Hey … Pull up a chair!

Let me tell you a little secret–

–I feel like I’m on a rollercoaster these days.  

There are moments where I have this immense longing to create.

But then I ask myself…

What’s the point of posting pictures of me?  Who wants to see those? 

Is there a purpose behind my cooking videos without abuela?  There are so many new amazing creatives these days! 

What am I doing? Who do I think I am acting like an influencer.. Btw I hate that term.  

The truth is, there are moments that I allow those voices to get to me.

But then t I remember my Abuela feeling the same way.  And I would give her the pep talk–letting her know how valuable she was and how much she had to offer those who watched her.  I would ask her, are you having fun?  “Si.”  Well then, lets just have fun y que ruede el mundo.  

So I ask myself, “ Do I have fun when creating, no matter what it is?”  I can honestly say I do…

So I’m going to keep creating… for me… and for whoever wants to watch.  Y pues que ruede el mlundo.

INGREDIENTS

•1 pound of Longaniza

•1 cup of Queso manchego or cheese of choice

•1/2 cup Cilantro

•Cream Cheese

•Won Ton wrappers

•Water

•Cooking oil

•Crema Mexicans

•Chili Garlic Sauce

•Chicharron crumbs

•Siracha

•Cotija Cheese

INSTRUCTIONS

•Cook the longaniza.

•Shred the manchego cheese.

•Chop up the cilantro.

• Mix longaniza, manchego cheese and cilantro together.

•With your fingers, moisten the sides of the won ton wrap.

•Add a tablespoon of the longaniza mix to the center of the wrap with 1/2 a teaspoon of cream cheese.

•Fold wrap over to form a triangle sealing the sides together.

•You can pinch the corners together or leave as is.

•Fry for 1 minute on each side in oil of choice or until golden and crispy.

Sprinkle won tons with chicharrón crumbs, Cotija cheese, Siracha and cilantro.

DIPPING SAUCE

•Mix 1 tablespoons of Chili Garlic Sauce per 1/2 cup of Mexican sour cream .

Enjoy