Monday, August 20, 2012

Lunch Box Idea

6 Layer Dip-In-A-Jar

Refried beans
Sour Cream
Grated Mexican Blend Cheese
Veggies (Green Onions or Chives, black or green olives, and fresh diced tomatoes)

Take a small 8 oz. size jar and layer your beans on the bottom.  Add a layer of guacamole and top it with sour cream.  Next top with salsa and a layer of grated cheese (you can pick what ever you like).  Dice your tomato, olives and green onion or chives and sprinkle on top of the cheese as a final garnish.  Screw on your lid and pack a bag of favorite tortilla chips.  You have a well balanced meal and the person eating it will love it.

Tip:  Send a plastic spoon in the bag to make it more user friendly.

I also like to make a chili con queso by mixing no bean canned chili and Frito Layes Jalapeño cheese dip.  I usually heat it and serve it warm with tortilla chips, but it can be served cold also and used as a layer or replace the beans.  My grandson’s love the con queso with chips.

Make it your own by adding what you wants in the layers.  You can also add a layer of shredded lettuce.  I’ll also share a simple salsa and guacamole recipes with you.

Fresh Simple Salsa

4 fresh medium diced tomatoes
1 jalapeno chili, seeds and ribs removed (seeds in if you want really hot)
1/2 yellow onion, quartered and finely chopped 
1/2 bunch cilantro leaves (optional)
1 tablespoon fresh lime juice
Kosher salt to taste

Pour 2 fresh tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lime juice, and salt. Blend until fairly smooth. Pour in the other 2 tomatoes and chop briefly. Adjust seasonings to taste by adding more lime juice and salt if needed. Refrigerate and let the salsa rest for at least a 1/2 hour before serving to allow the flavors to blend.


3 large, ripe avocados, cut into 1/2-inch cubes
1 finely diced red onion (Once chopped, rinse in strainer with water running through it to take bite out.)
1 ripe jalapeño chili pepper, seeds removed and finely diced (Keep seeds if you like it hot)
1 clove garlic
1/8 teaspoon kosher coarse salt
1/2 freshly squeezed small lime

Add the onion to the food processor or blender, along with the garlic, jalapeño and some salt. Grind them together until the bits have fallen apart slightly, and the mixture looks wet and smells aromatic. Add the avocados and grind some more, until the mixture is mostly smooth, leaving a few avocado chunks here and there for texture. I like chunky guacamole.  Add your cilantro and squeeze your 1/2 of the lime.  Taste and see if it needs more salt.  Add more salt and lime juice if needed. Serve with your favorite tortilla chips.  My grandsons like to make tortilla chips and have them warm.  You just cut up a corn tortilla with a kitchen scissors and fry in hot vegetable oil until they are crispy and drain on paper towel.  You can also oven bake them until they are crispy if you like.  We prefer frying them.

The lime helps delay oxidation, but not all.  Eat right away.  If the guacamole is stored overnight, you will have a dark discoloration. This will not hurt you, and will not change the taste but looks are important also. 

Let the kids decide what they want in the layers or have them make their own. 

Be happy and may God bless you and yours.  

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