Meatless Monday {Clean Eating} Roasted Beet Carpaccio

As a Polish girl, I was born with a beet in my hand.  We go together like peanut butter and jelly.  Every week, I am sure to buy them at the farmers' market and incorporate them into my (Polish) diet.   Eating whole and clean is very important to me, and it is not as difficult as people make it out to be.  The following recipe is from the book Clean Eats, by Dr. Alejandro Junger, the person I consider to be my clean eating guru.

A few months back, my husband and I hosted a small dinner party.  I was looking to make something, like a gorgeous starter or passed appetizer that would impress my guests.  When I saw the roasted beet carpaccio pictured in his book, I instantly knew this dish would be the one to get everyone at the party talking.  It did not disappoint.  The presentation was colorful and elegant, and most importantly it was delicious.  As most people usually eat a meat or fish carpaccio, a vegetarian option makes for an attractive option.

adapted from Clean Eats  

ingredients

4 large beets, peeled (use rubber gloves when peeling beets!)

2 handfuls of frisée, spinach or arugula

1 small handful of fresh herbs, such as mint, dill, parsley, ideally some edible flowers

Juice of one lemon

1/4 cup extra virgin olive oil, plus more for beets

Sea Salt and freshly ground black pepper to taste 

preparation

Preheat the oven to 350 degrees. Place beets in a baking dish, pour about 1/2 inch of water and then cover the dish with tinfoil. Roast the beets for about 45 minutes or until the beets are fork tender. remove them from the oven, drain the water, and allow the beets to cool. 

Once the beets have cooled, use a mandoline to slice them unto very thin rounds. Be careful as I sliced my finger on my mandoline, if you don't have one use a sharp knife to slice the rounds. 

Arrange the thinly sliced beets  over two serving plates, covering the entire surface of each plate. Drizzle the beets with olive oil and sprinkle them with the  sea salt. In a medium mixing bowl, toss the greens and herbs with the lemon juice, olive oil and salt and fresh ground black pepper.  grab a small bundle of greens with your hand and place it in the center of each plate, on top of the beets. Serve immediately and enjoy! 

Farmer's Market Taco: { Grilled Asparagus, Brunkow Cheese, Pickled Red Onion Tacos with Ancho Chile Sauce }

Asparagus is in-season, and I purchased mine from Mick Klug Farms at Green City Market. In addition to asparagus, one of my favorite finds at that market is the Brun-uusto Baked Cheese from Brunkow's. You can throw this cheese on the grill and the magic happens. I thought what a great idea to combine the two into a farmer's market taco creation. The inspiration came from from Chef David Dworshak at Takito Kitchen in Wicker Park. They also use the Brunkow Cheese in a home made taco along with veggies.  Those are REALLY great, but I was hoping to create my version using only seasonal and local ingredients straight from the the farmer's market to my table.  It turned out great... enjoy!

I paired this dinner with a bottle of Lagoon Hill,  Sauvignon Blanc, a personalized wine delivered to my doorstep from Tasting Room by Lot 18. I recommend you try the wine tasting kit; it's only $9.99. 
It's simple and fun!  I tasted... I rated.... and Tasting Room's WinePrint technology personalized the wines that suit my palate! I am so relieved to be part of this program because now I don't have to settle or attempt to choose wines at the store, all the bottles that are delivered to me are just right! 

 Via 

Ancho Chile Sauce

ingredients

2 ancho chile pods, seeded and stemmed
1 chipotle chile or 1 tablespoon sauce from 1 can chipotles en adobo
1 small yellow onion, finely sliced
2 garlic cloves, grated 
1 tablespoon olive oil 
1 tablespoon apple cider vinegar 
2 teaspoons dried oregano, preferably Mexican 
2 teaspoons of fresh lime juice from about 2 limes 
1 cup, water 
2/3 cup Mexican crema or sour cream 
Fresh ground pepper and kosher salt to season 


preparation 

Heat the ancho chiles in a sauté pan over medium high heat, turning occasionally for about 3 minutes or until toasted. Place the ancho chile in a bowl with the hot water. I use my electric water kettle to achieve the perfect water temperature. You can also heat the water in a microwave safe bowl for 1 minute.  Let it steep until the ancho chiles are softened. 

Using the same saute pan, heat 1 tablespoon of olive oil over medium high heat adding the onions; cook for about 6 minutes or until translucent, soft and lightly browned. Add the garlic and oregano, cook for about 30 seconds and the vinegar, chitople chile and cook for about one minute. Transfer this mixture into a blender along with the ancho chiles, crema (sour cream), and lime juice. Pulse  until smooth and blended. Season to preference with fresh ground pepper and kosher salt. If you can't buy ancho chile, just omit that preparation and make chipotle sauce! 

Grilled Asparagus Taco 

ingredients 

2 - 2 1/2 lbs of asparagus, bottoms trimmed 
1/2 teaspoon olive oil 
Fresh ground pepper and Kosher salt 
1 block of Brunkow's Brun-uusto Original Baked Cheese
1 package of corn tortillas
 (I used freshly delivered Atotonilco tortillas)
Pickled red onions 
Fresh Cilantro leaves 
Lime wedges 

preparation 

Toss and coat the asparagus in olive oil and season with Kosher salt and fresh ground pepper.  Make sure your grill is cleaned and gently wiped down with olive oil. Heat your grill or  indoor grill pan to medium heat. Grill the asparagus for 7-10 minutes, until charred and fork tender. Turn the asparagus every few minutes so they cook and brown evenly. Remove from heat. Cut into 1-inch segments. While the asparagus is on the grill, throw your block of Brun-uusto on  the grill too and cook to your melted preference. 

To plate tacos, double stack your warmed tortillas. Spread the ancho chile sauce on tortilla, divide asparagus and cheese between the tortillas. Top with pickled red onions and cilantro. Serve immediately and garnish with lime wedges.  Enjoy! 

Peppermint Bark

A traditional and quintessential holiday treat, peppermint bark is really easy to prepare and can be done in a few minutes. I prefer to use the bitter dark chocolate instead of sweet white chocolate because of it's health benefits. I recommend using dark chocolate with a higher percentage of cocoa in the bar (I used a bar from Trader Joe's with 72% cocoa), it's a high-quality source of bioflavanoids and antioxidants, while white chocolate has the lowest nutritional value of all chocolate types because it is processed with milk and has large qualities of sugar thus making it higher in fat and calories. This holiday treat is "skinny" and gluten-free! 

ingredients 

2- 3 bar packages of Trader Joe's 72% cacao dark chocolate bars 
1 bag of Trader Joe's peppermint candies or 10 regular sized candy canes, crushed 
Freshly ground or grated Himalayan Pink salt or rock salt  (optional)

preparation 

Break up the peppermint candy into crushed pieces. Prepare a cookie sheet lined with wax or parchment paper. Melt the chocolate in a double boiler. Once melted, stir in about 2-4 handfuls of crushed peppermint. 

Pour the melted chocolate onto the lined cookie sheet and spread out with a spatula. Sprinkle the candy chucks on the chocolate. I like to sprinkle a little bit of rock salt on bark.

  
For faster preparation, place in the freezer for about 5 minutes or until hardened. You can set in the refrigerator for an hour or so. Break it into pieces and serve! Enjoy! 

Happy Holidays! 

Boeuf Bourguignon

The joy of food is everything to the French and fundamental to their way of life, as it is to me and my family.  Food and travel are a constant topics of conversation in my life.  Growing up, family meals were an occasion in themselves, especially ones prepared by my Mother, where we would gather to celebrate one of life's most basic pleasures. My mother is the most amazing cook; all her meals she produces are formal and elaborate. My mother's French cooking along with our trips to Paris really influenced and shaped the way I think about food, by understanding and respecting the essence of the ingredients, and how to effectively use French cooking techniques. 

I grew up on fresh baguette sandwiches, daily soups, delicious stews or sautées, not on processed foods.  My favorite of her French dishes is her beouf bourguigon.  So I made this last night (just in case the Mayans were right) so it would be my last meal. The good news is that it's better the second day, so bring it Mayans.

ingredients 
3 1/2 lb lean stewing beef, cut into bite size pieces about 1-inch cubes
6 ounces thick cut bacon, diced
3 Tablespoon of french butter 
3/4 lb pearl onions
3/4 lb of mushrooms, sliced in quarters 
1 yellow onion, sliced 
1 lb carrot, sliced diagonally 
2 or 3 garlic cloves, finely chopped
3 tablespoons of flour (you can substitute with GF flour if needed) 
1 bottle of Burgundy wine 
2 1/2 -3 cups of beef broth
1 1/2 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1 teaspoon fresh parsley, chopped roughly 
Kosher Salt
Fresh ground black pepper 


preparation 

Heat the olive oil in in a large heavy flameproof casserole or a large Dutch oven, such as a Le Creuset or Staub. Add the bacon and cook over medium heat until golden brown. Remove with a slotted spoon and drain. Transfer the bacon to a plate or bowl. Add one layer of beef to sear, turning it to color all sides, until well browned.  Work in batches if needed. Transfer the beef to a plate. Set aside. 

Melt 1/3 of the butter over medium heat, add the pearl onions and cook, stirring frequently until lightly golden. Set aside on a plate. 
Melt half the remaining butter over medium high heat, add the mushrooms and sauté, stirring frequently, until golden.  Set aside with the pearl onions on a plate

Melt the remaining butter add carrots and onions and cook for about 10 minutes, stirring occasionally. Add the garlic and cook for about 1 minute. Put the meat and bacon back into the pot with any accumulated juices. Sprinkle over the flour and cook for 2 minutes. Add the Burgundy, beef broth, tomato paste & thyme. Bring to a boil, cover pot with a tight fitting lid and simmer over low heat, stirring occasionally, for 3 hours. Add the sautéed mushrooms and pearl onions and cook, covered, for 30 minutes. For faster preparation, bring to boil. Place in oven at 250 degrees for 1 1/2 hours. Season to taste. For each serving, spoon the stew over a slice of baguette or boiled potatoes and sprinkle with parsley. Enjoy! 

Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar

Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C.  This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish! 

serves 8

ingredients

1 1/1 lb brussels sprouts, trimmed and quartered
1 1/2 lb red onions, thickly sliced
1/4 cup balsamic vinegar
1 tablespoon olive olive 
kosher salt
fresh ground pepper 

preparation

preheat oven to 450 degrees. Line a large baking sheet with parchment paper or nonstick foil. 
Spread the brussels sprouts in single layer on prepared baking dish and toss with olive oil. Roast the brussels sprouts, stirring occasionally, for about 12 minutes. 
Add the onions, tossing to combine and roast for about 10 minutes or until golden brown. Drizzle the balsamic vinegar, tossing to combine and roast for about 2-3 minutes longer. 
Transfer to serving bowl and season to taste with salt and fresh ground pepper. 

Enjoy! 

how to roast a pumpkin

I bought a pumpkin, this morning, at the Wicker Park Farmers Market. 
Pumpkins are now in season and I love pumpkin dishes, as do my dogs & cats. I roast the pumpkin and I add the healthy goodness to their food.  There is a good reason that pumpkin is often a top ingredient in higher quality dry food, as it has many important benefits to our furry friends as well as to us! It helps them with digestion because it's high in fiber. I have a boxer, Stanley "Pup", and it helps him with indigestion and upset stomach. Pumpkin is an excellent source of Vitamin A, beta-carotene, potassium, and iron. It can help reduce the likelihood you and your pet will develop cancer. So eat up some pumpkin this Fall.  One more thing, I NEVER throw away the pumpkin seeds, as I roast them for a healthy snack. Pumpkin seeds also are high in essential fatty acids and antioxidants. 

via

Here is a short demo on how to roast your own pumpkin 

via 

(I apologize that the pictures aren't the best quality. It's dark and stormy in Chicago and my camera is with my husband in China)

ingredients 

Choose a firm, pie pumpkin, about 3-4 pounds

preparation 

Preheat the oven to 350 degrees 

Rinse the pumpkin, removing any dirt or debris 

Carefully cut the pumpkin in half on a large cutting board with a sharp knife. 

Scoop out the seeds with a metal spoon, i like to use this scalloped serving spoon for the nice edge.

Lay the pumpkins face down in a large baking dish and cover them with 1/4 inch water.

Place in oven and bake for 45-60 minutes (depending on the size) or until tender, use a fork to check. 

Remove the baking dish from the oven. Let it cool down before handling and scoop out the insides and store in a glass jar.

Discard the skin and the pumpkin stored in a air-tight container will keep for five days in the refrigerator.

Bacon Wrapped Dates

Everything is better with bacon and dates are no expectation! 
Bacon wrapped dates is a great BBQ appetizer for the end of summer or as a way to start your fall at a picnic in the park. They are so addicting, and your guests will love munching on these plump, sugary, and salty bite-sized babies. 
Be sure to allow time to cool because they are molten hot straight from the oven! 

ingredients

1 12 oz package of bacon (make sure not to purchase thick bacon slices) 
1 package of medjool dates from Trader Joes 

preparation

Preheat oven to 350 degrees. I cover my cookie sheet with parchment paper, but feel to cover with aluminum foil. Meanwhile, wrap the slices of bacon around the date. If needed to hold bacon onto the date, place a toothpick through the center. Make sure to place the wrapped date seam facing down on baking sheet. Repeat until all the dates are wrapped in the bacon. Bake for about 25 minutes or until bacon is crisp. Let cool for about 10 minutes before serving! Enjoy!

Grilled Salmon with Mango Salsa

Happy, Girl Meets Grill, Friday!! Salmon is my favorite fish to eat. I cook and grill with simple ingredients because I hate to overpower my food with too many marinades and seasonings. With a piece of delicious grilled salmon, you can come up with so many wonderful fresh toppings. One of my favorite summertime grill toppings is mango salsa. It's exotic and zesty. If you are short on time, you can always pick it up at most local grocers, like Whole Foods. 

ingredients

2 -6oz pieces of salmon fillets, skin on 
(I used the Icelandic salmon from Whole Foods- it grills the best!) 

kosher salt

fresh ground pepper

Mango Salsa

1 mango, peeled and diced

1/3 cup red onion, diced

1/3 cup fresh cilantro, roughly chopped

1 tablespoon/teaspoon jalapeño, finely chopped 
(add according to your spice preference) 

1 tablespoon lime juice

salt and fresh ground pepper 

preparation

Preheat the grill to medium-high heat. It's very important to have your grill clean without any past grilling residue. We wipe down the grill with a soft cloth dabbed in olive oil. 

Season the salmon with kosher salt and fresh ground pepper. 

  

Place the fillets on the grill, skinless side down first. Close the grill lid, and cook 2-4 minutes on the first side. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart. Make sure to use tongs, and/or a metal spatula, to carefully turn the fish onto the other side, so it's skin side down on grill. Close the grill lid, cook for another 2-5 minutes, depending on the thickness of the fillets. Salmon is done when it's just barely opaque throughout.

Meanwhile, in a bowl, combine first five ingredients for the mango salsa and mix well.  Season with salt and fresh ground pepper, to taste.

Plate the salmon and top with mango salsa. Serve immediately. Enjoy!! 

Papaya Smoothie

I have been fighting a cold in 100 degree weather. UGH! In order to feel better and get healthy, I made an appointment with my acupuncturist, Lexi, for an acupuncture session and cupping. She is amazing at what she does and I strongly believe in her chinese medicine treatments.  After my session, I started to feel better, and craved a smoothie. I had Mexican papaya on hand, and I didn't want it to go to waste. It is a rejuvenating fruit, and it helps your body receive the maximum level of nutrients to aid digestion and inflammation.   Cheers to my health and to Lexi!  

ingredients 

2-3 cups papaya, seeded and chopped

1/4 cup fresh pineapple juice 

1 lime, juiced

preparation

Place all ingredients in a blender. Pulse until well combined. 

Grilled Corn with Chili Lime Butter

It's still Girl meets Grill Friday! The storms have cleared in Chicago and I wanted to share a sunny side dish. To make my chili lime butter I used Tajin Classico versus chili powder. Tajin is one of my favorite authentic Mexican seasonings. It is made of 100% Mexican Chiles and is gluten free. ¡Muy delicioso! The chili lime butter adds a great finishing touch and flavor to the grilled corn on the cob. You can make the butter a day prior and just bring it to room temperature before serving.

ingredients

2 ears of corn on the cob,  remove all but a thin layer of husk

2 Tablespoons of butter, softened 

1/2 Teaspoon Tajin Seasoning

1 teaspoon fresh lime juice

Lime wedges

preparation

Chili Lime Butter

Place butter in a small bowl or ramekin, add in Tajin seasoning and lime juice. Mix well. Cover and place in the refrigerator until ready to serve.  

Grilled Corn

Preheat grill to medium high heat. 

Place corn on the grill. 

Cook for about 10-15 minutes, rotating the corn so all the

sides are cooked evenly. Remove corn from grill; cool the

corn slightly before handling. Peel the remaining husk away

(and stringy things) and place corn back on the grill for

several more minutes.

Serve corn immediately with chili lime butter and fresh 

lime wedges. 

I ate my corn with a bone-in ribeye and a baked potato with 

fresh chive sour cream! 

Gazpacho

Chicago is having a heat wave right now. 100 degree weather. ¡Hace Calor!  The scorching summer temperature reminds my husband and I of when we lived and studied abroad in Sevilla, Spain.  Last night, I suggested why don't we revive our Andalusian summer memories with a Tapas Tuesday dinner.  Gazpacho is a chilled and raw soup, refreshing, colorful, and flavor packed. Why not cool down with some ice cold gazpacho?  I love making home made soups. They are good for you and nourishing. Gazpacho is simple to make, the ingredients don't break the bank and it requires no cooking! It is a fool proof recipe assuming you know how to turn on your blender! You can garnish with croutons or finely chopped cucumber, onions and peppers. 

ingredients

1 package of  Trader Joe's mini heirloom tomatoes (that's what I had on hand) or 4 ripe tomatoes 

1 onion, chopped

1/2 green pepper, seeded and chopped

1/2 red pepper, seeded and chopped
2 Persian cucumbers, peeled and chopped (that's what I had on hand)
    or 1/2 cucumber, peeled and chopped
3-4 garlic cloves, peeled
1-2 Tablespoons of Sherry Vinegar
1-2 Tablespoons of Olive Oil 
Sea Salt
Fresh ground pepper


preparation 


Place all ingredients in a blender and pulse until well blended.  Serve cold. Garnish with bread/croutons or finely chopped cucumber, onions and peppers. 

Cucumber Feta Bites

I love making these crisp, light and refreshing bites. I always have all the ingredients on hand. With my herb garden in bloom, I try to incorporate my fresh herbs in every meal I make. I served these as an hors d'ouerves at my Mother's Day brunch and my guests told me they could eat the whole tray by themselves.  I also enjoying making these as a snack. It's a perfect and a cooling bite for summer!

ingredients


2 cucumbers, washed and cut lengthwise (Seedless preferably)
1/4 cup of Feta cheese, crumbled (Goat's milk feta is my favorite!)
1 tablespoon of fresh mint chopped (you can use mint, parsley or dill)
Fresh ground pepper to taste
A pinch of Sea Salt


preparation


Once you cut the cucumber lengthwise begin to scoop out the middle with the seeds. (I used the scoop insides to make a tzatziki sauce for my grilled lamb.) Mix the feta, fresh herb, pepper and salt. Spoon into the gutted cucumber center. Slice the stuffed cucumber into 1 inch pieces or bite sized wedges. Serve immediately. 

Juice: Dandelion

Move over kale, dandelion is my new greens’ juice and go-to detox elixir.  This super weed surpasses all veggies in its nutrient content. Its health benefits surpass the bitter taste, and I guzzle this juice down.  If you are too lazy to head to the store, you can pick the dandelion leaves from your yard and juice them, or you can also enjoy drinking it as a root tea by drying out the leaves. 

ingredients

one bunch dandelion leaves, washed 

Here's to your health!

Mini Marinated Mozzarella & Sun Dried Tomato Bites

I love hosting and cooking for my friends and family. No matter where I serve my guests, they always seem to like my kitchen the best. I served these special appetizers bites at my Mother's Day brunch. They are super easy to make and will leave your guests impressed. You can prepare a day or two before your event and just assemble the bites that day. I adapted this recipe from Southern Living.

ingredients

1 16oz (1 lb) Trader Joe's All Natural Fresh Mozzarella Log, cut into 1 inch squares.
(I cut into 16 pieces, one per guest)
16 small sun dried tomatoes or slow roasted tomatoes
2-3 Tablespoons of Olive Oil (enough to coat each cube)
1 teaspoon of Archer Farms Grinder of Sea Salt & Garlic ( you can use garlic powder and salt)
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
Freshly ground pepper

preparation

In a mixing bowl, mix olive oil and the next in 4 ingredients. Add cubes of mozzarella to seasoned mixture and coat the cubes evenly by gently stirring or tossing.  Cover and refrigerate let the cheese marinate up to 24 hours. Place cheese cubes on serving plate. Top cubes with sun dried tomatoes and garnish with a rosemary stem, a piece of basil or you can just use a toothpick. Serve and enjoy!

Grilled Creole Shrimp with Mixed Greens

Aren't these shrimp beautiful, succulent and colorful? I love making these as an appetizer or a last minute dinner.  My boy, the grill and a girl are the perfect cooking trifecta. We believe in deveining and gutting both sides of the shrimp because it really grosses us out.  

ingredients

4-6 or 1 pound wild caught raw shrimp

1-2 tablespoons of Tony Chachere's Creole Seasoning

1-2 freshly squeezed lime or lemon juice

2 cups of mixed greens or mache, washed and dried 

preparation

preheat the grill to medium high. 

For the shrimp:

Peel the shrimp, devein and wash the shrimp.  Add shrimp in a bowl. Season by sprinkling 

Tony Chachere's Creole Seasoning on both sides of the shrimp and squeeze fresh lime or lemon juice. Let it marinate for about 10-15 minutes. 

Grill the shrimp for about 2-3 minutes per side or until cooked through. Shrimp cooks very quickly and easily can become overcooked and chewy. 

Arrange the salad on a plate. Place the grilled shrimp on top of the salad and squeeze the fresh lime or lemon juice over shrimp and salad. Serve and enjoy! 

Chicken Pozole

My host Madre in Cuernavaca, Mexico would make pozole for us with hominy corn.
This hearty stew has a special place in my heart as it reminds me of living in Mexico.  Corn is a sacred plant among the Aztecs, so many Mexicans eat pozole on special occasions.  Traditionally the stew is prepared with pork but I prefer the lighter taste of chicken and it's faster to make, the staple ingredient to any pozole is hominy corn.

ingredients

1 tablespoon Olive Oil

1 teaspoon dried Mexican oregano

1 teaspoon of Pilsen Latino Seasoning from The Spice House

3/4 teaspoon ground cumin

1/2 teaspoon of crushed red pepper or chili powder

2 garlic cloves, minced

1/2 cup of onions, chopped

3-4 fresh tomatillos, husked and quartered

1 15 ounce can of hominy, rinsed and drained ( I used La Preferida) 

1 1/2-2 cups of chicken breast cooked and shredded (I used Empire Kosher Organic Chicken Breast)

2 cups of homemade chicken broth or 14 ounces of Organic Low Sodium Chicken Broth

Garnishes:

Freshly squeezed lime juice

Avocado, peeled and cut horizontally 

Radishes, thinly sliced

Fresh cilantro leaves, whole or chopped 

Salt and Pepper to taste 

Tortilla Chips 

preparation

Make sure you have your chicken prepared beforehand.  If not, you can buy a rotisserie chicken breast from your local grocer.  

Heat olive oil in a saucepan over medium high heat, add the onions, garlic, oregano, cumin, seasoning and crushed red peppers.  Cook for about 2-3 minutes, stirring occasionally. Add the tomatillos and cook for about 5 minutes, stirring occasionally. Add the chicken broth and hominy; bring to a boil and cook for about 8-10 minutes. Add the shredded chicken and cook for about 3 minutes or until the chicken is heated through. Remove the saucepan from the heat.  Use a ladle to pour the pozole into a bowl.  Squeeze fresh lime juice and add all the garnishes. Serve the pozole immediately. 

My husband likes to break the tortillas chips into the pozole. Enjoy!

Kat's Quesadilla

I order this veggie quesadilla when I hit up some of the local Chicago taquerias like La Pasadita on Ashland, Las Asadas On Western, Arturo's Tacos on Western and Picante on Damen. They are so delicioso with some salsa verde.

ingredients

1 corn tortilla ( I LOVE picking up warm corn tortillas by Atotonilco in Chicago, they deliver twice daily to many Mexican Supermercados)

1/2 avocado, sliced horizontally

1/8 or 1/4 cup lettuce, shredded

1/8 or 1/4  cup of tomatoes, chopped or diced

1/4 cup shredded  or 1/4' slices of of  Supremo Queso Chihuahua cheese

preparation 

Preheat a flat cooking pan over medium heat. Place tortillas flat on the pan and spread cheese to cover the tortilla. Place another tortilla over the top of the cheese. Cook for about 2 minutes and flip the tortilla  on it's other side.  Make sure not to burn the tortilla, if needed lower the heat. Cook for about 2 minutes or until cheese is melted.  Remove from heat and pull apart gently to open the quesadilla. Begin stuffing it with avocados, tomato, lettuce and salsa or hot sauce.  Serve & Enjoy!