mexican archives

1 cup uncooked elbow macaroni
2 pounds lean ground beef (90% lean)1 medium onion, chopped
2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste1 can (4 ounces) chopped green chiles
1-1/4 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture.Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

3 skin-on, bone-in chicken breasts (about 2 pounds)
1 cup plus 2 tablespoons vegetable oil
1 1/2 pounds tomatillos, husked and rinsed
6 cloves garlic, unpeeled
2 to 3 jalapeno chiles, stemmed
1 large white onion, quartered
6 poblano peppers, stemmed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano, plus more for serving
Kosher salt
1 cup cilantro leaves and tender stems, plus more for serving
Ten 6-inch corn tortillas
1/2 cup creme fraiche
1 tablespoon milk
8 ounces queso fresco, crumbled
Thinly sliced white onion, for serving
Lime wedges, for serving

Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.  
Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over. 
Cook’s Note
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Mind-Blowing Birria

1 3- to 4-pound beef roast
5 dried guajillo chiles
3 dried ancho chiles
1 cup water
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 of a cinnamon stick
pinch of ground cloves
1 tablespoon beef bouillon
3 bay leaves
2 tablespoons vegetable oil
chopped cilantro and chopped onion, for serving

Put the dried chiles into a hot, dry pan and toast for about 2 minutes. Put them into a bowl and cover with 1 cup of water. Let them soak for about 10 minutes. Take the chiles out of the water and remove the seeds and ribs. Save the soaking water.
Put the soaking water, chiles, garlic, oregano, thyme, cinnamon stick, beef bouillon, pinch of cloves and bay leaves into a blender. Season with salt and pepper. Blend until smooth. Set aside.
Heat the vegetable oil in a large soup pot. Season the roast with salt and pepper. Brown the roast in the hot oil on all sides and then put it into a slow cooker. Add the chile mixture and enough water to cover the roast. Cook on low for about 7 to 8 hours.
Shred the roast and put it back into the broth. Taste and season with salt and pepper, if needed. Serve in individual serving bowls and top with chopped onions and cilantro. Serve with tortillas, if desired.

3 tablespoons olive or avocado oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground guajillo or regular chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
a dash of chipotle chili powder for more spice
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried mexican oregano or italian
¼ teaspoon salt, to taste
Pinch of cinnamon
2 tablespoons tomato paste
2 cups vegetable or chicken broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste

Measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove.
Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer.
Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Source: Diane Appler

1/4 cup butter (melted)
2 (8oz) packages cream cheese (softened)
2 cans Pillsbury crescent rolls
1 teaspoon vanilla
Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)
1 cup sugar

Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.
Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.
Spread melted butter over the top and sprinkle with cinnamon and sugar.
Bake at 350°F for 20-30 minutes.

10 large tomatillos
3 large green jalapeno chilis
2 yellow jalapeno chilis
4 dry chile de arbol
2 bunches cilanto, 1 for garnish
1/4 large brown onion
1 whole garlic head
1/2 green lime
Salt to tast
Garlic powder to taste

Boil tomatillos and chilis until soft. Drain water in colander and reserve the liquid.
Add chilis, onion, garlic, and 1/2 bunch cilantro to blender and pulse, adding reserved liquid unetil desired consistency. Salt and garlic powder to taste.
Garnish with diced onion and leftover cilantro.

5 tablespoons vegetable oil
1 pound ground beef
1 teaspoon ground cumin
3 teaspoons chili powder
Kosher salt
1 tablespoon tomato paste
Nonstick cooking spray, for spraying the sheet pan
20 ounces refrigerated shredded hash browns
8 ounces Cheddar, grated (about 2 cups)
Assorted toppings, such as shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced black olives, pickled jalapenos and hot sauce

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the cumin, 2 teaspoons of the chili powder and 1/2 teaspoon salt and stir to combine. Push the beef aside to make a space in the middle of the skillet and add the tomato paste.
Cook, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid simmer and cook, stirring, until the water has almost completely reduced, about 2 minutes. Keep hot.
Preheat the broiler. Spray an 18-by-13-inch sheet pan with cooking spray.
Spread the hash browns on the prepared sheet pan, toss with 1 teaspoon salt and the remaining 4 tablespoons vegetable oil and 1 teaspoon chili powder and pat into an even layer.
Broil until golden, 8 to 10 minutes. Toss well with a heatproof spatula, pat back into an even layer and return to the broiler until golden brown, 6 to 8 minutes more. Top with the spiced ground beef and Cheddar and broil until the cheese is melted, about 2 minutes. Add your favorite toppings, cut into pieces and serve.

3/4 lb. beef skirt steak, cut into 1/2-inch pieces
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1 Tbsp. oil
10 cups tortilla chips (10 oz.)
1 pkg. (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
1-1/2 cups halved grape tomatoes
1 avocado, chopped
1/2 cup each chopped fresh cilantro and green onions
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup TACO BELL® Thick & Chunky Medium Salsa

Heat oven to 350°F.
Toss meat with taco seasoning mix until evenly coated.
Heat oil in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring frequently. Remove from heat.
Cover large rimmed baking sheet with foil. Spread chips onto prepared baking sheet; top with cheese and meat.
Bake 6 to 8 min. or until cheese is melted.
Top with remaining ingredients.

1 lb. raw extra-lean ground beef (at least 96% lean)
One 15-oz. can fat-free refried beans
1/2 cup salsa
1/2 cup shredded reduced-fat Mexican-blend cheese
1/3 cup light sour cream
1/3 cup sliced scallions
Optional topping: sliced jalapeños

Preheat oven to 375°F. Spray an 8" X 8" (or similar) baking pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef and 2 tsp. taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Transfer to the baking pan.
In a medium bowl, mix beans with remaining 1 tsp. taco seasoning. Spread mixture over the cooked beef. Top with salsa and cheese.
Bake until entire dish is hot and bubbly and cheese has melted, about 20 minutes.
Serve topped with sour cream and scallions. MAKES 6 SERVINGS

4 Roma tomatoes deseeded and diced
2/3 cup white onion finely diced
1 bunch cilantro finely chopped
1 serrano pepper or jalapeño finely chopped
1 lime juiced
1/2 tsp salt

Once you have prepared all the ingredients, add them to a bowl and thoroughly mix together.
If you can wait 15 minutes to let all the flavors meld together, that's best. But if you can't wait to dig in, I completely understand. Serve with tortilla chips and enjoy!

1/2 cup mayonnaise
1/4 cup sour cream
2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper

Stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)

12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
6 oz. extra-lean ground beef (4% fat or less)
1 tsp. taco seasoning
1/2 cup refried beans
1 1/2 cups shredded lettuce
1/2 cup shredded reduced-fat Mexican-blend cheese
2 tbsp. sliced black olives, chopped
6 tbsp. chopped tomatoes, chunky salsa, or pico de gallo
1/4 cup light sour cream

Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes.
Let cool completely, about 10 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Add beans, and cook and stir until hot, about 1 minute.
Evenly fill wonton cups in this order: lettuce, beef-bean mixture, cheese, chopped olives, salsa, and sour cream.
MAKES 12 SERVINGS

For the poblanos:
4 large fresh poblano chiles
1 1/4 cups homemade enchilada sauce
1/2 cup Colby-Jack shredded cheese blend
cilantro sprigs or chopped scallions, for garnish

For the turkey:
12 oz 93% lean ground turkey
1/4 cup onion, finely chopped
2 cloves minced garlic
1/2 medium tomato, chopped
1/4 cup bell pepper, finely chopped
2 tbsp cilantro
2 oz canned tomato sauce
kosher salt
fresh ground pepper
3/4 tsp ground cumin
1/8 tsp oregano
1 bay leaf

To roast the peppers:
Lay the poblano peppers on a work surface so they sit flat naturally without rolling.
Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.
Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.
Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.
Set the roasted poblanos aside.

Preheat the oven to 350°F.
Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.

To make the turkey:
Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.
Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
Serve hot topped with cilantro or scallions on top.

1-1/2 pounds beef top sirloin steak, cut into thin strips
1-1/2 teaspoons ground cumin
1/2 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 cup water
1 large sweet red pepper, thinly sliced
1 large onion, thinly sliced
8 flour tortillas (8 inches), warmed
Optional toppings: Sliced avocado and jalapeno peppers, shredded cheddar cheese and chopped tomatoes

In a bowl, toss steak with cumin, salt, chili powder and red pepper flakes. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches and remove. Add water, lemon juice and garlic to cooker; stir to loosen any browned bits. Press cancel. Return beef to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove steak with a slotted spoon; keep warm.
Add red pepper and onion to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Serve vegetables and steak with tortillas and desired toppings.
Source https://www.tasteofhome.com/recipes/pressure-cooker-fabulous-fajitas/
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12 ounces tomatillos, husked and rinsed (about 6 tomatillos)
3 jalapenos, stems removed (amount according to your taste in spiciness)
2 large poblano peppers, stems removed
1 serrano pepper, stem removed
2 medium onions, chopped (about 2 cups)
1 tablespoon minced garlic
2 cans diced chiles, don't drain
2 tablespoons cooking oil
2 1/2 pounds pork shoulder, cut into bite sized chunks
salt and pepper, to taste
1 1/2 cups water
(or more depending on how thin or thick you want the sauce)
2 tablespoons lime juice
(about the juice from a lime)
1/3 cup chopped cilantro

*Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos,
poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes,
turning the tomatillos and peppers over halfway through.
Remove the baking sheet from the broiler and cover with aluminum foil or plastic wrap. Let it sit for 10
minutes. Uncover and remove as much of the skin from the peppers and tomatillos as you can. At this
point, you can also remove the seeds from any of the peppers if you don't want it too spicy.
Add the broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth. Set aside
until ready to use.
Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil and then the pork. Season
generously with salt and pepper. Sear the meat on all sides until nicely browned.
Add the prepared chile verde and mix thoroughly, making sure to scrape the bottom of the pot with a
wooden spoon so you get all the brown bits. Cover, lower the heat to simmer and cook for 2 to 3 hours, until the pork is tender.
Add the water, lime juice and cilantro. Stir until combined. Taste and season with more salt, if necessary.
Notes:
To freeze: Cool the chile verde in the fridge. Once chilled, scoop into freezer-safe zip-top bags or containers
and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave.
Reheat on the stove or in the microwave until completely warm.

*Pressure Cook: Put pork cubes, chopped onion, 1/2 cup chicken stock in pressure cooker, high pressure for 10 min. remove pork. Add tomatillos, poblanos, jalapeños, onions to the pressure cooker. Distribute garlic, cumin, and salt on top. Secure and seal the lid. Cook at high pressure for 10 minutes, remove and transfer to blender or food processor, pulse until all is liquid. Put pork, salsa mixture back in pressure cooker and cook on high for 10 min. Add the water, if necessary, lime juice and cilantro. Stir until combined. Taste and season with more salt, if necessary. Source:https://www.pinterest.com/isabeleats/

1 teaspoon vegetable oil
½ onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 (16-ounce) jar enchilada sauce (I used my own, homemade)
1/4 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
1 (2½-pound) rotisserie chicken, skin and bones removed, meat shredded (about
4 cups shredded chicken)
1 (15-ounce) can low sodium black beans, rinsed and drained
3 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup)
jalapeño peppers and chopped fresh cilantro, for serving

Preheat the oven to 500°F.
Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
Transfer the onion mixture to a large bowl; set aside the hot skillet.
Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
Fold in the tortillas, chicken, and beans until thoroughly coated.
Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about
5 minutes.
Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

1 3/4 cups homemade enchilada sauce
2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
1/2 teaspoon kosher salt
fresh black pepper, to taste
1 tsp olive oil
8 ounces cooked shredded chicken breast (from rotisserie chicken)
1/2 cup minced onion
2 large clove garlic, minced
1/4 cup chopped cilantro, plus more for garnish
1 tsp cumin
1/2 tsp dried oregano
1/4 tsp chipotle chili powder
3/4 cup shredded Mexican cheese blend sour cream

Preheat the oven to 400°F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.
Bake 20 minutes, or until the cheese is hot and melted.
Drizzle with sour cream, if desired and garnish with cilantro.
Yield: 4 servings, Serving Size: 3 roll ups

1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil

1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

8 oz. mashed avocado (about 1 cup or 2 small avocados' worth)
2/3 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 cup finely chopped mango
1/4 cup finely chopped red onion
1/4 cup peeled and finely chopped jicama
2 tbsp. finely chopped fresh cilantro

In a medium bowl, combine avocado, yogurt, lime juice, and seasonings. Mix until mostly smooth and uniform.
Stir in remaining ingredients.
Cover and refrigerate until ready to serve.
Makes 8 servings. 1/4 cup = SmartPoints® value 2*

Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup whole milk, at room temperature
1 tablespoon pure vanilla extract
3 large eggs plus 1 large egg yolk, at room temperature
1 1/2 cups sugar

Frosting:
1 cup sugar
2 teaspoons freshly squeezed lemon juice
Pinch fine salt
6 large egg whites
4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
Filling and Decoration:
5 cups sweetened shredded coconut
Blue, orange, yellow, purple and pink food coloring
2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates

For the cake: Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment.

Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour.

Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.

For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.

Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.

Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.)

For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors.

Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting.

Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving.

2 small spaghetti squash
2 teaspoons olive oil
1/8th tsp kosher salt
black pepper, to taste
1 1/3 cups homemade enchilada sauce (see here)
1 cup part-skim shredded Mexican cheese blend
chopped cilantro and scallions for garnish

Preheat oven to 400°F. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.

Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

Nonstick cooking spray, for spraying the muffin tins and tortillas
Six 6-inch flour tortillas
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon garlic powder
12 ounces ground beef chuck
1 cup black bean and corn salsa
2 cups shredded iceberg lettuce
Shredded Cheddar, guacamole and sour cream, for topping

Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.

Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.

Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.

Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.

2 teaspoons chili oil (found near the Asian ingredients)
3/4 lb 95% lean ground beef
4 teaspoons taco seasoning
1 cup canned black beans, drained and rinsed
3/4 cup chunky salsa
24 wonton wrappers (found in the produce section)
8 of queso blanco dip or salsa con queso
4 oz 50% reduced fat sharp cheddar cheese, shredded

Pre-heat the oven to 375°F. Lightly mist a 12-cup standard muffin tin with cooking spray and set aside.

Heat chili oil in a sauté pan or large skillet over medium-high heat. Add the ground beef brown, breaking it up with a spoon. When meat is cooked through, add the taco seasoning and stir together. Add the black beans and continue to cook, stirring occasionally, for 1-2 more minutes until warm. Remove from heat and stir in salsa until well combined.

Push a wonton wrapper into the bottom of each of the cups in the prepared muffin tin. Spoon a teaspoon of queso dip into each wonton cup and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup, using about half the total mixture. Sprinkle about half the shredded cheese evenly over the top of each cup. Press another wonton wrapper on top of the shredded cheese and repeat the layering steps with the remaining ingredients.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Yield: 12 cupcakes. Source: Skinnytaste

1 lb lean (at least 80%) ground beef
1 pouch (8 oz) Old El Paso™ Mexican rice
2 cans (10 oz each) diced tomatoes with green chiles
1 can (15.25 oz) Green Giant™ whole kernel sweet corn
1 package (1 oz) Old El Paso™ taco seasoning mix
1 roasted red bell pepper (from a jar), chopped
1/2 cup water
1 1/2 cups shredded Mexican cheese blend (6 oz)

In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.
Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch.
To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) Green Giant™ whole kernel sweet corn, 1 package (1 oz) Old El Paso™ taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water; mix well.
Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.
Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately.

1 pound lean ground beef
1 package McCormick® Taco Seasoning Mix
3/4 cup water
4 boxes (8.5 ounces each) corn muffin mix
1 1/2 cups salsa
1 1/2 cups shredded Cheddar cheese
1 1/2 cups sour cream
Chopped fresh cilantro

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Prepare corn muffin mix as directed on package. Spoon scant 2 tablespoons batter into each muffin cup. Place heaping 1 tablespoon taco meat, 1 tablespoon salsa and 1 tablespoon cheese in center of each cupcake. Top each cupcake evenly with remaining batter.

Bake 15 to 17 minutes or until toothpick inserted into cupcake comes out clean and is golden brown. Cool cupcakes slightly. Frost tops with sour cream. Sprinkle with cilantro. Source: McCormick Seasonings

1 cup flour
1 cup granulated sugar, grated
6 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
2 teaspoons McCormick Gourmet™ Chile Pepper, Ancho
1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon McCormick Gourmet™ Organic Vanilla Extract, Pure Madagascar
1 cup boiling water
Cocoa Whipped Cream:
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon McCormick Gourmet™ Organic Vanilla Extract, Pure Madagascar Substitutions

For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.

Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups. Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir).

Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.

For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired. Serves 8.
Source: McCormick Seasonings

Cooking tip: Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through.

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1-lb lean (at least 80%) ground beef
3/4 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired. Source: Pillsbury
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1 can (7.5 oz) Pillsbury™ Country Style™ refrigerated biscuits
1 package Old El Paso™ fajita seasoning mix
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced onion
1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup water
2 cups shredded Colby-Monterey Jack cheese blend

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside.
Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm.
Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat.
Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces.
Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Source: Pillsbury
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1-lb. ground beef
1/2 cup diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (thet spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED)will only use about 1/2 can
4-5 large flour tortillas
8 oz of thick chunky salsa (your choice mild or hot)

Spray a spring form, round cake pan or casserole with cooking spray.
Brown ground beef ,and onion and drain.
Add taco seasonings and cook according to package direction.
Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it, top with 1/3 of the meat and sprinkle on some cheese.
2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese.
3rd layer tortilla, 1/3 beans ,1/3meat, cheese.
4 layer tortilla . beans ,meat, corn, rice, salsa and cheese.

Bake covered with foil at 350°F for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting. After baking top with sour cream,diced onion and shredded lettuce if desired.

1 green apple, diced
2 tomatillos, seeded and diced
½ white onion, diced
1 clove garlic, minced
½ Serrano chile, seeded and finely diced
¼ tsp. pure cane sugar
½ lime
½ lemon
½ cup cilantro leaves, chopped
Salt
Fresh-ground black pepper

Toss all ingredients in a bowl. Season with salt and pepper.
Source: Laura Iannotti

Mango-Kiwi Salsa

2 ripe mangoes, peeled and finely chopped
1 kiwifruit, peeled and finely chopped
1 green onion, thinly sliced (2 tablespoons)
1/4 cup finely chopped red sweet pepper
1 teaspoon grated fresh ginger
1 tablespoon lime juice
1 tablespoon snipped fresh cilantro,parsley, or basil
1 tablespoon brown sugar
Dash ground red pepper
1 medium jicama

For salsa: In a mixing bowl combine mango, kiwifruit, green onion, red sweet pepper,ginger, lime juice, cilantro, brown sugar, and ground red pepper. Toss to coat well. Coverand chill for 1 to 4 hours.
For jicama chips: Peel and halve jicama. Cut jicama into 1/4-inch-thick slices with a sharp knife. If desired, cut jicama slices into desired shapes using cookie cutters for the flower shapes. Serve with salsa. Makes about 2 cups salsa
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Nonstick cooking spray, for the cake pan
1 1/2 cups all-purpose flour, plus more for dusting the cake pan
1 tablespoon baking powder
4 large eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups heavy cream, divided
3 tablespoons orange liqueur (recommended: Grand Marnier)
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 350°F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper.
Mix the flour and baking powder in a medium bowl. Set aside.
In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.
Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.
Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon. Recipe courtesy Marcela Valladolid

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve. Source: http://www.foodnetwork.com/recipes/rachael-ray

4-6 Boneless Skinless Chicken Breasts (cooked & shredded)
Chili Powder ( to u'r taste).
Cilantro (to u'r taste)
Onion Salt & pepper (to u'r taste)
Garlic Salt with Parsley (to u'r taste)
1 8 oz shredded chedder cheese
1 16 oz. Sour Cream
2 cans Cream of Chicken Soup
2 cans diced olives (drained)
2 cans of diced green chilies
12 corn tortillas (cut in strips)

Preheat oven 350°F.
Mix all (except tortillas) in a large pan on stove & heat through.
Add seasonings to your taste. (Use your favorite seasonings)
Spray a 13x9 in with Pam.
Cover bottom of pan with a few tortilla strips & then cover with chicken stuff, then a little cheese.
Repeat layers till all are gone, ending with tortillas & cheese on top. Cover & bake for 45 Minutes. lilbinkey@yahoo.com

Chipotle-Chicken Casserole

Nonstick cooking spray
2 cups frozen or fresh whole kernel corn
3 cups frozen diced hash brown potatoes
1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
2 chipotle peppers in adobo sauce, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
4 skinless, boneless chicken breast halves (1 pound)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup shredded Colby and Monterey Jack cheese (3 ounces)

Coat a 2-quart round casserole with nonstick spray; set aside.
Coat an unheated large nonstick skillet with nonstick spray.
Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
Remove from heat; transfer mixture to the prepared casserole.

Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole.

Bake, uncovered, in a 375°F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings. Source: Better Homes and Gardens

Crepes Ensenada

4 chicken breasts, cooked and shredded
4 oz can diced green chiles, drained
1 lb. Monterey Jack cheese, grated
4 oz can chopped black olives
1 bunch green onions, chopped
1 dozen flour tortillas
2 jars salsa (any kind)
8 oz sour cream
1-1/2 cans cheddar cheese soup
1 lb. cheddar cheese grated

Mix first five ingredients and divide evenly on flour tortillas. Roll up
and place in a 9x13 inch pan. Mix the sour cream and cheese soup and pour
over rolled tortillas. Pour salsa over the sour cream and soup. Top with
cheddar cheese. Bake uncovered at 350 degrees for 15 minutes or until
bubbly. Serves 8-12.

Chicken Chile Rellenos

6 fresh poblano peppers (3 to 4 oz. each)*
2 cups shredded or chopped cooked chicken
1 cup shredded Monterey Jack cheese (4 oz.)
1/2 cup frozen corn, thawed
1/2 of an 8-ounce tub cream cheese with chives
2 tablespoons snipped fresh cilantro
1 cup thinly sliced sweet onion
3 cloves garlic, thinly sliced
1 tablespoon olive oil
1 15-ounce can tomato sauce
1-1/2 teaspoons ground cumin
1/2 teaspoon coriander seed, crushed
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons snipped fresh cilantro

Preheat oven to 350°F. Lay each poblano pepper on it¿s side and cut a lengthwise slice from one side, leaving the stem intact on the pepper. The pepper will now be boat shaped. Chop each slice of pepper which was just removed. Set aside. Remove seeds and membranes from each poblano pepper. In a large saucepan cook peppers, half at a time, in boiling water for 2 minutes. Drain well; set aside. For filling, combine chicken, 1/2 cup of the cheese, corn, cream cheese and 2 tablespoons cilantro. Spoon filling into poblano peppers and place in a greased 3-quart rectangular baking dish.
For sauce, in a large skillet cook onion, the reserved chopped poblano pepper and garlic in hot oil over medium-low heat for 5 minutes or until tender, stirring occasionally. Stir in tomato sauce, cumin, coriander, salt, and ground red pepper. Cook and stir until bubbly. Spoon sauce over stuffed peppers in baking dish.
Bake, covered, for 20 to 25 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving. Makes 6 servings.
*Note: Because chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Source: Better Homes and Gardens

Monterey Chicken Tortilla Casserole

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) cream-style corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips. Source: Campbellskitchen.com

2 - 2 1/2 cups shredded, cooked turkey
1 14 1/2 ounce can no-salt diced tomatoes
1 15 ounce can black beans, rinsed
1 1/2 cups bottled salsa
3/4 cup shredded Colby and Monterey Jack cheeses (3 oz. total)
1/2 cup light sour cream
3 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 7 - 8 inches whole-wheat or regular flour tortillas
1 teaspoon bottled hot pepper sauce

Heat oven to 375°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 cup salsa, 1/2 cup cheese, sour cream, scallions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll tortillas around filling. Place, seam sides down to hold tortillas together, in prepared dish; set aside.

For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas.
Cover dish with foil and bake 30 min. Uncover and top with remaining cheese;
bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with additional cilantro and scallions.
Serves 8. Bake: 1 hr

3 cups chopped turkey
2 cups picante sauce
2 (3 oz) pkgs cream cheese, cubed
1 cup sliced green onion
1 1/2 tsp ground cumin
1/2 tsp oregano
3 cups shredded Monterrey Jack cheese
8 (8") flour tortillas

Combine the turkey, half of the picante sauce, cream cheese, onion, cumin and oregano in a skillet. Place over low heat until the cheese melts. Stir in 1 cup of shredded Monterrey Jack cheese. Spoon mixture evenly onto the tortillas. Roll up and place with the seam side down in a greased baking dish. Spoon over the rest of the picante sauce and sprinkle on the rest of the cheese. Bake at 350°F for 15 minutes.

1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 medium onion, sliced
2 Tbsp. oil
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
8 boneless pork chops, 1/2 inch thick
1 packet SHAKE 'N BAKE Hot & Spicy Mix for Chicken or Pork
Flour Tortillas

Mix peppers, onions, oil, lime juice and cumin in 13x9-inch baking pan.
Coat chops as directed on package. Discard any remaining coating mix. Place chops on onion mixture.
Bake at 425°F for 20 minutes or until chops are cooked through. Cut chops into slices.
Top tortillas with sliced pork and onion mixture; roll up. Serve with guacamole, Salsa and Sour Cream, if desired. Source:Kraft

Beef Enchiladas

1 ½ cups cooked shredded beef
1 ½ cups shredded cheddar cheese
1 ½ cups shredded Velveeta cheese
½ cup onion
1 can (10 3/4 oz.) cream of mushroom soup
1 can condensed tomato soup
1 can (10 oz.) Old El Paso Hot Enchilada Sauce
12 corn tortillas

Combine beef, ½ cup of the two cheeses and onion; set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften, a few seconds on each side. Top tortilla with one heaping tablespoon of meat mixture; roll up. Place seam side down in 13 x 9 inch baking dish. Pour sauce over top with
remaining cheese. (I like to pour some of the sauce in the bottom of my dish before adding the enchiladas.) Bake in 350 F preheated oven for 25 to 30 minutes. Makes about 6 servings.

Reduced-Calorie Taco Salad

4 6- or 8-inch corn tortillas
Nonstick spray coating
3/4 pound lean ground beef orturkey
1 medium onion, chopped
1 clove garlic, minced
1 8-ounce can tomato sauce
1 tablespoon vinegar
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups shredded lettuce
1/2 cup chopped green or sweetred pepper
1/4 cup finely shredded cheddarcheese (1 ounce)
12 cherry tomatoes, halved

For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F. oven for 10 minutes.Spray four 10-ounce custard cups with nonstick spray coating. Carefully press 1 tortilla intoeach cup. Bake in a 350 degree F. oven for 15 minutes or until crisp. Cool; remove fromcustard cups.
Meanwhile, in a large skillet cook meat, onion, and garlic until meat is no longer pink andonion is tender. Drain fat.
Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat.Simmer, uncovered, for 10 minutes.
Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixtureinto tortillas. Sprinkle with green or sweet red pepper and cheese. Serve with cherry tomatohalves. Makes 4 servings.

Make ahead tip: Prepare tortilla bowls. Place in large freezer container with paper towelsbetween bowls and crumpled around sides to protect the shells. Seal, label, and freeze upto 1 month.

Magic Margarita Pie

1 1/4 c. crushed pretzels
10 tbl. marg. melted
1/4 c. sugar
1 can condensed milk
1/3 c. lime juice
2-4 tbl. tequila
2 tbl. triple sec
1 c. whipped cream

Combine crumbs, marg. and sugar, press firmly into pie plate.
In bowl, combine lime, milk, tequila & triple sec, mix well.
Fold in whipped cream. Pour into crust. Freeze.

1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split and scraped
3 large eggs
2 large egg yolks
Pinch salt

To make the caramel: Have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.

Preheat the oven to 325°F, bring a kettle of water to a boil for the water bath and keep it hot.

Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.

To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out. Source: http://www.foodnetwork.com

Boil 2 1/2 cups water and 1 cup sugar, stirring to dissolve the sugar, then remove from the heat and add 2/3 cup lime juice, 1/3 cup tequila, 5 tablespoons triple sec and 1/4 teaspoon salt. Let cool, then stir in 2 teaspoons grated lime zest and pour into a small glass baking dish; cover and freeze for about 4 hours before scraping with a fork. For the full effect, dip the rims of the serving bowls in equal parts sugar and kosher salt, and a pinch of lime zest. Garnish with lime slices. Source: http://www.foodnetwork.com/

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequin chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

Preheat the oven to 350°F. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Source: http://www.foodnetwork.com/recipes/aaron-sanchez

2 - 3 Chuck roast cut into 1 inch cubes
1/2 C flour
4 T oil
3 - 5 t chili powder
2 t ground cumin
2 t garlic powder
1 t onion powder
6 oz tomato paste
1 C low sodium beef broth
1 1/2 C water
Salt and Pepper

Coat beef with flour, dusting off excess.
Brown beef, seasoning with salt and pepper.
Mix spices, tomato paste, both and water. Add to crockpot and cook on low for 6 to 8 hours.
Serve with rice and refried beans. Source: Shannon Ward

Chile Corn Muffins with Chipotle Butter

Muffins:
Canola oil cooking spray
1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)
1 1/4 cups buttermilk
1 (4-ounce) can diced green chiles
1 (11-ounce) can Mexi-corn
2 teaspoons fajita seasoning
1/2 cup shredded Cheddar

Butter:
2 sticks unsalted butter, softened
1 tablespoon honey
1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)

Muffins:
Preheat oven to 400° F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray;
set aside.
In a medium mixing bowl stir together all ingredients until blended.
Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim.
Bake in preheated oven 15 minutes or until golden brown.

Butter:
Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.

NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full.
Bake in preheated oven 16 to 18 minutes
Recipe courtesy Sandra Lee, 2008

1 cup of cubed or shredded rotisserie chicken (I like Costco)
1 24 oz jar of Safeway's Southwest Salsa
1 can of Campbell's Cream of Chicken
1/2 cup of frozen corn
1/2 cup of shredded Mexican Blend Cheeses
Taco Seasoning to taste, start with 1/2 tablespoon
1 tablespoon of fresh chopped cilantro (optional)
1 can of rinsed black beans (optional)

Put first 4 ingredients in pot (and beans), bring to boil, add taco seasoning (to taste), stir well, then lastly add cheese and cilantro.
Let it cook for an additional minute and turn off heat. Best when served hot, topped with cheese and tortilla strips. Source: Jennifer Woodward

7 Cups Water
12 Whole Cloves
3 Sticks Cinnamon
1 ½ Cups fructose or brown Sugar

8 Birotes…French Bread
2 Cups Walnuts
2 Cups Almonds
2 Cups Peanuts
2 Cups Raisins
2 Apples
6 Bananas
1 ½ dozen Corn Tortillas ( or enough to cover pan)
2 LB Cheese (Monterrey Jack)
½ Cup Margarine or 1 Stick Butter softened

Boil water, cinnamon and cloves until dark color.
Add sugar boil about 1 minute and set aside.
Slice rolls about ½ inch pcs and lay on cookie sheet toast, butter and set aside.
Mix walnuts, almonds, peanuts and raisins and set aside.
Slice apple, bananas, and cheese and set aside.
Warm tortillas and set aside.

Butter pan and lay tortillas in bottom of pan.
Layer sliced rolls add half mix nuts and spread over bread.
Add half apples and bananas.
Cover with slice cheese.
Add half of the cinnamon water mix over the layer of cheese.
Repeat layering, bread, nut mix, fruit cheese, cinnamon mix and cover with tortillas.
Cover pan with lid or foil.

6 skinless boneless chicken breast halves
2/3 cup cornmeal
1 package dry taco seasoning mix
1 egg, beaten
8 ounces block Cheddar cheese cut into 6 equal strips
1/4 cup chopped cilantro
1 can (about 4.5 ounces) chopped mild green chiles
1/4 teaspoon dried red pepper flakes, or to taste
4 ounces additional shredded Cheddar or Monterey Jack cheese
8 ounces jarred or homemade salsa

Rinse chicken breasts and pat dry. Pound chicken to about 1/4-inch thickness, until flat.

In a bowl, combine cornmeal and taco seasoning mix. Place egg in a separate bowl.

For each roll place Cheddar cheese strips, green chiles, cilantro, and crushed red pepper flakes near edge of one pounded breast. Fold in sides and roll, starting from the cheese/pepper side. (Secure with toothpick, if necessary, but remember to remove the toothpick before serving.) Dip rolls in egg, then roll in cornmeal mixture.

Place chicken rolls, seam-side down in prepared pan. Bake uncovered for 25 to 30 minutes. Sprinkle with shredded cheese the last 5 minutes of baking. Serve topped with heated salsa.

Vanilla Caramel Flan

For Caramel:
1 1/2 cups sugar
1 cup water
For Flan:
2 cups milk
2 cups half and half
3/4 cup sugar
8 whole eggs, plus 4 egg yolks
1 tablespoon vanilla extract
Boiling water, as needed
Try an organic substitute!

FOR CARAMEL: In a saucepan over medium heat, combine the sugar and water. Cook, swirling the pan occasionally, until the mixture begins to turn golden, 12-15 minutes. Reduce the heat to low and continue cooking and swirling occasionally until the mixture is dark brown and smells of caramel, about 5 minutes.

Remove the caramel from the heat and pour into a 9-inch round cake pan or eight 3/4-cup custard cups. Using a kitchen towel or hot pad, tilt the pan or cups, swirling the caramel to coat the bottom and sides evenly. Let stand for a few minutes; the caramel will cool down and form a layer about 1/4 inch thick on the bottom and sides. Then pour the excess caramel back into the saucepan it was cooked in.

FOR FLAN: Pour the milk into the saucepan holding the excess caramel and place over low heat. Cook, stirring frequently, until the caramel has dissolved in the milk, 3-5 minutes. Strain the warm milk mixture through a fine-mesh sieve set over a bowl. Add the half-and-half and stir to mix well. Add the sugar, whole eggs and egg yolks, and vanilla. Whisk until blended, then strain through the fine-mesh sieve into the prepared pan or cups. Set the pan or cups in a roasting pan and place the roasting pan in the oven. Pour boiling water into the roasting pan to reach halfway up the sides of the cake pan or custard cups.

Bake until the center of the custard(s) feel just firm when pressed gently with the fingertips, 45-55 minutes for the large pan or 30-40 minutes for the individual cups. Remove from the oven and let cool for about 1 1/2 hours. Then cover with plastic wrap and refrigerate overnight or for up to 4 days.

TO SERVE: Run a knife along the inside edge of the pan or cups to loosen. Invert a serving dish over the pan or a saucer over each cup. Quickly invert and carefully lift off the pan or cup. Carefully pour excess caramel into a small sauce pitcher.

Source:Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Vanilla-Caramel-Flan-recipe-183.aspx#ixzz2QMkmsm00

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves (about 1 pound)
Paprika
1/2 cup shredded Cheddar cheese

Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.

Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
Makes: 4 servings. from Campbell's Kitchen

Brownies:
1 package (21 ounces) fudge brownie mix
1 cup (6 ounces) semi-sweet chocolate chips
1 tablespoon McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Cinnamon, Ground

Frosting:
1 container (16 ounces) ready-to-spread chocolate frosting
1/4 teaspoon McCormick® Cinnamon, Ground

For the Brownies, prepare brownie mix as directed on package. Stir in chocolate chips, vanilla and cinnamon.
Bake and cool as directed on package.
Meanwhile, for the Frosting, mix chocolate frosting and cinnamon. Spread over cooled brownie. Cut into squares.
Makes 24 servings. Source: McCormick.com

8 corn tortillas
1 1/4 cups chicken broth, divided
2 tablespoons olive oil
1 cup frozen chopped onions
1 cup frozen chopped green pepper
1 1/2 tablespoons minced garlic
1 (8-ounce) package fresh sliced mushrooms
1 pound ground turkey breast
2 cups plain yogurt
1 (15-ounce) can diced tomatoes
3 tablespoons fine flour (recommended: Wondra Flour)
2 tablespoons chili seasoning
1 (15-ounce) can artichoke hearts in water, drained and chopped
1 1/2 cups organic shredded jack cheese
1/2 cup crushed baked tortilla chips

Preheat oven to 350°F.
Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside.
Place a large nonstick skillet over medium-high heat and add olive oil.
Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned.
Add turkey and cook until turkey is cooked through, about 7 to 9 minutes.
Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips.
Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes.
Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit.
Layer half of turkey mixture and half of cheese. Repeat layers.
Top with crushed tortilla chips. Place in oven and bake for 30 minutes. Recipe courtesy Sandra Lee, 2008
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12 oz skinless, boneless chicken breast halves, cut into bite-size pieces
1 tsp chili powder
2 cloves garlic, minced
1 tbsp vegetable oil
2 (14 oz) cans low-sodium chicken broth
1 (15 oz) can black beans, rinsed
1 cup frozen corn
1 cup dried pipette or elbow macaroni
1 (14 oz) can Mexican-style stewed tomatoes, cut up
Cilantro sprigs

In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.
Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.

Black Bean Salsa

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal. Paula Deen

Chili Relleno Bake

½# gr. beef
½# chorizo
1 c. onion, chop
2 cloves garlic
2 can whole chilies
2 c. shred. ched., div.
4 eggs
1/4 c. flour
1-1/2 c. milk
½ tsp. salt
Tabasco sauce to taste

In large skillet, crumble together the beef and chorizo. Cook over med. heat, stirring until meat is browned.
Add onion & garlic; cook until onion is limp. Drain off fat.
Line a 9X9" baking dish with half of the chilies; top with 1-1/2 cups of the cheese.
Add the meat mixture and top with remaining chilies; set aside.
Beat together eggs and flour until smooth; add milk, salt, Tabasco.
Blend well. Pour the egg mixture over casserole. Bake, uncovered, at 350 F for about 40 min. or until knife inserted off center comes out clean.
Sprinkle remaining ½ c. cheese on top. Let stand 5 min. before serving.
Source: Kathy's Kitchen

6 large poblano chiles
2 tbl. extra virgin olive oil
1 med. onion, finely chopped
2 cloves garlic, finely chopped
2 jalapenos, chopped
1/2 red bell pepper, chopped
1/2 c. chopped fresh cilantro
1 tsp. ground cumin
1 can baked beans
1-3 tsp. hot sauce
12z pepper jack or Monterey jack cheese
Salt and freshly ground black pepper, to taste

Cut poblano chiles in half lengthwise to create a boat for filling: scrape out seeds.
Heat olive oil in nonstick skillet. Add onion, garlic, jalapenos, bell pepper, cilantro and cumin and cook over med. heat until golden brown, 4 min.
Remove from heat and stir in baked beans, hot sauce and 8z cheese.
Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
Preheat grill to medium. Arrange chiles on grill away from heat. Cook until chiles are tender and cheese is browned and bubbling, 30-40 min.
Remove from grill and serve at once. Serves 6. From: My Daughter, Mary - ref:07/02/05

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Banana leaves
5 lb. pork butt (cut into 2" chunks)
Juice of 5 lemons
A splash of good Tequila

Mix: (Wet mixture)
1/2 c. white vinegar
1/2 c. orange juice
2 habanero peppers (finely chopped)
(To mellow out the hot, leave the seeds and membranes out)
8 garlic cloves(chopped)
2 Tbsp. salt

For Achiote Paste: (Dry mixture)
5 Tbsp. annato seeds
2 tsp. cumin seeds
½ tsp. cloves
½ Tbsp. black pepper
8 allspice seeds
Grind these spices in a coffee grinder. Use this grinder for spices only, no coffee.

Combine wet mixture and dry mixture in a blender and blend well. Pour the mixture into a large ziplock bag, including the lemon juice and Tequila. Add the meat and marinate for several hours in fridge.
Line a 13" baking pan with the banana leaves, allow leaves to hang over the sides, pour in contents of ziplock bag, use excess overhanging leaves to finish wrapping pork mixture and tightly cover with foil, so no steam escapes.
Cook at 325°F for 4 hours. Serve over rice, Yum!! From: My Daughter, Mary - ref:05/01/04

1 1- to 1.5-ounce envelope fajita seasoning mix
1/2 cup water
2 tablespoons cooking oil
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
Nonstick spray coating
1 medium yellow or green sweet pepper, cut into squares
1 small zucchini, bias-sliced
1/2 small onion, cut into thin wedges
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
8 8-inch flour tortillas (optional)
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)

For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Rinse chicken; add to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
Spray a wok or large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
Drain chicken; discard marinade. Add chicken to wok. (If necessary, add 1 tablespoon cooking oil during cooking.) Stir-fry for 4 to 5 minutes or until no pink remains. Return vegetables to wok.
Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through.
Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.
From:Better Homes and Gardens - ref:08/16/03

2 garlic cloves, minced
8 tbl. fresh parsley, chopped (flat Italian type)
1/2 tsp. powdered saffron or 1 g. saffron strands
Coarse salt
1 cup olive oil
1 1/4# pork ribs, cut into small pieces
2 1/2# chicken, cut into small pieces
1/2# squid, cut into small pieces
1/2# rabbit, cut into small pieces
1# small or med. shrimp, shelled
1 med. onion, chopped
2 tomatoes, peeled and chopped
1 red pepper, chopped
1# cooked mussels, reserve few shells for decoration
3 cups short-grain rice
1 lemon
7 cups hot fish broth
Parsley sprigs and lemon wedges for garnish

In small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside.
Heat olive oil in paella pan with a 15" base. Add pork and rabbit.
Fry, stirring a few minutes. Remove to warm platter.
Add chicken, sprinkled with salt, and fry over high heat until golden on all sides. Remove to warm platter.
Add squid. Sprinkle with dash of salt. Remove to warm platter.
Add shrimp and saute about 3 min. or until barely pink. Remove to warm platter.
Add onion, tomato and peppers. Saute until soft. Return cooked pork, rabbit, chicken, and shrimp to the pan.
Add parsley-garlic mixture. Add cooked mussels. Stir in rice, and juice of 1 lemon.
Fry 2 or 3 minutes. Pour over the hot fish broth, while stirring. Bring to fast boil.
Simmer for 20 min., without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover with dry towel for 10 minutes. This allows rice to absorb any excess broth.
Garnish with lemon wedges and parsley sprigs before serving.
Tips: The final parsley sprinkling-put parsley into olive oil and refrigerate for 1 hour before sprinkling over cooked paella.
As a personal favorite: I would add chorizo or some type of spicy sausage and some cayenne pepper. I asked the chef about chorizo and he said it is not a traditional additive. From:Son Amar Restaurant, Mallorca, Spain - ref:05/28/05

2 large poblano or green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper
1/8 teaspoon salt
3/4 cup shredded cheddar cheese (3 ounces)
1 cup picante sauce
1/4 cup dairy sour cream

Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well.
Place half the peppers in a well-greased 1-1/2-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.
In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth. Pour egg mixture over peppers.
Bake, uncovered, in a 450° F oven for 15 minutes or until set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts. Serve with picante sauce and sour cream.
Makes 4 main-dish servings.
Nutritional facts per serving calories: 352 , total fat: 24g , saturated fat: 13g , cholesterol: 215mg , sodium: 891mg , carbohydrate: 17g , protein: 20g - From:Better Homes and Gardens - ref:05/03/03

2-3# boneless beef chuck*
1 jar of chunky salsa (hot or medium according to taste)

Spray crock pot with Pam. Place meat in crock pot and top with salsa. Place cover on pot and cook for 8 hours. Take meat out and shred onto serving platter. Make tacos, enchilladas or burritos.
Note: boneless pork or chicken may be substituted. From: Kathy's Kitchen - ref:03/29/03

2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 cup chopped nuts (pecans or walnuts)
20z can of unsweetened crushed pineapple with juice

Frosting:
2 cups confectioners' sugar
1 stick margarine
8 ounce package cream cheese
1 teaspoon vanilla

Mix ingredients and bake in greased 13 x 9 inch pan 30 to 40 minutes at 350°F. Frost cake when cool. From: Susan - ref:05/25/02

2 tbl. veg. oil
1 1/2 cup sliced onion
1 cup green pepper, strips
1 cup red pepper strips
1 pound boneless chicken breast, strips*
2 1/2 cup chunky salsa
2 tbl. diced jalapenos
½ cup frozen guacamole, thawed
1 cup shredded Monterey jack cheese
8 soft flour tortillas, warmed
Taco sauce (optional)

Heat oil in med. skillet over med. heat.
Add peppers and onion; cook, stirring constantly, for 3-4 min.
Remove from skillet. Add chicken to skillet; cook, stirring constantly, for 4-5 min. Add onion-pepper mixture, 1 cup salsa and jalapenos; heat through.
Spread 1 tbl. guacamole on each tortilla. Top with ½ cup chicken mixture and 2 tbl. cheese; fold into burritos.
*Marinade chicken at least 2 hours prior to cooking.
Kathy's Kitchen - ref:05/18/02
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3 limes, juiced
2 green onions, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 tablespoons vegetable oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground anise seed - optional

In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander and anise, if desired. Whisk all the ingredients together.
Coat mixture over your favorite meat, cover, and refrigerate for 12 to 24 hours.
Kathy's Kitchen - ref:05/18/02

1 (21 oz) can apple fruit filling
6 (8 - inch) flour tortillas
1 tsp ground cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish.
Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas, let stand 30 minutes.
Bake at 350°F for 20 minutes. Thanks, Chef Nana - ref:05/11/02

1 - 9 ounce package (2 cups) frozen chopped cooked chicken
1 cup finely chopped, peeled jicama
1/2 cup taco sauce
8 - 10 inch flour tortillas
1 - 6 ounce container frozen avocado dip, thawed
2 cups chopped lettuce
1 - 16 ounce can refried beans with green chili peppers or Mexican- style beans, drained and mashed
1 - 8 ounce carton light or regular dairy sour cream
1/3 cup chopped red sweet pepper
1/3 cup sliced green onions
1 cup shredded reduced-fat or regular cheddar cheese, Cojack cheese, or Monterey Jack cheese with jalepeno peppers
1/4 cup sliced pitted ripe olives
Taco sauce (optional)

Thaw chicken. In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.
Place one of the flour tortillas on a platter. Spread with half of the chicken mixture.
Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onions, and cheese.
Repeat layers, ending with remaining sour cream, red pepper, green onions, and cheese. Sprinkle with olives. Serve immediately or cover and chill for up to 3 hours.
To serve, cut into wedges. Pass taco sauce. Makes 8 main-dish servings.
Make-Ahead Tip: Assemble tortilla stack. Cover and chill up to 3 hours.
Better Homes and Gardens - ref:05/04/02

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1 tomato, diced
1/2 onions
1 lime, juiced
1 tablespoon chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
salt and pepper to taste
1/2 tablespoon olive oil
1 skinless, boneless chicken breast -- thinly sliced
4 (12 inch) flour tortillas
1/2 onions
1 green bell pepper, thinly sliced
2 tablespoons pico de gallo salsa
2 cloves garlic, minced
2 ounces shredded Monterey Jack cheese
salt and pepper to taste
1 (8 ounce) container sour cream

In a small bowl combine the tomato, onion, lime juice, cilantro, jalapeno, salt and pepper. Set the pico de gallo aside.
In a large skillet, heat 1/4 tablespoon of the olive oil. Add the chicken breast meat and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1/4 tablespoon of olive oil in the hot skillet and saute the onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat. Set this mixture aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/2 of the shredded cheese on the tortilla and top with the chicken mixture. Add the remaining cheese and top with the remaining tortilla. Flip and grill on the opposite side. Make sure both sides are equally grilled. Remove quesadilla from skillet and cut into quarters. Serve with sour cream and remaining pico de gallo. http://www.allrecipes.com - ref:05/05/01

½ cup butter or margarine-softened
1/3 cup Masa Harina
1/4 cup water
1 10 oz pkg. frozen corn-thawed
1/3 cup sugar
3 Tbs. yellow cornmeal
2 Tbs. whipping cream
1/4 Tsp baking powder
1/4 tsp. salt
Sliced chili peppers
chopped parsley

With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water.
Place corn in the bowl of a food processor, or use a blender and pulse until chopped coarse. Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan.
Bake at 350°F for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.
Sprinkle with chilies and parsley, if desired. Makes 8 servings.
Thanks to Susan - ref:05/12/01
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4 6- or 8-inch corn tortillas
Nonstick spray coating
3/4 pound lean ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 8-ounce can tomato sauce
1 tablespoon vinegar
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups shredded lettuce
1/2 cup chopped green or sweetred pepper
1/4 cup finely shredded cheddarcheese
12 cherry tomatoes, halved

For tortilla bowls, wrap tortillas in foil. Warm in a 350° F. oven for 10 minutes.
Spray four 10-ounce custard cups with nonstick spray coating. Carefully press 1 tortilla into each cup. Bake in a 350°F oven for 15 minutes or until crisp. Cool; remove from custard cups.
Meanwhile, in a large skillet cook meat, onion, and garlic until meat is no longer pink andonion is tender. Drain fat.
Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas.
Sprinkle with green or sweet red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.
Make ahead tip: Prepare tortilla bowls. Place in large freezer container with paper towelsbetween bowls and crumpled around sides to protect the shells. Seal, label, and freeze upto 1 month.
Nutrition facts per serving: 278 calories, 11 g total fat, 67 mg cholesterol, 440 mg sodium,24 g carbohydrate, 4 g fiber, 23 g protein.
From: Better Homes and Gardens - ref: 05/19/01

1 cup granulated sugar
½ cup water
1 ½ cup evaporated milk
1 1/4 cup condensed milk
1-8 ounce cream cheese
½ cup butter, softened
5 eggs
1 tsp. vanilla

Syrup:
Combine sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3-4 minutes or until dissolved. Increase heat to high and boil without stirring, for about 15 minutes or until caramel colored. Quickly pour over bottom and sides of custard cups. (If syrup hardens, soften over low heat)
Custard:
Combine evaporated milk, condensed milk, cream cheese, butter, eggs and vanilla in blender. Blend well. Pour mixture into prepared custard cups. Arrange in large pans; pour hot water into pans to 1" depth.
Bake at 350°F for 35-45 min. or until knife inserted near center comes out clean. Cool in pans on wire rack for 20 mins. Chill several hours or overnight. Run knife along sides, gently shake and invert onto serving plate. Kathy's Kitchen - ref:05/26/01
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8 uncooked manicotti shells
1 package (8-oz.) cream cheese, softened
2 cups shredded Jack Cheese with jalapeno
1 medium green onion, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, finely chopped
1 pound cooked shredded chicken or turkey
1 - 2 small or 1 large jars thick-and-chunky salsa

Heat oven to 350°F.
Cook and drain manicotti shells as directed on package.
Lay out on a sheet of waxed paper to cool.

Mix cream cheese, 1 cup of Monterey Jack cheese, the onion,
cilantro and garlic in medium bowl. Stir in chicken. Fill manicotti shells with chicken mixture. Coat bottom of 13 x 9 inch pan with some of the salsa. rrange filled shells in pan. Pour remaining salsa over shells. Sprinkle with remaining 1 cup of Monterey Jack Cheese. Cover and bake 40 - 45 minutes or until filling is hot in center.
Makes about 10 shells. Serves 6 people.
From Betty Crocker - April 1998 Page 22 - Sherri Jackson - ref:11/28/99

1# ground beef or chicken
2 tbl. dry minced onion
1/4 tsp. garlic powder
1 can Golden Mushroom Soup
1 pkg. reg. corn chips
1 10z can enchilada sauce
Ortega chilies
2 c. shredded cheese
Black olives

Crumble beef, onion flakes and garlic in a 2 qt. casserole dish.
Cover and cook on HIGH for 5 min. Drain meat, and put into another bowl. Stir in soup.
Now put a layer of chips in first dish. Then a layer of meat mixture, then enchilada sauce topped with cheese. Repeat until ingredients are used, and sprinkle one last layer of chips on top. Cook 15 min. more on High setting. Add ripe olives and ortega chilies,
top with sour cream and chopped green onions. ( Can be made in crock pot)
Kathy's Kookbook - ref:05/03/98

Mary's Chicken Enchiladas

4 c. cooked cubed chicken
1 can enchilada sauce, hot
1 pkg. corn tortillas, torn in pieces
2 c. cheddar/monterey jack cheese
1 onion, chopped
1 can black olives

Spray an 8"x8" pan with cooking spray.
Layer tortillas, cut up chicken, onion, sauce and cheese. Layer this way until all your ingredients are used up (3 layers). Sprinkle top layer with cut up black olives.
Bake in 350° oven for 20-25 min. or until hot and bubbly.
Thanks to my daughter Mary - ref:01/01/98

Shell: phyllo dough, thawed
Your favorite ice cream
Lettuce: buttercream frosting tinted green
Meat: chocolate, chopped into chunks
Cheese: coconut tinted orange
(place coconut and food coloring in a plastic bag and shake until coated.)
Sour cream: whipped cream
Tomatoes: maraschino cherries, quartered

To prepare the shells, cut phyllo dough into 4-5 inch squares.
Place 2-3 overlapping pieces into muffin tins. Bake according to manufactures directions.
(You may even want to sprinkle them with cinnamon-sugar prior to baking.
When cool, assemble. Place a scoop of ice cream in a "shell".
Place frosting in a pastry bag with a flat wide tip. Squeeze out some lettuce.
Add "meat", "cheese", "sour cream" and "tomatoes".
from:http://www.web-holidays.com/fools/foolrec.htm - ref:4/1/00

4 lg. chicken breasts, cooled & diced
1 can chicken soup
½ c. chopped green onions w/tops
1 sm. onion, chopped
1 pint sour cream
3/4 c. Monterey jack, grated
1 sm. can chopped black olives
1 sm. can green chilies
3/4# cheddar cheese, grated
10-12 med. flour tortillas

Combine all ingredients, except tortillas and ½ of each cheese; set aside 1 ½ cup of this mixture. Add chicken to remainder. Place 3 tablespoons chicken mixture on each tortilla,
fold and place seam side down in 9x9" casserole. Top with remaining mixture and rest of cheeses. Refrigerate overnight. Bake 45 min. at 350°F. Serves 8.
Thanks to my friend Jan from Maui, HI - ref:3/21/99

12 corn tortillas
1 med. onion chopped
1 clove garlic (minced)
½ lb. ground chicken
1 (16 oz.) can tomato puree
2 cans chopped green chilies
2 ½ cups defatted chicken stock
2 cups dry instant milk powder
½ lb. grated swiss cheese
Fresh cilantro
Dash of tabasco

Place tortillas in foil in a 350° oven for 15 min. to soften.
While tortillas are in the oven, cook onions and garlic until soft. Add a little stock, if necessary, to prevent burning. Add chicken and cook over med. heat until chicken is cooked. Add puree and chilies. Simmer for about 10 min. Combine stock and dry milk in a sauce pan, mixing thoroughly and bring to a simmer. Dip each tortilla in the milk sauce and place a ¼ cup of the filling down the center of the tortilla. Roll around the filling and
place seam side down in a baking dish that has been coated with non-stick spray.
Thanks To My Cousin Greg W. Hurley, NY - ref:1/24/99

6 medium boneless chicken breast
2 ounce Monterey jack, cut in strips
1/3 cup cornmeal
2 tablespoon snipped cilantro
1/2 package taco seasoning mix
1/4 teaspoon black pepper
1 beaten egg
1/4 teaspoon red pepper
4 ounce can whole green chilies, cut lengthwise
8 ounce bottle green or red taco sauce
2 ounce Monterey jack
Rinse chicken; pat dry.
Place each breast half between 2 pieces of plastic wrap.
Pound chicken with a meat mallet to 1/8" thickness.
Remove plastic.

In a bowl combine cornmeal and seasoning mix. Place egg in another bowl.
For each roll, place 1 chili pepper on a chicken piece. Place 1 cheese strip atop chili pepper near one edge. Sprinkle with some of the cilantro and peppers.
Fold in sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls.
Dip rolls into egg, then into cornmeal mixture. Place rolls, seam down, in a shallow baking pan. Bake, uncovered, in a 375°F oven for 25-30 min. Heat taco sauce.
Sprinkle chicken with cheese; serve with sauce. Garnish with chopped tomato and cilantro. from Kathy's Kookbook - ref:5/2/99

8 green chiles (canned)
8 oz. Monterey Jack cheese, cut in strips
4 eggs, separated
1/4 tsp. cream of tartar
1/4 tsp. salt
2 tbl. flour
Oil for frying

Insert a long narrow pie shaped strip of cheese in each chile. Dust completely with flour and chill thoroughly. Beat egg whites until very stiff with 1/4 tsp. cream of tartar.
Beat egg yolks well with salt. dd to whites, sprinkle flour over all and then fold lightly together. Dip each chile in the batter, then slide it into about ½" of hot oil in a large frying pan. Be sure each chile is well covered with batter. Cover any bare spots with more batter. Turn chiles right away and continue frying until both sides are a golden brown.
Don't crowd them in the pan. When done, drain on paper towels. Serve hot with sauce.

Sauce:
1 c. onion, diced
1 garlic clove, mashed in ½ tsp. salt
1 c. green bell pepper, diced
2 c. tomatoes, canned, mashed
4 c. broth or water
1/4 tsp. white pepper
1 tsp. oregano

Cook onion, garlic and pepper in 2 tbl. of oil until soft. Add remaining ingredients and cook for another 5 min. Mix about 3 tbl. flour with a little water until smooth; add to boiling sauce and cook for 3-4 min. until thickened. The chiles rellenos may be made ahead and refrigerated. To reheat, place in 350° oven for about 10 min.
Kathy's Kookbook - ref:4/29/00

Kathy's Recipe Korner

MEXICAN ARCHIVES --Appetizers--Entrees--Sides--Desserts--Misc-- (tested and liked by me tested and not liked by me
Appetizers Black Bean Salsa Deborah's Tamale Dip Halloween Baked Quesadillas (photo) Irish Nachos Laura's Salsa Layered Mexican Bean Dip Lightened Up 7-Layer Dip Mango-Kiwi Salsa Mexi-Tuna Lettuce Wraps Pinto Bean Salsa Salad Thanksgiving Quesadillas(WW) Go To Top Entrees (click below for option) Beef--Chicken--Pork--Seafood--Turkey--Veggie(no meat) Beef Recipes 6 Ingredient Nacho Casserole Beef Enchiladas Cheesy Nacho Beef Skillet Chili Colorado(Slow Cooker) Chili Mac Casserole Easy Crescent Taco Bake Healthy Tiny Taco Salads Mexican Beef and Chips Casserole Mexican Meatloaf Mind-Blowing Birria(photo) Reduced-Calorie Taco Salad Sheet Pan Taco Bake Shredded Beef Slow-Cooker Ropa Vieja Spicy Muffin Tin Tacos Taco Cupcakes (photo) Taco Fiesta Bubble Up Casserole(WW) Taco Jack-O'-Lantern Stuffed Peppers(WW) Taco Wonton Cupcakes(WW) Ultimate Sheet Pan Nachos Chicken Recipes Arroz Con Pollo (Chicken with Rice) (Slow Cooker) Carole's Famous Chicken Gunk Cheesy Rotisserie Chicken Enchilada Skillet(WW) Chicken Chalupas Chicken Chile Rellenos Chicken Chili with Black Beans and Corn(WW) Chicken Fajita Bubble-Up Bake Chipotle-Chicken Casserole Crepes Ensenada Crock Pot Chicken Taco Chili Enchilada Chicken Roll-Ups(WW) Enchiladas Verdes de Pollo Instant Pot Chicken Taco Chili Mallorca Paella Mary's Chicken Enchiladas Mexican Chicken/Turkey Manicotti Mexican Lasagna Mexican Stuffed Chicken Breasts Mexican Tortilla Casserole Monterey Chicken Tortilla Casserole Ortega Chicken Fajitas Pico de Gallo Chicken Quesadillas Pollo Relleno Pressure-Cooker Fabulous Fajitas Southwest Chicken Stir-Fry Swiss Enchiladas Tex-Mex Chicken & Rice Bake Tex-Mex Chicken/Tortilla Stack Tia Mowry’s Chicken Taco Casserole White Chili Pork Recipes Baked Pork Fajitas Mexicana Chile Verde Pork Tenderloin with Salsa Verde Pressure Cooker Pozole (Pork and Hominy Stew) Puerco Pibil Seafood Recipes Mallorca Paella Sheet Pan Shrimp Fajitas(WW) Shrimp Tacos Turkey Recipes Mexican Chicken/Turkey Manicotti Turkey Enchiladas Turkey Enchiladas Turkey Enchilada Relleno Bake Turkey Tortilla Casserole Veggie/No Meat Recipes Casserole-Style Chiles Rellenos Chile Relleno Chili Relleno Bake Grilled Chile Rellenos Low-Carb Zucchini Enchilada Roll Ups(WW) Rob's Vegan Chili Spaghetti Squash Enchilada Bowls Go To Top Sides Chile Corn Muffins with Chipotle Butter Crock Posole Crunchy Ramen Taco Salad Quick Chicken Tortilla Soup. Mexican Chicken Minestrone Mexican Chicken-Tortilla Mexican Corn Bread Reduced-Calorie Taco Salad Sweet Spanish Corn Cake Taco Pasta Salad Taco Soup Go To Top Desserts Apple Enchiladas April Fool's Tacos Aaron Sanchez's Mexican Brownies Capirotada de Ofilia Cream Cheese Flan Flan - Tyler Florence Kahlua Flan Magic Margarita Pie Mexican Chocolate Brownies Mexican Hot Chocolate "Cup" Cakes(photo) Mexican Fruitcake Pumpkin Flan Vanilla Caramel Flan Sopapilla Cheesecake Stuffed Piñata Cake(photo) Tres Leches Cake Go To Top Misc Cessy's Green Chili Sauce (Spicy) Chipotle Sauce Enchilada Sauce Mango-Kiwi Salsa Margarita Pico de Gallo (Authentic) Super Fajita Marinade Tropical Guacamole Go To Top
Chili Mac Casserole 1 cup uncooked elbow macaroni 2 pounds lean ground beef (90% lean)1 medium onion, chopped 2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained 1 can (16 ounces) kidney beans, rinsed and drained 1 can (6 ounces) tomato paste1 can (4 ounces) chopped green chiles 1-1/4 teaspoons salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon pepper 2 cups shredded reduced-fat Mexican cheese blend Thinly sliced green onions, optional Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture.Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions. Go To Top Enchiladas Verdes de Pollo 3 skin-on, bone-in chicken breasts (about 2 pounds) 1 cup plus 2 tablespoons vegetable oil 1 1/2 pounds tomatillos, husked and rinsed 6 cloves garlic, unpeeled 2 to 3 jalapeno chiles, stemmed 1 large white onion, quartered 6 poblano peppers, stemmed 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano, plus more for serving Kosher salt 1 cup cilantro leaves and tender stems, plus more for serving Ten 6-inch corn tortillas 1/2 cup creme fraiche 1 tablespoon milk 8 ounces queso fresco, crumbled Thinly sliced white onion, for serving Lime wedges, for serving Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle. While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool. Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside. Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.) Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender. Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups. Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt. Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas. Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde. Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes. Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.   Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.  Cook’s Note When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Go To Top Mind-Blowing Birria 1 3- to 4-pound beef roast 5 dried guajillo chiles 3 dried ancho chiles 1 cup water 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried thyme 1/4 of a cinnamon stick pinch of ground cloves 1 tablespoon beef bouillon 3 bay leaves 2 tablespoons vegetable oil chopped cilantro and chopped onion, for serving Put the dried chiles into a hot, dry pan and toast for about 2 minutes. Put them into a bowl and cover with 1 cup of water. Let them soak for about 10 minutes. Take the chiles out of the water and remove the seeds and ribs. Save the soaking water. Put the soaking water, chiles, garlic, oregano, thyme, cinnamon stick, beef bouillon, pinch of cloves and bay leaves into a blender. Season with salt and pepper. Blend until smooth. Set aside. Heat the vegetable oil in a large soup pot. Season the roast with salt and pepper. Brown the roast in the hot oil on all sides and then put it into a slow cooker. Add the chile mixture and enough water to cover the roast. Cook on low for about 7 to 8 hours. Shred the roast and put it back into the broth. Taste and season with salt and pepper, if needed. Serve in individual serving bowls and top with chopped onions and cilantro. Serve with tortillas, if desired. Go To Top Enchilada Sauce 3 tablespoons olive or avocado oil 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!) 1 tablespoon ground guajillo or regular chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder) a dash of chipotle chili powder for more spice 1 teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon dried mexican oregano or italian ¼ teaspoon salt, to taste Pinch of cinnamon 2 tablespoons tomato paste 2 cups vegetable or chicken broth 1 teaspoon apple cider vinegar or distilled white vinegar Freshly ground black pepper, to taste Measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove! Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.) Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Source: Diane Appler Go To Top Sopapilla Cheesecake 1/4 cup butter (melted) 2 (8oz) packages cream cheese (softened) 2 cans Pillsbury crescent rolls 1 teaspoon vanilla Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar) 1 cup sugar Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20-30 minutes. Go To Top Cessy's Green Chili Sauce (Spicy) 10 large tomatillos 3 large green jalapeno chilis 2 yellow jalapeno chilis 4 dry chile de arbol 2 bunches cilanto, 1 for garnish 1/4 large brown onion 1 whole garlic head 1/2 green lime Salt to tast Garlic powder to taste Boil tomatillos and chilis until soft. Drain water in colander and reserve the liquid. Add chilis, onion, garlic, and 1/2 bunch cilantro to blender and pulse, adding reserved liquid unetil desired consistency. Salt and garlic powder to taste. Garnish with diced onion and leftover cilantro. Go To Top Sheet Pan Taco Bake 5 tablespoons vegetable oil 1 pound ground beef 1 teaspoon ground cumin 3 teaspoons chili powder Kosher salt 1 tablespoon tomato paste Nonstick cooking spray, for spraying the sheet pan 20 ounces refrigerated shredded hash browns 8 ounces Cheddar, grated (about 2 cups) Assorted toppings, such as shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced black olives, pickled jalapenos and hot sauce Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the cumin, 2 teaspoons of the chili powder and 1/2 teaspoon salt and stir to combine. Push the beef aside to make a space in the middle of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid simmer and cook, stirring, until the water has almost completely reduced, about 2 minutes. Keep hot. Preheat the broiler. Spray an 18-by-13-inch sheet pan with cooking spray. Spread the hash browns on the prepared sheet pan, toss with 1 teaspoon salt and the remaining 4 tablespoons vegetable oil and 1 teaspoon chili powder and pat into an even layer. Broil until golden, 8 to 10 minutes. Toss well with a heatproof spatula, pat back into an even layer and return to the broiler until golden brown, 6 to 8 minutes more. Top with the spiced ground beef and Cheddar and broil until the cheese is melted, about 2 minutes. Add your favorite toppings, cut into pieces and serve. Go To Top Ultimate Sheet Pan Nachos 3/4 lb. beef skirt steak, cut into 1/2-inch pieces 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix 1 Tbsp. oil 10 cups tortilla chips (10 oz.) 1 pkg. (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese 1-1/2 cups halved grape tomatoes 1 avocado, chopped 1/2 cup each chopped fresh cilantro and green onions 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 1/2 cup TACO BELL® Thick & Chunky Medium Salsa Heat oven to 350°F. Toss meat with taco seasoning mix until evenly coated. Heat oil in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring frequently. Remove from heat. Cover large rimmed baking sheet with foil. Spread chips onto prepared baking sheet; top with cheese and meat. Bake 6 to 8 min. or until cheese is melted. Top with remaining ingredients. Go To Top 6-Ingredient Nacho Casserole 1 lb. raw extra-lean ground beef (at least 96% lean) One 15-oz. can fat-free refried beans 1/2 cup salsa 1/2 cup shredded reduced-fat Mexican-blend cheese 1/3 cup light sour cream 1/3 cup sliced scallions Optional topping: sliced jalapeños Seasoning: 1 tbsp. taco seasoning Preheat oven to 375°F. Spray an 8" X 8" (or similar) baking pan with nonstick spray. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef and 2 tsp. taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Transfer to the baking pan. In a medium bowl, mix beans with remaining 1 tsp. taco seasoning. Spread mixture over the cooked beef. Top with salsa and cheese. Bake until entire dish is hot and bubbly and cheese has melted, about 20 minutes. Serve topped with sour cream and scallions. MAKES 6 SERVINGS Go To Top Pico de Gallo Recipe (Easy & Authentic) 4 Roma tomatoes deseeded and diced 2/3 cup white onion finely diced 1 bunch cilantro finely chopped 1 serrano pepper or jalapeño finely chopped 1 lime juiced 1/2 tsp salt Once you have prepared all the ingredients, add them to a bowl and thoroughly mix together. If you can wait 15 minutes to let all the flavors meld together, that's best. But if you can't wait to dig in, I completely understand. Serve with tortilla chips and enjoy! Go To Top Chipotle Sauce 1/2 cup mayonnaise 1/4 cup sour cream 2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh parsley 1 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice Kosher salt and freshly ground black pepper Stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.) Go To Top Healthy Tiny Taco Salads 12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market) 6 oz. extra-lean ground beef (4% fat or less) 1 tsp. taco seasoning 1/2 cup refried beans 1 1/2 cups shredded lettuce 1/2 cup shredded reduced-fat Mexican-blend cheese 2 tbsp. sliced black olives, chopped 6 tbsp. chopped tomatoes, chunky salsa, or pico de gallo 1/4 cup light sour cream Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes. Let cool completely, about 10 minutes. Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Add beans, and cook and stir until hot, about 1 minute. Evenly fill wonton cups in this order: lettuce, beef-bean mixture, cheese, chopped olives, salsa, and sour cream. MAKES 12 SERVINGS Go To Top Turkey Enchilada Relleno Bake For the poblanos: 4 large fresh poblano chiles 1 1/4 cups homemade enchilada sauce 1/2 cup Colby-Jack shredded cheese blend cilantro sprigs or chopped scallions, for garnish For the turkey: 12 oz 93% lean ground turkey 1/4 cup onion, finely chopped 2 cloves minced garlic 1/2 medium tomato, chopped 1/4 cup bell pepper, finely chopped 2 tbsp cilantro 2 oz canned tomato sauce kosher salt fresh ground pepper 3/4 tsp ground cumin 1/8 tsp oregano 1 bay leaf To roast the peppers: Lay the poblano peppers on a work surface so they sit flat naturally without rolling. Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds. Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered. Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers. Set the roasted poblanos aside. Preheat the oven to 350°F. Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish. To make the turkey: Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat. Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes. Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper. Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese. Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes. Serve hot topped with cilantro or scallions on top. Go To Top Pressure-Cooker Fabulous Fajitas 1-1/2 pounds beef top sirloin steak, cut into thin strips 1-1/2 teaspoons ground cumin 1/2 teaspoon seasoned salt 1/2 teaspoon chili powder 1/4 to 1/2 teaspoon crushed red pepper flakes 2 tablespoons canola oil 2 tablespoons lemon juice 1 garlic clove, minced 1/2 cup water 1 large sweet red pepper, thinly sliced 1 large onion, thinly sliced 8 flour tortillas (8 inches), warmed Optional toppings: Sliced avocado and jalapeno peppers, shredded cheddar cheese and chopped tomatoes In a bowl, toss steak with cumin, salt, chili powder and red pepper flakes. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches and remove. Add water, lemon juice and garlic to cooker; stir to loosen any browned bits. Press cancel. Return beef to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove steak with a slotted spoon; keep warm. Add red pepper and onion to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Serve vegetables and steak with tortillas and desired toppings. Source https://www.tasteofhome.com/recipes/pressure-cooker-fabulous-fajitas/ Go To Top Chile Verde 12 ounces tomatillos, husked and rinsed (about 6 tomatillos) 3 jalapenos, stems removed (amount according to your taste in spiciness) 2 large poblano peppers, stems removed 1 serrano pepper, stem removed 2 medium onions, chopped (about 2 cups) 1 tablespoon minced garlic 2 cans diced chiles, don't drain 2 tablespoons cooking oil 2 1/2 pounds pork shoulder, cut into bite sized chunks salt and pepper, to taste 1 1/2 cups water (or more depending on how thin or thick you want the sauce) 2 tablespoons lime juice (about the juice from a lime) 1/3 cup chopped cilantro Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through. Remove the baking sheet from the broiler and cover with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers and tomatillos as you can. At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy. Add the broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth. Set aside until ready to use. Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil and then the pork. Season generously with salt and pepper. Sear the meat on all sides until nicely browned. Add the prepared chile verde and mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, lower the heat to simmer and cook for 2 to 3 hours, until the pork is tender. Add the water, lime juice and cilantro. Stir until combined. Taste and season with more salt, if necessary. Notes:* To freeze: Cool the chile verde in the fridge. Once chilled, scoop into freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm. Pressure Cook: Put pork cubes, chopped onion, 1/2 cup chicken stock in pressure cooker, high pressure for 10 min. remove pork. Add tomatillos, poblanos, jalapeños, onions to the pressure cooker. Distribute garlic, cumin, and salt on top. Secure and seal the lid. Cook at high pressure for 10 minutes, remove and transfer to blender or food processor, pulse until all is liquid. Put pork, salsa mixture back in pressure cooker and cook on high for 10 min. Add the water, if necessary, lime juice and cilantro. Stir until combined. Taste and season with more salt, if necessary. Source:https://www.pinterest.com/isabeleats/ Go To Top Cheesy Rotisserie Chicken Enchilada Skillet(WW) 9 Freestyle Points 1 teaspoon vegetable oil ½ onion, chopped 2 garlic cloves, finely chopped 1 teaspoon ground cumin 3/4 teaspoon kosher salt 1 (16-ounce) jar enchilada sauce (I used my own, homemade) 1/4 cup sour cream, plus more for serving 4 corn tortillas, torn into quarters 1 (2½-pound) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups shredded chicken) 1 (15-ounce) can low sodium black beans, rinsed and drained 3 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup) jalapeño peppers and chopped fresh cilantro, for serving Preheat the oven to 500°F. Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes. Transfer the onion mixture to a large bowl; set aside the hot skillet. Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the tortillas, chicken, and beans until thoroughly coated. Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes. Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table. Go To Top Low-Carb Zucchini Enchilada Roll Ups(WW) 5 Freestyle Points 225 calories 1 3/4 cups homemade enchilada sauce 2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices 1/2 teaspoon kosher salt fresh black pepper, to taste 1 tsp olive oil 8 ounces cooked shredded chicken breast (from rotisserie chicken) 1/2 cup minced onion 2 large clove garlic, minced 1/4 cup chopped cilantro, plus more for garnish 1 tsp cumin 1/2 tsp dried oregano 1/4 tsp chipotle chili powder 3/4 cup shredded Mexican cheese blend sour cream Preheat the oven to 400°F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side. Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat. Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish. Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil. Bake 20 minutes, or until the cheese is hot and melted. Drizzle with sour cream, if desired and garnish with cilantro. Yield: 4 servings, Serving Size: 3 roll ups Go To Top Pinto Bean Salsa Salad Dressing: 1 small clove garlic 1 1/2 limes, juiced (about 3 tablespoons) 2 teaspoons kosher salt 1/4 teaspoon chili powder 1/4 cup extra-virgin olive oil Salad: 1 (15-ounce) can pinto beans, drained and rinsed 1 1/3 cups fresh corn kernels (from about 2 ears) 1 orange or yellow bell pepper, seeded and diced 1/2 small red onion, finely chopped (about 1/4 cup) Kosher salt Freshly ground black pepper 1 cup cherry tomatoes, halved 1 small Hass avocado, halved, seeded and diced 1/4 cup chopped fresh cilantro, leaves and stems Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve. Go To Top Tropical Guacamole(WW) 8 oz. mashed avocado (about 1 cup or 2 small avocados' worth) 2/3 cup fat-free plain Greek yogurt 1 tsp. lime juice 1/2 tsp. garlic powder 1/2 tsp. ground cumin 1/2 tsp. salt 1/2 cup finely chopped mango 1/4 cup finely chopped red onion 1/4 cup peeled and finely chopped jicama 2 tbsp. finely chopped fresh cilantro In a medium bowl, combine avocado, yogurt, lime juice, and seasonings. Mix until mostly smooth and uniform. Stir in remaining ingredients. Cover and refrigerate until ready to serve. Makes 8 servings. 1/4 cup = SmartPoints® value 2 Go To Top Stuffed Piñata Cake Cake: 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon fine salt 1 cup whole milk, at room temperature 1 tablespoon pure vanilla extract 3 large eggs plus 1 large egg yolk, at room temperature 1 1/2 cups sugar Frosting: 1 cup sugar 2 teaspoons freshly squeezed lemon juice Pinch fine salt 6 large egg whites 4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature Filling and Decoration: 5 cups sweetened shredded coconut Blue, orange, yellow, purple and pink food coloring 2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates For the cake: Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment. Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy. Add about a third of the flour mixture and beat on medium low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack. For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.) For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors. Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting. Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving. Source: Food Network Kitchen Go To Top Spaghetti Squash Enchilada Bowls 2 small spaghetti squash 2 teaspoons olive oil 1/8th tsp kosher salt black pepper, to taste 1 1/3 cups homemade enchilada sauce (see here) 1 cup part-skim shredded Mexican cheese blend chopped cilantro and scallions for garnish Preheat oven to 400°F. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full. Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately! Source: http://www.skinnytaste.com Go To Top Spicy Muffin Tin Tacos Nonstick cooking spray, for spraying the muffin tins and tortillas Six 6-inch flour tortillas Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon Worcestershire sauce 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon garlic powder 12 ounces ground beef chuck 1 cup black bean and corn salsa 2 cups shredded iceberg lettuce Shredded Cheddar, guacamole and sour cream, for topping Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute. Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper. Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired. Go To Top Taco Wonton Cupcakes 2 teaspoons chili oil (found near the Asian ingredients) 3/4 lb 95% lean ground beef 4 teaspoons taco seasoning 1 cup canned black beans, drained and rinsed 3/4 cup chunky salsa 24 wonton wrappers (found in the produce section) 8 of queso blanco dip or salsa con queso 4 oz 50% reduced fat sharp cheddar cheese, shredded Pre-heat the oven to 375°F. Lightly mist a 12-cup standard muffin tin with cooking spray and set aside. Heat chili oil in a sauté pan or large skillet over medium-high heat. Add the ground beef brown, breaking it up with a spoon. When meat is cooked through, add the taco seasoning and stir together. Add the black beans and continue to cook, stirring occasionally, for 1-2 more minutes until warm. Remove from heat and stir in salsa until well combined. Push a wonton wrapper into the bottom of each of the cups in the prepared muffin tin. Spoon a teaspoon of queso dip into each wonton cup and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup, using about half the total mixture. Sprinkle about half the shredded cheese evenly over the top of each cup. Press another wonton wrapper on top of the shredded cheese and repeat the layering steps with the remaining ingredients. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Yield: 12 cupcakes. Source: Skinnytaste Weight Watchers SmartPoints: 4 per cupcake Go To Top Cheesy Nacho Beef Skillet 1 lb lean (at least 80%) ground beef 1 pouch (8 oz) Old El Paso™ Mexican rice 2 cans (10 oz each) diced tomatoes with green chiles 1 can (15.25 oz) Green Giant™ whole kernel sweet corn 1 package (1 oz) Old El Paso™ taco seasoning mix 1 roasted red bell pepper (from a jar), chopped 1/2 cup water 1 1/2 cups shredded Mexican cheese blend (6 oz) In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain. Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch. To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) Green Giant™ whole kernel sweet corn, 1 package (1 oz) Old El Paso™ taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water; mix well. Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes. Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately. Go To Top Taco Cupcakes 1 pound lean ground beef 1 package McCormick® Taco Seasoning Mix 3/4 cup water 4 boxes (8.5 ounces each) corn muffin mix 1 1/2 cups salsa 1 1/2 cups shredded Cheddar cheese 1 1/2 cups sour cream Chopped fresh cilantro Preheat oven to 400°F. Line 24 muffin cups with paper baking cups. Set aside. Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Prepare corn muffin mix as directed on package. Spoon scant 2 tablespoons batter into each muffin cup. Place heaping 1 tablespoon taco meat, 1 tablespoon salsa and 1 tablespoon cheese in center of each cupcake. Top each cupcake evenly with remaining batter. Bake 15 to 17 minutes or until toothpick inserted into cupcake comes out clean and is golden brown. Cool cupcakes slightly. Frost tops with sour cream. Sprinkle with cilantro. Source: McCormick Seasonings Go To Top Mexican Hot Chocolate "Cup" Cakes 1 cup flour 1 cup granulated sugar, grated 6 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder 2 teaspoons McCormick Gourmet™ Chile Pepper, Ancho 1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon 1/4 teaspoon salt 1/2 cup milk 1/4 cup vegetable oil 1 teaspoon McCormick Gourmet™ Organic Vanilla Extract, Pure Madagascar 1 cup boiling water Cocoa Whipped Cream: 3/4 cup heavy cream 2 tablespoons confectioners' sugar 1 tablespoon unsweetened cocoa powder 1/2 teaspoon McCormick Gourmet™ Organic Vanilla Extract, Pure Madagascar Substitutions For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet. Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups. Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir). Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack. For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired. Serves 8. Source: McCormick Seasonings Cooking tip: Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through. Go To Top Easy Crescent Taco Bake 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 1-lb lean (at least 80%) ground beef 3/4 cup Old El Paso™ Thick 'n Chunky salsa 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package) 1 cup shredded Cheddar cheese (4 oz) Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese. Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired. Source: Pillsbury Go To Top Chicken Fajita Bubble-Up Bake 1 can (7.5 oz) Pillsbury™ Country Style™ refrigerated biscuits 1 package Old El Paso™ fajita seasoning mix 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/2 cup diced onion 1 tablespoon vegetable oil 2 boneless skinless chicken breasts, cut into bite-sized pieces 1/2 cup water 2 cups shredded Colby-Monterey Jack cheese blend Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside. Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm. Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat. Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces. Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Source: Pillsbury Go To Top Mexican Tortilla Casserole 1-lb. ground beef 1/2 cup diced onion 1 pack taco seasoning mix 2 cups shredded cheddar cheese 1 can refried beans (thet spread easier if you warm them in microwave) 1 cup prepared rice (I used Minute Rice) 1 can Mexican blend corn (DRAINED)will only use about 1/2 can 4-5 large flour tortillas 8 oz of thick chunky salsa (your choice mild or hot) Spray a spring form, round cake pan or casserole with cooking spray. Brown ground beef ,and onion and drain. Add taco seasonings and cook according to package direction. Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it, top with 1/3 of the meat and sprinkle on some cheese. 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese. 3rd layer tortilla, 1/3 beans ,1/3meat, cheese. 4 layer tortilla . beans ,meat, corn, rice, salsa and cheese. Bake covered with foil at 350°F for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting. After baking top with sour cream,diced onion and shredded lettuce if desired. Go To Top Laura's Salsa 1 green apple, diced 2 tomatillos, seeded and diced ½ white onion, diced 1 clove garlic, minced ½ Serrano chile, seeded and finely diced ¼ tsp. pure cane sugar ½ lime ½ lemon ½ cup cilantro leaves, chopped Salt Fresh-ground black pepper Toss all ingredients in a bowl. Season with salt and pepper. Source: Laura Iannotti Go To Top Mango-Kiwi Salsa 2 ripe mangoes, peeled and finely chopped 1 kiwifruit, peeled and finely chopped 1 green onion, thinly sliced (2 tablespoons) 1/4 cup finely chopped red sweet pepper 1 teaspoon grated fresh ginger 1 tablespoon lime juice 1 tablespoon snipped fresh cilantro,parsley, or basil 1 tablespoon brown sugar Dash ground red pepper 1 medium jicama For salsa: In a mixing bowl combine mango, kiwifruit, green onion, red sweet pepper,ginger, lime juice, cilantro, brown sugar, and ground red pepper. Toss to coat well. Coverand chill for 1 to 4 hours. For jicama chips: Peel and halve jicama. Cut jicama into 1/4-inch-thick slices with a sharp knife. If desired, cut jicama slices into desired shapes using cookie cutters for the flower shapes. Serve with salsa. Makes about 2 cups salsa Go To Top Tres Leches Cake Nonstick cooking spray, for the cake pan 1 1/2 cups all-purpose flour, plus more for dusting the cake pan 1 tablespoon baking powder 4 large eggs, separated 1 1/2 cups sugar 1/2 cup whole milk 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 2 cups heavy cream, divided 3 tablespoons orange liqueur (recommended: Grand Marnier) 1 tablespoon powdered sugar 1/2 teaspoon ground cinnamon Preheat the oven to 350°F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper. Mix the flour and baking powder in a medium bowl. Set aside. In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions. Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides. Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight. Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon. Recipe courtesy Marcela Valladolid Go To Top Mexican Lasagna 3 tablespoons extra-virgin olive oil 2 pounds ground chicken breast 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15-ounce) can black beans, drained 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes 1 cup frozen corn kernels Salt 8 (8 inch) spinach flour tortillas, available on dairy aisle of market 2 1/2 cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped Preheat the oven to 425°F. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste. Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve. Source: http://www.foodnetwork.com/recipes/rachael-ray Go To Top Carole's Famous Chicken Gunk 4-6 Boneless Skinless Chicken Breasts (cooked & shredded) Chili Powder ( to u'r taste). Cilantro (to u'r taste) Onion Salt & pepper (to u'r taste) Garlic Salt with Parsley (to u'r taste) 1 8 oz shredded chedder cheese 1 16 oz. Sour Cream 2 cans Cream of Chicken Soup 2 cans diced olives (drained) 2 cans of diced green chilies 12 corn tortillas (cut in strips) Preheat oven 350°F. Mix all (except tortillas) in a large pan on stove & heat through. Add seasonings to your taste. (Use your favorite seasonings) Spray a 13x9 in with Pam. Cover bottom of pan with a few tortilla strips & then cover with chicken stuff, then a little cheese. Repeat layers till all are gone, ending with tortillas & cheese on top. Cover & bake for 45 Minutes. lilbinkey@yahoo.com Go To Top Chipotle-Chicken Casserole Nonstick cooking spray 2 cups frozen or fresh whole kernel corn 3 cups frozen diced hash brown potatoes 1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano 2 chipotle peppers in adobo sauce, chopped 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano, crushed 1 tablespoon olive oil 4 skinless, boneless chicken breast halves (1 pound) 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 3/4 cup shredded Colby and Monterey Jack cheese (3 ounces) Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole. Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole. Bake, uncovered, in a 375°F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings. Source: Better Homes and Gardens Go To Top Crepes Ensenada 4 chicken breasts, cooked and shredded 4 oz can diced green chiles, drained 1 lb. Monterey Jack cheese, grated 4 oz can chopped black olives 1 bunch green onions, chopped 1 dozen flour tortillas 2 jars salsa (any kind) 8 oz sour cream 1-1/2 cans cheddar cheese soup 1 lb. cheddar cheese grated Mix first five ingredients and divide evenly on flour tortillas. Roll up and place in a 9x13 inch pan. Mix the sour cream and cheese soup and pour over rolled tortillas. Pour salsa over the sour cream and soup. Top with cheddar cheese. Bake uncovered at 350 degrees for 15 minutes or until bubbly. Serves 8-12. Go To Top Chicken Chile Rellenos 6 fresh poblano peppers (3 to 4 oz. each)* 2 cups shredded or chopped cooked chicken 1 cup shredded Monterey Jack cheese (4 oz.) 1/2 cup frozen corn, thawed 1/2 of an 8-ounce tub cream cheese with chives 2 tablespoons snipped fresh cilantro 1 cup thinly sliced sweet onion 3 cloves garlic, thinly sliced 1 tablespoon olive oil 1 15-ounce can tomato sauce 1-1/2 teaspoons ground cumin 1/2 teaspoon coriander seed, crushed 1/4 teaspoon salt 1/4 teaspoon ground red pepper 2 tablespoons snipped fresh cilantro Preheat oven to 350°F. Lay each poblano pepper on it¿s side and cut a lengthwise slice from one side, leaving the stem intact on the pepper. The pepper will now be boat shaped. Chop each slice of pepper which was just removed. Set aside. Remove seeds and membranes from each poblano pepper. In a large saucepan cook peppers, half at a time, in boiling water for 2 minutes. Drain well; set aside. For filling, combine chicken, 1/2 cup of the cheese, corn, cream cheese and 2 tablespoons cilantro. Spoon filling into poblano peppers and place in a greased 3-quart rectangular baking dish. For sauce, in a large skillet cook onion, the reserved chopped poblano pepper and garlic in hot oil over medium-low heat for 5 minutes or until tender, stirring occasionally. Stir in tomato sauce, cumin, coriander, salt, and ground red pepper. Cook and stir until bubbly. Spoon sauce over stuffed peppers in baking dish. Bake, covered, for 20 to 25 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving. Makes 6 servings. Note: Because chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water. Source: Better Homes and Gardens Go To Top Monterey Chicken Tortilla Casserole 1 cup coarsely crumbled tortilla chips 2 cups cubed cooked chicken or turkey 1 can (about 15 ounces) cream-style corn 3/4 cup Pace® Picante Sauce 1/2 cup sliced pitted ripe olives 2 ounces shredded Cheddar cheese (about 1/2 cup) Chopped green or red pepper Tortilla chips Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips. Source: Campbellskitchen.com Go To Top Turkey Enchiladas 2 - 2 1/2 cups shredded, cooked turkey 1 14 1/2 ounce can no-salt diced tomatoes 1 15 ounce can black beans, rinsed 1 1/2 cups bottled salsa 3/4 cup shredded Colby and Monterey Jack cheeses (3 oz. total) 1/2 cup light sour cream 3 scallions, sliced 1/4 cup chopped fresh cilantro 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 8 7 - 8 inches whole-wheat or regular flour tortillas 1 teaspoon bottled hot pepper sauce Heat oven to 375°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 cup salsa, 1/2 cup cheese, sour cream, scallions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll tortillas around filling. Place, seam sides down to hold tortillas together, in prepared dish; set aside. For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with additional cilantro and scallions. Serves 8. Bake: 1 hr Go To Top Turkey Enchiladas 3 cups chopped turkey 2 cups picante sauce 2 (3 oz) pkgs cream cheese, cubed 1 cup sliced green onion 1 1/2 tsp ground cumin 1/2 tsp oregano 3 cups shredded Monterrey Jack cheese 8 (8") flour tortillas Combine the turkey, half of the picante sauce, cream cheese, onion, cumin and oregano in a skillet. Place over low heat until the cheese melts. Stir in 1 cup of shredded Monterrey Jack cheese. Spoon mixture evenly onto the tortillas. Roll up and place with the seam side down in a greased baking dish. Spoon over the rest of the picante sauce and sprinkle on the rest of the cheese. Bake at 350°F for 15 minutes. Go To Top Baked Pork Fajitas Mexicana 1 medium green pepper, cut into strips 1 medium red pepper, cut into strips 1 medium onion, sliced 2 Tbsp. oil 2 Tbsp. fresh lime juice 1/2 tsp. ground cumin 8 boneless pork chops, 1/2 inch thick 1 packet SHAKE 'N BAKE Hot & Spicy Mix for Chicken or Pork Flour Tortillas Mix peppers, onions, oil, lime juice and cumin in 13x9-inch baking pan. Coat chops as directed on package. Discard any remaining coating mix. Place chops on onion mixture. Bake at 425°F for 20 minutes or until chops are cooked through. Cut chops into slices. Top tortillas with sliced pork and onion mixture; roll up. Serve with guacamole, Salsa and Sour Cream, if desired. Source:Kraft Go To Top Beef Enchiladas 1 ½ cups cooked shredded beef 1 ½ cups shredded cheddar cheese 1 ½ cups shredded Velveeta cheese ½ cup onion 1 can (10 3/4 oz.) cream of mushroom soup 1 can condensed tomato soup 1 can (10 oz.) Old El Paso Hot Enchilada Sauce 12 corn tortillas Combine beef, ½ cup of the two cheeses and onion; set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften, a few seconds on each side. Top tortilla with one heaping tablespoon of meat mixture; roll up. Place seam side down in 13 x 9 inch baking dish. Pour sauce over top with remaining cheese. (I like to pour some of the sauce in the bottom of my dish before adding the enchiladas.) Bake in 350 F preheated oven for 25 to 30 minutes. Makes about 6 servings. Go To Top Reduced-Calorie Taco Salad 4 6- or 8-inch corn tortillas Nonstick spray coating 3/4 pound lean ground beef orturkey 1 medium onion, chopped 1 clove garlic, minced 1 8-ounce can tomato sauce 1 tablespoon vinegar 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 4 cups shredded lettuce 1/2 cup chopped green or sweetred pepper 1/4 cup finely shredded cheddarcheese (1 ounce) 12 cherry tomatoes, halved For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F. oven for 10 minutes.Spray four 10-ounce custard cups with nonstick spray coating. Carefully press 1 tortilla intoeach cup. Bake in a 350 degree F. oven for 15 minutes or until crisp. Cool; remove fromcustard cups. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is no longer pink andonion is tender. Drain fat. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat.Simmer, uncovered, for 10 minutes. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixtureinto tortillas. Sprinkle with green or sweet red pepper and cheese. Serve with cherry tomatohalves. Makes 4 servings. Make ahead tip: Prepare tortilla bowls. Place in large freezer container with paper towelsbetween bowls and crumpled around sides to protect the shells. Seal, label, and freeze upto 1 month. Go To Top Magic Margarita Pie 1 1/4 c. crushed pretzels 10 tbl. marg. melted 1/4 c. sugar 1 can condensed milk 1/3 c. lime juice 2-4 tbl. tequila 2 tbl. triple sec 1 c. whipped cream Combine crumbs, marg. and sugar, press firmly into pie plate. In bowl, combine lime, milk, tequila & triple sec, mix well. Fold in whipped cream. Pour into crust. Freeze. Go To Top Flan - Tyler Florence 1 1/2 cups sugar 2 tablespoons water 1/2 lemon, juiced 2 cups heavy cream 1 cinnamon stick 1 vanilla bean, split and scraped 3 large eggs 2 large egg yolks Pinch salt To make the caramel: Have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside. Preheat the oven to 325°F, bring a kettle of water to a boil for the water bath and keep it hot. Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over. In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold. To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight. When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out. Source: http://www.foodnetwork.com Go To Top Mango-Kiwi Salsa 2 ripe mangoes, peeled and finely chopped 1 kiwifruit, peeled and finely chopped 1 green onion, thinly sliced (2 tablespoons) 1/4 cup finely chopped red sweet pepper 1 teaspoon grated fresh ginger 1 tablespoon lime juice 1 tablespoon snipped fresh cilantro,parsley, or basil 1 tablespoon brown sugar Dash ground red pepper 1 medium jicama For salsa: In a mixing bowl combine mango, kiwifruit, green onion, red sweet pepper,ginger, lime juice, cilantro, brown sugar, and ground red pepper. Toss to coat well. Coverand chill for 1 to 4 hours. For jicama chips: Peel and halve jicama. Cut jicama into 1/4-inch-thick slices with a sharp knife. If desired, cut jicama slices into desired shapes using cookie cutters for the flower shapes. Serve with salsa. Makes about 2 cups salsa Go To Top Margarita Boil 2 1/2 cups water and 1 cup sugar, stirring to dissolve the sugar, then remove from the heat and add 2/3 cup lime juice, 1/3 cup tequila, 5 tablespoons triple sec and 1/4 teaspoon salt. Let cool, then stir in 2 teaspoons grated lime zest and pour into a small glass baking dish; cover and freeze for about 4 hours before scraping with a fork. For the full effect, dip the rims of the serving bowls in equal parts sugar and kosher salt, and a pinch of lime zest. Garnish with lime slices. Source: http://www.foodnetwork.com/ Go To Top Aaron Sanchez's Mexican Brownies 2 sticks unsalted butter, plus more for greasing 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 2/3 cup good-quality unsweetened cocoa powder 1 cup all-purpose flour 1 teaspoon ground Mexican cinnamon (canela) 1/4 teaspoon pequin chili powder or cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon baking powder Preheat the oven to 350°F. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing. Source: http://www.foodnetwork.com/recipes/aaron-sanchez Go To Top Chili Colorado(Slow Cooker) 2 - 3 Chuck roast cut into 1 inch cubes 1/2 C flour 4 T oil 3 - 5 t chili powder 2 t ground cumin 2 t garlic powder 1 t onion powder 6 oz tomato paste 1 C low sodium beef broth 1 1/2 C water Salt and Pepper Coat beef with flour, dusting off excess. Brown beef, seasoning with salt and pepper. Mix spices, tomato paste, both and water. Add to crockpot and cook on low for 6 to 8 hours. Serve with rice and refried beans. Source: Shannon Ward Go To Top Chile Corn Muffins with Chipotle Butter Muffins:* Canola oil cooking spray 1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz) 1 1/4 cups buttermilk 1 (4-ounce) can diced green chiles 1 (11-ounce) can Mexi-corn 2 teaspoons fajita seasoning 1/2 cup shredded Cheddar Butter: 2 sticks unsalted butter, softened 1 tablespoon honey 1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand) 2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash) Muffins: Preheat oven to 400° F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside. In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown. Butter: Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins. NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes Recipe courtesy Sandra Lee, 2008 Go To Top Quick Chicken Tortilla Soup 1 cup of cubed or shredded rotisserie chicken (I like Costco) 1 24 oz jar of Safeway's Southwest Salsa 1 can of Campbell's Cream of Chicken 1/2 cup of frozen corn 1/2 cup of shredded Mexican Blend Cheeses Taco Seasoning to taste, start with 1/2 tablespoon 1 tablespoon of fresh chopped cilantro (optional) 1 can of rinsed black beans (optional) Put first 4 ingredients in pot (and beans), bring to boil, add taco seasoning (to taste), stir well, then lastly add cheese and cilantro. Let it cook for an additional minute and turn off heat. Best when served hot, topped with cheese and tortilla strips. Source: Jennifer Woodward Go To Top Capirotada de Ofilia 7 Cups Water 12 Whole Cloves 3 Sticks Cinnamon 1 ½ Cups fructose or brown Sugar 8 Birotes…French Bread 2 Cups Walnuts 2 Cups Almonds 2 Cups Peanuts 2 Cups Raisins 2 Apples 6 Bananas 1 ½ dozen Corn Tortillas ( or enough to cover pan) 2 LB Cheese (Monterrey Jack) ½ Cup Margarine or 1 Stick Butter softened Preheat oven to 350f Pan 10x13x5 Leave room for it to rise Boil water, cinnamon and cloves until dark color. Add sugar boil about 1 minute and set aside. Slice rolls about ½ inch pcs and lay on cookie sheet toast, butter and set aside. Mix walnuts, almonds, peanuts and raisins and set aside. Slice apple, bananas, and cheese and set aside. Warm tortillas and set aside. Butter pan and lay tortillas in bottom of pan. Layer sliced rolls add half mix nuts and spread over bread. Add half apples and bananas. Cover with slice cheese. Add half of the cinnamon water mix over the layer of cheese. Repeat layering, bread, nut mix, fruit cheese, cinnamon mix and cover with tortillas. Cover pan with lid or foil. Bake 2 hrs at 350°F. Source: Cecelia Go To Top Mexican Stuffed Chicken Breasts 6 skinless boneless chicken breast halves 2/3 cup cornmeal 1 package dry taco seasoning mix 1 egg, beaten 8 ounces block Cheddar cheese cut into 6 equal strips 1/4 cup chopped cilantro 1 can (about 4.5 ounces) chopped mild green chiles 1/4 teaspoon dried red pepper flakes, or to taste 4 ounces additional shredded Cheddar or Monterey Jack cheese 8 ounces jarred or homemade salsa Preheat oven to 375°F. Line a shallow baking pan with nonstick foil. Rinse chicken breasts and pat dry. Pound chicken to about 1/4-inch thickness, until flat. In a bowl, combine cornmeal and taco seasoning mix. Place egg in a separate bowl. For each roll place Cheddar cheese strips, green chiles, cilantro, and crushed red pepper flakes near edge of one pounded breast. Fold in sides and roll, starting from the cheese/pepper side. (Secure with toothpick, if necessary, but remember to remove the toothpick before serving.) Dip rolls in egg, then roll in cornmeal mixture. Place chicken rolls, seam-side down in prepared pan. Bake uncovered for 25 to 30 minutes. Sprinkle with shredded cheese the last 5 minutes of baking. Serve topped with heated salsa. Yield: 6 servings Source: Peggy Trowbridge Filippone Go To Top Vanilla Caramel Flan For Caramel: 1 1/2 cups sugar 1 cup water For Flan: 2 cups milk 2 cups half and half 3/4 cup sugar 8 whole eggs, plus 4 egg yolks 1 tablespoon vanilla extract Boiling water, as needed Try an organic substitute! FOR CARAMEL: In a saucepan over medium heat, combine the sugar and water. Cook, swirling the pan occasionally, until the mixture begins to turn golden, 12-15 minutes. Reduce the heat to low and continue cooking and swirling occasionally until the mixture is dark brown and smells of caramel, about 5 minutes. Remove the caramel from the heat and pour into a 9-inch round cake pan or eight 3/4-cup custard cups. Using a kitchen towel or hot pad, tilt the pan or cups, swirling the caramel to coat the bottom and sides evenly. Let stand for a few minutes; the caramel will cool down and form a layer about 1/4 inch thick on the bottom and sides. Then pour the excess caramel back into the saucepan it was cooked in. FOR FLAN: Pour the milk into the saucepan holding the excess caramel and place over low heat. Cook, stirring frequently, until the caramel has dissolved in the milk, 3-5 minutes. Strain the warm milk mixture through a fine-mesh sieve set over a bowl. Add the half-and-half and stir to mix well. Add the sugar, whole eggs and egg yolks, and vanilla. Whisk until blended, then strain through the fine-mesh sieve into the prepared pan or cups. Set the pan or cups in a roasting pan and place the roasting pan in the oven. Pour boiling water into the roasting pan to reach halfway up the sides of the cake pan or custard cups. Bake until the center of the custard(s) feel just firm when pressed gently with the fingertips, 45-55 minutes for the large pan or 30-40 minutes for the individual cups. Remove from the oven and let cool for about 1 1/2 hours. Then cover with plastic wrap and refrigerate overnight or for up to 4 days. TO SERVE: Run a knife along the inside edge of the pan or cups to loosen. Invert a serving dish over the pan or a saucer over each cup. Quickly invert and carefully lift off the pan or cup. Carefully pour excess caramel into a small sauce pitcher. Serve chilled. Offer the extra caramel alongside. Source:Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Vanilla-Caramel-Flan-recipe-183.aspx#ixzz2QMkmsm00 Go To Top Tex-Mex Chicken & Rice Bake 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 cup Pace® Picante Sauce 1/2 cup water 1 cup whole kernel corn 3/4 cup uncooked regular long-grain white rice 4 skinless, boneless chicken breast halves (about 1 pound) Paprika 1/2 cup shredded Cheddar cheese Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted. Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above. Makes: 4 servings. from Campbell's Kitchen Go To Top Mexican Chocolate Brownies Brownies: 1 package (21 ounces) fudge brownie mix 1 cup (6 ounces) semi-sweet chocolate chips 1 tablespoon McCormick® Pure Vanilla Extract 1 teaspoon McCormick® Cinnamon, Ground Frosting: 1 container (16 ounces) ready-to-spread chocolate frosting 1/4 teaspoon McCormick® Cinnamon, Ground For the Brownies, prepare brownie mix as directed on package. Stir in chocolate chips, vanilla and cinnamon. Bake and cool as directed on package. Meanwhile, for the Frosting, mix chocolate frosting and cinnamon. Spread over cooled brownie. Cut into squares. Makes 24 servings. Source: McCormick.com Go To Top Turkey Tortilla Casserole 8 corn tortillas 1 1/4 cups chicken broth, divided 2 tablespoons olive oil 1 cup frozen chopped onions 1 cup frozen chopped green pepper 1 1/2 tablespoons minced garlic 1 (8-ounce) package fresh sliced mushrooms 1 pound ground turkey breast 2 cups plain yogurt 1 (15-ounce) can diced tomatoes 3 tablespoons fine flour (recommended: Wondra Flour) 2 tablespoons chili seasoning 1 (15-ounce) can artichoke hearts in water, drained and chopped 1 1/2 cups organic shredded jack cheese 1/2 cup crushed baked tortilla chips Preheat oven to 350°F. Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside. Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes. Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes. Recipe courtesy Sandra Lee, 2008 Go To Top Mexican Chicken Minestrone 12 oz skinless, boneless chicken breast halves, cut into bite-size pieces 1 tsp chili powder 2 cloves garlic, minced 1 tbsp vegetable oil 2 (14 oz) cans low-sodium chicken broth 1 (15 oz) can black beans, rinsed 1 cup frozen corn 1 cup dried pipette or elbow macaroni 1 (14 oz) can Mexican-style stewed tomatoes, cut up Cilantro sprigs In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min. Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6. Go To Top Black Bean Salsa 2 (15-ounce) cans black beans, rinsed and drained 1 (17-ounce) package frozen whole kernel corn, thawed 2 large tomatoes, seeded and diced 1 large avocado, peeled and diced 1 small onion, diced 1/8 to 1/4 cup chopped fresh cilantro leaves 2 tablespoons lime juice 1 tablespoon red wine vinegar Salt and pepper Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal. Paula Deen Go To Top Chili Relleno Bake ½# gr. beef ½# chorizo 1 c. onion, chop 2 cloves garlic 2 can whole chilies 2 c. shred. ched., div. 4 eggs 1/4 c. flour 1-1/2 c. milk ½ tsp. salt Tabasco sauce to taste In large skillet, crumble together the beef and chorizo. Cook over med. heat, stirring until meat is browned. Add onion & garlic; cook until onion is limp. Drain off fat. Line a 9X9" baking dish with half of the chilies; top with 1-1/2 cups of the cheese. Add the meat mixture and top with remaining chilies; set aside. Beat together eggs and flour until smooth; add milk, salt, Tabasco. Blend well. Pour the egg mixture over casserole. Bake, uncovered, at 350 F for about 40 min. or until knife inserted off center comes out clean. Sprinkle remaining ½ c. cheese on top. Let stand 5 min. before serving. Source: Kathy's Kitchen Go To Top Grilled Chile Rellenos 6 large poblano chiles 2 tbl. extra virgin olive oil 1 med. onion, finely chopped 2 cloves garlic, finely chopped 2 jalapenos, chopped 1/2 red bell pepper, chopped 1/2 c. chopped fresh cilantro 1 tsp. ground cumin 1 can baked beans 1-3 tsp. hot sauce 12z pepper jack or Monterey jack cheese Salt and freshly ground black pepper, to taste Cut poblano chiles in half lengthwise to create a boat for filling: scrape out seeds. Heat olive oil in nonstick skillet. Add onion, garlic, jalapenos, bell pepper, cilantro and cumin and cook over med. heat until golden brown, 4 min. Remove from heat and stir in baked beans, hot sauce and 8z cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese. Preheat grill to medium. Arrange chiles on grill away from heat. Cook until chiles are tender and cheese is browned and bubbling, 30-40 min. Remove from grill and serve at once. Serves 6. From: My Daughter, Mary - ref:07/02/05 Go To Top Puerco Pibil Banana leaves 5 lb. pork butt (cut into 2" chunks) Juice of 5 lemons A splash of good Tequila Mix: (Wet mixture) 1/2 c. white vinegar 1/2 c. orange juice 2 habanero peppers (finely chopped) (To mellow out the hot, leave the seeds and membranes out) 8 garlic cloves(chopped) 2 Tbsp. salt For Achiote Paste: (Dry mixture) 5 Tbsp. annato seeds 2 tsp. cumin seeds ½ tsp. cloves ½ Tbsp. black pepper 8 allspice seeds Grind these spices in a coffee grinder. Use this grinder for spices only, no coffee. Combine wet mixture and dry mixture in a blender and blend well. Pour the mixture into a large ziplock bag, including the lemon juice and Tequila. Add the meat and marinate for several hours in fridge. Line a 13" baking pan with the banana leaves, allow leaves to hang over the sides, pour in contents of ziplock bag, use excess overhanging leaves to finish wrapping pork mixture and tightly cover with foil, so no steam escapes. Cook at 325°F for 4 hours. Serve over rice, Yum!! From: My Daughter, Mary - ref:05/01/04 Go To Top Southwest Chicken Stir-Fry 1 1- to 1.5-ounce envelope fajita seasoning mix 1/2 cup water 2 tablespoons cooking oil 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces Nonstick spray coating 1 medium yellow or green sweet pepper, cut into squares 1 small zucchini, bias-sliced 1/2 small onion, cut into thin wedges 2/3 cup salsa 1 teaspoon chili powder 1/2 cup frozen whole kernel corn 1/2 cup cooked or canned black beans, rinsed and drained 8 8-inch flour tortillas (optional) 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional) For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Rinse chicken; add to marinade. Stir to coat. Let stand at room temperature for 15 minutes. Spray a wok or large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok. Drain chicken; discard marinade. Add chicken to wok. (If necessary, add 1 tablespoon cooking oil during cooking.) Stir-fry for 4 to 5 minutes or until no pink remains. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings. From:Better Homes and Gardens - ref:08/16/03 Go To Top Mallorca Paella 2 garlic cloves, minced 8 tbl. fresh parsley, chopped (flat Italian type) 1/2 tsp. powdered saffron or 1 g. saffron strands Coarse salt 1 cup olive oil 1 1/4# pork ribs, cut into small pieces 2 1/2# chicken, cut into small pieces 1/2# squid, cut into small pieces 1/2# rabbit, cut into small pieces 1# small or med. shrimp, shelled 1 med. onion, chopped 2 tomatoes, peeled and chopped 1 red pepper, chopped 1# cooked mussels, reserve few shells for decoration 3 cups short-grain rice 1 lemon 7 cups hot fish broth Parsley sprigs and lemon wedges for garnish In small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside. Heat olive oil in paella pan with a 15" base. Add pork and rabbit. Fry, stirring a few minutes. Remove to warm platter. Add chicken, sprinkled with salt, and fry over high heat until golden on all sides. Remove to warm platter. Add squid. Sprinkle with dash of salt. Remove to warm platter. Add shrimp and saute about 3 min. or until barely pink. Remove to warm platter. Add onion, tomato and peppers. Saute until soft. Return cooked pork, rabbit, chicken, and shrimp to the pan. Add parsley-garlic mixture. Add cooked mussels. Stir in rice, and juice of 1 lemon. Fry 2 or 3 minutes. Pour over the hot fish broth, while stirring. Bring to fast boil. Simmer for 20 min., without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover with dry towel for 10 minutes. This allows rice to absorb any excess broth. Garnish with lemon wedges and parsley sprigs before serving. Tips: The final parsley sprinkling-put parsley into olive oil and refrigerate for 1 hour before sprinkling over cooked paella. As a personal favorite: I would add chorizo or some type of spicy sausage and some cayenne pepper. I asked the chef about chorizo and he said it is not a traditional additive. From:Son Amar Restaurant, Mallorca, Spain - ref:05/28/05 Go To Top Casserole-Style Chiles Rellenos 2 large poblano or green sweet peppers (8 ounces) 1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces) 3 beaten eggs 1/4 cup milk 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground red pepper 1/8 teaspoon salt 3/4 cup shredded cheddar cheese (3 ounces) 1 cup picante sauce 1/4 cup dairy sour cream Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well. Place half the peppers in a well-greased 1-1/2-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth. Pour egg mixture over peppers. Bake, uncovered, in a 450° F oven for 15 minutes or until set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts. Serve with picante sauce and sour cream. Makes 4 main-dish servings. Nutritional facts per serving calories: 352 , total fat: 24g , saturated fat: 13g , cholesterol: 215mg , sodium: 891mg , carbohydrate: 17g , protein: 20g - From:Better Homes and Gardens - ref:05/03/03 Go To Top Shredded Beef 2-3# boneless beef chuck* 1 jar of chunky salsa (hot or medium according to taste) Spray crock pot with Pam. Place meat in crock pot and top with salsa. Place cover on pot and cook for 8 hours. Take meat out and shred onto serving platter. Make tacos, enchilladas or burritos. Note: boneless pork or chicken may be substituted. From: Kathy's Kitchen - ref:03/29/03 Go To Top Mexican Fruitcake 2 cups flour 2 cups sugar 2 eggs 2 teaspoons baking soda 1 cup chopped nuts (pecans or walnuts) 20z can of unsweetened crushed pineapple with juice Frosting: 2 cups confectioners' sugar 1 stick margarine 8 ounce package cream cheese 1 teaspoon vanilla Mix ingredients and bake in greased 13 x 9 inch pan 30 to 40 minutes at 350°F. Frost cake when cool. From: Susan - ref:05/25/02 Go To Top Ortega Chicken Fajitas 2 tbl. veg. oil 1 1/2 cup sliced onion 1 cup green pepper, strips 1 cup red pepper strips 1 pound boneless chicken breast, strips* 2 1/2 cup chunky salsa 2 tbl. diced jalapenos ½ cup frozen guacamole, thawed 1 cup shredded Monterey jack cheese 8 soft flour tortillas, warmed Taco sauce (optional) Heat oil in med. skillet over med. heat. Add peppers and onion; cook, stirring constantly, for 3-4 min. Remove from skillet. Add chicken to skillet; cook, stirring constantly, for 4-5 min. Add onion-pepper mixture, 1 cup salsa and jalapenos; heat through. Spread 1 tbl. guacamole on each tortilla. Top with ½ cup chicken mixture and 2 tbl. cheese; fold into burritos. Marinade chicken at least 2 hours prior to cooking. Kathy's Kitchen - ref:05/18/02 Go To Top Super Fajita Marinade 3 limes, juiced 2 green onions, chopped 3 cloves garlic, minced 3 tablespoons chopped fresh cilantro 2 tablespoons vegetable oil 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground coriander 1/4 teaspoon ground anise seed - optional In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander and anise, if desired. Whisk all the ingredients together. Coat mixture over your favorite meat, cover, and refrigerate for 12 to 24 hours. Kathy's Kitchen - ref:05/18/02 Go To Top Apple Enchiladas 1 (21 oz) can apple fruit filling 6 (8 - inch) flour tortillas 1 tsp ground cinnamon 1/3 cup butter or margarine 1/2 cup sugar 1/2 cup firmly packed light brown sugar 1/2 cup water Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas, let stand 30 minutes. Bake at 350°F for 20 minutes. Thanks, Chef Nana - ref:05/11/02 Go To Top Tex-Mex Chicken and Tortilla Stack 1 - 9 ounce package (2 cups) frozen chopped cooked chicken 1 cup finely chopped, peeled jicama 1/2 cup taco sauce 8 - 10 inch flour tortillas 1 - 6 ounce container frozen avocado dip, thawed 2 cups chopped lettuce 1 - 16 ounce can refried beans with green chili peppers or Mexican- style beans, drained and mashed 1 - 8 ounce carton light or regular dairy sour cream 1/3 cup chopped red sweet pepper 1/3 cup sliced green onions 1 cup shredded reduced-fat or regular cheddar cheese, Cojack cheese, or Monterey Jack cheese with jalepeno peppers 1/4 cup sliced pitted ripe olives Taco sauce (optional) Thaw chicken. In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. Place one of the flour tortillas on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onions, and cheese. Repeat layers, ending with remaining sour cream, red pepper, green onions, and cheese. Sprinkle with olives. Serve immediately or cover and chill for up to 3 hours. To serve, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Make-Ahead Tip: Assemble tortilla stack. Cover and chill up to 3 hours. Better Homes and Gardens - ref:05/04/02 Go To Top Pico de Gallo Chicken Quesadillas 1 tomato, diced 1/2 onions 1 lime, juiced 1 tablespoon chopped fresh cilantro 1/2 jalapeno pepper, seeded and minced salt and pepper to taste 1/2 tablespoon olive oil 1 skinless, boneless chicken breast -- thinly sliced 4 (12 inch) flour tortillas 1/2 onions 1 green bell pepper, thinly sliced 2 tablespoons pico de gallo salsa 2 cloves garlic, minced 2 ounces shredded Monterey Jack cheese salt and pepper to taste 1 (8 ounce) container sour cream In a small bowl combine the tomato, onion, lime juice, cilantro, jalapeno, salt and pepper. Set the pico de gallo aside. In a large skillet, heat 1/4 tablespoon of the olive oil. Add the chicken breast meat and saute until cooked through and juices run clear. Remove chicken from skillet and set aside. Put the remaining 1/4 tablespoon of olive oil in the hot skillet and saute the onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat. Set this mixture aside; keep warm. In a heavy skillet, heat one flour tortilla. Spread 1/2 of the shredded cheese on the tortilla and top with the chicken mixture. Add the remaining cheese and top with the remaining tortilla. Flip and grill on the opposite side. Make sure both sides are equally grilled. Remove quesadilla from skillet and cut into quarters. Serve with sour cream and remaining pico de gallo. http://www.allrecipes.com - ref:05/05/01 Go To Top Sweet Spanish Corn Cake ½ cup butter or margarine-softened 1/3 cup Masa Harina 1/4 cup water 1 10 oz pkg. frozen corn-thawed 1/3 cup sugar 3 Tbs. yellow cornmeal 2 Tbs. whipping cream 1/4 Tsp baking powder 1/4 tsp. salt Sliced chili peppers chopped parsley With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water. Place corn in the bowl of a food processor, or use a blender and pulse until chopped coarse. Stir in masa mixture. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350°F for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley, if desired. Makes 8 servings. Thanks to Susan - ref:05/12/01 Go To Top Reduced-Calorie Taco Salad 4 6- or 8-inch corn tortillas Nonstick spray coating 3/4 pound lean ground beef or turkey 1 medium onion, chopped 1 clove garlic, minced 1 8-ounce can tomato sauce 1 tablespoon vinegar 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 4 cups shredded lettuce 1/2 cup chopped green or sweetred pepper 1/4 cup finely shredded cheddarcheese 12 cherry tomatoes, halved For tortilla bowls, wrap tortillas in foil. Warm in a 350° F. oven for 10 minutes. Spray four 10-ounce custard cups with nonstick spray coating. Carefully press 1 tortilla into each cup. Bake in a 350°F oven for 15 minutes or until crisp. Cool; remove from custard cups. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is no longer pink andonion is tender. Drain fat. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or sweet red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings. Make ahead tip: Prepare tortilla bowls. Place in large freezer container with paper towelsbetween bowls and crumpled around sides to protect the shells. Seal, label, and freeze upto 1 month. Nutrition facts per serving: 278 calories, 11 g total fat, 67 mg cholesterol, 440 mg sodium,24 g carbohydrate, 4 g fiber, 23 g protein. From: Better Homes and Gardens - ref: 05/19/01 Go To Top Cream Cheese Flan 1 cup granulated sugar ½ cup water 1 ½ cup evaporated milk 1 1/4 cup condensed milk 1-8 ounce cream cheese ½ cup butter, softened 5 eggs 1 tsp. vanilla Syrup:* Combine sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3-4 minutes or until dissolved. Increase heat to high and boil without stirring, for about 15 minutes or until caramel colored. Quickly pour over bottom and sides of custard cups. (If syrup hardens, soften over low heat) Custard: Combine evaporated milk, condensed milk, cream cheese, butter, eggs and vanilla in blender. Blend well. Pour mixture into prepared custard cups. Arrange in large pans; pour hot water into pans to 1" depth. Bake at 350°F for 35-45 min. or until knife inserted near center comes out clean. Cool in pans on wire rack for 20 mins. Chill several hours or overnight. Run knife along sides, gently shake and invert onto serving plate. Kathy's Kitchen - ref:05/26/01 Go To Top Mexican Chicken/Turkey Manicotti 8 uncooked manicotti shells 1 package (8-oz.) cream cheese, softened 2 cups shredded Jack Cheese with jalapeno 1 medium green onion, sliced (2 tablespoons) 2 tablespoons chopped fresh cilantro or parsley 1 clove garlic, finely chopped 1 pound cooked shredded chicken or turkey 1 - 2 small or 1 large jars thick-and-chunky salsa Heat oven to 350°F. Cook and drain manicotti shells as directed on package. Lay out on a sheet of waxed paper to cool. Mix cream cheese, 1 cup of Monterey Jack cheese, the onion, cilantro and garlic in medium bowl. Stir in chicken. Fill manicotti shells with chicken mixture. Coat bottom of 13 x 9 inch pan with some of the salsa. rrange filled shells in pan. Pour remaining salsa over shells. Sprinkle with remaining 1 cup of Monterey Jack Cheese. Cover and bake 40 - 45 minutes or until filling is hot in center. Makes about 10 shells. Serves 6 people. From Betty Crocker - April 1998 Page 22 - Sherri Jackson - ref:11/28/99 Go To Top Mexican Beef And Chips Casserole 1# ground beef or chicken 2 tbl. dry minced onion 1/4 tsp. garlic powder 1 can Golden Mushroom Soup 1 pkg. reg. corn chips 1 10z can enchilada sauce Ortega chilies 2 c. shredded cheese Black olives Crumble beef, onion flakes and garlic in a 2 qt. casserole dish. Cover and cook on HIGH for 5 min. Drain meat, and put into another bowl. Stir in soup. Now put a layer of chips in first dish. Then a layer of meat mixture, then enchilada sauce topped with cheese. Repeat until ingredients are used, and sprinkle one last layer of chips on top. Cook 15 min. more on High setting. Add ripe olives and ortega chilies, top with sour cream and chopped green onions. ( Can be made in crock pot) Kathy's Kookbook - ref:05/03/98 Go To Top Mary's Chicken Enchiladas 4 c. cooked cubed chicken 1 can enchilada sauce, hot 1 pkg. corn tortillas, torn in pieces 2 c. cheddar/monterey jack cheese 1 onion, chopped 1 can black olives Spray an 8"x8" pan with cooking spray. Layer tortillas, cut up chicken, onion, sauce and cheese. Layer this way until all your ingredients are used up (3 layers). Sprinkle top layer with cut up black olives. Bake in 350° oven for 20-25 min. or until hot and bubbly. Thanks to my daughter Mary - ref:01/01/98 Go To Top April Fool's Tacos Shell: phyllo dough, thawed Your favorite ice cream Lettuce: buttercream frosting tinted green Meat: chocolate, chopped into chunks Cheese: coconut tinted orange (place coconut and food coloring in a plastic bag and shake until coated.) Sour cream: whipped cream Tomatoes: maraschino cherries, quartered To prepare the shells, cut phyllo dough into 4-5 inch squares. Place 2-3 overlapping pieces into muffin tins. Bake according to manufactures directions. (You may even want to sprinkle them with cinnamon-sugar prior to baking. When cool, assemble. Place a scoop of ice cream in a "shell". Place frosting in a pastry bag with a flat wide tip. Squeeze out some lettuce. Add "meat", "cheese", "sour cream" and "tomatoes". from:http://www.web-holidays.com/fools/foolrec.htm - ref:4/1/00 Go To Top Chicken Chalupas 4 lg. chicken breasts, cooled & diced 1 can chicken soup ½ c. chopped green onions w/tops 1 sm. onion, chopped 1 pint sour cream 3/4 c. Monterey jack, grated 1 sm. can chopped black olives 1 sm. can green chilies 3/4# cheddar cheese, grated 10-12 med. flour tortillas Combine all ingredients, except tortillas and ½ of each cheese; set aside 1 ½ cup of this mixture. Add chicken to remainder. Place 3 tablespoons chicken mixture on each tortilla, fold and place seam side down in 9x9" casserole. Top with remaining mixture and rest of cheeses. Refrigerate overnight. Bake 45 min. at 350°F. Serves 8. Thanks to my friend Jan from Maui, HI - ref:3/21/99 Go To Top Swiss Enchiladas 12 corn tortillas 1 med. onion chopped 1 clove garlic (minced) ½ lb. ground chicken 1 (16 oz.) can tomato puree 2 cans chopped green chilies 2 ½ cups defatted chicken stock 2 cups dry instant milk powder ½ lb. grated swiss cheese Fresh cilantro Dash of tabasco Place tortillas in foil in a 350° oven for 15 min. to soften. While tortillas are in the oven, cook onions and garlic until soft. Add a little stock, if necessary, to prevent burning. Add chicken and cook over med. heat until chicken is cooked. Add puree and chilies. Simmer for about 10 min. Combine stock and dry milk in a sauce pan, mixing thoroughly and bring to a simmer. Dip each tortilla in the milk sauce and place a ¼ cup of the filling down the center of the tortilla. Roll around the filling and place seam side down in a baking dish that has been coated with non-stick spray. Thanks To My Cousin Greg W. Hurley, NY - ref:1/24/99 Go To Top Pollo Relleno 6 medium boneless chicken breast 2 ounce Monterey jack, cut in strips 1/3 cup cornmeal 2 tablespoon snipped cilantro 1/2 package taco seasoning mix 1/4 teaspoon black pepper 1 beaten egg 1/4 teaspoon red pepper 4 ounce can whole green chilies, cut lengthwise 8 ounce bottle green or red taco sauce 2 ounce Monterey jack Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound chicken with a meat mallet to 1/8" thickness. Remove plastic. In a bowl combine cornmeal and seasoning mix. Place egg in another bowl. For each roll, place 1 chili pepper on a chicken piece. Place 1 cheese strip atop chili pepper near one edge. Sprinkle with some of the cilantro and peppers. Fold in sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls. Dip rolls into egg, then into cornmeal mixture. Place rolls, seam down, in a shallow baking pan. Bake, uncovered, in a 375°F oven for 25-30 min. Heat taco sauce. Sprinkle chicken with cheese; serve with sauce. Garnish with chopped tomato and cilantro. from Kathy's Kookbook - ref:5/2/99 Go To Top Chile Relleno 8 green chiles (canned) 8 oz. Monterey Jack cheese, cut in strips 4 eggs, separated 1/4 tsp. cream of tartar 1/4 tsp. salt 2 tbl. flour Oil for frying Insert a long narrow pie shaped strip of cheese in each chile. Dust completely with flour and chill thoroughly. Beat egg whites until very stiff with 1/4 tsp. cream of tartar. Beat egg yolks well with salt. dd to whites, sprinkle flour over all and then fold lightly together. Dip each chile in the batter, then slide it into about ½" of hot oil in a large frying pan. Be sure each chile is well covered with batter. Cover any bare spots with more batter. Turn chiles right away and continue frying until both sides are a golden brown. Don't crowd them in the pan. When done, drain on paper towels. Serve hot with sauce. Sauce: 1 c. onion, diced 1 garlic clove, mashed in ½ tsp. salt 1 c. green bell pepper, diced 2 c. tomatoes, canned, mashed 4 c. broth or water 1/4 tsp. white pepper 1 tsp. oregano Cook onion, garlic and pepper in 2 tbl. of oil until soft. Add remaining ingredients and cook for another 5 min. Mix about 3 tbl. flour with a little water until smooth; add to boiling sauce and cook for 3-4 min. until thickened. The chiles rellenos may be made ahead and refrigerated. To reheat, place in 350° oven for about 10 min. Kathy's Kookbook - ref:4/29/00 Go To Top
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Chili Mac Casserole

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