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?
Posts
.JPG)
2 comments:
Yum! Makes me homesick for Texas! Do you know about queso made with rotel tomatoes and velveeta?
I used to make something really similar to that, except I used a jar of salsa. That's good stuff, Maynard!
Post a Comment