Green Chile Smothered Chicken

Yield:4 Servings
Ingredients:
8 skinless, boneless chicken thighs
olive oil cooking spray
2 Tbsp. lime juice
3 Tbsp. taco seasoning
8 canned whole green chilies, drained
1/2 c blended Mexican cheese, shredded

1. Preheat oven to 400F.
2.Oil a baking dish and arrange the chicken on a baking dish. Drizzle lime juice evenly over chicken thighs and sprinkle taco seasoning evenly over them.
3.Slice chilies lengthwise in half and place on top of chicken thighs.Bake chicken for 30 minutes.Sprinkle cheese over thighs and continue baking for an additional 5 minutes.or until cheese melts.

Chicken with Chunky Tomato-Chili Sauce

Yield:4 Servings
Ingredients:4 (6oz.) skinless,boneless chicken breasts
olive oil cooking spray
3/4 tsp. ground cumin,divided
1/4 tsp. salt
1 (10oz.) can mild diced tomatoes and green chilies, undrained
3/4 c preshredded Mexican-blend cheese
2 Tbsp. fresh cilantro, chopped

1. Preheat broiler.
2. In a large skillet over medium-high heat, coat pan with olive oil cooking spray.Sprinkle both sides of the chicken with 1/2 tsp. cumin and salt.
3. Cook chicken for 6 minutes on each side or until done.Remove from pan, keep warm.
4. Add 1/4 tsp. of the cumin and tomatoes and chilies to the pan, cook for 1 minute, stirring continuously.Return the chicken to the pan and mix withe sauce.
5. Place chicken in an ovenproof skillet.Garnish with the shredded Mexican cheese and top with the cilantro.Broil for about 3-4 minutes until cheese melts.Serve immediately.

Shrimp with Orange-Chipotle Sauce

Yield:4 Servings
Ingredients:
2/3 c half-and-half
1 large chipotle chili, seeded, julienned
1 tsp. grated orange rind
cooking spray
1 1/2 lbs. large shrimp, peeled and deveined
1/4 tsp. ground cumin
1/4 tsp. salt
2 Tbsp. fresh cilantro, chopped

1. Place first 3 ingredients in a food processor or blender and blend until smooth.
2.Heat a large nonstick skillet over medium-high heat.Coat pat with cooking spray and add the shrimp.
3.Sprinkle shrimp with cumin and salt.Saute 4-5 minutes until shrimp are done.Remove from heat and place in a warmed serving platter.
4. Add the chipotle cream to the pan and cook for 1 minute, stirring constantly.Remove from heat and pour sauce over shrimp.Garnish with the fresh cilantro.

Chili-Lime Shrimp

Yield:4 Servings
Ingredients:
olive oil cooking spray
3/4 c green onions, chopped
1 1/2 lbs. large shrimp, peeled & deveined
1 tsp. chili powder
2 Tbsp. fresh lime juice (about 1 lime)
2 Tbsp. butter
1/2 tsp. salt

1. Heat a large nonstick skillet over medium-high heat.Coat pan with cooking spray.Add 1/2 c of the green onions and cook for about 1 minute,stirring occasionally.
2.Add the shrimp and chili powder and cook for about 4 minutes, stirring occasionally.Add the lime juice, butter, and salt and continue cooking for an additional 1 minute.
3.Remove pan from heat and add the remaining green onions.Serve with Spanish rice.

Catfish with Chipotle -Cilantro Rice

Yield:4 Servings
Ingredients:
4 catfish fillets
oil cooking spray
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c bottled chipotle sauce

For the Chipotle-Cilantro Rice:
1 package (10oz.) prepared rice(Uncle Ben's)
1/3 c bottled chipotle salsa
1/4 c fresh cilantro, chopped

1. Heat a large skillet over medium heat.Coat pan and fillets with oil.Sprinkle fillets with salt and pepper.
2.Add fillets to the skillet and cook for 1 minute each side.Add the chipotle sauce to the pan and continue cooking till fish begins to flake.Remove from pan and place on a serving platter and keep warm.
3.To make the chipotle-cilantro rice, Prepare the rice according to package directions.Transfer rice to serving dish and add chipotle sauce and cilantro and mix well.Serve immediately.

Portabello and Black Bean Quesadillas

Yield:4-5 Servings
Ingredients:
8 flour tortillas
cooking spray
2 medium portabello mushroom caps, cleaned, chopped
1 c canned black beans, rinsed and drained
1(2oz.) jar diced pimiento, drained
1 c four cheese Mexican blend cheese, shredded
1/4 c green onions, thinly sliced
sour cream, to serve
salsa, to serve

1. Heat tortillas in a microwave for 2-3 minutes.Remove tortillas from microwave and keep warm.
2. Heat a large skillet over medium-high heat.Coat pan with cooking spray. Add mushrooms and
saute until tender. Add beans and pimiento and cook for 2-3 minutes, stirring constantly.
3.Spoon about 1/3 c of the bean mixture onto 4 tortillas.Sprinkle each with shredded cheese and green onions.Top each tortilla with the remaining tortillas.
4.In another large skillet, Coat with cooking spray.Take turns placing each quesadilla in the skillet and cook 2-3 minutes on each side.Place quesadillas on a warmed serving dish, cut each quesadilla till you have 4 wedges each.Serve immediately with salsa or sour cream.

Stuffed Poblano Chilies

Yield:4 Servings
Ingredients:
4 large poblano chiles,halved and seeded
1 (16oz.) can refried beans
1 microwaveable pouch rice (like Uncle Ben's), cooked
1/2 c salsa
1 c Mexican cheese
fresh cilantro, chopped

1. Place the poblano chile halves, cut side up in a microwaveable dish and microwave for 3 minutes.
2. In a medium bowl, combine the refried beans, rice, and salsa and stir well. Spoon bean mixture into chile halves.Top with Mexican cheese and microwave for about 2 minutes or until
cheese melts.
3.Remove from microwave and place chiles on serving dish and garnish with fresh cilantro.