Avocado And Queso Fresco Sandwich Food
HONDURAN BALEADAS
In El Salvador there are pupusas. In Mexico there are tacos. In Honduras there are Baleadas. The simple version consists of a thick flour - though sometimes corn - tortilla that has been put on a charcoal grill. It's slathered in refried black beans and a bit of white farmers cheese then folded over like an American-style soft taco.
Provided by DMadrid689
Categories Main Dish Recipes Sandwich Recipes
Time 47m
Yield 8
Number Of Ingredients 9
Steps:
- Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky.
- Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes.
- Stretch each ball of dough into a thick tortilla.
- Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
- Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 36.9 g, Cholesterol 43.5 mg, Fat 23.1 g, Fiber 5.9 g, Protein 10.1 g, SaturatedFat 5.8 g, Sodium 368.5 mg, Sugar 0.7 g
AVOCADO AND QUESO FRESCO SANDWICH
Make and share this Avocado and Queso Fresco Sandwich recipe from Food.com.
Provided by QueSarah
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Stir together the mayo and the chipotle sauce. I like to make a larger batch and store it in the mayo jar for later use.
- Cut the baguette in half and spread both sides with chipotle mayo.
- Slice avocado and the queso fresco and place on the baguette.
- Toast in a sandwich press, or grill on the stove for about 5 minutes.
Nutrition Facts : Calories 994.9, Fat 28.1, SaturatedFat 4.7, Cholesterol 3.8, Sodium 1838.1, Carbohydrate 159.2, Fiber 15.2, Sugar 2.3, Protein 27.1
SPICY LIME AVOCADO SOUP
My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.
Provided by SerenaBloom
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 52m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
- Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
- Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
- Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
- Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 29.1 g, Cholesterol 34.3 mg, Fat 37.4 g, Fiber 15.7 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 538.9 mg, Sugar 4.8 g
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- To make the pickled red onions-In a medium bowl, combine red onion slices, vinegar, sugar, and salt. Stir until well combined. Let sit until red onions are pickled, about one hour, stirring occasionally.
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