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Cooking up easy homemade Mexican meal

Posted at 7:01 AM, Jan 21, 2019
and last updated 2019-01-21 08:29:19-05

Chef Candace Conley from The Girl Can Cook joins 2 Works for You in honor of Kirsten's last day before maternity leave!

Chef Conley is cooking up an easy and delicious meal, even a new mommy can find time to make!

The Girl Can Cook is a cooking studio and catering kitchen in Broken Arrow's Rose District.

The recipes are below!

Queso Fundido
Adapted from Rick Bayless

Serves 6

¼ cup coarsely chopped cilantro
3 cups Mexican melting cheese, shredded (Oaxaca, Chihuahua, Asadero or Monterey Jack)
1 small onion, cut into ¼-inch dice
2 medium tomatoes—cored, seeded and cut into ¼-inch dice
2 jalapeños, seeded and minced
1 tablespoon extra-virgin olive oil
Kosher salt
Warm corn tortillas or tostadas

In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes.

Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately.

Chicken Tostadas

Serves 6

½ cup vegetable oil
3 cups shredded Romaine lettuce
6 large radishes, halved and sliced
¼ cup chopped cilantro
1 rotisserie chicken, meat coarsely shredded (4 cups)
6 (6-inch) corn tortillas
1 can refried beans, heated
1 avocado, halved, pitted, and peeled
½ cup sour cream
¼ cup crumbled queso fresco
Pico de gallo (recipe below) or your favorite salsa

Assemble lettuce, radishes, cilantro, avocado, sour cream, cheese and salsa in bowls.

Heat ½ cup of oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.

Spread tortillas thickly with heated refried beans, then top with chicken.

Top tostada with your choice of ingredients in bowls.

Pico de Gallo

Makes about 2 cups

½ cup chopped red onion
1 medium tomato, chopped
1 small jalapen᷉o, seeded and chopped
1 small bunch cilantro, chopped
Juice from 1 lime
Kosher salt and black pepper

In a medium bowl, combine onion, tomato, jalapen᷉o, cilantro and toss. Stir in lime juice, salt and pepper, to taste. Refrigerate for at least an hour to allow flavors to meld. Serve

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