Mexican Lunch Cookbook: Delicious and Easy Mexican Recipes for Lunch [2 ed.]

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Mexican Lunch Cookbook Delicious and Easy Mexican Recipes for Lunch

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Table of Contents Spicy Mexican Quinoa 7 South of the Border Style Pesto 10 El Pollo Soup 11 Restaurant-Style Mexican Rice 12 Quick Midweek Mexican Macaroni 13 Cancun Style Caviar 14 Mexican Pizza 15 Puerto Vallarta Eggplant 16 Mexican Veggie Puree 17 Mexico City Fajitas 20 Sun Belt Bison Fajitas 21 Orange Chili Beef for Fajitas 23 Restaurant Style Stir Fry 25 Fajita Burgers 26 Fajita Penne 27 Mexican Potato Bake 30 Fajita Casserole 31 Back-To-School Fajitas 32

Portobello Onion Pepper Fajitas 33 Azteca Enchiladas 34 Authentic Mexican Enchiladas 36 Homemade Enchilada Sauce 37 Cream of Chicken Enchiladas 40 Cinnamon x Apple Enchiladas 41 Ultimate Enchiladas 42 Coastal Mexican Enchiladas 43 Great Enchiladas 44 Enchiladas Italian Style 45 Classical Enchiladas 46 Potatoes Cheese Enchiladas 47 Heirloom Quesadillas 50 Classical Mexican Quesadillas 51 Sweet Treat Quesadillas 52 Wednesday’s Quesadilla Bake 53 Creamy Quesadilla Spread 54 Simply Quesadillas 55 Mediterranean Quesadillas 56 French Quarters Quesadillas 57

October’s Quesadillas 60 Potluck Quesadillas 61 Breakfast Quesadillas 62 Wine Braised Chipotle Shrimp 63 Creamy Chipotle Chicken 64 Cheesy Chipotle-Cilantro Turkey Burgers 65 Barbecued Chipotle Meatloaf 66 Chipotle Mac and Cheese 67 Sweet & Spicy Mustard Chicken Thighs 70 Chipotle Mac and Cheese 71 Chicken in Chipotle Gravy 72 Simple Salsa Medley 73 Hot Chipotle Peach Salsa 76 Chipotle Corn Salsa 77 Avocado Salsa 78 Salsa Verde 79

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.

Spicy Mexican Quinoa

7

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. 3. Enjoy with your favorite cooked pasta or rice.

10

South of the Border Style Pesto

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.

El Pollo Soup

11

RESTAURANT-STYLE

Mexican 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.

12

Restaurant-Style Mexican Rice

Quick

Midweek Mexican Macaroni

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 374 kcal Fat 21.4 g Carbohydrates 23.5g Protein 22.9 g Cholesterol 79 mg Sodium 997 mg

Ingredients 1 C. dry macaroni 1 lb. ground beef 1 small onion, chopped 1 (11 oz.) can whole kernel corn, drained

1 (10 oz.) can diced tomatoes with green chili peppers, drained 1 (1 lb.) loaf processed cheese, cubed

Directions 1. In large pan of the boiling water, add the macaroni for about 8 minutes. 2. Drain well. 3. Meanwhile, heat a medium skillet on medium-high heat and cook the beef till browned completely. 4. Add the onion and cook till browned. 5. Drain off the grease from the skillet. 6. Reduce the heat to medium and stir in the corn, tomatoes, cheese and cooked noodles. 7. Cook, stirring gently till bubbly.

Quick Midweek Mexican Macaroni

13

CANCUN STYLE

Prep Time: 10 mins

Caviar

Total Time: 6 hrs 10 mins Servings per Recipe: 32 Calories 17 kcal Fat 1.5 g Cholesterol 0.9g Sodium 0.2 g Carbohydrates 0 mg Protein 188 mg

Ingredients 2 large tomatoes, finely chopped 5 green onions, chopped 3 tbsp olive oil 3 1/2 tbsp tarragon vinegar 1 (4 oz.) can chopped green chili peppers

1 (2.25 oz.) can chopped black olives 1 tsp garlic salt 1 tsp salt

Directions 1. In a medium bowl, mix together all the ingredients. 2. Refrigerate, covered for about 6 hours or overnight before serving.

14

Cancun Style Caviar

Mexican Pizza

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 6 Calories 373 kcal Fat 15.3 g Carbohydrates 44g Protein 17 g Cholesterol 26 mg Sodium 1027 mg

Ingredients 1/2 (16 oz.) can spicy fat-free refried beans 1 C. salsa, divided 1 (12 inch) pre-baked Italian pizza crust 2 C. shredded hearts of romaine lettuce 3 medium green onions, thinly sliced

1/4 C. ranch dressing 1/4 C. crumbled tortilla chips 1 C. shredded pepper Jack cheese

Directions 1. Set your oven to 450 degrees F before doing anything else and arrange a rack in the lowest portion of the oven. 2. In a bowl, mix together the beans and 1/2 C. of the salsa. 3. Arrange the crust on a cookie sheet and top with the bean mixture evenly. 4. Cook in the oven for about 10 minutes. 5. Remove from the oven and place the lettuce, green onions over the beans mixture. 6. Top with the remaining salsa. 7. Drizzle with the dressing evenly and top with the chips and cheese evenly. 8. Cook in the oven for about 2 minutes more. 9. Cut into 6 slices and serve.

Mexican Pizza

15

PUERTO VALLARTA

Eggplant

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 349 kcal Fat 23.3 g Carbohydrates 6.8g Protein 27.4 g Cholesterol 101 mg Sodium 542 mg

Ingredients 1 lb. ground beef 1/4 C. chopped onion 1 tbsp all-purpose flour 1 (8 oz.) can tomato sauce 1/4 C. chopped green bell pepper 1 tsp dried oregano

1 tsp chili powder 1 eggplant, cut into 1/2-inch slices salt and ground black pepper to taste 1 C. shredded Cheddar cheese

Directions 1. Heat a large skillet on medium-high heat and cook the ground beef and onion for about 5-7 minutes. 2. Drain the grease from the skillet. 3. Sprinkle the flour over the beef mixture and toss to coat. 4. Stir in the tomato sauce, green bell pepper, oregano and chili powder. 5. Sprinkle the eggplant slices with the salt and pepper and place over the beef mixture. 6. Simmer, covered for about 10-15 minutes. 7. Serve with a topping of the Cheddar cheese.

16

Puerto Vallarta Eggplant

Mexican

Veggie Puree

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 4 Calories 167 kcal Fat 14.1 g Carbohydrates 8.3g Protein 4.1 g Cholesterol 0 mg Sodium 363 mg

Ingredients 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces 1 C. bite-size cauliflower florets 2 stalks celery ribs, chopped 1/3 C. canned kidney beans, drained 1/3 C. chopped hazelnuts 2/3 tsp chopped fresh dill 1/4 tsp dried basil

1/2 tsp minced garlic 2 tbsp sunflower seed oil 1/3 tsp chili powder 1/4 tsp celery seed 1/2 tsp salt

Directions 1. Steam the asparagus and cauliflower for about 10 minutes. 2. Transfer the vegetables into a bowl and stir in the celery. 3. In a blender, add the kidney beans, hazelnuts, dill, basil, garlic, oil, chili powder, celery seed and salt and pulse till smooth. 4. Pour the sauce over the vegetables mixture and serve.

Mexican Veggie Puree

17

MEXICO CITY

Fajitas

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 397 kcal Fat 16.6 g Carbohydrates 19.9g Protein 40.3 g Cholesterol 104 mg Sodium 821 mg

Ingredients 3 tbsp vegetable oil 6 (6 oz.) skinless, boneless chicken breast halves, thinly sliced 1/2 C. sliced onions 1/2 C. sliced red bell pepper 1/2 C. tomato juice

2 tbsp taco seasoning mix 1 C. salsa 8 (1/2 inch thick) slices French bread 2 C. shredded Cheddar cheese

Directions 1. In a large skillet, heat the oil on medium-high heat and cook the chicken for about 5 minutes. 2. Stir in the sliced onions and red peppers and cook for about 5 minutes. 3. Stir in the tomato juice and taco seasoning and cook for about 7 minutes. 4. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element. 5. Spread 2 tbsp of salsa over each slice of French bread and top with the chicken mixture evenly. 6. Sprinkle each sandwich with 1/4 C. of the Cheddar cheese. 7. Cook the sandwiches under the broiler for about 5 minutes.

20

Mexico City Fajitas

Sun Belt

Bison Fajitas

Prep Time: 20 mins Total Time: 2 hrs 42 mins Servings per Recipe: 6 Calories 456 kcal Fat 23.5 g Carbohydrates 43.9g Protein 20.9 g Cholesterol 39 mg Sodium 518 mg

Ingredients 1 lb. bison flank steak 1 1/2 tsp fajita seasoning 2 tbsp vegetable oil 2 cloves garlic, minced 1 fresh jalapeno pepper, seeded and chopped 1 large onion, thinly sliced 1 large green bell pepper, thinly sliced 1 large red or yellow bell pepper, thinly sliced 6 (8 inch) flour tortillas, warmed Salsa Sour cream Lime wedges

Guacamole Salad: 2 Roma tomatoes, seeded and chopped 3 tbsp sliced green onions 1 fresh jalapeno pepper, seeded and chopped 2 cloves garlic, minced 1/2 tsp salt 1/4 tsp black pepper 2 large ripe avocados, halved, seeded, peeled, and coarsely mashed Shredded romaine lettuce

Directions 1. Thinly slice the bison flank steak across the grain into bite-size strips and sprinkle with 1 tsp of the fajita seasoning. 2. Cover and chill for about 30 minutes. 3. In a large skillet, heat 1 tbsp of the oil on medium-high heat and sauté the garlic and the 1 jalapeño pepper for about 2 minutes. 4. Add the onion and sauté for about 6-8 minutes. 5. Transfer the onion mixture into a medium bowl. 6. Cover and keep warm. 7. In the same skillet, add the bell peppers and remaining 1/2 tsp of the fajita seasoning and cook for about 6-8 minutes. Sun Belt Bison Fajitas

21

8. Transfer the peppers into the bowl with onion mixture. 9. Cover and keep warm. 10. In the same skillet, heat the remaining 1 tbsp of the oil and cook 1/2 of the bison flank steak strips for about 1-2 minutes. 11. Transfer the strips into a bowl. 12. In the same skillet, cook the remaining bison flank steak strips. 13. Serve the bison flank steak and vegetables in the tortillas topped with salsa and sour cream. 14. Serve with the lime wedges and Guacamole Salad 15. For guacamole salad in a bowl, mix together the tomatoes, green onions, 1 jalapeño pepper, 2 cloves garlic, salt, and pepper. 16. Gently stir in the avocado and serve over the shredded romaine.

22

Orange

Chili Beef for Fajitas

Prep Time: 30 mins Total Time: 10 hrs 50 mins Servings per Recipe: 10 Calories 234 kcal Fat 10.7 g Carbohydrates 16.9g Protein 19.4 g Cholesterol 31 mg Sodium 1070 mg

Ingredients 1 flank steak 1/4 C. shichimi togarashi (optional) 1/4 C. orange juice 1/4 C. low-soy sauce 2 tbsp lime juice 1/2 orange, zested 1/2 lime, zested 1 tbsp cornstarch 1 tbsp chili powder, or more to taste 1 tsp kosher salt 1 tsp smoked paprika 1 tsp brown sugar

1 tsp cayenne pepper 1 tsp red pepper flakes 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp ground cumin 1 tbsp olive oil 1 onion, cut into slices and separated 1 red bell pepper, cut into thin strips 3/4 C. water

Directions 1. With a meat mallet, flatten the flank steak slightly and rub the shichimi togarashi on both sides of the steak. 2. In a plastic wrap, wrap the steak and refrigerate for 8 hours or overnight. 3. In a resealable plastic bag, mix together the orange juice, soy sauce, lime juice, orange zest, and lime zest. 4. Remove the flank steak from plastic wrap and place in the resealable plastic bag to coat with the marinade. 5. Squeeze out the excess air and seal the bag. 6. Refrigerate to marinate for about 2 hours. 7. Set your outdoor grill for high heat and grease the grill grate. 8. Remove the steak from the marinade and preserve the marinade into a small bowl. 9. Cook steak on the grill for about 8-10 minutes per side, basting with the marinade after Orange Chili Beef for Fajitas

23

every 5 minutes. 10. Cut the steak in half lengthwise and then cut across the grain into thin slices. 11. In a bowl, add the cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder and ground cumin and beat till well combined. 12. In a large skillet, heat the oil on medium-high heat and sauté the onion and red bell pepper for about 5-10 minutes. 13. Add the sliced steak, chili powder mixture and water and cook for about 3-5 minutes.

24

Restaurant Style

Prep Time: 10 mins

Stir Fry

Total Time: 25 mins Servings per Recipe: 4 Calories 98.1 Fat 7.2g Cholesterol 0.0mg Sodium 5.4mg Carbohydrates 8.1g Protein 1.1g

Ingredients 1 lb boneless lean beef ( top round, sirloin) 2 garlic cloves, minced 1 large red bell pepper, cut into strips 1 large onion, thinly sliced and separated 3 tbsp lime juice 2 tbsp oil 2 tsp cumin 1/2 tsp cornstarch flour tortilla

avocado tomatoes salsa sour cream cheese

Directions 1. Cut the beef into 1-inch long and 1/8-inch strips 2. In a skillet, heat 1 tbsp of the oil on high heat and stir fry the beef strips for about 1 1/22 minutes. 3. Transfer the beef strips into a bowl. 4. In the same skillet, heat 1 tbsp of the oil and sauté the garlic, onion and green pepper for about 3 minutes. 5. Meanwhile in a bowl, mix together the cumin, lime juice and cornstarch. 6. Add the cornstarch mixture into the skillet and stir to combine. 7. Add the beef strips and stir fry till the mixture is hot and bubbly. 8. Transfer the mixture into a bowl. 9. Serve in tortillas with the desired garnishing.

Restaurant Style Stir Fry

25

FAJITA

Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 351.0 Fat 12.8g Cholesterol 78.3mg Sodium 520.1mg Carbohydrates 30.8g Protein 29.1g

Ingredients 1/4 C. tomatillo salsa 2 tbsp avocados, chopped 1 tbsp fresh cilantro, chopped 2 slices white bread 1/2 C. onion, finely chopped 1/2 C. red bell pepper, finely chopped 1/2 C. green bell pepper, finely chopped 2 tsp fajita seasoning mix, divided

1/4 tsp salt, divided 1 tbsp tomato paste 1 lb ground turkey 1 egg white 4 whole wheat hamburger buns, toasted

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

In a small bowl, mix together the tomatillo salsa, avocado and cilantro and keep aside. In a food processor, place the bread slices and pulse till a coarse crumb forms measure 1 C Grease a large nonstick skillet with the nonstick spray and heat on medium-high heat. Add the onion and bell peppers and sauté for about 5 minutes. Stir in 1/2 tsp of the fajita seasoning and 1/8 tsp of the salt. Remove from the heat and keep aside to cool. In a large bowl, add 1 C. of the breadcrumbs, onion mixture, remaining 1 1/2 tsp of the fajita seasoning, remaining 1/8 tsp of the salt, tomato paste, turkey and egg white and mix till well combined. 8. With damp hands, divide the turkey mixture into 4 (3/4-inch thick) patties. 9. Grease the same skillet with the nonstick spray and heat on medium heat. 10. Add patties and cook for about 4 minutes per side. 11. Place 1 patty on bottom half of each bun and top with 1 1/2 tbsp of the salsa mixture. 12. Cover with the remaining half of the bun.

26

Fajita Burgers

Fajita

Penne

Prep Time: 4 hrs 30 mins Total Time: 4 hrs 45 mins Servings per Recipe: 6 Calories 360.8 Fat 3.1g Cholesterol 3.8mg Sodium 173.1mg Carbohydrates 77.0g Protein 9.2g

Ingredients 1 lb penne pasta, uncooked 1 lb lean steak 1 1/4 C. tomato juice, divided 1/4 C. lime juice 3 garlic cloves, minced 1/2 tsp ground cumin 1/2 tsp crushed red pepper flakes 1 tsp vegetable oil 1 green bell pepper, seeded and cut into thin strips 1 red bell pepper, seeded and cut into thin

strips 1 yellow bell pepper, seeded and cut into thin strips 1 C. thinly sliced yellow onion 1 C. nonfat sour cream 1 -2 jalapeno pepper, seeded and minced 1 C. shredded reduced-fat cheddar cheese (optional)

Directions 1. Slice the steak diagonally across the grain into 1/4-inch strips. 2. Place steak in zip-top plastic bag with 1/2 C. of the tomato juice, lime juice, garlic, cumin and red pepper flakes. Refrigerate to marinate for at least 4 hours. 3. Cook the pasta according to package's directions. 4. Meanwhile, remove the steak from the bag and discard the excess marinade. 5. Grease a large skillet with the cooking spray. 6. Add oil and heat on high heat and sear the steak for about 3 minutes. 7. Transfer the steak into a bowl and keep warm. 8. Grease the skillet with cooking spray and sauté the pepper strips and onion till crisp tender.Drain well and transfer in a large bowl. 9. Add steak, pepper mixture, sour cream, jalapeño, remaining 3/4 C. of the tomato juice, salt and pepper and toss to coat. 10. Serve immediately with a sprinkle of the shredded reduced-fat Cheddar cheese. Fajita Penne

27

MEXICAN

Prep Time: 10 mins

Potato Bake

Total Time: 35 mins Servings per Recipe: 4 Calories 149.6 Fat 7.1g Cholesterol 0.0mg Sodium 6.8mg Carbohydrates 19.9g Protein 2.3g

Ingredients 1 lb potato 2 tbsp canola oil 2 tsp fajita seasoning mix

1 tsp lime juice

Directions 1. Set your oven to 400 degrees F before doing anything else and line a baking dish with the foil paper. 2. Cut the potatoes into cubes. 3. In a large bowl, add the oil, fajita seasoning and lime and mix till a paste forms. 4. Add the cubed potatoes and stir till the potatoes are well coated with the oil mixture evenly. 5. Transfer the potato mixture into the prepared baking dish. 6. Cook in the oven for about 25-30 minutes.

30

Mexican Potato Bake

Fajita

Casserole

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 411.7 Fat 12.7g Cholesterol 64.7mg Sodium 118.1mg Carbohydrates 45.0g Protein 27.5g

Ingredients 1 1/2 lbs lean ground beef 2 garlic cloves, minced 1 green bell pepper, coarsely chopped 1 red bell pepper, coarsely chopped 1 lb elbow macaroni 1/2 C. sliced green onion, divided 1 tsp ground cumin 1/8-1/4 tsp cayenne pepper

2 (15 1/2 oz.) jars salsa con queso 1 C. crushed tortilla chips, divided 3/4 C. shredded colby-monterey jack cheese 1 tsp chopped cilantro

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. Heat a large skillet and cook the beef, peppers and garlic till browned completely. 3. Drain the grease from the skillet. 4. Meanwhile cook the macaroni according to package's directions. 5. Drain well. 6. Add the cooked macaroni into the beef mixture with 1/4 C. of the green onions, seasonings, salsa con queso and 1/2 C. of the crushed chips and mix. 7. Transfer the beef mixture into the prepared baking dish. 8. Top with the remaining 1/2 C. of the crushed tortilla chips and remaining 1/4 C. of the green onions. 9. Sprinkle with the cheese and cilantro evenly. 10. Cook in the oven for about 30 minutes.

Fajita Casserole

31

BACK-TO-SCHOOL

Fajitas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 223.7 Fat 11.8g Cholesterol 43.7mg Sodium 244.5mg Carbohydrates 4.1g Protein 24.1g

Ingredients 12 oz. boneless skinless chicken breasts 4 (8 inch) spinach tortillas 1 tbsp cooking oil 1/3 C. finely chopped onion 1/3 C. finely chopped green sweet pepper 1/2 C. chopped tomato

2 tbsp bottled reduced-fat Italian salad dressing 1/2 C. shredded reduced-fat cheddar cheese 1/4 C. bottled salsa 1/4 C. light sour cream (optional)

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

32

Set your oven to 350 degrees F before doing anything else. Cut the chicken into bite-size strips. Wrap the tortillas in aluminum foil and heat in the oven. In a 12-inch skillet, heat the oil on medium-high heat. Add the chicken, onion and green pepper and cook for about 2-3 minutes. Remove from heat. Drain well. Stir in the tomato and salad dressing. Fill the warm tortillas with the beef mixture and roll up tortillas. Serve with cheese, salsa and sour cream.

Back-To-School Fajitas

Portobello

Onion Pepper Fajitas

Prep Time: 8 mins Total Time: 14 mins Servings per Recipe: 4 Calories 255.6 Fat 7.3g Cholesterol 0.0mg Sodium 405.4mg Carbohydrates 40.7g Protein 8.2g

Ingredients 2 tsp oil 4 large portabella mushrooms, stems removed 2 medium bell peppers, sliced 1 medium onion, sliced 1 (1 1/8 oz.) packets fajita seasoning mix 1 tbsp balsamic vinegar (optional) 8 lettuce leaves

8 soft taco-size flour tortillas, warmed sour cream ( to garnish) fresh cilantro stem ( to garnish)

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

Heat 1 tsp of the oil in each of 2 skillets on medium-high heat. In 1 skillet, add the mushrooms and cook for about 4 minutes, stirring occasionally. Stir in the balsamic vinegar and cook for about 2 minutes. In another skillet, add the peppers and cook for about 6 minutes, stirring occasionally. Transfer the mushrooms onto a cutting board and slice them. Stir the seasoning and 1/3 C. of the water into the pepper mixture and cook for about 1 minute. 7. Roll up with peppers and onions in lettuce-lined tortillas. 8. Serve with a garnishing of the sour cream and cilantro.

Portobello Onion Pepper Fajitas

33

AZTECA

Enchiladas

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 9 Calories 284 kcal Fat 20.3 g Carbohydrates 17.1g Protein 11 g Cholesterol 70 mg Sodium 222 mg

Ingredients 2 cloves garlic 3 serrano peppers 1 lb. small green tomatillos, husks removed 1 C. vegetable oil for frying 9 corn tortillas 3 C. water 4 tsp chicken bouillon granules 1/2 store-bought rotisserie chicken, meat removed and shredded

1/4 head iceberg lettuce, shredded 1 C. cilantro leaves 1 (8 oz.) container Mexican crema, crema Fresca 1 C. grated cotija cheese

Directions 1. With a foil paper, cover a large griddle and preheat to medium-high heat. 2. Cook the garlic for about 5 minutes, Serrano peppers for about 10 minutes and tomatillos for about 15 minutes. 3. Transfer the vegetables into a bowl and keep aside to cool. 4. In a small, deep skillet, heat the oil to 350 degrees F. 5. With the kitchen tongs, fry the tortillas, one by one for about 5 seconds per side. 6. Transfer the tortillas onto a paper towel lined plate to drain and keep warm. 7. In a blender, place the toasted garlic, Serrano peppers, tomatillos, and water and pulse till smooth. 8. Transfer the mixture into a pan on medium heat and bring to a boil. 9. Dissolve the chicken bouillon into the mixture and reduce the heat to medium-low. 10. Simmer for about 10 minutes. 11. Soak three tortillas in the sauce, one at a time for a few seconds. 12. Fill the tortillas with the shredded chicken and drizzle with some of the sauce. 34

Azteca Enchiladas

13. Roll the tortillas and in a pasta bowl, place them seam side down. 14. Place a generous amount of the sauce over the tortillas and top them with the lettuce, cilantro, crema, and cotija cheese. 15. Pour a little more sauce over the whole thing if desired. 16. Repeat the procedure twice more. 17. Serve immediately.

35

AUTHENTIC

Mexican Enchiladas

Prep Time: 45 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 737 kcal Fat 52.1 g Carbohydrates 42.3g Protein 28.5 g Cholesterol 136 mg Sodium 977 mg

Ingredients 2 tbsp butter 2/3 C. chopped Spanish onion 2 tbsp all-purpose flour 1 1/2 C. chicken broth 1 C. chopped green chili peppers 1 clove garlic, minced 3/4 tsp salt 1 dash ground cumin 12 (8 inch) corn tortillas canola oil for frying

1 C. shredded Monterey Jack cheese 1 C. shredded mild Cheddar cheese 2 C. shredded, cooked chicken breast meat 1 C. heavy cream 1/4 C. chopped green onion 1/2 C. sliced green olives 1 pint cherry tomatoes

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. For the salsa verde in a pan, melt the butter on medium heat and sauté the onion till soft. Slowly, stir in the flour. Add the broth, chilis, garlic, salt, and cumin and simmer for about 15 minutes. In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. In a bowl, mix together the cheeses and keep 1/2 C. aside for topping. 6. Dip each tortilla in salsa verde from both sides. 7. Place 2 heaping tbsp of the chicken and about 2 tbsp cheese in the center of each tortilla. 8. Roll the tortillas and in a shallow dish, place them, seam side down. 9. Place the additional salsa verde over the tortillas and then cover with the heavy cream evenly. Sprinkle with remaining 1/2 C. of the cheese mixture and with the green onions. 10. Cook in the oven for about 20 minutes. 11. Serve immediately with a garnishing of the olives, cherry tomatoes, and with additional salsa on the side. 36

Authentic Mexican Enchiladas

Homemade

Enchilada Sauce

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe:124 Calories 43 kcal Fat 2.2 g Carbohydrates 6.1g Protein 1g Cholesterol 0 mg Sodium 35 mg

Ingredients 1 tbsp vegetable oil 1 C. diced onion 3 tbsp chopped garlic 1 tsp dried oregano 1 tsp ground cumin 1/4 tsp ground cinnamon

3 tbsp all-purpose flour 5 tbsp hot chili powder 4 1/2 C. chicken broth 1/2 (1 oz.) square semisweet chocolate

Directions 1. 2. 3. 4. 5.

In a large pan, heat the oil on medium-high high heat and sauté the onion till soft. Stir in the garlic, oregano, cumin and cinnamon and sauté for a few minutes. Stir in the flour and chili powder, stirring until sauce becomes thick. Slowly stir in the chicken broth and simmer till the sauce reaches desired consistency. Stir in the chocolate till melts and well combined.

Homemade Enchilada Sauce

37

CREAM OF

Chicken Enchiladas

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 453 kcal Fat 20.4 g Carbohydrates 42.3g Protein 24.7 g Cholesterol 65 mg Sodium 1186 mg

Ingredients 2 1/2 C. chopped cooked chicken 1 (10.75 oz.) can condensed cream of chicken soup 1 C. sour cream, divided 1/4 C. chopped cilantro

12 (6 inch) flour tortillas 1 1/2 C. salsa

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking dish with a greased foil paper. 2. In a bowl, mix together the chicken, soup, half of the sour cream, cheese and cilantro. 3. Place about 1/4 C. of the chicken mixture in the center of each tortilla and roll up. 4. In the prepared place the tortillas, seam sides down. 5. Top with salsa and remaining cheese. 6. Cover with the foil and cook in the oven for about 15 minutes. 7. Uncover and cook in the oven for about 10 minutes. 8. Serve with a topping of the cilantro and sour cream.

40

Cream of Chicken Enchiladas

Cinnamon

x Apple Enchiladas

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe:6 Calories 530 kcal Fat 18.9 g Carbohydrates 88.2g Protein 4.6 g Cholesterol 41 mg Sodium 392 mg

Ingredients 1 (21 oz.) can apple pie filling 6 (8 inch) flour tortillas 1 tsp ground cinnamon 1/2 C. butter 1/2 C. white sugar

1/2 C. brown sugar 1/2 C. water

Directions 1. Grease a large baking dish. 2. Place about 1/4 C. of the pie filling in the center of each tortilla evenly and sprinkle with the cinnamon. 3. Roll the tortillas, tucking in edges and place in the prepared baking dish, seam side down. 4. In a medium pan, mix together the butter, white sugar, brown sugar and water on medium heat and bring to a boil, stirring continuously. 5. Reduce the heat and simmer for about 3 minutes. 6. Place the sauce over the enchiladas and keep aside for about 30 minutes. 7. Set your oven to 350 degrees F. 8. Cook in the oven for about 20 minutes.

Cinnamon x Apple Enchiladas

41

ULTIMATE

Enchiladas

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 498 kcal Fat 15.9 g Carbohydrates 49.7g Protein 26.7 g Cholesterol 72 mg Sodium 1227 mg

Ingredients 4 skinless, boneless chicken breast halves 1 onion, chopped 1/2 pint sour cream 1 C. shredded Cheddar cheese 1 tbsp dried parsley 1/2 tsp dried oregano 1/2 tsp ground black pepper 1/2 tsp salt

1 (15 oz.) can tomato sauce 1/2 C. water 1 tbsp chili powder 1/3 C. chopped green bell pepper 1 clove garlic, minced 8 (10 inch) flour tortillas 1 (12 oz.) jar taco sauce 3/4 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Heat a medium non-stick skillet on medium heat and cook the chicken till done completely. 3. Drain excess fat from the skillet. 4. Cut the chicken into the cubes and return into the skillet. 5. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper and heat till the cheese melts. 6. Stir in the tomato sauce, chili powder, green pepper, garlic, salt and water. 7. Place the chicken mixture in each tortilla evenly. 8. In a 9x13 inch baking dish, place the tortillas and top with the taco sauce and 3/4 C. of the Cheddar cheese. 9. Cook in the oven for about 20 minutes.

42

Ultimate Enchiladas

Coastal

Mexican Enchiladas

Prep Time: 2 hrs Total Time: 2 hrs 40 mins Servings per Recipe: 4 Calories 444 kcal Fat 26.3 g Carbohydrates 37.2g Protein 16.6 g Cholesterol 58 mg Sodium 1234 mg

Ingredients 5 tbsp olive oil 2 cloves minced garlic 1 tsp ground ginger 1/2 tsp hot sauce 16 large shrimp, peeled and deveined, without tails

4 (8 inch) flour tortillas 3/4 C. shredded Cheddar and Monterey cheese blend 2 C. fresh salsa

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

In a large bowl, mix together 4 tbsp of the oil, garlic, ginger, hot sauce and shrimp. Add the shrimp and coat with the mixture generously. Refrigerate to marinate for about 2 hours. Set your oven to 350 degrees F before doing anything else and grease a 9-inch pie dish with the remaining 1 tbsp of the olive oil. Fill the flour tortillas with the marinated shrimp, cheese blend and salsa. Fold the tortillas into a roll and place in the prepared pie dish. Spread a thin layer of salsa on top of the tortillas. Cook in the oven for about 20 minutes.

Coastal Mexican Enchiladas

43

GREAT

Enchiladas

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 595 kcal Fat 25.8 g Carbohydrates 68.3g Protein 24.3 g Cholesterol 54 mg Sodium 1757 mg

Ingredients 2 (16 oz.) jars prepared salsa 1 lb. ground beef 1 (15.5 oz.) jar prepared salsa con queso 20 (8 inch) flour tortillas

1 (8 oz.) package shredded CheddarMonterey Jack cheese blend

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. Place the salsa in the bottom of the prepared baking dish. 3. Heat a large skillet on medium heat and cook the beef for about 10 minutes. 4. Drain the excess grease from the skillet. 5. Add the salsa con queso and stir to combine well. 6. Place about 2 tbsp of the beef mixture in the center of each tortilla and roll the tortillas. 7. Arrange the tortillas, seam side down on top of the salsa in the baking dish and sprinkle with the shredded cheese. 8. Cook in the oven for about 15-20 minutes.

44

Great Enchiladas

Enchiladas

Italian Style

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 10 Calories 939 kcal Fat 40.4 g Carbohydrates 102.9g Protein 39.3 g Cholesterol 94 mg Sodium 2694 mg

Ingredients 2 lb. ground beef 1 large onion, chopped 2 (10.75 oz.) cans condensed cream of mushroom soup, undiluted 1 (1 lb.) loaf processed cheese food, cut into thin slices

2 (26 oz.) cans marinara sauce 2 (6.5 oz.) cans tomato sauce 3/4 C. water 20 (10 inch) flour tortillas

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Heat a large skillet on medium heat and cook the beef and onion till browned completely. 3. Drain the excess grease from the skillet. 4. Stir in the soup and cook till heated completely. 5. In a bowl, mix together the marinara sauce, tomato sauce and water. 6. Spread 1/3 of the mixture across the bottom of a 13x9-inch baking dish. 7. Fill each tortilla with about 2 tbsp of the beef mixture and 2 slices cheese food. 8. Tightly roll the tortillas and place the tortillas in the baking dish in 2 layers. 9. Top with the remaining sauce mixture evenly followed by the remaining cheese food. 10. Cover with the aluminum paper and cook in the oven for about 45 minutes.

Enchiladas Italian Style

45

CLASSICAL

Enchiladas

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 588 kcal Fat 32.1 g Carbohydrates 47.4g Protein 26.3 g Cholesterol 88 mg Sodium 1383 mg

Ingredients 2 lb. ground beef 1 onion, chopped 2 (4 oz.) cans chopped green chilies 1 (1 oz.) package taco seasoning 1 (16 oz.) container sour cream 2 (10.5 oz.) cans cream of chicken soup 12 flour tortillas

2 C. shredded Cheddar cheese 1 small tomato, chopped 1 1/2 C. shredded lettuce 1/4 C. black olives, sliced

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Heat a large skillet on medium heat and cook the beef, onion, 1 can green chilis, and taco seasoning for about 6-8 minutes. 3. Drain the excess grease from the skillet. 4. In a pan, mix together the sour cream, cream of chicken soup and 1 can of the green chilis on medium-low heat and simmer for about 10 minutes. 5. Place about half of the warm sour cream mixture in the bottom of a 13x9-inch baking dish. 6. Place the ground beef mixture in the center of each tortilla evenly. 7. Roll tortillas and place on top of sour cream mixture in the baking dish. 8. Place the remaining sour cream mixture over the tortillas and top with the Cheddar cheese. 9. Cook in the oven for about 35 minutes. 10. Serve the enchiladas with a topping of the lettuce, tomatoes and olives.

46

Classical Enchiladas

Potatoes

Cheese Enchiladas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 358 kcal Fat 11.9 g Carbohydrates 53g Protein 10.8 g Cholesterol 15 mg Sodium 728 mg

Ingredients 3 tbsp vegetable oil 6 potatoes, peeled and shredded 1 (8 oz.) package processed cheese, melted 2 (10 oz.) cans diced tomatoes with green chili peppers, drained 1 (8 oz.) can sweet peas, drained

1 (8.75 oz.) can whole kernel corn, drained 12 (8 inch) flour tortillas

Directions 1. In a large heavy skillet, heat oil on medium heat and cook the shredded potatoes till golden brown from both sides. 2. In a small bowl mix together the melted processed cheese, diced tomatoes and chilis. 3. Stir in half of the peas and half of the corn and mash them into the hash browns. 4. Add the remaining peas and corn and mash till well combined. 5. Stir in about 1 C. of the cheese and tomato mixture and mix well and cook for about 10 minutes. 6. Place the potato mixture into the tortillas and roll like a burrito and smother with the cheese/tomato mixture.

Potatoes Cheese Enchiladas

47

HEIRLOOM

Quesadillas

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 209 kcal Fat 7.1 g Carbohydrates 36.8g Protein 10.2 g Cholesterol 13 mg Sodium 441 mg

Ingredients 1/2 C. chopped red bell pepper 1/2 C. chopped zucchini 1/2 C. chopped yellow squash 1/2 C. chopped red onion 1/2 C. chopped mushrooms 1 tbsp olive oil cooking spray

6 (9 inch) whole wheat tortillas 1 1/4 C. shredded reduced-fat sharp Cheddar cheese

Directions 1. In a large nonstick pan, heat the oil on medium heat and cook the red pepper, zucchini, yellow squash, onion and mushrooms for about 7 minutes. 2. Transfer the vegetables into a large bowl. 3. Grease the same pan with the cooking spray. 4. Place one tortilla in the pan and sprinkle with about 1/4 C. of the cheese evenly. 5. Top with 3/4 C. of the vegetable mixture and sprinkle with another 1/8 C. of the cheese. 6. Top with a second tortilla and cook for about 2-3 minutes per side. 7. Remove quesadilla from the pan. 8. Repeat with the remaining ingredients. 9. Cut each quesadilla into 8 triangles and serve hot.

50

Heirloom Quesadillas

Classical

Mexican Quesadillas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 363 kcal Fat 14.5 g Carbohydrates 45.6g Protein 13.9 g Cholesterol 26 mg Sodium 732 mg

Ingredients 2 tsp olive oil 3 tbsp finely chopped onion 1 (15.5 oz.) can black beans, drained and rinsed 1 (10 oz.) can whole kernel corn, drained 1 tbsp brown sugar 1/4 C. salsa

1/4 tsp red pepper flakes 2 tbsp butter, divided 8 (8 inch) flour tortillas 1 1/2 C. shredded Monterey Jack cheese, divided

Directions 1. 2. 3. 4.

In a large pan, heat the oil on medium heat and sauté the onion for about 2 minutes. Stir in the beans and corn, sugar, salsa and pepper flakes and cook for about 3 minutes. In a large skillet, melt 2 tsp of the butter on medium heat. Place a tortilla in the skillet and sprinkle with the cheese cheese and top with some of the bean mixture. 5. Place another tortilla on top and cook till golden brown from both sides. 6. Repeat with the remaining tortillas and filling.

Classical Mexican Quesadillas

51

SWEET TREAT

Quesadillas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 433 kcal Fat 12 g Carbohydrates 71.6g Protein 9.6 g Cholesterol 16 mg Sodium 511 mg

Ingredients 4 (8 inch) flour tortilla 2 tbsp softened cream cheese 2 tbsp strawberry jam

1 tbsp confectioners' sugar

Directions 1. Spread 1/2 of the cream cheese over 1 side of 2 tortillas., followed by the equal amount of jam. 2. Spread the remaining cream cheese over the remaining 2 tortillas and place over first 2 tortillas to form quesadillas. 3. Grease a skillet with the cooking spray and place quesadillas on medium heat and cook for about 5 minutes per side. 4. Sprinkle with the confectioners' sugar.

52

Sweet Treat Quesadillas

Wednesday’s

Quesadilla Bake

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 493 kcal Fat 21.2 g Carbohydrates 50.1g Protein 26.6 g Cholesterol 65 mg Sodium 1423 mg

Ingredients cooking spray 1 lb. ground beef 1/2 C. chopped onion 1 (15 oz.) can tomato sauce 1 (15 oz.) can black beans, rinsed and drained 1 (14.5 oz.) can diced tomatoes with lime juice and cilantro 1 (8.75 oz.) can whole kernel sweet corn, drained

1 (4.5 oz.) can chopped green chiles, drained 2 tsp chili powder 1 tsp ground cumin 1 tsp minced garlic 1/2 tsp dried oregano 1/2 tsp red pepper flakes 6 flour tortillas 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking dish. 2. Heat a large skillet on medium-high heat and cook the beef and onion for about 5-7 minutes. 3. Discard the grease from the skillet. 4. Stir in the tomato sauce, black beans, diced tomatoes, corn, chopped green chiles, chili powder, cumin, garlic, oregano and red pepper flakes and reduce the heat to low. 5. Simmer for about 5 minutes. 6. Spread about 1/2 C. of the beef mixture in the bottom of the prepared baking dish and top with 3 tortillas, overlapping as needed. 7. Spread another 1/2 C. of the beef mixture over the tortillas and sprinkle with 1 C. of the Cheddar cheese. 8. Finish with the layers of the remaining tortillas, beef mixture and Cheddar cheese. 9. Cook in the oven for about 15 minutes. 10. Cool 5 minutes before serving. Wednesday’s Quesadilla Bake

53

CREAMY

Quesadilla Spread

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 70 kcal Fat 7.4 g Carbohydrates 1.1g Protein < 0.2 g Cholesterol < 3 mg Sodium 149 mg

Ingredients 1/4 C. mayonnaise 2 tsp diced canned jalapeno peppers 2 tsp juice from canned jalapeno peppers 1/2 tsp ground cumin 3/4 tsp sugar 1/2 tsp paprika

1/8 tsp cayenne pepper 1/8 tsp garlic powder dash salt

Directions 1. In a food processor, add all the ingredients and pulse till smooth. 

54

Creamy Quesadilla Spread

Simply

Quesadillas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 803 kcal Fat 29.7 g Carbohydrates 73.8g Protein 57 g Cholesterol 142 mg Sodium 1536 mg

Ingredients 4 (5 oz.) skinless, boneless chicken breast halves 1/2 C. barbeque sauce 1/3 C. chopped fresh parsley 1/4 tsp garlic, finely minced 8 (9 inch) flour tortillas

2 small plum tomatoes, seeded and chopped 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a medium pan of lightly salted boiling water, add the chicken breasts on medium-low heat. 3. Simmer, covered for about 15 minutes. 4. Drain well and keep the chicken aside to cool. 5. With your hands, shred the chicken and return to the pan with the barbecue sauce, parsley and garlic and stir to combine. 6. Place 4 tortillas onto a baking sheet. 7. Place the chicken mixture over 4 tortillas evenly, leaving a 1-inch border around the outer edge. 8. Top with 1/4 of the tomatoes and 1/4 cup of the Cheddar cheese. Place another tortilla atop each filled tortilla. 9. Cook in the oven for about 5-7 minutes. 10. Cut into wedges to serve.

Simply Quesadillas

55

MEDITERRANEAN

Quesadillas

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 346 kcal Fat 18.5 g Carbohydrates 33.4g Protein 11.7 g Cholesterol 23 mg Sodium 493 mg

Ingredients 1 onion, chopped 6 large cremini mushrooms, chopped 2 large cloves garlic, minced salt and ground black pepper to taste 2 tbsp extra-virgin olive oil 2 tsp balsamic vinegar 1/4 C. herbed goat cheese (chevre)

4 tsp whipped cream cheese 4 flour tortillas 1/3 C. shredded mozzarella cheese

Directions 1. In a large skillet, heat oil on medium heat and sauté the onion, mushrooms, garlic, salt, black pepper and balsamic vinegar for about 3-5 minutes. 2. In a small bowl, mix together the goat cheese and cream cheese. 3. Heat a large skillet on medium heat and warm a tortilla for about 1 minute per side. 4. Spread 1/4 of the goat cheese mixture onto warmed tortilla. 5. Top with 1/4 of the mushroom mixture, followed by 1/4 of the mozzarella cheese. 6. Cook the quesadilla until mozzarella cheese for about 5 minutes. 7. Fold the tortilla over melted cheese and press to seal. 8. Repeat with the remaining tortillas and fillings.

56

Mediterranean Quesadillas

French Quarters Quesadillas

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 598 kcal Fat 35.9 g Carbohydrates 47.7g Protein 22 g Cholesterol 64 mg Sodium 967 mg

Ingredients 1 tbsp canola oil 2 andouille sausage links, finely diced 1 poblano chile, finely diced 1/2 red bell pepper, finely diced 1/2 large red onion, finely diced 1/2 C. frozen corn kernels

4 flour tortillas 2 C. shredded Colby cheese 1 tbsp canola oil 1/4 C. sour cream (optional) 1/4 C. salsa (optional)

Directions 1. In a large skillet, heat 1 tbsp of the canola oil on medium heat and cook the diced sausage, poblano pepper, red pepper, red onion and corn for about 15 minutes. 2. Place 1/4 of the sausage mixture on one half of each tortilla and top with 1/2 C. of the cheese. 3. Fold the tortillas to make a half moon shape. 4. Repeat with the remaining ingredients. 5. In a large skillet, heat 1 tbsp of the canola oil on medium heat and cook the quesadillas for about 5 minutes per side. 6. Cut each quesadilla into 4 wedges 7. Serve with a topping of the sour cream and salsa.

French Quarters Quesadillas

57

OCTOBER’S

Quesadillas

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 470 kcal Fat 18.2 g Carbohydrates 59.2g Protein 17.5 g Cholesterol 40 mg Sodium 1003 mg

Ingredients 2 sweet potatoes, scrubbed 6 (10 inch) tomato flavored tortillas 2 C. shredded sharp Cheddar cheese, divided

1 (15 oz.) can black beans, rinsed and drained, divided 1 C. salsa (optional)

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

Set your oven to 450 degrees F before doing anything else. Cut several slashes into each sweet potato. Cook in the oven for about 45 minutes. Transfer the hot sweet potatoes in a heatproof bowl and immediately, mash them. Now, set the oven to 200 degrees F. Heat a skillet over medium heat and warm a tortilla for about 2 minutes. Flip the tortilla and sprinkle with about 1/3 C. of the shredded Cheddar cheese about 1/2inch from the edge. 8. Let the cheese melt and spread about 1/3 C. of the mashed sweet potato, followed by 2-3 tbsp of the black beans. 9. Fold the tortilla in half, enclosing the filling. 10. Repeat with the remaining tortillas. 11. Keep the filled quesadillas warm in the oven. 12. Serve in the wedges topped with salsa.

60

October’s Quesadillas

Potluck

Quesadillas

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 987 kcal Fat 58.7 g Carbohydrates 77g Protein 32.9 g Cholesterol 105 mg Sodium 1692 mg

Ingredients 1 lb. lean ground beef 1/2 onion, cut into 1-inch pieces 1 C. barbeque sauce 4 flour tortillas

1 C. shredded Cheddar cheese 1 C. French-fried onions

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Heat a large skillet on medium-high heat and cook the beef and onion for about 5-7 minutes. 3. Drain the extra grease. 4. Stir in the barbecue sauce and cook for about 5 minutes. 5. Spread 1/2 of the ground beef mixture over a tortilla and top with 1/2 of the Cheddar cheese and 1/2 the French-fried onions. 6. Top with a second tortilla. 7. Repeat with the remaining ingredients. 8. Place the quesadillas onto a baking sheet. 9. Cook in the oven for about 5-10 minutes. 10. Cut into triangles with a pizza cutter.

Potluck Quesadillas

61

BREAKFAST

Quesadillas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 380 kcal Fat 5.7 g Carbohydrates 78.5g Protein 6.2 g Cholesterol 0 mg Sodium 473 mg

Ingredients 1 Honeycrisp apple, diced 2 tbsp light corn syrup 1 tbsp honey 1 tbsp maple syrup

1 pinch ground cinnamon 1 pinch brown sugar 2 11-inch flour tortillas

Directions 1. Heat a large skillet on medium-low heat and cook the apple, corn syrup, honey, maple syrup, ground cinnamon and brown sugar for about 8-10 minutes, stirring every few minutes. 2. Transfer the apple mixture into a bowl. 3. In the same skillet, place 1 tortilla on medium-low heat and top with the apple mixture evenly. 4. Top with the remaining tortilla and cook for about 1-3 minutes per side.

62

Breakfast Quesadillas

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.

Wine Braised Chipotle Shrimp

63

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 30-40 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.

64

Creamy Chipotle Chicken

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

65

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.

66

Barbecued Chipotle Meatloaf

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. 6. Transfer the mixture into the prepared casserole dish evenly and top with the desired topping evenly. 7. Cook everything in the oven for about 25-30 minutes or till the top becomes bubbly and golden brown.

Chipotle Mac and Cheese

67

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. 70

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 Mac and Cheese

71

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.

72

Chicken in Chipotle Gravy

Simple

Salsa Medley

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. 

Simple Salsa Medley

73

HOT CHIPOTLE

Prep Time: 10 mins

Peach Salsa

Total Time: 20 mins Servings per Recipe: 4 Calories 41 kcal Fat 0.1 g Carbohydrates 10.3g Protein 0.8 g Cholesterol 0 mg Sodium 17 mg

Ingredients 1 C. sliced canned peaches, drained and chopped 1/3 C. chopped red onion 2 cloves garlic, minced 1 1/2 tsps minced fresh ginger root 2 tsps minced chipotle peppers in adobo sauce

1/3 C. chopped fresh cilantro 1/2 lime, juiced salt and pepper to taste

Directions 1. In a large bowl, add all the ingredients and mix till well combined. 2. Refrigerate to chill before serving.

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Hot Chipotle Peach Salsa

Chipotle

Corn Salsa

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 20 Calories 28 kcal Fat 0.9 g Carbohydrates 5.1g Protein 0.8 g Cholesterol 0 mg Sodium 4 mg

Ingredients cooking spray 2 C. frozen corn 2 vine-ripened tomatoes, cut into 1/2 inch pieces 1 small red onion, diced 3/4 C. diced red bell pepper 2 jalapeno peppers - seeds removed and

reserved, flesh minced 2 tsps finely chopped canned chipotle pepper 4 tbsps fresh lime juice 1 tbsp olive oil 1/4 C. chopped fresh cilantro salt to taste

Directions 1. Heat a lightly greased large skillet on medium-high heat. 2. Cook the corn till browned, stirring occasionally and transfer into a large bowl. 3. Add the remaining the ingredients and stir to combine and serve.

Chipotle Corn Salsa

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AVOCADO

Salsa

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 158 kcal Fat 12 g Carbohydrates 13.8g Protein 1.9 g Cholesterol 0 mg Sodium 397 mg

Ingredients 1 mango, peeled, seeded and diced 1 avocado, peeled, pitted, and diced 4 medium tomatoes, diced 1 jalapeno pepper, seeded and diced 1/2 C. chopped fresh cilantro 3 cloves garlic, diced 1 tsp salt

2 tbsps fresh lime juice 1/4 C. chopped red onion 3 tbsps olive oil

Directions 1. Get a bowl, mix: garlic, mango, cilantro, avocado, and tomatoes. 2. Stir the mix then add in your olive oil, salt, red onions, and lime juice. 3. Stir your salsa to evenly distribute the liquids. Then place a covering of plastic on the bowl and put everything in the fridge for 40 mins. 4. Enjoy.

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Avocado Salsa

Salsa

Verde (Green Salsa from Morelos)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 Calories 20 kcal Carbohydrates 3.7 g Cholesterol < 1 mg Fat 0.6 g Protein 0.6 g Sodium 24 mg

Ingredients 2 pounds tomatillos, husked 2 fresh jalapeno peppers 3 cloves garlic, peeled 1 dash cloves 1/2 tsp ground cumin

1 dash black pepper 1 tsp chicken bouillon granules, or salt

Directions 1. Cook tomatillos, jalapenos and garlic in a large sized pan after putting in water. 2. Now bring this to a boil and cook for about 10 minutes or until the color of the tomatillos turn yellow after turning down the heat to medium. 3. Allow it to cool down for 10 minutes and after removing all the water from; put these tomatillos, along with cloves, pepper, cumin and chicken bouillon into the blender. 4. Blend until the required smoothness is achieved. 5. Serve.

Salsa Verde

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