l.a. gas station tacos

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l.a. gas station tacos

L.A. Gas Station Tacos

Los Angeles's Kogi BBQ truck started the Korean-taco craze. Chef Roy Choi also loves the convenience-food ingredients (processed cheese! pork rinds!) sold at American gas stations.

Ingredients:

4 (5-inch) flour tortillas
1/4 cup prepared bean dip
4 slices american cheese
4 thin slices of ham
1/4 cup jalapeño cheese dip
1/4 cup crumbled pork rinds
2 tablespoons shredded beef jerky
4 pickled jalapeños, sliced (1/4 cup)
1/2 red delicious apple, cut into matchsticks
hot sauce

Direction

On a microwave-safe plate, arrange the tortillas in a single layer. Top with the bean dip, American cheese, ham and cheese dip and microwave until melted, about 1 minute. Top with the pork rinds, jerky, jalapeños, apple and a dash of hot sauce. Fold and eat.

Slow Cooker Tuscan Chicken

When it's too hot to cook, throw this dinner in the slow cooker and wait for compliments. This rustic dish uses boneless, skinless chicken thighs, lots of seasonings, and pitted Castelvetrano olives. We really enjoy their brighter taste and color in this dish. The red pepper flakes just add a bit of zing to the sun dried tomatoes and good-for-you spinach in the sauce. Be sure to serve this with a crusty bread, so you can soak up all the tasty, creamy goodness!

Blueberry Snow

This trifle is simple to prepare, but does require 4 hours refrigeration before serving. Can be prepared the night before.

Peanut and Watermelon Chaat

Every chaat has a little bit of sweetness, a little bit of tartness, a little heat, and a little crunch. That's what makes them so fun to eat. This chaat marries the fleeting succulent sweetness of watermelon with the hearty crunch and saltiness of peanuts. "It's a very Southern combination that I thought should work," Bhatt says. "And it did." Eating watermelon with a sprinkle of salt and a dash of hot sauce is popular in chef Bhatt's hometown of Oxford, Mississippi. This sweet-savory chaat recipe marries that inspiration with a sprinkle of chaat masala, a tangy spice blend often used as a seasoning for fruit in India.

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