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Foods from South of the Border

Adobado Pork Tenderloin

Adobado Pork Tenderloin

5 ancho chiles

2 C. boiling water

1 C. fat-free, less-sodium chicken broth

2 T. sugar

3 T. cider vinegar

1 tsp. dried oregano

2 tsp. olive oil

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. black pepper

1/8 tsp. ground cloves

4 large garlic cloves, halved

2 pounds pork tenderloin

Cooking spray

Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chile paste frequently.

Chayote and Roasted Poblano Soup

Chayote and Roasted Poblano Soup

2 chayotes

4 C. chicken broth

1 large poblano pepper, roasted and cleaned (click here for a video on how to roast peppers)

1/2 onion

Fresh cilantro (optional)

Salt and pepper

Oregano

Parsley flakes

Cream, green onions and queso fresco for garnish

Clean chayotes and boil them in chicken broth until tender. Blend chayotes, poblano pepper, onion and cilantro with about 1 C. of the chicken broth until smooth. Return to the pot with the rest of the broth and bring to a boil. Reduce heat to slow, add seasoning and spices and cover. Simmer for 15 minutes or until the soup thickens. Stir constantly. Serve and garnish with cream, green onions and queso fresco.

Cuban Chicken Salad

Cuban Chicken Salad

2 chicken breasts, pounded thin

1 head romaine lettuce

1 can black beans

1 C. frozen corn (cooked)

1/4 C. green onions chopped

1 small red pepper, sliced thin

Grill chicken until thoroughly cooked, slice into strips. Chop lettuce and divide on to four plates. Heat black beans and corn and spoon on top of the lettuce. Add sliced pepper and onion. Top with sliced chicken.

Dressing:

2 T. lime juice

1/4 C. cilantro

1 1/2 tsp. sugar

1 tsp. minced garlic

1/2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

1/3 C. olive oil

Put all ingredients in a food processor or blender and blend until smooth. Pour over prepared salad.

For a fun twist add blue corn chips. For those who are not a fan of cilantro this salad also tastes great topped with salsa or ranch dressing.

Ham & Cheese Quesadillas with Cherry Jam

Ham & Cheese Quesadillas with Cherry Jam

1 T. vegetable oil

1 C. thinly sliced red onion

1 small jalapeño pepper, cored, seeded and minced

1 C. pitted fresh sweet cherries

1 T. brown sugar

1 tsp. balsamic vinegar

1/4 tsp. salt

2 (9-inch) flour tortillas

3 oz. ham, thinly sliced

2 oz. Havarti cheese, thinly sliced

2 tsp. butter

Heat vegetable oil in 12-inch skillet over medium-high heat. Add onion and jalapeño pepper; cook and stir 3 minutes or until onions are golden. Add cherries; cook and stir 1 minute. Stir in brown sugar, vinegar and salt. Cook over low heat 1 minute, stirring constantly. Remove from heat; cool slightly. Arrange half of ham slices and half of cheese slices over one side of each tortilla. Top with one fourth of the cherry jam. Fold tortillas in half. Remove and reserve any remaining cherry jam. Wipe out skillet. Melt butter in skillet over medium heat. Add quesadillas; press down firmly with spatula. Cook quesadillas 3 to 4 minutes per side or until golden and cheese melts. Remove from skillet. Cut each quesadilla in half. Serve with remaining cherry jam.

Mexican Chicken and Dumplings

Mexican Chicken and Dumplings

1 tablespoon olive oil

1 onion (8 oz.), peeled and diced

1 green bell pepper, rinsed, stemmed, seeded, and diced

1 clove garlic, peeled and minced

3 pounds skinned chicken thighs

1 can (15 oz.) fat-skimmed chicken broth

1 can (14 1/2 oz.) Mexican-style stewed tomatoes

1 can (10 oz.) red enchilada sauce

1 cup all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons chopped pickled jalapeño chilies

3 tablespoons butter, melted

3/4 cup milk

Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes. Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes. Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes. Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.

Chicken-Chile Quesadillas

Chicken-Chile Quesadillas

1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

2 C. finely shredded Mexican cheese blend (8 oz)

2 C. shredded or finely chopped cooked chicken

1 can (4.5 oz) Old El Paso® chopped green chiles

2 T. butter or margarine, melted

1 C. Old El Paso® salsa (any variety)

Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Time-saving Taco Bake

Time-saving Taco Bake

Time-saving Taco Bake

1 lb. lean ground beef

1 bell pepper, cut lengthwise into thin strips and then halved

1/2 C. chopped onions

1 (11-oz.) can yellow and white corn

1 small can chopped green chiles

1 (1.25) pkg taco seasoning mix

1 (8-oz.) jar taco sauce

3 C. coarsely crushed tortilla chips

2 C. shredded Mexican blend cheese

To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole

 

Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce. Remove from heat. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 C. of the chips. Sprinkle 3/4 C. of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 C. cheese and top evenly with remaining C. of chips. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.) Bake covered in a preheated 375-degree oven for about 20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 C. cheese over the top.

Quesadillas de Jaiba (Vercruz Style Blue Crab Quesadillas)

Quesadillas de Jaiba (Vercruz Style Blue Crab Quesadillas)

2 T. EVOO
1 White Onion, finely chopped
1-2 Jalapenos, thinly sliced
2 cloves Garlic, finely chopped
2 lb. Roma Tomatoes, finely chopped
½ lb. Crabmeat, cooked, shredded, clean of shell
1 T. White Wine Vinegar
12 Corn Tortillas
¾ C. Canola Oil

In a sauté pan, heat the olive oil over moderate heat. Sauté the onion and jalapeno chiles for two minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and cook until they change color, about 10 minutes. Add the crabmeat and vinegar. Season with salt to taste. Reduce the heat to a simmer and cook until the liquid evaporates. Remove from the heat and set aside to cool. Heat the oil in a deep skillet over medium-high heat. Pass the tortillas briefly through the oil to make them soft and pliable. Quickly remove from the oil and transfer to paper towels to drain. Place two T. of stuffing in the center of each tortilla. Close the edges with a toothpick. Heat the oil again over medium-high heat and fry the quesadillas until golden brown, about 4 minutes. Drain on a wire rack to remove excess oil. Serve immediately.

Chicken Enchiladas Monterrey

Chicken Enchiladas Monterrey

Sauce:

3/4 C. Butter

3/4 C. Flour

1 Quart Rich Chicken Stock

3/4 C. Half and Half

1T Chopped Pimientos

1T Green Chilies

1T Cilantro

2 tsp. Salt

1/4 tsp. White Pepper

Filling:

1T Chopped Onion

3 Oz Cooking Oil

1 Lb Cooked Chopped Chicken

4 Oz Cream Cheese

4 OZ Sour Cream

1T Green Chilies

12 Soft Tortillas

8 Oz Monterrey Jack Cheese

Sauce: Melt butter over low heat. Mix in flour very slowly until flour and butter are blended well. Do not let this mixture brown. Remove from heat and add warm (not boiling) chicken stock. Stir over low heat until sauce is smooth and thickened. Stir in warm cream. Do not allow to boil. Add pimientos, chilies, cilantro, salt and pepper. Stir and keep warm. Filling: Cook chopped onions in oil until soft. Add chopped chicken. Add salt and pepper to taste and stir until ingredients are mixed well. Remove from heat. In a mixing bowl, cream the cream cheese with enough sour cream to make a nice creamy base. Add chicken mixture, chopped peppers. Stir and mix ingredients. Roll filling in soft tortillas. Cover enchiladas with sauce, and top with shredded cheese and extra chilies. Bake in a 350 degree oven until sauce and cheese are bubbling.

Steak Tips with Tomatillo Salsa and Refried Beans

Steak Tips with Tomatillo Salsa and Refried Beans

Steak Tips with Tomatillo Salsa and Refried Beans

 

1 pound tomatillos, husks and stems removed, rinsed, dried and halved

2 jalapeno chiles, stemmed, seeded, and minced

1/2 cup minced fresh cilantro

2 garlic cloves, minced

Salt and pepper

1 1/2 pounds sirloin steak tips, trimmed and cut into 1 1/2-inch pieces

3 T. vegetable oil

1 onion, chopped fine

1 tsp. ground cumin

2 (15-ounce) cans black beans, rinsed

 

Pulse the tomatillos in a food processor until they are coarsely chopped, about 8 pulses. Transfer the tomatillos to a fine mesh sieve set over a bowl and allow them to drain for about 5 minutes. Reserve 3/4 of a cup of the tomatillo liquid. Combine half of the jalapenos, 1/4 cup of the cilantro, half of the minced garlic, the drained tomatillos and 1/4 cup of the reserved tomatillo liquid in a bowl. Season the mixture with salt and pepper to taste and set it aside. Pat the steak tips dry with paper towels and season the steak tips with salt and pepper. Heat 2 T. of the vegetable oil on a large nonstick skillet over medium-high heat until it is just smoking. Cook the steak until it is browned all over and the meat registers 125 degrees (for medium-rare) on an instant read thermometer, about 6 to 8 minutes. Transfer the meat to a plate and tent it loosely with aluminum foil. Add the remaining 1 T. of oil and the onion to the now-empty skillet and cook over medium heat until the onion is just softened, about 2 minutes. Add the cumin, the remaining jalapeno and the remaining garlic and cook until it is pregnant, about 30 seconds. Add the black beans and the remaining 1/2 cup of the reserved tomatillo liquid. Using a potato masher, coarsely mash the beans. Cook, stirring occasionally, until the mixture is thickened, about 3 minutes. Stir in the remaining 1/4 cup of cilantro. Season with salt and pepper to taste. Serve the steak with the beans and tomatillo salsa.

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco

1 1/3 C. crumbled queso fresco or feta cheese (about 6 oz.)

1/2 C. chopped fresh cilantro

3 1/4 C. water

1 C. polenta (coarse yellow cornmeal) or regular cornmeal

1 1-pound bag frozen yellow corn kernels-thawed

1 pound fresh link chorizo sausage-casings removed

1 pound cherry tomatoes (about 3 1/2 C.)

Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 C. water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture. If you’re not a fan of chorizo, a sweet Italian sausage works well in this recipe with feta cheese.

Peruvian Quinoa Corn Chowder

Peruvian Quinoa Corn Chowder

2 tbsp butter

1 1/2 cups chopped leeks

1 cup finely diced celery

1/2 cup finely diced red bell pepper

1 tsp salt

1/4 cup amaranth

1/2 cup quinoa

1/4 tsp dried thyme

4 cups fresh or frozen sweet corn kernels, thawed

1 cup whole milk

2 tbsp minced parsley, for garnish

In a large pot, sauté the leeks, celery and bell pepper in 2 tablespoons of butter for about 5 minutes. Season with salt. Stir in the amaranth with 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme and return to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Meanwhile, purée 3 cups of the corn with 1 cup of water in a blender or food processor. When the quinoa has cooked for 10 minutes, stir the corn purée and remaining whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 minutes. Stir in the milk. Divide into portions and garnish each with finely chopped parsley.

Mexican Stuffed Peppers

Mexican Stuffed Peppers

2 cans (14 1/2 ounces each) no-salt-added diced tomatoes

1 tablespoon red wine vinegar

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

4 1/2 large bell peppers (preferably yellow and orange)

8 ounces 95 percent lean ground beef

1/2 cup converted brown rice

1/3 cup finely chopped onion

1/4 cup raisins

chopped parsley (for garnish)

In a medium bowl, combine the tomatoes (with juice), vinegar, cumin, cinnamon, and salt. Stir to mix. Pour 1 1/3 cups of the sauce mixture into a 4-quart or larger slow cooker. Finely chop the half bell pepper. Slice off the top 1/2″ of the remaining peppers. Seed the peppers and reserve the tops. In a large bowl, using your hands, combine the beef, rice, onion, raisins, chopped pepper, and the remaining sauce mixture. Spoon the mixture into the peppers and replace the tops. Place into the slow cooker. Cover and cook on low for 6 to 8 hours, or until the peppers are tender and the meat is no longer pink. Serve topped with the cooking sauce. Garnish with parsley, if desired.

Yield: 4 servings

Calories: 240

Fat: 4g

Fiber: 6g

Turkey Tacos with Avocado-Corn Salsa

Turkey Tacos with Avocado-Corn Salsa

1 firm, ripe avocado, peeled, pitted, and chopped

1 cup canned sweet corn kernels, rinsed and drained

1 cup cherry tomatoes, halved

1 tablespoon lime juice

1 package (12) corn taco shells

12 ounces cooked boneless, skinless turkey breast, sliced into thin strips

3/4 cup water

1 package (1 1/4 ounces) reduced-sodium taco seasoning mix

In a medium bowl, mix the avocado, corn, tomatoes, and lime juice. Set aside. Warm the shells in the oven according to the package directions. In a medium skillet, combine the turkey, water, and seasoning. Bring to a boil, reduce heat, and simmer 5 minutes, stirring occasionally. Spoon the turkey mixture into the shells. Top with the salsa.

Yield: 6 servings

Calories: 284

Fat: 11g

“Refried” Bean Quesadillas

“Refried” Bean Quesadillas

2 tablespoons olive oil

2 tablespoons minced garlic

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/8 teaspoon salt

1 3/4 cups home-cooked pink beans or 1 can (15 1/2 ounces) pink beans, rinsed and drained

1 cup vegetable broth or water

6 whole wheat flour tortillas (8″ diameter)

3/4 cup “refried” beans

1 cup purchased fresh salsa

To make the refried beans: In a saucepan, combine the oil, garlic, cumin, oregano, and salt. Cook over low heat for 3 minutes, or until fragrant (do not brown the garlic). Add the beans and stir to coat with the seasonings. Add the broth or water. Increase the heat to medium. Cook at a medium simmer for 15 minutes, or until the liquid reduces and the beans squash easily with the back of a spoon. Transfer to a blender or food processor fitted with a metal blade, or use an immersion blender, and process for about 2 minutes, scraping down the sides of the bowl as needed, until smooth. To make the quesadillas: Preheat a heavy skillet or griddle over medium-high heat. Lay the tortillas on a work surface. Spread 1 /4 cup of the beans evenly over 3 tortillas. Cover with the other 3 tortillas. Cook the quesadillas, one at a time, on the skillet or griddle for 2 minutes, or until browned on the bottom. Flip and cook for about 2 minutes, or until heated through. Continue until all of the quesadillas are cooked. 6. Cut each quesadilla into 8 wedges. Serve with salsa for topping.

Yield: 12 servings

Calories: 74

Fat: 2g

Fiber: 2g

Coctel de Camarón (Veracruz Style Shrimp Cocktail)

Coctel de Camarón (Veracruz Style Shrimp Cocktail)

2 C. Catsup
2 T. Apple Cider Vinegar
Liquid from pickled Jalapeno, to taste
½ C. Olive Oil
Salt, to Taste
1 ½ lb. small Shrimp, clean and cooked
3 T. Cilantro, roughly chopped
½ C. White Onion, finely diced
Lime Wedges
Olive Oil, to taste
Saltine Crackers

Mix the ketchup, vinegar, liquid from the chiles, and olive oil. Season with salt to taste. Arrange the shrimp in 4 large, chilled glasses. Pour the ketchup mixture on top of the shrimp. Garnish with the cilantro and onion. Serve with the lime wedges, saltine crackers and olive oil to taste.

Mexican Bean Salad

Mexican Bean Salad

2 cans (15 oz each) black beans, drained, rinsed

1 can (15 oz) dark red kidney beans, drained, rinsed

1 can (11 oz) no-salt-added whole kernel sweet corn, drained

1 1/2 cups grape tomatoes, each cut in half

1 cup chopped green bell pepper (1 medium)

1 cup chopped red bell pepper (1 medium)

1/2 cup sliced green onions (8 medium)

1/4 cup chopped fresh cilantro

3 tablespoons white wine vinegar or cider vinegar

3 tablespoons canola oil

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended. Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

Yield: 8 servings

Calories: 290

Fat: 7g

Fiber: 14g

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Cakes:
1/2 C. bottled salsa
2 tsp. ground cumin
2 (19-oz.) cans seasoned black beans (such as La Coste�a), rinsed and drained
1 C. dry breadcrumbs, divided
1/4 C. thinly sliced green onions
1/2 tsp. salt
Cooking spray

Toppings:
1/2 C. reduced-fat sour cream
1/4 C. thinly sliced green onions
1/4 C. diced peeled avocado
1/4 C. diced plum tomato
1 tsp. fresh lime juice

Preheat oven to 375�. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 C. breadcrumbs, 1/4 C. green onions, and salt. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Place 1/2 C. breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375� for 14 minutes, turning after 7 minutes. To prepare toppings, combine sour cream and 1/4 C. green onions in a small bowl. Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 tsp. green onion cream and 1 tsp. avocado salsa.

Yield: 12 servings
Calories: 99
Fat: 2.8g
Fiber: 0.7g

Chipotle Shrimp Cups

Chipotle Shrimp Cups

36 wonton wrappers
Cooking spray
1 1/2 C. (6 oz.) shredded reduced-fat sharp cheddar cheese
1 C. chopped cooked shrimp
1 C. chopped bottled roasted red bell peppers
1 C. bottled chipotle salsa
1/2 C. chopped green onions

Preheat oven to 350�. Fit 1 wonton wrapper into each of 36 mini muffin C. coated with cooking spray, pressing the wrappers into sides of C.. Bake at 350� for 7 minutes or until lightly browned. Keep wontons in muffin cups. Combine cheese and remaining ingredients, and spoon about 1 T. cheese mixture into each wonton C.. Bake at 350� for 6 minutes or until cheese melts. Remove from muffin C.. Serve immediately.

Yield: 3 dozen
Serving size: 2 filled wonton cups

Calories: 98
Fat: 2.6g
Fiber: 1.4g

Spicy Wheat Berry Enchilada

Spicy Wheat Berry Enchilada

1 C. uncooked wheat berries
4 C. water
2 tsp. olive oil
2 C. chopped onion
1 tsp. dried oregano
1 tsp. chili powder
1/2 tsp. ground cumin
1 jalape�o pepper, seeded and minced
2 C. coarsely chopped spinach
2 C. Garden Brown Sauce
1/2 C. chopped fresh cilantro
1 T. fresh lime juice
8 (8-inch) fat-free flour tortillas
2 C. bottled salsa, divided
Cooking spray
1 C. (4 oz.) shredded reduced-fat Monterey Jack cheese

Place the wheat berries in a saucepan, and add water; bring to a boil. Reduce heat; simmer 50 minutes or until tender, and drain. Preheat oven to 350�. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients (onion through jalape�o); saut� 2 minutes. Add spinach, Garden Brown Sauce, cilantro, and lime juice. Stir in wheat berries (mixture will be thick). Heat tortillas according to package directions. Spoon about 2/3 C. wheat berry mixture down center of each tortilla; roll up. Spread 1/2 C. salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place tortillas, seam sides down, in dish. Pour 1 1/2 C. salsa over tortillas; top with cheese. Bake at 350� for 30 minutes.

Yield: 8 servings
Calories: 298
Fat: 6.1g
Fiber: 6.7g

Pan-Seared Pork Cutlets with Nectarine Salsa

Pan-Seared Pork Cutlets with Nectarine Salsa

2 tsp. chili powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
8 (2-oz.) pork loin cutlets
1 tsp. olive oil
Cooking spray
1/2 C. bottled salsa
1/4 C. apricot preserves
4 C. sliced peeled nectarines
1/4 C. chopped fresh cilantro
2 T. chopped fresh oregano

Combine first 6 ingredients; rub mixture over both sides of pork. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and saut� 2 minutes on each side or until done. Remove from pan; keep warm. Add salsa and preserves to skillet, and bring to a boil. Cook 1 minute. Stir in the nectarine slices, cilantro, and oregano, and cook mixture 1 minute or until thoroughly heated. Serve salsa with pork.

Yield: 4 servings
Serving size: 2 cutlets and 1 C. salsa

Calories: 322
Fat: 11g
Fiber: 4.7g

Lime-Cilantro Pork Tacos

Lime-Cilantro Pork Tacos

1 lb. pork tenderloin, trimmed and cut into thin strips
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. olive oil
1 1/2 C. thinly sliced onion
1 small jalape�o pepper, seeded and chopped
1/2 C. fat-free, less-sodium chicken broth
1/2 C. chopped plum tomato
3 T. chopped cilantro
2 1/2 T. fresh lime juice
8 (6-inch) flour tortillas

Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and saut� 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalape�o to pan; saut� 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done. Heat tortillas according to package directions. Spoon 1/2 C. pork mixture into each tortilla; roll up.

Yield: 4 servings
Serving size: 2 tacos

Calories: 416
Fat: 13.1g
Fiber: 3.6g

Red Chile Pork Tacos with Caramelized Onions

Red Chile Pork Tacos with Caramelized Onions

1 T. ancho chile powder
1 tsp. brown sugar
1/2 tsp. salt
1 lb. pork tenderloin, trimmed
Cooking spray
1 tsp. vegetable oil
3 C. thinly sliced onion
8 hard taco shells
1/2 C. chopped tomato
8 tsp. chopped green onions

Preheat oven to 425�. Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425� for 20 minutes or until a thermometer registers 160� (slightly pink). Remove pork from oven; let sit 5 minutes before slicing. While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly. Fill each taco shell with about 2 oz. pork, 3 T. saut�ed onion, 1 T. tomato, and 1 tsp. green onions.

Yield: 4 servings
Serving size: 2 tacos

Calories: 304
Fat: 10.2g
Fiber: 4.5g

Caramelized Onion Quesadillas

Caramelized Onion Quesadillas

Caramelized Onion Quesadillas

1 T. olive oil

1 red onion, halved and thinly sliced crosswise

1 Sweet yellow onion halved and sliced.

4 scallions, sliced

3 cloves garlic, chopped

3/4 tsp. ground cumin

1/4 tsp. dried oregano, crumbled

1 T. fresh lime juice

4 large (10-inch) flour tortillas

1 C. shredded jalape¿o-Jack cheese (4 oz.)

1 C. shredded sharp Cheddar cheese (4 oz.)

Bottled salsa (optional)

Sour cream (optional)

Heat oil in skillet over medium-low heat. Add red onion, yellow onion, scallions and garlic; cook, covered, stirring occasionally, until softened, about 15 minutes. Add cumin and oregano; cook, uncovered, 1 minute. Remove from heat. Stir in lime juice. Heat oven to 400 degrees F. Place 2 tortillas side-by-side on baking sheet. Divide onion mixture between each tortilla. Sprinkle each with Jack cheese and Cheddar cheese. Top each with remaining tortillas. Bake in 400 degree F oven 8 minutes or until heated through and tortillas are golden around edges. Let stand 5 minutes. Cut each into sixths. Serve with salsa and sour cream.

Coconut French Toast with Grilled Pineapple and Tropical Salsa

Coconut French Toast with Grilled Pineapple and Tropical Salsa

Salsa:
2 T. flaked sweetened coconut
2 tsp. fresh lime juice
2 peeled ripe mangoes, chopped
1 pint strawberries, chopped

French toast:
1 C. egg substitute
1 C. light coconut milk
1 C. 1% low-fat milk
1/2 C. granulated sugar
1/2 tsp. vanilla extract
1/4 tsp. salt
2 large eggs
1 (16-oz.) loaf French bread, cut into 16 slices
Cooking spray

Remaining ingredients:
1 medium pineapple, peeled, cored, and cut crosswise into 8 slices
Powdered sugar (optional)

To prepare salsa, combine first 4 ingredients; cover and chill. Preheat oven to 400�. To prepare French toast, combine egg substitute and next 6 ingredients (egg substitute through eggs) in a large bowl, stirring well with a whisk. Place bread in egg mixture; press down with spatula to completely submerge bread in egg mixture. Let stand 15 minutes. Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray. Bake at 400� for 12 minutes or until set. Remove from oven, and keep warm. While bread bakes, heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 4 pineapple slices in pan; cook 4 minutes on each side or until pineapple begins to brown. Remove from pan; keep warm. Repeat procedure with remaining pineapple and cooking spray. Arrange 2 toast pieces on each of 8 plates; top each serving with 1 pineapple slice and 1/2 C. salsa. Sprinkle with powdered sugar, if desired.

Yield: 8 servings
Calories: 350
Fat: 5.7g
Fiber: 4.4g

Caribbean Sea Bass with Mango Salsa

Caribbean Sea Bass with Mango Salsa

4 skinless sea bass fillets (4 ounces each), about 1 inch thick
1 teaspoon Caribbean jerk seasoning
Nonstick cooking spray
1 ripe mango, peeled, pitted and diced (1 C.)
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced fresh jalape�o pepper

Jalape�o peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling. Prepare grill or preheat broiler. Sprinkle fish with seasoning; coat lightly with cooking spray. Grill fish over medium coals or broil 5 inches from heat 4 to 5 minutes per side or until fish flakes easily when tested with fork. Meanwhile, combine mango, cilantro, lime juice and jalape�o pepper in small bowl; mix well. Serve salsa over fish.

Yield: 4 servings
Calories: 146
Fat: 3g
Fiber: 1g

Mango Salsa

Mango Salsa

1 mango or 1/2 of a papaya, peeled, seeded, and chopped (1 cup )
1 medium sweet green pepper, seeded and chopped (3/4 cup)
1 small red onion, finely chopped
1 jalapeno pepper, finely chopped
2 T. pineapple juice or peach nectar
1 T. lime juice
1/8 tsp. salt
1/8 tsp. pepper

Stir together mango sweet pepper, onion, jalapeno pepper, pineapple juice, lime juice, salt and pepper in a large bowl. Cover and refrigerate up to 3 or 4 days.

Serving Size: 1 T.
Calories: 12
Fat: 0g
Fiber: .5g

Mango & Peach Salsa

Mango & Peach Salsa

2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
1/4 cup chopped fresh cilantro
2 serrano chile peppers, diced
1/4 cup fresh lime juice

Mix all ingredients; chill 2 hours before serving.

Yield: 10 servings
Calories: 44
Fat: .1g
Fiber: 1.4g

Grilled Coconut Shrimp with Pineapple Salsa

Grilled Coconut Shrimp with Pineapple Salsa

For the pineapple salsa:
1 1/2 C. canned or fresh crushed pineapple, drained
1 jalape�o chili pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 T. fresh lime juice
salt to taste

For the grilled shrimp:
1/2 C. lite coconut milk
2 T. fresh lime juice
1 T. low-sodium soy sauce
1 T. freshly grated ginger root
1 T. brown sugar
20 large shrimp, peeled and deveined
freshly ground black pepper
3 C. cooked rice
1/2 C. cilantro sprigs
4 metal or bamboo (soaked in water) skewers

For the pineapple salsa: Place the pineapple, jalape�o pepper and red pepper in a bowl and toss to combine. Season to taste with lime juice and salt. Refrigerate until ready to serve. (This can be made in advance and stored in the refrigerator for up to 3 days. For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight. Preheat the grill to medium. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side. To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa. Garnish with cilantro and serve.

Yield: 4 servings
Serving Size: 5 shrimp with 3/4 C. of rice and 1/2 C. of salsa
Calories: 329
Fat: 3g
Fiber: 3g

Breakfast Burritos with Tomato-Basil Topping

Breakfast Burritos with Tomato-Basil Topping

1 C. Onion Finely chopped

1 C. Egg Beaters Egg Product

1 Tsp. Ground black pepper

1 T. Fresh basil leaves Finely chopped

1 PAM Original Non-Stick Cooking Spray

1 C. Southern Style Hash Browns

1 Tomato, large Finely chopped

4 Tortillas, flour warmed

1 C. Reduced Fat Cheddar Cheese shredded

Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently. Add Egg Beaters and pepper; mix well. Cook 3 minutes, or until Egg Beaters are slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Combine tomato and basil; set aside. Spoon Egg Beaters mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style.

Brown Rice with Chipotle Sausage & Shiitake Mushroom

Brown Rice with Chipotle Sausage & Shiitake Mushroom

1 C. brown rice

1 link chipotle sausage (about 1/2 C.)

1/2 C. dried shiitake mushrooms

1/2 C. frozen green peas

1/4 tsp chicken stock powder

2-3 cloves garlic, minced

1/4 tsp paprika powder

2 T. butter

In a rice cooker on cook setting, brown the minced garlic lightly with the melted butter for 2-3 minutes. Add chopped sausage and fry lightly. If you use frozen sausage like I did, simply toss the sausage in frozen, and remove it 5 minutes later when it has defrosted to chop and dice. Add washed brown rice and coat evenly with garlic butter mixture. Add chicken stock powder and paprika along with washed and partially rehydrated shiitake mushrooms. Add enough water to cook one C. of rice per directions of your rice cooker. Cover and cook. When the rice is done around 15 minutes later, add frozen green peas, stir into rice mixture and cover for 5 minutes before serving. I love one-dish-meals for simplicity and convenience. With everything in my rice-cooker, I can walk away, clean up the kitchen, watch a little tv and scratch my cat while waiting for dinner to be done. By following the simple combination of 2 part rice to 1 part ingredient (not more than 3 types), you can modify it to suit personal tastes

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Salsa:

2 quarts water

1/2 pound tomatillos (about 10 small), husks and stems removed

1 garlic clove

1/2 to 1 serrano chile

1/2 C. chopped fresh cilantro

1/4 C. coarsely chopped onion

1 tsp. fresh lime juice

1/4 tsp. salt

Chicken:

3 (1-ounce) slices white bread

4 (6-ounce) skinless, boneless chicken breast halves

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. ground red pepper

1 large egg, lightly beaten

1 T. olive oil

1/2 C. (2 ounces) crumbled queso fresco cheese

Cilantro sprigs (optional)

Lime wedges (optional)

Preheat oven to 350°. To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 tsp. salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside. To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 tsp. salt, cumin, and red pepper; sprinkle evenly over chicken. Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

Sesame-Battered Fish Tacos with Seared Cabbage and Avocado Cream

Sesame-Battered Fish Tacos with Seared Cabbage and Avocado Cream

1½ pounds firm white fish, such as mahi-mahi or halibut, cut into 1½-inch pieces

Salt and pepper

2 tsp. (⅔ palmful), ground chipotle powder

2 tsp. (⅔ palmful), ground coriander

1 bottle Mexican beer (1½ cups), such as Dos Equis or I used whatever we had in the fridge.

1 C. flour

3 T. sesame seeds

2 T. hot sauce (eyeball it)

1 tsp. sugar

½ tsp. baking powder

Vegetable oil or other light oil, for frying, plus 2 T., divided

1 small head of Savoy cabbage, quartered, cored and shredded

1 red onion, thinly sliced

1 lime

2 Hass avocados

1 clove garlic, grated with a Microplane or pasted by mashing with salt

½ C. sour cream or heavy cream

12 soft 6-inch flour tortillas, wrapped in a slightly damp towel in a warm oven or microwaved until heated through

Pat the fish dry and season with salt and pepper, chipotle powder and coriander. In a mixing bowl, mix batter of beer, flour, sesame seeds, hot sauce, sugar, about 1 tsp. salt and baking powder. Pour about 1 inch of oil into a large, deep skillet and heat it over medium to medium-high heat. Pour and heat about 2 T. of oil in a second nonstick skillet over high heat. Pass fish cubes through the batter, using forks to help you coat the fish, then remove excess batter and drop into frying oil. Add the cabbage and onion to the other skillet and sear the cabbage, wilting it down. Season with salt and toss and sear, 3-4 minutes. Fry the fish until deeply golden. Transfer to a paper towel-lined plate to drain. Douse the cabbage with the juice of one lime. Turn off the heat. Add the avocado, garlic and sour cream or cream to a food processor. If you grate the garlic, add some salt, to taste. If you paste the garlic, the salt is already in your mash. Process the avocado cream into a thick sauce. Divide the fish among four plates and pass the cabbage and sauce at the table. Use three warm tortillas per serving for wrapping.

Guacamole Salad

Guacamole Salad

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 C. small diced red onion

2 T. minced jalapeno peppers, seeded (2 peppers)

1/2 tsp. freshly grated lime zest

1/4 C. freshly squeezed lime juice (2 limes)

1/4 C. good olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. minced garlic

1/4 tsp. ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Charred Chili Relleno with Green Rice

Charred Chili Relleno with Green Rice

4 C. chicken or vegetable stock, divided

1 bay leaf

2 C. white rice

4 large poblano peppers

6 ears corn on the cob or 3 C. frozen corn kernels

3 T. corn, peanut or vegetable oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatoes, drained well

1 1/2 tsp. ground cumin, 1/2 palm full

1/2 tsp. dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

1/2 C. fresh cilantro leaves

1/2 pound spinach leaves, deveined and coarsely chopped

4 scallions, coarsely chopped

2 limes, zested, juiced

1 C. shredded Chihuahua cheese, Asadero or Monterey Jack

 

Preheat broiler or grill pan to high. Heat about 3 1/2 C. stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes. While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 T. light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Place the cilantro, spinach, scallions, lime zest, half a C. of stock and a T. of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the corn mixture. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 C. cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice. Yum-o!

Grilled Queso Fresco Cheese Sandwich with Green Chiles

Grilled Queso Fresco Cheese Sandwich with Green Chiles

4 T. olive oil, divided

1 can green chiles, chopped

1 medium onion, diced

Bread – 8 slices – I did use some great chiabatta bread but use what you have

1 package Queso Fresco cheese; ours was 12 oz.

Chipotle aioli

1/4 cup Mayonnaise

Adobo chile sauce
Combine sauce with mayonnaise to taste…some like it hot!

Dice onion and saute in 2Tbsp of olive oil until translucent, about 5-7 minutes. Add green chiles, salt and pepper and cook at low temperature for 10 minutes to meld flavors. Brush bread slices on one side with olive oil. Place four bread slices with olive oil side down in skillet. Layer cheese on top of bread, top with chile/onion mixture. Slather 2nd piece of bread with Chipotle mayonnaise. Top cheese and chile mixture with 2nd bread layer, olive oil side facing up. Grill til browned on both sides and cheese is melted. Note: I must admit, I did wish I had some bacon on hand…adding a couple of slices of crisp bacon to each sandwich would still make this an easy and delicious dish!

Spanish Ham and Cheese Quesadillas

Spanish Ham and Cheese Quesadillas

4 Large Flour Tortillas

Cooking Spray

1/4 C. Spanish Olives with pimiento, chopped

8 marinated mushrooms drained and sliced

Flat leaf parsley, a handful chopped

8 slices Serrano ham or Prosciutto

1/2 pound Fontina cheese, thinly sliced

Salad:

1 small shallot, grated

3 T. Olive Oil

2 Hearts of Romaine lettuce, chopped

1/4 seedless cucumber, thinly sliced

4 roasted Spanish piquillo peppers, or 2 roasted red peppers

1/4 C. sliced toasted almonds

Preheat oven to 250. Preheat a foil lined baking sheet in the middle of the oven. Preheat a skillet over medium high heat Spray tortilla lightly with cooking spray and place in hot skillet. Heat until it starts to blister, about 1 minute, then flip it over. Top 1/2 of the tortilla with one quarter of the olives, mushrooms, and parsley. Top with two slices of cheese and ham. Fold the tortilla over and cook for another minute on each side to melt the cheese . Transfer to warm oven and repeat with remaining tortillas and filling. For the salad, combine the shallot and the vinegar and whisk in the Olive Oil

Combine the Hearts of Romaine, cucumber, peppers and almonds in a bowl and toss with the dressing. Season with salt and pepper.

Mexican Chicken Posole

Mexican Chicken Posole

12 ounces skinless, boneless chicken thighs or breast halves

3 to 4 tsp. Mexican seasoning or chili powder

2 tsp. cooking oil or olive oil

1 red or yellow sweet pepper, cut into bite size pieces (3/4 C.)

2 14 1/2-ounce cans reduced-sodium or regular chicken broth

1 15-ounce can yellow hominy or black-eyed peas, rinsed and drained

Salsa, light dairy sour cream, and/or lime wedges (optional)

Rinse chicken; pat dry. Cut into 1-inch pieces. Sprinkle chicken with Mexican seasoning; toss to coat evenly. In a large saucepan cook and stir seasoned chicken in hot oil over medium-high heat for 3 minutes. Add sweet pepper; cook and stir about minute more or until chicken is no longer pink.

Carefully add broth and hominy. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or until heated through. If desired, serve with salsa, sour cream, and/or lime wedges.

Mexican Chocolate Streusel Brownies

Mexican Chocolate Streusel Brownies

3/4 C. butter, cut into chunks

9 ounces unsweetened chocolate, finely chopped (about 2 C.)

1 1/2 C. firmly packed brown sugar

1 C. granulated sugar

5 large eggs

1 1/2 T. vanilla

1 1/2 tsp. almond extract

1 1/2 C. all-purpose flour

1 1/2 tsp. ground cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

Mexican chocolate streusel

In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter. Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).

Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 C. all-purpose flour and 1/4 C. firmly packed brown sugar until well blended. Add 5 T. butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

6 T. mayonnaise

3 canned chipotle chiles, finely chopped

6 onion or French rolls

1 precooked tri tip (brisket), thinly sliced against the grain

3 very thin slices red onion, separated into rings

Combine mayonnaise and chiles in a small dish and mix well. Spread equal amounts on one half of each roll. Top with sliced beef and onions. NOTE: For an even spicier taste, stir in a little of the sauce that is covering the chiles.