I saw a contest on Food 52, one of my favorite recipe sites and food communities, for "your best dumplings," and could not resist getting involved. Chochoyotes! Oh yes, chochoyotes!
So I entered: Cheesy chochoyotes with chicken and enchilada sauce is the recipe, and my name there is Literary Equivalent. Please don't be shy about stopping in to vote for me, if you tried the recipe a couple weeks ago when I posted it on this blog and liked it.
I changed the default cheese to cotija. Why? Because I am obsessed with cotija cheese now. Here's another quick recipe for you, if you're not skurred of carbs...
1 largish or 2 small Yukon gold potato for each diner
2 teaspoons salted butter for each diner
coarse salt and coarsely ground black pepper to taste
1/2 to 1 ounce cotija cheese for each diner
1. Get up early and decide that you don't want to cook anything complicated. Wash and pierce potatoes and microwave on "potato" setting until done. (You could oven-bake these for even more omnomnom, I think.)
2. Discover that what you thought was plain yogurt is actually a pink-and-black science experiment, and that you don't have hummus right now. Split potatoes and put butter and salt and pepper on them to taste. Don't forget to grumble about not having hummus.
3. Remember that you have cotija cheese in the fridge that you meant to use in more esquites. Wonder why you haven't made more esquites, as they were so delicious when you did. When cheese turns out to be fresh, add to potatoes.
4. Eat. OH MY GOD. How is cotija cheese so good on potatoes?
5. End up buying more cotija cheese just to eat on potatoes.