Imagine a baby shower where more than half the attendees are pregnant ... fun beyond words. Better yet, I got to cook all morning with Meg. A few of the recipes are already on the blog (granola, cinnamon knots, and waffles 4 ways ... although this time I tried a new topping: mascarpone cheese with maple, vanilla, and bacon), but there are two new recipes to share. Pictures? I hope some will come my way ... in which case I'll be sure to share those, too.
1/4 tsp. salt
1/4 cup flour
1/2 tsp. baking powder
4 ounces diced cream cheese (tricky)
8 ounces diced Monterey Jack cheese
4 ounces small curd cottage cheese
Fine shreds of dried chorizo
Finely diced jalapeno, to taste (I removed seeds)
Spray Baker's Joy into a 12-cup muffin tin and place a single On the Border tortilla round chip in the bottom of each cup. Sprinkle chorizo and jalapeno on top.
Whisk the eggs and salt together, then lightly whisk in the flour and baking powder. Fold in the cheeses and spoon into the muffin cups.
Bake at 350 and check after 20 minutes ... they should just be starting to brown, but be careful not to leave them in too long. You can vary it by adding other cheeses, veggies, and/or proteins (gruyere, mushrooms, bacon, sausage) ... and flour tortillas split into two layers and cut to fit into the muffin cups can be a good alternative to the corn chip base.
4-8 tomatillos (depending on size)
A handful of cilantro
1/2 to 1 jalapeno, diced
1/2 to 1 avocado, peeled and chunked
Put the first three ingredients into a food processor and pulse until chopped, but definitely not pureed. Add the avocado and pulse just until the avocado is rough chopped. Add a pinch of salt to taste.