queso fresco Archives - Cooking Classy

Salmon Tacos

Jaclyn — Thu, 19 May 2022 04:37:22 +0000

Easy Salmon Tacos! Salmon fillets are rubbed with a simple spice blend then pan seared until beautifully browned. From there salmon is flaked and served over warmed tortillas with a simple citrusy cabbage slaw. They are unbelievably delicious!

The Best Fish Tacos with Salmon

When you want a quick dinner that doesn't skimp on flavor these salmon tacos are an excellent choice!

They are layered with an abundance of fresh Baja-style flavor.

You get that classic masa taste from the tortilla, the complexity of well seasoned salmon in the filling, vibrant lime and creamy richness from the taco slaw, and a highlight of herbaceous finish from the cilantro.

And I think you'll appreciate the layering of a trio of textures - including a soft and chewy tortilla, buttery salmon, and crunchy cabbage.

It's all the perfect blend and a dish fit for company!

Sopa de Fideo

Jaclyn — Mon, 21 Mar 2022 02:36:34 +0000

Sopa de Fideo is an incredibly easy Mexican soup recipe made with a few basic ingredients including toasted pasta, fresh tomatoes, onion, garlic, and broth. Once finished it’s garnished with desired toppings to build up delicious layers of flavor.

What is Fideo?

Fideo is a Mexican pasta. It’s much like spaghetti but rather than long strands it's cut into small pieces that are about 1 to 2-inches in length. It's usually made from semolina and durum wheat flour.

One of the most frequent ways it's used in Mexican and Spanish cuisine is in this soup.

'Sopa de fideo' translates from Spanish to English as 'noodle soup.' It is a mildly flavored soup almost like a classic Italian tomato soup, but with it's final toppings it takes on bright fresh Mexican flavor instead.

It is one of the most foolproof recipes you can make! Plus it's such a comforting feel good soup that both kids and adults love!

Black Bean Tortilla Soup

Jaclyn — Fri, 27 Jul 2018 04:22:04 +0000

This vegetable packed Black Bean Tortilla Soup Recipe is a delicious year round soup that you'll want to make again and again! It's a great way to get veggies into your diet and it's layered with those delicious Mexican flavors we crave. Finish it off with queso fresco and sliced avocado for even more flavor.

Black Bean Recipe

I may be a meat eater but I still love a good vegetarian black bean recipe. Black beans are a good way to protein and fiber in your diet plus I love the way they taste.

Here's a small collection of some of my vegetarian black bean recipes:

And they're all Mexican inspired recipes. So I guess we'll keep that same good thing going here with this good for the soul soup.

Mexican Honey-Lime Chicken Sweet Potato and Black Bean Skillet (+Burrito Bowls)

Jaclyn — Sat, 19 Aug 2017 05:43:55 +0000

A perfectly tasty and healthy one pan Mexican recipe! These honey-lime flavors will leave you craving more! Load it up over brown rice for a burrito bowl or skip the rice for less carbs. Either way you'll be absolutely in love with this meal!

Mexican Chicken and Vegetable Recipe in One!

I know I'm totally smitten! My husband and I fell in love at first bite. The blend of flavors here is just spot on delicious. And not only that this is a perfectly nutritious dinner that I feel great about feeding my family.

We eat chicken most nights for dinner so I'm always trying to come up with new recipes so we don't get bored. This one though is definitely going on repeat. It's a recipe I could never get tired of.

I mean how could you go wrong here? Chicken along with delicious melody of veggies is seasoned with Mexican spices. Then it's sautéed and tossed with sweet honey, tart lime and plenty of fresh cilantro.

This colorful blend of sweet potatoes, avocados, corn, tomatoes, and red onion makes me enjoy this chicken dinner just that much more (don't hesitate to sprinkle on a few more red onions at the end too)!

Watch the video!

[wprm-recipe-video]

Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa

Jaclyn — Fri, 10 Feb 2017 06:37:59 +0000

Grilled Chicken Burrito Bowls, do we need much more in life than good Mexican food like so? Here you get everything you'd find in a burrito sans tortilla and with nutritious quinoa instead of rice! It's brimming with goodness and incredible flavor!

Chicken Burrito Bowl Recipe

I've always craving Mexican, and I'll never get sick of it. I just love the flavors of the classic Mexican herbs and spices (the wide range of dried chilies and chili powders, cumin, cilantro, Mexican oregano), and they are a go-to at my house.

Plus, I love all the fresh salsas and veggies that are found in Mexican food. And I could live on fresh flour tortillas. But that's for another day. Because these chicken quinoa bowls are all about keeping it healthy.

These protein-packed chicken burrito bowls are brimming with so much delicious fresh flavor, and it's a recipe the whole family will love!

Quinoa and Vegetable Stew

Jaclyn — Wed, 18 Jan 2017 05:22:58 +0000

I've shared a fair amount of quinoa soups but this Latin inspired Quinoa and Vegetable Stew is one of my new favorites! This hearty stew is packed with nutritious ingredients and bright fresh flavors. A healthy soup you'll want all year round!

Quinoa and Vegetable Stew

The recipe comes from the new Cook's Country One-Pan Wonders cookbook. I've been anticipating the release of this cookbook, you know how I love my one pan meals.

Plus, I've long been a fan of America's Test Kitchen (the creators of this cookbook) so for me it's a match meant to be.

This book if full of recipes that will get you excited about cooking dinner again and I love that they test and re-test each recipe until they've perfected it.

Plus, along the way they discover all the dos and dont's and the hows and whys of each specific recipe.

One Pan Wonders Cookbook

The book is brimming with helpful tips and tricks you'd likely never pick up on your own.

Like for instance adding baking soda to the flank steak to help if brown better in the sheet pan Beef Fajitas recipe, or adding the more tender veggies to the center of the sheet pan since the edges cook hotter in the Roasted Chicken and Root Vegetables recipe.

I started bookmarking recipes I wanted to try in this book but pretty soon I realized I wanted to try most of them so there was no need in bookmarking.

It Includes 138 Recipes with Photos

Another thing I love about this cookbook is that each of the 138 recipes is paired with a simple yet beautiful photo so you can see what the finished product looks like. Photos are a must for recipes these days.

It just makes it so much more enticing to try something when there's a tasty photo paired with the recipe.The book features recipes of all types, from Italian to Indian, to Mexican, to Asian and so on.

It also features a lot of classic recipes that are simplified to be prepared in one dish, whether it be a skillet, dutch oven, a sheet pan, roasting pan, baking dish or slow cooker.

If you are interested in getting a copy of this cookbook for yourself you can purchase the book on Amazon or Barnes and Noble.

Some recipes are quick weeknight friendly recipes while others do take a few hours to cook but I like the range because some are perfect for weekends. This is a cookbook I'd highly recommend. I thoroughly enjoyed this Quinoa and Vegetable Stew and I can't wait to try more!

More Easy Soup Recipes You'll Love

Quinoa and Vegetable Stew

This is a hearty, veggie and quinoa packed Latin stew. It's full of nutritious ingredients and bright fresh flavors! A healthy soup you'll want all year round!

2 Tbsp olive oil
1 onion, (chopped)
1 red bell pepper, (stemmed, seeded and cut into 1/2-inch pieces)
5 garlic, (minced)
1 Tbsp paprika
2 tsp ground coriander
1 1/2 tsp ground cumin
6 cups vegetable broth, (then more as needed)
1 lb. red potatoes, (unpeeled, cut into 1/2-inch pieces)
1 cup prewashed or rinsed white quinoa
1 cup fresh or frozen corn
2 tomatoes, (cored and chopped coarse)
1 cup frozen peas
Salt and pepper
4 oz queso fresco or feta cheese (crumbled)
1 avocado, (halved, pitted and diced)
1/2 cup minced fresh cilantro

Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes.
Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in broth and potatoes and bring to a boil over high heat.
Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.
Stir in quinoa and simmer for 8 minutes. Stir in corn (I actually waited to add corn until adding the peas since I used frozen corn) and simmer until potatoes and quinoa are just tender, about 5 - 7 minutes.
Stir in tomatoes and peas and cook until warmed through, about 2 minutes.
Remove from heat, season with salt and pepper to taste. (Stew can be refrigerated for up to 2 days.
Add additional broth as needed to thin sauce when reheating). Sprinkle each serving with queso fresco, avocado and cilantro before serving.

Do not to omit the toppings as they are key to the flavor of this soup.
Recipe source: adapted from Cook's Country One Pan Wonders Cookbook

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Roasted Veggie and Black Bean Tacos

Jaclyn — Thu, 04 Sep 2014 23:13:30 +0000

These Vegetarian Tacos are loaded with black beans, squash, corn, and even more roasted veggies! These can easily be made vegan or gluten-free, and the whole family will love this recipe.

Vegetarian Tacos with Black Beans

I love when I make a healthy meal that my whole family really does enjoy — and my family totally loved these tacos (my meat loving husband included)! My husband looked stunned after his first bite, right after which he exclaimed, "wow, I can't believe they really are so good!"

I don't know why he acts so surprised, because all of the healthy things I've made lately he's really liked. When it looks healthy he just assumes he's not going to like it I guess, and like I said he's a meat lover so when he sees something consisting of mainly veggies he acts like it's so foreign.

My kids even finished off their veggie tacos, which is rare lately to get them to finish something. Usually I'm begging them to eat four more bites. And me of course, I had two for dinner then was so glad I had leftovers for lunch the next day.

I just ate what was left plain with just a little bit of Queso Fresco. It's so good it doesn't even need a taco shell or a heaping mound of assorted toppings.

These vegetarian black bean tacos can be made vegan or gluten-free. If making, vegan just leave off the sour cream and cheese or use vegan substitutes. If making gluten-free, just be sure to use gluten-free labeled ingredients (like the corn tortillas).

This would also make a great filling for a number of other Mexican type dishes, like burritos, quesadillas and enchiladas.

Enjoy the last few weeks of summer by making this veggie loaded, Southwestern inspired Roasted Veggie and Black Bean tacos!

Vegetarian Tacos Ingredients

For this vegetarian taco recipe, you'll need:

Tomatoes
Corn
Zucchini
Yellow squash
Yellow onion
Red bell pepper
Olive and canola oil
Spices (cumin, chili powder, salt and pepper)
Black beans
Cilantro
Lime juice
Tortillas, for serving
Taco toppings of choice

How to Make Vegetarian Tacos

Prep the fresh veggies and place on roasting sheet.
Drizzle with oil and sprinkle with spices. Toss to combine.
Roast for 20 minutes, stirring the veggies halfway through.
Once the vegetables have finished roasting, add the black beans, lime juice and cilantro to the pan and stir.
Serve veggie taco filling with warm tortillas and your favorite toppings.

Can I Use Different Vegetables?

Of course! Vegetarian tacos are extremely versatile and can be made with any veggies you'd like. Sweet potatoes and mushrooms would also be delicious here.

Just keep in mind that your roasting time may vary depending on what vegetables you add to these healthy tacos.

How to Warm Tortillas

You can warm tortillas for short bursts of time in the microwave, or you can warm them in a dry skillet over medium-low heat. Keep an eye on your tortillas, as they don't need much time to heat through!

Tips for the Best Vegetarian Tacos

Dice all the veggies roughly the same size so they cook at the same rate. I diced the tomatoes a little larger, as they shrink in the oven.
Don't forget to squeeze some fresh lime juice over the tacos before you eat them. The lime juice makes the flavors pop!
The taco filling reheats well the next day and can be made into burritos, enchiladas, and more.

More Vegetarian Mexican Recipes:

Roasted Veggie and Black Bean Tacos

A perfectly healthy vegetarian taco recipe that everyone will love! They're easy to make and perfectly seasoned.

3 medium tomatoes (, cored and seeded, diced* (1 1/2 cups))
2 ears corn (, kernals cut from cob (1 1/2 cups))
1 medium zucchini (, diced (1 1/2 heaping cups))
1 medium yellow squash (, diced (1 1/2 heaping cups))
3/4 small yellow onion (, chopped (scant 1 cup))
1 red bell pepper (, diced (1 cup))
1 1/2 Tbsp olive oil
1 1/2 Tbsp canola oil
1 tsp cumin
1 tsp chili powder (, divided)
Salt and freshly ground black pepper
1 cup canned black beans (, drained, rinsed and warmed)
1/3 cup cilantro (, chopped)
1 1/2 Tbsp fresh lime juice
Corn or flour tortillas for serving
Queso fresco (, for serving (optional))
Sour cream and Mexican hot sauce for serving ((optional))

Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.
Recipe Source: Cooking Classy

*Dice all the veggies about the same size so they all cook evenly, except for the tomatoes (and corn obviously). I diced the tomatoes bigger because they shrink the most since they have a higher water content than the others.