Sunday, August 17, 2014

A San Diego Taquito



 
This week's meal was inspired by a recent trip to Cabo, and a discussion about a taquito (Bay Area term) vs. a rolled taco (San Diego term). Either way, it sounded good for dinner, so we headed to our local Farmer's Market for the fixings.
 
For the Guacamole you will need:
3 large avos
2 whole limes
black pepper (to taste)
salt (to taste)
Something spicy (we added habanero for an extra kick)
All you have to do here is mash the ingredients until you get the consistency you want (did we mention this was really easy?!)
 
 
For the Taquitos/Rolled Tacos you'll need:
As assortment of red and green Sishito Peppers (these are smaller than a sweet peper but sautee really well!)
Diced Zucchini
Refried Beans
Small corn tortillas
Cheddar cheese
 
Dice Shishito peppers and zucchini into small pieces and sautee for about 4 minutes, so they cook but don't get soft. (We used olive oil, salt and pepper to add some flavor)
Spread the refriend beans on one side of the tortilla (this helps to bind them together)
Add shredded cheese, peppers, and zucchini to one side of the tortilla.
Roll them up!
We cooked these for 18 minutes on 375 and broiled them (for added crisp) for 4 minutes.
 
Top them with homemade guac and habanero salsa and enjoy!
 
These dishes are best enjoyed with a margarita on the rocks.
 
Cheers!
Kaitlyn & Kyle
 
 
 
*We found everything we needed at the farmers market, but Shishito Peppers can be found in most grocery stores.
 
 

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