The weekend is here, so I decided to make a little feast of my husband's favorites to celebrate with few friends: grilled corn, beer cheese nachos and spinach artichoke quesadilla. Plus ice cold Mexican beers, of course!
They are all so easy and fun to make that you can cook them all at the same time or with a friend! Turn on some tunes, dance a little and make the cooking process a highlight of the Friday Fiesta!
Spinach Artichoke Quesadilla
30 MINUTES AND COUNTING: On a medium skillet, heat a tablespoon of cooking oil in medium heat. Add 1 shallots chopped and 2 cloves of garlic chopped. When it starts to become fragrant, add 1 packet of baby spinach (should be washed and cleaned) and let it wilt, about 3-5 minutes. Coarsely chop 12 oz of baby artichoke and add to the skillet (should come from a jar and marinated, make sure to drain the liquid before cooking). Sautee for another 5 minutes. Season to taste and set side on a sift to drain the liquid out.
20 MINUTES AND COUNTING: Clean the skillet and heat again at medium heat without any oil. On a clean surface, assemble the quesadilla by laying a 10" soft tortilla shell flat and scooping 1/4 of the spinach artichoke mix and 1/2 cup of shredded Mexican cheese mix on half of the shell. Fold in half and brush olive oil on the side that you will be cooking and let it sizzle on the skillet for few minutes. When it turns golden brown, flip and cook the other side. Repeat until you use up all the spinach artichoke mixture. It should produce around 3-4 quesadillas.
Playtime Beer Cheese Nachos
30 MINUTES AND COUNTING: On small skillet, mix 1 bottle of beer (preferably Mexican beer) and 1/2 cup of milk and cook on low heat for 5 minutes. Once the mixture starts to heat up but not boiling, remove from heat and set aside.
On separate saucepan, melt 2 tablespoons of butter at medium-low heat. Add 2 tablespoons of flour to create a roux. Stir continuously until they are blended together. Add the beer-milk mixture and stir gently to blend together.
20 MINUTES AND COUNTING: Add 2 cups of shredded cheese (preferably blend of sharp cheddar and mozzarella) in small batches, folding and melting each bit before adding another batch. Repeat until all the cheeses are in.
While the cheese sauce is cooking, preheat the oven at 475° and reheat refried beans on separate skillet with a little water to make the consistency more runny. In between batches with the cheese sauce, start making your topping of choice. Here, I picked grilled spicy sausage, chopped shallots and avocado slices. But you can also substitute the sausage with any kind of shredded meat or ground meat - just precook them before assembling. You can also add sliced jalapeño or fried garlic chips.
10 MINUTES AND COUNTING: In a baking sheet, start to assemble the nacho. Start spreading an even layer of tortilla chips, then cheese sauce, then refried beans and then repeat until all complete. Bake for 10 minutes or until the chips becomes golden. Dress the nacho with all the toppings, and a dollop of sour cream on top and voila! FRIDAY FIESTA!!!!
Charred Corn on the Cob
There are two quick ways to make this.
OPTION 1: Grill this on a Himalayan salt block. Just brush with olive oil and just let it sizzle and char to golden brown.
OPTION 2: Boil the corn for 10 minutes and then char on a skillet with salt and olive oil.
FOR THE QUESADILLA
Baby spinach, 1 packet
Marinated artichoke, 12 oz.
Shallot, 1 chopped
Garlic, 2 cloves chopped
Shredded cheese, Mexican blend, 2 cups
10" soft tortilla shell
FOR THE NACHOS
Beer, preferably Mexican like Pacifico, Victoria
Shredded cheese, Mexican blend, 2 cups
Refried beans, 1 can
Milk, 1/2 cup
Butter, 2 tablespoons
Flour, 2 tablespoons
Tortilla chips, about 6-7 oz
Toppings of your choice such as grilled sausage, avocado slices, freshly chopped shallots, cilantro, fried garlic chips, sliced jalapeño
Sour cream, as many or as little as you like
FOR THE CORN
Corn on the cob, 1 per guest
Salt or Himalayan salt block