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Mexican, Sides | |
| Cream Sauce - makes enough for 4 servings 1 tsp olive oil 1 tbsp chopped garlic 2 tbsp diced white onion 2 cups heavy cream 1/2 tsp white pepper 3/4 cup grated Cotija cheese Rice 4 oz cooked white rice 4 oz cotija cheese cream sauce 2 oz grilled corn 3 oz Oaxaca cheese, shredded 2 oz roasted Poblano peppers 2 oz roasted Red Bell peppers 1 oz chopped cilantro | |
| Sauce 1. In a small saucepan, saut� the garlic and onions in olive oil. Add heavy cream and bring to a slow boil; simmer for 15 minutes. 2. Whisk in the white pepper and Cotija cheese and simmer for an additional 5 minutes, stirring constantly so the cheese does not stick to the bottom. 3. Place the mixture in a blender and puree for 10 to 15 seconds. Rice Place all of the ingredients except the Oaxaca cheese in a 10-inch Teflon pan. Cook the mixture until the rice has absorbed 80 percent of the cheese sauce. Turn off the heat and fold in the Oaxaca cheese. | |
Excellent | |
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