Mexican Food
chips and dips acted as the centerpiece for each table
Salsa - (learned from a friend of mine that is from Mexico!)
Boil 5 tomatillos, 3 vine ripe tomatoes, and 2 big jalapenos in water for about 5 min.
Take them out of the water and place in a blender with 2 cloves garlic, 4 to 5 Tbsp. lemon juice, 1/4 of a white onion, 1/3 bunch cilantro, and 2 tsp. salt. Blend well.
Put 4 Tbsp. of oil in a pot on the stove at med. high heat. Once oil is hot add salsa and let sauté for at least 5 min.
Guacamole- (if you double or triple the recipe don't double or triple the amount of lime juice!)
1 avocado (quartered)
1/8c. red onion chopped
handful of cilantro
salt and pepper
1/4 C. lime juice
1 to 2 Tbsp. olive oil
Pulse in a food processor so it is chunky
Jalapeno Popper Spread - found here at allrecipes.com
Chipotle Lime Corn Cobs - recipe found here
Baked Creamy Chicken Taquitos
2 Tbsp. Cream cheese
1/3 cup sour cream
1/2 cup green salsa
1 T fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
2 Tbsp. sliced green onions
2 Cups shredded cooked chicken (2 breasts)
1-2 cups grated pepperjack cheese
tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in microwave for 20 sec. so it's soft and easy to stir. Add sour cream, green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine then add green onions. Add cooked chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge)
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (I usually do 3 at a time for 20 seconds).
Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla keeping it about 1/2 inch from the edges.
Roll up as tight as you can and place seam side down on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 minutes or until crisp. Dip in salsa, sour cream, or guacamole.
Enchiladas Verde-
In a large sauce pan, cook 1 chopped onion on medium heat in 2 tsp. of oil for 6-8 min. or until golden brown.
Add 1/2 tsp. cumin, and 2 cloves of minced garlic. Cook for about 30 seconds more.
Next add 1 1/2 Cups of chicken broth (low sodium) and scrape bits off bottom of pan.
Place 2 trimmed chicken breasts in pan and place lid on top. Cook for 15-20 min, flip halfway through.
Once chicken is fully cooked through place in fridge to cool it down. Reserve 1/4 C. of the chicken/onion stock.
3 poblano chilis, cut in half
16-20 tomatillos (1 1/2 lbs) - cut any large ones in half
Toss the above in a bowl with 2 tsp. of oil then put in a foil-lined baking pan. Broil for 8 min. Let cool then remove poblano skins.
Place peppers, tomatillos, 1/4 c. chicken/onion stock, 1 tsp. sugar, 1 tsp. salt, and 1 clove of garlic in food processor. Pulse about 8 times so that it is well blended and still a little chunky.
Remove chicken from fridge and shred and chop it up into small pieces. Mix with 1 1/2 c. shredded pepper jack cheese, 1/2 c. chopped cilantro, and a little salt.
Spray about 15 corn tortillas with cooking spray then cook on a baking sheet at 350 for 2 to 4 min. This makes them easier to roll, if using flour tortillas this step is not necessary. Once that is done turn the oven up to 450.
Put 1/4 C. of your prepared verde sauce in the bottom of a large casserole dish. Roll warmed tortillas with about 1/3 C. of the chicken filling. Once all the tortillas are filled and in the pan spread the remaining verde sauce over the top. Sprinkle the top with 1/2 C. pepper Jack cheese. Cover with foil and bake at 450 for 15-20 min. Serve with Sour Cream.
Dessert
Death by Carmel Bars - recipe found here
Mock Fried Ice Cream
1/2 gallon vanilla ice cream, softened
1 cup corn flakes
4 Tbsp. sugar
2 Tbsp. cinnamon
coconut flakes
honey
Set out ice cream for a few minutes to soften. Smash up the corn flakes and combine with cinnamon, sugar, and coconut flakes. Sprinkle a layer on the bottom of a 9X13 pan. Spread the softened ice cream over the top and add a top layer of the cereal mixture. Drizzle honey over all layers. Cover tightly with foil and freeze 6-12 hours. Cut into chunks and serve with chocolate, whipped cream, caramel or any desired topping.
