Not quite the Swedish Chef...

My Dad is a super awesome chef. He teaches people how to make swans out of watermellon; how to cook for a thousand people; and other really cool stuff.

The other day, I got to teach some Mexican cooking to one of his adult ed. classes. We made molletes, sopa de tortilla, and other yummy things (see "Taste of Mexico" for recipes). Haberneros optional!

Avacadoes

Avacadoes are GREAT!!! And if you don't like them, then maybe you will once you know how to pick one and prep one...watch the video for the scoop!

Tortilla Soup- Sopa de Tortilla

This is a great soup for a rainy day
Tortilla Soup
Sopa de Tortilla

4 cups water
2 cans salsa (find the ones in the Mexican aisle in the grocery store)
1 chicken bullion
1 onion, chopped
¼ cup fresh cilantro
2 Tbs oregano
2 cloves garlic, chopped
2 Jalepano peppers, chopped finely
1 large can tomato puree
2 cooked chicken breasts, shredded

tortilla chips
fresh cilantro
shredded Monterrey Jack cheese
lime slices
onions
sour cream


Saute garlic, Jalapeños, onion and oregano and cilantro. Afterwards, add water, chicken bullion, tomato puree, and salsa. Cook for approximately 20 minutes on medium heat. Add chicken and heat on low heat for 10 minutes.

Serve with remaining ingredients. You can put these ingredients in the table and let everyone add their own.

Mexican Pizza...sort of!

These are a great snack food!

Molletes (Moy-AY-tays)
1 loaf French bread
1can refried beans
sliced Swiss cheese

Slice bread in half the long way. Spread refried beans and top with cheese. Cook at 375 until cheese is golden. Serve with salsa (see previous blog!)