Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of pumpkin seeds
- 2 cloves of garlic
- 1/2 onion
- 2 cups of chicken broth
- 1/2 cup of milk
- 1/2 cup of grated cheese
- 1/4 cup of roasted garlic
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Toast the pumpkin seeds in a skillet over medium heat until golden brown.
3. In a blender or food processor, blend the pumpkin seeds, garlic, onion, and chicken broth until smooth.
4. Pour the mixture into a large skillet and bring to a simmer over medium heat.
5. Add the milk and cheese to the skillet and stir until the cheese is melted and the sauce is smooth.
6. Add the roasted garlic to the skillet and stir to combine.
7. Season the sauce with salt and pepper to taste.
8. Warm the tortillas in the oven for a few minutes.
9. Dip each tortilla in the sauce and fold in half.
10. Place the filled tortillas in a baking dish and pour any remaining sauce over the top.
11. Bake for 10-15 minutes, or until the tortillas are heated through and the sauce is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 40g
Protein: 15g
Substitutions for ingredients:
- You can use any type of nut or seed in place of pumpkin seeds.
- You can use vegetable broth in place of chicken broth.
- You can use any type of cheese in place of grated cheese.
Variations:
- You can add cooked chicken or shrimp to the sauce for a protein boost.
- You can add chopped cilantro or parsley to the sauce for extra flavor.
- You can use flour tortillas instead of corn tortillas.
Tips and tricks:
- Make sure to warm the tortillas in the oven before filling them to make them more pliable.
- If the sauce is too thick, add more chicken broth or milk to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Storage instructions:
Store any leftover Papadzules with Roasted Garlic and Cheese Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Papadzules with Roasted Garlic and Cheese Sauce in a baking dish and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Papadzules with Roasted Garlic and Cheese Sauce on a platter with a sprinkle of chopped cilantro or parsley on top.
Garnishes:
Garnish with sliced avocado, diced tomatoes, or a dollop of sour cream.
Pairings:
Serve with a side of refried beans and Mexican rice.
Suggested side dishes:
Refried beans and Mexican rice.
Troubleshooting advice:
If the sauce is too thick, add more chicken broth or milk to thin it out. If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the Papadzules with Roasted Garlic and Cheese Sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Papadzules is a traditional dish from the Yucatan region of Mexico. It is typically made with hard-boiled eggs and a pumpkin seed sauce.
Flavor profiles:
The Papadzules with Roasted Garlic and Cheese Sauce has a nutty and slightly sweet flavor from the pumpkin seeds, with a rich and creamy cheese sauce.
Serving suggestions:
Serve the Papadzules with Roasted Garlic and Cheese Sauce as a main course for dinner or as an appetizer for a party.
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Region: Mexican