Fundido 4 cups diced fresh peaches 1 cup sour cream 1 cup diced roasted poblano chiles 1 1/2 cup chopped onion 2 cups goat cheese 1 cup jack cheese, shredded 1 cup sweet and spicy pecans oil as needed salt and pepper ground ancho or guajillo chile to taste
Toast the pecans in a dry skillet over medium heat. When they are golden, add the butter and toss.Sprinkle with the salt, sugar, chipotle and canola, and keep tossing. Add the vanilla while tossing. Heat a lightly oiled cast-iron skillet. Add the onion and brown well, then add the peaches and green chile. Stir with sour cream. Top with goat cheese and jack cheese, sprinkle with a bit of salt, pepper, and powdered chile, slide into a 450 degree oven until cheese is melted. Remove, sprinkle with pecans, and serve with tortillas.
Seawater chops with papaya-coconut salsa Salsa 2 cups diced Mexican papaya 1/2 cup coconut milk 1/2 cup diced red onion 1/2 cilantro 2 Serrano chiles cut in half and sliced thinly 1/2 teaspoon of salt
Dissolve sea salt or kosher salt into water. Put 4 thick bone-on pork chops into the water to marinate overnight in the fridge. Next day bring them to room temp and grill them to medium well. Serve with Papaya-Coconut Salsa.