Photos by Bianca Pardo

Anhalie Farias cooks with heart.

Farias, a junior and music education major at St. Mary’s University, has many ambitions.

She plays the violin and enjoys listening to music from her favorite composers-Arcangelo Corelli and Antonio Vivaldi.

Farias is a recent transfer student from Texas A&M University-Kingsville.

She enjoys attending St. Mary’s because she gets to spend time with her sister, Nathalie.

Farias also likes the atmosphere at St. Mary’s.

“Classes are smaller than other public schools, campus is quite, calm and relaxing,” she says.

Besides being a music education major, Farias plans to double major in Spanish with a minor in Portuguese.

One of her goals is to attend culinary school after college.

Farias hopes to open a restaurant in her hometown in Pharr, Texas.

If she could pick one meat when cooking, it would be chicken, she says.

“The perfect plate for me would be roasted lemon pepper chicken, with mashed potatoes, and poblano sauce spaghetti, she says.

She likes cooking Mexican and Chinese food and also enjoys baking. Her favorite pastry is a strawberry-filled roll with cream cheese frosting.

Farias enjoys cooking because it reminds her of being home and likes to cook for others after they have had a busy day.

It gives them time to rest.

Farias chose to make meat and cheese lasagna for her dish.

She says making lasagna reminds her of helping her mother prepare the dish for the family.

She takes pride and joy when making this dish for her sister and others.

She believes that the dish brings comfort to those who are far away from home and are not able to enjoy home made food.

She advises people that when making meat and cheese lasagna, not to over boil the pasta because it can break when spreading it in the pan or overcook once it is in the oven.

Meat and Cheese Lasagna ingredients

  • 9 oz. Box of lasagna pasta
  • 24 oz. can of Prego meat flavor spaghetti sauce
  • 1 lb. of ground beef
  • salt (as needed)
  • pepper (as needed)
  • half of an onion
  • 2 garlic cloves
  • 1 lb of mozzarella and Monterey cheese
  • 1 tsp of butter


Directions

Boil Pasta in a large boiling pan on a medium heat for about 10-12 minutes until the pasta is nearly completely cooked. Once it is done, drain water from it and set it aside.

In a medium saucepan, cook the ground beef and season it with salt and pepper as desired. While it is being cooked, add the two garlic cloves and half an onion.

In another medium saucepan lightly heat the sauce.

Preheat oven at 350 degrees Fahrenheit. Once the sauce is heated and meat is cooked in a 13X9 baking pan, spread butter in the bottom of the pan so the pasta will not stick. After the butter has been spread, place the pasta next to each other in the pan. On top of the pasta, spread enough sauce, on top of the sauce add a layer of Monterey and mozzarella cheese then, on the top of the cheese, add the meat. Repeat the step until reaching the top of the pan, finishing it with as much cheese as desired.

Bake the lasagna for about 10 to15 minutes until the pasta has finished cooking and the cheese has been melted. Turn off the oven and let it settle for about five minutes. Remove from the oven and cut in 12 squares and serve. This makes 12 servings.

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Vanilla Cake Pops

Posted on October 10, 2014 by mkafie

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Vanilla Cake Pops by Cindy Kafie
Story and Photos by Michelle Kafie

Cindy Kafie, a junior Marketing major at St. Mary’s University, hopes one day to attend culinary school and eventually own a cupcake shop in Honduras, her native country. She has a passion for baking; her mother and grandmother have taught her their secrets and techniques. The kitchen was her playground growing up and it shows in every dish she prepares.

Kafie came to St. Mary’s because she liked the mission and fell in love with the community. She loves to eat seafood, and her favorite is fried calamari. She also enjoys Asian food and, in particular, Thai dishes. She loves cooking and baking. Her favorite dishes to prepare are shrimp fettuccine alfredo and rice casseroles. She loves preparing red velvet cookies, any kind of cupcake, and apple cobbler.

One recipe she likes to make is cake pops because she loves the flavor and knows that everyone enjoys eating them. They are fun to make, even though they take a long time. When making these, she advises going through the steps carefully because the cake pops can easily fall off the stick.

Another tip is to avoid coating the cake pops immediately after removing them from the refrigerator to prevent them from cracking. “Cake pops aren’t the easiest dessert to prepare, but once you take the first bite, it will all be worth it,” Kafie says.

Ingredients
• ½ c. water
• 1 1/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 stick unsalted butter
• 1 c. sugar
• 2 large eggs
• 1/2 c. milk
• 1 tsp. vanilla extract
• 2 bags of chocolate coating melts

Directions

Preheat oven to 375F. Grease and line an 8-inch square cake pan. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture. Add the milk and vanilla extract. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Bake cake for 18 to 20 minutes. Let cake cool in pan for 15 minutes. Break the cooled cake into a few big trunks by hand until it turns into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes dough. Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes. Melt chocolate melts in the oven. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for an hour. Remove cake pops from the refrigerator. Melt chocolate melts again in the stove. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper.
Makes 20-25 cake pops.

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Peanut Butter Blossoms Cookies

Posted on September 30, 2014 by juliapullin

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Delicious Peanut Butter Blossoms by Yesenia Robles
Story and Photos by Julia Pullin

The warm kitchen fills with a chocolate-kissed smell as cooling cookies rest on a plate.  For Yesenia Robles, a sophomore Criminal Justice major at St. Mary’s University, this setting is a familiar one.

“I love to cook.  It’s something I learned from my grandma when I was younger and cooking reminds me of her,” she says, pressing her thumb into the caramel colored cookie, forming a crater for a chocolate kiss to rest inside.

Robles came to St. Mary’s intending to go to law school, maybe graduate school, and plans to become a lawyer when she graduates, with a possibility of joining the FBI.

“I liked the family and community environment on this small campus,” Robles says, “I also like that we’re based on service and that there’s always someone around to help you.”

Her favorite recipe, Peanut Butter Blossoms, holds a special connection for her, her family and friends. “I used to make these cookies with my mom.  My best friend loves them and I make them for his birthday all the time instead of a cake,” Robles reflects.  With a laugh, she takes a picture of the finished cookies, saying “He left me to go to A&M University this year so I’m showing him what he’s missing.”

Robles also likes to ear spaghetti, mashed potatoes, green beans, and chalupas.  She cooks all the time for her friends and family, whether it is cookies, cakes, or meals.

“What’s funny is that I really don’t like sweet things,” she states “but it’s a lot of fun seeing people’s faces when they eat something I made. It’s a feeling of satisfaction.”

The forming crowd of hungry university students, enticed by the delicious smell in the kitchen, agreed as they eagerly volunteered to try the cookies.  Their happy faces as they devoured the cookies were enough affirmation.

Make your own Peanut Butter Blossoms cookies!

Ingredients:

  • 48 Hershey Kisses brand milk chocolates
  • ½ cup shortening
  • ¾ cup peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Directions

First, heat the oven to 375 degrees Fahrenheit and remove the wrappers from the chocolates. Next, beat the shortening and peanut butter in a large bowl until they are well blended. Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy.  Add the egg, vanilla, and milk. Stir together flour, baking soda and salt; gradually beat into the peanut butter mixture. Next, shape dough into 1-inch balls. Place them on an ungreased cookie sheet and press your thumb in the center of the cookie, creating a bowl.  Then you bake them for 8-10 minute or until the cookies are lightly browned.  Immediately press a chocolate in the center of each cookie (the cookie will crack around the edges). Remove them from the cookie sheet and let them cool completely.

This recipe makes about 25 cookies.

Enjoy!

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Apple Crumble & Vanilla Ice Cream

Posted on September 18, 2014 by abcd

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Apple Crumble & Vanilla Ice Cream by Amy Salgado
Story and Photos by Sara E. Flores

Amy Salgado, sophomore software engineering major, loves to bake in her spare time and uses baking as a stress-reliever. She is not a fan of cooking but would rather bake because she says it is less pressure and she has a sweet tooth.

“I love to bake because it calms me, it’s one of the main ways that I bond with my little sister. I always take study breaks and bake random things at random times. It always helps that there’s a delicious outcome at the end,” Salgado says.

Born and raised in Houston, Salgado has been exposed to many culturally-diverse types of food, not only because of the demographics, but also because her father is a professional chef.

“My dad makes the best food ever; he is so patient and delicate with his recipes. The outcome of his cooking is always right on point. My dad never reveals his secrets, but I always get to be his taste tester in the kitchen,” Salgado says.

Because of her Hispanic background, Salgado is used to throwing in a lot of spices and extracts to give her dishes a flavorful taste. Barbecue is Salgado’s absolute favorite type of food, but it never beats her favorite dessert­–apple crumble with vanilla ice cream.

“I chose to do this recipe because it’s easy, breezy, apple crumble. It’s easy to make and it’s delicious. I like to bake things that aren’t time consuming because then they become stressful. It’s a quick fix for a sweet tooth,” Salgado says.

Apple crumble is Salgado’s favorite dessert at any time of the day and any time of the year. She’s always more excited to eat it than bake it.

Ingredients

• 2 Apples

• 1/4 cup olive or canola oil

• 1 stick (8 tablespoons) unsalted cold butter, melted

• 8 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 1/2 cup granola

• 2 scoops of Vanilla ice cream

• Prepared caramel sauce, heated, optional

Directions

Heat the grill to medium. Then, place apples in a medium bowl and toss with the oil. Next, Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned. Remove from the grill and allow to cool briefly. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter. In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola. Next, place 2 large scoop of ice cream into a bowl and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using. This process will give you one serving.

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White Cheese Enchiladas with Mexican Rice

Posted on August 30, 2014 by snavarro1

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White Cheese Enchiladas with Mexican Rice by Daniel Montañez
Story and Photos by Steven Navarro

It’s not too common that a male undergraduate would know how to cook a full-fledged meal, but Daniel Montañez is an expert at making White Cheese Enchiladas so authentic that any abuelita in San Antonio would give the nod of approval.

Montañez, a senior Business Management major at St. Mary’s University, says he enjoys cooking but admits it’s hard to find time to cook a wholesome meal as a full-time student with two jobs. “I’ll usually just pick up Chik-Fil-A from the UC because of my schedule,” Montañez says, “but I would much rather eat a home-cooked meal.”

One of Montañez’s career plans is to attend a seminary upon graduating from St. Mary’s. This desire to learn more about his faith isn’t something he’s postponing until after graduation. Montañez is involved with faith-based activities and groups on campus. “Besides my classes, I love to join in on the things happening here on campus, like Bible studies and other clubs” he says. “I really like St. Mary’s because there is so much to get involved with.”

“A downfall,” he admits, is that this “leaves even less time for making hearty meals.”

Every now and then, when tests and essays are not due, Montañez will have some free time for himself. This is a miracle of sorts for the busy Business Management major, one he always plans to use for grubbing on anything but fast food. “If I have a free evening, I know I’m going to eat good,” Montañez says. “I grew up on my mom’s Mexican food, so that’s what I automatically go for when cooking.” Montañez admits he didn’t begin to learn how to cook until he started college. “I never started learning how to cook because I would always come home and there’d be food on the table. But now, I’ve got to fend for myself most of the time.”

One of Montañez’s go-to dishes is enchiladas with rice. “It’s one of those dishes I grew up on,” he says. “You’ve got to make sure the cheese is good,” Montañez warns, “because if not, it doesn’t matter how anything else tastes.”

Ingredients:

White Cheese Enchiladas

  • 10 corn tortillas
  • 10 oz. Cacique QuesoFresco cheese
  • 8 oz. Mozzarella cheese
  • ½ cup of Olive Oil
  • 1 medium white onion
  • 1 can of Chile con carne

Rice

  • 1 cup of rice
  • 2 T. of oil
  • ¼ of a medium onion
  • ¼ medium bell pepper
  • ¼ cup of tomato sauce
  • 2 cloves chopped garlic
  • salt to taste
  • Ground Pepper to taste

Directions:

Rice

  1. In a medium pan, heat oil over medium heat. Add rice and cook until it turns golden brown.
  2. Add garlic, onions, bell pepper and sauté for about one minute.
  3. Add broth and tomato sauce. Stir and bring to a boil for 5 minutes. Do not stir after this or rice will turn mushy.
  4. After 5 minutes, turn the heat to medium-low and cover. Simmer for 20 minutes.

Yield: Serves 6-8 (can serve with side dish of beans)

Enchiladas

  1. Preparation: Wash ingredients, dice vegetables and prepare measurements.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Crumble the QuesoFresco cheese and shred the mozzarella cheese. Dice the onion and mix all 3 ingredients. Set aside.
  4. In a large frying pan at medium-high heat, add 3 T of olive oil. Place tortilla in the pan. Cook for about 5 seconds on each side. Remove from pan and place the tortillas on a plate (place a paper towel on plate to soak extra oil) and repeat the process.
  5. Take a tortillas and fill it with 2 t of cheese/onion mixture. Roll up the tortillas and place it in a casserole pan. Continue until all tortillas are filled and rolled. Add the can of chile con carne to the top of the tortillas in the casserole pan. Cover all enchiladas with grated cheese.
  6. Put the casserole in the oven for 10 minutes or until cheese melts. Yield: Serves 4

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