Happy Thursday Everyone! As you are enjoying your time outdoors please be mindful to keep yourself safe. Here are some kitchen tips to help you with grilling outdoors and ways to keep your food edible.
Cinco de Mayo is coming. Do you know what it means? Do you celebrate it with family and friends? Today’s Foodie Friday post is all about this Mexican holiday. In celebration of the ‘Battle of Puebla’ during the Franco-Mexican War in 1862 we will pay tribute with different Mexican food dishes.
Stuffed Cheese & Bacon Jalepenos
Photo by Kraft
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
4 slices Bacon, cooked, crumbled
2 Tbsp. finely chopped onions
2 tbsp. chopped fresh cilantro
1 clove garlic minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
- Peel and mash avocados in a medium serving bowl.
- Stir in onion, garlic, tomato, lime juice, salt and pepper.
- Season with remaining lime juice and salt and pepper to taste.
- Chill for half an hour to blend flavors.
1 tbsp. Extra Virgin Olive Oil
½ cup finely chopped onion (about ½ medium onion)
1 3.5 oz. pkg. chorizo, finely chopped
1 Jalapeño Pepper, finely chopped (about 1 tbsp.)
2 tsp Minced Garlic
2 tbsp. GOYA Chipotle Sauce
2 pkg. (7 oz. each) Gouda Cheese, shredded or 1 lb. shredded Monterey
Jack or mozzarella cheese
1 pkg. (10oz.) Corn Tortillas, warmed
||Heat oven to 350°F. Heat oil in medium sauté pan over medium-high heat. Add onions; cook until soft and translucent, about 5 minutes. Add chorizo; cook until lightly browned, about 2 minutes. Add jalapeño pepper and garlic, cook until fragrant, about 1 minute more. Stir in chipotle sauce; remove from heat.
||Meanwhile, fill 9”x13” glass baking dish halfway with water. Place 8”x8” glass baking dish inside to create a bain marie. Place shredded cheese in smaller dish. Top cheese with chorizo mixture; cover tightly with aluminum foil
||Bake until cheese melts, about 10 minutes. Serve hot, with warm tortillas.
Chilaquiles (Breakfast Dish)
1 chicken breast with bone
2 Bouillon (consomé de pollo)
1 pack (10 oz.) of Corn Tortillas
2 cans (26 oz.) Whole Tomatillos, drained
1 large chopped onion
2 tsp. Minced Garlic or 1 clove fresh garlic
8 Serrano Chiles or to taste
4 oz. shredded cheese
4 oz. sour cream
1/2 cup white onion, finely chopped
||To small saucepan, add chicken breast, 1 chicken bouillon and enough cold water to cover chicken by 1 inch. Transfer saucepan to stove; bring water to boil over medium-high heat. Reduce heat to medium low and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to cutting board until cool enough to handle; reserve 1 cup broth. Shred chicken, discarding any bones, cartilage and/or skin.
||Slice the tortillas in eight sections (triangles) and place in a frying pan with hot oil. Deep fry all triangles until they turn golden and crunchy. Remove and drain on a paper towel. Discard all but one teaspoon of oil.
||In a blender, place the tomatillos, onions, garlic, chiles, a cup of the broth and the chicken boullion. Blend all these ingredients well. Add salt and pepper to taste.
||Set the frying pan that prepared the tortillas chips on medium heat, pour in the salsa, and cook for 5 minutes. Add the homemade tortilla chips and let them soak in the salsa, approximately 5 to 6 minutes. Don’t let them get too soggy. Add more chicken broth if the sauce gets to thick. Add the shredded chicken and the shredded cheese, and heat.
I hope you enjoy these recipes. As always feel free to comment on the blog, send us an email, follow us on twitter or check us out on Facebook.
1. Pre heat oven to 375°F.
2. Mix all ingredients except peppers; spoon into peppers.
3. Place filled-sides up, on baking sheet.
4. Bake 10 min. or until cheese is melted.
Chili Rellenos Casserole
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
- Preheat oven to 350 degrees F.
- Spray a 9×13-inch baking dish with cooking spray.
- Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies.
- In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes.
- Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
- Sprinkle with remaining Jack and Cheddar cheeses, and serve.
1 cup Mexican Style Shredded Four Cheese