Mexican Green Chile Rice

Arroz Verde

Mexican Green Chile Rice

You’ll find this simple, savory dish more often in homes in Mexico than in the restaurants there. It’s almost unheard of in Mexican restaurants here in the United States. It goes especially well with poultry and seafood.

1 1/2 cups long-grain rice

3/4 cup loosely packed, chopped, flat-leaf parsley

3/4 cup loosely packed, chopped cilantro or epazote

1 clove garlic, diced

2 cans (14 &1/2-ounce) chicken or vegetable broth

1/4 cup corn oil

2 roasted poblano chiles

1/4 cup chopped white onion

1 small zucchini, diced

1 cup corn

1/2 teaspoon salt

Garnish:

1 poblano chile, roasted, peeled, and sliced into strips

1 red bell pepper, roasted, peeled, and sliced into strips

Soak the rice in a bowl of very hot water for 10 minutes. Drain the rice and rinse in cold water; let all excess water drain off.

In a blender, process the parsley, cilantro or epazote, garlic, and half of the broth until smooth.

Lightly brown the rice in the oil in a large, heavy frying pan over medium heat. When rice is golden brown, add the diced chiles and onion and continue cooking until onions are translucent. Stir often and do not let stick. Add broth mixture from blender and continue to cook for about 7 minutes, stirring often. Add zucchini, corn, remaining broth, and salt and stir well. As soon as the rice comes to a full boil, turn heat to low and cover for 20 minutes. Stir before serving. Garnish with strips of roasted chile.

Serves 6 to 8

Tequila Shrimp

Tequila Shrimp
My friends Ryan And Claire live in Houston.  They often take a drive down to Corpus Christie and play in the surf with their baby boy, Layne.  They sent me a T-shirt that says “The White Trash Rivera” along with this delicious recipe.  It takes about 15 minutes to make.  I think it tastes even better with a cold Margarita while I’m wearing that Shirt.   

1 Tbl. olive oil

2 Tbl. Sweet butter
1 white onion, diced
4 cloves garlic, minced
20 medium shrimp, peeled, de-veined
1/3 cup tequila reposado
3 Plum tomatoes, diced

2 Serrano chiles, chopped fine
Juice of 2 key limes
3 Tbl. chopped cilantro 
Salt and fresh ground black pepper

Directions
 Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan.   When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the lime juice, Serrano chile and cilantro. Season with salt and pepper and serve immediately with white or Mexican Green, rice

Serves 4

Chipotle Cilantro Fettuccini

Chipotle Cilantro Fettuccini

Homemade pasta is easy and much better than deied.  With the convergence of cultures in Arizona we are constantly seeing wonderful new dishes like this. Latin meets Latinos!

1 canned chipotle chile

1/4 cup cilantro

1 clove garlic

10 oz. bread flour (2 cups)

1 Tbl. adobo sauce (from the canned chipotles)

2 large eggs

1 tsp. salt

2 tsp. extra virgin olive oil

Chop the chipotle, cilantro and garlic as fine as you can and then chop some more. Using a dough blade of a food processor, combine the chopped ingredients together with the flour, adobo sauce, eggs and salt.  While machine is running, drizzle in the oil.  Dough will come together as a crumbly mixture.  Add water one tablespoon at a time until dough forms a ball.  Remove from food processor.  If dough sticks to your hands it may be necessary to work a little flour into the dough.  Roll into a ball and cut the ball into quarters.  Flatten one of the quarters with the palm of your hand.  Run the dough through the pasta machine four times on the #1 (or the largest) setting.  Each time, folding the dough into thirds.  It may be necessary to dust with flour as you go if the dough is sticky.  Now move the dial to #2 a run the pasta through, the #3, #4, and #5.  Move the handle to the fettuccini blade, dust the pasta with flour and run it through.  Sometimes it is necessary to pull a few strands of the pasta apart, depending on the texture of th dough.  Drop the pasta into boiling water for 30 – 45 seconds or to desired texture. Have fun, top with whatever you like; olive oil, chives and good Romano cheese are a great start.

Serves 4

Sonoran Milkshake with Tequila

Sonoran Milkshake

Tired of margaritas but want tequila.  This is an elegant after dinner drink.

1.5 oz Chambord

1.5 oz. your favorite tequila blanco

2 oz. half and half

Shake and serve on ice in an old fashion glass.

Makes 1 cocktail

Frijoles a la Charra... Charro Beans

Kathy and I have been cooking this amazing bean dish for groups, large and small, for more than three decades.  It's one of most requested recipes!

Frijoles a la Charra

Charro Beans

(From my book, A Gringo's Guide to Authentic Mexican Cooking.)

The average gringo thinks refried beans are the only way beans are served in Mexico. This recipe is another typical Mexican recipe. You’ll find these beans all over Mexico but especially around Mexico city.

3 cups (about 1 pound) dried pink beans

1 tablespoon white vinegar

6 cups water

1 bottle of Negro Modelo Mexican beer

3/4 pound bacon, fried, crumbled, and drained (reserve 2 tablespoons of the drippings for finish)

1 white onion, finely chopped

2 cloves garlic, minced

1-tablespoon corn oil

4 poblano chiles, roasted, peeled, and chopped

2 dried chipotle chiles

2 teaspoons kosher salt

1-teaspoon ground cumin

1-teaspoon whole Mexican oregano

1 1/2 tablespoons chopped epazote or cilantro

Finishing ingredients:

2 tablespoons bacon drippings

4 cloves garlic, minced

1 white onion, finely chopped

4 Roma tomatoes, chopped

1 jalapeño, finely chopped

1/2 teaspoon Mexican oregano

1/3 cup 100% Agave Tequila

Garnish:

Fresh corn tortillas, chopped cilantro, chile tepins, lime wedges, finely chopped white onion

Sort beans, removing any foreign material, and rinse well. Place beans in a large, deep pan filled with water and white vinegar. Let beans soak overnight.

Remove beans from water and rinse well. Discard soaking water. Place beans, 6 cups fresh water, beer, bacon, onion, garlic, oil, chiles, salt, cumin, oregano and cilantro or epazote in a large pot over medium-high heat and bring to a boil. Reduce heat and simmer for a few hours until beans are tender. Using a bean masher or fork, mash just a few of the beans, enough to slightly thicken the bean broth.

To finish:

In a skillet over medium heat, sauté the onion and garlic in the reserved bacon drippings for about 5 minutes or until lightly browned. Add all other finishing ingredients and simmer for about 5 minutes; add to pot of beans. Simmer for 1/2 hour more. Adjust seasoning. Serve with warm tortillas and other garnishes on the side.

Serves 6 to 8

Rocky Point Shrimp Cocktail

Rocky Point Shrimp Cocktail

My friend Ernie Bunch, the Vice Mayor of Cave Creek, has been coming to my open mic, about two or three times a month, for the past 12 years. He wanted my Rocky Point Shrimp Cocktail recipe, but said he will cure the shrimp in Key lime juice rather than steaming or boiling it!”

I told him that was a great idea. So, find below the recipe. This is a recipe that my wife, Chef Kathy, developed, after we went to Rocky Point Mexico about 20 years ago. It’s delicious and is just the right thing for those days, poolside when it’s too hot to eat.

Enjoy

Rocky point Shrimp Cocktail /Gazpacho

Just add Cocktail shrimp to below recipe to taste and top with 4 or 5, 6-8 (per pound) cooked shrimp tail on!

4 C Tomato juice

2 C Tomatoes, diced

1 Cucumber, peeled and diced

1 CLOVE Minced garlic

1 Avocado, peeled and cut into 1/2" cubes

1/2 Green bell pepper cut into ¼" pieces

1/2 Large White Onion, finely chopped

1/2 Jalapeno pepper without seeds, finely chopped

Juice of 1/2 lemon

Juice of 1 lime

2 TBL Light olive oil

1/4 C Fresh parsley, chopped

2 TBL Red wine vinegar

1 TSP Fresh basil chopped

2 TSP Tabasco sauce

1/2 TBL Dried Mexican oregano

1 TSP Honey

Salt to taste

4 C Tomato juice

2 C Tomatoes, diced

1 Cucumber, peeled and diced

1 CLOVE Minced garlic

1 Avocado, peeled and cut into 1/2" cubes

1/2 Green bell pepper cut into ¼" pieces

1/2 Large White Onion, finely chopped

1/2 Jalapeno pepper without seeds, finely chopped

Juice of 1/2 lemon

Juice of 1 lime

2 TBL Light olive oil

1/4 C Fresh parsley, chopped

2 TBL Red wine vinegar

1 TSP Fresh basil chopped

2 TSP Tabasco sauce

1/2 TBL Dried Mexican oregano

1 TSP Honey

Salt to taste

1. Put everything in a large bowl. Mix together allow flavors to marry in the refrigerator for a few hours. As we say around Cave Creek, go take a nap with someone you love. A few hours later the shrimp is ready and so are you!

Whole Grill-roasted Sea Bass

Whole Grill-roasted Sea Bass

This technique applies to grill-roasting any fish.

1 2-3 LB Sea Bass, scaled

1 TBL Olive oil

Kosher salt

Fresh-ground black pepper

1 SLICE Lemon

1 SLICE Orange

1 SLICE Lime

2-3 LEAVES Basil (or whatever herb you prefer)

1 TSP Ancho chile powder

2 Green onions, chopped fine

1 Lemon

1. Rinse the fish under very cold water, then dry with a paper towel.

2. Cut 4 deep slits down each side of the fish.  Rub both sides of the fish well with olive oil.  Season to taste with Kosher salt and black pepper.

3. Place the slices of citrus and basil in the cavity of the fish.  Roast the fish on a very clean, medium-hot grill, turning only once.

4. After turning, sprinkle with chili powder and dress with green onions.  To check for doneness you can look inside the slits.  The rule of thumb for grilling fish 10 minutes of direct grilling for every inch of thickness.  You can indirectly grill after browning but use a different burner or if using a charcoal grill move the grate, as too many movements will cause the fish to fall apart.

5. Remove from grill; squeeze a little lemon over the fish and serve.

6. Serves 2.

Menudo

Menudo

If you've never tried menudo I recommend it.  The flavor is wonderful and, in this part of the world, it's the only cure for a hangover!  It can be found in good Mexican restaurants every Sunday morning.  What?  Oh that… well yes it's tripe… get over it, this is one of the true wonders of Mexican cooking!

3 LBS Tripe, well washed
3 White onions, chopped
3 CLOVES Garlic, minced
1 TBL Salt
1 TSP Whole Mexican Oregano
Water
1 28-OZ CAN White hominy
1 BUNCH Cilantro, cleaned and finely chopped
Fresh limes, cut into wedges
3 LBS Tripe, well washed
3 White onions, chopped
3 CLOVES Garlic, minced
1 TBL Salt
1 TSP Whole Mexican Oregano
Water
1 28-OZ CAN White hominy
1 BUNCH Cilantro, cleaned and finely chopped
Fresh limes, cut into wedges

1. In a large stockpot add the tripe, 2 onions, water, oregano, garlic and salt and bring to a boil.  Simmer on low all day (at least 6 hours).  Add a little water now and then as needed.
2. When the tripe is tender remove it from the pot. Cut into 1/2" cubes and return  it to the pot.  Add hominy and cook for 1 hour more.
3. Serve in large soup bowls with a little cilantro, a little onion and lime wedge on side.

Tequila Piña…Mmmmmmexico!

Tequila Piña

10 ounces tequila reposado
12 ounces fresh pineapple juice
12 ounces lemon-lime soda
Crushed ice
1 cup chopped fresh pineapple
1/4 cup chopped fresh mint

Instructions
Combine tequila, pineapple juice, soda, pineapple and mint in a pitcher.
Serve over crushed ice and garnish with fresh mint leaves. 

The Unholy Weather and Taco Bart's!

We woke up to snow falling on our beloved Sonoran desert.  For those of us that like the heat, especially over 115f, this is a curse directly from the bowels of hell.

I did my rounds expecting caribou or Polar Bear to show up at any moment.  After a while I calmed down and decided there was only one course of action.

Go to see Bart.  He's the proprietor of the Indian Village, here in Cave Creek.  Bart is one of the reasons to move to Cave Creek, well Bart and his Tacos.  They can cure depression and for only a few bucks.

I took this picture while sitting in my chair at home.  I'm pretty well known for understanding food; and especially Mexican food.  No paper mache flowers, no blue margaritas, no annoying tourists, just the best tacos in this part of the country.  If you live here you don't say "The Indian Village"  you say, let's go to Taco Bart's.

Thanks Bart!

Crunchy Chicken Flautas with Avocado Tomatillo salsa

Crunchy Chicken Flautas

If your idea of flautas is those little, frozen, pre-made, rock hard rolled up, taquitos they sell at the “Shopper’s Club”… then you’re in for a real treat.  A fresh homemade flauta is crunchy, juicy and sooo delicious.  This is where I use left over chicken or turkey.

Corn oil for frying

2 dozen 6-inch corn tortillas

1 pound cooked chicken, shredded

1/2 white onion, chopped

2 tablespoons chopped cilantro

1/2 cup shredded potatoes (I use frozen hash-brown potatoes, thawed)

Heat the oil in a large, deep skillet to 375 degrees. Dip each tortilla in the oil for a few seconds, but not until crisp. Set the tortillas on a plate covered with a dish towel.

Mix the meat, onion, cilantro, and potato together. (The potato causes the mixture to bind.) Place about 3 tablespoons of the mixture in the center of each tortilla and roll up. Use a toothpick to hold the flauta closed. Deep-fry the flautas, 2 or 3 at a time, until golden brown. Remove from oil and drain on paper towels. Salt and top with Mexican crema, Queso, lettuce and Salsa de Tomatillo y Aguacate or what ever you like.

Serves 10

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas.  It’s also fantastic with chips or Mexican breakfast.

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed.  salsa should be a little thicker than tomato sauce.

Makes 3 cups

Tex-Mex Tacos

Tex-Mex Tacos

This recipe calls for pre-made taco shells.  If you want, you can fry your own corn tortillas with the meat mixture inside.  Make sure and drain them on a paper towel, before filling them with the toppings.  My friend, Western author Bob “Boze” Bell, fries his tacos, holding the tortilla closed with an old pair of pliers!  I think the reason we never get poisoned from this practice has something to do with the amount of tequila we consume while cooking!

1 Tbl vegetable oil

1 small white onion, chopped fine

3 cloves garlic

4 Roma tomatoes, diced

2 Lb. Ground beef

1 Lb. Ground pork

1 large bunch cilantro, rinsed and chopped

Salt and pepper to taste

12 taco shells

Toppings:

 Shredded lettuce, finely chopped white onion, avocado slices, salsa, tomato, and cheddar cheese,

Sauté the onion, garlic, and tomatoes in a skillet until onions are soft. Then add the beef and pork and continue cooking until the meat is done. Remove from heat.  Add the cilantro and season to taste.  Assemble the tacos meat first then toppings in the order they are listed.  And add Beer… to drink… lots of beer!

Makes 12 tacos

Authentic Caesar Salad

Caesar Salad

This famous salad is not Italian, but rather a true treasure of Baja.  Originally from Tijuana, Mexico, it was created by the famous chef Alex-Caesar Cardini, who first called it “Aviator’s Salad”, in honor of the pilot’s from Rockwell Field Air Base in San Diego California that frequented his restaurant.  Later it was called The “Caesar” Salad in honor of Cardini.  Many recipes call for lemon juice but I believe this original recipe which uses Key lime juice is has a much fresher taste.

10-12 Fresh romaine lettuce leaves

1-cup Garlic croutons

1/3 cup freshly grated Parmesan cheese

Caesar dressing;

3 cloves fresh garlic

6 flat anchovy fillets, drained and minced  or 1 Tbl Anchovy paste

* Yolk of 1 fresh large egg

1 Tbl. fresh squeezed key lime juice

1 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

Pinch of salt

Pinch of crushed red chile

1/4-cup extra virgin olive oil

Key or Mexican Limes are smaller but much sweeter and less acidic

Rinse lettuce well and dry in a salad spinner.  Tear into bite size pieces, (cutting with a steel knife will cause the lettuce to rust much faster) and place in the refrigerator for at least 1/2 hour.  Refrigerating makes the lettuce more crisp.

Rub the salad bowl with the garlic cloves and then mash it into a paste or use a garlic press.  Add the anchovies, egg yolk, lime juice, Worcestershire sauce, pepper, salt and red chile.  Mash and mix well.  Then whisk in the olive oil. 

Toss together lettuce, half of the croutons and half of the cheese in the dressing.  Place salad on serving plates and sprinkle top with remaining cheese and croutons.  Offer fresh ground black pepper.

*Authors note; Eggs can contain dangerous bacteria, if the eggs in your

area have been known to have this problem, or if you are concerned at all,

Substitute eggs with pasteurized eggs or 1 Tbl. heavy cream.  The flavor change, from the cream, is minimal.

Serves 4

Tepache

Tepache

A homemade Mexican fiesta beverage with a kick! It's tropical, tart, refreshing, and fun to make.

1 large, ripe pineapple

2 canela sticks (Mexican cinnamon)

10 whole cloves

1/2 gallon water

1 pound dry barley

3 pounds pilonacillo, broken up ( you can also use brown sugar, or raw sugar)

Cut the top off of the pineapple and discard. Wash the body of the pineapple well, cut up and then crush with a kitchen mallet, skin and all. 

Place in a large crock with canela and cloves and cover with 1/2 gallon water. Cover crock with a kitchen towel or plastic wrap and let stand, unrefrigerated, for two days.

In a large saucepan, simmer the barley and pilonacillo in 1 quart of water until the barley swells and cracks (about 1 hour). Allow the barley mixture to cool, then add to the crock with the pineapple mixture. Recover and let stand, unrefrigerated, for two more days. as with all fermentation it will come alive.  Strain well and serve over ice.

Serves 10 to 12 

Crock Pot Carne Adovada

Crock Pot Carne Adovada

Meat marinated in Adobo sauce.  This is an often-overlooked dish on menus throughout the southwest.  It has a rich, delicious taste, followed with a burning fire.  It’s an old family favorite.  If you’re in a hurry you can cut the pork into chunks, brown it and toss it in with the sauce!

Adobo sauce:

24 hot New Mexico red chile pods

10 cups chicken broth

3 cloves garlic, minced

1 Tbl. Mexican oregano

2 tsp. Ground cumin

1 tsp. salt

4 to 5 Lb.  pork shoulder (bone in more flavor/ boneless easier to cut into chunks)

Remove stems, seeds and veins from the chiles.  Carefully toast the pods, in a dry iron frying pan until soft and pliable but not until burnt (if the chiles burn they will become bitter).  Simmer the chiles in the chicken broth along with the garlic, oregano, cumin, and salt for 20 minutes.  Run chiles and broth through the blender one-half cup at a time.  (Be careful hot liquids expand in a blender and can spill out the top and burn you).  Work sauce through a wire sieve with the back of a spoon into a mixing bowl, until only the chile solids are left in the sieve.  Discard chile solids.  Slow smoke the pork until fully cooked, 165f, cut into bite sized pieces (and the bone if the roast has one) and place in a crock-pot (or large french oven or heavy cast soup pot, with lid) with the sauce for several hours on low.  Serve with hot corn tortillas and ice-cold beer.

Serves 10-12

Caldo de Mariscos... Seafood Soup

Caldo de Mariscos

Seafood Soup

Forget tacos and burritos, this is some of the best from the Mexican table.  If you like seafood, you’ll love this refreshing soup!  If you have access to fresh seafood, by all means add clams, oysters, mussels, lobster, squid or whatever is fresh! 

6 plum tomatoes, chopped

1/2 white onion, chopped

3 cloves garlic, finely chopped

1/3-cup olive oil

1/2 teaspoon Mexican oregano

1/8-teaspoon ground cumin

Salt to taste

1/2-teaspoon black pepper

2 1/2 quarts fish stock

2 dozen medium shrimp, peeled and deveined

1 1/2 pounds red snapper, or sea Bass, cut into chunks

8 large crab claws

Key lime wedges for garnish

Jalapeno strips for garnish

Puree the tomatoes, onion, and garlic in a blender. In a stockpot, heat the olive oil and add the tomato mixture. Cook over medium-low heat until thickened, stirring often. Add the oregano, cumin, salt, pepper, and fish stock and bring to a boil over a medium-low heat for 10 minutes. Add the shrimp, fish, and crab claws and continue cooking for another 10 minutes. Serve immediately. Garnish with fresh key lime wedges and strips of jalapeno on the side.

Serves 8

Salsa de Tomatillo y Aguacate Avocado Tomatillo salsa

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas.  It’s also fantastic with chips or Mexican breakfast.

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed.  salsa should be a little thicker than tomato sauce.

Makes 3 cups

Camarones en Mojo de Ajo Shrimp Wet with Garlic

Camarones en Mojo de Ajo

Shrimp Wet with Garlic

Mexico’s version of scampi: Mmmm . . .

5 cloves garlic

1 teaspoon coarse salt

5 black peppercorns

2 chiles de arbol

3 tablespoons butter

1 pound medium shrimp, peeled

molcajete

In a molcajete, crush and grind the garlic and salt to a paste. Then grind in the black peppercorns and chiles de arbol. Set aside.

In a medium sauté pan, melt the butter until it is bubbling but not browned; add the shrimp. Sauté until almost done, then add the garlic mixture. Continue cooking until the shrimp are done and the garlic has fully cooked.

Serves 4

The Stevie Ray Cocktail

Stevie Ray

I made this excellent drink in honor of the great American Blues legend Stevie Ray Vaughn.  They are both hard and smooth at the same time!

I made this wonderful drink for my TV show about 12years ago and used it in my first book “The Sonoran Grill” We make these for dinner parties and they are always a big hit, but there seems to be an issue… they affect your wrist.  I notice that every time they get close to my mouth my wrist seems to turn further than I wanted and the whole drink magically disappears down my throat.  So just to make sure I try another and viola gone again.  In short these are way too easy to drink.

2 OZ Silver Tequila

1/2 OZ Blue Curacao

1/2 OZ Mandarin Napoleon or Grand Mariner

Juice of 1 Key lime

Give your car keys to someone else. Shake all ingredients with ice, strain and serve in a martini glass. Repeat as needed!

A Bowl of Red

Texas Red Chili

This is chili weather.  Light a fire and put your feet up while this simmers away.  Maybe enjoy a good book.  I'm reading Neil Young's new book, Waging Heavy Peace.  But any subversive literature will do!

This is the real deal!  Don't omit the pork and let the chili simmer until it breaks!

 

1/2 White onion, chopped fine

3 Cloves Garlic, finely minced

1 Tbl. Canola oil

1-1/2 Lbs. Ground beef (ask for chili grind) or rough chopped sirloin

1/2 Lb. Ground pork

1/4 Cup Ancho chile powder, mild New Mexico Chile powder, or Paprika

2 tsp. ground Cumin

1 tsp. Mexican oregano

1/2 tsp. cayenne pepper

1 28oz. can Chicken broth

1 8-OZ Can Tomato sauce

1 bottle beer

Roux (1/2 Cup or so)

Salt to taste

Sauté the onion and garlic, in the oil, in a large frying pan until soft, but not browned.  Add the meat and continue cooking until brown. Add the chili powder, cumin, oregano and cayenne pepper and stir well.  Then add the chicken broth and tomato sauce and stir well.  Bring to a boil over medium high heat for 15 minutes. Reduce heat to low and simmer for an hour, stirring often.  If thin bring to full boil and work in roux to desired thickness. If it gets too thick add a little more beer.  Serve in big bowls with Ice-cold Lone Star beer, cheddar cheese, chopped white onion, and saltine crackers.

Serves 6