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Blog

Filtering by Category: mexican

Restaurant Style Salsa

Patricia Reitz

 Restaurant Style Salsa - ButterYum —

Restaurant Style Salsa - ButterYum —

I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.

Restaurant Style Salsa

makes about 1 quart

Printable Recipe

Ingredients

  • 28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)

  • 10-ounce can Ro-tel tomatoes (tomatoes with chilis)

  • 1 small onion, peeled and roughly chopped

  • 3 cloves garlic, peeled

  • 1 jalapeno pepper, stem and seeds removed

  • juice of 1 lime

  • 1 teaspoon Jane’s crazy mixed up salt (or table salt)

  • optional: 1 cup fresh cilantro (leaves and tender stems)

Directions

  1. In a blender or food processor, pulse all ingredients together until they reach your desired consistency.

  2. Taste and adjust salt and pepper if needed.

Keto Quesadillas

Patricia Reitz

 Keto Quesadillas - ButterYum --

Keto Quesadillas - ButterYum --

In Mexico, Cinco de Mayo is a day celebrating the country's historic victory over France in the 1862 battle of Puebla.  Here in the US, we love to celebrate the day by enjoying Mexican and/0r Mexican-inspired foods.  Today I'm going to share one of our favorite snacks, quesadillas, only these quesadillas are low carb so they're keto-friendly.  If you're a fan of quesadillas made with flour tortillas, I think you'll like this low-carb version as much as we do.  

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Did you know an 8-inch flour tortilla contains about 24 carbs?  But look what I found - magic bread!  Just kidding, but this flax, oat bran, whole wheat Lavash (8 servings per package) only has 4 net carbs.  Um yeah, I'll take the one with 4 carbs, thank you.

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Place a serving of Lavash flat on a work surface.

Grab a couple of slices of your favorite cheese - choose one that melts well (we like pepper jack).

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Cover half of the lavash with an even layer of cheese.

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Fold the other half of the lavash over the cheese.

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Melt a little butter in a skillet over medium heat and cook the lavash on both sides until the outside is toasted and the cheese melts.

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Mmmmmmmmmmm!  

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Cool for a minute or two before cutting into wedges.  I like to sprinkle with a little fleur de sel and chopped scallions, and serve with a dollop of guacamole and sour cream on the side.  So, so, so good!!  Honestly, you won't believe how yummy such a low-carb snack can be.

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Enjoy! 

Items used to make this recipe:


Keto Quesadilla

makes 1 serving

Printable Recipe

Ingredients

  • 1 tablespoon butter

  • 1/2 lavash flatbread

  • 2 slices pepper jack cheese

  • optional garnish: guacamole, sour cream, sliced scallions, fleur de sel

Directions

  1. Place lavash on a work surface and cover half with an even layer of cheese.

  2. Fold 2nd half of lavash over cheese, sandwiching the cheese layer in the middle.

  3. Place butter in skillet over medium heat.

  4. Cook lavash on both sides until outside is toasty and the cheese is melted.

  5. Remove from skillet and cool for a minute or two before cutting into wedges.

  6. Sprinkle with fleur de sel (French sea salt) and sliced scallions, and serve with a dollop of guacamole and sour cream.

Chipotle's Famous Guacamole

Patricia Reitz

  Chipotle's Famous Guacamole - ButterYum

Chipotle's Famous Guacamole - ButterYum

I grew up without avocados in my life so I need to make up for lost time.  That means I enjoy avocados whenever I get the chance.  I usually eat them straight up with a spoon, but occasionally I like to turn them into guacamole.  Recently I learned that Chipotle Mexican Grill decided to share their awesome guacamole recipe, and now I'm sharing it with you.  Thank you, Chipotle! 

     

 

 

Before you can make really good guacamole, you have to start with beautifully ripe avocados. Here's a nifty chart that shows the various stages of ripening.  

In my personal experience, I find the closer avocados are to being ripe when I buy them, the more bruised they tend to be - probably because lots of people have been squeezing them.  So I like to buy them when they're still very green and firm.  Then they can ripen to perfection on the counter, safe from frisky hands.  When they're perfectly ripe, they can be stored in the fridge for several days to prevent over ripening.  

Start with a couple of perfectly ripe avocados, red onion, fresh lime, fresh cilantro, a little jalapeno, and some salt.  Honestly, anyone can make it. 

Ok, scoop the ripe fruit out of the avocado shells and put it in a bowl.  I like to use a shallow bowl - it's easier to mash and mix the guacamole that way.

Now we need a little fresh lime juice.  It adds great flavor and helps keep the guacamole from oxidizing (turning brown).  

Please note the correct way to use a citrus press.  The cut side of the lime goes down, not the other way around.  Hey, that kind of rhymes.

I'm always amazed how much more juice you get when you use a citrus press.  It's crazy.

Two teaspoons of lime juice go into the bowl.   Add the salt too and toss well. 

Then add the finely chopped red onion....

And 1/2 of a jalapeno, minced....

And lastly, a couple of tablespoons of chopped fresh cilantro.  

Mix and mash until you get the consistency you desire.  Serve immediately.  

Store guacamole in an airtight container with plastic wrap pressed directly on the surface.

Chipotle's Famous Guacamole

makes about 2 cups

Printable Recipe

Ingredients

  • 2 ripe Haas avocados (skin should be dark and the flesh should give slightly under gentle pressure)
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 teaspoon kosher salt
  • 1/2 jalapeno, finely chopped (including seeds)
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup finely minced red onion

Directions

  1. Carefully cut avocados in half and remove pits.
  2. Use a spoon to scoop fruit into a mixing bowl and toss with lime juice.
  3. add salt and mash with fork or potato masher to desired consistency.
  4. Stir in jalapeno, cilantro, and red onion.
  5. Taste and adjust seasoning if needed.

Adapted from Chipotle Mexican Grill

$79.95
$14.99
$11.95 $29.97