The best tostada you’ll ever eat!

Hello world.

Sorry for the recent hiatus, my family had a bad run in with a pretty vicious stomach bug the past few weeks.

Anyway, I am here now and I want to share a simple recipe with you that I make every week. Sometimes a couple of times a week. The great thing about this recipe is that is only takes a few minutes to make. Literally 3 minutes.

Also, it tastes really good. “The best tostada I’ve ever eaten!” is exactly what my dad said when I made him one.

Easy.

Lastly, I apologize for the quality of my pics…they were taken with my iphone because my husband has the camera somewhere else.

Okay….

Gluten-free tostada recipe

Ingredients:
Tostada’s (either cooked or raw) (2 per person)
full-fat refried beans-1 can
GF taco seasoning
jalapeno jack cheese or comparable
tomatoes-2
avocados-1-2
sriracha sauce

Firstly, season your tostada with a little GF taco spice. I bought the premade tostadas here, it’s much easier, however, it DOES taste better when you fry your own. I normally fry my own, but alas, a fly recently passed away in my oil, so until I take care of the matter, its premade for me.

So season your tostada. Warm about half a can of beans in the microwave for 1 minute. 1 can covers 4-5 tostadas, so heat accordingly.

Once you put your beans on, then add a little sriracha sauce. This is no joke, this sauce will make or break your tostada so don’t skimp. (it’s our little secret)

Now add your cheese.

Next your tomatoes and avocado. Finish with a little sprinkle of salt.

3 minutes. Delicious.

Enjoy!

 

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Ain’t no party like a Queso Fundido party!

Queso. Cheese dip. Queso blanco. Queso fundido. Take your pick…

For some reason making this queso was difficult.
Well, not making this queso, but rather, the journey to find out how to make queso.
In case you didn’t know, there aren’t a lot of queso recipes out there.
Correction…there aren’t very many good queso recipes out there.

Of course you could always go with Velveeta and rotell…but I am a little opposed to
Velveeta…

Although I do have an aversion to American cheese, it works. Other cheeses don’t. Trust me I tried. I made the same recipe with Mexican melting cheese and it was rubbery and stringy. I saw recipes for Monterrey jack, but following the recipes were hundreds of disappointed commenters saying it was stringy.
Sorry folks…until you can prove me wrong…American cheese it is.

Good news is that it does taste good! I would liken it to Appleebees queso blanco.

I ate some of it when I made it…but I ate the rest the next morning. I hadn’t even refrigerated it! (Gross I know) I think it tasted better the next day.

So here you have it….QUESO FUNDIDO!!!
(This recipe is gluten free-but always check your ingredients yourself!)

Queso Fundido recipe with fresh chips and guacamole

Serves 2-4

Cost per serving $1.70 (including chips and guac)

3 Tbsp heavy cream
3 Tbsp canned diced jalapeño
3 Tbsp canned green chili
1 Anaheim pepper-chopped
½ Onion-chopped
½ tomato chopped
½ lb American cheese-shredded
1 Tbsp fresh cilantro-chopped
1 tsp GF taco seasoning
GF corn tortillas
Cilantro
Avocados
Oil for frying

First chop your tomato, onion and Anaheim chili.

Chop Chop!

Grate your American cheese and set aside.

Grate your cheese

Now sauté your onion and Anaheim pepper until brown.
Transfer to saucepan over medium heat. Add tomato, jalapeno, and green chili.
Add your cream and grated cheese and stir well.
Add in your cilantro and taco seasoning and lower heat.

Mix and melt

Cut your corn tortillas into fours and fry over medium high heat.
Once browned, remove from oil and let dry on paper towels.
Salt while hot. (You can also sprinkle on some GF taco seasoning if you’d like)

Homemade chips!

Mash your avocado and add salt and fresh lime juice.

Make your guacamole

YUMMY!

Devour!

Even baby Glory loved it!

Baby Glory likes it!

Here are some other takes on queso;

livelovepasta-queso fundido

sweetlifebake-queso fundido

 

ENJOY!

Tortilla soup-Soul satisfying and gluten-free!

Mmmmmmmmm

I love the food network.

I love watching Alton, Paula, Guy and so many others make delicious meals before my eyes. They inspire me to cook.
Bad news is that I don’t have the food network right now. I only have basic cable. That means I am at the mercy of what the networks dish up. It usually sucks.
The only channel I get that has any sort of cooking is PBS, and while they do offer some cooking shows, I think my food network snobbery has set the bar a little high. I feel entitled to well produced cooking shows. (silly me)
Good news is I did find one guy on PBS who seemed pretty legit. Rick Bayless.
He does this Mexican cooking show, and he reminds me just a little of Alton Brown in his approach, but what caught my eye was the delicious Mexican cuisine he was serving up. He made this soup called sopa de lima, and I swear I could smell it.

While on a mission to make his sopa de lima, I actually came across another one of his recipes that sounded even more delicious.
Today we are making Rick’s Sopa Azteca, or in English, tortilla soup.
YUMMY!
I have to admit that I have had many different versions of tortilla soup, some with hominy, some with beans, some with ground beef….but this one is the best. I think that it really showcases the spectacular pureness of flavors that it brings to the table.

Lastly, when I told my husband I wanted to make soup for dinner, he said he wasn’t a big fan of soup….however, after 2 bowls he licked his chops and told me this soup had made him a believer! Good job Rick.

Sopa Azteca
Adapted from Rick Bayless and
Frontera Grill/Topolobampo
Serves 4 to 6
Cost per serving $2.50

Here is what Rick says;
“Like guacamole, tortilla soup has a place, I feel, in practically every collection of Mexican recipes. It’s a filling, flavorful meal that can be made with little effort, but one that sings with an unmistakable Mexican harmony. Earthy dark pasilla chile. The softening crunch of toasty corn tortillas. Soul-satisfying broth. And creamy-rich avocado and cheese.

A note about pasilla (sometimes called negro) chile:  Its unique flavor defines tortilla soup in central Mexico. In Michoacan, it’s ancho chile. In your kitchen, it might turn out to be another chile, like New Mexico or even a little smoky chipotle (be forewarned that chipotle will make the broth quite spicy). Though for these everyday recipes I’ve relied heavily on the easier-to-use powdered dried chile, finding powdered pasilla (negro) can be harder than finding the whole pod. Should powdered chile be at your finger tips (be it powdered pasilla (negro), ancho or beyond), add about 1 tablespoon to the pan about halfway through the cooking of the onion.”

Sopa Azteca Recipe

1 large dried pasilla (negro) chile, stemmed and seeded
15 oz can diced tomatoes
2 Tbsp olive oil
1 onion-sliced
3 garlic cloves-chopped
2 quarts chicken broth (GLUTEN FREE)
1 lb chicken breast-chopped
1 large avocado-sliced
1 1/2 cups shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
4 corn tortillas (GLUTEN FREE)
Oil for frying
1 large lime for serving

NOTE: after tasting the broth I added 1 tsp salt, 1 tsp cumin, 1 tsp GF taco seasoning

DIRECTIONS
Roast the chile in a dry pan for a couple of minutes. Break the chile into pieces and add to blender. Add in the can of diced tomatoes and blend.
Saute your onion and garlic in oil for around 7 minutes until they start to turn brown.
Add these to your blender and puree.

gluten free tortilla soup

Preparing the soup base

Add your puree to a 5 quart saucepan and cook until the puree looks like tomato paste, about 7 minutes (stirring often). Add the chicken broth and reduce heat to medium low and simmer for 15 minutes. Add in your diced chicken and cook for another 10 minutes until chicken is cooked through. Check your broth for saltiness. Adjust to taste. NOTE: after tasting the broth I added 1 tsp salt, 1 tsp cumin, 1 tsp GF taco seasoning

Making the broth

Heat about 2 inches of oil in a small saucepan over medium high heat until the oil is ready for frying. Cut your corn tortillas into strips and fry until light brown. When done, remove from oil and place on paper towel. Salt while hot.

Preparing the tortilla strips

Once your soup is done you can add to bowl and garnish with tortilla strips, avocado, lime, cheese and sour cream.

Please squeeze your lime in–it gives it such flavor!

Delicious!

Check out some other sweet tortilla soup recipes:

1. Pioneer Woman-Chicken Tortilla Soup

2. Simply Recipes-Tortilla Soup Recipe

3. Picky Eater-Vegetarian Tortilla Soup with Creative Toppings