Ah, the joys of simplicity. Particularly when the tummy starts rumbling and snacks must be pursued. This tasty dip comprised of refried beans, green chiles and shredded cheese is too easy to be as good as it is. And yet, 9 times out of 10, if I’m at my parents house rummaging through their pantry for a bite of something, I’ll end up making this dip. And 10 times out of 10, whomever is around will stop what their doing and help to polish off the entire dish of the stuff.
I’ve been making this bean dip for longer than I remember, but the addition of the chiles I can specifically recall. I was visiting my grandmother in Arizona for the summer, and she called from work to say that she was bringing her boss (and our family friend) over for cocktails and a bite to eat. Could we make something quickly and preferably spicy? My mom got to work and I watched her make this bean dip with the addition of piquant roasted hatch chiles. Mom wasn’t messing around. Happy hour was a success and I got to mimicking her technique from that day on. Momma don’t play 😉 And neither should you, so try out this dip. Continue reading Green Chile Bean Dip→
This one goes out to my best friend Kate, my partner in crime for the majority of my favorite shenanigans of all time. That’s right, of all time. Kate and I have been friends since well before I was legally allowed to and/or had the money to pay for the margarita below. And yet, when I think about the sheer giggle fits we’ve shared in this rag tag life, I’m amazed at how few were dependent upon tequila or discretionary funds. Continue reading Hibiscus Chile Margarita→
Enchiladas Suizas is one of Dennis’ all time favorites – combining tender, white meat chicken with a green chile sauce cooled by cream cheese and sour cream, these babies rarely stay on the plate for too long when Dennis is around. His favorite version were from Cafe Frida in New York City and it was ne’er a visit that he didn’t order both the Enchiladas Suizas and the Tres Leches. Incredibly, the dish originates from Swiss settlers in Mexico contributing swiss cheese to the traditional enchiladas verdes, or corn tortillas rolled and sauced with tomatillos. The dish now refers less to the use of swiss as the inclusion of a creamy sauce with white cheese.
This version, which is loosely based on Dennis’ favorites, is incredibly versatile for all palettes and spice levels. Make the version below for a relatively mild experience or kick it up with a chopped jalapeno in the chicken mixture and a hotter green chile sauce (which are available at the market in both mild and spicy varieties). Poaching the chicken before mixing with the cream cheese helps to keep it super tender and moist, and the scallions add flavor. It’s a nice diversion from straight up red sauced enchiladas, but if you feel like a fiesta, make these along with the red variety and call it a party. I don’t know about you, but I loooooove an impromptu party. Continue reading Enchiladas Suizas (Green Chile Chicken Enchiladas)→
