How lovely! The salsa looks so yummy.

It was too hot for cooking much of anything, but not hot enough to turn the air conditioner on for this tightwad (it was just last week I was covering plants because of frost, and Sunday we broke a record high of 96-degrees F).

Anyway, I took the path of least resistance and made Mexican Stacked Pizza which takes 4 minutes to cook in my Xpress Redi-Set-Go machine.

Spray the bottom of one 6-inch corn tortilla with baking spray. Spread the top with a thin layer of refried beans (I used dehydrated cooked pinto beans, rehydrated in hot water, added some spices and nuked a few minutes and let sit to thicken).

Top the beans with another corn tortilla and seasoned taco meat (anything you like, beef, pork, chicken.... I found a small packet of seasoned shredded beef in the freezer - nuked to reheat). Spread shredded cheese evenly over the top. Pre-heat the pan for a few minutes, add the Mexican Stacked Pizza and cook for 4-minutes with the lid closed. Repeat for the second one.

Served it topped with fresh lettuce from the garden, a little homemade salsa, and a sprinkling of crushed lime-flavored corn tortilla chips (homemade). That was about as south-of-the-boarder as I could get and keep the heat out of the kitchen.

-Grainlady

I love Chiles Rellenos! Too bad what I order in the restaurants don't look like yours. It's been a long time since I have had a great Chiles Relleno.

I made taco cups for the grands and cheese and beef enchiladas with taco salad for grammy and pa.

This post was edited by mustangs on Wed, May 14, 14 at 17:44

Gorgeous. Have not made Rellenos in a while.
I did classic white corn tacos with smoked pulled pork.
Made salsa with the first of my rhubarb. Bla tomatoes but just enough tart flavor to work... with the help of maple syrup.

First day without a kitchen sink, and so Kevin and I decided to go out - he had lost his appetite when he saw the kitchen and did not want to have dirty dishes to deal with. I told him we could hose them off in the yard and store them in the DW until we get the kitchen connected. So we decided to eat in the neighborhood and first went to a pizza restaurant that I had been to many many years ago, but it looked like a real dive, and so went to a Mexican restaurant across the street that is attached to a Days Inn Motel. It's one of the very few Mexican restaurants in our neighborhood, and I had totally forgotten that it was Cinco de Mayo!l Anyway, I ordered a #8, which was supposed to be a chile relleno with a tamale, but I got a beef taco instead of the chile relleno, but Kevin had ordered chile relleno and gave part of his to me. Food wasn't great, but it was okay and reminded me of why we eat at home. There is a good Mexican restaurant in Mar Vista, but it is about 15 minutes away and it would have been crowded yesterday.

Your meal looks really beautiful and makes me wish I could cook at home - and it's only been one day!

I sometimes grow Poblano chilies, but I do not have any in my yard right now. They are easy to find in the market, however. I do have Habaneros and Serranos, however.

Lars

That looks so delicious!

Oh, Ann, that looks so yummy and delicioso!
Smiles,
Sooz

Oh geez, I also forgot it was Cinco De Mayo. We had BLTs because we'd just gotten the meat smoked from the pig we raised. I had avocado on mine and Elery says it was Mexican because he had hot sauce on his. Ahem.

Annie

Ann, your tomato-chile sauce looks fabulous. Would you share the recipe, please?

Very lovely Cinco de Mayo dinner.

I also made a dish for CDM dinner, but I failed. :-)

May be I will post my failed dinner on another thread.

dcarch