With Summer already upon us, not everyone likes to spend too much time in the kitchen fixing a snack instead of spending time with their families watching their favorite sports game. I thought I could make some suggestions, so here’s the recipe for a quick and easy snack-appetizer (or botana, as we call it in Spanish).
Cheese Appetizer in Chile Verde
This is a sponsored post in collaboration with Latina Blogger Connect and Cacique Cheese
This snack is simple, made with fresh ingredients, and (better yet) pairs well with your favorite beer! It’s also tasty enough to please picky eaters. If your family members are sports fans and are gearing up for the 2014 World Soccer Championship, this snack is something you can fix up right before the big game with time to spare.
These little green tomatoes, called "”Miltomates”, or “Tomate Milpero”, are about 1 inch in diameter, they resemble tomatillos and are about the size of a cherry tomato. They get the name “Milpero” because they grow in the cornfield between the corn rows, called “Milpas”. They are a little more flavorful than regular tomatillos and have lots of seed in a lighter color.
Some of them have black or dark purple hues of color, compared to their characteristic green color. Miltomates can be used in salsas, stews, or moles, either boiled, roasted, fried or raw. Look for them in Latin stores.
How to make cheese appetizer in chile verde
DIRECTIONS:
- Gather all your finely diced vegetables in a bowl and mix very gently. Cut the cheese into large pieces and crumble with your hands. (Please check the ingredients list below)
- Spread the crumbled cheese over your serving dish. Top with the miltomate and serrano mix.
- Drizzle with the olive oil and season with salt and pepper. Serve with tortilla chips.
¡Buen provecho!
Mely,
Do you have a favorite homemade snack? How do you make it?
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Cheese appetizer in chile verde
Ingredients
- 12 oz Queso Fresco
- 4 oz tomatillo finely diced. About ¾ cup.
- ⅓ cup white onion finely diced.
- 3 serrano peppers minced or sliced
- ¼ cup cilantro finely minced.
- 1 ½ tbsp. olive oil
- 0.10 teaspoon Salt and pepper to taste
- Tortilla Chips to serve
Instructions
- Gather all your finely diced vegetables in a bowl and mix very gently. Cut the cheese into large pieces and crumble with your hands.
- Spread the crumbled cheese over your serving dish. Top with the miltomate and serrano mix.
- Drizzle with the olive oil and season with salt and pepper. Serve with tortilla chips.
Maria Soto
this looks so good, I never thought of using tomatillos without boiling or roasting them first. gotta try this next family gathering
califncsun
Looks delicious! I will be trying this soon.
TYFS