2023 March Board Book

3-4 cups seasoned, refried beans 10 ounces Real California Asadero, Oaxaca or Quesadilla cheese, coarsely grated For the pico de gallo: 3 ripe Roma tomatoes, diced 1/2 onion, chopped 2 jalapeño peppers, seeded and chopped 1/4 cup fresh cilantro, chopped Juice of 1/2 lemon

Salt to taste Directions: Preheat oven to 375 degrees.

Make the pico de gallo: In bowl add diced tomato, chopped onions, chopped jalapeño peppers and chopped fresh cilantro. Mix everything together and add lemon juice. Season with salt to taste. Cut bread rolls in half and place on baking sheet cut side up. Drizzle bread with olive oil and bake in preheated oven 8 minutes, just until edges start to brown. Warm refried beans if needed. Top each half of bread with layer of refried beans and shredded cheese. Turn oven broiler on and bake molletes about 2 minutes or until cheese has melted. Top with pico de gallo and serve immediately. Cheese and Chorizo Stuffed Jalapeños “Cheese and Chorizo Stuffed Jalapeños are my favorite appetizer or side dish for carne asada on Friday nights,” Chancellor shares. Ingredients: 6-8 Jalapeño peppers Olive oil 5 ounces Mexican chorizo 5 ounces Real California Queso Asadero, Oaxaca or Quesadilla cheese, coarsely grated 6-8 corn tortillas Chopped fresh cilantro for garnish Kosher salt to taste Directions: In medium saucepan, add water until half full. Add jalapeño peppers and bring to a boil. Once water is boiling, turn heat down and simmer 5 minutes or until peppers change to pale green. Remove sauce pan from heat and let peppers cool in water. While peppers are cooling, cook chorizo. In skillet add about 1 teaspoon of oil (most chorizos are very fatty and don’t need much oil) and bring to medium heat. Add chorizo and break up with wooden spoon. Cook, stirring often, until brown. Cut small slit in middle of pepper to make pocket, leaving about 1/4 of an inch from the stem and tip of pepper. Use small spoon to remove seeds and veins.