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Posted by: san j, Saturday, September 7, 2013, 11:28pm
I was just looking at Aarón Sánchez's new cookbook and see where he makes a Cilantro-Cotijo pesto with pepitas (and jalapeño or serrano!).
The recipe is published on this site:

http://www.aarp.org/food/recipes/info-11-2011/cilantro-cotija-pesto.html

I thought of our friend Chloe who can't eat parmesan.

Pesto is so versatile - you can use different herbs and/or different nuts and/or different cheeses and/or different seasonings.
Any B-friendly Mex-style recipes would be especially interesting, but please share those for all types here.
:)
Posted by: deblynn3, Sunday, September 8, 2013, 1:38am; Reply: 1
Oh my! that Cilantro-Cotija Pesto is made for an O. (well at least for me) only need to take out the pepper. Great site. Thanks.

I was getting a chicken enchiladas (premade)  on a bed of rice, and realized I could make it better for me.  using rice tortillas dropping the tomato, switching Colby for the cheddar.   (Colby, and mozzarella are neutral for me on swami)  I'm thinking I could freeze this. Those that cook Mexican-style which dishes freeze best. I need do ahead meals.   :)
Posted by: san j, Monday, September 9, 2013, 1:32am; Reply: 2
Quoted from deblynn3
Oh my! that Cilantro-Cotija Pesto is made for an O. (well at least for me) only need to take out the pepper. Great site. Thanks.

I was getting a chicken enchiladas (premade)  on a bed of rice, and realized I could make it better for me.  using rice tortillas dropping the tomato, switching Colby for the cheddar.   (Colby, and mozzarella are neutral for me on swami)  I'm thinking I could freeze this. Those that cook Mexican-style which dishes freeze best. I need do ahead meals.   :)

If I were you, I'd make whatever I like and freeze each component separately - then, that week, you can mix-and-match. For instance, you can make your chicken enchilada filling, you can make your beef fajita filling, your grilled or sautéed peppers/ onions, etc. And Just pull out each component when you want it. That way you can use fresh tortillas (or not), just heating up the "fillings" and serve with a salad and/or a salsa.
Posted by: Seraffa, Monday, September 9, 2013, 7:21am; Reply: 3
Quoted from san j
I was just looking at Aarón Sánchez's new cookbook and see where he makes a Cilantro-Cotijo pesto with pepitas (and jalapeño or serrano!).
The recipe is published on this site:

http://www.aarp.org/food/recipes/info-11-2011/cilantro-cotija-pesto.html

I thought of our friend Chloe who can't eat parmesan.



May I put chile powder in this to avoid the other peppers  ??) :) I would die for a good pesto as a lettucewich spread.  :)
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