Skinny Chimichangas – Chrissy
½ pound chopped rotissorie chicken
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chiles
1/3 cup shredded reduced-fat mexican cheese blend
4 (8-inch) fat-free multi grain tortillas
1. Preheat the oven to 400º. Spread canola oil on a papertown and grease cookie sheet lightly.
2. 1 tsp canola oil in a skillet set over medium-high heat. Add the onion, garlic, chili powder,oregano, and cumin. Cook, until onions start to carmelize, add the chicken, stir until the chicken is heated through. Stir in the tomato sauce and the chiles, bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.
3. Meanwhile, wrapthe tortillas in foil and place in the oven to warm for 10 minutes.
4. Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas,seam-side down, on the baking sheet.
Brush the tops of the tortillas with oil. Bake until golden and crisp, about 20 minutes. Do not turn.
Smother with Green Chili or your favorite salsa, shreaded lettuce, fresh tomatoes, & low fat Sour Cream.
Smoky Chipotle and Black Bean Chilaquiles
My twist on this classic Mexican breakfast dish is coming to you with a vegetarian flair. But for those craving a little meatiness, it would be just as good with some shredded chicken or a fried egg served up on top. If you don’t want to make your own crisps from leftover tortillas, go ahead and reach for that bag of tortilla chips in the cupboard and use those instead. Rachael Ray
Ingredients
10 6-inch corn tortillas (or 4-5 cups stale corn tortilla chips)
4 tablespoons vegetable oil, divided
1 tablespoon cumin
1 teaspoon coriander
Zest and juice of 1 lime, divided
1 medium red onion, chopped
3 cloves garlic, finely chopped or grated
2 chipotle peppers in adobo sauce (from a 7-ounce can), seeded and chopped, plus 1 tablespoon adobo sauce
2 15-ounce cans diced fire-roasted tomatoes, drained
Salt and freshly ground pepper
2 tablespoons butter
3 cups corn, fresh off the cob or frozen and defrosted
2 15-ounce cans black beans, drained
A few dashes hot sauce
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded smoked cheddar cheese
3 scallions, chopped on bias
1/2 cup (about a handful) chopped cilantro
1 8-ounce container sour cream
Yields: 6-8 servings
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Preparation
Preheat oven to 400ºF.
Stack the corn tortillas on top of one another and slice them into strips about an inch thick. Place into a mixing bowl along with 2 tablespoons vegetable oil, cumin, coriander and lime zest. Give everything a toss to evenly coat the tortilla strips then place them onto a baking sheet. Bake the strips until they’re crispy and golden brown, 12-15 minutes.
While the tortillas are crisping up in the oven place a medium-size skillet over medium-high heat with 1 turn of the pan of vegetable oil, about 1 tablespoon. Toss the red onion and garlic into the pan and cook 2-3 minutes to soften them up. Add in the chipotle peppers along with the adobo sauce and the tomatoes. Season with salt and freshly ground black pepper and stir to combine. Transfer everything to a food processor and pulse until it resembles salsa. Set aside.
Place another skillet over medium-high heat and add the butter. Add the corn to the melted butter and cook it until really golden brown, 8-10 minutes. (The secret to getting it good and brown here is to only stir it occasionally – let the corn sit so that the sides can brown up.)
While the corn is cooking, place the same skillet the onion and peppers where cooked in back over medium-high heat with 1 turn of the pan of the vegetable oil, about 1 tablespoon. Add in one can of black beans and heat them through. Using a wooden spoon or potato masher, mash the beans to a paste, then stir in the other can of beans and hit it with the hot sauce and some salt.
Assemble the chilaquiles by ladling half of the salsa into a 9×13″ casserole dish. Arrange the toasted corn strips or chips in the dish and top them off with the black beans, followed by the corn and the remaining salsa. Top with a shower of your shredded cheeses and pop it into the oven to melt the cheese, 7-8 minutes.
When the dish comes out of the oven squeeze the juice from the lime over the top and garnish with scallions and chopped cilantro. Pass some sour cream at the table to dollop on top.
Con Queso Dip with Meat
From Rachael Ray
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 small onion, finely chopped
- 2 cloves garlic, grated
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon (about a palmful) chili powder
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken stock (eyeball it)
- Salt and freshly ground black pepper
- 1 cup shredded smoked cheddar cheese
- 1 8-ounce can tomato sauce
- 2 cups leftover meat (steak, chicken, pork – whatever you’ve got), chopped or shredded up into bite-size pieces
- For dipping:
- Tortilla chips
- Spinach flour tortillas
- Pretzel rods
- Veggie sticks (bell peppers, carrots, celery – whatever you like)
- Cherry tomatoes
Preparation
Place a medium-size skillet over medium-high heat with two turns of the pan of EVOO, about two tablespoons. Add the onion, garlic, jalapeño and sauté until the veggies are tender, 5-6 minutes.
- If your fondue pot can be used on the stovetop, you can cook the veggies right in that!
While the vegetables are cooking, melt the butter in a medium-size skillet over medium-high heat. Add the flour and cook for about 1 minute. Whisk the chicken stock into the butter-flour mixture, add salt and freshly ground black pepper, and bring to a boil. Once boiling, reduce the heat to medium and cook until thickened, a couple of minutes.
Add the leftover meat to the gravy and cook until heated through. Mix in the shredded cheese and simmer until all of the cheese has melted, about 1 minute. Remove the cheesy gravy from the heat and keep warm.
When the veggies are tender, add the tomato sauce and chili powder and simmer until slightly thickened, 2-3 minutes.
Once the veggie mixture is cooked, remove the skillet from the heat and stir in the cheese gravy. Serve in a fondue pot and eat it up with your choice of dippers.
Black Bean Turkey Empanada’s
Turkey and Black Bean Empanadas
Left over turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained & lightly smashed
1/2 cup shredded cheese Mexican 5 cheese or your favorite
1/2 cup salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
1 can green chili’s
2 (9-inch) refrigerated pie crusts
Preheat oven to 425 degrees F.
In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out Circles. Spoon mixture on 1/2 of circle, fold over and pinch the edges together with a fork to seal. Place on a large baking sheet. Cut small slits in the tops of each empanada, brush with evoo or butter. Bake for 15 minutes, until crust is golden brown.
GREEN CHILI DE PABLO
GREEN CHILI DE PABLO- My favorite Basso to sing with.. Paul gave me his recipe.
*Cut up 1 lb. + – of pork (they have it pre-packaged for green chili) into bite sized pieces & brown in pan with salt & pepper.
* Add 4 15oz. cans (or 2 28oz. cans of stewed tomatoes.
* Add 1 7oz. can of green chilis (more is OK too)
* Add 1 4oz. can diced Jalapenos (more is OK for hotter)
* Add 3 14oz. cans of chicken broth
* Add 2 14 oz. cans of Mexican Stewed tomatoes
* Add 1 big gulp sized glass of water
* Heat to boil – simmer for 1 hr + -
* When boiling – add 1/2 – 1 cup of “stiffning” (lukewarm water & flour to a thick paste)
* Eat
* Go to the bathroom next day frequently
HAPPY COOKING
Heather’s Favorite Verde’ Mexican Chicken
2 cans Green Chili (or home made of course) (mild)
4 cups cooked, shredded chicken breast
1 can diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
2 cloves garlic (smashed and diced)
1 small onion diced
1 8oz package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour
1 package of microwave Spanish rice
Preheat oven to 350. Grease a 9 x 13 Pan
Microwave Spanish rice using packing directions.
Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces, cook in a large skillet along with tomatoes, 1/2 cup green chili, garlic, onions until cooked through.
Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour any left over sauce and cheese over the top. Place in oven for about 30 minutes or so. The cheese should be melted and bubbling.
My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occassions. Love you Heather!
Sliced Chili Rubbed Flank Steak RACHEL RAY
Sliced Chili Rubbed Flank Steak
2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.
Beef and Chicken Fajita Burgers
Beef and Chicken Fajita Burgers: Have One of Each! Recipe courtesy Rachael Ray
Beef Fajita Burgers:
1 1/3 pounds ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoons chili powder, a palm full
1 1/2 teaspoons ground cumin, half a palm full
2 to 3 tablespoons fresh picked thyme leaves, several sprigs
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Chicken Fajita Burgers:
1 1/3 pounds ground chicken
1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
2 to 3 tablespoons chopped fresh cilantro leaves
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Seared Peppers and Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
8 crusty rolls, split
Bacon and Black Bean Smash, recipe follows
Heat a grill pan or large skillet over medium high heat.
For Beef Fajita Burgers:
Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.
For Chicken Fajita Burgers:
Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.
Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe courtesy Tyler Florence
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
Preheat oven to 400 degrees F.
For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Green Pork Chili Recipe with Tomatillos
Green Pork Chili Recipe courtesy Bobby Flay
Show: Throwdown with Bobby Flay
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. Add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
