When we are having friends over, we like to create a menu that allows our guests to pick and choose what they want to eat. Recently, we had our friends Kaitlyn and Aaron over for arepas. We had arepas, served with our Beer Braised Shredded Chicken and lots of toppings including black beans, grilled corn, and shredded coleslaw cabbage. One of our favorite condiments for a dinner like this is this recipe for Avocado Crema. The yogurt in the crema is a nice tangy addition to the heartier dishes like braised chicken and stewed black beans. It’s a great condiment for tacos, arepas, quesadillas, or any other of your Mexican favorites.
Use a fork or potato masher to mash the avocado in a small mixing bowl. Add the remaining ingredients (yogurt – cumin) and mash really well, until the avocado crema is smooth. Season to taste with salt and pepper and serve.
Happy Cinco de Mayo everyone! We know this year isn’t the margarita bar crawl that we thought it would be, but that doesn’t mean we can’t do a little to celebrate and have some fun in quarantine. We love a good breakfast situation and thought that breakfast quesadillas are a great, low key way to celebrate this year. We have given our favorite breakfast ingredients the essential Mexican twist for a special celebratory morning. Insert a paloma or tequila sunrise and you’ll have yourself one heck of a quarantined Cinco de Mayo morning.
Soft Scrambled Breakfast Quesadillas with Avocado Crema
Makes: 2 large quesadillas; 2- 4 servings
Prep Time: 25 minutes Total Time: 40 minutes
4 flour tortillas (approx. 8 inch)
2 slices bacon (optional)
1 bell pepper, sliced
1/4 red onion, thinly sliced
1 1/2 cups grated Mexican blend cheese
2 tbs butter
salt and pepper to taste
hot sauce for the quesadillas, if desired
Ingredients for Avocado Crema:
juice of 1 lime
1 jalapeno, seeds and stem removed
3 tbs sour cream
2+ tbs water
salt and pepper to taste
Start by making the avocado crema. Combine the crema ingredients (avocado – sour cream) in a small food processor. Pulse to start combining the ingredients. Add enough water so that the crema is a dippable consistency; we added about 3 tbs of water to achieve this texture. Season the crema with salt and pepper and set aside.
If you are making the quesadillas with bacon, heat a skillet over medium-high heat. Cook the bacon in the skillet until crispy. Remove the bacon from the pan and reserve the fat, leaving enough to coat the bottom of the pan. Slice the bacon into small, bite-sized pieces.
Leaving the heat on, add the peppers and onions to the pan. Sauté until the peppers and onions start to brown and soften, about 5 minutes. Remove the peppers and onions from the pan into a bowl and set aside. Reduce the heat of the skillet to low.
Crack the eggs into a small mixing bowl and whisk well. Add another tbs of bacon fat if you have it, or butter, to the pan. When it has melted add the eggs. Slowly stir the eggs constantly, seasoning with salt and pepper about halfway through. When the eggs are barely cooked, even just slightly undercooked, remove them from the heat and into the bowl with the peppers and onions. Clean the skillet well for making the quesadillas.
Assemble the quesadillas by layers an even amount of cheese, bacon, egg, and peppers to each of two quesadillas, starting with the cheese so that the quesadilla sticks together. We prefer to put cheese on both the top and the bottom of the quesadilla, so divide the cheese into four parts when assembling.
Heat the cleaned skillet back over medium heat, along with a second skillet if you have it. Add about 2 tsp butter to each of the two pans. Add one quesadilla to each pan and cook for about 5 minutes, or until the bottom cheese is nice and melted and the tortilla is crispy. Carefully flip the quesadillas and repeat for another 4-5 minutes. It is better to err on the side of cooking the quesadilla on too low of a heat than scorching the bottom trying to cook it quickly. When the quesadillas have finished cooking, remove them from the pans, let them rest for a minute, and slice into 8 slices.
Serve the quesadillas hot with avocado crema and hot sauce on the side.
Tate’s mom hates blue cheese. There, we said it. Despite many attempts to appreciate the stinky cheese in all of its glory, she just can’t get on board. A wedge salad has been one of the few dishes she hasn’t found a way to enjoy until now. Our version of this classic salad combines many of the OG ingredients but uses an avocado lime crema dressing as a substitute for the cheese. The result? An equally delicious salad that can be enjoyed as a weeknight dinner or a perfect starter to a fancy steak night at home. Even the blue cheese lovers can enjoy this by sprinkling the stinky cheese on top before serving!
Wedge Salad with Avocado CremaMakes: 4 side salad servings Prep Time: 10 minutes Total Time: 15 minutes IngredientsFor the dressing:
1/2 cup non-fat greek yogurt
1 clove garlic
1 tsp salt
For the salad:
1 head iceberg lettuce
8 strips of bacon
2 plum tomatoes, diced
1/2 cup red onion, diced
Combine the dressing ingredients in a food processor and blend until smooth. If the consistency of the dressing is too thick for your liking, add 1/4 cup of water at a time and blend until it is the desired consistency.
Cook the bacon until crispy. Leave the bacon strips whole and blot the oil away with a paper towel.
Cut the iceberg into 4 wedges. Put the wedges on 4 dishes and dollop a large scoop of the dressing on top. Add the onion, tomato and bacon over the wedge. Serve immediately.
All puns for the Golden Globes aside, we LOVE this guacamole recipe. It is the recipe that Tate’s mom has used for years, and as a result is the go-to guacamole recipe for everyone that tastes it. There is nothing sneaky about this recipe- it is just the perfect blend of all of the essential ingredients.
Place the garlic, red onion, jalapeno, serrano, and cilantro in a small food processor. Pulse until all of the components are minced. Add to a medium-sized bowl. If you do not have a food processor available, finely chop these ingredients and be careful not to touch your eyes after chopping!
Cut the avocados around the middle with a good knife. Split in half and stab the pit with your knife to remove it. Use a spoon to scrape out the avocado from the skin and into the bowl. Immediately add the lime juice to the avocados to prevent browning.
Use a potato masher to break down the avocados. We like our guacamole on the chunky side, but mash until all of the ingredients are incorporated and the texture you desire. Season with salt and pepper to taste.
Keep covered and chilled in the refrigerator until ready to serve.
Serve with tortilla chips and mixed vegetables for dipping.