Chicken Posole
From Everyday Food magazine
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked leftover chicken
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes.
- Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.
- To serve, divide among bowls, and garnish as desired.
Serves 8.
Black Bean and Chicken Chilaquiles
From Cooking Light magazine
Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)
- Preheat oven to 450°.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add onion; sauté 5 minutes or until lightly browned.
- Add garlic; sauté 1 minute.
- Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans.
- Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
- Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
- Pour broth mixture evenly over chicken mixture. Sprinkle with cheese.
- Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
Serves 6.
Nutritional Information: CALORIES 293(15% from fat); FAT 4.9g (sat 1.7g,mono 1.5g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 46mg; CALCIUM 200mg; SODIUM 602mg; FIBER 5.9g; IRON 2.3mg; CARBOHYDRATE 40g
Mexican Polenta Scramble
From Eating Well
1 tablespoon extra-virgin olive oil
4 poblanos or 2 green bell peppers, diced
1 pint cherry tomatoes, halved
2 teaspoons ground cumin
1/4 teaspoon salt
1 16-ounce tube prepared plain polenta, cut into 1/2-inch slices
1 bunch scallions, trimmed and sliced
1 cup shredded reduced-fat Cheddar cheese, preferably sharp
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 avocado, diced
2 tablespoons pepitas, toasted
- Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes.
- Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes.
- Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes.
- Stir in scallions, cheese, cilantro and lime juice.
- Serve the scramble topped with diced avocado and toasted pepitas.
Serves 4.
NUTRITION INFORMATION: Per serving: 315 calories; 20 g fat (6 g sat, 8 g mono); 20 mg cholesterol; 26 g carbohydrate; 13 g protein; 6 g fiber; 600 mg sodium; 645 mg potassium. Nutrition bonus: Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv). Nutrition bonus: Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv).
Guacamole
From Simply Recipes
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
- Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
- Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
- Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Queso Fundido
Modified from Sur La Table
2 fresh poblano chiles
4 ounces (1/2 cup) Mexican chorizo sausage, casing removed if there is one, store bought or homemade
1 medium white onion, sliced
Salt
8 ounces Chihuahua or other Mexican melting cheese such as quesadilla or asadero (lacking Mexican cheese, queso fundido is delicious made with everything from Monterey jack to mild cheddar), shredded (you’ll have about 2 cups)
About a teaspoon or so of crumbled dried oregano, preferably Mexican
tortilla chips for serving
- Roasting the poblano chiles. Roast the poblanos on an open flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh—only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into 1/4-inch-wide strips about 2 inches long.
- Heat the oven to 350-degrees.
- In a medium-size skillet (preferably non-stick), cook the chorizo over medium heat, stirring to break up any clumps, until half-cooked, about 5 minutes. (As the chorizo heats, it should render enough fat to cook the meat; if the mixture seems dry, add a little oil.) Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo done, about 10 minutes. (If the mixture looks very oily, drain.) Stir in the poblano strips, taste and season with salt if you think the mixture needs some. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
- Stir the cheese into the warm chorizo mixture. Set in the oven and bake until the cheese is just melted but has not begun to separate or look greasy, about 5 more minutes. Sprinkle with the crumbled oregano and serve without a moment's hesitation, accompanied by the tortillas.
Serves 6.
Make ahead: The chorizo-poblano mixture can be made a day ahead, covered and refrigerated; warm it in your baking vessel before stirring in the cheese and baking.
Turkey Enchiladas
From Cooking Light magazine
Image Source
Cooking spray
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
Dash of black pepper
2 1/2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1 cup fat-free sour cream
3 cups chopped cooked turkey or chicken (about 1 1/2 pounds)
1/4 cup bottled salsa
6 (6-inch) flour tortillas
- Preheat oven to 350°.
- Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended.
- Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream.
- Combine 1 cup cheese mixture, turkey, and salsa in a bowl.
- Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.
Serves 6.
Nutritional Information: CALORIES 448(28% from fat); FAT 14.1g (sat 6.1g,mono 4.1g,poly 2.7g); PROTEIN 46.7g; CHOLESTEROL 115mg; CALCIUM 220mg; SODIUM 738mg; FIBER 2g; IRON 4.3mg; CARBOHYDRATE 29.5g
Queso Fundido
From Rick Bayless
Image Source
1 1/2 tablespoons olive oil, preferably extra-virgin
1 medium red onion, sliced
6 to 8 ounces full-flavored mushrooms, such as shiitakes, oysters or practically any wild variety, stemmed (discard woody stems or finely chop them) and sliced (you'll have about 2 generous cups)
2 to 3 canned chipotle chiles en adobo, seeded and thinly sliced
Salt
12 corn tortillas, the fresher the better (store-bought are okay, but homemade will really shine here)
8 ounces mozzarella, preferably whole-milk (but not "fresh" mozzarella, which will not melt) or Mexican quesillo, shredded (you'll have about 2 cups)
A generous 1/2 teaspoon chopped fresh thyme or generous 1 teaspoon chopped fresh epazote
A little black pepper, preferably freshly ground
- Make the mushroom mixture: Heat the oven to 350 degrees F.
- In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
- Finishing the queso fundido: Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes.
- When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer.
- Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.
Serves 6-8.
Roasted Tomatillo Guacamole
From Sunset magazine
Image Source
1 or 2 fresh Jalapeños, stems removed, and chiles halved and seeded
1/2 medium white onion, peeled
1 garlic clove, peeled
1 tomatillo, papery skin removed
1 avocado, peeled and cut into chunks
At least 1 tablespoon lime juice
1/3 cup loosely packed cilantro leaves, chopped
At least 1/2 teaspoon salt
- In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
- In a blender, whirl the vegetables with 1/4 cup water until blended but still chunky.
- Add avocado and lime juice; pulse until blended. Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.
Makes 1 1/2 cups
Mayan Chicken With Green Sauce
From Mario Batali
Image Source
2 lbs chicken drumsticks and thighs
3 lbs tomatillos, husked
6 garlic cloves
2 serrano chiles
juice and zest of 3 limes, plus 1 more for garnish
1 bunch cilantro
salt
chopped scallions, for garnish
- Remove the skin from the chicken. Set aside.
- In a large pot of boil water, place the tomatillos, garlic, and chiles. Boil for 2 minutes and drain.
- Fill a blender with the tomatillos, garlic, and chiles along with the lime juice and zest. Blend until smooth. Season to taste with salt.
- Add the sauce to a large saucepan with the raw chicken. Bring to a boil and simmer for 25 minutes.
- Season the sauce with the juice of a lime and add the chopped scallions.
- Serve with warm tortillas.
Serves 6-8.
Salsa
From Pedro Rosas, Chef at San Diego Country Club in Chula Vista
5 large tomatoes
5 large jalapenos
1 small bunch cilantro
1 medium white onion
1 small lemon
salt, black pepper, granulated garlic, ground cumin to taste
- Roast the tomatoes and jalapenos till the skin is burned (do not remove the skin) and let it cool off for 2 hours
- After the tomatoes and jalapenos are cool, place it into the blender with 1 cup of water and mix together
- Chop the fresh cilantro and onion and add to the mix with all the remaining ingredients and with the lemon juice.
Makes 1-2 cups.
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