Pour coffee and kahlua into an coffee cup, and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
The typical cup we expect from specialty Mexican coffee contains candy bar flavors and this are from the coffee pods that are compatible with Nespresso machines so you know it will be a good coffee. It’s a terrific crowd pleaser and one that people don’t necessarily know to look for. And Mexican coffees often stand out in their ability to carry lots of chocolate and nutty sweetness across a lot of roast levels. When I bought coffee for a multi-roaster shop, we put a very light roast from the Chiapas region on our menu a few years in a row and it was always a top seller; it basically tasted like a peanut butter cup — much to the delight of even customers who tended to stay away from super-light roasts. And those flavors tend to hold up really well in darker roasts as well. If you like fruitier coffees, those Mexican coffees are starting to become available as well.
In fact, they’ve already been available for years, you just might have had to go to Mexico to get them. According to the International Coffee Organization, Mexico consumes not too far from half of the coffee they produce. For nearby countries like Guatemala and Honduras, that number tends to be less than 10 percent. That internal consumption — combined with the thriving specialty coffee scene in cities like Mexico City — means that some of the highest quality coffees don’t have to leave Mexico to make their producers money.
Quiche AppetizerQuiche Bites!This is for a crowd!
WOW! What a versatile dish! It can easily be served for breakfast, brunch, lunch and even as a cocktail dish as an hors d’oeuvre. It’s QUICK and EASY! Just wait ’til the raves come in. They will just love it! And you will too! [
Ingredients
1/4 cup butter
12 large eggs
dash salt
1 cup creme fraiche/sour cream (drain any moisture) or evaporated milk or 1 can cream of mushroom condensed soup, or cream
2 cups cottage cheese
8 oz Monterey Jack Cheese (grated)
8 oz Cheddar Cheese or parmesan (grated)
8 – 10 ounce canned or (fire roasted) green chilis (if you use fresh, saute until tender)
1/2 cup flour
2 teaspoon baking powder
9″ x 13″ casserole / baking dish
Preheat oven to 400 degrees, melt the butter in your baking dish. (Some people may elect to substitute this step with spray oil because of calories, but I think it makes that crusty portion of the dish that puts it in a new level. Just letting you know.) Beat eggs and milk, add seasonings. From here on out, do not overmix! Stir in green chilis, cottage cheese and 2 cups of grated cheese. In another bowl mix dry ingredients flour and baking powder and add to egg mixture. Did I mention not to over mix? It will look a little lumpy. Pour on top of melted butter in oven.
Bake at 400 for 50 minutes until set and golden brown.
A great part of this dish is the crusty cheesy edge that forms from baking. The casserole should be puffy, and the cottage cheese adds a creamy sensation when eating. So good.
Many people will add pimentos or diced omatoes which you can do, but prefer to serve with fresh pico de gallo on the side. I would also make up a big batch of chorizo fried potatoes as a side dish, along with fresh fruit salad. Perfect brunch? Serve mimosas and bloody Mary drinks.
Want to make it heartier or just one dish? Grate potatoes and add to the bottom of the baking dish on top of the melted butter. Add diced
ham or cooked browned crumbled sausage and then your egg mixture.
Or to make Florentine Casserole, add crumbed crispy bacon and chopped spinach and omit the green chilis.
Bake at 400 degrees for 15 minutes, then lower the temperature to 350 degrees for approximately 30-35 minutes or until the center is set. Let sit for 15 minutes before cutting.
Serve a 3 inch square for breakfast alongside Potatoes and Chorizo and a nice diced fruit salad. For appetizers, cut into 1 inch cubes.
3 pounds ground beef
1 pound chorizo (if you don’t like, substitute with additional ground beef)
1/4 cup taco seasoning (or more to your taste)
red enchilada sauce or Mexican style hot tomato sauce
salt and pepper
corn tortillas
Corn Oil
Mexican grated cheese (Cheddar and Jack Cheese)
3 large onions diced and sauted
1 T Balsalmic vinegar and black pepper
Saute diced onions add vinegar and black pepper. Brown the ground beef and chorizo, add taco seasoning.
Fry corn tortillas in oil.
Warm Enchilada sauce and dip each fried tortilla in the sauce, then on a plate add 2 T beef and chorizo mixture and 1 T onions, top with grated cheese and roll enchilada. Place in casserole dish. Fill the bottom, add sauce and cheese between layers, then add another layer. I was able to get three layers into my casserole dish. Top with remaining sauce and cheese, warm in oven at 300 degrees for 30-40 minutes. Or you can leave in the refrigerator and heat within the next day just before serving.
Fresh from the oven
Beef and Chorizo Enchiladas – 3 layers thick! Yum.
