Avocado, Potato and Queso Cotija Taquitos with Avocado Sauce

Miss Mevi shares this Avocado Taquitos RecipeHello everyone!

Ready to enjoy this weekend? Are going to have your kids at home? If you will, you might want to prepare a funny meal, something that kids can eat with their bare hands. These crunchy taquitos filled with creamy and cheesy goodness are a perfect finger food for kids.

Here’s the recipe

Yields 12 taquitos

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Re-Calculate: Ingredients
Serves:
Ingredients
For taquitos
3 medium russet potatoes, peeled and cubed
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. Pepper
1/2 medium ripe, Fresh Avocado, pitted, peeled and diced
1/2 cup crumbled cotija cheese
1 egg
12 corn tortillas
1/2 cup vegetable oil
Toothpicks
For sauce
3 tomatillos, rinsed and skinned
1/2 medium ripe, Fresh Avocado, pitted and peeled
1/4 cup chopped cilantro
Salt and pepper to taste
Instructions:
For taquitos:

Place potatoes in a medium stock pot with cold water, cover and bring to a simmer over medium heat. Cook until fork-tender. Drain water and mash with fork or potato masher. Add garlic powder, salt, pepper, cotija cheese and egg. Stir until combined. Fold in avocado and set aside.
Wrap tortillas in a kitchen towel and place in the microwave for 1 minute until soft. Carefully remove from towel and allow to cool until easy to handle.
Place two tablespoons of potato mash in the center of each tortilla. Fold one end of tortilla over filling and roll into a snug taquito, making sure not to roll too tightly, as tortilla can break apart. Secure taquito with toothpick.
In a medium skillet, heat oil over medium high heat. With tongs, carefully place each taquito into hot oil and fry; turning over until all sides are cooked and golden brown, about 4 minutes. Drain in a plate lined with paper towels. Remove toothpicks.

For the sauce (this can be done in advance):

In a saucepan, place tomatillos and cover with water. Bring to a boil over medium heat. Lower heat and simmer for 10 minutes. Remove from heat.
Place cooked tomatillos into blender with avocado and cilantro. Blend on high until smooth; season with salt and pepper. If sauce is too thick, add some of the leftover tomatillo broth to loosen. Pour sauce into four individual bowls.

To serve:

On four plates, place three taquitos and a small bowl with sauce. Dip taquitos into sauce and enjoy!

Have a great weekend!

#MissMevi #AvocaTips #Recipe

Original Source: avocadocentral.com

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Chorizo and Shrimp Quesadillas with Smoky Guacamole!

Miss Mevi Chorizo and Shrimp Quesadilla with smoky guacamoleHello everyone!

I really missed to write you here. Thanks to all who already follow my blog and also leave some comments. I’m so glad we can share this blog.

Today’s recipe is an ideal appetizer but works as a very delicious lunch: Chorizo and Shrimp Quesadillas with Smoky Guacamole!

As you might have noticed, since I work and also take care of my family (my 2 years old baby and my husband) I prefer all the easy-to-prepare recipes which also are healthy and delicious.

This is the recipe:

INGREDIENTS

  • 2 ripe Haas avocados
  • 1 lime, juiced
  • A couple pinches salt
  • 1/4 cup sour cream, 3 rounded tablespoonfuls
  • 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
  • 1/2 pound chorizo sausage, sliced thin on an angle
  • 1 tablespoon extra virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked away from skin and crushed
  • 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
  • Salt and freshly ground black pepper
  • 4 (12- inch) flour tortillas
  • 1/2 pound, 2 cups, shredded pepper Jack cheese

DIRECTIONS

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Serve and enjoy!

Hope you like it. Until the next time!

#MissMevi #AvocaTips

Original source: http://www.foodnetwork.com courtesy of Rachel Ray

Roasted goat cheese and avocado

Miss Mevi best snack Roasted goat cheese and avocadoHello everyone!

Though guacamole and chips are great as a snack, I’d like to share with you some alternative recipes to enjoy with family and friends.

This one is a very simple yet healthy and delicious recipe that won’t let you miss the traditional guacamole and chips.

This recipe is so simple it almost doesn’t count as a recipe, but it was too good not to share, jazzing up a basic avocado toast with crumbled goat cheese, red pepper flakes, and my new favorite finishing salt, Hawaiian black lava.

Goat Cheese & Avocado Toast
Yield: 2 servings

Total Time: 5 minutes

Ingredients:

  • 4 slices crusty bread
  • 1 ripe avocado
  • 1/4 cup goat cheese, crumbled
  • avocado oil
  • red pepper flakes
  • black lava or sea salt

Directions:

Toast bread until light golden brown and crispy. Smash avocado with a fork and divide among bread slices. Top with crumbled goat cheese. Drizzle with avocado oil (you can replace it with olive oil), then sprinkle with pepper flakes and sea salt to taste.

And you are done!

Until the next time!

#MissMevi #AvocaTips #Recipes

Ecuadorian potato, cheese and avocado soup.

Miss Mevi potato and cheese soup, also known as locro.Good morning!

For this cold weather hot soups are the best food you can eat! Today’s recipe is an ecuadorian soup called “locro”. It’s a traditional Ecuadorian soup made with potatoes, onion, cheese and avocado.

Yield: For 8-10 people
Ingredients:

  • 10 medium sized potatoes, peeled and chopped into small and large pieces
  • 2 tablespoons oil
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp achiote powder
  • 7 cups of water
  • 1 cup of milk or more
  • 1 cup grated or crumbled cheese (quesillo, queso fresco, mozzarella or monterey jack)
  • 1 bunch of cilantro, leaves only, minced
  • Salt to taste

To serve:

  • 1 cup of queso fresco, feta cheese, or grated mozzarella
  • Maiz tostado or cancha corn nuts
  • Chopped cilantro and green onions
  • Avocados, sliced or diced
  • Ecuadorian aji hot sauce

Instructions:

  • Prepare a base for the soup by heating the canola oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder.
  • Cook, stirring frequently, until the onions are tender, about 5 minutes.
  • Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
  • Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
  • Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
  • Add salt to taste
  • Add the grated cheese and cilantro, mix well, and remove from the heat.

Serve warm with the avocados, scallions, cheese and aji hot sauce.

I really hope you enjoy it. I love this soup!

Until the next time!

#MissMevi #AvocaTips #Recipe

Original source: layita.com