Wednesday, May 06, 2009

Cinco de Mayo

Okay, so we didn't really celebrate Cinco de Mayo so much, but we had some quasi-Mexican food last night. It was a fun change of pace, and helped use up some extra canned goods from our pantry.

From the left: my version of the corn in a cup purchased from a street vendor in Nuevo Progreso, Mexico; my take on the burrito; nachos and cheese. I'd like to post the corn recipe on Nana's Kitchen, but it's one of those "to taste" kind of things. Roughly, you would drain some canned corn or, if you're lucky enough to have fresh, cut the kernals off the boiled ear, add mayo (I prefer Miracle Whip), hot sauce to taste, and sometimes I add some Monterrey Jack cheese; heat (I just stick it in the microwave for 30 seconds to a minute) and top with parmesan cheese.

The burrito is made with whole wheat flour and brown sugar for an interesting flavor combination. I added some vegetarian refried beans, a bit of cheddar and Monterrey Jack cheese and nothing else.

The nachos are pretty much self-explanatory. I didn't make the cheese sauce--it came from a can.

Can you tell that I really love my queso?


BJ Roan said...

Yum! Makes me homesick for Texas! Do you know about queso made with rotel tomatoes and velveeta?

"Sunshine" said...

I used to make something really similar to that, except I used a jar of salsa. That's good stuff, Maynard!