Cielito Lindo

14 Dec

After my trip to Guadalajara recently, I was in a very Mexican vibe…  I wanted to eat over and over again the flavors of Mexico I had just experienced.

Now during the Holidays, if you want to enjoy a “dip” or appetizer with a Mexican influence, you can prepare a Cielito Lindo.  I’ve heard people called this a 7-layer dip.  But in Puerto Rico we call it a Cielito Lindo… maybe because we’re not tied to a specific amount of layers of ingredients.  And what’s cool about this, you can construct the layers as you prefer, including everything you love or deleting anything you don’t.  I personally do not like refried beans, so I never include them, but if they’re your “thing”, go ahead and add a layer of them.

I made this version in a large ramekin, but you can adjust the quantities to fit the larger plate or tray you want to use.

CIELITO LINDO

4 oz of cream cheese, room temperature
2 tbs of your favorite Mexican salsa
½ cup of shredded cheddar – mixture of white and orange works great
¼ cup of shredded lettuce
¼ cup of tomatoes, chopped finely
1 tbs sour cream
Whole grain corn tortilla chips to accompany

 

This is more an assembly dish than a recipe…

  1. First, spread a layer of the softened cream cheese. 
  2. Then spread the salsa on top of the cream cheese. 
  3. Sprinkle half of the shredded cheese on top of salsa.
  4. Place a layer of the lettuce and the tomatoes on top of that.
  5. Sprinkle the rest of the shredded cheese and top with a dollop of sour cream.

Enjoy with your favorite whole-grain corn chips…

 

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2 Responses to “Cielito Lindo”

  1. Bruce Alcan October 19, 2013 at 7:05 pm #

    Does anyone know how it got the name Cielito Lindo?

    • KarmaFree Cooking October 23, 2013 at 10:18 pm #

      Good, good question… we will need to investigate this one. ;) Madelyn

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