Mexican Nevadas (Snowies)

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Compliments of: Cristina Gonzalez Alcala, Not Yo’ Daddy’s Mexican Hot Sauce



  • Corn tortillas (preferably white corn)
  • Chihuahua cheese (also can use mozzarella or Mexican mix)
  • Place the tortilla on the hot grill (away from direct fire), add enough cheese to create a layer of cheese on top of the tortilla, let cheese melt while tortilla crisps

CEBOLLITAS (pickled onions)

  • White or yellow onion(s)
  • Canola oil or vegetable oil
  • White vinegar
  • Salt
  • Pepper
  • Mexican dried oregano
  • Granulated garlic
  • Cut onion in half, thinly slice onion(s) and place them in a medium or big bowl, cover the onions half way with vinegar and use about 1/4 of a cup of oil for every 1 cup of vinegar. Sprinkle with 1 tbsp of salt, 1 tbsp of pepper, 1 tsp of oregano and 1 tsp of garlic if using 1 cup of vinegar. ¬†Cover bowl with plastic wrap and let it sit in the refrigerator for an hour.¬† You may also leave it overnight.