CINCO DE MAYO


So, it's that's time of the year again, that's right Cinco De Mayo.  It's time to get our party on. As you can tell from the blog, I really like Mexican food.  Here are a couple Mexican inspired dishes that will please your pallet. These are great party recipes. So enjoy your cerveza or sangria and some great Mexican food because it's CINCO DE MAYO!

ONE SKILLET SPICY CHICKEN AND RICE
  
This is an easy and flavorful one dish meal.


INGREDIENTS:
  • 6 - 8 pieces chicken skin removed
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon ground chipotle
  • 2 tablespoons vegetable oil
  • 2 cans undrained tomatoes
  • 1 package 1.25 ounces taco seasoning
  • 1 cup thinly diced celery
  • 1/2 cup diced onion
  • 1 cup minute rice
  • Shredded Cheese
  • Parsley, for garnish
DIRECTIONS:

Season chicken with garlic powder, onion powder, and chipotle. Brown chicken in oil, continue cooking uncovered, over low heat for 15 minutes. Add remaining ingredients and 1 cup water, blend well. Bring to a boil and reduce heat. Continue cooking until liquid is absorbed and chicken is cooked through.

Serve with parsley and shredded cheese.


CHEESY ENCHILADA CASSEROLE

I love to make enchiladas but sometimes I don't feel like rolling each shell individually so I created this short cut to have homemade enchiladas without the fuss.  Recipes works well with chicken, beef or even ground turkey.  Enjoy!




INGREDIENTS:
  • 24 ounces enchilada sauce
  • 18 corn shells
  • 2 bricks of cheese, shredded (I use Monterrey Jack and mild cheddar)
  • 1 rotisserie chicken, deboned and shredded
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon Spanish paprika
  • 1/4 teaspoon ground chipotle

DIRECTIONS:
Preheat oven to 350 degrees. Debone and shred a rotisserie chicken.  Then season with all the spices.  Stir to combine and set aside.

Liberally spray a 9 x 13 baking dish with non-stick spray.  Ladle enchilada sauce in the bottom of the dish.  Layer 6 enchiladas across dish.  Place a layer of chicken on top of enchiladas then a layer of cheese. Repeat with remaining ingredients.  Top layer should be enchiladas and sauce only.

Bake covered at 350 degrees for 20 minutes.  Remove cover and add the remaining shredded cheese. 

Bake uncovered for another 10 minutes or until cheese is melted.  Let stand for 10 minutes before serving.


"CHILI'S" SOUTHWESTERN EGG ROLLS
Adapted from http://deep-fried.food.com/recipe/chilis-southwest-egg-rolls-18319?scaleto=20&mode=null&st=true#

These egg rolls are my fav and I order them just about every time I go to Chili's.  I baked mine instead of deep fried them and they were still awesome.  Also, I used egg roll wrappers instead of flour tortillas.


INGREDIENTS:
  • 1 rotisserie chicken, deboned and shredded
  • 4 tablespoons vegetable oil
  • 1/2 cup minced red bell peppers
  • 1/2 cup minced green onions
  • 1 1/3 cups frozen corn
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen spinach, thawed and drained
  • 1/2 cup diced canned jalapeno peppers
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 4 dashes cayenne pepper
  • 3 cups shredded Monterrey Jack cheese
  • 20 egg roll wrappers
AVOCADO RANCH DIPPING SAUCE
  • 1 cup smashed fresh avocado
  • 1 cup lite mayonnaise
  • 1 cup fat free sour cream
  • 1/4 cup buttermilk
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 4 dashes garlic powder
  • 4 dashes pepper
DIRECTIONS:

Preheat oven to 375 degrees.
Debone and shred a rotisserie chicken and set aside.  Heat 4 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Add the shredded chicken to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 - 5 minutes. Stir well to make sure spinach is incorporated into the mixture.

Spoon a heaping tablespoon of the mixture onto the edge of the egg rolls. Roll the sides then finish and place on a baking sheet. Repeat with the remaining ingredients until you have finished your egg rolls.  Spray the egg rolls with a non-stick cooking spray.

Bake egg rolls on 400 degrees for 20 minutes.

Add the avocado to a blender and 1 tablespoon of water and puree until smooth. Add remaining ingredients and mix to combine.

Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.




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