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Chipotle-Parmesan Peppers, Chayotes with Bacon and Cream, and Tomato Salad
Number of Servings: 4
Ingredients:
4 large red peppers
8 eggs
1 medium red onion, peeled and chopped coarsely
1 can chipotles in adobo sauce
1/2 cup grated fresh Parmesan cheese
2 tablespoons olive oil
salt and pepper to taste
Directions:
Roast red peppers in broiler 5-10 minutes until skins are black and peeling. Alternatively, you can do this stovetop in a skillet, as I did, but it takes much longer (15-20 minutes) and you'll have to be prepared to fill your kitchen with smokiness.
Set peppers aside to cool. Beat eggs in a medium sized bowl. Add Parmesan. Heat olive oil in a skillet. Saute onion in olive oil until translucent. Add egg/cheese mixture. Scramble the eggs, cheese and onion gently with a spatula. When the eggs start getting firm, add chipotles. I add a whole can, but then again, I'm a sucker for spicy. If you're sensitive to spice, definitely take it easy on the chipotles. 1 or 2 can add lots of kick. Taste test as you add to get a feel for how spicy the eggs are. You can also leave out the whole chiles and just add the adobe sauce for flavor.
Once the eggs are fluffy and cooked through, turn off the stove and set aside. Peel the cooled peppers and cut in half. Stuff each half with the egg mixture. Garnish with avocado slices if desired.
Chayotes With Bacon and Cream (serves 4)
Ingredients:
6 medium chayotes
1/4 cup cream
5 slices bacon, fried until very crispy and then crumbled into bits
salt and pepper to taste
Directions:
Steam chayotes until soft. Alternatively, boil them for thirty minutes to an hour (it depends on the type of chayote you find - some take much longer than others as they have thicker skins) until cooked through. Cool them, then peel them. Slice them into thick wedges. Do not cut out the pit! Many people consider that to be the best, most flavorful part of the chayote. It's got a subtle nutty flavor.
In a large bowl, gently toss the chayotes with the cream and salt and pepper as desired. Transfer them into a serving bowl and sprinkle the bacon bits on top.
Simple Tomato Salad (serves 4)
Ingredients:
5 large ripe tomatoes
3 tablespoons olive oil (add more or less to taste)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon thick black pepper
Salt to taste
Directions:
Slice tomatoes into thick wedges. It's ok if they're juicy - add the juices to the salad. Place the tomatoes in a large bowl and toss with the olive oil, oregano, thyme, pepper, and salt to taste. Serve in small individual salad bowls.
Recipe courtesy of Hispanic Kitchen member Sarah Menkedick.
Ingredients:
4 large red peppers
8 eggs
1 medium red onion, peeled and chopped coarsely
1 can chipotles in adobo sauce
1/2 cup grated fresh Parmesan cheese
2 tablespoons olive oil
salt and pepper to taste
Directions:
Roast red peppers in broiler 5-10 minutes until skins are black and peeling. Alternatively, you can do this stovetop in a skillet, as I did, but it takes much longer (15-20 minutes) and you'll have to be prepared to fill your kitchen with smokiness.
Set peppers aside to cool. Beat eggs in a medium sized bowl. Add Parmesan. Heat olive oil in a skillet. Saute onion in olive oil until translucent. Add egg/cheese mixture. Scramble the eggs, cheese and onion gently with a spatula. When the eggs start getting firm, add chipotles. I add a whole can, but then again, I'm a sucker for spicy. If you're sensitive to spice, definitely take it easy on the chipotles. 1 or 2 can add lots of kick. Taste test as you add to get a feel for how spicy the eggs are. You can also leave out the whole chiles and just add the adobe sauce for flavor.
Once the eggs are fluffy and cooked through, turn off the stove and set aside. Peel the cooled peppers and cut in half. Stuff each half with the egg mixture. Garnish with avocado slices if desired.
Chayotes With Bacon and Cream (serves 4)
Ingredients:
6 medium chayotes
1/4 cup cream
5 slices bacon, fried until very crispy and then crumbled into bits
salt and pepper to taste
Directions:
Steam chayotes until soft. Alternatively, boil them for thirty minutes to an hour (it depends on the type of chayote you find - some take much longer than others as they have thicker skins) until cooked through. Cool them, then peel them. Slice them into thick wedges. Do not cut out the pit! Many people consider that to be the best, most flavorful part of the chayote. It's got a subtle nutty flavor.
In a large bowl, gently toss the chayotes with the cream and salt and pepper as desired. Transfer them into a serving bowl and sprinkle the bacon bits on top.
Simple Tomato Salad (serves 4)
Ingredients:
5 large ripe tomatoes
3 tablespoons olive oil (add more or less to taste)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon thick black pepper
Salt to taste
Directions:
Slice tomatoes into thick wedges. It's ok if they're juicy - add the juices to the salad. Place the tomatoes in a large bowl and toss with the olive oil, oregano, thyme, pepper, and salt to taste. Serve in small individual salad bowls.
Recipe courtesy of Hispanic Kitchen member Sarah Menkedick.
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