Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Baked Masa Boats With Cheese And Roasted Poblanos Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 158 | |
| Calories from Fat 112 | 71% |
| Total Fat 12.77g | 16% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 1.07g | |
| Cholesterol 33mg | 11% |
| Sodium 345mg | 14% |
| Potassium 96mg | 3% |
| Total Carbs 3.9g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.6g | 2% |
| Protein 7.32g | 12% |
Ingredients Convert Measures
- (Cazuelitas de queso y rajas)
- makes 8 appetizers
- 3 med poblano chilies
- 1 Tbsp. vegetable or possibly extra virgin olive oil
- 1 sm white onion, sliced 1/4 inch thick
- 2 x cloves garlic, peeled, finely minced
- 1 1/4 tsp dry oregano
- 2/3 tsp dry thyme
- 1/2 tsp salt, plus a dash for seasoning
- 1/2 lb (about 1 c.) fresh masa for tortillas (see Note 1)
- 2 Tbsp. vegetable shortening or possibly lard
- 1 1/2 c. (6 ounces) shredded Chihuahua or possibly Monterey Jack cheese
- 1/4 c. finely crumbled queso anejo, dry feta or possibly Parmesan cheese (see Note 2)
- 1 x egg yolk
- 1 tsp baking power
- 1 x chorizo sausage, about 7 ounces, casing removed (see Note 2)
- 4 c. shredded romaine lettuce
- 4 x radishes, thinly sliced
- 2 Tbsp. cider vinegar
Directions
- Place poblanos over a gas flame or possibly 4 inches below a very warm broiler till blackened on all sides, about 5 min for open flame or possibly 10 min for broiler.
- Cover with a kitchen towel; let stand 5 min. Peel. Pull out stem; seed.
- Rinse lightly to remove bits of skin or possibly seeds. Slice into 1/4 inch strips.
- Heat oil in a medium skillet over medium-high heat. Add in onions; cook till lightly browned, about 5 min. Add in garlic, 1/4 tsp. of the oregano and the thyme; cook 1 minute. Stir in poblanos. Season with a dash of the salt; cold.
- Heat oven to 350 degrees.
- For cazuelitas, combine the masa with the lard, 1/2 c. of the Chihuahua cheese, queso anejo, egg yolk, baking pwdr and 1/2 tsp. of the salt in a large bowl. Mix together with your hands till a smooth, soft dough is formed, about 5 min.
- Divide into 8 balls. Flatten each with your fingers into a 3 inch disc with raised edges. Place on a greased or possibly parchment-lined baking sheet; bake in upper third of oven till barely set and just beginning to brown, about 15 min.
- Cold slightly; healthy pinch a 1/2 inch high border of the still-soft masa around the edge of each. Press down centers to flatten proportionately.
- Combine the poblano strips with the remaining 1 c. Chihuahua cheese; divide among the cazuelitas. Bake till cheese melts, about 10 min.
- Cook the chorizo in a skillet over medium heat, breaking up any lumps, till thoroughly cooked, about 10 min. Drain on paper towels.
- Toss the lettuce with the radishes, vinegar and a little salt.
- Divide among serving plates. Set the cazuelitas on the lettuce; top with a spoonful of chorizo.
- Note 1: If you cannot get fresh masa for these, make your own by combining 1 c. masa harina with 1/2 c. plus 2 Tbsp. warm water.
- Note 2: Look for queso anejo (dry, aged cheese) and chorizo sausages in some markets or possibly Mexican markets.
