Gourmet Veggie Mama

Tag Archives: Peppers

Roasted Vegetable Flatbread with Goat Cheese (from Edible Austin)

A couple of months ago, I had the privilege of interviewing Jen and Alex Jackson for a profile in Edible Austin. The couple has since moved on to San Francisco (Bay Area friends, our loss is your gain!), but they were delightful to meet and chat with. I hope you’ll check out the profile here.

I was also privileged to recipe-test the flatbread that Jen and Alex shared with us for the magazine. That was the best part!

Roasted Vegetable Flatbread with Goat Cheese (Edible Austin)

I did this when eggplant, peppers and tomatoes were still bounteous, as was that peppery summer arugula, but luckily Jen and Alex provided us with a few seasonal variations that would be perfect for right about now (butternut squash, with sage and caramelized leeks, plus a great sheep’s milk cheese, anyone?).

This version, though, with summer veggies, creamy goat cheese and eggs cracked right over the pizza, is to die for, and will definitely be back on our table next summertime!

Roasted Vegetable Flatbread with Goat Cheese (from Edible Austin)

I will tell you that, although the dough is a little time-consuming to make, it is hands-down the best I’ve made in my own kitchen (and I’ve tried quite a few!). Head over to Edible Austin to read the profile and grab the recipe, and I do hope you’ll try it out yourself!

White Bean Ragout with Toast

This is one of those recipes that is, as I am perhaps overly fond of saying, more than the sum of its parts. I mean, it’s basically beans on toast — not so interesting. But it is! The soffrito (a combination of onions and sweet peppers cooked slowly in olive oil with garlic and tomato paste) makes the whole thing, and the hubby, who is a huge fan of croutons in any context, went wild for the toasted Italian bread with parmesan.

White bean ragout


Now that the family is eating dinner together at an earlier hour, I am always looking for meals that can largely be made ahead. This fit the bill, since I was able to make the soffrito during Nora’s nap time, and everything else came together in just a few minutes at dinnertime.

Good thing — somebody was hungry!

Everyone loved it, especially the hubby, who couldn’t stop raving. Good thing there was enough for leftovers the next day! I served it with a salad, which included the very first baby kale from our garden, and the ragout included some of our Sun Gold tomatoes. Just about nothing makes me happier than using the fruits of our labor in the backyard garden in our meals!

White Bean Ragout with Toast
Adapted from a recipe published in Bon Appétit, May 2012

3 small onions, peeled and quartered
1 large or 2 small sweet peppers, stemmed, halved and seeded
1/2 cup extra-virgin olive oil
4 garlic cloves, divided
2 tsp tomato paste
4-6 1″-thick slices ciabatta or rustic Italian bread
8-10 Tbs finely grated Parmesan, divided
2 15-oz cans cannellini beans, rinsed and drained
3 cups vegetable stock
1 cup cherry tomatoes, halved
2 Tbs chopped flat-leaf parsley

Pulse the onions in a food processor until finely chopped but not puréed. Transfer to a medium bowl. Pulse the sweet peppers in the food processor until finely chopped but not puréed. Add the peppers to the bowl with the onions and mix well.

Heat the olive oil in a large heavy skillet over medium heat. Add the onion mixture and season with salt and pepper. Simmer, stirring often, until the vegetables are completely softened, about 30 minutes. Mince or press 3 cloves of the garlic and add it and the tomato paste to the pan. Cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Remove the soffritto from the heat and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.

Meanwhile, preheat the oven to 375°. Cut the remaining garlic clove in half and rub the bread slices with the cut sides. Sprinkle each slice of bread with Parmesan and place on the oven rack to toast, about 10 minutes. Set aside.

Heat the soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in the vegetable stock and bring to a boil. Simmer, scraping up any browned bits, until the liquid is slightly thickened, 3-4 minutes. Add the tomatoes and simmer until tender, 3-4 minutes. Stir in 2 Tbs Parmesan. Season with salt and pepper.

Divide the bread slices among bowls. Top with a generous scoop of the bean mixture and broth. Garnish with Parmesan and parsley.

The Peaceful Mom

Best ever veggie chili

I am still settling into the new cooking rhythm around our house, now that the hubby and I are trying to eat dinner with Nora most nights. Yesterday, I planned on making a batch of my crock pot veggie chili for dinner. Nap time is prime meal preparation time nowadays, but once it rolled around, I had gotten tied up in other projects.*

* Yeah, I really needed to start painting the master bedroom. We picked a color more than a month ago, and the paint has just been sitting in the garage, mocking me, since then.

So, I figured I’d pop in a Signing Time and let Nora watch it while I sliced and diced. She was cool with that for the first few minutes, but then she wanted me to come and sit with her (which I happily did while the onions sautéed for a little bit), and she didn’t want me to get up. Then the video was over, and I needed to rescue those onions, but it was nearly impossible with a toddler clamped to my leg. In case you couldn’t tell, she was feeling a little clingy.

In any case, I made it work, but by the time all was said and done, the chili was into the crock pot much later than I had planned, and with a little less prep. That’s okay — we’re flexible around here. I cranked the crock pot to high and hoped for the best.

Fingers crossed.

As it turns out, the best is what I got! By the time dinner rolled around, the chili was perfect. I was so pleasantly surprised with the result that I just may never make it the old way again! Nora heartily approved, too.

Myyyyyyyy chili.

Of course, there is no better way to enjoy a hearty bowl of chili on a brisk fall evening than with a nice cold beer.

Yes, please.

I chose a Sierra Nevada Tumbler, their fall seasonal brew, and it was delicious. Next time, I may even substitute a beer for the water in this chili — I think that could lead to even more greatness!

Vegetarian Chili
Based on this recipe

2 onions, peeled and chopped
4 cloves garlic, minced or pressed
2 Tbs canola oil
1 large or 2-3 small sweet peppers, stemmed, seeded, and chopped
1-3 summer squash (depending on size), chopped
1 to 2 Tbs chili powder
1 tsp cumin
1 can of pinto beans, drained and rinsed
1 can of refried black beans
1 10-oz can of fire-roasted tomatoes, with liquid
1/2 cup uncooked brown rice
salt to taste

In a large skillet over medium high heat, sauté the onion and garlic in the canola oil until soft and translucent. Add the chopped peppers, squash, chili powder, and cumin. Continue cooking, stirring frequently, for about 3 minutes.

Transfer to slow cooker. Add the beans, tomatoes, rice, and 2 cups of water. Cover and cook on high for 3 to 4 hours. Season to taste with salt and serve warm topped with cheese and/or sour cream and with plenty of warm tortillas or tortilla chips alongside.

The Peaceful Mom

Family dinner… and migas!

I just cooked dinner for the whole family for the first time since Nora started eating “real” food… and mama needs a glass of wine.

I know that may be a little surprising. You see, ever since Nora was itty bitty, the hubby and I have had dinner after she’s in bed. With her bedtime creeping a little bit later, though, we have been discussing starting to eat dinner together as a family before she goes to bed, and this weekend we decided to try it out.

In theory, it should have been fine. Nora was playing outside with her daddy and some other kids from the neighborhood, and I ventured inside to get dinner started so I could have everything on the table by 6. But, you know what they say about best-laid plans.

Nora has been pretty cranky from teething lately,* and combine that with mounting frustration from her legs just not being quite long enough to ride the tricycle she wanted to ride, and ka-blooey. Inside comes the hubby with a very upset munchkin, and all she wanted was her mommy. Mommy’s lap, and Mommy’s attention — nothing else would do. One can’t very well cook migas with a child sitting on one’s lap on the floor.

* Those two-year molars, I tell ya. No fun at all.

The hubby pinch-hit for a while, with me feeding him instructions, and then eventually Nora was feeling better and ready to play for a while. Daddy was an acceptable playmate, so I took back over the dinner preparations. Of course, by this time, it was nigh on dinnertime, and Nora started begging for crispy tortilla strips the moment she saw them come out of the pan. With a little daddy-run interference and fancy footwork, I was able to heat up some broccoli and get that and some berries on the table for her to munch on while I finished dinner. Whew. Finally it was time for the hubby and I to sit down and eat, too.

And eat we did.

The migas were good, fortunately, despite their haphazard preparation. Nora enjoyed them thoroughly, peppers and all… although she might have preferred a big plate of tortilla strips heaped with sour cream and cheese instead.

More cheese, please!

Mama will be testing out some crock pot and other make-ahead meals soon to try to avert this situation in the future. So, help a mother out: What are your favorite make-ahead meals?

For now, though, it’s time to sit down and enjoy a glass of wine. I highly recommend the migas, as breakfast or dinner, but try to make them when there’s not a clingy toddler around.

Adapted from this recipe from Stella Cooks

2 Tbs butter
4 corn tortillas, cut intro 1/4″ strips
6 eggs
1/4 cup milk or cream
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp smoked paprika**
1-2 minced hot peppers, to taste (jalapeños or serranos work best)
2 small sweet peppers (or 1 large), stemmed, seeded, and chopped
1 small red onion (or 1/2 large), finely chopped
grated cheddar or Monterey Jack cheese, for topping
sour cream, for topping
salsa, for topping

Melt the butter in a large skillet over medium-high heat. Add the tortilla strips and fry until just crispy, stirring occasionally. Remove the strips to a paper towel to drain. Turn the stovetop heat to low.

Meanwhile, crack the eggs into a medium bowl. Whisk lightly until the yolks are broken, then drizzle in the milk or cream, continuing to whisk. Add the salt, pepper, garlic powder, cumin, and smoked paprika and whisk lightly to mix. Then add the peppers and onions, stir lightly, and set aside.

Pour the egg mixture into the skillet, and allow it to sit for just about a minute, then begin to stir. The mixture will quickly begin to firm up. Continue to lightly fold the eggs over repeatedly until they reach the perfect consistency.

Spread the tortilla strips over two plates. Top with the scrambled egg mixture. Sprinkle the grated cheese over the top of the eggs, and add generous dollops of sour cream and salsa to the tops. Serve immediately, while still hot.

** What do you mean you don’t have any? Go get some! It’s my favorite spice ever, and, as a vegetarian, I use it in all kinds of dishes to help substitute for the smoky flavor of bacon.

Eggs poached in tomato sauce with peppers and onions

Our Tuesday got a little hectic. Long story short, I had planned to make a run to the store for some much-needed provisions, but I got wrapped up in another project* and it didn’t happen. So, I found myself at home, getting Nora’s dinner ready at 5:30, and wondering what on earth I was going to cook for the grown-ups to eat.

* I am making the leap to WordPress.org. So far, it is not going too well. I think I have figured out the issue, so stay tuned. The move should not involve too much downtime, and things will be fabulous on the other side… I hope.

I ransacked the fridge and pantry, trying to come up with something quick to make with the ingredients I already had. Then, bingo! We had eggs, we had tomato sauce: poached eggs in tomato sauce! Throw in some sliced peppers and onions, top it with some crumbled queso fresco, serve it atop some wheat toast, and dinner was a done deal.

Ready for its close-up.

The whole thing took about 30 minutes from start to finish, and it was delicious. I love how versatile this meal is, and it never fails to disappoint.

Eggs Poached in Tomato Sauce with Peppers and Onions
Loosely based on this recipe from Cooking Light, March 2012

2 Tbs olive oil
2-4 sweet peppers (depending on size), stemmed, seeded, and sliced**
1 onion, sliced***
2 garlic cloves, minced or pressed
1 pint jar tomato sauce (2 cups)
1/2 tsp dried oregano
4 eggs
salt and pepper to taste
2 slices whole-wheat bread, toasted
2 oz queso fresco or other mild cheese, crumbled

Heat the olive oil in a large saucepan over medium heat. Add the peppers and onion and sauté until softened and the onions are translucent. Add the garlic, and cook briefly, stirring. Add the tomato sauce and oregano, bring to a simmer, and reduce the heat to medium low.

Form four indentations in the tomato sauce mixture using the back of a spoon. Break 1 egg into each indentation and sprinkle with salt and pepper. Cover and cook for 6 minutes, or until the eggs are desired degree of doneness. Sprinkle with queso fresco and cover to warm.

Arrange a slice of toast on each of two plates and top each with two eggs. Divide the sauce between the plates and sprinkle with additional queso fresco, if desired.

** I added a roasted and peeled Hatch green chile just for kicks. It was tasty.

*** Pet peeve: receipes that call for “1 cup of onion.” I don’t cook that way. When I say “1 onion,” I mean a medium-sized onion. This time, I actually used half of a mutantly large onion.

Black Bean Soup

My mom came over one evening this week to get her Nora fix, and to have dinner with us. Nora is getting her 2-year molars,* and she had been feeling extra-cranky that afternoon. As often happens on such occasions, I just didn’t feel like making dinner. I was spent from several hours of trying to comfort a weepy toddler, and having her wipe popsicle and snot all over me in exchange for my efforts. Yeah… sometimes it’s super-glamorous being a mom.

* Ugh… can teething please be over already??

I suggested that we get takeout, since all that drama didn’t exactly leave me in the mood to cook a nice meal. However, after some welcome distraction from her Grandmommy and her Daddy, plus a dose of Children’s Advil, Nora was feeling better, and by the time bath time was over and the hubby took her back to her room to get her ready for bed, I was talking myself back into cooking. We are trying to stick to a budget more nowadays, and an extra night of takeout just wasn’t in the plan for this week.

So, I reverted to my original meal plan: Black bean soup. This is an old favorite of ours, and it makes a tasty and quick weeknight meal. Pair it with a dollop of sour cream and some fresh tortillas, and it’s dinner.

Time for dinner… and not a moment too soon!

I had time to sit on the back porch with my mom and enjoy the evening for a bit while the hubby picked up lumber for this weekend’s project (another garden box, yay!), and dinner was still ready to go by 8:30. Gotta love that.

Black Bean Soup
Based on this recipe I found on LiveJournal back in the day

2 Tbsp olive oil
1 onion, chopped
2 carrots, peeled and diced
1 bulb of garlic
2 tomatoes, chopped
2 jalapeños, minced
1 sweet pepper,** chopped
2 cans black beans, rinsed and drained
4 cups vegetable stock
1 Tbsp oregano
2 tsp smoked paprika
1 Tbsp cumin
2 Tbsp chili powder
Salt to taste
1/2 cup cilantro, chopped
juice of one lime

Heat the olive oil in a large soup pot over medium-high heat. Add the onion and carrots and sauté until softened. Using a garlic press, press the garlic cloves over the pot and sauté for a couple of minutes longer. Add the tomatoes, jalapeños, and sweet pepper and stir for another minute or two, until softened. Stir in the beans, spices, and vegetable stock.

Let the soup simmer for 20 minutes, or until the vegetables are soft and cooked. Taste for salt and adjust as needed. Stir in the cilantro and remove the soup from the heat immediately. Puree the soup in batches in a blender, or use an immersion blender to puree it in the pot.

Stir the lime juice into the pureed soup. Serve with a dollop of sour cream and a sprinkle of cilantro on top, and tortillas or tortilla chips on the side.

** Or substitute a roasted and peeled Hatch green chile, as the hubby suggested we do. Mmm.

Baked Rigatoni with Eggplant

The hubby says I’ve been hitting it out of the ballpark with eggplant lately. High praise from someone who, until recently, didn’t like eggplant much.

My latest endeavor was a recipe recommended by my friend Leslie, who is an amazing cook. Since I just tried an easy eggplant pasta a couple of weeks ago, I was skeptical that this would live up to the effort required, but it absolutely did. Besides, we keep getting assorted eggplant in our CSA box, and we have to use it somehow! This is definitely my favorite use yet, by far.

baked rigatoni

Best. Pasta. Ever.

It took a long time to put together, but it wasn’t hard, and it was totally worth the wait. I started cooking after Nora went to bed on Friday evening, and we didn’t eat until 9-ish, which is kind of late for us. I’d say it took almost 2 hours, start to finish, but there was plenty of non-active baking time (aka wine sippin’ time), and the first time I make a recipe is always the slowest.

The flavor of the tomatoes, peppers, and eggplant together was delicious, the sauce was creamy, and the just-browned cheese held it all together beautifully. Best of all, this dish used tons of basil from our garden, plus the rest of a carton of cream I already had in the fridge, as well as all the eggplant from our CSA box (plus a few leftover from the last one), several sweet peppers from the backyard, and all of the Sun Gold tomatoes that had ripened on the vines.

The best part of all, though? Lots of leftovers! It reheated well, too, which isn’t always the case with cream sauce. Nora chowed down, and the hubby and I had to eat fast to get our fill before she stole it off our plates. This is a must-try!

Baked Rigatoni with Eggplant
Recipe type: pasta
Cuisine: Italian
  • 1 large eggplant or several smaller ones (1½ to 1¾ lbs), cut into ½-inch cubes
  • 2-3 sweet peppers, stemmed, seeded, and cut into ½-inch squares
  • 2 cups cherry tomatoes
  • 3 garlic cloves, divided
  • ⅓ cup olive oil
  • 2 cups (packed) fresh basil leaves, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • ¼ cup pine nuts
  • 1 28-oz can whole tomatoes in juice
  • 1 cup heavy whipping cream
  • 1 lb rigatoni
  • 12 oz shredded mozzarella
  1. Preheat the oven to 425°F. Spray or brush a large rimmed baking sheet with olive oil and spread the eggplant and peppers evenly. Cut the tomatoes in half lengthwise and add to the baking sheet. Using a garlic press, squeeze 1 garlic clove onto the vegetables. Drizzle with the olive oil and toss, and sprinkle with salt and pepper.
  2. Roast the vegetables until tender, stirring a couple of times, 35 to 45 minutes.
  3. Meanwhile, combine ⅔ cup basil, ½ cup Parmesan, the pine nuts, and 1 garlic clove in a mini processor. Blend until crumbly. Season with salt.
  4. Blend the tomatoes with their juice, the cream, the remaining 1⅓ cups basil, and 1 garlic clove in a blender or food processor until smooth. Season with salt and pepper.
  5. Cook the pasta in pot of boiling salted water according to package directions. Drain and return to pot.
  6. Toss with the roasted vegetables, sauce, and the remaining ½ cup Parmesan. Transfer to a 13 x 9 x 2-inch baking dish. Sprinkle with the mozzarella and pine nut topping.
  7. Bake the pasta until heated through and the cheese is beginning to brown, 25 to 30 minutes.


Black bean burgers — finally!

You guys, I have finally done it. I have perfected my black bean burger recipe! It has been a long road, but it was worth it.

My first attempts were flavorful, but the texture was lacking. No matter what I did, they turned out mushy in the center, which, needless to say, isn’t a particularly desirable quality in a burger. Tweaking the flour and/or oats added didn’t do the trick, and neither did adding a bit of quinoa (although it did help). Along the way, I stumbled on the perfect spice mixture and a couple of great combinations of veggies to add. I experimented with different binders. Then, finally, I had the epiphany that tied it all together: spelt!

I actually used a 5-grain mix I had on hand, but spelt was my original inspiration and would work just fine. I put a lot more in than I had with the quinoa, and combined with extra binders (egg and cheese), I had finally created my perfect black bean burger!

Worth the wait.

It wasn’t the least bit mushy, and it tasted wonderful — huzzah! The recipe makes six patties, so I’ve had these a couple of times and they hold up great in the freezer.* Last night I had one with grilled peppers and heirloom tomatoes, and that was awesome.

*Which means way less work for next time, yay!

I still love quinoa burgers, but I think I may have a new favorite. Glad I stuck with it, when I was so close to throwing in the towel.

Black Bean Burgers

1 can black beans, rinsed well and drained
1 cup cooked spelt or 5 grain mix
1 cup chopped mixed vegetables**
1 small onion, chopped
2 cloves garlic, minced or pressed
1 egg, beaten
1/4 cup cottage cheese
1/4 cup shredded cheddar cheese
1/3 cup whole wheat flour
1/2 tsp smoked paprika
1/2 tsp cumin

Using a potato masher, mash the beans in a large bowl. Add the cooked grains and stir to combine. Add all other ingredients and mix until well combined. Add salt and pepper to taste.

If grilling, preheat the grill to medium-high heat and spray an oven-proof skillet with oil. If preparing on the stovetop, heat a griddle or skillet to medium high heat and spray with oil. Meanwhile, form the black bean mixture into patties with your hands, rolling into a ball first and then flattening slightly. This recipe makes about 6 burgers.***

Grill the burgers in the preheated skillet, turning after 5 to 6 minutes, and serve on a bun with your choice of burger fixin’s. Enjoy!

**You can use pretty much whatever suits your fancy, but my favorite combination have included sweet peppers, hot peppers (minced, and one or two tops), mushrooms, and corn.

***At this point, you can freeze any leftover burgers for later use between sheets of plastic wrap. I like to use Press ‘n’ Seal Freezer, since I don’t have to wrap them in anything else.

Grilled stuffed peppers with goat cheese

When we got our most recent CSA box, it was once again filled with several beautiful kinds of sweet peppers. Although they are pretty (and tasty!) I am never quite sure what to do with them.* We were feeling creative, and the weather was nice, so we decided to stuff them and grill them.

* Although I did recently find a great use for them, throwing them in with some rajas poblanas!

Lucky for us (ha!) we had picked up some Pure Luck goat cheese at the farmer’s market, and we had shredded mozzarella already in the fridge. That, plus some herbs from our garden, made an excellent stuffing for these little beauties.


The hubby also tested out a recipe for peppers stuffed with sundried tomatoes. The flavor was great, but the stuffing (which included some serranos) turned out extra-spicy.** We served both kinds of peppers with corn on the cob and a hearty side of farro cooked in veggie broth, which helped to cut the spice considerably.

** Even for him, which is saying a lot, as the man regularly doubles the amount of cayenne peppers or jalapeno called for in recipes and complains that it’s still not hot enough.

Next time (and there will be a next time, since we have a million sweet peppers growing in our garden, too), I think we’ll try mixing some farro in with the stuffing to cut the spice a bit. Stay tuned!

Grilled Stuffed Peppers with Goat Cheese
Loosely based on this recipe

2 large (or 3 smaller) sweet peppers
5 oz chevre or other soft goat cheese
1/2 cup finely shredded mozzarella
1 Tbs fresh chives, minced
1 Tbs fresh basil leaves, minced

Preheat the grill to medium-high heat. Halve the peppers lengthwise and remove stems and seeds. In a medium bowl, mix together the goat cheese, mozzarella, and herbs. Stuff the pepper halves with the mixture and close back together. Wrap the stuffed peppers in foil. Grill for about 20 minutes, or until the peppers are tender and the cheeses are softened.

Rajas poblanas

Rajas poblanas are deceptively simple: Just roasted poblano peppers, soft onions, and a creamy sauce, all tucked into a warm flour tortilla. They are absolutely delicious, though. Smoky and a little spicy, with a silky texture, they do not disappoint!

That’s the stuff.

These are probably the least authentic rajas poblanas ever, since about half of the peppers I used were sweet peppers, not poblanos, and I used mozzarella cheese instead of Jack, but oh well — it was good! I had a bunch of assorted sweet peppers from my CSA box that I wanted to use for something, and I am usually stumped by sweet peppers. But how can you resist when the peppers are this beautiful?

Way too pretty to end up in the compost!

I usually put sweet peppers in chili or veggie burgers, but after that I’m out. This is my new favorite way to use them!


Roasting the peppers really brings out the flavor, and this is such an easy meal to put together.

Rajas Pablanas
Based on a recipe from Bon Appétit, June 2012

2 lbs poblano chiles (or 1 lb poblanos and 1 lb mixed sweet peppers)
1 onion, quartered and cut crosswise into 1/4-inch slices
4 garlic cloves, minced or pressed
2 tsp dried oregano
3/4 cup sour cream or Mexican crema, if available
1/4 cup shredded Monterey Jack
Kosher salt

Preheat the broiler, or heat a gas grill to high. If broiling, place the chiles on a rimmed baking sheet. If grilling, put the chiles directly on grill grate. Roast, turning occasionally, until the chiles are tender and charred in places, 15–20 minutes. Transfer the chiles to a paper bag, close, and let steam for 15 minutes.

Peel the chiles after they’ve steamed, and remove the stem and seeds. Cut into 1/4-inch strips.

Heat a large dry heavy skillet over medium-high heat. Add the onion and cook, stirring often, until beginning to char, 6–7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the oregano and 1 cup water. Simmer until the onion is tender and water has evaporated, 5–7 minutes.

Add the chiles to the pan and cook until the flavors meld, about 5 minutes. Remove from the heat and stir in the sour cream or crema and cheese. Add a splash of water if the mixture is too dry. Season to taste with salt.

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