One of my favorite Things to Do in Oaxaca City was taking a cooking class at Dos Corazones, where Chef Aubrey shared her grandmother’s treasured recipe for Oaxacan Chicken Picadillo. It’s a savory, slightly sweet mix of shredded chicken, tomatoes, raisins, and spices that we used to stuff inside chile rellenos. But, it’s also used to fill tacos dorados, quesadillas, or as a main dish. I could’ve definitely eaten it straight from the pan and been happy!
➞ You can book the exact class I took here: Traditional Oaxaqueña Cooking with Grandma’s Recipes
Prosciutto & Blue Cheese Frittata Bites
Ingredients
- 2 tbsp Extra-virgin olive oil plus some for the pan
- 8 large eggs
- 1 cup whole milk cottage cheese
- ½ cup Blue Cheese
- Salt & Pepper
- 5 slices Prosciutto chopped
- 1 cup Shiitakes sliced
- ¼ cup Red Onions chopped
- 1 tbsp Fresh Rosemary chopped
- 2 cup Baby Spinach chopped
Instructions
- Preheat the oven to 375°F and grease a 12-Cup muffin pan with nonstick cooking spray.
- Put eggs, cottage cheese, blue cheese, salt and pepper into a blender. Blend until smooth. Put in a large mixing bowl.
- Heat 1 Tbsp olive oil in a medium pan over medium-high heat. Sauté prosciutto for 2-3 mins until slightly crispy. Remove from pan, let cool slightly and add to the mixing bowl.
- Add 1 Tbsp olive oil to the pan, heat oil over medium-high heat until shimmering. Add mushrooms and cook until browned about 6 minutes.
- Add onions and rosemary and cook until onions are translucent, about 3 minutes. Add baby spinach and cook until wilted, about 2 minutes.
- Let mixture cool for about 5 minutes, then add to the egg mixture. Mix well.
- Evenly divide egg mixture among muffin cups so they are about ¾ full. Put a few parsley leaves on the top of each muffin.
- Bake until a toothpick inserted comes out clean, about 20-25 minutes.
- Let cool for 5-10 minutes before removing from the pan.
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