I know...Again with the soft tacos? Well, yes! These soft tacos have a unique flavor that both vegetarians and non-vegetarians will love. My son peeked inside his suspicious-looking tacos, wrinkled his nose, and asked accusingly, "What is in these?" I was forced to confess: carrots and black beans. I was met with an icy stare and "Really? Tacos with no meat." It wasn't really a question. As I began to offer up an excuse for the lack of meat, he reluctantly took a bite. He raised his eyebrows, regarded me with a look of astonishment, and said, "These are good."
There you have it. My Carrot and Black Bean Soft Tacos passed the I-Prefer-Junk-Food-Picky-Eater Test. So give these a try--the carrots add a subtle sweetness to the savory and mildly spicy tacos. They throw together quickly and are quite healthy and satisfying.
1 tbls olive oil
4 green onion, white and green parts, sliced thin
4 medium carrots, peeled and diced
2 cloves garlic, minced
1 tbls cumin
1/2 tsp garlic salt
1 can black beans, drained and rinsed
4 slices
Mrs. Renfro's brand jalapeno peppers
1/2 cup chicken broth
1/2 cup Monterey Jack cheese, shredded
1/2 cup cilantro, chopped
Tortillas--Try Mission Artisan Tortillas Corn and Whole Wheat Blend variety
Heat olive oil in 2 quart saucepan until shimmering. Add green onion, and cook 2 minutes. Add diced carrots, and cook an additional 5 minutes, stirring occasionally. Add minced garlic, and cook 1 minute more. Sprinkle spices over carrot mixture and blend well. Cook 2-4 minutes more, or until spices are fragrant and carrots are tender.
Add black beans, jalapenos, and chicken broth. Simmer, stirring frequently, until liquid is absorbed, about 3 minutes. Remove pan from heat and cover to keep warm.
Meanwhile, heat tortillas over medium heat until puffed and lightly browned. Spoon about 1/4 cup veggie mixture onto each tortilla. Top with cilantro and approximately 2 tbls Monterey Jack cheese. Fold tortilla in half and serve immediately.
These were great served with a spinach and tomato salad and sliced fresh peaches sprinkled with a touch of cinnamon sugar.
Serves 4
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Sunday, July 22, 2012
Tuesday, May 15, 2012
SKILLET POACHED HUEVOS RANCHEROS
This is a great recipe that is quick to throw together for a simple dinner, lunch, or even breakfast! You can easily adjust the recipe to serve more or less.
This recipe is from Real Simple magazine.
1 16-oz jar salsa (2 cups)
1 15.5-oz can black beans, rinsed and drained
4 large eggs
2 scallions, sliced
1/4 cup fresh cilantro, chopped
4 small corn or flour tortillas
1/2 cup sour cream, optional
In a large skillet, combine the salsa and beans, and bring to a simmer.
Make 4 small wells in the bean mixture. Crack an egg into each well. Season with salt and pepper, to taste.
Cover and cook over medium heat, 3 to 5 minutes for slightly runny yolks.
Sprinkle with scallions and cilantro. Divide evenly among four plates, and serve with warm tortillas and sour cream, if desired.
Serves 4.
This recipe is from Real Simple magazine.
1 16-oz jar salsa (2 cups)
1 15.5-oz can black beans, rinsed and drained
4 large eggs
2 scallions, sliced
1/4 cup fresh cilantro, chopped
4 small corn or flour tortillas
1/2 cup sour cream, optional
In a large skillet, combine the salsa and beans, and bring to a simmer.
Make 4 small wells in the bean mixture. Crack an egg into each well. Season with salt and pepper, to taste.
Cover and cook over medium heat, 3 to 5 minutes for slightly runny yolks.
Sprinkle with scallions and cilantro. Divide evenly among four plates, and serve with warm tortillas and sour cream, if desired.
Serves 4.
Friday, March 30, 2012
POSOLE
If you have never had Posole (also called Pozole), do yourself a favor and give this a try. I had heard of Posole, but I had never tried it. I have since learned that there are about as many recipes for this hearty, Mexican main-course soup as there are cooks! It is traditionally served at Christmastime, but it was such a hit that it will be made year-round in our home from now on.
Posole is made with pork (or sometimes chicken) and hominy. There is also Posole Rojo, made with tomatoes and/or chili peppers, giving it a red color. I tried it both ways and preferred the following version. Posole is often served with such garnishes as chopped lettuce, radishes, onion, cheese, lime wedges, and cilantro, which individuals can add to their dish as they please.
You can cook the pork right in the soup; that's how I made it the first time. However, if you pre-cook the pork in a slow cooker or roast it in the oven, it cooks up so incredibly tender and flavorful that it literally shreds itself. It was so easy, and I will definitely only make it this way in the future.
You will not use all of the pork for this recipe, but it is hard to find really small cuts of pork shoulder. The leftover pork is delicious in soft tacos or simply on its own. Of course, you can always freeze the leftover pork for your next batch of Posole.
Ingredient notes: Mexican oregano really does taste different than standard oregano; I would describe it as having an almost lemony quality. It has a distinctive flavor that is central to this dish. I found it at the small Mexican market, La Tienda Chiquita, in Liberty.
PORK
1 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
1 2-lb boneless pork shoulder
1/2 cup water
Preheat oven to 275˚, or preheat slow-cooker. Trim fat from pork. I cut the pork into 4 chunks to reduce cooking time. Mix spices, sprinkle over pork, and rub spices into surface. Pour water over pork; cover. Roast pork in oven 5-6 hours until extremely tender. Or, place in slow cooker on medium. I cooked mine in a slow cooker, and it was done in about 4 hours. Check the pork every hour or so as it is cooking, adding more water if needed.
Drain pork, reserving pork broth. Refrigerate broth. Discard fat solids after they rise to the top. Use remaining broth in Posole.
If pork has not already fallen apart, shred it into bite-size pieces using two forks. You will need 3/4 lb of the cooked pork for the Posole; reserve the remainder for another use.
POSOLE
1/2 tbls olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
2 tsp cumin
1 tbls Mexican oregano
1/2 tsp black pepper
3 cans low-sodium chicken broth (substitute the broth from cooking the pork for some of the chicken broth)
2 cans yellow hominy, drained
2 to 4 oz (to taste) canned green chilies--do not drain
2 Roma tomatoes, chopped
Heat olive oil in Dutch oven over medium heat. Add onion and cook, stirring occasionally, until transparent, 5-7 minutes. Stir in garlic, cumin, Mexican oregano, and black pepper. Cook, stirring constantly, until fragrant, 30 seconds-1 minute. Stir in broth. Bring to a boil over high heat. Add hominy, chilies, and tomatoes. Bring soup back to a boil. Reduce heat and simmer 5 minutes. Cover and keep warm if not ready to serve. When ready to serve, stir pork into soup, and simmer 3 minutes more. Ladle soup into bowls, and serve with garnishes. Warm corn tortillas served on the side are delicious with this soup.
Optional Garnishes
chopped lettuce
radishes
onion
shredded cheese
lime wedges
cilantro
Posole is made with pork (or sometimes chicken) and hominy. There is also Posole Rojo, made with tomatoes and/or chili peppers, giving it a red color. I tried it both ways and preferred the following version. Posole is often served with such garnishes as chopped lettuce, radishes, onion, cheese, lime wedges, and cilantro, which individuals can add to their dish as they please.
You can cook the pork right in the soup; that's how I made it the first time. However, if you pre-cook the pork in a slow cooker or roast it in the oven, it cooks up so incredibly tender and flavorful that it literally shreds itself. It was so easy, and I will definitely only make it this way in the future.
You will not use all of the pork for this recipe, but it is hard to find really small cuts of pork shoulder. The leftover pork is delicious in soft tacos or simply on its own. Of course, you can always freeze the leftover pork for your next batch of Posole.
Ingredient notes: Mexican oregano really does taste different than standard oregano; I would describe it as having an almost lemony quality. It has a distinctive flavor that is central to this dish. I found it at the small Mexican market, La Tienda Chiquita, in Liberty.
PORK
1 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
1 2-lb boneless pork shoulder
1/2 cup water
Preheat oven to 275˚, or preheat slow-cooker. Trim fat from pork. I cut the pork into 4 chunks to reduce cooking time. Mix spices, sprinkle over pork, and rub spices into surface. Pour water over pork; cover. Roast pork in oven 5-6 hours until extremely tender. Or, place in slow cooker on medium. I cooked mine in a slow cooker, and it was done in about 4 hours. Check the pork every hour or so as it is cooking, adding more water if needed.
Drain pork, reserving pork broth. Refrigerate broth. Discard fat solids after they rise to the top. Use remaining broth in Posole.
If pork has not already fallen apart, shred it into bite-size pieces using two forks. You will need 3/4 lb of the cooked pork for the Posole; reserve the remainder for another use.
POSOLE
1/2 tbls olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
2 tsp cumin
1 tbls Mexican oregano
1/2 tsp black pepper
3 cans low-sodium chicken broth (substitute the broth from cooking the pork for some of the chicken broth)
2 cans yellow hominy, drained
2 to 4 oz (to taste) canned green chilies--do not drain
2 Roma tomatoes, chopped
Heat olive oil in Dutch oven over medium heat. Add onion and cook, stirring occasionally, until transparent, 5-7 minutes. Stir in garlic, cumin, Mexican oregano, and black pepper. Cook, stirring constantly, until fragrant, 30 seconds-1 minute. Stir in broth. Bring to a boil over high heat. Add hominy, chilies, and tomatoes. Bring soup back to a boil. Reduce heat and simmer 5 minutes. Cover and keep warm if not ready to serve. When ready to serve, stir pork into soup, and simmer 3 minutes more. Ladle soup into bowls, and serve with garnishes. Warm corn tortillas served on the side are delicious with this soup.
Optional Garnishes
chopped lettuce
radishes
onion
shredded cheese
lime wedges
cilantro
Monday, January 30, 2012
ROASTED BUTTERNUT SQUASH WITH MAPLE-CHIPOTLE GLAZE
This dish is based on a recipe that called for a pie pumpkin, but since those are only available in the Fall, I substituted butternut squash. I look forward to making it with pumpkin next Fall.
Chipotle peppers are dried and smoked jalapeno peppers. They have a wonderful flavor, but be aware that these peppers have some serious heat! You may wish to gradually add the chipotle peppers, adding more if you want to amp up the spicy-quotient. I found a 7-oz can of the chipotle peppers in adobo sauce in the Hispanic foods section. The excess peppers can be frozen.
If you like spicy-sweet, give this dish a try. It's a very different approach to roasted squash.
1 (2-lb) butternut squash
1/2 tbls butter
1/4 cup diced red onion
1-2 tbls chipotle peppers in adobo sauce, minced
3 tbls maple syrup
1/8 tsp sea salt
1/8 tsp curry powder
Preheat oven to 400˚. Cut butternut squash in half lengthwise; scoop out and discard seeds. Trim stem-end of squash. Arrange squash in shallow baking dish, flesh-side up. Lightly oil squash. Bake 30 minutes.
Meanwhile, make glaze: In small saucepan, melt butter over medium heat. Add onion. Cook 5 minutes, stirring occasionally, until onion is tender. Stir in chipotle sauce, maple syrup, salt, and curry powder. Cook and stir until blended and heated through.
After squash has roasted for 30 minutes, top with glaze. Spoon maple-chipotle glaze into cavities of squash, and spread glaze over entire top surface of squash. Reserve a bit of the glaze mixture for basting. Return squash to oven, and roast an additional 20-30 minutes, basting with glaze once or twice. Roasting is complete when squash is fork-tender throughout.
Serve as is for two large servings. To serve four, slice each half in half again lengthwise.
Serves 2-4
Chipotle peppers are dried and smoked jalapeno peppers. They have a wonderful flavor, but be aware that these peppers have some serious heat! You may wish to gradually add the chipotle peppers, adding more if you want to amp up the spicy-quotient. I found a 7-oz can of the chipotle peppers in adobo sauce in the Hispanic foods section. The excess peppers can be frozen.
If you like spicy-sweet, give this dish a try. It's a very different approach to roasted squash.
1 (2-lb) butternut squash
1/2 tbls butter
1/4 cup diced red onion
1-2 tbls chipotle peppers in adobo sauce, minced
3 tbls maple syrup
1/8 tsp sea salt
1/8 tsp curry powder
Preheat oven to 400˚. Cut butternut squash in half lengthwise; scoop out and discard seeds. Trim stem-end of squash. Arrange squash in shallow baking dish, flesh-side up. Lightly oil squash. Bake 30 minutes.
Meanwhile, make glaze: In small saucepan, melt butter over medium heat. Add onion. Cook 5 minutes, stirring occasionally, until onion is tender. Stir in chipotle sauce, maple syrup, salt, and curry powder. Cook and stir until blended and heated through.
After squash has roasted for 30 minutes, top with glaze. Spoon maple-chipotle glaze into cavities of squash, and spread glaze over entire top surface of squash. Reserve a bit of the glaze mixture for basting. Return squash to oven, and roast an additional 20-30 minutes, basting with glaze once or twice. Roasting is complete when squash is fork-tender throughout.
Serve as is for two large servings. To serve four, slice each half in half again lengthwise.
Serves 2-4
Monday, January 16, 2012
CITRUS FISH TACOS
It has been months since I posted a recipe! I found this new fish taco recipe recently and have really enjoyed it. It is based on a recipe by chef Jason Hill.
The marinade is really delicious, and the fish is yummy served on its own if you are not in the "taco mood." (But why wouldn't you be?) I hope you enjoy this recipe as much as I do!
TACOS:
16 oz mahi mahi or other white fish
8 tortillas (see note below recipe)
2 cups shredded cabbage or coleslaw mix
2 large tomatoes, diced
Sea salt
Black pepper
MARINADE:
1/2 cup cilantro leaves
Zest of one lemon or lime
Juice of one lemon or lime
1/4 cup white wine
1 clove garlic, minced
1/4 cup olive oil
Zest lemon or lime over cilantro leaves on a cutting board. Chop for about 1 minute, until zest is incorporated into cilantro and cilantro is finely chopped. Place cilantro mix in medium bowl and add remaining ingredients, except olive oil. Whisk to combine. Drizzle olive oil into bowl as you whisk vigorously. Continue whisking until mixture begins to thicken and liquids have emulsified.
Rinse mahi mahi and dry with paper towels. Place fish in ziploc bag or in a bowl which will allow it to be completely covered with marinade. Pour marinade over fish. Refrigerate for 30 minutes.
SAUCE:
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp lime juice
1/2 to 1 tsp hot sauce
Combine all ingredients and mix well. Add more or less hot sauce to taste.
TORTILLAS:
Tortillas may be heated in a dry skillet & kept warm in a tortilla warmer or in aluminum foil in oven, or you can heat them on the grill while the fish is cooking. For the latter option, spray tortillas with cooking spray, and stack them in aluminum foil. Seal foil well. When you put the fish on the grill, add the tortilla packet to the grill as well.
COOKING/ASSEMBLY:
Preheat grill on medium heat (or try using a cast iron skillet to nicely sear fish). Oil grill very well to prevent fish from sticking. Remove fish from marinade, and sprinkle with salt and pepper. Place fish (and tortillas, if desired) on grill. Close lid, and grill for 4 minutes. Mahi mahi is a somewhat thick cut of fish; if you are using a thinner cut, you will need to shorten your grill time. Turn fish over. If grilling tortillas, flip them as well. Grill an additional 4 minutes, or until fish is opaque throughout and flakes easily. Do not overcook fish.
While fish is grilling, place sauce, shredded cabbage and tomatoes in bowls for easy assembly of tacos.
Remove fish & tortillas from grill. Cut fish into small chunks or thin slices & place in center of each tortilla. Spoon a bit of sauce over fish. Top with a generous amount of cabbage and diced tomatoes. Fold in half & serve immediately.
Optional toppings: sliced avocado, salsa, jalapeno pepper slices.
*NOTE:
Mission brand tortillas have come out with some delicious new artizan tortilla varieties, such as Ancient Grains, Flaxseed and Blue Corn, and Corn and Whole Wheat. We especially like the Corn and Whole Wheat tortillas.
Serves 4
The marinade is really delicious, and the fish is yummy served on its own if you are not in the "taco mood." (But why wouldn't you be?) I hope you enjoy this recipe as much as I do!
TACOS:
16 oz mahi mahi or other white fish
8 tortillas (see note below recipe)
2 cups shredded cabbage or coleslaw mix
2 large tomatoes, diced
Sea salt
Black pepper
MARINADE:
1/2 cup cilantro leaves
Zest of one lemon or lime
Juice of one lemon or lime
1/4 cup white wine
1 clove garlic, minced
1/4 cup olive oil
Zest lemon or lime over cilantro leaves on a cutting board. Chop for about 1 minute, until zest is incorporated into cilantro and cilantro is finely chopped. Place cilantro mix in medium bowl and add remaining ingredients, except olive oil. Whisk to combine. Drizzle olive oil into bowl as you whisk vigorously. Continue whisking until mixture begins to thicken and liquids have emulsified.
Rinse mahi mahi and dry with paper towels. Place fish in ziploc bag or in a bowl which will allow it to be completely covered with marinade. Pour marinade over fish. Refrigerate for 30 minutes.
SAUCE:
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp lime juice
1/2 to 1 tsp hot sauce
Combine all ingredients and mix well. Add more or less hot sauce to taste.
TORTILLAS:
Tortillas may be heated in a dry skillet & kept warm in a tortilla warmer or in aluminum foil in oven, or you can heat them on the grill while the fish is cooking. For the latter option, spray tortillas with cooking spray, and stack them in aluminum foil. Seal foil well. When you put the fish on the grill, add the tortilla packet to the grill as well.
COOKING/ASSEMBLY:
Preheat grill on medium heat (or try using a cast iron skillet to nicely sear fish). Oil grill very well to prevent fish from sticking. Remove fish from marinade, and sprinkle with salt and pepper. Place fish (and tortillas, if desired) on grill. Close lid, and grill for 4 minutes. Mahi mahi is a somewhat thick cut of fish; if you are using a thinner cut, you will need to shorten your grill time. Turn fish over. If grilling tortillas, flip them as well. Grill an additional 4 minutes, or until fish is opaque throughout and flakes easily. Do not overcook fish.
While fish is grilling, place sauce, shredded cabbage and tomatoes in bowls for easy assembly of tacos.
Remove fish & tortillas from grill. Cut fish into small chunks or thin slices & place in center of each tortilla. Spoon a bit of sauce over fish. Top with a generous amount of cabbage and diced tomatoes. Fold in half & serve immediately.
Optional toppings: sliced avocado, salsa, jalapeno pepper slices.
*NOTE:
Mission brand tortillas have come out with some delicious new artizan tortilla varieties, such as Ancient Grains, Flaxseed and Blue Corn, and Corn and Whole Wheat. We especially like the Corn and Whole Wheat tortillas.
Serves 4
Wednesday, May 25, 2011
HEALTH(IER) KING RANCH CHICKEN
Per a recent request for make-ahead casseroles for a crowd, here is a recipe for King Ranch Chicken. This is a traditional Tex-Mex favorite--think "Enchilada Casserole". The recipe is typically loaded with cheese and canned cream soups; this recipe is "cleaned up" yet retains the original, delicious Tex-Mex flavor. I think it's even better without the canned soups!
This makes a 9x13 casserole, which will serve 6-10 people, depending on the size of the servings. Great accompanied by a fresh spinach salad, fresh fruit salad, and/or raw veggies.
10 corn tortillas
Nonstick cooking spray
1/2 tbls olive oil
2 medium onions, chopped fine
1 medium red or green pepper, diced
2 cloves garlic, minced
2 tsp ground cumin
1 can fire-roasted or regular diced tomatoes
1 half or full [4 oz] can diced green chilies, to taste
(If you like a lot of heat, you can substitute two (10 oz) cans Ro-Tel tomatoes for the fire-roasted tomatoes & green chilies. Or, if tomatoes are in season, you can use two cups of diced fresh tomatoes with 1/4 cup diced green chilies)
1/2 cup flour
1 cup skim milk
3/4 cup salsa (mild or medium, to taste)
*NOTE: If you use Ro-Tel tomatoes, you may omit the salsa
11/2 cans low-sodium chicken broth
4 boneless, skinless chicken breasts (about 11/2 lbs), halved lengthwise and cut crosswise into 1/2" strips
2 tbls chopped fresh cilantro
1/2 tsp freshly-ground black pepper
1 cup shredded Mexican blend cheese (blend of Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses) or CoJack cheese, divided
Nonfat sour cream and additional cilantro for garnish, optional
Adjust oven rack to upper-middle & lower-middle positions. Preheat oven to 450°. Spray corn tortillas lightly with nonstick cooking spray and place on 2 baking sheets. Bake until slightly crisp and lightly browned, about 10-12 minutes, turning once halfway through baking. Watch carefully during the last few minutes of cooking to make sure tortillas do not burn. Cool, then break into bite-size pieces. Reposition an oven rack to middle position. Dish will later be cooked at 450°, but it will take approximately 30 minutes to prepare ingredients, so you may wish to turn oven off at this point.
Heat oil in Dutch oven over medium-high heat until shimmery. Add onion and red or green pepper. Cook 1 minute. Add cumin & stir well. Cook 6 minutes more. Stir in garlic & cook 1 additional minute. Add tomatoes and green chilies, and cook until most of the liquid has evaporated, about 10 minutes. Stir in flour, and cook 1-2 minutes, until flour has been absorbed into mixture and is no longer visible. Mixture should be thick, almost gummy, at this point. Add milk, salsa, and chicken broth, and bring to a boil over high heat. Reduce heat, and simmer and stir until thickened, about 2-3 minutes. Add chicken, and cook about 4 minutes (stirring occasionally), until chicken is cooked through. Remove from heat & add cilantro, black pepper, and 3/4 cup of the cheese. Stir until cheese is melted.
Preheat oven to 450°. Scatter half of tortilla pieces in a 13x9" baking dish. Spoon half of filling evenly over tortillas. Scatter remaining tortilla pieces over filling; top with remaining filling.
*NOTE: At this point, casserole may be cooled slightly, covered tightly with foil, and refrigerated for 1 day.
Place casserole dish on top of a baking sheet, in case it bubbles over. Cover with foil, and bake at 450° until filling is bubbling, about 30 minutes. Remove foil. Sprinkle remaining 1/4 cup cheese evenly over casserole, and bake an additional 5-10 minutes, uncovered, until cheese is melted. Cool casserole 10 minutes. Garnish servings with a dollop of nonfat sour cream and additional cilantro, if desired, and serve.
*NOTE: Freezes well after cooking. To freeze, allow casserole to cool 20-30 minutes. Cover with foil, and place entire casserole in freezer for about 2-3 hours, or until firm and just beginning to freeze but still easy to pierce with a knife. Cut into desired portion sizes, wrap each portion individually, and place into freezer bags to freeze completely. When ready to cook, thaw portions completely in refrigerator for about 24 hours. Unwrap and reheat, covered, in oven (or microwave) until heated through.
This makes a 9x13 casserole, which will serve 6-10 people, depending on the size of the servings. Great accompanied by a fresh spinach salad, fresh fruit salad, and/or raw veggies.
10 corn tortillas
Nonstick cooking spray
1/2 tbls olive oil
2 medium onions, chopped fine
1 medium red or green pepper, diced
2 cloves garlic, minced
2 tsp ground cumin
1 can fire-roasted or regular diced tomatoes
1 half or full [4 oz] can diced green chilies, to taste
(If you like a lot of heat, you can substitute two (10 oz) cans Ro-Tel tomatoes for the fire-roasted tomatoes & green chilies. Or, if tomatoes are in season, you can use two cups of diced fresh tomatoes with 1/4 cup diced green chilies)
1/2 cup flour
1 cup skim milk
3/4 cup salsa (mild or medium, to taste)
*NOTE: If you use Ro-Tel tomatoes, you may omit the salsa
11/2 cans low-sodium chicken broth
4 boneless, skinless chicken breasts (about 11/2 lbs), halved lengthwise and cut crosswise into 1/2" strips
2 tbls chopped fresh cilantro
1/2 tsp freshly-ground black pepper
1 cup shredded Mexican blend cheese (blend of Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses) or CoJack cheese, divided
Nonfat sour cream and additional cilantro for garnish, optional
Adjust oven rack to upper-middle & lower-middle positions. Preheat oven to 450°. Spray corn tortillas lightly with nonstick cooking spray and place on 2 baking sheets. Bake until slightly crisp and lightly browned, about 10-12 minutes, turning once halfway through baking. Watch carefully during the last few minutes of cooking to make sure tortillas do not burn. Cool, then break into bite-size pieces. Reposition an oven rack to middle position. Dish will later be cooked at 450°, but it will take approximately 30 minutes to prepare ingredients, so you may wish to turn oven off at this point.
Heat oil in Dutch oven over medium-high heat until shimmery. Add onion and red or green pepper. Cook 1 minute. Add cumin & stir well. Cook 6 minutes more. Stir in garlic & cook 1 additional minute. Add tomatoes and green chilies, and cook until most of the liquid has evaporated, about 10 minutes. Stir in flour, and cook 1-2 minutes, until flour has been absorbed into mixture and is no longer visible. Mixture should be thick, almost gummy, at this point. Add milk, salsa, and chicken broth, and bring to a boil over high heat. Reduce heat, and simmer and stir until thickened, about 2-3 minutes. Add chicken, and cook about 4 minutes (stirring occasionally), until chicken is cooked through. Remove from heat & add cilantro, black pepper, and 3/4 cup of the cheese. Stir until cheese is melted.
Preheat oven to 450°. Scatter half of tortilla pieces in a 13x9" baking dish. Spoon half of filling evenly over tortillas. Scatter remaining tortilla pieces over filling; top with remaining filling.
*NOTE: At this point, casserole may be cooled slightly, covered tightly with foil, and refrigerated for 1 day.
Place casserole dish on top of a baking sheet, in case it bubbles over. Cover with foil, and bake at 450° until filling is bubbling, about 30 minutes. Remove foil. Sprinkle remaining 1/4 cup cheese evenly over casserole, and bake an additional 5-10 minutes, uncovered, until cheese is melted. Cool casserole 10 minutes. Garnish servings with a dollop of nonfat sour cream and additional cilantro, if desired, and serve.
*NOTE: Freezes well after cooking. To freeze, allow casserole to cool 20-30 minutes. Cover with foil, and place entire casserole in freezer for about 2-3 hours, or until firm and just beginning to freeze but still easy to pierce with a knife. Cut into desired portion sizes, wrap each portion individually, and place into freezer bags to freeze completely. When ready to cook, thaw portions completely in refrigerator for about 24 hours. Unwrap and reheat, covered, in oven (or microwave) until heated through.
Friday, March 25, 2011
BLACK BEAN AND TOASTED CORN TACOS
Here is another submission by the lovely Bridget! This recipe is also from vegetariantimes.com. Sounds like the perfect dish for the first outdoor meal of the season!
Thanks, Bridget!
1 cup cooked black beans (canned is fine)
1/2 cup salsa
2 cloves garlic, minced (about 2 tsp)
21/2 tsp cumin, divided
1 cup frozen corn, thawed
1/4 tsp black pepper
cayenne pepper, to taste
4 6-inch corn tortillas
olive oil cooking spray
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup cilantro, coarsely chopped
2 small green onions, finely chopped (about 1/4 cup)
1/4 cup crumbled cotija or feta cheese, optional
Bring beans, salsa, garlic, and 1 tsp cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess liquid. Add corn to skillet in single layer, and sprinkle with remaining 11/2 tsp cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350˚F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. (Note from Pam: I like to heat tortillas on a flat iron skillet on both sides until puffed.) Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 tbls cheese, if using. Serve immediately.
Makes 4 tacos.
Thanks, Bridget!
1 cup cooked black beans (canned is fine)
1/2 cup salsa
2 cloves garlic, minced (about 2 tsp)
21/2 tsp cumin, divided
1 cup frozen corn, thawed
1/4 tsp black pepper
cayenne pepper, to taste
4 6-inch corn tortillas
olive oil cooking spray
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup cilantro, coarsely chopped
2 small green onions, finely chopped (about 1/4 cup)
1/4 cup crumbled cotija or feta cheese, optional
Bring beans, salsa, garlic, and 1 tsp cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess liquid. Add corn to skillet in single layer, and sprinkle with remaining 11/2 tsp cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
Preheat oven or toaster oven to 350˚F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. (Note from Pam: I like to heat tortillas on a flat iron skillet on both sides until puffed.) Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 tbls cheese, if using. Serve immediately.
Makes 4 tacos.
Sunday, October 31, 2010
BLACK BEAN AND CRUNCHY CABBAGE SOUP
This is a variation on the Sopa Azteca recipe. http://balanced4fitness.blogspot.com/2009/03/sopa-azteca.html
I had leftover broth but no chicken or avocado, so I improvised. This is a delicious vegetarian version of that recipe. I loved it for lunch, but it would be great for dinner, too. The cabbage really amps up the nutrition, and it also adds a wonderful crunch & subtle flavor to the soup. This is a very hearty soup--You could almost use a fork, but you'll want a spoon to enjoy every drop of the yummy broth.
2 tsp olive oil
1 cup onion, chopped
3 cups chicken (or vegetable) broth
1 can fire-roasted tomatoes
1/2 cup salsa
1 can black beans, drained & rinsed
3-4 cups shredded cabbage or coleslaw mix
Optional toppings:
cilantro
diced avocado
shredded Monterey Jack cheese
hot pepper sauce, such as Tabasco
sliced jalapeno peppers
Heat oil in a large saucepan over med-high heat. Add onion; saute 5-10 minutes, or until onion becomes translucent. Add broth, tomatoes, and salsa. Stir & bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add beans. Increase heat slightly, and simmer for an additional 5-10 minutes. Place 3/4 to 1 cup of cabbage or coleslaw mix into each of 4 large, shallow soup bowls. Ladle broth/bean mixture over cabbage, and serve immediately. Sprinkle with toppings as desired.
I had leftover broth but no chicken or avocado, so I improvised. This is a delicious vegetarian version of that recipe. I loved it for lunch, but it would be great for dinner, too. The cabbage really amps up the nutrition, and it also adds a wonderful crunch & subtle flavor to the soup. This is a very hearty soup--You could almost use a fork, but you'll want a spoon to enjoy every drop of the yummy broth.
2 tsp olive oil
1 cup onion, chopped
3 cups chicken (or vegetable) broth
1 can fire-roasted tomatoes
1/2 cup salsa
1 can black beans, drained & rinsed
3-4 cups shredded cabbage or coleslaw mix
Optional toppings:
cilantro
diced avocado
shredded Monterey Jack cheese
hot pepper sauce, such as Tabasco
sliced jalapeno peppers
Heat oil in a large saucepan over med-high heat. Add onion; saute 5-10 minutes, or until onion becomes translucent. Add broth, tomatoes, and salsa. Stir & bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add beans. Increase heat slightly, and simmer for an additional 5-10 minutes. Place 3/4 to 1 cup of cabbage or coleslaw mix into each of 4 large, shallow soup bowls. Ladle broth/bean mixture over cabbage, and serve immediately. Sprinkle with toppings as desired.
Monday, September 20, 2010
MEXICAN BEAN SALAD
This salad is really, really good, and it's very different, too. It's definitely healthy--loaded with 3 kinds of beans that are rich in protein and fiber, crisp veggies, and heart-healthy olive oil. It makes a perfect warm-weather meal (no cooking!), or serve it as a side dish anytime. Yummy!
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can dark kidney beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1/2 green bell pepper, diced
1 red pepper, diced
10 oz frozen corn (no need to thaw or cook)
1 small red onion, minced
1/4 cup olive oil*
1/4 cup red wine vinegar*
2 tbls lime juice
1 tbls lemon juice
1 tbls sugar
1 tsp sea salt
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tbls ground cumin
1/2 tbls black pepper
1/2 tsp hot pepper sauce (more or less, to taste)
*If you prefer less dressing, reduce vinegar & olive oil to 1/8 cup each.
Dressing:
In medium bowl, whisk together red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper, and hot pepper sauce. Once sugar has dissolved, whisk in olive oil gradually until all ingredients are well-incorporated. Allow dressing to set at room temperature.
Salad:
In large bowl, combine beans, green & red pepper, corn, and red onion. Toss well.
Pour dressing over veggies, and mix well. Serve chilled or at room temperature. Refrigerate any leftovers.
Serves 10.
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can dark kidney beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1/2 green bell pepper, diced
1 red pepper, diced
10 oz frozen corn (no need to thaw or cook)
1 small red onion, minced
1/4 cup olive oil*
1/4 cup red wine vinegar*
2 tbls lime juice
1 tbls lemon juice
1 tbls sugar
1 tsp sea salt
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tbls ground cumin
1/2 tbls black pepper
1/2 tsp hot pepper sauce (more or less, to taste)
*If you prefer less dressing, reduce vinegar & olive oil to 1/8 cup each.
Dressing:
In medium bowl, whisk together red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper, and hot pepper sauce. Once sugar has dissolved, whisk in olive oil gradually until all ingredients are well-incorporated. Allow dressing to set at room temperature.
Salad:
In large bowl, combine beans, green & red pepper, corn, and red onion. Toss well.
Pour dressing over veggies, and mix well. Serve chilled or at room temperature. Refrigerate any leftovers.
Serves 10.
Monday, May 24, 2010
BREAKFAST BURRITOS
OK, this is such a simple, no-brainer recipe that I probably shouldn't even post it. But I'm posting it anyway, because:
1) I really do like these burritos, and
2) I'm running out of recipes!!!
I haven't had the time to try out new recipes lately, but bear with me... In the meantime, I'm ALWAYS grateful for any recipe submissions on the blog, so feel free to post away!
I love to have these burritos for either breakfast or dinner. They are so quick to throw together--especially perfect when I'm in a rush. If you're looking for high protein food, these qualify. I like to use corn tortillas, as they contain about 1/2 the calories of flour tortillas, they have more fiber, and they add a distinct flavor. You can heat the tortillas in the microwave, but I much prefer cooking them on a pre-heated cast-iron griddle (even a dry non-stick skillet will do) until they are hot & somewhat puffed. And, although bacon does not qualify as "health" food, it adds a lot of flavor and only 25 calories per serving. To make things even easier, I use the packaged, pre-cooked & pre-crumbled bacon pieces.
You can get fancy by adding any number of ingredients, such as:
diced avocado
salsa
diced cooked potato
diced fresh tomato
chopped cilantro
diced onion
diced jalapeno peppers
Serves 2
4 corn tortillas
1 tsp olive oil
2 eggs
2 tbls bacon, crumbled
4 tbls cheddar-jack cheese, shredded
salt & pepper to taste
Pre-heat skillet, if using, to cook tortillas. (Heat tortillas while eggs are cooking.) Heat olive oil in another skillet over medium heat. Scramble eggs with a teaspoon or so of water. Add to skillet, stirring frequently. When eggs begin to cook, stir in bacon pieces. Once eggs are cooked through, remove from heat & season with salt & pepper, if desired. On each tortilla, spread 1 tbls of shredded cheese. Top with 1/4 egg mixture. Fold sides of tortillas inward over egg mixture & serve immediately.
1) I really do like these burritos, and
2) I'm running out of recipes!!!
I haven't had the time to try out new recipes lately, but bear with me... In the meantime, I'm ALWAYS grateful for any recipe submissions on the blog, so feel free to post away!
I love to have these burritos for either breakfast or dinner. They are so quick to throw together--especially perfect when I'm in a rush. If you're looking for high protein food, these qualify. I like to use corn tortillas, as they contain about 1/2 the calories of flour tortillas, they have more fiber, and they add a distinct flavor. You can heat the tortillas in the microwave, but I much prefer cooking them on a pre-heated cast-iron griddle (even a dry non-stick skillet will do) until they are hot & somewhat puffed. And, although bacon does not qualify as "health" food, it adds a lot of flavor and only 25 calories per serving. To make things even easier, I use the packaged, pre-cooked & pre-crumbled bacon pieces.
You can get fancy by adding any number of ingredients, such as:
diced avocado
salsa
diced cooked potato
diced fresh tomato
chopped cilantro
diced onion
diced jalapeno peppers
Serves 2
4 corn tortillas
1 tsp olive oil
2 eggs
2 tbls bacon, crumbled
4 tbls cheddar-jack cheese, shredded
salt & pepper to taste
Pre-heat skillet, if using, to cook tortillas. (Heat tortillas while eggs are cooking.) Heat olive oil in another skillet over medium heat. Scramble eggs with a teaspoon or so of water. Add to skillet, stirring frequently. When eggs begin to cook, stir in bacon pieces. Once eggs are cooked through, remove from heat & season with salt & pepper, if desired. On each tortilla, spread 1 tbls of shredded cheese. Top with 1/4 egg mixture. Fold sides of tortillas inward over egg mixture & serve immediately.
Thursday, April 29, 2010
BLACK BEAN & CORN SOFT TACOS
This is a great dinner for the warmer weather we've been enjoying. I like to set it up as a "build-your-own-taco" bar, mainly because everyone in our family likes different ingredients. It's very easy if you just prepare everything in advance & put each ingredient in a separate bowl. Then you can pop the warm ingredients in the microwave (if you use one) to keep them hot without over-cooking.
Note: If using cast-iron skillet to heat tortillas, give the skillet plenty of time to pre-heat.
Serves 4
8 corn (or flour) tortillas (Mission brand is good.)
1 can black beans, drained & rinsed
2 tbls (more or less to taste) jalapeno peppers, minced
(gotta be Mrs. Renfro's brand! --See note below recipe)
1 Roma tomato, diced
1/2 tsp garlic salt, divided
1 cup frozen corn
1 tsp olive oil
1 small red pepper, seeded & cut into 1" x 1/4" slices
1/4 red onion, diced
1/4 tsp white pepper
1 1/2 cups shredded crispy lettuce, such as romaine
1 cup finely shredded cheese, such as Kraft's "Authentic Mexican Style" white cheese
Optional garnishes:
additional chopped tomato
chopped avocado
additional jalapeno peppers
sour cream
Cook corn in small amount of water until just done but still a bit crisp. Drain and set aside. Heat olive oil in skillet over medium heat. Add red onion & red pepper. Saute until onion is transparent and tender, about 7-10 minutes. Add corn, white pepper and half of garlic salt, and stir well. Set aside & keep warm.
Meanwhile, combine black beans, tomato, and jalapeno peppers in small saucepan. Add about 2 tbls water. Cook, uncovered, over medium-high heat until hot. Season with remaining garlic salt. Mixture should be moist but not soupy; keep warm. Do not allow beans to dry out; add additional water if needed.
Note: If using cast-iron skillet to heat tortillas, give the skillet plenty of time to pre-heat.
Serves 4
8 corn (or flour) tortillas (Mission brand is good.)
1 can black beans, drained & rinsed
2 tbls (more or less to taste) jalapeno peppers, minced
(gotta be Mrs. Renfro's brand! --See note below recipe)
1 Roma tomato, diced
1/2 tsp garlic salt, divided
1 cup frozen corn
1 tsp olive oil
1 small red pepper, seeded & cut into 1" x 1/4" slices
1/4 red onion, diced
1/4 tsp white pepper
1 1/2 cups shredded crispy lettuce, such as romaine
1 cup finely shredded cheese, such as Kraft's "Authentic Mexican Style" white cheese
Optional garnishes:
additional chopped tomato
chopped avocado
additional jalapeno peppers
sour cream
Cook corn in small amount of water until just done but still a bit crisp. Drain and set aside. Heat olive oil in skillet over medium heat. Add red onion & red pepper. Saute until onion is transparent and tender, about 7-10 minutes. Add corn, white pepper and half of garlic salt, and stir well. Set aside & keep warm.
Meanwhile, combine black beans, tomato, and jalapeno peppers in small saucepan. Add about 2 tbls water. Cook, uncovered, over medium-high heat until hot. Season with remaining garlic salt. Mixture should be moist but not soupy; keep warm. Do not allow beans to dry out; add additional water if needed.
For best results, heat the tortillas individually in a pre-heated dry skillet; cast iron is best, but non-stick will also work. Heat on each side until puffed & lightly browned. (If you want to prepare several at once, keep them in a warm oven after heating in skillet, wrapped lightly in foil or a dish towel. Watch them to make sure they do not dry out.) Fill each tortilla with 1 to 2 tbls each of the bean and the corn mixture. Top with shredded lettuce, cheese, and other garnishes, as desired. Fold tortilla in half. Serve immediately.
Note: Even if you usually do not like jalapeno peppers, try the Mrs. Renfro brand. They come pre-sliced in a 16 oz glass jar. They are really good: crisp, very flavorful, & spicy without being overly hot.
Tuesday, October 13, 2009
CHICKEN & VEGGIE TORTILLA SOUP
This is a very hearty, meal-in-one soup.
1 small onion, chopped
2 cloves garlic, minced
2 tsp olive oil
4 oz green chilies, chopped (more or less to taste)
1 can Mexican-style tomatoes
4 cups reduced-sodium chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp cumin
1 can pinto beans, rinsed & drained
1 cup frozen corn
2 cups carrots, sliced or chopped
4 tbls flour
1/2 cup water
1 lb boneless, skinless chicken breast, diced
1/4 cup fat-free sour cream
2-4 corn tortillas for tortilla strips (instructions below), or tortilla chips, crumbled
Saute onion & garlic in oil until tender, about 5 minutes. Add green chilies, tomatoes, broth, lemon pepper, Worcestershire sauce, chili powder, & cumin. Stir well. Add beans, corn, and carrots. Bring to a boil, and then reduce heat to low. Cover & simmer 30 minutes. Whisk together flour and water; blend until smooth. Add to soup, and bring to a boil again, stirring constantly. Add diced chicken. Stir well. Reduce heat, & simmer uncovered for about 5 minutes, or until chicken is just cooked through. Add sour cream to soup. Stir well to blend, & simmer gently for 5 minutes more. Garnish with tortilla strips.
Tortilla strips:
You can use purchased tortilla strips, crumbled tortilla chips (look for the unsalted variety), or make your own:
Preheat oven to 400˚. Slice corn tortillas into strips. Spread out on cookie sheet. Spray lightly w/cooking spray. Bake for 8-10 minutes, or until lightly browned. Turn once during cooking, and be careful not to burn--once they begin to brown, they can burn quickly.
1 small onion, chopped
2 cloves garlic, minced
2 tsp olive oil
4 oz green chilies, chopped (more or less to taste)
1 can Mexican-style tomatoes
4 cups reduced-sodium chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp cumin
1 can pinto beans, rinsed & drained
1 cup frozen corn
2 cups carrots, sliced or chopped
4 tbls flour
1/2 cup water
1 lb boneless, skinless chicken breast, diced
1/4 cup fat-free sour cream
2-4 corn tortillas for tortilla strips (instructions below), or tortilla chips, crumbled
Saute onion & garlic in oil until tender, about 5 minutes. Add green chilies, tomatoes, broth, lemon pepper, Worcestershire sauce, chili powder, & cumin. Stir well. Add beans, corn, and carrots. Bring to a boil, and then reduce heat to low. Cover & simmer 30 minutes. Whisk together flour and water; blend until smooth. Add to soup, and bring to a boil again, stirring constantly. Add diced chicken. Stir well. Reduce heat, & simmer uncovered for about 5 minutes, or until chicken is just cooked through. Add sour cream to soup. Stir well to blend, & simmer gently for 5 minutes more. Garnish with tortilla strips.
Tortilla strips:
You can use purchased tortilla strips, crumbled tortilla chips (look for the unsalted variety), or make your own:
Preheat oven to 400˚. Slice corn tortillas into strips. Spread out on cookie sheet. Spray lightly w/cooking spray. Bake for 8-10 minutes, or until lightly browned. Turn once during cooking, and be careful not to burn--once they begin to brown, they can burn quickly.
Saturday, March 14, 2009
SOPA AZTECA
This is my new favorite recipe;my whole family loved it. It's a "triple-winner": healthy, simple, and most important, delicious!
I've posted it with the less gourmet ingredients, but you can view the original recipe at http://www.chefmd.com/recipe_display.php?id=91
2 tsp olive oil
1 cup chopped white onion
2 cans low sodium chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1/2 cup salsa (I used medium heat)
2 cups shredded skinless rotisserie chicken breast
1 cup shredded cabbage or packaged coleslaw mix
1/2 ripe avocado, diced
1/4 cup shredded Monterray Jack cheese
1 cup broken low fat unsalted tortilla chips
1/4 cup chopped cilantro (optional)
Heat oil in a large saucepan over medium-high heat. Add onion; saute 5 minutes or until transparent. Add broth, tomatoes and salsa; bring to a boil. Reduce heat; simmer uncovered 10 minutes or until onion is tender, stirring once. Arrange chicken, cabbage and avocado in bottom of four large, shallow soup bowls. When ready to serve, make sure that broth is very hot (almost boiling again), and then ladle broth over chicken mixture; top with cheese, chips and, if desired, cilantro. Serve immediately.
Substitutions: Leftover cooked chicken breast may replace the rotisserie chicken breast.
Nutritional AnalysisTotal fat (g): 10; Fat calories (kc): 91; Cholesterol (mg): 59; Trans fatty acids (g): 0; Saturated fat (g): 2.9; Polyunsaturated fat (g): 1.4; Monounsaturated fat (g): 2.9; Fiber (g): 3.6; Carbohydrates (g): 20; Sugar (g): 8.0; Protein (g): 25; Sodium (mg): 656; Calcium (mg) 98.
I've posted it with the less gourmet ingredients, but you can view the original recipe at http://www.chefmd.com/recipe_display.php?id=91
2 tsp olive oil
1 cup chopped white onion
2 cans low sodium chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1/2 cup salsa (I used medium heat)
2 cups shredded skinless rotisserie chicken breast
1 cup shredded cabbage or packaged coleslaw mix
1/2 ripe avocado, diced
1/4 cup shredded Monterray Jack cheese
1 cup broken low fat unsalted tortilla chips
1/4 cup chopped cilantro (optional)
Heat oil in a large saucepan over medium-high heat. Add onion; saute 5 minutes or until transparent. Add broth, tomatoes and salsa; bring to a boil. Reduce heat; simmer uncovered 10 minutes or until onion is tender, stirring once. Arrange chicken, cabbage and avocado in bottom of four large, shallow soup bowls. When ready to serve, make sure that broth is very hot (almost boiling again), and then ladle broth over chicken mixture; top with cheese, chips and, if desired, cilantro. Serve immediately.
Substitutions: Leftover cooked chicken breast may replace the rotisserie chicken breast.
Nutritional AnalysisTotal fat (g): 10; Fat calories (kc): 91; Cholesterol (mg): 59; Trans fatty acids (g): 0; Saturated fat (g): 2.9; Polyunsaturated fat (g): 1.4; Monounsaturated fat (g): 2.9; Fiber (g): 3.6; Carbohydrates (g): 20; Sugar (g): 8.0; Protein (g): 25; Sodium (mg): 656; Calcium (mg) 98.
Subscribe to:
Posts (Atom)