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Guest Stars: Week 6.3 - 6.9

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Fun Fact Friday: Undoing the myths of Mexican Food that you've believed all your life

A sope (pronounced "so-pay") is a masa tart shell served with assorted toppings and eaten as an antojito (a snack or "little craving").  A sopa, however, is a soup.

Empellon Inside: Roasted Carrots with Mole Poblano, Yogurt & Watercress

Roasted Carrots with Mole Poblano, Yogurt & Watercress - An Empellon Cocina signature dish!

 

Kitchen Recipes: Queso Fundido with Shishito Peppers

Raja is the Spanish word for strip.  In Mexico it almost always means a strip of roasted chile.  A classic queso fundido topped with rajas of roasted poblano chile is typical and delicious and something that I wanted to put my own spin on. Roasted poblano rajas tend to be a dull army green. I wanted the flavor but I also wanted to offer something bright and fresh. One day at the Union Square Green Market I came across some shishito peppers and quickly bought them all.  If you haven't had them they are typically fried whole and eaten with your hands as a snack.  They have the roasted green chile flavor and spice level of rajas. The skin is so thin that you save the step of peeling them. If you ever come across these peppers you should make this Fundido. It's so simple that I feel guilty calling this a recipe.

 

Shishito Peppers Queso Fundido

Serves 4

Ingredients:

16 shishito peppers

½ cup extra virgin olive oil, for cooking

freshly squeezed lime juice, to taste

sea salt, to taste

6 oz. Chihuahua cheese, grated

8 tortillas

Method:

In a saucepan, heat the extra virgin olive oil over medium to high heat and add the shishito peppers, cooking them until they blister.  Transfer them to paper towels to drain and sprinkle with sea salt and freshly squeezed lime juice.  Set aside.

In a nonstick pan over low to medium heat, add the grated Chihuahua cheese, stirring gently with a rubber spatula until the cheese is completely melted.  Transfer to a warmed cazuela or casserole dish and top with the blistered shishito peppers.  Serve with warm tortillas.

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