Recipe for Baked Masa Boats with Cheese and Roasted Poblanos 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
8 appetizer
Ingredients:
Amount Ingredient
Cazuelitas de queso y rajas)
makes 8 appetizers
3 med poblano chilies
1 tbl vegetable or olive oil
1 sm white onion, sliced 1/4 inch thick
2 x cloves garlic, peeled, finely chopped
1/4 tsp dried oregano
2/3 tsp dried thyme
1/2 tsp salt, plus a dash for seasoning
1/2 lb (about 1 cup) fresh masa for tortillas (see Note 1)
2 tbl vegetable shortening or lard
1/2 cup (6 ounces) shredded Chihuahua or Monterey Jack cheese
1/4 cup finely crumbled queso anejo, dry feta or Parmesan cheese (see Note 2)
1 x egg yolk
1 tsp baking power
1 x chorizo sausage, about 7 ounces, casing removed (see Note 2)
4 cup shredded romaine lettuce
4 x radishes, thinly sliced
Instructions:
Instructions: Place poblanos over a gas flame or 4 inches below a very hot broiler until blackened on all sides, about 5 minutes for open flame or 10 minutes for broiler.

Cover with a kitchen towel; let stand 5 minutes. Peel. Pull out stem; seed.

Rinse lightly to remove bits of skin or seeds. Slice into 1/4 inch strips.

Heat oil in a medium skillet over medium-high heat. Add onions; cook until lightly browned, about 5 minutes. Add garlic, 1/4 teaspoon of the oregano and the thyme; cook 1 minute. Stir in poblanos. Season with a dash of the salt; cool.

Heat oven to 350 degrees.

For cazuelitas, combine the masa with the lard, 1/2 cup of the Chihuahua cheese, queso anejo, egg yolk, baking powder and 1/2 teaspoon of the salt in a large bowl. Mix together with your hands until a smooth, soft dough is formed, about 5 minutes.

Divide into 8 balls. Flatten each with your fingers into a 3 inch disc with raised edges. Place on a greased or parchment-lined baking sheet; bake in upper third of oven until barely set and just beginning to brown, about 15 minutes.

Cool slightly; pinch a 1/2 inch high border of the still-soft masa around the edge of each. Press down centers to flatten evenly.

Combine the poblano strips with the remaining 1 cup Chihuahua cheese; divide among the cazuelitas. Bake until cheese melts, about 10 minutes.

Cook the chorizo in a skillet over medium heat, breaking up any lumps, until thoroughly cooked, about 10 minutes. Drain on paper towels.

Toss the lettuce with the radishes, vinegar and a little salt.

Divide among serving plates. Set the cazuelitas on the lettuce; top with a spoonful of chorizo.

Note 1: If you cant get fresh masa for these, make your own by combining 1 cup masa harina with 1/2 cup plus 2 tablespoons hot water.

Note 2: Look for queso anejo (dry, aged cheese) and chorizo sausages in some markets or Mexican markets.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Baked Marmalade Pancake   ::   Baked Masa Boats with Cheese and Roasted Poblanos (Cazuelitas De Queso Y Rajas)   ...