Enjoy these Southwest favorites including churros, tostadas
|
|
| Bacon, lettuce and tomato salsa wraps are a favorite of Grace’s family. (Alex T. Paschal/apaschal@saukvalley.com) |
| Buy Sauk Valley Media Photos » |
Cinco de Mayo has come and gone, and Mother’s Day is Sunday. Soon it will be summer grilling season, but first I have a few miscellaneous recipes that caught my eye.
I know our readers are fond of Mexican cuisine, so we will have some of that. By the way, some of you have mentioned that you would like to learn to make your own tortillas. One of my granddaughters is learning to make tortillas from corn flour and we will feature them soon.
Everybody loves the wraps, including me. I tried this BLT salsa wrap, and it has become a favorite in my family. They are easy, fun, and good for you. I used an all-grain tortilla and turkey bacon, but make it to suit your own tastes.
BLT salsa wraps
Salsa
2 or 3 large firm tomatoes, chopped
1 medium to large sliced red onion
A small handful of chopped fresh cilantro
1 small jalapeńo pepper
Dash of salt
2 or 3 small, colored, sweet peppers, chopped
1 tablespoon lime juice
8 slices turkey bacon or pork bacon
1/4 cup mayonnaise, or to taste
4 (8-to-10-inch) tortillas of your choice
2 cups fresh baby spinach
For salsa, in a medium-size bowl, combine first 6 ingredients. Stir in lime juice, set aside.
Cook bacon, drain well on paper towels, cut in halves.
To assemble: Spread mayonnaise over tortillas; top with spinach. Using a slotted spoon, spread salsa over spinach. Top with bacon. Roll up tortillas. Cut each wrap in half, crosswise. Serve with remaining salsa.
1 serving (2 halves) has 277 calories.
Shredded beef chimichangas
Usually deep-fried, chimichangas can also be oven-fried with less mess. You can use the same filling in burritos and deep-fry those.
Prep time: 10 minutes
Cook time: 3 hours
Ready in: 3 hours, 10 minutes
Servings: 4
2 pounds boneless beef chuck roast, fat trimmed
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 cup salsa
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium-size bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees.
Brush both sides of each tortilla with melted butter. Spoon beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9-by-13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Southwest chicken salad recipe
Prep/total time: 30 minutes
Yield: 12 servings
4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
Dressing:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
Salad
Torn mixed salad greens and sliced almonds
Pitas
Whole-wheat pita pocket halves and lettuce leaves
Wraps
Whole-wheat tortillas and sliced ripe avocado
Build it!
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.
Salads: Top salad greens with chicken salad; sprinkle with almonds.
Pitas: Line pita halves with lettuce leaves; fill with chicken salad.
Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.
Yield: 6 cups.
Nutritional facts
1/2 cup chicken salad (calculated without serving suggestions) equals 166 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 316 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.
Diabetic exchanges: 2 lean meat, 1/2 starch, 1/2 fat.
-Originally published as Southwest Chicken Salad in Taste of Home April/May 2010
Fruit salsa and cinnamon chips
Easy to make, for an appetizer or a snack.
Prep time: 15 minutes
Cook time: 10 minutes
On the table: 45 minutes
Makes: 10 servings
Fruit salsa
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
Note: If frozen berries are used, thaw first
Chips
10 (10-inch) flour tortillas
Butter-flavored cooking spray
2 tablespoons cinnamon sugar
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees.
Coat one side of each flour tortilla with butter-flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Churros (Mexican fritters)
What to drink? Coffee
Prep time: 10 minutes
Cook time: 10 minutes
Ready in: 20 minutes
Servings: 4
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees. Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Grilled chicken, avocado tostadas
Prep time: 30 minutes
Cook time: 1 hour, 30 minutes
Ready in: 2 hours
Servings: 4
4 (6-inch) corn or flour tortillas
2 tablespoons cooking oil
3 tablespoons taco seasoning
4 skinless, boneless chicken breast halves
Nonstick cooking spray
4 cups baby spinach leaves
1 avocado, pitted, peeled, and sliced
1/2 cup bottled thick and chunky salsa
Brush tortillas on both sides with 1 tablespoon of oil; sprinkle with half the taco seasoning. Brush chicken breasts on both sides with remaining oil and sprinkle with remaining seasoning.
Coat unheated grill rack with nonstick cooking spray. Place tortillas on the prepared grill rack directly over medium heat; grill about 2 minutes or until crisp, turning once halfway through grilling. Transfer to four dinner plates. Place chicken on the rack of the grill directly over medium heat; grill for 12 to 15 minutes or until tender and no longer pink (170 degrees), turning once halfway through grilling.
Divide spinach leaves and avocado slices among grilled tortillas. Shred chicken with a fork. Arrange shredded chicken over avocado. Spoon salsa over the chicken.
CHICKEN:
4 skinless, boneless chicken breast halves
Garlic salt to taste
18 (6-inch) corn tortillas, torn in half
1 (28-ounce) can green chile enchilada sauce
1 (16-ounce) package shredded Monterey Jack cheese
1 (8-ounce) container, reduced-fat sour cream
Preheat oven to 350 degrees. Lightly grease a medium-size baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2-inch enchilada sauce in the bottom of a medium-size baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Calories: 488 per serving
Household hints from 1987
Fry slices of bacon ahead of time, drain them, then wrap in waxed paper. Freeze in a plastic bag. Reheats in seconds.
