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.

Taco Salad with Cilantro-Lime Vinaigrette

Yield:4 Servings
Ingredients:
2 Tbsp. olive oil
1 small package mushrooms, sliced
2 c meat-less soy crumbles (Morningstar brand)
2 tsp. taco seasoning
1 (8oz.) package shredded iceberg lettuce
1 c red onion, sliced
2 tomatoes, coarsely, chopped
2 c shredded Mexican blend cheese (Kraft brand)

Cilantro-Lime Vinaigrette
3 Tbsp. fresh cilantro, finely chopped
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 tsp. grated lime
1 tsp. garlic, minced

1. Heat olive oil in a nonstick pan over medium-high heat.Add the mushrooms and saute for about 3 minutes.Add the meat-less crumbles and the taco seasoning. Cook until thoroughly
heated.Set aside.
2. In a large bowl, place the remaining ingredients.Add the mushrooms and meat-less crumbles to it.Toss to evenly combine.Serve with the cilantro-Lime vinaigrette on the side.
3. To make the cilantro- lime vinaigrette, combine all the ingredients together in a blender and blend well.

Horchata de Maca (Cinammon-Rice Drink)

Yield:6 Servings
Ingredients:
1/2 c skim milk
1c white rice, soaked for a minimum of 2 hours
6 c water
1/2 c agave nectar or sugar
1 Tbsp. maca root powder
1/2 Tbsp. cinnamon
crushed ice, to serve

1. Place skim milk and rice with 1 cup of the water in a blender and blend for 15seconds.Add the 4 cups of water and continue blending for 30 seconds.
2. Add the agave nectar or sugar(if using),maca, and cinnamon and blend for an additional 10 more seconds.
3. Strain the mixture through a fine mesh strainer into a serving pitcher, adding the remaining cup of water.Serve horchata over crushed ice or store in the fridge.Will keep for 3-4 days.

Grilled Perch Fajitas with Pineapple Salsa

This recipe is fairly easy and quick to put together as well as being lie.If you cannot find perch, substitute with your favorite fish.

Yield:4 Servings
Ingredients:
1 1/2 lbs. perch fillets, skinned
salt & pepper
non-stick cooking spray

For the Pineapple Salsa:
1 c fresh pineapple, chopped
1/4 c red onion, diced
1/4 c red bell pepper,diced
2 Tbsp. jalapeno, seeded and chopped in small pieces
2 Tbsp. fresh cilantro, chopped
2 Tbsp. lime juice
4 flour tortillas, warmed

1. Rinse and pat dry the perch fillets.Add salt and pepper to both sides.Coat a grill with the non-stick cooking spray.Preheat grill.
2. Meanwhile, in a medium bowl, combine the pineapple,red onion, bell pepper, jalapeno,cilantro and lime juice.Set aside.
3. Grill fish for 4-6 minutes on each side till fish begins to flake.Remove perch fillets from grill.
4. Place fish on warmed tortillas and top with pineapple salsa.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.

Papaya Salsa

Another colorful & refresing salsa that is quick to make and is perfect for grilled fish or chicken.

Yield:16 Servings
Ingredients:
2 ripe papayas, peeled, seeded, cubed
2 jalapeno peppers, seeded, finely chopped
1 cucumber, peeled, and finely chopped
1/2 c red onion, finely chopped
a bunch fresh cilantro, chopped
1 garlic clove, minced
1/2 c fresh lime juice

1. Place all the ingredients in a large bowl and toss till evely blended and coated with the lime juice.Refrigerate for 30 minutes.Serve as a garnish for grilled chicken or fish.

Garlic & Onion Steak Fajitas (Fajitas de Carne con Cebolla y Ajo)

This is a simple dish to put together and doesn't require much in the way of ingredients or time.Great for a quick lunch, snack, or can be doubled for a get together.

Yield:4 Servings
Ingredients:
3-4 medium garlic cloves, minced
1 medium onion, roughly chopped
2 tsp. olive or canola oil
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
3/4- 1 lbs. beef flank steak, cut into chunks
4 flour tortillas

To Serve:
tomatoes, chopped, to serve
bunch of cilantro, chopped, to serve
2 Hass avocados, sliced, to serve
chillies of your choice, chopped, to serve

1. Heat oil on a large pan.Add the onions and garlic and cook, stirring for few minutes.Add the flank steak and cook for 5 minutes, stirring every so often.
2. Add salt, cayenne pepper and black pepper.Stir the meat till the spiced are evenly blended.Cook meat for another 10 minutes or until evenly cooked through.
3. Remove meat from heat and set aside.Heat the tortillas.
4. Add meat to tortillas, serve with tomatoes, cilantro, avocados and chillies.Serve immediately.

Carnitas

Yield:6 Servings
Ingredients:
3-4 lbs. boneless pork shoulder, visible fat removed, cut into pieces
6 garlic cloves, minced
3/4 c fresh orange juice
salt
1 tbsp. sunflower oil
corn tortillas, to serve
salsa, to serve

1. Put pork pieces into a heavy, wide frying pan with the garlic, orange juice, and 2 tsp. of salt.Add water to the pan barely covering the meat and bring to a boil over medium heat.Reduce the heat to medium low, cover partially, and cook, stirring occasionally until all the liquid has been absorbed(should take about 50 min to 1 hour).
2. Uncover the pan , add the sunflower oil and continue cooking for another 10-15 minutes.
3. Remove pork from pan with a slotted spoon and transfer to a paper-lined dish to drain away excess fat.After few minutes,transfer carnitas to a serving platter.Serve on corn tortillas garnished with salsa and a side order of refried beans with rice.

Tangerine Salsa

Perfect for the upcoming Cinco de Mayo holiday, this tangerine salsa is a nice & fresh alternative to guacamole or black bean dip.

Yield:6 Servings
Ingredients:
3 tangerines, peeled,segmented, and chopped into pieces
1/2 red bell pepper, seeded and chopped
1/2 green ball pepper, seeded and chopped
1 garlic clove, minced
1 small jalapeno,seeded and finely chopped
1/2 medium cucumber, peeled and chopped
2 tbsp. lime juice
1/8 tsp. crushed red pepper flakes

1.In a medium bowl combine all the ingredients together and mix thoroughly.Cover and chill for 30 minutes before serving.Serve at room temperature with corn tortilla chips.

Tomatillo Salsa

This is a simple tomatillo salsa which you can use as a dip for tortilla chips or as a salsa for tacos or enchiladas.You can adjust the amount of chilies if it is too strong or omit them all together for a milder taste.

Yield:2 1/2 c
Ingredients:
1 lb. tomatillos,husks removed, and rinsed, cut in half
3 serrano chiles, cut in half, deseeded
1 jalapeno chili, cut in half, deseeded
2 garlic cloves, thinly sliced
juice of 2 limes
1/4 tsp. salt
1/2 c fresh cilantro, roughly chopped

1.Preheat the broiler.Place the tomatillos and chilies on a cookie sheet and broil for 5-7 minutes.Remove from broiler.
2. Let tomatillos and chilies cool.Once cool, transfer them as well as the remaining ingredient to a food processor or blender and process till it becomes a chunky puree.
3.Transfer tomatillo salsa to a small serving bowl and use as a dip or salsa.

Chicken Enchiladas with Creamy Tomatillo Sauce

At first glance, tomatillos appear to be a regular green, unripe tomato with a papery husk attached.But actually, it is considered a fruit and related to the Cape Gooseberry.Smaller than a regular tomato, tomatillos are also known as husk tomatoes.They are characterized by a mild, acidic flavor which makes them a commonly used ingredient in salsas.Tomatillos originated in Central and South America which is why they commonly feature predominantly in Latin American cuisine.They are also now grown in Australia, India, and East Africa. Tomatillos are very high in vitamin C, magnesium,and phosphorus.They are usually available in most supermarkets, but if they do not have them your best bet is a Latin supermarket.Below is my recipe using this fruit.

Yield:6 Servings
Ingredients:2 lbs. boneless, skinless chicken breasts, chopped into small cubes
6 Roma tomatoes, roughly chopped
2 1/2 c canned pinto beans
6 flour tortillas
corn oil

For the Tomatillo Sauce:
5 tomatillos, husk removed, roughly chopped
1 large garlic clove, mashed
1 small fresh jalapeno chile,
sliced small bunch fresh cilantro,chopped
1/2 c sour cream
1/8 tsp. ground cumin
salt
Fresh cilantro,chopped, for garnish
Queso fresco or any kind of Mexican cheese,crumbled
1. Preheat oven to 350F
.2.In a large mixing bowl, combine together the chicken, tomatoes, and pinto beans.
3. Oil a medium-large baking dish. Get the tortilla and fill it down the middle with the chicken-pinto bean mixture.Repeat with the remaining tortillas and set in the baking dish.
4.To make the tomatillo sauce, combine all the ingredients in a food processor or blender and process until smooth and creamy.Pour evenly over the chicken enchiladas.
5. Place enchiladas in oven and bake for 45-55 minutes.
6. Remove from oven and garnish with the queso fresco or other cheese and fresh cilantro.Let enchilada rest 5-7 minutes before serving.

Baja Fajitas

Yield:5 Servings
Ingredients:
2 Tbsp. corn oil
1 1/2 lbs. boneless, skinless chicken breasts or top sirloin, cut into strips
1/2 medium yellow onion, thinly chopped
1 large red bell pepper, thinly sliced
1 packet(1.5 oz) fajita seasoning mix
1/3 c water or chicken broth

To Serve:
10 flour tortillas
salsa
bunch cilantro
shredded cheddar cheese
sour cream
sliced avocados
shredded lettuce

1. Heat the oil in a large pan over medium-high heat.Add the meat, cook and stir for about 4 minutes .Add the onion, bell peppers and continue stirring until the vegetables are tender and the meat is almost cooked through.
2.Add the fajita seasoning mix followed by the water and simmer for about 5-6 minutes.Remove from heat.
3.To serve, place the meat mixture on warmed tortillas and serve with desired toppings.

Huevos Rancheros

Photo courtesy of Real Simple

Nothing beats starting your day off right than by eating the quintessential Mexican favorite, huevos rancheros.The ingredients list looks kind of long but it is very easy to put together as you probably have most of these things already available on hand.

Servings:4

Ingredients:

For the Salsa:

2 1/2 tomatoes, roughly chopped

1-2 fresh chillies, preferably serrano, seeded

1 Tbsp. olive oil

1/2 yellow onion, finely chopped

2 garlic cloves, finely minced

1 tsp. fresh oregano leaves or 1/2 tsp. dried oregano

1/2 tsp. cumin, ground

salt & pepper, to taste

For the Eggs:

2 Tbsp. butter

8 large eggs

salt & pepper

4 corn tortillas

12 scallions, green part only, thinly chopped

1/4 c fresh cilantro leaves, chopped

refried beans, to serve (optional)

1. To make the salsa, preheat your broiler.Put tomatoes on an aluminum lined baking sheet and broil for 5 minutes.Turn over and broil for 5 minutes.Put the tomatoes and the chillies in a blender or food processor and puree.Set aside.

2. Heat the olive oil in a pan.Add onion and garlic and cook, stirring occasionally for about 3 minutes.Add the oregano and cumin.Add the tomatoe puree and simmer for about 10 minutes, stirring every 5 minutes.Season with salt and pepper and set aside.

3. For the eggs, melt butter in a large pan. Crack the eggs into the pan.Season with salt and pepper and cook until the whites are no longer runny, maybe 3-4 minutes.Remove from heat.

4. Heat tortillas on the stovetop until warmed through.

5.Place tortillas on serving plates.Place two fried eggs on top of each.Top with salsa and sprinkle with scallions and cilantro.Serve immediately with refried beans (if desired).

Mexican Tortilla Soup (Sopa de Tortilla Mexicana)

A perfect starter to any Mexican meal.This soup is perfect as an appetizer or even as a snack.Enjot it with a lot of cilantro.

Servings:4
Ingredients:
2c tomatoes, chopped
4 cloves garlic, sliced
1/2 small onion,roughly chopped
3c tortilla strips (corn or flour), cut into small strips
2 Tbsp. corn oil
1 tsp. crushed red pepper flakes
4c water or chicken broth
1-10oz. cooked chicken breast(canned), drained
1/2 fresh cilantro, roughly chopped, to garnish and serve
2 limes, cut in wedges, to serve

1.Place tomatoes, garlic,onion, and 1 cup of the tortilla strips in a food processor and process till fully pureed.
2. Heat oil in a large, heavy saucepan over low heat.Add the puree and simmer for 15-20 minutes.Stirring every few minutes.
3. Add the red pepper flakes and water or broth (if using), then stir.Bring to a boil over medium heat.
4. Reduce heat and add chopped chicken breast and simmer for an additional 10 minutes.Remove from heat.
5.Serve hot garnished with remaining cilantro and tortilla strips and limes.