Archive for the Category » Mexican «

Darn Good Chicken Tacos

Unit: Any Skillet, Bamboo Cutting Board and Chef Knife
Ingredients: Cooked and shredded Chicken (see Recipe for Chicken breast)
Lettuce
Cheese
Tomatoes
Cumin
Ancho Chili Powder
Corn Tortillas
Pam

Heat skillet to medium and spray pan with pam, then add tortillas and spray top of tortillas and cook 2 minutes on each side. Add chicken and toppings and enjoy!

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Mexican Lasagna

Unit: 10.5" Skillet, 3 quart mixing bowl, food cutter
Total Time: Approx. 25 min. Serves: 6
Ingredients

3 tablespoons extra-virgin olive oil or cooking spray
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (#2 cone)
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Cajun Darn Good Seasoning
8 corn tortillas
2 cups shredded Cheddar or shredded pepper jack (#1 cone)
2 scallions, finely chopped

Directions:
Preheat a 10.5" skillet over medium heat. Coat with Spray or Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with cajun darn good, to your taste.

Transfer the mixture to the 3 Quart mixing bowl. Scrape any excess food off of the pan. Coat skillet with spray or remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then 4 tortillas, then cheese. Repeat once: meat, tortillas, cheese again. Bake lasagna 10-12 minutes on medium low to medium until cheese is bubbly. Top with the scallions and serve.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html?oc=linkback

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Ranch Chicken Enchiladas

Unit: 10.5" Skillet, Electric Skillet
Ingredients:
3-4 Boneless Skinless Chicken Breasts
1 cup home made ranch (see recipe)
1/2 cup salsa
1 cup shredded cheddar cheese
8 corn tortillas
Cooking Spray

1. Cook and shred the chicken (Electric Skillet on 400 for 10-15 minutes)
2. Heat the 10.5" skillet to medium and spray the tortilla and the pan with cooking spray. Brown the tortillas lightly and remove the pan from heat.
3. Mix the 1/2 cup of ranch and 1/2 cup salsa in a bowl. Re-spray the 10.5" skillet and spread a very thin layer of the mixture on the bottom.
4. Start assembling the enchiladas by putting 1 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that and roll it up.
5. Line up the enchiladas in the skillet and sprinkle heavily with the cheddar cheese. Bake on medium low to medium for 15 minutes or until cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch and enjoy!

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Quesadillas

(Unit: Electric Skillet)

Flour tortillas
Pepper jack cheese
Darn good
Cooked chicken(or other meat)
1-2 tsp of pico de gallo
Cooking spray

Directions: heat electric skillet to 375 and spray. Layer a tortilla on bottom and add meat, cheese and pico de gallo. Sprinkle Darn Good to taste and add top tortilla. Cook 5 minutes on each side. Serve with salsa and daisy light sour cream.

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Pico de Gallo

(Unit: food cutter, mixing bowl, santoku knife)

6 on the vine tomatoes
1 large sweet onion
3 jalapeños
Cilantro
1 habanero
1 lime
1 tsp Darn Good Cajun

Directions: dice tomatoes, jalapeños and habanero(use gloves), and cilantro with the knife. Quarter the onion and cut the lime in half. Cut the onion on the #2 cone on the food cutter. Squeeze the juice from half of the lime over the rest of the ingredients in the bowl and sprinkle darn good over the top. Mix and let it rest in the fridge for an hour before serving. Enjoy with your favorite tortilla chips and Mexican dishes.

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Mexican Casserole



UTENSILS: Large Skillet and Mixing Bowl (may use JUMBO or ELECTRIC – double recipe)

INGREDIENTS:

2 lbs lean Ground Beef OR Chicken
2 TBSP Chopped Fresh Cilantro
Zest and Juice of one lime
1 TBSP Garlic
Darn Good Seasoning 

1 Pkg Taco Rice (Lipton Rice Sides)
28 oz. Jar Picante Sauce
2 Cans Black Beans
12 Oz Colby Jack Cheese

COOKING INSTRUCTIONS:

GROUND MEAT:
Heat the skillet on 350. Combine the ground meat, cilantro, garlic, lime juice, and lime zest. Saute until meat is almost cooked through; discard any grease.

CASSEROLE:
Combine the Picante Sauce and Rice in a mixing bowl. Layer ingredients in this order: beef, rice mixture, beans, cheese. Cover and cook on 350. When water begins to bubble around the edges, reduce to simmer and allow to cook for 10 more minutes. Unplug and allow to stand covered for 10 minutes.

Serve with sour cream.

May be served as a casserole, tortilla chip dip, or as a tortilla wrap.

 

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