This pan de elote, made with peppers and cheese, is napped with an expanse of poblano cream sauce and impresses as a full-scale dish. Moist and puddingy but admirably crusted on the bottom, it might equally be enjoyed as a dessert. The abundant sauce was declared “velvety” by an ...
dumps in the milk, scatter the cheddar, and crown it all with breadcrumbs. Throw it dish in the oven and bake until the milk absorbs into the pasta, the cheddar melts and the breadcrumbs brown into a crust.
We love corn on the cob and corn bread and I have been known to add corn to just about any dish I’m making. So when we were looking for a non rice side dish to a Mexican dish we were making, this Esquites, Mexican Corn Salad was the perfect answer. Interestingly enough, over the...
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