I will share those images with you another time.
Zucchini Blossoms Mexican Style
1 cup of grain Tex-mati Brown Rice / Red Lentil Blend
2 Tbsp Cojita Cheese (Mexican Goat Cheese)
1/4 cup Salsa of your choice
Sea Salt to taste
1 Can Enchilada Sauce
2 Tbsp Cojita Cheese
Cook rice blend per instructions on box. When rice blend is fully cooked allow it to cool slightly then add in your crumbled Mexican cheese and the salsa. Add Sea salt to taste.
Use a pastry bag to pipe mixture into blossoms, closing blossom gently after filling blossom.
Place blossoms in baking dish, add Enchilada sauce to pan, covering the bottom part of the blossom.
Add remaining Cojita Cheese and bake at 350 degrees for 18-20 minutes.
Serve hot or at room temperature.
Those blossoms were delicious, If you do have a chance to try them, I know you will love them!
Now I do have one other addition to today’s post. My Friend Denise @ Quickies on the dinner table is having The Morning, Noon, and Night Cocktail Challenge.