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.

Chipotle Shredded Beef Tostadas

Yield:8 Servings
Ingredients:
2 lbs. boneless beef eye round, fat removed, cut into chunks
1 small white onion, sliced
5 cloves garlic, crushed
1 tsp. salt
1 small onion, chopped
1 clove garlic, minced
1-14.5oz. can diced tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
1 bay leaf
1/4 c bottled chipotle sauce
8 tostadas
chopped onions, to serve
2 large avocados, sliced, to serve
shredded cheese, to serve
sour cream, to serve

1. Combine beef, white onion, crushed garlic, and salt in a large saucepan.Add enough water to cover.Bring to boiling and skim off any foam that rises to the surface.Simmer beef, uncovered,over medium-low heat for about 1 hour or until meat is tender.Remove from heat and shred meat.Reserve broth.
2. In a medium skillet, heat the chopped onions and minced garlic over medium heat and cook for about 5 minutes or until tender.
3.Add the beef, canned tomatoes, oregano, thyme, bay leaf, and chipotle sauce and cook for an additional 15 minutes, stirring occasionally.If beef mixture is to dry, add some of the reserved broth.
4. Remove from heat and place equal amounts of shredded beef on each tostada.Top with avocado slices, shredded cheese, and sour cream, if desired.