OK…OK…I know I’m supposed to do this on Friday, but I was at the Hispanicize conference and I couldn’t post. So, I’m doing it today…on Saturday. Besides, with today’s selections, I just might encourage you to throw a little party tonight.
Being at Hispanicize was amazing and I couldn’t help but feel the Latino love every time I turned around. And I am bummed out I didn’t attend the after-party at the Conga Room in Downtown Los Angeles. So, If I was throwing my own after-party, I would have to have an yummy appetizer and delicious cocktail. These are foodie favorites but with a twist.
I am currently addicted to avocados right now, so the guacamole would definitely be something I could eat. And because I am not a tequila drinker (sorry tequila lovers) I think the Chandon Sparkling Margarita would add a little exotic touch to the staple cocktail.
1 medium avocado, pitted, peeled and quartered
1/2 small jalapeño chile, seeded, finely chopped
1 small clove garlic, finely chopped
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
1/8 teaspoon salt
1/2 medium mango, cut in half lengthwise, seed removed, peeled and diced
6 (8-inch) flour tortillas for burritos
1 round (6 to 7 oz) Brie cheese, cut into 1/8-inch strips (not wedges)
1/4 lb thinly sliced cooked ham
1 tablespoon vegetable oil
In food processor, place all guacamole ingredients except mango. Cover; process with 3 or 4 on/off turns until coarsely chopped. Place in small bowl; stir in mango. Set aside.
Top half of each tortilla with cheese and ham. Fold tortilla over and press down. Brush tops with oil.
Heat 12-inch skillet over medium-high heat. Place 3 quesadillas, oil sides down, in skillet. Brush tops with half of remaining oil. Cook 2 to 3 minutes, turning once, until both sides are golden brown and cheese is melted. Repeat with remaining quesadillas and oil. Cut each into 4 wedges. Serve with guacamole.
Chandon Sparkling Margarita
Ingredients for 1 cocktail
1 tsp Agave nectar
2 thin slices of lime
Chandon Blanc de Noirs
Kosher salt (avoid commercial Margarita salts and ordinary table salt, which is too high in sodium and will detract from the flavors of the cocktail)
Sprinkle a thin layer of Kosher salt into a flat saucer. Run one slice of lime wedge along the rim of a Champagne flute, turn over the glass and dip it lightly in the salt. Pour the Agave nectar into the bottom of the glass. Squeeze the juice from both slices of lime into the glass. Drop one lime peel into the cocktail and discard the other. Fill the glass almost to the rim with ice and top with Chandon Blanc de Noirs. Stir and serve.
Suggested glassware: Champagne flute (Margarita glass not recommended)
**Disclaimer: The cocktail recipe is intended for those 21 years and older. Remember to please drink responsibly.
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