Mesa Recipes: Easy Mesa Cooking with Delicious Mesa and Chipotle Recipes [2 ed.] 1074508432, 9781074508432

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Mesa Recipes Easy Mesa Cooking with Delicious Mesa Recipes

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Table of Contents Classical Mesa Quesadillas II 9 Mozzarella Rancho Chicken 10 Arizona Beef 11 Mexican Casserole 14 Rancho Minestrone Beef Soup 15 Maggie’s Easy Texas Style Black Bean Burgers 16 Enchiladas 17 Texas Style Fried Chicken 20 Sweet Honey Chicken 21 Texas Mexican Burritos 22 Black Eyed Peas in Texas 23 Authentic Southern Corn 26 Classical Mexican Quesadillas I 27 Breakfast Tacos From Mexico 28 Green Chili Stew 29 Ground Turkey Tacos 30 Mesa Apple Salad 31 Tucson Chili 32 Spicy Honey Lamb 33 Cilantro and Tomato Pasta 37

Coconut Chili Soup 39 3-Ingredient Mesa Steaks 42 Arizona Sports Bar Cream Cheese Dip 43 Potato Skins Arizona Style 44 Spicy Mexican Quinoa 48 South of the Border Style Pesto 49 El Pollo Soup 50 Restaurant-Style Latin Rice 51 Canela Brownies 52 Taco Steaks 53 Ground Beef Mexican Dip 54 Tucson Casserole 55 A Strong Coffee in Mexico 58 Saguaro Pie 59 Pueblo Cast Iron Spicy Bread 60 Hot Cheddar Dip 61 Southwest Mayo 62 Catalina’s Corn Soup 63 Homemade Chipotle Mayonnaise 64 Creamy Chipotle Guacamole 65 Wine Braised Chipotle Shrimp 66 Creamy Chipotle Chicken 67

Chipotle Yogurt Sauce 70 Cheesy Chipotle-Cilantro Turkey Burgers 71 Hearty Fajita Soup 72 Fajitas 101 73 Fajita Town 74 Maria’s Favorite Fajitas 75 Wednesday’s Dinner Fajitas 77 Tangy Fajitas 80 Santa Salsita Fajitas 81 Classical Latin Fajita Marinade 82 Barbecued Chipotle Meatloaf 83 Chipotle Mac and Cheese 84 Chipotle Tomato Salsa 85 Sweet & Spicy Mustard Chicken Thighs 86 Chipotle Black Beans, Corns & Quinoa Chili 87 Chicken in Chipotle Gravy 88

Classical

Mesa Quesadillas II

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 673 kcal Fat 29.1 g Carbohydrates 72.8g Protein 31 g Cholesterol 65 mg Sodium 940 mg

Ingredients 2 tomatoes, diced 1 onion, finely diced 2 limes, juiced 2 tbsps diced fresh cilantro 1 jalapeno pepper, seeded and minced salt and pepper to taste 2 tbsps olive oil, divided 2 skinless, boneless chicken breast halves - cut into strips

1/2 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced 4 (12 inch) flour tortillas 1 C. shredded Monterey Jack cheese 1/4 C. sour cream, for topping

Directions 1. 2. 3. 4.

Get a bowl, combine: pepper, tomatoes, salt, onions, jalapenos, cilantro, and lime juice. This is your Pico de Gallo. Now stir fry your chicken in olive oil until fully done and place it to the side. Add in a bit more olive oil and being to stir fry your sliced onions and green pepper until soft, then add the garlic and cook everything for 1 more min. 5. Add in half of the tomato mix and the chicken. Get the contents hot. 6. Now shut the heat. 7. Get a 2nd pan and layer the following in it: 1 tortilla, a quarter of a C. of cheese, half of the chicken mix, and another quarter of a C. of cheese. 8. Now layer an additional tortilla. 9. Brown one side of the quesadilla and then turn it over. Brown the opposite side of the quesadilla and cut it into 4 pieces. Now continue the process for the rest of the ingredients. 10. Top each quesadilla piece with a dollop of sour cream and more tomato mix. 11. Enjoy. Classical Mesa Quesadillas II

9

MOZZARELLA

Rancho Chicken

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 543 kcal Fat 45.8 g Carbohydrates 3.5g Protein 27.6 g Cholesterol 103 mg Sodium 863 mg

Ingredients 2 tsps olive oil 1 1/2 lbs skinless, boneless chicken parts 1 1/2 C. Ranch-style salad dressing

2 C. shredded mozzarella cheese

Directions 1. Coat a casserole dish with olive oil and then set your oven to 350 degrees before doing anything else. 2. Layer your chicken in the dish and top the chicken with ranch. 3. Cook the chicken for 25 mins in the oven. 4. Then add the cheese and continue cooking it for 14 more mins. 5. Enjoy.

10

Mozzarella Rancho Chicken

Arizona Beef

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 366 kcal Fat 18 g Carbohydrates 12g Protein 38.5 g Cholesterol 105 mg Sodium 314 mg

Ingredients 1/2 tbsp shortening 1 1/2 lbs cubed stew meat 1 onion, diced 1 (14.5 oz.) can stewed tomatoes 2 fresh jalapeno chili peppers, seeded and diced

2 diced tomatoes 1/2 tsp ground cumin 1 clove garlic, minced salt and pepper to taste water as needed

Directions 1. Sear your beef in shortening then for 5 mins fry the onions. 2. Pour in: canned tomatoes, pepper, jalapenos, garlic, chili peppers, cumin, and fresh tomatoes. 3. Get the mix boiling, set the heat to low, and let the contents gently cook, with a lid on the pot, for 50 mins. 4. Enjoy.

Arizona Beef

11

MEXICAN

Casserole

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 413 kcal Fat 26.9 g Carbohydrates 15.4g Protein 25.9 g Cholesterol 93 mg Sodium 1037 mg

Ingredients 1 1/2 lbs lean ground beef 1 (1.25 oz.) package taco seasoning mix 1 (16 oz.) can refried beans 1 (16 oz.) jar salsa

2 C. shredded Monterey Jack cheese

Directions 1. Set your oven to 325 degrees before doing anything else. 2. Stir fry your beef, remove any excess oils, and add in the taco seasoning. 3. Place the contents into a casserole dish and top everything with the salsa, beans, and cheese. 4. Cook the casserole in the oven for 27 mins. 5. Enjoy.

14

Mexican Casserole

Rancho

Minestrone Beef Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 617 kcal Fat 33.6 g Carbohydrates 51.9g Protein 30.3 g Cholesterol 99 mg Sodium 1593 mg

Ingredients 1 lb ground beef 1 (10 oz.) can diced tomatoes with green chili peppers 1 (16 oz.) can ranch style chili beans 1 (15.25 oz.) can whole kernel corn 1 (19 oz.) can minestrone soup

salt and pepper to taste

Directions 1. 2. 3. 4. 5.

Stir fry your beef, until it is fully, in a big pot. Then add in the chili beans, minestrone, diced tomatoes, and corns with juice. Add your preferred amount of pepper and salt and place a lid on the pot. Cook the stew for 35 mins Enjoy.

Rancho Minestrone Beef Soup

15

MAGGIE’S

Texas Style Black Bean Burgers (Vegetarian Approved)

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 128 kcal Fat 1.5 g Carbohydrates 23.4g Protein 7.5 g Cholesterol 0 mg Sodium 753 mg

Ingredients 1 tbsp ground flax seed 3 tbsps water 1 (15 oz.) can black beans - drained, rinsed, and mashed 1/4 C. panko bread crumbs 1 clove garlic, minced

1/2 tsp salt 1/2 tbsp Worcestershire sauce 1/8 tsp liquid smoke flavoring cooking spray

Directions 1. Get a bowl, let the following stand for 10 mins: water and flax seeds. 2. Get a 2nd bowl, combine: liquid smoke, flax mix, Worcestershire, beans, salt, panko, and garlic. 3. Shape the mix, with your hands, into four burgers. 4. Now place everything in the fridge for 1 hour before frying them with nonstick spray for 6 mins each side. 5. Enjoy.

16

Maggie’s Easy Texas Style Black Bean Burgers

Enchiladas

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 975 kcal Fat 63.6 g Carbohydrates 46.8g Protein 55.9 g Cholesterol 1206 mg Sodium 1624 mg

Ingredients 3 (10.75 oz.) cans condensed cream of chicken soup 1 pint sour cream 1 C. green chili peppers, diced 12 (6 inch) corn tortillas 1 roasted chicken, shredded

8 oz. shredded Colby longhorn cheese 8 oz. shredded Muenster cheese 2 bunches green onions, diced

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees before doing anything else. Get a bowl, combine: green chilies, sour cream, and soup. Add an equal amount of the sour cream mix to each tortilla then then some chicken. Shape the tortilla into a burrito then place it in a casserole dish. Continue for the rest of the ingredients. Add a topping of green onions and cheese over everything and cook it all in the oven for 60 mins. 7. Enjoy.

Enchiladas

17

TEXAS STYLE

Fried Chicken

Prep Time: 30 mins Total Time: 8 hrs 50 mins Servings per Recipe: 4 Calories 666 kcal Fat 21.3 g Carbohydrates 85.6g Protein 32.7 g Cholesterol 140 mg Sodium 1151 mg

Ingredients

Directions

2 C. buttermilk 1 tsp onion powder 1/4 C. diced fresh parsley 1/4 C. diced fresh tarragon 1/4 C. diced fresh sage 1 tsp paprika 1 tsp ground cayenne pepper 2 skinless, boneless chicken breast halves, halved 2 C. all-purpose flour 1 tsp garlic salt 1 tsp onion salt 1 tsp ground cayenne pepper salt and ground black pepper to taste 2 eggs 2 tbsps whole milk ground black pepper to taste 2 C. grapeseed oil for frying 1/2 C. all-purpose flour 1/2 C. quick-mixing flour (such as Wondra(R)) 2 C. whole milk 1 pinch salt and ground white pepper to taste

1. Get a bowl, combine: 1 tsp cayenne, buttermilk, paprika, onion powder, sage, parsley, and tarragon. 2. Add in your chicken to the mix and coat the pieces evenly. 3. Place a covering of plastic on the bowl and put everything in the fridge overnight. 4. Get a 2nd bowl, mix: black pepper, 2 C. flour, salt, garlic salt, 1 tsp cayenne, and onion salt. 5. Get a 3rd bowl, whisk: 2 tbsps milk, eggs, pepper, and salt. 6. Get a 4rd bowl and add in 1/2 C. of flour without any spices. Dredge your chicken first in the 4th bowl, then the 3rd bowl, and finally the 2nd. 7. For 10 mins, per side, fry your chicken in grapeseed oil then place on a rack. Leave a quarter of a C. of oil in the pan and begin adding the quick mix flour and milk to the oil while stirring. 8. Get the mixing gently boiling and continue stirring until the gravy is thick. 9. Now add some pepper and salt and top the chicken pieces with it. Enjoy.

20

Texas Style Fried Chicken

Sweet Honey Chicken

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients 3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour 1 tsp black pepper

1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: honey, water, and salt. Now place the chicken in the water (make sure the liquid covers the chicken). Place a covering of plastic wrap around the bowl and chill the mix in the fridge for 2 hrs. Now put your chicken in another bowl and cover it with buttermilk. Let the chicken stand for 30 mins in the milk. Add your veggie oil to a frying and pan and begin heating it to 350 degrees before doing anything else. 7. Now get a 3rd bowl, mix: cayenne, flour, onion salt, garlic salt, and black pepper. 8. Dredge your chicken in the dry mix then fry it for 13 mins per side in the hot oil 9. Enjoy.

Sweet Honey Chicken

21

TEXAS

Mexican Burritos

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 916 kcal Fat 42 g Carbohydrates 92g Protein 43.9 g Cholesterol 122 mg Sodium 2285 mg

Ingredients 1 lb ground beef 1/2 C. diced onion 1 clove garlic, minced 1/2 tsp cumin 1/4 tsp salt 1/8 tsp pepper 1 (4.5 oz.) can diced green chili peppers 1 (16 oz.) can refried beans 1 (15 oz.) can chili without beans

1 (10.75 oz.) can condensed tomato soup 1 (10 oz.) can enchilada sauce 6 (12 inch) flour tortillas, warmed 2 C. shredded lettuce 1 C. diced tomatoes 2 C. shredded Mexican blend cheese 1/2 C. diced green onions

Directions 1. 2. 3. 4. 5.

Stir fry and crumble your beef in a frying pan until it is fully done. Then add in the onions and continue frying the onions until they are see-through. Remove the excess oil and add: pepper, beans, garlic, green chilies, salt, and cumin. Get all the contents hot and then shut the heat. Now in another big pot heat the following: enchilada sauce, chili without beans, and tomato soup. 6. Add half a C. of beef to a tortilla, and add some tomato and lettuce. 7. Form an enchilada by rolling the tortilla. 8. Now add a liberal amount of tomato mix over the enchilada and a topping of green onions and cheese. 9. For 40 secs heat the enchilada in the microwave. 10. Continue for the rest of the ingredients. 11. Enjoy. 22

Texas Mexican Burritos

Black Eyed

Peas in Texas

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 107 kcal Fat 5.4 g Carbohydrates 11.8g Protein 3.5 g Cholesterol 0 mg Sodium 415 mg

Ingredients 1/2 onion, diced 1 green bell pepper, diced 1 bunch green onions, diced 2 jalapeno peppers, diced 1 tbsp minced garlic 1 pint cherry tomatoes, quartered 1 (8 oz.) bottle zesty Italian dressing

1 (15 oz.) can black beans, drained 1 (15 oz.) can black-eyed peas, drained 1/2 tsp ground coriander 1 bunch diced fresh cilantro

Directions 1. Get a bowl, combine: coriander, onions, black eyed peas, bell peppers, dressing, garlic, and cherry tomatoes. 2. Place a covering of plastic over the bowl, and place everything in the fridge for 4 hrs. 3. Now add a topping of fresh cilantro. 4. Enjoy.

Black Eyed Peas in Texas

23

AUTHENTIC

Southern Corn

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 359 kcal Fat 22.7 g Carbohydrates 38.2g Protein 8g Cholesterol 61 mg Sodium 491 mg

Ingredients 2 (15.25 oz.) cans whole kernel corn, drained 1 (8 oz.) package cream cheese 1/4 C. butter

10 jalapeno peppers, diced 1 tsp garlic salt

Directions 1. Cook the following for 15 mins, in a large, pot: garlic salt, corn, jalapenos, butter, and cream cheese. 2. Stir the mix every 2 to 3 mins. 3. Enjoy.

26

Authentic Southern Corn

Classical

Mexican Quesadillas I

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 411 kcal Fat 14.3 g Carbohydrates 46.2g Protein 23.2 g Cholesterol 48 mg Sodium 753 mg

Ingredients 2 tbsps vegetable oil, divided 1 onion, sliced into rings 1 tbsp honey 2 skinless, boneless chicken breast halves - cut into strips 1/2 C. barbeque sauce 1/2 C. shredded sharp Cheddar cheese

1/2 C. shredded Monterey Jack cheese 8 (10 inch) flour tortillas

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees before doing anything else. Stir fry your onions in oil for 7 mins then place them to the side. Add in some more oil and begin to cook your chicken in it until it is fully done. Pour in the bbq sauce and make sure the chicken is covered. Equally divide the following ingredients between your tortillas: Monterey, chicken, cheddar, and onions. Then place another tortilla on top. In batches of two cook the quesadillas in the oven for 25 mins. Slice each one into 4 pieces. Enjoy.

Classical Mexican Quesadillas I

27

BREAKFAST TACOS

From Mexico

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 537 kcal Carbohydrates 27.7 g Cholesterol 343 mg Fat 34.1 g Protein 30.6 g Sodium 1298 mg

Ingredients 6 oz. chorizo sausage 8 (6 inch) corn tortillas 6 eggs 1/4 cup milk 1/2 tsp pepper 1/2 tsp salt 1 cup shredded Monterey Jack cheese

1 dash hot pepper sauce (e.g. Tabasco™), or to taste 1/2 cup salsa

Directions 1. Cook crumbled sausage in a pan at medium heat until golden brown in color. 2. Heat up two different pans at high heat and medium heat. 3. Whisk together eggs, pepper and salt in a bowl, and pour these eggs into the pan at medium heat. 4. Cook until you see that the eggs are firm and continue cooking after adding sausage. 5. Warm up some tortillas in the pan which is at high heat for about 45 seconds each side and add some cheese before filling with the egg and tortilla mixture you have prepared. 6. Also add some hot pepper sauce and salsa according to your taste before serving it. 7. Enjoy.

28

Breakfast Tacos From Mexico

Green Chili Stew

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 549 kcal Carbohydrates 33 g Cholesterol 122 mg Fat 26.5 g Protein 43.6 g Sodium 1455 mg

Ingredients 1 tbsp vegetable oil 2 pounds cubed beef stew meat 1 onion, chopped 1 (10 oz.) can diced tomatoes with green chili peppers 1 1/2 cups beef broth 1 (4 oz.) can chopped green chili peppers

1 tsp garlic salt 1 tsp ground cumin salt to taste ground black pepper to taste 2 large potatoes, peeled and cubed

Directions 1. Cook stew meat and onions in hot oil for about 5 minutes or until the onions are tender. 2. Now add diced tomatoes with chilies, beef broth, salt, chili peppers, pepper, garlic salt and cumin. 3. Bring to a boil and cook for one hour after turning the heat to low, while adding water or more beef if needed during this time. 4. Now add potatoes into this mixture and cook for another 30 minutes or until you see that the potatoes are tender. 5. Serve.

Green Chili Stew

29

GROUND TURKEY

Tacos

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 549 kcal Carbohydrates 39.1 g Cholesterol 84 mg Fat 33.8 g Protein 26.7 g Sodium 872 mg

Ingredients 1 tbsp vegetable oil 1 pound lean (at least 93%) ground turkey 1 (1 oz.) package taco seasoning mix

2/3 cup water 1 (4.6 oz.) package taco shells

Directions 1. Cook turkey in hot oil over medium heat in a large skillet until you see that it is no longer pink. 2. Drain any water and add taco seasoning mix and some water before turning the heat down and cooking it for another 10 minutes or until you find that the sauce is getting thick. 3. Put this into taco shells. 4. Serve.

30

Ground Turkey Tacos

Mesa

Apple Salad

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 12 Calories 272 kcal Fat 19.5 g Carbohydrates 24.4g Protein 3.7 g Cholesterol 7 mg Sodium 165 mg

Ingredients Dressing: 2/3 C. light olive oil 1/2 C. white sugar 1/3 C. freshly squeezed orange juice 1 tbsp poppy seeds 2 tsp minced onion 1 tsp Dijon mustard 1 tsp grated orange zest 1/2 tsp salt Salad: 1 (5 oz.) package spring mix salad greens

1 bunch green onions, chopped 1 avocado, chopped 1 green apple, cored and chopped 1 pkg. (4 serving size) crumbled goat cheese 1/2 C. sweetened dried cranberries 1/2 C. golden raisins 1 (3 oz.) can mandarin oranges, drained 1/4 C. seasoned walnuts

Directions 1. For the dressing in a blender, add all the ingredients and pulse till smooth. 2. In a large salad bowl, mix together all the salad ingredients. 3. Place the dressing and toss to coat well.

Mesa Apple Salad

31

TUCSON

Chili

Prep Time: 20 mins Total Time: 12 hrs 30 mins Servings per Recipe: 8 Calories 392 kcal Fat 8.3 g Carbohydrates 53g Protein 27.4 g Cholesterol 42 mg Sodium 1139 mg

Ingredients 1 lb. dried pinto beans 1 lb. -lean ground beef 2 large sweet onions, diced 3 C. diced celery 3 carrots, peeled and diced 6 cloves garlic, minced 2 red bell peppers, diced 4 jalapeno peppers, seeded and minced 2 Anaheim peppers, seeded and diced 2 poblano peppers, seeded and diced 1 quart diced tomatoes

2 tbsp guajillo chile powder 1 1/2 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 1/4 tsp ground cinnamon 2 tbsp hot pepper sauce 1 tbsp beef bouillon granules water, as needed 2 tsp salt

Directions 1. In a large container, add the pinto beans and enough cool water to cover with several inches and keep aside for about 8 hours to overnight. 2. Heat a large pan on medium-high heat and cook the beef for about 7-10 minutes. 3. Drain the excess grease from the pan. 4. Drain the pinto beans and transfer into the pan. 5. Add the onions, celery, carrots, garlic, red bell peppers, jalapeño peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, hot pepper sauce and enough water. 6. Reduce the heat to medium-low and simmer for about 3 hours. 7. Stir in the beef granules and simmer for about 1-3 hours. 8. Season with the salt and serve.

32

Tucson Chili

Spicy

Honey Lamb

Prep Time: 45 mins Total Time: 2 hrs 45 mins Servings per Recipe: 4 Calories 616 kcal Fat 18.4 g Carbohydrates 82.9g Protein 39.1 g Cholesterol 86 mg Sodium 1135 mg

Ingredients 2 tbsp olive oil 4 lamb shanks 1 onion, chopped 2 cloves garlic, minced 2 dried ancho chiles - chopped, stemmed and seeded 2 C. chicken broth 4 C. tomato puree 1 tsp ground cumin 1 bay leaf salt and pepper to taste

6 dried ancho chiles, stemmed and seeded 4 C. boiling water 1/2 C. honey 1 tsp grated orange zest 1 C. plain yogurt 2 tbsp chopped fresh cilantro salt to taste

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a large Dutch oven, heat the oil and sear the shanks till browned from all sides. Transfer the shanks into a bowl and keep aside. In the same pan, sauté the onion and garlic for about 2-3 minutes. Stir in 2 ancho chilies, tomatoes, chicken stock, cumin, bay leaf, salt and pepper and bring to a gentle boil. 6. Add the shanks and stir to combine. 7. Cover the pan and transfer into the oven. 8. Cook in the oven for about 2-2 1/2 hours. 9. For the glaze in a bowl, soak 6 ancho chilies in the boiling water for about 10 minutes. 10. In a food processor, add the chilies, 1 C. of the water, honey and orange zest and pulse till smooth. 11. For the topping in a small bowl, mix together the yogurt, cilantro and salt. Spicy Honey Lamb

33

12. Cover the bowl and refrigerate till serving. 13. Remove the shanks from the Dutch oven and place into a greased roasting pan. 14. Now, set your oven to 400 degrees F. 15. Spread the glaze over the shanks and cook in the oven for about 6-10 minutes. 16. Transfer the shanks into the large serving plates alongside the tomato base. 17. Serve with a topping of the yogurt mixture.

36

Cilantro

and Tomato Pasta

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 4 Calories 540 kcal Fat 27.5 g Carbohydrates 59.7g Protein 15.1 g Cholesterol 138 mg Sodium 484 mg

Ingredients 1 tbsp olive oil 3 ancho chiles, stemmed and seeded 4 cloves unpeeled garlic 2 eggs 2 C. all-purpose flour 1/2 tsp salt 1 bunch chopped fresh cilantro 3 tomatillos, husked and chopped 1/2 jalapeno pepper, seeded and chopped

1/2 C. cream cheese, softened 1/2 C. sour cream 1/4 C. chicken stock 1 tbsp olive oil 1/2 tsp ground cumin salt and pepper to taste

Directions 1. In a skillet, heat 1 tbsp of the olive oil on medium-high heat and cook the ancho chiles and 4 unpeeled garlic cloves till begin to pop from both sides. 2. Transfer the chiles in a bowl of warm water and soak for about 30 minutes. 3. Cook the garlic for about 15 minutes, flipping occasionally. 4. Remove from the skillet and keep aside to cool. 5. Peel the garlic cloves. 6. In a food processor, add chiles, 2 roasted garlic cloves and eggs and pulse till smooth. 7. Place the flour and 1/2 tsp of the salt onto a clean surface and mix. 8. Make a well in the center of the flour mixture. 9. Add the egg mixture and with a fork, mix till a dough is formed. 10. With your hands, knead the dough for about 5 minutes. 11. Prepare the fettuccini according to your pasta machine's directions. 12. Arrange the fettuccine flat onto a lightly floured surface for about 15 minutes. 13. In a food processor, add remaining 2 garlic cloves, cilantro, tomatillos, jalapeño pepper, Cilantro and Tomato Pasta

37

cream cheese, sour cream, chicken stock, 1 tbsp of the olive oil, cumin, salt and pepper and pulse till smooth. 14. Transfer the mixture into a pan on low heat and cook till heated completely. 15. In a large pan of the lightly salted boiling water, cook the fettuccini for about 2-3 minutes. 16. Drain well. 17. Divide the fettuccini into serving plates and serve with a topping of the sauce.

38

Coconut

Chili Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 340 kcal Fat 12.8 g Carbohydrates 53.3g Protein 6.3 g Cholesterol 0 mg Sodium 968 mg

Ingredients 3 sweet potatoes, peeled and chopped 2 C. beef broth 1 C. unsweetened coconut milk 1 small shallot, minced 2 tbsp grade B maple syrup 2 tsp curry powder

1 tsp sea salt 1 tsp chili powder 1 tsp Spanish smoked paprika

Directions 1. In a large pan, add the sweet potatoes and beef broth on medium-high heat and cook for about 5-10 minutes. 2. With a potato masher, mash the sweet potatoes into the broth. 3. I the pan, add the coconut milk, shallot, maple syrup, curry powder, salt, chili powder and paprika and cook for about 5-10 minutes, stirring occasionally. 4. Reduce the heat to low and with a hand blender, blend the soup till smooth. 5. Serve hot.

Coconut Chili Soup

39

3-INGREDIENT

Mesa Steaks

Prep Time: 5 mins Total Time: 8 hrs 15 mins Servings per Recipe: 6 Calories 205 kcal Fat 11.7 g Carbohydrates 4.2g Protein 18.2 g Cholesterol 34 mg Sodium 330 mg

Ingredients 2 tbsp olive oil 2 (7 oz.) cans chipotle peppers 2 lb. flank steak

Directions 1. In a blender, add the olive oil and chipotle peppers and pulse till smooth. 2. Coat the flank steak with the oil mixture generously and refrigerate to marinate for overnight. 3. Set your grill for medium-high heat and lightly, grease the grill grate. 4. Cook the flank steak on the grill for about 5 minutes per side.

42

3-Ingredient Mesa Steaks

Arizona

Sports Bar Cream Cheese Dip

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 32 Calories 90 kcal Fat 7.2 g Carbohydrates 2g Protein < Cholesterol 3g Sodium 21 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1/2 C. McCormick(R) Mayonnaise with Lime Juice 1/2 C. sour cream 1 (4 oz.) can diced green chilies, undrained 1 package McCormick(R) Burrito Seasoning Mix

1/2 C. shredded Mexican cheese blend, divided 1 1/2 C. shredded cooked chicken 2 6-inch tostada bowls

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. In a large bowl, add the cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 C. of the shredded cheese and mix till well combined. 3. Stir in the chicken. 4. Arrange tostada bowls onto the prepared baking sheet. 5. Divide the dip into both tostada bowls evenly and sprinkle with remaining 1/4 C. of the shredded cheese. 6. Cook in the oven for about 25 minutes. 

Arizona Sports Bar Cream Cheese Dip

43

POTATO SKINS

Arizona Style

Prep Time: 20 mins Total Time: 1 hr 12 mins Servings per Recipe: 6 Calories 277 kcal Fat 14.8 g Carbohydrates 27.2g Protein 10.4 g Cholesterol 38 mg Sodium 351 mg

Ingredients Sauce: 1/2 C. sour cream 1/4 C. salsa verde 1 tbsp chopped fresh cilantro Potatoes: 4 russet potatoes, peeled and chopped 8 poblano peppers 8 slices turkey bacon

1/2 red bell pepper, diced 1/2 onion, diced 2 cloves garlic, minced 1/2 C. shredded Cheddar cheese 1/2 C. milk 3 tbsp butter

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the sour cream, salsa verde and cilantro and mix till well combined. Refrigerate the sauce till serving. In a large pan, add the potatoes and enough salted water to cover and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes. Drain the potatoes and transfer into a large bowl to cool. Set the broiler of your oven and arrange oven rack about 6-inch from the heating element. 7. Line a baking sheet with a piece of the foil. 8. Arrange the poblano peppers onto the prepared baking sheet. 9. Cook under the broiler for about 3-4 minutes. 10. Transfer the poblano peppers into a bowl and with a plastic wrap, seal tightly. 11. Keep aside for about 20 minutes. 12. Heat a large skillet on medium-high heat and cook the bacon for about 10 minutes, turning occasionally. 13. Transfer the bacon onto a paper towel lined plate to drain and then chop it. 44

Potato Skins Arizona Style

14. Drain the bacon grease, leaving 1 tbsp in the skillet. 15. In the same skillet, add the red bell pepper, onion and garlic on medium heat and sauté for about 4-6 minutes. 16. In the bowl of the potatoes, add 1/2 of the bacon, bell pepper mixture, Cheddar cheese, milk and butter and mash till well combined. 17. Remove the skins from the roasted poblano peppers. 18. Make a small cut in each poblano pepper and scrape out the seeds. 19. Stuff the peppers with the potato mixture and serve with a topping of the remaining bacon and sauce.

45

SPICY

Mexican Quinoa

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 244 kcal Fat 6.1 g Carbohydrates 38.1g Protein 8.1 g Cholesterol 2 mg Sodium 986 mg

Ingredients 1 tbsp olive oil 1 C. quinoa, rinsed 1 small onion, chopped 2 cloves garlic, minced 1 jalapeno pepper, seeded and chopped 1 (10 oz.) can diced tomatoes with green chili peppers

1 envelope taco seasoning mix 2 C. low-sodium chicken broth 1/4 C. chopped fresh cilantro

Directions 1. In a large skillet, heat the oil on medium heat and stir fry the quinoa and onion for about 5 minutes. 2. Add the garlic and jalapeño pepper and cook for about 1-2 minutes. 3. Stir in the undrained can of diced tomatoes with green chilis, taco seasoning mix and chicken broth and bring to a boil. 4. Reduce the heat to medium-low and simmer for about 15-20 minutes. 5. Stir in cilantro and serve.

48

Spicy Mexican Quinoa

South of the Border Style Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 176 kcal Fat 17.8 g Cholesterol 2.4g Sodium 2.9 g Carbohydrates 6 mg Protein 262 mg

Ingredients 1/4 C. hulled pumpkin seeds (pepitas) 1 bunch cilantro 1/4 C. grated cotija cheese 4 cloves garlic 1 serrano chili pepper, seeded

1/2 tsp salt 6 tbsp olive oil

Directions 1. In a food processor, add the pumpkin seeds and pulse till chopped roughly. 2. Add the remaining ingredients and pulse till smooth.

South of the Border Style Pesto

49

EL POLLO

Soup

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 335 kcal Fat 7.7 g Carbohydrates 37.7g Protein 31.5 g Cholesterol 62 mg Sodium 841 mg

Ingredients 3 cooked, boneless chicken breast halves, shredded 1 (15 oz.) can kidney beans 1 C. whole kernel corn 1 (14.5 oz.) can stewed tomatoes 1/2 C. chopped onion 1/2 green bell pepper, chopped

1/2 red bell pepper, chopped 1 (4 oz.) can chopped green chili peppers 2 (14.5 oz.) cans chicken broth 1 tbsp ground cumin

Directions 1. In a large pan mix together all the ingredients on medium heat. 2. Simmer for about 45 minutes.

50

El Pollo Soup

Restaurant-Style Latin Rice

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 510 kcal Fat 18.3 g Carbohydrates 59.1g Protein 28.3 g Cholesterol 74 mg Sodium 1294 mg

Ingredients 1 lb. lean ground beef 1 onion, diced 1 green bell pepper, diced 1 (14 oz.) can beef broth 2 C. fresh corn kernels 1 (10 oz.) can diced tomatoes with green chili peppers 1 (15 oz.) can tomato sauce 1/2 C. salsa

1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp minced cilantro 1 1/2 C. uncooked white rice 1 C. shredded Cheddar cheese

Directions 1. 2. 3. 4.

Heat a medium pan on medium heat and cook the beef till browned completely. Drain off the grease from the pan. Add the onion and green pepper and cook till the onion becomes tender. Stir in the beef broth, corn, tomatoes with green chili peppers and tomato sauce, salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro and bring to a boil. 5. Stir in the rice and cook, covered for about 25 minutes. 6. Top with the Cheddar cheese and cook for about 10 minutes.

Restaurant-Style Latin Rice

51

CANELA

Brownies

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 30 Calories 206 kcal Fat 10.8 g Carbohydrates 27g Protein 2.7 g Cholesterol 62 mg Sodium 76 mg

Ingredients 1 1/2 C. unsalted butter 3 C. white sugar 6 eggs 1 tbsp vanilla extract 1 1/4 C. unsweetened cocoa powder 1 1/2 C. all-purpose flour 1 3/4 tsp ground Mexican cinnamon

(canela) 1/2 tsp ground pequin chili pepper 3/4 tsp kosher salt 3/4 tsp baking powder

Directions 1. Set your oven to 350 degrees F before doing anything else and line a 15x12-inch baking dish with the parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles. 2. In a microwave-safe bowl, add the butter and microwave on Medium for about 1 minute. 3. Add the sugar and mix till well combined. 4. Add the eggs, one at a time, and mix till well combined. 5. Stir in the vanilla extract. 6. In a bowl, sift together the flour, cocoa, cinnamon, pequin pepper, salt and baking powder. 7. Add the flour mixture into the butter mixture and mix till well combined. 8. Transfer the mixture into the prepared baking dish evenly. 9. Cook in the oven for about 20-25 minutes or till a toothpick inserted into the center comes out clean. 10. Remove from the oven and keep aside to cool in the pan. 11. Remove the parchment paper handles to remove the brownies for slicing.

52

Canela Brownies

Taco

Steaks

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 263 kcal Fat 17 g Carbohydrates 13.2g Protein 14.5 g Cholesterol 33 mg Sodium 403 mg

Ingredients 1 (1.25 oz.) package McCormick(R) GlutenFree Taco Seasoning Mix 1/3 C. oil 3 tbsps lime juice 1 lb. boneless beef sirloin steak, cut into 1 1/2-inch cubes

2 EARS corn, cut into 1-inch pieces 1 medium red bell pepper, cut into chunks 1 medium red onion, cut into thin wedges

Directions 1. To make the marinade: 2. Get a mixing bowl: Whisk the Seasoning Mix, oil and lime juice. Set 2 tbsps of the marinade aside. 3. Get a large zip lock bag, place in it the steaks dices then pour the marinade over them and mix them. 4. Place the steak marinade in the fridge for 30 min. 5. Before you do anything, preheat the grill. 6. Remove the steak dices from the marinade and discard it. Thread the steak dices onto the skewers while alternating between them and the veggies. 7. Grill the steak skewers for 5 min while turning them every once in a while. Brush the skewers with the reserved marinade and grill them for another 5 min. 8. Serve your steak skewers warm. 9. Enjoy.

Taco Steaks

53

GROUND BEEF

Mexican Dip

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 32 Calories 150 kcal Fat 11.3 g Carbohydrates 3.9g Protein 8.3 g Cholesterol 30 mg Sodium 429 mg

Ingredients 1 lb. ground beef 1 (16 oz.) jar salsa 1 (10.75 oz.) can condensed cream of mushroom soup

2 lb. processed cheese food, cubed

Directions 1. Heat a medium pan on medium-high heat and cook the beef till browned completely. 2. Drain off the grease from the pan. 3. In a slow cooker, transfer the cooked beef with the salsa, condensed cream of mushroom soup and processed cheese food. 4. Set the slow cooker on High till cheese melts completely. 5. Now, set the slow cooker on Low and simmer till serving.

54

Ground Beef Mexican Dip

Tucson

Casserole

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 323 kcal Fat 11.7 g Carbohydrates 43.3g Protein 14.4 g Cholesterol 20 mg Sodium 1114 mg

Ingredients 2 tsps olive oil 1 large onion, chopped 1 red bell pepper, chopped 1/4 C. sliced fresh mushrooms 1 tsp minced garlic 1 (10 oz.) can diced tomatoes with green chili peppers (such as RO*TEL(R)) 1 (15 oz.) can black beans, drained and rinsed 1 C. salsa

2 tbsps chili powder 1 tsp ground cumin 1 pinch cayenne pepper salt and ground black pepper to taste 1 C. fresh spinach leaves, or to taste 4 yellow squash, cubed 1 (4 oz.) packet saltine crackers, crushed 1 C. shredded Cheddar cheese (optional)

Directions 1. Before you do anything set the oven to 350 F. Grease a casserole dish. 2. Place a large skillet on medium heat. Add the onion with red bell pepper, mushrooms, and garlic then cook them for 10 min. 3. Stir in the tomatoes with green chili peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper then cook them for 5 min while stirring often. 4. Add the spinach to the skillet. Put on the lid and cook them for 2 min. Spoon the mix into the casserole and sprinkle the crackers on it then cook it for 39 min in the oven. 5. Sprinkle the shredded cheese then broil it in the oven for 5 min. 6. Serve your crackers casserole warm. 7. Enjoy.

Tucson Casserole

55

A STRONG COFFEE

in Mexico

Prep Time: 5 mins Total Time:5 mins Servings per Recipe: 32 Calories 150 kcal Fat 11.3 g Cholesterol 3.9g Sodium 8.3 g Carbohydrates 30 mg Protein 429 mg

Ingredients 1 sugar cube 1 fluid oz. hot water 3/4 C. coffee 1 fluid oz. coffee-flavored liqueur

1 tbsp whipped cream

Directions 1. In a coffee mug, add the sugar and hot water. 2. Stir in the coffee and liqueur and top with the whipped cream.

58

A Strong Coffee in Mexico

Saguaro Pie

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 511 kcal Fat 33.5 g Carbohydrates 33.2g Protein 20 g Cholesterol 63 mg Sodium 717 mg

Ingredients 2 unbaked pie crusts 1/4 (8 oz.) package shredded Cheddar cheese 1/2 lb. cubed cooked chicken breast meat 1/2 C. uncooked instant rice 1 (15 oz.) can black beans, drained 1 C. cooked corn 1 (2.25 oz.) can sliced black olives, drained

1 C. sour cream 3/4 C. prepared salsa 3/4 (8 oz.) package shredded Cheddar cheese 1 tsp garlic powder 1 tsp ground cumin salt and pepper to taste

Directions 1. 2. 3. 4.

5. 6. 7. 8. 9.

Before you do anything set the oven to 400 F. Coat a pie casserole with oil or butter. Lay a pie crust in the casserole dish and cook it in the oven for 5 min. Sprinkle 1/4 of cheese on the baked pie crust place it aside. Get a large mixing bowl: Add the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-oz. package of Cheddar cheese, garlic powder, and cumin, salt and pepper then combine them completely to make the filling. Pour the filling into the baked crust then cover it with the second raw crust. Seal the edges of the pie crust with a fork then cut slits on its top. Cook the pie casserole in the oven for 27 min. Wrap a piece of foil around the edge of the pie crust then cook it in the oven for 19 min. Once the time is up, place the pie aside to rest for 10 min then serve it warm. Enjoy.

Saguaro Pie

59

PUEBLO

Cast Iron Spicy Bread

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 167 kcal Fat 9.9 g Carbohydrates 11.9g Protein 8g Cholesterol 67 mg Sodium 355 mg

Ingredients 3 eggs, beaten 2 C. shredded Cheddar cheese 1 (8 oz.) can cream-style corn 2 pickled jalapeno peppers, chopped

1 (5.5 oz.) package Ranch flavored croutons

Directions 1. Before you do anything set the oven to 375 F. Grease a large oven proof skillet and place it in the oven to heat. 2. Get a mixing bowl: add the eggs, cheese, corn and jalapeno peppers then mix them well. Fold in the croutons. 3. Pour the mix into the skillet and cook it in the oven for 32 min. 4. Serve it warm. 5. Enjoy.

60

Pueblo Cast Iron Spicy Bread

Hot Cheddar Dip

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 10 Calories 263 kcal Fat 25.7 g Carbohydrates 2.9g Protein 6.2 g Cholesterol 32 mg Sodium 503 mg

Ingredients 8 oz. shredded Cheddar cheese 1 C. mayonnaise 1 (2 oz.) can chopped black olives 1 (4 oz.) can diced jalapeno peppers 1/4 tsp garlic powder

1 dash hot pepper sauce 1 tomato, chopped 1/2 C. chopped green onions

Directions 1. Before you do anything set the oven to 350 F. Grease a large casserole dish. 2. Get a large mixing bowl: Add the Cheddar cheese, mayonnaise, half of the olives, jalapeno peppers, garlic and hot pepper sauce then mix them completely. 3. Spoon the mix into the greased casserole dish then cook it in the oven for 20 min. 4. Top the dip with tomato, green onion and olives then serve it warm. 5. Enjoy.

Hot Cheddar Dip

61

SOUTHWEST

Mayo

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 108 kcal Fat 11.7 g Carbohydrates 1.1g Protein 0.3 g Cholesterol 7 mg Sodium 167 mg

Ingredients 1/2 C. mayonnaise 2 tsps ketchup 2 tbsps cream-style horseradish sauce 1/4 tsp paprika 1/4 tsp salt 1/8 tsp dried oregano

1 pinch ground black pepper 1 pinch cayenne pepper

Directions 1. Get a mixing bowl: Add the all the ingredients and combine them completely. 2. Place the dip in the fridge until ready to serve. 3. Enjoy.

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Southwest Mayo

Catalina’s

Corn Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 392 kcal Fat 10.5 g Carbohydrates 69.7g Protein 16.2 g Cholesterol 24 mg Sodium 1460 mg

Ingredients 1 tbsp vegetable oil 1 onion, chopped 2 jalapeno peppers, chopped 2 cloves garlic, chopped 1 tsp ground cumin 1 pinch cayenne pepper, or to taste 3 (15.25 oz.) cans whole kernel corn, drained

2 C. chicken broth 1 skinless, boneless chicken breast, cut into small cubes 1 lime, cut into wedges (optional) 1/4 C. chopped fresh cilantro (optional) 1/4 C. sour cream (optional)

Directions 1. Place a large saucepan over medium heat. Add the olive oil and heat it. Cook the onion with jalapeno peppers, and garlic for 6 min. 2. Stir in the cumin and cayenne pepper. Add corn, chicken broth, and diced chicken then bring them to a boil. Put on the lid, lower the heat and cook the soup for 15 min. 3. Turn off the heat and allow the soup to lose heat for several minutes. Divide the soup into batches then transfer it to a food processor and pulse it several times until it becomes chunky. 4. Stir the soup back into the saucepan and cook it for 5 min. Serve it warm. 5. Enjoy.

Catalina’s Corn Soup

63

HOMEMADE

Chipotle Mayonnaise

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 101 kcal Fat 11 g Carbohydrates 0.8g Protein 0.1 g Cholesterol 5 mg Sodium 103 mg

Ingredients 1/2 C. mayonnaise 2 chipotle chilies in adobo sauce 1 tbsp adobo sauce from chipotle peppers

Directions 1. Add all the ingredients in a food processor and pulse till well combined and smooth.

64

Homemade Chipotle Mayonnaise

Creamy

Chipotle Guacamole

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 91 kcal Fat 8.1 g Carbohydrates 5.1g Protein 1.3 g Cholesterol 2 mg Sodium 55 mg

Ingredients 2 avocados, peeled, seeded and cubed 1 tbsp fresh lime juice 2 tbsps sour cream 1/4 C. salsa, or to taste

1/4 tsp adobo sauce from canned chilies, or to taste salt and pepper to taste

Directions 1. In a large bowl, all the ingredients except salt and black pepper. 2. With a potato masher, mash till well combined and season with the salt and black pepper.

Creamy Chipotle Guacamole

65

WINE BRAISED

Chipotle Shrimp

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 437 kcal Fat 13.5 g Carbohydrates 41.7g Protein 31.8 g Cholesterol 290 mg Sodium 1061 mg

Ingredients 1 C. uncooked long grain white rice 2 C. water 1/4 C. butter 2 cloves garlic, minced 1/4 C. dry red wine 1 1/2 tbsps Worcestershire sauce 2 tbsps minced chipotle peppers in

adobo sauce 1 tsp salt 1 1/2 pounds medium shrimp - peeled and deveined

Directions 1. In a medium pan, mix together water and rice and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 20 minutes or till all the liquid is absorbed. 3. In a skillet, melt the butter on medium heat and sauté the garlic for about 30 seconds. 4. Stir in the shrimp, chipotle peppers, Worcestershire sauce, wine and salt and cook for about 5 minutes or till the shrimp becomes opaque. 5. Serve the shrimp mixture with the rice.

66

Wine Braised Chipotle Shrimp

Creamy

Chipotle Chicken

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 8 Calories 362 kcal Fat 23.6 g Carbohydrates 3.9g Protein 31.7 g Cholesterol 119 mg Sodium 589 mg

Ingredients 8 chicken leg quarters 1 1/2 C. milk 1 C. sour cream 2 chipotle peppers in adobo sauce

2 tbsps chicken bouillon granules 1 tbsp margarine salt to taste

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Arrange the chicken legs in a greased roasting pan and cook in the oven for about 3040 minutes or till done completely. 3. Meanwhile in a blender, add the remaining ingredients except margarine and salt and pulse till smooth. 4. In a large pan, melt margarine on medium heat and stir in the chipotle mixture. 5. Bring to a gentle simmer and reduce the heat to low. 6. Stir in roasted chicken legs and salt and simmer for about 10 minutes or till chicken is well combined with the flavors of sauce.

Creamy Chipotle Chicken

67

CHIPOTLE

Yogurt Sauce

Prep Time: 2 mins Total Time: 4 mins Servings per Recipe: 8 Calories 109 kcal Fat 11.2 g Carbohydrates 1.6g Protein 0.9 g Cholesterol 6 mg Sodium 95 mg

Ingredients 1/2 C. plain yogurt 1/2 C. mayonnaise 2 tsps pureed chipotle peppers in adobo sauce

Directions 1. Add all the ingredients in a bowl and mix till well combined and smooth. 2. Refrigerate to chill before serving.

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Chipotle Yogurt Sauce

Cheesy

Chipotle-Cilantro Turkey Burgers

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 4 Calories 376 kcal Fat 15.3 g Carbohydrates 25.8g Protein 33.3 g Cholesterol 102 mg Sodium 725 mg

Ingredients 1 pound ground turkey 1/2 C. finely chopped onion 2 tbsps chopped fresh cilantro 1 chipotle chili in adobo sauce, finely chopped 1 tsp garlic powder 1 tsp onion powder

1 tsp seasoned salt 1/4 tsp black pepper 4 slices mozzarella cheese 4 hamburger buns, split and toasted

Directions 1. Set your outdoor grill to medium heat before doing anything else and lightly, grease the grill grate. 2. In a large bowl, add all the ingredients except cheese and buns and mix till well combined. 3. Make 4 equal sizes patties from the mixture and cook on the grill for about 4 minutes on both sides. 4. In the last 2 minutes of cooking, place one mozzarella slice over each patty. 5. Serve these patties in the burger buns.

Cheesy Chipotle-Cilantro Turkey Burgers

71

HEARTY

Fajita Soup

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 143 kcal Fat 5.5 g Carbohydrates 15.6g Protein 12.4 g Cholesterol 24 mg Sodium 714 mg

Ingredients 2 tbsp vegetable oil 1 lb. skinless, boneless chicken breasts, cut into strips 1 (1.27 oz.) packet fajita seasoning 1 red bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 1 Poblano pepper, cut into thin strips 1 large onion, cut into thin strips

1 (14.5 oz.) can fire roasted diced tomatoes 1 (15 oz.) can seasoned black beans 1 (14 oz.) can chicken broth 1 dash hot sauce salt and pepper to taste

Directions 1. In a large soup pan, heat the oil on medium heat and cook the chicken for about 10 minutes, stirring occasionally. 2. Stir in the fajita seasoning. 3. Stir in the bell peppers, Poblano pepper and onion and cook for about 10 minutes. 4. Add the fire roasted tomatoes, black beans and chicken broth and bring to a boil over high heat. 5. Reduce the heat to medium-low and simmer, uncovered for about 30 minutes, stirring occasionally. 6. Season the soup with the hot sauce, salt and pepper before serving.

72

Hearty Fajita Soup

Fajitas 101

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 391 kcal Fat 13.9 g Carbohydrates 46.5g Protein 21.6 g Cholesterol 31 mg Sodium 1068 mg

Ingredients Tacos: 1 tbsp vegetable oil 1 (1 oz.) package Old El Paso(R) taco seasoning mix 1 (1 1/4 lb.) flank steak, trimmed of excess fat 8 (6 inch) Old El Paso(R) flour tortillas for soft tacos & fajitas

Mango Salsa: 2 ripe medium mangoes, seed removed, peeled and diced Juice of 1 medium lime 1 jalapeno chili, seeded, chopped 1/4 C. chopped red onion 1/4 C. chopped fresh cilantro leaves

Directions 1. Set your oven to 400 degrees F before doing anything else and line a baking sheet with the foil paper. 2. Sprinkle taco seasoning mix over flank steak, pressing to coat. 3. In a 10-inch skillet, heat the oil on high heat and sear the steak till browned from both sides. 4. Place the steak onto the prepared baking sheet. 5. Cook in the oven till the meat thermometer inserted in center of steak reads 135 degrees F. 6. Remove from the oven and keep aside for about 10 minutes. 7. Meanwhile in large bowl, mix together the salsa ingredients and refrigerate before serving. 8. Cut the steak into thin slices. 9. Place 2-3 slices of the steak on each tortilla and top with the salsa. 10. Roll up the tortillas and serve.

Fajitas 101

73

FAJITA

Town

Prep Time: 15 mins Total Time: 6 hrs 10 mins Servings per Recipe: 3 Calories 501 kcal Fat 27.9 g Carbohydrates 38g Protein 23.2 g Cholesterol 34 mg Sodium 925 mg

Ingredients 1 lb. beef flank steak 1/4 C. vegetable oil 3 tbsp lime juice 1 (1 oz.) package ranch dressing mix 1/4 tsp ground cumin 1/2 tsp ground black pepper

3 (8 inch) flour tortillas 1/2 onion, sliced 1/2 green bell pepper, sliced

Directions 1. With a fork, pierce the flank steak evenly and place into a large resealable plastic zipper bag. 2. In a bowl, mix together the vegetable oil, lime juice, ranch dressing mix, cumin and black pepper. 3. Place the mixture over the flank steak. 4. Squeeze out the excess air and seal the bag. 5. Refrigerate to marinate for at least 6 hours. 6. Set your outdoor grill for medium-high heat and lightly grease the grill grate. 7. Remove the flank steak from the marinade and shake off the excess marinade. 8. Cook the steak on grill for about 10 minutes, basting with the marinade occasionally. 9. Remove the steak from the grill and keep aside for about 10 minutes before slicing thinly on the diagonal. 10. Meanwhile cook the onion on grill the onion and green pepper slices for about 3 minutes per side. 11. Wrap the sliced steak with grilled onion and green pepper in the tortillas.

74

Fajita Town

Maria’s

Favorite Fajitas

Prep Time: 30 mins Total Time: 12 hrs 55 mins Servings per Recipe: 8 Calories 506 kcal Fat 15.4 g Carbohydrates 68.7g Protein 22.8 g Cholesterol 32 mg Sodium 1006 mg

Ingredients 1 lb. skinless, boneless chicken breast halves Marinade: 2 tbsp soy sauce 1 tbsp lime juice 1 tbsp honey 1/2 small jalapeno pepper, seeded and minced 1 clove garlic, minced Guacamole: 1 avocado, peeled and pitted 1 tomato, peeled and chopped

1/2 C. minced onion 1 tbsp lime juice 1 tbsp chopped fresh cilantro 1 dash hot pepper sauce 2 tsp canola oil 1 onion, thinly sliced 1/2 red bell pepper, thinly sliced 8 (12 inch) flour tortillas 1 C. shredded lettuce

Directions 1. In a large glass bowl, place the chicken. 2. In another bowl, add the soy sauce, 1 tbsp lime juice, honey, jalapeño pepper and garlic and beat till smooth. 3. Place the marinade over the chicken and toss to coat well. 4. With a plastic wrap, cover the bowl and refrigerate for about 12 hours to overnight, flipping occasionally. 5. Remove the chicken from marinade and shake off the excess. 6. Place the remaining marinade into a small pan and bring to a boil. 7. Reduce the heat to medium-low and simmer for about 5 minutes. 8. In a bowl, add the avocado and mash well. 9. Add the tomato, minced onion, 1 tbsp of lime juice, cilantro and hot pepper sauce and mix till the guacamole is well combined. Maria’s Favorite Fajitas

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10. Set your outdoor grill for medium-high heat and lightly grease the grill grate. 11. Cook the chicken on grill for about 7-15 minutes, flipping occasionally and basting with the marinade. 12. Transfer the chicken into a plate and cover with a foil paper for about 5 minutes. 13. Slice the chicken across the grain into thin strips. 14. In a large nonstick skillet, heat the oil on medium-high heat and sauté the sliced onion and red bell pepper for about 10 minutes. 15. Wrap the tortillas in a damp paper towel and microwave on high for about 1-3 minutes. 16. Place chicken strips in the center of each tortilla and top with the shredded lettuce, sautéed onion and red bell peppers and guacamole. 17. Wrap each tortilla tightly around the filling.

76

Wednesday’s

Dinner Fajitas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 547 kcal Fat 25.5 g Carbohydrates 62.1g Protein 25.5 g Cholesterol 100 mg Sodium 2638 mg

Ingredients 2 tbsp vegetable oil 2 onions, sliced 2 sweet peppers, sliced 1/2 tsp salt 1/2 tsp pepper 1 lb. ground turkey 2 cloves garlic, minced 2 tsp chili powder

1 1/2 C. Heinz(R) Chili Sauce, Chunky with Sweet Peppers 2 tbsp Heinz Tomato Ketchup 2 (10 inch) flour tortillas 1 1/2 C. shredded old Cheddar cheese 2 C. shredded lettuce 2/3 C. low-fat sour cream

Directions 1. In a skillet, heat half of the oil on medium-high heat and sauté the onions, peppers and half of the salt and pepper for about 5 minutes. 2. Transfer the onion mixture in a bowl and keep aside. 3. In the same skillet, heat the remaining oil and stir fry the turkey, garlic, chili powder and remaining salt and pepper for about 5 minutes. 4. Stir in half of the chili sauce and all of the ketchup and bring to a simmer. 5. Serve the turkey and vegetable mixtures with the tortillas and bowls of remaining chili sauce, cheese, lettuce and sour cream.

Wednesday’s Dinner Fajitas

77

TANGY

Fajitas

Prep Time: 10 mins Total Time: 1 day 20 mins Servings per Recipe: 4 Calories 155 kcal Fat 8.6 g Carbohydrates 5.1g Protein 13.9 g Cholesterol 36 mg Sodium 258 mg

Ingredients 2 oranges, juiced 1 tbsp ground cumin 1 chipotle chili pepper, minced 1/2 tsp sea salt

1 lb. skirt steak

Directions 1. 2. 3. 4. 5. 6. 7.

80

In a bowl, add the orange juice, cumin, chili pepper and sea salt and beat well. Transfer the mixture into a resealable plastic bag with the steak and shake to coat. Squeeze out the excess air and seal the bag. Refrigerate to marinate for about 24 hours. Set your outdoor grill for medium-high heat and lightly grease the grill grate. Remove the steak from marinade and discard the marinade. Cook the steak on grill for about 3-4 minutes per side.

Tangy Fajitas

Santa Salsita Fajitas

Prep Time: 10 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 547 kcal Fat 25.5 g Carbohydrates 62.1g Protein 25.5 g Cholesterol 100 mg Sodium 2638 mg

Ingredients 3 lb. flank or skirt steak, cut against the grain into 1/2-inch thick strips 1 1/2 C. Goya Mojo Criollo 1 tsp Goya Adobo with Pepper 2 tbsp Goya Extra Virgin Olive Oil 1 large yellow onion, cut into 1/4-inch strips 2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips 1 tsp Goya Sazonador Total

1 (18 oz.) package Goya Flour Tortillas, warmed For the garnish: 1 (12 oz.) container Goya Guacamole, thawed 1 (17.6 oz.) jar Goya Salsa Pico de Gallo 1 C. sour cream 1 (8 oz.) jar Goya Salsita (preferred flavor)

Directions 1. 2. 3. 4.

In a large Ziploc bag, mix together the steak slices, Mojo and 1 tsp of the Adobo. Refrigerate to marinate for at least 2 hours or up to 24 hours. Discard the marinade and bring the steak to room temperature. In a large skillet, heat 1 tbsp. of the oil on high heat and sauté the onions for about 3 minutes. Stir in the peppers and cook, stirring occasionally for about 3 minutes. 5. Season vegetables with the sazonador total and adobo. 6. Transfer the vegetables into large serving platter and cover with a foil paper to keep warm. 7. In the same skillet, heat the remaining oil on high heat and cook the beef in batches for about 10 minutes. 8. Transfer the beef into serving platter. 9. Place the beef and vegetables into center of warm tortillas and top with the guacamole, pico de gallo, sour cream and salsita. 10. Wrap and enjoy. Santa Salsita Fajitas

81

CLASSICAL

Latin Fajita Marinade

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 36 kcal Fat 0.1 g Carbohydrates 7.6g Protein 1.6 g Cholesterol 0 mg Sodium 1204 mg

Ingredients 1 C. pineapple juice 1/2 C. soy sauce 2 tbsp fresh lime juice 1 tsp ground cumin

1/2 tsp minced garlic

Directions 1. In a bowl, add all ingredients and beat well. 2. This marinade will marinate up to 2 lb. of meat for at least 4 hours before using.

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Classical Latin Fajita Marinade

Barbecued

Chipotle Meatloaf

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 306 kcal Fat 16.2 g Carbohydrates 12.7g Protein 25.8 g Cholesterol 124 mg Sodium 635 mg

Ingredients 2 eggs 1/3 C. hickory flavored barbeque sauce 2 cloves garlic, minced, or to taste 2 chipotle chilies in adobo sauce, minced, or to taste 2 tbsps adobo sauce from chipotle peppers 1 tsp kosher salt 1 tsp coarse ground black pepper

1/2 tsp celery salt 1/2 tsp ground cumin 1 tbsp Worcestershire sauce 1 onion, chopped 1/2 C. dry oatmeal 2 pounds lean ground beef 2 tbsps hickory flavored barbeque sauce

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x5-inch loaf pan. 2. In a large bowl, crack the eggs and beat till smooth. 3. Add 1/3 C. of barbecue sauce, adobo sauce, Worcestershire sauce, chipotle chilis, garlic, cumin, celery salt, kosher salt and black pepper and beat till well combined. 4. Add beef, oatmeal and onion and mix till well combined and transfer into the prepared loaf pan evenly and coat the top with the remaining barbecue sauce. 5. Cook in the oven for about 1 hour or till done completely.

Barbecued Chipotle Meatloaf

83

CHIPOTLE

Mac and Cheese

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 10 Calories 556 kcal Fat 31.5 g Carbohydrates 44.2g Protein 23.3 g Cholesterol 98 mg Sodium 986 mg

Ingredients 1 pound elbow macaroni, cooked according to package directions Sauce: 1 quart half and half, divided 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste 5 chicken bouillon cubes 3 cloves fresh garlic, roughly chopped 1 tbsp Spice Islands(R) Onion Powder 1/2 tsp Spice Islands(R) Fine Grind Black Pepper (optional)

1/4 C. Argo(R) OR Kingsford's(R) Corn Starch 2 C. shredded Monterey Jack cheese 2 C. shredded pepperjack cheese Topping: 1 C. shredded pepper jack cheese OR sprinkle with Spice Islands(R) Paprika

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch casserole dish. 2. In a food processor or blender, add half-and-half, chipotle peppers, garlic and bouillon and pulse till well combined. 3. Transfer the mixture into a large pan with the remaining half-and-half, cornstarch, onion powder and black pepper. 4. Bring to a boil, stirring continuously and boil for about 1 minute or till thick and immediately remove from heat. 5. Immediately, add cheese and stir till melted completely and then stir in the cooked macaroni. Transfer the mixture into the prepared casserole dish evenly and top with the desired topping evenly. 6. Cook everything in the oven for about 25-30 minutes or till the top becomes bubbly and golden brown. 84

Chipotle Mac and Cheese

Chipotle

Tomato Salsa

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 14 kcal Fat 0.2 g Carbohydrates 3.2g Protein 0.5 g Cholesterol 0 mg Sodium 299 mg

Ingredients 1 (14.5 oz.) can whole peeled tomatoes 1 fresh jalapeno pepper, seeded 1 chipotle chili in adobo sauce, seeded 1 (1 inch) piece dried ancho chili pepper 1 clove garlic 2 1/2 tbsps chopped onion

1 tbsp chopped fresh cilantro 1 tbsp lemon juice, or to taste 3/4 tsp salt 1/4 tsp white sugar, or to taste 1/4 tsp ground cumin

Directions 1. In a blender, add all the ingredients and pulse till desired consistency. 2. Transfer into a bowl and keep aside till the flavors blend completely.

Chipotle Tomato Salsa

85

SWEET & SPICY

Mustard Chicken Thighs

Prep Time: 20 mins Total Time: 5 hrs Servings per Recipe: 8 Calories 352 kcal Fat 19 g Carbohydrates 13.8g Protein 29.1 g Cholesterol 106 mg Sodium 765 mg

Ingredients 8 large bone-in, skin-on chicken thighs 1/2 C. Dijon mustard 1/4 C. packed brown sugar 1/4 C. red wine vinegar 1 tsp dry mustard powder 1 tsp salt 1 tsp freshly ground black pepper

1/2 tsp ground dried chipotle pepper 1 pinch cayenne pepper, or to taste 4 cloves garlic, minced 1 onion, sliced into rings 2 tsps vegetable oil, or as needed

Directions 1. With a sharp knife, cut 2 (1-inch apart) slashes into the skin and meat to the bone of the chicken thighs crosswise. 2. In a large bowl, mix together all the ingredients except onion and oil and transfer the mixture into a large resealable bag. 3. Add the chicken thighs and shake the bag to coat with marinade evenly and seal the bag tightly. 4. Refrigerate to marinate for about 4-8 hours. 5. Set your oven to 450 degrees F before doing anything else and line a large baking sheet with a lightly greased piece of foil. 6. Spread the onion rings onto the prepared baking sheet evenly and top with chicken thighs. 7. Coat the thighs with oil and sprinkle with seasoning if you like. 8. Cook in the oven for about 35-45 minutes or till done completely. 9. In a large serving platter, place thighs and onion rings. 10. In a small pan, add the baking sheet drippings and cook, stirring occasionally for about 3-4 minutes or till it reduces to half. 11. Serve the chicken and onion rings with the topping of pan sauce. 86

Sweet & Spicy Mustard Chicken Thighs

Chipotle Black Beans, Corns & Quinoa Chili

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 10 Calories 233 kcal Fat 3.5 g Carbohydrates 42g Protein 11.5 g Cholesterol 0 mg Sodium 540 mg

Ingredients 1 C. uncooked quinoa, rinsed 2 C. water 1 tbsp vegetable oil 1 onion, chopped 4 cloves garlic, chopped 1 tbsp chili powder 1 tbsp ground cumin 1 (28 oz.) can crushed tomatoes 2 (19 oz.) cans black beans, rinsed and drained 1 green bell pepper, chopped

1 red bell pepper, chopped 1 zucchini, chopped 1 jalapeno pepper, seeded and minced 1 tbsp minced chipotle peppers in adobo sauce 1 tsp dried oregano salt and ground black pepper to taste 1 C. frozen corn 1/4 C. chopped fresh cilantro

Directions 1. In a pan, add water and quinoa and bring to a boil on high heat and reduce the heat to medium-low. 2. Simmer, covered for about 15-20 minutes or till the liquid is absorbed. 3. Meanwhile in another large pan, heat the oil on medium heat and sauté the onion for about 5 minutes or till tender. 4. Stir in the garlic, cumin and chili powder and sauté for about 1 minute. 5. Add the beans, vegetables, chipotle pepper, jalapeno, thyme and seasoning and bring to a boil on high heat. 6. Reduce the heat to medium-low and simmer, covered for about 20 minutes. 7. Stir in the corn and cooked quinoa and simmer for about 5 minutes. 8. Stir in the cilantro and serve hot.

Chipotle Black Beans, Corns & Quinoa Chili

87

CHICKEN

in Chipotle Gravy

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 333 kcal Fat 22.2 g Carbohydrates 4.1g Protein 28.3 g Cholesterol 104 mg Sodium 188 mg

Ingredients 2 skinless, boneless chicken breast halves salt and fresh ground pepper to taste 1 tbsp olive oil 2 tbsps butter 1 tbsp all-purpose flour 3/4 C. chicken broth

2 tbsps minced green onions 1/2 tsp chipotle chili powder, or more to taste

Directions 1. With a meat mallet, pound the chicken breast halves into 1/2-inch thickness by it placing between 2 heavy plastic sheets. 2. In a skillet, heat the oil till it begins to simmer on high heat. 3. Reduce the heat to medium and add the chicken breasts and sprinkle with salt and black pepper. 4. Cook the chicken for about 5 minutes on both sides or till browned. 5. Place the breasts into a plate covered with foil to keep them warm. 6. In the same skillet melt the butter and cook the flour stirring continuously for about 2 minutes. 7. Add the broth and cook, scraping the brown bits for about 1-2 minutes. 8. Stir in the chicken, chipotle powder and green onion and cook for about 1-2 minutes.

88

Chicken in Chipotle Gravy

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