Buffalo Chicken Enchiladas

 

Adapted from How Sweet It Is

8 large flour tortillas

2 cups boneless, skinless chicken breasts, cooked and shredded

1 can 15 ounce red enchilada sauce

1/2 cup buffalo wing sauce (I use Frank's Original Sauce)

3/4 to 1 cup shredded Mexican Blend cheese

4 ounces Bleu cheese, crumbled

3 green onions, chopped

1/2 cup fresh cilantro, coarsely chopped

Directions:

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat.  Set aside.  Add shredded chicken to a bowl with 2 green onions and 1/2 cup Mexican Blend cheese.  Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.  Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining Mexican Blend cheese.  Bake for 20-25 minutes.  Immediately after taking enchiladas out of the oven, add crumbled Bleu cheese on top. Garnish with the remaining green onions(optional) and cilantro and serve.  Enjoy!

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Panko-crusted Fried Avocado with Bean Taco

 

Recipe by Food Connection

For Fried Avocado

two firm-ripe avocado, sliced into 1/2-inch thick wedges

1/2 cup all-purpose flour

1/2 cup panko breadcrumbs

1 or 2 eggs, beaten

sea salt to taste

1 teaspoon oregano

EVOO (extra virgin olive oil) for frying

flour tortillas

shredded Mexican cheese

For vegetarian refried bean spread

1 can vegetarian refried beans

hot sauce to taste

1 small diced green chillies

ground cumin to taste

Directions: 

Add about 1/4 cup of EVOO to a medium pan, over medium heat.  Combine flour in a shallow plate.  Put egg and panko breadcrumbs in separate shallow plates.  Add sea salt and oregano to panko breadcrumbs and stir.  Dip avocado wedges in flour, shaking off excess.  Dip in egg, and then dredge in panko breadcrumbs to coat.  Fry avocado wedges for about 1 minutes or until golden brown, and drain on paper towels.

Add the can of refried beans to a medium pan over medium-low heat.  Add several dashes of hot sauce and a small can of (undrained) diced green chillies.  Stir well.  Next, sprinkle a little bit of ground cumin.

Heat the dry skillet over low heat and lay one flour tortilla to warm and spread about a spoonful of refried beans onto the tortilla and place fried avocado on the tortilla and sprinkle with cheese and fold.  Enjoy!

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Super Bowl XLV Snacks: Mexican Layer Dip, Chicken & Sharp Cheddar Taquitos, Queso Dip, and Blueberry Pie

Mexican Layer Dip
Adapted from The Pioneer Woman

1 can vegetarian refried beans

hot sauce to taste

1 small cans diced green chillies

ground cumin to taste

3/4 cups grated sharp cheddar cheese

1 cup light sour cream

1 cup guacamole

3/4 cups Monterey Jack Cheese

1 can black olives, drained

1 cup salsa

Directions:

Begin by throwing the refried beans into a small pan over medium-low heat.  Add several dashes of hot sauce and a small can of (undrained) diced green chillies.  Stir well.  Next, sprinkle a little bit of ground cumin.  Spread the beans on the bottom of a glass bowl or high-sided dish.  Over this sprinkle the sharp cheddar cheese.  Plop the sour cream and spread it into a single layer, being careful not to disturb the cheese underneath.  The next layer is the guacamole.  Spread it over the sour cream.  Follow this with a layer of Monterey Jack cheese and a nice sprinkling of chopped black olives.  Lastly, place a layer of salsa.  Garnish with chopped cilantro leaves.  Serve with tortilla chips, fresh cut-up vegetables, or crackers, or pita wedges.  Enjoy!

Queso Dip

16 oz. Velveeta Cheese

1 can RO*TEL diced tomatoes and green chillies, undrained

Directions:

Mix ingredients in microwaveable bowl.  Microwave on high 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.  Serve with tortilla chips, fresh cut-up vegetables, or crackers.  Enjoy!

Baked Chicken and Sharp Cheddar Taquitos

Adapted from The Love of Cooking

 

1 rotisserie chicken, meat removed

1/2 cup green bell, diced

1/4 cup cilantro leaves, chopped

2 tablespoons red onion, diced

2 tablespoon poblano pepper, diced

lime juice

dash of ground cumin

dash of garlic powder

sea salt and freshly cracked pepper to taste

white corn tortillas

sharp cheddar cheese, shredded

cooking spray

Directions:

Remove all the meat from the chicken, then chop into pieces.  Place the meat in a large bowl.  Add the diced bell pepper, chopped cilantro leaves, diced red onion, diced poblano pepper, the lime juice, ground cumin, garlic powder, and sea salt & freshly cracked pepper to the top of the chicken meat.  Toss all of the ingredients together.  Taste and add more seasonings if desired.  

Preheat the oven to 425 degrees.  Coat a baking sheet with cooking spray.  Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften.  Place a bit cheese in the center of the tortilla then top with a bit of chicken mixture and roll.  Place, seam side down, on a baking sheet.  Finish rolling the rest of the taquitos, then spray each of them with cooking spray.  Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.  Serve warm with guacamole, salsa, sour cream, and/or hot sauce.  Enjoy!

Blueberry Pie

Adapted from Allrecipes

1 (9-inch) refrigerated ready to bake pie shell per package instructions

3/4 cup granulated sugar

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

2/3 cup water

1 cup fresh organic blueberries

2 tablespoons butter

1 1/2 tablespoons lemon juice

2 cups fresh organic blueberries

Vanilla ice cream (optional)

Directions:
Combine sugar, cornstarch, salt, and water in a large saucepan.  Mix well, then add 1 cup of blueberries.  Cook over low heat, stirring constantly, until the mixture comes to a boil.  Boil and stir until very thick, about 15 minutes.  Remove from heat.  

Stir butter and lemon juice into the mixture.  Allow to cool.  Stir in remaining 2 cups of blueberries.  Chill mixture for 1-2 hours.  Spoon into pastry shell and refrigerate at least 2 hours before serving.  Serve with ice cream.  Enjoy!

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Tandoori Grilled Fish Tacos with Mango Salsa

Recipe by Food Connection

I did not give exact measurements for the spices, but I had to taste the marinade as I added ingredients and adjusted it before I rubbed mahi mahi with the marinade for  grilling.  The fish tacos with mango salsa was a huge hit!

1 pound wild mahi mahi

crushed cumin seeds

crushed coriander seeds

garam masala

red chili powder

turmeric

sea salt to taste

2-3 garlic cloves, minced (you may use 1-2 tablespoons of garlic/ginger paste)

2-inch ginger root, minced

1-2 teaspoon tomato paste (optional)--I didn't have it on hand, but I will try this next time)

1 teaspoon organic sugar

fresh lemon juice

1/2 cup organic fat-free or low-fat plain yogurt

store-bought organic hard taco shells

lightly Mexican blend cheese for garnish

mango salsa (click link for the recipe) for garnish

Directions:

Combine all the ingredients, except mahi-mahi, taco shells, and mango salsa, in a medium bowl and whisk to blend well.  Slather on each of the mahi mahi fillets with the spiced yogurt mixture and refrigerate for at least 1 hour or overnight until ready to use.  Preheat the grill over medium and brush the grill rack with EVOO or canola oil.  Remove the mahi mahi fillets from marinade; wipe off excess marinade.  Brush them with EVOO lightly and place them on the grill, and allow to cook for approximately 6-8 minutes.  Flip the side over carefully and continue to cook for another 6-8 minutes or until the fillets flake easily.  Transfer them on the plate and flake the fish with a fork.  Place the hard taco shells in the oven to 375 degrees for 1-2 minutes.  To assemble each individual taco, place some of the fish flakes in shell, drizzle with any sauce of your choice, and top with mango salsa and cheese.  Enjoy!

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Guacamole

Adapted from Alton Brown

2 organic avocado, halved, seeded, and peeled

sea salt to taste

half red onion, diced

1-2 Roma tomatoes, seeded and diced

1 garlic clove, minced

2 teaspoon cilantro leaves, chopped 

1 freshly squeezed lime juice to taste

Directions:

Place the scooped avocado pulp and sea salt and mash with a fork (make sure not to smash too much).  Then, fold in the onion, tomatoes, garlic, and cilantro. Add lime juice to the mixture.  Cover with plastic wrap pressed directly on the surface of the guacamole to prevent from going brown and refrigerate before serving with tortilla chips or as a topping for any Mexican dishes.  Enjoy!

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Tex-Mex Veggie Migas with Goat Cheese

Adapted from The Kitchn

3 large cage free eggs plus 3 egg whites
1/4 cup organic fat free milk or 2% milk
sea salt and freshly cracked pepper

1-2 green chilies, seeded and chopped
1 tablespoon EVOO (extra virgin olive oil)
1 small red onion, finely sliced
1-1 1/2 cup fresh spinach, chopped

1-2 Roma tomatoes, chopped

1/2 cup goat cheese

guacamole for garnish (click link for the recipe)
salsa of your choice for garnish

Corn Tortilla Strips 

2-3 corn tortillas 

EVOO (extra virgin olive oil) for brushing
sea salt
 

Directions:

Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with sea salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

Whisk together eggs, sea salt & freshly cracked pepper, green chilies in a medium bowl.  Heat EVOO in a large non-stick skillet, add onion and saute for 1-2 minutes or until translucent.  Add spinach and cook until slightly wilted.  Then add tomatoes and  the egg mixture immediately "scramble" until the eggs are done.  Transfer the scrambled eggs to the plate and sprinkle with goat cheese, tortilla strips, salsa, and guacamole.  This recipe serves 2-3 persons.  Enjoy!

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Roast Beef Quesadillas with Goat Cheese

Recipe by Food Connection

1 pound beef stew, cubes

sea salt and freshly cracked pepper

2 tablespoons EVOO (extra virgin olive oil)

1 tablespoon balsamic vinegar

1 teaspoon garlic/ginger paste

3 red potatoes, cut into quarter

2 carrots, cut in chunks

4-5 baby bella mushrooms (crimini), cut into half

3/4-1/2 cups vegetable broth

flour tortillas

goat cheese
guacamole for garnish (click link for the recipe)
salsa of your choice for garnish

Directions:

Preheat the oven to 375 degrees.  Season the beef with sea salt and freshly cracked pepper.  Heat oil in a large deep skillet (make sure it is oven-safe) or Dutch oven, add the beef stew and cook until they are browned.  Add balsamic vinegar, garlic/ginger paste, potatoes, carrots, mushrooms, and vegetable broth, cover, and transfer the skillet to the oven.  Cook for 3-4 hours until they are tendered. When the meat is done and vegetables have cooled, shred the roast with a fork and cut the vegetables in small pieces so the quesadilla is not too thick.  To assemble, heat the dry skillet over medium and lay one tortilla flat and lightly moisten outside the edge with water.  Spread about 1/2 of the shredded beef onto the tortilla and sprinkle cooked vegetables over beef and goat cheese.  Fold tortilla in half and press down with a spatula to seal the tortilla.  Flip over quesadilla over after 1-2 minutes or until lightly golden brown and cook on the other side for another 1-2 minutes or until lightly golden brown.  Cut quesadilla into wedges.  Repeat with the remaining tortillas.  Serve with guacamole and salsa.  Enjoy!

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Chicken Tortilla Soup with Crisp Tortillas

Inspired by Food Network

2-3 tablespoons EVOO (Extra virgin Olive Oil)

1 cup yellow onions, chopped

1/2 cup celery, chopped

1-2 green chili pepper, seeded and chopped (if you want it more spicy, add more)

1 1/2 teaspoons whole cumin

1/2 teaspoon ground coriander

1 medium tomato (See note)

1/4 cup salsa (See note)

5-6 cups chicken broth

1 cup frozen corn

2-3 cups shredded chicken
spice mix(paprika, salt, garlic powder, freshly black pepper, red chili powder, dried oregano, dried thyme) to taste

squeeze of fresh lime juice
shredded light Mexican blend cheese for topping

cilantro for topping 

Corn Tortilla Strips
4-5 corn tortillas
EVOO (Extra Virgin Olive Oil)
Salt
Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

Directions:

In a large stock pot, heat the EVOO on medium high heat.  Add the onions and celery and saute them until they turn translucent.  Add garlic, green chili pepper, cumin, and coriander and stir for one minute.  Add the fresh tomato and salsa and cook, stirring, for 1 minute. Add the chicken broth, corn, and add all the spice mix and bring to a simmer.  Simmer for an hour to allow the flavors to come together.  Add shredded cooked chicken and simmer for 15-30 minutes.  Re-season the soup, if needed.  Ladle soup into bowls. Add some  tortilla strips, lime juice, a sprinkle of cheese and cilantro. Enjoy! 

Note: A 15-ounce canned of crushed tomato with juice(no added salt) is preferable, but I did not have it in my pantry, so I used a fresh tomato and salsa combined instead.

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Shredded Chicken Quesadillas with Caramelized Onions and Mushrooms

Recipe by Food Connection

2 cups of shredded chicken (See note)

1-2 tablespoons of E.V.O.O. (Extra Virgin Olive Oil)

1-1 1/2 cups of baby bella mushrooms, sliced

1 medium yellow onions, sliced

shredded Light Mexican blend cheese

Italian seasoning to taste

Salt to taste

Directions:
In a skillet on medium low heat, add about 1-2 tablespoons of E.V.O.O.  Add the onions and mushroom, saute them until they start to turn soft.  Add the shredded chicken to the onion & mushrooms mix to heat evenly.  Season them to taste. Put the chicken mixture aside.  To assemble, heat the dry skillet over medium and lay one tortilla flat and lightly moisten outside edge with water.  Spread about 1/2 cup of the chicken mixture onto the tortilla and sprinkle shredded cheese over chicken. Fold tortilla in half and press down with a spatula to seal the tortilla.  Turn quesadilla over after 1-2 minutes or until lightly golden brown and cook on the other side for another 1-2 minutes or until lightly golden brown.   Cut quesadilla into wedges.  Repeat with the remaining tortillas.  Serve with salsa.  Enjoy!

NOTE: You can use leftover grilled or rotisserie chicken.

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