Jalapeño Wonton

What you will need: 

• 1 (8 ounce) package cream cheese, softened
• 1 cup monterey jack cheese, shredded
• 1 (4 ounce) can jalapeno peppers, diced
• 1 teaspoon fresh minced garlic
• 3 green onions, diced
• black pepper 
• 1 (16 ounce) package wonton wrappers
• 1 quart vegetable oil (for frying)

How to Create 

1. In a medium bowl mix together cream cheese, Monterey jack cheese, jalapeño peppers, garlic and green onions; mix well to combine then season with a little black pepper.
2. Fill the wonton wrappers with approximately 1 teaspoon cream cheese mixture.
3. Fold wrappers into triangles then press with a moistened fork to seal (or seal edges as desired).
4. In a large skillet heat oil over medium-high heat.
5. Drop 3-4 wontons in at a time into the oil, and quickly fry, turning once until golden brown.
6. Remove and place on paper towels to dry off the grease.
7. Serve with favorite dip.

If you or someone you know is going to Cancun for vacation please be sure to check out our online grocery store at We Deliver Cancun! 

Pork Green Chile Stew

What you will need ~

• 2 lbs pork 
• 2 tbs olive oil
• 3 medium potatoes, peeled and diced
• 1/2 onion, diced
• 2 (or 3) garlic cloves, minced (use fresh)
• salt to taste
• 6 – 8 Hatch green chiles, chopped (or 1/2 cup)*
• Warm flour tortillas

How to prepare ~

Place oil in large saucepan and saute onion and garlic over medium heat for 2~3 minutes.
Cube meat, sprinkle with salt and add to onion and garlic to brown. Add potatoes and chile and cover with water. Cook over medium heat until potatoes are soft enough to eat and continue to add water if necessary.

Garnish with cilantro if you like (which I do). Serve with warm flour tortillas. *You could also use this as a sauce to smother burritos! 
Eat, enjoy and stay warm!

Note: If you cannot find Hatch chiles, you can use poblano peppers and add a few sweet cubanelle peppers and a jalapeño.

For a complete guide to chiles and peppers, check out this link -
Spicy Chile Meter and Tips to Surviving the Burn. 

If this is your first time visiting our blog, welcome, and we would like to let you know what this blog is all about! We share delicious Mexican inspired recipes, information about national food and beverage plus the many uses of foods in hopes to spread the word about We Deliver Cancun. We Deliver is an online grocery store where you make an order online and we will deliver the goods to you to your home away from home here in Cancun. We want you to enjoy your well deserved vacation, so we do the work while you enjoy some fun in the sun! If you or someone you know will be traveling to our little piece of paradise please check out the link! 

Jalapeño Cheddar Cheese Cream Soup

Jalapeño Cheddar Cheese Cream Soup

What you will need ~

3 cups sliced Jalapenos 
1 onion diced
3 garlic cloves minced
1 qt heavy cream
1 qt half and half
2 cups chicken broth
2 cups cheddar cheese grated
1/4 cup flour
1 teaspoon pepper
1 teaspoon salt
1 stick real butter


How to prepare ~

Saute the Jalapenos, onion and garlic in the butter until tender. Combine the flour, pepper and salt and add to the sauteed mixture. Make sure to stir so it doesn't lump. In a crock pot or slow cooker place the sauteed mixture and add the the cream, half and half, chicken broth and cheddar cheese. Stir to mix. Cook at high for 1 hour, then low for approximately 4 hours or until all flavors are tasty. You may need more salt and pepper to taste. Serve with hot tortillas!
Note: When handling peppers such as jalapeños you may want to wear rubber gloves. 

Be sure to check out our post ~ Spicy Chile Meter and Tips to Surviving the Burn!

As with every post we ask all of the visitors to our blog to check out We Deliver Cancun and share it with your friends, family and even strangers. We Deliver is an extension of Cancun Best Discounts here in Cancun. We are dedicated to making your vacation experience here in paradise the best possible experience you could have. Who wants to spend their vacation time shopping at the market? We not only have food items but so much more! We offer goods from authentic Cuban cigars to items for baby in our online grocery store. Not sure how you will get from the airport to your home away from home for the week? We also offer transfers with a perk. The goods that you order online can accompany you to where you are staying. How much easier can it get? Please be sure to check out the links and spread the word. Your people will love you for it!

Cheese & Chorizo Stuffed Peppers

Ingredients ~

• 1 tbs olive oil
• 1 yellow onion, finely diced
• salt, to taste
• 1 lb. fresh chorizo sausage (casings removed) or ground pork
• 18 large jalapeño peppers, preferably a mix of colors (red, green and orange)
• 4 oz. grated Monterey Jack cheese

Cooked on the grill the stuffed jalapeño peppers emerge with a wonderful fire-roasted flavor. Jalapeño peppers range in their level of heat so if you aren't sure if it will be too spicy you can also substitute the jalapeños with poblanos or bell peppers. Be sure to check out our article ~ Spicy Chile Meter and Tips to Surviving the Burn - a guide to chiles, their level of spicy and how to lessen the pain if your meter hits the limit! 

Directions ~

Prepare a grill for grilling to medium-high heat. Since you probably don't have one of those fancy pepper holders to grill the peppers, you can grill the peppers whole. Cook to your liking and remove from grill. Using a knife you can scrape any charred spots. 

In a pan over medium-high heat, warm the olive oil. Add the onion, season with salt, and cook until the onion is soft and translucent, 6 to 8 minutes. Add the chorizo and cook, crumbling with a wooden spoon until the meat is cooked through, 5 to 7 minutes. Transfer the chorizo mixture to a paper towel-lined plate and then transfer the chorizo mixture to a small bowl, add the cheese and stir to combine. 

Cut off the top of each jalapeño pepper. Using a skinny knife, hollow out the centers of the peppers, removing the seeds and ribs but don't cut through the flesh. *You may want to wear gloves when handling raw jalapeños.

Using your fingers, stuff the center of each pepper with 1 to 2 spoons of the chorizo mixture, pressing it down to fill the entire pepper. (Any leftover filling can be used for nachos or scrambled eggs.)

The ingredients necessary for this recipe can all be found on our online grocery store website We Deliver Cancun. Be sure to check out how it works and feel free to contact us with any questions! 

Recipe and Photo by Williams-Sonoma You can follow the link if you want to purchase that fancy pepper holder.