I apologize for the lack of :camera:'s this time around. The natives were restless, there was no waiting.
Tonight's dinner - I wanted something of a Mexican Pizza, just larger, and not really. So I went with the concept of "Mexican Lasagna" instead, layering soft tortillas with crunchy tortillas - since I didn't think to get tortilla chips instead which likely would have worked better, and in between layers combinations of taco-style beef, re-fried beans and cheese. Bake for a while till the cheese melts and everything becomes one with each other, let cool, top with shredded lettuce, diced tomato, sour cream and some salsa.
Sounds good no? But I always like a little more zing. Zing is good. My wife hates it, my youngest daughter complains about it, but zing is good. What could I spice things up with? Well, I just happen to have some leftover chipotle peppers sitting in the freezer from my previous escapade, which had a direct bearing on today's meal. Creamy chipotle sauce. Lacking on ingredients since we haven't done grocery shopping, I had to get creative.
1/4 cup of milk
1 tbsp butter
2 tbsp sour cream
1 diced chipotle pepper
1/2 tsp corn starch
1 tbsp cold water
About 3 tbsp ketchup
Last time, I didn't use ketchup for the sauce, I used straight up tomato sauce. But I was going for something a bit sweeter this time to try to appease the Zing-less in the house. So the steps: First, bring the milk, butter and sour cream to boil. Mix corn starch and water until dissolved, add to boiling mixture and mix until sauce begins to thicken, and remove from heat. Stir in the chipotle pepper, and then begin adding ketchup. I started with about 2 tbsp, but the critics deemed it too spicy. Another tbsp toned it down enough that I could add it to the layers of the Quesazagna without anyone really noticing.
The reason I share this particular part of the meal with you is that the sauce is inspired by a Cheesecake Factory pasta dish. This sauce ROCKS when you add it to pasta particularly with diced chicken and various steamed veggies.
Anyhow, the Quesazagna as mentioned didn't last long. Enjoy!
Tonight's dinner - I wanted something of a Mexican Pizza, just larger, and not really. So I went with the concept of "Mexican Lasagna" instead, layering soft tortillas with crunchy tortillas - since I didn't think to get tortilla chips instead which likely would have worked better, and in between layers combinations of taco-style beef, re-fried beans and cheese. Bake for a while till the cheese melts and everything becomes one with each other, let cool, top with shredded lettuce, diced tomato, sour cream and some salsa.
Sounds good no? But I always like a little more zing. Zing is good. My wife hates it, my youngest daughter complains about it, but zing is good. What could I spice things up with? Well, I just happen to have some leftover chipotle peppers sitting in the freezer from my previous escapade, which had a direct bearing on today's meal. Creamy chipotle sauce. Lacking on ingredients since we haven't done grocery shopping, I had to get creative.
1/4 cup of milk
1 tbsp butter
2 tbsp sour cream
1 diced chipotle pepper
1/2 tsp corn starch
1 tbsp cold water
About 3 tbsp ketchup
Last time, I didn't use ketchup for the sauce, I used straight up tomato sauce. But I was going for something a bit sweeter this time to try to appease the Zing-less in the house. So the steps: First, bring the milk, butter and sour cream to boil. Mix corn starch and water until dissolved, add to boiling mixture and mix until sauce begins to thicken, and remove from heat. Stir in the chipotle pepper, and then begin adding ketchup. I started with about 2 tbsp, but the critics deemed it too spicy. Another tbsp toned it down enough that I could add it to the layers of the Quesazagna without anyone really noticing.
The reason I share this particular part of the meal with you is that the sauce is inspired by a Cheesecake Factory pasta dish. This sauce ROCKS when you add it to pasta particularly with diced chicken and various steamed veggies.
Anyhow, the Quesazagna as mentioned didn't last long. Enjoy!
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