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G UAVA

&PECANS

A d a p t e d f r o m D i a n a K e n n e d y ’s : M y M e x i c o

6 oz. queso fresco, diced 6 oz. guava or quince paste*, diced 1 / 2 c u p p e c a n s , r o u g h ch o p p e d 1 2 4 - 5 i n c h fl o u r t o r t i l l a s * Ava i l a b l e a t S p a n i s h o r L a t i n A m e r i c a n s p e c i a l t y s t o r e s , t h o u g h I s we a r I ' ve g o tt e n i t a t W h o l e F o o d s . I f y o u c a n ' t fi n d i t , y o u could tr y to substitute with a not so sweet jam, but this paste is really so perfect and delicious, I'd probably say keep looking. Spread the pecans in a single layer on a rimmed baking sheet and roast them in a 350ÂşF oven until they are toasty and fragrant. Place a tortilla on an ungreased skill e t a n d l aye r o n s o m e o f t h e ch e e s e , p a s t e , a n d p e c a n s a l o n g t h e c e n t e r. Fo l d t h e t o r t i l l a o v e r s o t h a t t h e fi l l i n g i s c o v e r e d a n d cook on both sides. When the tortilla is s l i g h t l y b r o w n e d a n d t h e fi l l i n g m e l t e d , t r a n s fe r t o c u tt i n g b o a r d a n d c u t i n t o t h i n , single-serving slices. Tr y o n e y o u r s e l f . Fr e a k o u t a b o u t h ow d e l i c i o u s i t i s .


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