Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

Chicken Fajita Chili

Apparently, I'm back on a mexi-kick. Luckily, Justin loves it so he has been (literally) eating it up. Our weather has been all over the place lately. Yesterday was 53 degrees and today it's supposed to be over 80. No wonder everyone is getting sick! Because of the cooler temps and monsoon conditions, my grilled chicken fajitas were a no go. Instead of letting the meal be a failure, I decided to turn this into a fajita chili. I was so happy I did, because it was delicious! It combined the summery feel of fajitas on the grill with the cozy feeling of chili. Justin heated the leftovers and threw them in a grilled tortilla, and he said it was one of the best fajitas he has ever had. I will definitely be making this in the winter when we are craving something to warm our tummies.

Chicken Fajita Chili

1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
1 1/2 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. onion powder
1/2 tsp. ground cumin
1 clove garlic, minced
1 Tbsp. olive oil
1 can diced tomatoes, undrained
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/2 onion, coarsely chopped
1 can pinto beans, rinsed and drained
Sour cream (optional)
Shredded cheddar cheese (optional)

In a medium bowl, combine chili powder, paprika, onion powder, cumin, and garlic. Add chicken and toss to coat. Heat olive oil over medium-high heat. Cook chicken in hot skillet until browned on all sides, stirring occasionally.

Place chicken in slow cooker. (I used a 6 quart slow cooker.) Add undrained tomatoes, vegetables, and pinto beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

Source: Mrs. D original

Chipotle-Chicken Burrito Bowls


Justin has an obsession with Chipotle burritos. He always gets Chipotle gift cards from family, so he is constantly begging to go for dinner. Have you ever looked at the nutritional information on those burritos? Each burrito has something like 8 million calories (okay that might be a slight exaggeration, but I know it is incredible how many calories are packed into those tortillas). I have wanted to try bringing the flavors of Chipotle home, but haven't been able to find the right chiles. Last weekend, I was excited to finally find canned chipotle chile peppers. I have had several recipes saved, and this was the one I chose first. This didn't taste like Chipotle, but the chipotle peppers lent a smoky, spicy flavor to this homey southwestern chicken casserole. I look forward to more recipes like this.

Chipotle Chicken Burrito Bowls

1 lb. boneless, skinless chicken breast halves, cubed
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1 (15-oz.) can black beans, drained and rinsed
1 cup frozen corn
2 cups canned, diced tomatoes, drained
1 to 2 teaspoons canned chipotle chile peppers in adobo sauce, finely chopped
1/2 tsp. ground cumin
1 clove garlic, minced
4 flour tortillas, cut or torn into bite-sized pieces
2 cups hot cooked white rice
Sour cream (optional)
Shredded cheddar or Monterey Jack cheese (optional)
Fresh cilantro (optional)

Preheat oven to 350 degrees. Spray a 9x13-inch glass baking dish with nonstick cooking spray. Combine chili powder, salt and pepper, and rub onto dry chicken breast halves. Arrange chicken in an even layer in baking dish. In a bowl, combine beans, corn, tomatoes, chipotle chili peppers, cumin, and garlic; pour mixture evenly over chicken. Sprinkle with small tortilla pieces.

Bake for 25 to 30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro, if desired.

Source: adapted from Better Recipes

Southwest Chicken Burritos

I love the meals Justin has chosen to grill, because they are easily made with the ingredients we already have in the pantry. This meal was no different. It was easy to prepare and adaptable for each of our burrito-needs (his must have hot sauce, I like mine mild; he likes rice in his, I like mine on the side....) and the simple spice blend was incredibly flavorful and perfect along side mexicorn and yummy margaritas. :-) I think this would taste wonderful as a taco salad with tomato wedges, corn tortilla chips and avocado slices.

Southwest Chicken Burritos

3 skinless boneless chicken breasts
2 Tbsp. olive oil
1/4 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano leaves
1/2 tsp. salt
1 can black beans, drained
2 cups white rice, cooked
Shredded lettuce
Salsa
Shredded Cheese
Hot Sauce (optional)
Large flour tortillas

Combine oil, garlic, cumin, chili pepper, oregano, and salt. Brush over both sides of chicken to coat. Grill chicken over medium-hot coals for 8 to 10 minutes, or until chicken is no longer pink in the middle, turning once. Place tortillas on the grill for 1 minutes each, turning once. Top warm tortillas with Southwest chicken, black beans, rice, shredded lettuce, salsa, hot sauce (if using) and shredded cheese.

Source: adapted from Great Barbecues with Kingsford

Arroz Blanco

Can you tell I've been on a Mexi-kick? Lately, it seems that I am constantly craving fajitas and tacos (not at the same time... usually.) As I said in my Mexicorn post, I usually have trouble coming up with sides for Mexican dishes. I feel like I can finally put that concern to rest after making Arroz Blanco (Mexican White Rice). It is a simple recipe, but is very versatile and imparts great flavor on otherwise bland rice. Feel free to add other veggies to this dish to bring out a new flavor.

Arroz Blanco (Mexican White Rice)

1 cup long grain white rice
1 garlic clove, crushed
1/3 red bell pepper
4 green onions
1 Tbsp. olive oil
1 Tbsp. butter or margarine
1 cup water
1 cup chicken broth
1/4 tsp. salt

Heat oil and butter in skillet over medium heat, and stir in the white rice. Stir until the grains are evenly coated and continue to cook over medium heat for about 5 minutes. Add the onions, crushed garlic, and red bell pepper. Continue cooking until just before they turn golden, about 6-8 minutes.

Add water, chicken broth and salt, and bring to a boil. Reduce to low heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. (Do not lift lid during this time - this will make the rice gummy.)

Set rice aside and keep covered for 10 minutes. Chop cooked onions and red pepper and toss with rice. Serve immediately.

Source: adapted from Masa Assassin

Mexicorn

I always seem to have trouble coming up with sides for Mexican food. I love my stand-by Mexican Rice, but lately I have been looking for something different. This is a perfect Mexican veggie side dish, and you probably have all the ingredients at home. We loved this, and will definitely make this along side tacos and fajitas.

Mexicorn

2 Tbsp. olive oil
2 cups fresh or frozen corn kernels
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
Pinch of cumin
Juice of 1/2 a lime
3 Tbsp. fresh cilantro, chopped (optional)

Heat olive oil in a large skilled over medium heat. Add everything except the cilantro, if using. Cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes. Remove from heat and toss with cilantro.

Source: adapted from Vintage Victuals

Pico de Gallo


This recipe was a lot more time consuming than I had hoped, but was well worth it. This makes a TON of pico de gallo. I was able to keep refilling the bowl throughout the night and even have some leftover for quesadillas the next day. Next time, I will definitely make this a day in advance, but who doesn't like something you can make ahead of time?

Pico de Gallo

10-12 vine-ripened tomatoes
1 small vidalia or other sweet onion, diced finely
1 good sized jalapeno
1/4 cup fresh cilantro, minced
juice of 1 large lime
1 Tbsp. olive oil
1 generous pinch salt
1 dash ground black pepper

Wash tomatoes, then halve and scoop out to discard seeds and innards. Slice tomato halves into thin strips and finely dice; place in large bowl. Halve jalapeno and scoop out to discard membrane and seeds. (Leave some in if you want it really hot!) Slice into thin strips and mince, then add to bowl with tomatoes. Add remaining ingredients, salt and peppering only to taste.

Source: adapted from Good Things Catered

Baked Chicken Taquitos

I have been thinking of stopping at Baja Fresh for at least a week to dine on some chicken taquitos. The problem is, they only provide three small ones. That's just not enough! Personally, I think 3 taquitos are more suitable as a side item. Maybe I will write a letter.

After not being able to get over knowing I wouldn't be satisfied, I decided to give them a try myself. And you know what? They were so simple! It was great for a weeknight meal and just what my taste buds wanted. Even better, they are baked instead of fried.

Baked Chicken Taquitos
yields 24 taquitos

2 chicken breasts, uncooked
1 small onion, chopped
2 Tbsp. olive oil, divided
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 Tbsp. cumin
1 tsp. dried oregano

24 corn tortillas
Shredded Mexican-blend cheese (optional)
Cooking spray

Preheat oven to 425 degrees. Heat 1 Tbsp. olive oil in skillet, over medium heat. Combine seasonings and rub onto meat thoroughly. Cook chicken in heated oil until browned and cooked through. Once cooled, shred chicken breasts with a fork and set aside. Heat remaining 1 Tbsp. olive oil and add chopped onion. Saute' until onions are tender, about 5-8 minutes. Mix with shredded chicken.

Coat a baking sheet with cooking spray. Wrap corn tortillas in damp paper towels, and microwave for 1-2 minutes to soften, then lay out on a work surface. If adding cheese, add a thin layer to each tortilla. (Putting it under the meat will help prevent it from leaking out when it bakes.) Place several tablespoons of chicken and onions on each tortilla and roll tightly. Place seam side down on coated baking sheet, using a toothpick if necessary. Once all taquitos are rolled and on baking sheet, spray each of them with cooking spray.

Bake for 6 minutes then turn over and cook for an additional 5-6 minutes, or until crispy and golden brown. Serve with salsa, sour cream and fresh guacamole.

Source: inspired by For the Love of Cooking

Salsa Chicken and Black Bean Soup

I made this meal for the first time at our New Year's Eve party and it was a huge hit. This has become a great weeknight meal, because it takes just a little time to prepare, and it cooks for a very long time. I am out of the house for ten hours, so this meal is done right when I walk in the door. It doesn't get any better than that - except that it is also delicious! (The cooking time will depend a lot on how hard your water is and your altitude, so I recommend giving yourself a lot of time to cook it.)

Salsa Chicken and Black Bean Soup

1 lb. frozen chicken breasts
1 cup dried black beans
4 cups chicken broth
2 tsp. garlic powder
1 green pepper, chopped
1 small onion, chopped
1 cup frozen corn
1 jar prepared salsa (16 oz.)
1 1/2 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional toppings)

You will need at least a 4 qt. crock pot to make this soup. The night before, put the dry beans in a bowl and add the garlic powder. Fill the bowl with boiling water (make sure the beans are covered by at least 2 inches of water) and let stand overnight.

In the morning, drain the water and rinse the beans. Add to the crock pot and spread evenly. Pour in the chicken and add the broth and salsa. Put in the corn, green pepper and onion, and add the spices. Stir, but don't disturb the beans. (Let them stay at the bottom of the pot, closest to the heating element.)

Cover and cook on low for 10-11 hours. At this point, taste the beans and make sure they are soft. If not, put the crock pot on high, and cook for an additional hour. (Mine cooked for 10 1/2 hours on low.)

If you would like to thicken the broth (I did this), use your immersible blender to blend some of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into your crock pot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices. (If you plan to freeze this soup, do not add the sour cream to the part you are freezing. That will help it to freeze better.)

Source: adapted from the Crock Pot Lady

Mexican Rice

I have been trying to make this along side chicken fajitas for three straight weeks now. Something has come up every time, and it just kept getting pushed back to the next week. I'm grateful I was finally able to make this meal! The rice was very easy to make and wasn't mushy like other rice recipes I have tried. Next time, I think I will add a little more cumin (I only used 1 tsp.) and maybe some chili pepper. This is a great weeknight side!

Mexican Rice

1 cup rice
2 cups chicken broth
1 Tbsp. butter or margarine
1/4 tsp. salt
1 Tbsp. olive oil
1/2 small onion, diced
4 cloves garlic, minced
1/4 cup tomato paste
1 Tbsp. lime juice
1/2 cup cilantro (I omitted because I didn't have any in the house)
1 Tsp. - 1 Tbsp. cumin (adjust to your tastes)
Salt and Pepper, to taste

Add rice, chicken broth, butter and 1/4 tsp. salt to stock pot. Bring rice to a boil over high heat, stir once, and cover. Simmer on low for 20 minutes, then remove from heat and keep covered for 5-10 minutes longer. (Don't remove the lid during cooking; this makes the rice gummy.)

Meanwhile, in a skillet, heat olive oil over medium heat, and saute onions for 10 minutes, or until just about brown. Add garlic to the pan, and cook for one minute. Stir in tomato paste and cumin, and cook for one more minute.

Mix in cooked rice, lime juice and cilantro, and season to taste.

Source: adapted from Home Sick Texan

MMM Tacos!

This is my husband's absolute favorite food, so they aren't just tacos - they are MMM Tacos! I decided to try my hand at making them from scratch instead using a mix to add to the beef. They made the house smell just as good, and although they took longer, I felt like it was a much healthier alternative.

Ingredients

1 lb. Ground Beef or Ground Turkey
1 Tbsp. Chili Powder
1 Tbsp. Paprika
1/2 tsp. Cumin
1/2 tsp. Garlic Powder or 1 clove
1/2 tsp. Salt
1/2 tsp. Red Pepper Flakes (optional)
1/2 diced small Onion
Toppings for Tacos (Cheese, Salsa, Sour Cream, etc.)
Taco Shells

In sauce pan, add ground beef and all spices, and enough water to cover meat. Bring mixture to a boil. Simmer on low heat for about an hour.

Add onion and continue cooking 20-30 minutes, or until onions are cooked.

Heat taco shells in oven at 350 degrees for 10 minutes. (I like to put cheese inside the shells and heat until the cheese has melted.)

Spoon 2 tablespoons (ish) into each taco shell, and garnish with whatever toppings you want.

Source: Me!