Browsed by
Tag: Latin

Foods from South of the Border

Mini Mex Rolls

Mini Mex Rolls

1 chicken breast, cooked and finely chopped

1/4 C. taco seasoning

1/2 C. water

1 1/2 C. shredded pepper Jack cheese

1/2 C. diced roasted red pepper

1/2 C. chopped pickled jalapenos

1/2 C. corn

1 scallion, chopped

1/2 C. black beans

1 egg

2 T. water

Wonton or egg roll wrappers

Canola oil, for frying

 

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside. Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside. Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you’re using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping T. of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal. Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.

Rotisserie Turkey Posole

Rotisserie Turkey Posole

2 T. vegetable oil, 2 turns of the pan

2 medium onions, chopped

4 cloves garlic, chopped

2 jalapeno peppers, seeded and finely chopped

1 T. ground cumin, a palm full

2 T. chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs

Coarse salt and pepper

1 C. beer

16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor

1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)

1 quart chicken stock (also stir in any leftover gravy)

1 1/2 to 2 pounds light and dark cooked turkey meat, chopped

1 lime, juiced

Finely chopped cilantro leaves, for garnish

Corn chips of choice, to top soup or dip

 

Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 C.) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip. You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.

Sopa Seca (Mexican Rice)

Sopa Seca (Mexican Rice)

2 tsp. olive oil

1/2 tsp. minced garlic

1/2 C. chopped onion

1 large tomato, chopped

1 C. uncooked, converted rice

1 small green bell pepper, seeded and diced

1 – 13 oz. can chicken broth

dash of red pepper

1/2 tsp. oregano

1/2 tsp. salt

 

Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stiffing, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutes at 400 degrees.

Posole Rojo

Posole Rojo

12 oz. dried posole or hominy

6-8 dried ancho chiles

1 onion, roughly chopped

4 cloves garlic

1/2 tsp. oregano

Salt to taste

2-3 lbs. pork shoulder cut in 1 1/2″ cubes

Juice of 1 lime

 

Put dried posole into non-reactive bowl or Dutch oven and cover with water. Soak overnight. Drain posole and put back in Dutch oven in enough salted water to cover. Bring to boil and simmer for at least 2 hours until softened. Remove seeds, ribs and stems from chiles and tear into large pieces. Place in heat-proof bowl and cover with boiling water. After half an hour, when chiles are soft and somewhat cooled, drain them, reserving the liquid. Put chiles, onion, oregano and garlic in bowl of food processor and process, adding reserved chile-soaking liquid to make it a thick sauce. Season to taste with salt. Add meat and chile sauce to cooked hominy in Dutch oven and stir to combine, adding more chile-soaking liquid or water if needed. Bring to a boil on the stove, lower heat and simmer for two hours or until meat can be mashed with a wooden spoon. Stir in lime juice and serve with rice and tortillas.

Chicken Tortilla Casserole

Chicken Tortilla Casserole

2 C chopped, grilled chicken

1 can (15 oz) black beans, rinsed and drained

1 jar (8 oz) chile peppers, drained

1/2 C old el paso enchilada sauce

3/4 C crumbled baked tostitos

1/2 C shredded reduced fat jack cheese

 

Stir together the chicken, beans, peppers, and enchilada sauce. Place it all in a 9” x 9” baking dish. Top with chips and bake at 400°F for half an hour. Sprinkle cheese over the dish and bake an additional 5 minutes

Lighter Cheese Flautas

Lighter Cheese Flautas

5 ounces shredded fat-free cheddar cheese

1/4 cup grated Parmesan cheese

12 small corn tortillas

1/3 cup light olive oil

1/4 cup plus 2 Tbs. fat-free sour cream

1 cup salsa

 

Combine cheddar cheese and 2/3 of the Parmesan cheese in a bowl. Divide evenly amongst all tortillas. Roll tortillas. Heat oil in a heavy skillet over medium-high heat. Brown stuffed tortillas in oil 2 minutes per side, or until brown. Drain on paper towels. Top with a dollop of sour cream. Serve with remaining parmesan and salsa.

 

Yield: 6 servings

Calories: 347

Fat: 10.2g

Fiber: 4.7g

Beef Flautas

Beef Flautas

1/2 pound boneless beef chuck roast, cubed

2 T. finely chopped onion

2 T. canned chopped green chilies

1 garlic clove, minced

1/4 tsp. ground cumin

1/4 tsp. salt

Dash pepper

1-1/2 to 2 C. water

2 flour tortillas (8 inches), warmed

Oil for deep-fat frying

 

In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender.  Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Roll up and secure with toothpicks. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook flautas until golden brown, turning to cook all sides. Drain on paper towels. Yield: 2 servings.

Sczechuan Noodles

Sczechuan Noodles

6 garlic cloves, chopped

1/4 C. fresh ginger, peeled and chopped

1/2 C. vegetable oil

1/2 C. tahini (sesame paste)

1/2 C. smooth peanut butter

1/2 C. good soy sauce

1/4 C. dry sherry

1/4 C. sherry vinegar

1/4 C. honey

1/2 tsp. hot chili oil

2 T. dark sesame oil

1/2 tsp. freshly ground black pepper

1/8 tsp. ground cayenne pepper

1 pound spaghetti

1 red bell pepper, julienned

1 yellow bell pepper, julienned

4 scallions, sliced diagonally (white and green parts)

 

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Chicken Flautas with Avocado Cream

Chicken Flautas with Avocado Cream

For the Flautas:

Vegetable or canola oil, for frying

1 T. butter

1/2 small red onion, diced

1 jalapeno, diced

1 garlic clove, minced

1 tsp. ground cumin

1/2 tsp. cayenne pepper

1 rotisserie chicken, skin removed and meat finely shredded

1 C. salsa

1/4 C. freshly chopped cilantro leaves

1 C. shredded Cheddar/Monterey jack blend

1 lime, juiced

Salt

16 (5 to 6-inch) flour tortillas

2 C. shredded iceberg lettuce, for serving

For the Avocado Cream:

1 very ripe avocado, halved, pitted and flesh removed

1 (4-ounce) container sour cream

2 T. fresh lime juice

Salt

 

Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly. Preheat oven to 200 degrees F. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side

Ropa Vieja

Ropa Vieja

1 flank steak (about 1-1 1/2 lbs.)
2 onions, chopped
1 or 2 green peppers, chopped
1 jalapeno or serrano pepper, optional
4 or more cloves garlic, chopped
2 C. no-salt-added tomatoes put through a blender or food processor OR 2 C. no-salt-added tomato sauce, if you can find it. 1 C. white wine
2 bay leaves
Cooking spray
Pepper to taste
Water

Pepper the flank steak. Heat a DRY cast iron frying pan on the stove for about 5 minutes, until it is really hot. Brown steak in frying pan for about 4 minutes each side. If your smoke alarm goes off, you’re doing it right. Add enough water to reach the top of the steak, cover and simmer (low heat) for about 2 hours, until strands of meat pull off easily. Let meat cool. When cool enough to handle, shred meat. (I do this by hand.) Set shredded meat and pan juices aside. In a clean pan (preferably non-stick, DON’T use a cast iron pan for this part. The iron will react with the tomatoes.), heat some cooking spray. Brown onions and garlic. Add green peppers and serrano or jalapeno pepper (if desired) and cook for a few minutes. Add meat, cooking broth (from frying pan), tomato sauce, wine and bay leaves. Cook uncovered for about 1/2 hour. Serve with rice.

Yield: 6 servings
Calories: 333
Fat: 15g
Fiber: 1.6g

Green Poblano Rice

Green Poblano Rice

1 2/3 C. fat-free, sodium reduced chicken broth
2 poblano peppers, stems, membrane and seeds removed, chopped
12 sprigs cilantro (have some extra for garnish)
1/2 to 1 tsp. salt
1 T. vegetable or olive oil
1 C. medium grain white rice
1 small white onion, finely diced
5 garlic cloves, peeled and finely chopped

In a 2 quart saucepan, combine the broth and peppers, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the peppers are soft (almost mushy). Pour the broth and chili mixture into a food processor, add the cilantro (stems and all are ok), and process to a smooth puree and stir in the salt. Wipe the pan clean, add the oil and heat over medium heat. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft (about 5 minutes). Stir in the garlic and cook a minute longer. Add the warm pepper liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve. If you want a hotter version, mix poblanos with hotter chilies like jalapeño, or the even hotter habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are also good vegetable add-ins.

Yield: 4 servings
Calories: 245
Fat: 4g
Fiber: 2g

Grilled Flank Steak with Roasted-Poblano Relish

Grilled Flank Steak with Roasted-Poblano Relish

6 poblano chilies (about 1 pound)
2 T. chopped fresh cilantro
1 T. fresh lime juice
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
1 (1-pound) flank steak, trimmed

Prepare grill. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack. Grill 15 minutes or until blackened. Place them in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice; stir in cilantro, juice, 1/4-tsp. salt, and 1/8-tsp. black pepper. Sprinkle steak with 1/4-tsp. salt and 1/8 tsp. black pepper. Place on grill rack; grill eight minutes on each side or until thermometer registers 145 degrees (medium-rare) or until desired degree of doneness. Remove from grill; let stand five minutes. Cut steak diagonally across the grain into thin slices. Serve with relish.

Yield: 4 servings
Serving Size: 3 ounces steak and about 1/3 C. relish

Calories: 239
Fat: 10.9g
Fiber: 2.1g

Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce

Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce

1/3 cup cumin seeds
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
Orange-Chipotle Sauce

Prepare grill. Combine the first 3 ingredients in a small bowl. Rub both sides of chicken with the spice mixture. Place chicken on grill rack coated with cooking spray; cover and grill 6 minutes. Uncover the chicken, and brush with 1/2 cup Orange-Chipotle Sauce; cook for 6 minutes or until done, turning once. Serve with remaining sauce. Totals include Orange-Chipotle Sauce.

Yield: 4 servings
Serving size: 3 ounces chicken and about 1/3 cup sauce)

Calories: 448
Fat: 11.2g
Fiber: 3.4g

Taco Twist Casserole

Taco Twist Casserole

1 lb extra lean ground beef
1 pkg taco seasoning mix
1 can tomato sauce (15 oz.)
1/2 C. chopped green pepper
2 1/4 C. corkscrew macaroni — (6 oz.) cooked and drained
1 C. shredded reduced fat cheese (4 oz.)
1/2 C. light sour cream

Brown beef; drain if necessary. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heatsp. Combine cooked macaroni, 1/2 C. cheese and sour cream and place on bottom of 6×10 inch baking dish. Top with meat mixture and remaining cheese. Bake at 350�for 30 minutes.

Yield: 6 servings
Calories: 338
Fat: 12.7g
Fiber: 1.2g

Note: Serve this relatively high fat family favorite with a salad and a steamed vegetable to bring down the fat % for the entire meal.

Enchiladas Verdes

Enchiladas Verdes

Salsa verde:
1 lb. tomatillos (about 15)
1 1/4 C. fat-free, less-sodium chicken broth
1/4 tsp. salt
1 jalapeño pepper, seeded and chopped

Filling:
2 1/2 C. shredded cooked Chicken (about 12 oz.)
1/2 C. (2 oz.) shredded asadero cheese or Asiago cheese
1/3 C. finely chopped onion
1/3 C. minced fresh cilantro
1/3 C. fat-free, less-sodium chicken broth
1/3 C. fat-free sour cream
1 T. fresh lime juice
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. black pepper

Remaining ingredients:
Cooking spray
8 (6-inch) corn tortillas
1/4 C. fat-free sour cream
Sliced jalapeño pepper (optional)

To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 C. broth, 1/4 tsp. salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 C. (about 1 minute). Preheat oven to 400°. To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 C. salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 C. chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.

Yield: 4 servings
Serving size: 2 enchiladas and 1 T. sour cream

Calories: 386
Fat: 11.5g
Fiber: 4.8g

Easy Mexican Cornbread

Easy Mexican Cornbread

3 boxes Jiffy Cornbread Mix

1 13 1/2 oz. can creamed corn

3 eggs

1/4 C. milk

1 1/2 C. taco flavored shredded cheese (or Mexican Blend)

Optional: 1 minced jalapeno and 2 tsp. chili powder

 

Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9×13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it’s firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.

Refried Beans

Refried Beans

2 C. dry pinto beans

1 tsp. garlic powder or 2 cloves garlic

1 tsp. chili flakes

salt to taste.

 

Rinse the pinto beans and soak them overnight. Rinse well. In a crockpot add pinto beans, 8 C. water, garlic, chili, and salt. Cook on high heat for approximately 8 hours. When beans are very soft, pour off water to drain beans, but save some of the water aside. Use a potato masher to mash beans to desired consistency. Add the reserved water as needed. Let cool and store in the refrigerator. They will thicken as they cool. When you reheat the beans, add water a little at a time until they are the desired thickness. Cost: Whole batch: $0.51 Serving: $0.07

Nacho Pinwheels

Nacho Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 1/2 tsp. Old El Paso® taco seasoning mix (from 1-oz package)

1/3 C. finely shredded Cheddar cheese

1/4 C. Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained

2 T. finely chopped green onions (2 medium)

 Old El Paso® Thick ‘n Chunky salsa, if desired

 

Heat oven to 350°F. Spray cookie sheet with cooking spray.  If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.  In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 T. cream cheese mixture over each rectangle to within 1/4 inch of edges.  Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

Fastest-Ever Enchiladas

Fastest-Ever Enchiladas

Salsa:

1 (14-ounce) can diced tomatoes with chiles, drained

2 scallions, light green and white parts only, finely chopped

1 jalapeno, seeded, deveined, and finely chopped

1/2 C. finely chopped cilantro leaves

1 lime, juiced

Pinch salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

2 C. grated Cheddar

1 C. sour cream

1/2 small red onion, finely chopped

Salt and freshly ground black pepper

6 (8-inch) flour tortillas

 

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 C. of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 C. of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Chicken Adobo

Chicken Adobo

About 2 – 2 1/2 lb chicken, 4 drumsticks and 4 thighs

1/2 C. soy sauce

1/2 C. rice vinegar

3/4 C. water

1 T. brown sugar, packed

5 garlic cloves, minced

2 bay leaves

1/4 tsp. black pepper

 

Combine everything and marinade for 1 to 3 hours. Bring everything up to a boil then lower the heat and simmer for about 45 minutes to an hour, until the chicken is fall-off-the-bone tender. You can simmer ahead of time and broil before serving. The more time the chicken sits the sauce the more flavorful it becomes. Remove the chicken to a baking tray. Broil the chicken, skin side up, until the skin is crisp and bronze. Meanwhile, skim off excess fat and reduce the sauce until it’s thick and syrupy. Serve the chicken over rice and spoon the sauce on top.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Caldillo (new Mexican Green Chili Stew)

Caldillo (new Mexican Green Chili Stew)

1 1/2 lb. beef sirloin or pork butt; cut into 1-inch cubes

3 T. vegetable oil

1 1/2 C. diced onion

2 T. minced garlic

6 C. chicken or beef broth

1 lb. red or white potatoes, cut into 1 inch cubes

2-3 tsp. salt

3 C. roasted, peeled, chopped green chile (or use 3 to 4 large cans of chopped green chile NOT red chile)

2 T. chopped cilantro

3 T. diced red bell pepper

 

Lightly brown meat. Sauté onions and garlic until onion is translucent. Transfer meat and onion mixture to slow cooker. Add broth, potatoes and salt. Cook on high heat for 2 hours.  Reduce heat to low and cook for 4 hours. Add green chile and red bell pepper. Cook for an additional hour. Add cilantro and stir. Serve with tortilla chips or warmed flour tortillas.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Pork Fajitas with Pan Roasted Peppers

Pork Fajitas with Pan Roasted Peppers

fajiota1 1/4 lb. boneless pork loin chops, trimmed

Zest and juice of 1 lime

3 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

1/4 tsp. ground black pepper

4 tsp. plus 1 T. canola oil

3 large bell peppers (mixed colors), seeded and cut into long, 1/2 inch thick strips

1 extra large onion, cut into 1/2 inch slices

2 jalapeno peppers, seeded and cut into thin strips

1 C. loosely packed cilantro leaves, tough stems discarded

12 6 inch flour tortillas, warmed

 

Slice pork into long, 1/2 inch thick strips. Place in a bowl with zest, half the lime juice, garlic, salt, cayenne, black pepper, and 2 tsp. oil; toss to coat. Marinate at room temperature 20 minutes (or longer, or overnight, in the fridge). Heat 1 T. oil in a wok (or 12 inch nonstick skillet) over medium high heat. Add bell peppers, onion, and jalapeno; stir fry until onions and peppers are soft and slightly charred, 6 to 8 minutes. Transfer to a metal bowl and toss with cilantro and remaining lime juice; cover with foil and keep warm. Return wok to medium high heat. Add remaining 2 tsp. oil and the pork; stir fry until meat is seared and just cooked through, 3 to 4 minutes. Place pork in warmed tortillas and top with vegetables.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Stuffed Jalapeno Peppers

Stuffed Jalapeno Peppers

stuffedFor stuffed jalapeños:

3 slices of bacon

6 ounces whipped cream cheese

1/2 cup shredded pepper jack cheese

2 scallions, finely chopped

Juice of 1 lime

2 cloves garlic, finely chopped

Salt, to taste

12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed

 

For cilantro sauce:

1 bunch cilantro, rinsed clean

1/2 cup sour cream

Juice of 2 to 3 limes

Salt, to taste

 

Preheat the grill to medium-high heat. Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands. Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl. Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely. Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside. Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted. If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.

 

Yield:

Calories:

Fat:

Fiber:

Chili Cream Sauce

Chili Cream Sauce

2 parts Sour Cream
1 Part Mayonnaise
Juice of 1 lime
1 tsp chili sauce (I used chipotle chili sauce)
1 tsp chili powder (I used a mix of regular chili powder and chipotle chili powder)
Salt and pepper to taste

Mix all together.

chip

 

 

Green Chili and Tortilla Casserole

Green Chili and Tortilla Casserole

2 flour tortillas (approximately 6 inch diameter)

2 fresh green chili peppers

1 bell pepper

1/2 C. low fat or nonfat milk

1 oz. low fat or nonfat shredded cheddar cheese

1 tsp. dried parsley

4 oz. liquid egg whites

 

Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.

 

Yield:

Calories:

Fat:

Fiber:

Chorizo Butternut Soup with Herbed Tomato and Cheese Quesadillas

Chorizo Butternut Soup with Herbed Tomato and Cheese Quesadillas

2 T. extra-virgin olive oil

1/2 lb. chorizo, casing removed, finely chopped

1 large yellow onion, finely chopped

3 large garlic cloves, chopped

1 T. chili powder

1 1/2 tsp. ground cumin

salt and pepper

1 10 oz box frozen cooked butternut squash puree, defrosted

1 quart chicken stock or broth

4 12 inch flour tortillas

2 C. shredded Monterey Pepper Jack or smoked cheddar cheese

4 scallions, finely chopped

1/2 C. fresh cilantro leaves, chopped

2 small plum tomatoes, seeded and chopped

 

Preheat large soup pot over medium-high heat. Add the EVOO, then add the chopped chorizo and cook, stirring frequently, for two minutes. Add the onion, garlic, chili powder, cumin, salt and pepper. Continue to cook for 3 minutes. Stir in the butternut squash puree. Add the chicken stock, bring to a simmer, and cook for 10 to 15 minutes. While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, then flip. Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro and tomatoes and season with salt and pepper. Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula. Repeat with the remaining 3 flour tortillas. Cut the quesadillas into 4 wedges and serve alongside the soup.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Taco Quiche

Taco Quiche

exps8694_FM153592A03_20_1b2 pounds ground beef
2 envelopes taco seasoning
4 eggs
3/4 C. milk
1-1/4 C. biscuit/baking mix
Dash pepper
1/2 C. sour cream
2 to 3 C. chopped lettuce
3/4 C. chopped tomato
1/4 C. chopped green pepper
1/4 C. chopped green onions
2 C. (8 ounces) shredded cheddar cheese

In a skillet, brown beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper. Mix well. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately.

Chile con Queso

Chile con Queso

Chile-con-Queso-3-of-31/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 T. of butter
2 T. of flour
1 C. of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 C. of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 C. of sour cream
Salt to taste

Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. Add the garlic and cook for another minute. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. Turn heat down to low, and a 1/4-C. at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. Stir in the sour cream. Add salt to taste.

Chicken Fajitas

Chicken Fajitas

1 1/4 chicken-fajitas-vertical-dmto 1 1/2 pounds skinless, boneless chicken breasts
Salt
2 T. canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade
2 T. lime juice
3 T. olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Extras
8-12 flour tortillas
Salsa
Sliced avocado
Sour cream
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.) Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.) Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here’s a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two. While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes. Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

Rajas & Cheese

Rajas & Cheese

Rajas_Chafing_Dish 1 1/2 large sweet red bell peppers (oil-roasted, peeled, cored and seeded)
3 large poblano chiles (oil-roasted, peeled, cored and seeded)
4 jalapeno chiles (oil-roasted, peeled, cored and seeded)
1 T. vegetable oil
1/2 small white onion, diced
2 tsp. chopped fresh cilantro leaves
1/4 tsp. dried Mexican oregano, toasted
Pinch of kosher salt
3/4 C. Mexican Crema (or creme fraiche or natural sour cream)
2 ounces grated queso Oaxaca (or Chihuahua cheese or Monterey Jack)
1 1/2 T. grated Parmesan cheese
6 (5 1/2 inch) soft white corn tortillas
Optional Garnish: oil-packed sun-dried tomatoes, drained and cut into strips, and toasted pine nuts
Accompaniment: Salsa Fresca

To Oil Roast the Poblanos, Jalapenos and Red Bell Peppers: Heat 2 inches of canola oil in a heavy-bottomed pan to 375 degrees F. Roast only 1 or 2 chiles at a time to avoid overcrowding and lowering of the oil temperature. Turn the submerged chiles as the skin starts to blister, after approximately 1 1/2 minutes per side. Turn the chiles as necessary until all sides are blistered, but not burned. Transfer to a bowl and cover with a clean kitchen towel or plastic wrap. Allow chiles to steam for about 15 minutes and then peel off the skin with your fingers or dull edge of a knife. Do not rinse the peeled chiles. Split open the chiles and remove the veins and seeds. Slice into strips, about 3 inches long by 3/8 inch wide. For added heat, simply cut the jalapenos into strips without discarding the seeds. Set aside the bowl of roasted, peeled, cored, seeded and sliced chile and bell pepper strips. In a large, heavy nonstick skillet, heat the oil over medium heat and sauté the onion until translucent, about 3 minutes. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan. Cook over low heat, stirring continuously so the mixture doesn’t brown or scorch, until the queso melts, about 5 minutes. Remove from heat immediately. To serve, lay warm tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa, sun-dried tomatoes and toasted pine nuts.

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

1 Chile poblano, roasted, peeled and cut into strips (about ½ cup)
2 T. butter
salt and freshly ground pepper
3 oz. mushrooms, sliced
1 chorizo or other spicy sausage, casing removed and chopped
3 cups grated Oaxaca
10-12 flour or corn tortillas
Aluminum foil

Sauté the chile strips in 1 T. of butter, season lightly with salt and pepper and set aside. Sauté the mushrooms in the other T. of butter until they begin to release their juices. Season with salt and pepper and set aside. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes. Lightly grease 3 cazuelitas or small flameproof casseroles. In one, place a portion of and half of the chile strips. In the second, place other portion of cheese and half the mushrooms. In the third cazuelita add the remaining Oaxaca and half the chorizo. Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted. Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted. Serve hot with flour tortillas, so that the cheese can be used in preparing individual tacos. Can also be served with salsa mexicana.

Latin A.M. Chocolate

Latin A.M. Chocolate

1-1/2 C. soy or rice milk (plain, vanilla, or chocolate are all fine)
1/8 C. unsweetened cocoa powder
2 T. dry sweetener
1/4 tsp. ground Mexican cinnamon
1/8 C. boiling water
1/8 tsp. almond extract

In a small saucepan, heat milk for 3 minutes over medium heat. In a small bowl, combine cocoa powder, dry sweetener, and cinnamon. Add hot water to cocoa and mix thoroughly until there are no lumps. Stir in almond extract. Whisk cocoa mixture into hot milk, pour into a mug and drink hot.

Pollo con Queso Tortas

Pollo con Queso Tortas

2 poblano peppers
1 T. vegetable oil
2 boneless, skinless chicken breast halves, halved horizontally (or try Chorizo)
Coarse salt and freshly ground pepper
1/2 white onion, sliced
2 cloves garlic, minced
1 tsp. ground cumin
4 ounces white cheddar cheese, shredded (about 1 C.)
4 ounces Monterey Jack cheese, shredded (about 1 C.)
4 crusty white sandwich rolls, such as Kaiser rolls, split and top half hollowed out
Carrot, Jicama, and Red Cabbage Slaw
Mexican crema, for serving
Plantain Chips, for serving

Preheat broiler. Roast peppers directly over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Thinly slice crosswise and set aside. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Remove chicken from skillet and transfer to a rimmed baking sheet. Add sliced poblanos, onion, garlic, and cumin to skillet; season with a pinch of salt. Cook, stirring, until onion is soft and translucent. Top chicken with poblano mixture and sprinkle with cheeses. Place under broiler; broil until cheese is melted and bubbly, about 2 minutes. To assemble, place chicken on bottom halves of rolls; top with crema and slaw. Sandwich with top halves of rolls; serve.

Chile Colorado con Carne

Chile Colorado con Carne

Chile Colorado con Carne

5 dried New Mexican chiles

4 dried chiles de Arbol

2 dried Ancho chiles

1 tablespoon olive oil

2 pounds sirloin steak, cut into 1-inch pieces

1 cup beef broth

1 small white onion, chopped

3 cloves garlic, minced

1 tablespoon Mexican oregano

1/2 tablespoon cumin

1/2 tablespoon salt

1/2 teaspoon ground black pepper

 

Bring a small pot of water to boil. Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid over the bowl and allow to sit for 30 minutes to soften the chiles. Transfer the chiles to a blender and add 3/4 cup of the soaking water. Blend until very smooth, 1 to 2 minutes. Set aside.  Heat the olive oil in heavy pot or large skillet over medium high heat. Add the meat and brown well on all sides. Don’t crowd the pan! Take the time to really brown the beef; cook it in batches, if necessary. Add another tablespoon of olive oil if the pan starts to get too dry.  Once all the meat is browned and back in the pan, add the beef broth, stir, cover and simmer on low for 30 minutes.  Add the chile puree, onion, garlic, Mexican oregano, cumin, salt and pepper and mix well.  Cover and simmer until the beef is very tender, about 1 hour.  Serve with Spanish rice and corn tortillas.

Chileatole de Pollo (Chile Chicken Stew)

Chileatole de Pollo (Chile Chicken Stew)

1 Ancho Chiles, cleaned
2 Morita Chiles, cleaned
3 Roma Tomatoes
1 small White Onion
2 cloves Garlic, unpeeled
1 ½ lb. assorted Chicken Pieces
½ tsp. Cumin Seeds, toasted
3 T. Canola Oil
6 C. Chicken Broth
½ C. Masa Harina
3 sprigs Epazote
Salt, to taste

Discard the stems and seeds from the chiles. Dry-roast the chiles in a comal set over medium heat until soft and aromatic, remove; place the chiles in a bowl and cover with hot water. Soak the chiles for 15 minutes. Dry-roast the tomatoes, onion and unpeeled garlic over a comal, keep turning until the garlic shows brown spots, and the onion and tomatoes are charred and soft. Discard the papery skins of the garlic and transfer to a blender along with the reconstituted chiles and the cumin. Blend until smooth. Heat the oil in a thick-bottomed stockpot, add the blended ingredients; fry the mixture until thickened, add the broth, reduce the heat to a simmer. Add the chicken pieces and simmer until the chicken is cooked through. Mix the masa and 1 C. of water in a bowl, whisk until there are no lumps. Slowly add the diluted masa to the soup; add the epazote sprigs, and salt to taste. Cook for 10 minutes or until the masa is cooked. Remove the epazote and serve hot.

Sorrel Salsa Verde

Sorrel Salsa Verde

tomatillos
garlic
jalapeno
sorrel
cilantro
mizuna
Homemade green onion infused olive oil

Husk, rinse and chop twelve tomatillos and place in the glass base of a food processor. Peel two garlic cloves, chop and place in the processor base. Seed and chop two small jalapeno peppers and place in the processor base. Remove the stems from one C. sorrel, one C. cilantro, one C. mizuna and place in the processor base. Process sorrel verde sauce for thirty seconds. Add two T. green onion infused olive oil and one quarter tsp. salt to sorrel verde sauce and process for thirty seconds again.

Stir-Fried Shrimp with Tangy Sorrel Salsa Verde (Camarones Salteados con Salsa Verde de Alazán)

Stir-Fried Shrimp with Tangy Sorrel Salsa Verde (Camarones Salteados con Salsa Verde de Alazán)

6medium (about 12 oz.) tomatillos, husked and rinsed
2 garlic cloves, peeled
Fresh hot green chile to taste (usually 1 jalapeño or 2 serranos), stemmed
1C. roughly chopped, loosely packed fresh sorrel leaves (if sorrel is out of season, wild arugula and wild watercress also work)
2 to 3T. olive oil
1 ¼ to 1 ½ lb. (30 to 35) medium-large shrimp, peeled (leaving the final tail segment on for appearance sake) and deveined
1 medium onion, sliced ¼-inch thick

Heat the broiler and adjust the shelf to its highest position. Spread the tomatillos, garlic and chiles on a baking sheet, slide under the hot broiler and roast until the tomatillos are soft and lightly blackened in spots (about 5 minutes per side—the garlic and chiles should be done in about the same amount of time). Cool to room temperature, scoop into a blender jar (including any juices from the tomatillos), add the sorrel and pulse until you have a puree that’s nearly smooth. Add a little water (usually about 2 T.) to give the salsa an easily spoonable consistency. Taste and season with a little salt if it needs it (believe it or not, sometimes it doesn’t need any). In a wok or very large (12-inch) skillet set over medium-high, heat enough oil to coat the bottom (it takes less oil for wok cooking and I like the texture of the shrimp better from a wok). Add the onion and stir-fry until richly browned but still crunchy, about 5 minutes. Sprinkle the shrimp with salt, add them to the onions and continue to stir-fry until the shrimp are just barely cooked, about 5 minutes more. If they’re still a tiny bit translucent in the middle, they’ll coast to perfect doneness as you divide them between warm serving plates. Spoon the salsa over the shrimp and you’re ready to serve.

LTS Blender Salsa

LTS Blender Salsa

1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
3 T. Dehydrated Onion
1 T. Lime Juice
1 T. dried Cilantro
1 tsp. honey
½ tsp. Granulated Garlic
1/2 tsp. salt
1/4 tsp. ground cumin
pinch chili flakes

If you have fresh cilantro from your garden, this salsa really benefits from it instead of the dried. Use a small to medium sized handful, depending on your preference.

Mix all ingredients in a bowl and let sit until the onion is mostly soft. Dump into in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Do not omit the honey if you have it. It’s the secret ingredient that really makes it taste “right”.

Chiles en Nogada

Chiles en Nogada

4 Poblano peppers
3 T. Canola Oil

3 T. Vegetable Oil
1 lb. ground beef
2 T. Tomato Paste
2 tsp. dried Mexican oregano
1 tsp. ground cumin
3 cloves garlic, minced
1 large onion, diced
Salt and pepper to taste
1/4 C. dried apricots, diced
1/4 C. dried currants
1 ripe plantain, peeled and diced
1 green apple, peeled and diced

1/2 C. blanched slivered almonds
4 C. Milk, divided
6 oz. queso fresco
1/2 C. Sour Cream
1 small clove garlic
1 lime, zested and juiced

Chopped fresh cilantro (garnish)
Pomegranate arils (garnish)

Preheat oven to 425ËšF. Coat peppers with oil and place on a baking sheet. Roast for about 10 minutes, turning occasionally until peppers are blistered. Place peppers in a large bowl and cover with a towel to steam. Remove towel when peppers are cool enough to handle. Using a paring knife, gently make a slit across the top of pepper and remove and discard seeds and ribs. To prepare filling, brown beef in oil in a large saucepan over medium high heat. Add tomato paste, oregano, cumin, garlic and onions; season with salt and reduce heat to medium-low. Add apricots, currants, plantain and apple; cook for about 10 minutes or until fruit is cooked through and mixture is thick, stirring occasionally. Remove from heat and season with salt and pepper. To prepare sauce, place almonds and 2 C. milk in a small saucepan and bring to boil. Reduce heat to simmer for 10 minutes. Remove from heat and carefully puree almond and milk mixture, remaining milk, queso fresco, sour cream, garlic, salt, pepper and lime juice in a blender.* Place peppers in a baking dish and stuff with filling. Bake for 15 minutes. Transfer to serving plates and top with almond cream sauce. Garnish with pomegranate seeds and cilantro, if you like. *Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Chorizo and Cheese Quesadillas

Chorizo and Cheese Quesadillas

4 ounces mozzarella cheese, grated
4 ounces Cheddar cheese, grated
8 ounces cooked chorizo (sausage), outer casing removed or ham, diced
4 scallions, finely chopped
2 fresh green chilies, seeded and finely chopped (such as poblano)
Salt and pepper
8 flour tortillas
Vegetable oil, for brushing

Place the cheeses, chorizo, scallions, chilies, and salt and pepper to taste in a bowl and mix together. Divide the mixture between 4 flour tortillas then top with the remaining tortillas. Brush a large, nonstick skillet with oil and heat over medium heat. Add one quesadilla and cook, pressing down with a spatula for 4-5 minutes Underside should be crisp and lightly browned. Turn over and cook the other side until the cheese is melted. Remove from the skillet and keep warm. Cook the remaining quesadillas individually. Cut each quesadilla into quarters. Serve with salsa and guacamole. Packing: Wrap in waxed paper or foil.