June 21, 2010
Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.
- Vegetable oil
- 12 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup chopped onion
- 1 jar (16 ounces) salsa – thick & chunky
- 1 can (10 ounces) Las Palmas Enchilada Sauce
- 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
- 1/4 cup sliced pickled jalapeños
- 1 cup sour cream (optional)
- 2 avocados, pitted and sliced
- PREHEAT oven to 350°F.
- POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
- REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
- LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.
Notes, Tips & Suggestions
Note: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.
June 4, 2010
- 2 cups shredded cooked Slow-Roasted Pork With Salsa (see recipe)
- 3/4 cup thick-and-chunky salsa
- 4 flour tortillas for burritos
- 1/4 cup sour cream
- 4 slices Monterey Jack cheese
- Heat pork with 1/4 cup salsa in medium saucepan over medium-high heat, stirring occasionally.
- Spread half of each tortilla with sour cream; top with 1/2-cup pork mixture and 1 tablespoon salsa. Cut cheese slices in half. Top salsa with 2 half-slices cheese each. Fold tortilla over filling.
- Spray 12-inch skillet with cooking spray. Cook 2
- quesadillas at a time over medium-high heat about 3 minutes or until golden brown and filling is heated, turning once. Cut into wedges; serve with remaining salsa.
Makes 4 sandwiches
Notes, Tips & Suggestions
Serve with canned Mexican corn and Betty Crocker pouch fudge brownies, prepared as directed.
Dinner Made Easy
May 21, 2010
- 1 1-ounce package, taco or hot taco seasoning
- 2 tablespoons cooking oil
- 3/4 cup water
- 1 pound boneless, skinless chicken breasts
- 1 avocado
- 1/2 cup ranch dressing, prepared
- 6 Mission Life Balance Flour Tortillas warmed
- Hot sauce, to taste
- 2 ounces blue cheese crumbled
- 3/4 cup carrots, shredded
- 1/4 cup cilantro, chopped
- Combine taco seasoning, oil and 1/4 cup water to make marinade. Reserve 1/2 cup.
- Place chicken in re-sealable plastic bag and add marinade. Marinate in refrigerator for 30 minutes or longer.
- Mash avocado (in mixing bowl) into small chunks and mix with ranch dressing until smooth.
- Remove chicken from marinade and discard used marinade.
- Grill chicken over medium-high heat, about 8 minutes per side or until thoroughly cooked. Remove chicken from grill and place on cutting board.
- Slice chicken into thin strips and serve hot alongside warm tortillas. Serve with build your own sides/garnishes of hot sauce, blue cheese, carrots, cilantro and the avocado ranch dressing.
May 7, 2010
- 2 teaspoons canola oil mixed with 1/2 teaspoon ground chipotle pepper
- 2 cups diced cooked chicken breast meat
- 1 10-ounce can reduced fat and sodium cream of chicken soup
- 1/3 cup reduced fat sour cream
- 1 teaspoon ground chipotle pepper
- 1 4-ounce can diced green chile peppers, undrained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 10 small Mission flour tortillas
- 2 tablespoons chopped fresh cilantro
- Reduced fat sour cream
- Mission salsa
- Preheat the oven to 450°F. In small bowl, mix together canola oil and ground chipotle pepper.
- Mix all ingredients (except tortillas and canola oil and ground chipotle pepper mixture) in medium saucepan. Heat over medium heat until hot. Remove from heat.
- Place 3 tablespoons chicken filling along edge of a tortilla. Roll tortilla up tightly. Put a toothpick through the middle to hold in place. Place on a large baking sheet sprayed with vegetable cooking spray. Repeat with remaining tortillas.
- Lightly brush flautas with oil mixture. Bake until golden brown, about 15 minutes. Cool. Remove toothpicks. Transfer to platter, sprinkle with chopped fresh cilantro, serve with sour cream and salsa.
Notes, Tips & Suggestions
Total: $7.86 / Cost per serving: $1.57
April 26, 2010
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 bottle (8 ounces) Ortega Taco Sauce
- 3/4 cup water
- 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
- 1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
- 1 package (12-count) Ortega Whole Grain Corn Taco Shells, broken, divided
- 2 cups (8 ounces) shredded cheddar cheese, divided
- Chopped tomatoes, chopped green bell pepper, sour cream
- Preheat oven to 375°F. Grease 11 x 7-inch baking dish.
- Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.
- Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.
- Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat layers with remaining ingredients.
- Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.
Start to Finish Time
Makes 8 servings
April 16, 2010
- 2 pounds prepared shredded chicken in barbeque sauce, warmed (Available fully cooked in the supermarket refrigerated meat case)
- 1 Ortega Grande Taco Dinner Kit – includes 8 hard taco shells, 8 soft flour tortillas, 1 packet taco seasoning mix, 1 packet taco sauce and 1 packet Land
- O Lakes cheese sauce
- 1 cup Smokin’ Chipotle Coleslaw
- 1 cup (4 ounces) shredded Monterey Jack cheese (optional)
- Combine chicken and seasoning mix from dinner kit; mix well. Fill warmed tacos and tortillas with chicken mixture. Evenly divide coleslaw among tacos and tortillas. Top with taco sauce and cheese sauce from dinner kit. Garnish with shredded cheese, if desired.
Makes 6 to 8 servings
Start to Finish Time:
Recipe made available by familyfeatures.com
March 31, 2010
INGREDIENTS: 3 whole red snappers (1 to 1-1/2 pounds each), each split lengthwise into 2 pieces, 1/2 tablespoon Adobo, 1/4 cup corn oil
DIRECTIONS: Season the fish with the adobo. Heat the oil in a large skillet and saute the fish until golden brown on both sides. Transfer the fish to another pan and add the sauce. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the fish is cooked through.
August 11, 2009
2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder, trimmed and tied
1. Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
2. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
3. Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
4. Preheat the oven to 325 degrees F (165 degrees C).
5. Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve
June 1, 2009
Olive oil-flavored cooking spray
1 underripe plantain
1/8 teaspoon salt, divided
2 (6-ounce) grouper fillets (about 1/2 inch thick)
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
½ cup Sofrito Sauce (below)
2 tablespoons reduced-fat sour cream
Chopped cilantro (optional)
1 green plantain
3 tablespoons olive oil , ½ cup diced onion, ½ cup seeded & diced green bell pepper, 7 cloves garlic
1 teaspoon salt, ¼ teaspoon pepper , ½ teaspoon dried oregano
* Run sofrito ingredients thru blender, no need to cook
Cut plantain in half lengthwise; cut each half crosswise into 2 pieces. Spray plantain pieces with cooking spray; grill 4 minutes on each side or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt.
Drizzle fish with lime juice; sprinkle with 1/8 teaspoon salt and minced cilantro. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Top fish and plantains with sofrito sauce and sour cream, and serve with plantain pieces. Garnish with chopped cilantro.
2 servings (serving size: 1 fillet, 1 tablespoon sour cream, 1/4 cup salsa, and 2 plantain pieces)
Content reprinted from www.elboricua.com/recipes
April 17, 2009
1 lb. dried pink beans
9 cups water, divided
1 tbsp. olive oil
1 tsp. salt or to taste
1 packet of Sazón with achiote
4 oz. tomato sauce
1/4 tsp. ground pepper
2 tbsp. frozen recaíto (chopped cilantro, green peppers, onions)1/2 lb. cooking smoked ham, diced
1 potato, peeled and cubed
Cook beans in 8 cups of the water for 45 minutes to 1 hour over medium heat. After 20 minutes, add 1 cup of water. When beans are tender, turn off heat and set aside.
In a frying pan, heat olive oil, then add remaining ingredients, except potato, to make the sofrito. Turn down heat and simmer for 5 minutes. Add sofrito mixture and diced potato to beans. Turn on heat again to medium and cook additional 20 minutes or until mixture thickens and potatoes are fork-tender. Makes 4 servings
As published in Latina