Snowy Afternoon Snacks

23 Jan

 

 

Mexican Street Corn Nachos   

These are  variations on some stuff I saw on Closet Cooking by Kevin Lynch.

These are certainly good snacks to make For the Super  Bowl

and they are also easy to make for an afternoon of watching movies when you are Snowed IN  ( JESSICA and AMY   )

 

 

and they are also good  for entire meal –  if you are hungry  !

 

 

Mexican Street Corn Nachos

 

Mexican Street Corn Nachos

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 8

All of the flavors of Mexican style street corn in nacho form.

 With grilled or charred corn, mayo, feta, cilantro, cayenne and lime juice along with the nachos and a creamy melted Monterey Jack cheese sauce!

2 tablespoons butter

4 cups corn, fresh or frozen

2 tbsp. mayonnaise

1 tablespoon cornstarch

1 cup cream, half and half or milk

8 ounces Monterey Jack cheese, shredded

1 clove garlic  – smashed and minced

1 (14 ounce) bag tortilla chips  your favorite these are mine

1/4 cup cotija , crumbled

About Cotija cheese

[Ko-tee-hah]Cotija cheese is a Mexican dry grating cheese made with cow’s milk and is similar to Parmesan.  In the U.S. you may find a fresher, softer version, similar to Feta but in Mexico this salty cheese is typically aged at least 100 days. The aged version is referred to as “anejo”.   This is not a cheese you would add to your cheese board but you would typically use it  crumbled or grated over tacos, beans, soups or casseroles.
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2 tablespoons crema or sour cream ,     If you can get the crema , get it . You are going to like it .  Its a little different than the sour cream you have been used to

2 tablespoons cilantro, chopped

A light sprinkling of Cayenne and Chile powder  to taste

1 lime, cut into wedges

 

Preheat oven to 350′

Melt butter in a heavy bottomed pan over medium heat.

Add corn and let it sit until it starts to char.

Take a straight edged spatula         and start to scrape the bottom of the pan .

Keep going until corn begins to char

AS AN ALTERNATE TO THE BUTTER  , I LIKE TO USE 1/2 LB OF DICED BACON

 

     CAN’T   NEVER   GO WRONG WITH BACON !!!

Spread chips out on a  large sheet pan and place in the oven for 10 minutes.

While chips are toasting , make cheese sauce.

Set up a double boiler with an inch of water in the lower pan.

You want to do this  , because it makes it easier to not

     BURN THE CHEESE   

If you do not have a double boiler , place an inch of water in a sauce pan and place a smaller sauce pan or a metal bowl over it .   This  is so that the steam from the boiling water below heats  the top bowl and  HENCE ! No burnt cheese. ( Don’t let the water touch the top bowl )

Place the grated Monterey Cheese in the top pan or bowl ,

Mix in cornstarch

Pour in Cream and garlic

 

 

mexican-street-corn-nachos-method-5 mexican-street-corn-nachos-method-6

Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring occasionally, until the sauce is smooth.

 

 

  1. Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, crème, cilantro and cayenne and hit everything with a few squirts of lime juice!

 

 

Make sure you have some cold Beer

 

 

Buffalo Chicken Potato Skins

 

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 4 medium baking potatoes – russet scrubbed clean
Extra virgin olive oil
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2 cups cooked chicken –  diced or shredded
          Easy – Peazy 2 large chicken breasts , alilttle extra virgin olive oil,  juice of 1 lime salt and pepper
                                   Fry until done – no longer pink inside about 12 min’
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1/2 cup hot sauce – I like Louisiana hot sauce
2 Tbsp. melted butter
1 Tsp. garlic powder
salt and pepper
4 oz. shredded cedar cheese
     ( 2 OZ BLUE CHEESE OPTIONAL )
2 green onions  – chopped
Blue cheese dressing  ???????   Maybe
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Pre heat oven to 400′
Prick potatoes a few time with a fork and bake on a foil covers baking pan until tender – about  1 hour
Let the potatoes cool , cut in half and scoop out the middle leaving about 1/8 inch 0f the potato on the skin. ( Save the potato for some else later )
Brush potato skins all over with oil and bake  at 450′ for 10 min on each side
Mix hot sauce and butter and garlic powder together , add chicken and mix again.
Sprinkle a little salt and pepper inside each skin , fill with chicken mixture and top with cheese  . ( AND /OR A MIXTURE WITH BLUE CHEESE )
Slide  back into the oven and cook for about 15 min until cheese has melted and started to brown.
Garnish with chopped onions.
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At this point they should look just like the picture at the top.

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But if you want to get creative  or you like BLUE CHEESE

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HERE ARE A COULE OF THREE IDEAS FOR YOU !

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TAKE A BOTTLE OF BLUE CHEESE SALAD DRESSING AND DECORATE   THE TOPS TO LOOK LIKE A FOOT BALL ,

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OR YOU CAN PUT OUT LITTLE BOWLS OF BLUE CHEESE DRESSING TO USE AS A DIPPING SAUCE

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  OR NOT .

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EAT AND ENJOY !

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