The "horn" in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.
This is Mexico’s answer to the grilled cheese sandwich! They are most delicious made with the rich, stringy cheese from Chihuahua made by the Mennonites, but lacking that, any good melting cheese such as mozzarella, string or even Monterey Jack are good substitutes. Quesadillas can be made with either corn or flour tortillas and the tortillas can be folded in half over the filling, or stacked with the filling in between. Cheese isn’t the only food you can use, I use what is on hand in my refrigerator. Just remember you are only toasting the quesadilla until the cheese melts so any filling needs to be cooked before using.
We don't know about everyone, but we always seem to buy one too many bell peppers and scallions at the store. Scare up a few black beans, and you'll be able to give some of the orphans in your refrigerator a second try with this textured, tasty salad.
The "colorado" here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.