An challenging Mexican Frittata recipe For Vegetarians

Queso Dip - An challenging Mexican Frittata recipe For Vegetarians

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This splendid dish is favorable for everyone, not just vegetarians, because its flavors are perfectly balanced. Vegetarian recipes like this are all the time great for everyone because a well-balanced dish does not need meat or fish. Plenty of flavor comes from the eggs, vegetables, and seasoning.

What I said. It is not the final outcome that the actual about Queso Dip . You read this article for info on what you wish to know is Queso Dip .

Queso Dip

If you are seeing for egg recipes, what about production a vegetable frittata? This is similar to an omelet but with Plenty of vegetables, cheese and other seasonings to give the method an authentic Mexican flavor. This is a colorful and piquant method and it is excellent to serve your guests when they are arriving and enjoying their first drink.

This salutary appetizer even features a homemade chipotle chili dip to keep the Mexican theme going. If you like Mexican food recipes, you will enjoy this one. You can get chipotle chilies from a Latin or Caribbean food store. This recipe, which is easy sufficient for even beginner cooks, makes sufficient for ten appetizer portions.

What You Need:

1 crushed clove garlic 1 tablespoon olive oil 1 lb butternut squash, seeded and cut into 1 inch cubes Juice of 1 lemon Chopped bunch of green onions 8 oz crumbled feta cheese or queso fresco 2 eggs 1 3/4 oz all-purpose flour 1/8 teaspoon ground nutmeg Handful chopped fresh cilantro Vegetable oil, for frying

For The Spicy Dip:

2 plum tomatoes Juice of 1 lime 1 tablespoon white sugar 1 dried chipotle chili pepper 2 canned roasted red peppers in oil

How To Make It:

Put the chili in a bowl and cover it with boiling water. Let it sit for ten minutes, to soften, then drain the water off. Preheat the oven to 350 degrees F. Put the squash chunks in a roasting tin and drizzle the olive oil over them. Season with salt and pepper and roast for about twenty five minutes, until tender.

Combine the onions, feta, garlic, nutmeg, lemon juice, cilantro and eggs in a food processor and puree it. Add the squash, flour and some salt and pepper and puree the mixture until it is chunky. Cover and chill it for half an hour.

Slash the tomatoes and plunge them in boiling water, then let them cool and peel them. Quarter them and take out the seeds, then add them to the food processor with the roasted peppers, sugar, and chili pepper.

Puree the mixture, and then add the lime juice and a combine of tablespoons of the oil from the jar of peppers. Season the mixture and puree it again. Heat half an inch of oil in a skillet, then add a tablespoon of fritter mixture to the hot oil, and repeat. You can fry six at once.

Cook the frittatas for a few minutes, turning them halfway. When they are golden, they are done. Drain them and keep them warm while you do the rest. You will get about thirty fritters. Serve them with the chili dip. If you enjoy authentic Mexican food recipes, you will love these flavorful frittatas and the splendid dip.

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