Stuffed Sopapillas w/ Steak & Potato

Oh auntie...she could have a waiting room filled with people waiting for her delicious, wonderful food. I learn so much from her & had a blast capturing her step by steps. I think it was exactly a year ago that I took the kids to her house on a Saturday, while I would be rehearsing & having church. She sent me away with two of these stuffed Sopapillas in foil & I've wanted them ever since. Now I need to try to make them myself & I think you should too. 

You've got to start with tortilla dough...(click HERE for measurements)...and the filling...for now, refer to my beef & potato filling. Auntie's was steak, but I missed that part. 

Here it goes!!! 

Prepare the dough on the tortilla instructions until you're at this step.

cover them & keep them warm & moist

set filling aside to be coolish as you add it to the dough

make a disc out of the ball of dough

Roll starting in the middle of the disc, lightly up. 

Turn a 6th, lightly roll up, turn a 6th, lightly roll up etc.

Place filling in the center

Fold over bottom & top

Fold over sides

Place seem side down

Place darlings under a towel to stay warm & moist

Have family off to the side playing Light Sabers 

Place in oil seem side down

Whoops. Flipped to early & beginning to come apart.

Totally gonna taste good anyway, You know it!

Good assembly line going...

That's green chile in the back. Going on top at the finish.

Yes. The pile is building.

Sophia (age 4) ran by, smashed this one & ran off.

Still gonna be delish. 

Building....

Happy Birthday Art! 

~~~~~~~~~~~~~~~~~~~~~~~

The rest of the party...

there's AUNTIE!

 My beautiful sis-in-law Jen..

Art (Bompa) & Jackson! 

 CHEESE!

Best part...Phia painting nails. Like everyone's nails...

...including Micah's. 

"ooooh! Powish!" 

Jen's amazing carrot cake..

Happy Birthday to YOU! 

xo

Grilled Quesadillas w/ shrimp, sweet corn & Jalapeño Pesto...by Bobby Flay

Jalapeño Pesto 6 jalapeño chiles, roasted, peeled, seeded, and chopped [warning: it's mega hot - use less if necessary] 2 c. fresh cilantro leaves 2 cloves garlic, chopped 2 T. pine nuts ½ c. olive oil Salt and freshly ground black pepper

Directions: Combine the jalapeños, cilantro, garlic and pine nuts in a food processor and process until smooth.  With the motor running, slowly pour in the oil and blend until emulsified.  Season to taste with salt and pepper. Quesadillas 3 ears corn (or 3 c. corn kernels) 12  6 inch corn tortillas 2 c. grated Monterey Jack cheese 1 c. grated white cheddar cheese 1 sweet onion, thinly sliced into rounds 2 T. finely chopped fresh thyme leaves Salt and freshly ground black pepper Olive oil 16 shrimp, shelled and deveined

Directions:

Brush shrimp w/ olive oil, salt and pepper, & fry in non-stick skillet just until pink.

Sauté the sweet onion slices until softened.

Mix onions, corn, cheeses and thyme. 

Divide evenly to top 8 tortillas. 

Stack one on top of another and top with remaining 4 tortillas.   

Grill both sides in hot non-stick skillet until cheeses are melted & tortillas are browned and crisp.

Cut into quarters.  

Top each quarter with 1 T. jalapeno pesto and a grilled shrimp. A Bobby Flay recipe.