Tag: Mexican

Dinners

Recipe—Sweet Potato Burritos

Diva di Cucina

I have always been a lover of sweet potatoes… at Thanksgiving. Besides the typical mashed sweet potatoes I make with candied pecans and then of course the trending sweet potato fries I just don’t really cook with them that often. Not because I don’t love them, but because I just really only know one or two ways to make them. The other night I saw recipe for Mexican stuffed sweet potatoes and I thought to myself, okay interesting. And then the next week I happened to get two perfect sweet potatoes in my organic produce box. Coincidence, I think not. I knew these sweet potatoes were destined to be something different and fabulous. They became the primary filling for sweet potato burritos. And they were wonderful! These sweet potato burritos are flavor packed, healthy, and unlike anything you have ever had before. The sweet potato really takes on a while new identity when mixed with these strong Mexican flavors. Since I am trying to serve one vegetarian meal a week in our house these were perfect but they would also be great with some grilled chicken or even an added scoop of rice. Why not try something totally unique and give these a try.

Note: This makes approximately 8 burritos. I wrapped my extras up in saran wrap minus the avocado and they freeze and reheat great. Perfect for a speedy lunch later down the road!

INGREDIENTS
2 large sweet potatoes
15.25 oz canned corn, drained
1 tbsp butter
1/2 yellow onion, chopped
1 tbsp garlic, minced
1 jalapeño, deseeded and chopped
15.25 oz black beans, drained and rinsed
2 oz cream cheese
1/3 c sour cream
1 tsp salt
1 tsp cumin
1 tsp chili powder
2 tbsp lime juice
1/2 c cilantro, chopped
8 burrito sized tortillas
1–2 c pepper jack, cheese shredded
1 avocado, sliced

STEPS

  • Preheat oven to 350º.
  • Bake the sweet potatoes for 45–60 minutes or until they are fork tender.
  • Remove the sweet potatoes from the oven and allow to cool.
  • While sweet potatoes are cooling place the corn in a large skillet and cook over medium-high heat. Roast the corn for several minutes before stirring. Let it roast for a few more minutes until the corn is brown and roasted on the outside.
  • Add in the butter, onion, garlic, and jalapeño and cook until onions are translucent.
  • Add the black beans to the skillet and allow to continue cooking on lowest heat.
  • Cut the sweet potatoes in half and scoop out the meaty insides into a bowl.
  • Coarsely mash the sweet potatoes with the cream cheese, sour cream, salt, cumin, chili powder, and lime juice. Stir in the cilantro.
  • Heat up your tortillas in the microwave or stovetop.
  • Spread each tortilla with a layer of the sweet potato mash and add a scoopful of the corn mixture to the middle. Sprinkle with shredded cheese and add in the avoado.  Roll up the burrito and continue repeating until all the fillings are gone.
  • As you finish each burrito place them in a baking dish.
  • Bake burritos in the oven for 10 minutes to melt the cheese and brown the tops of the burritos.
  • Remove burritos from the oven and serve.
Appetizers, Sauces

Recipe—Shrimp Taco Cups with Creamy Cilantro Lime Sauce

Diva di Cucina

 

The other night we were going to a friend’s house for a Mexican feast and I was put on appetizer duty. I wanted something besides plain ol’ bean dip that I could make ahead of time and assemble there, something light, refreshing, and elegant with a Mexican flare. These bite size shrimp taco cups were perfect! I must admit the sauce totally makes this dish. It is sooooo good! I think I will be making it in the future as a salad dressing. It would be great with a spicy chicken breast over a bed of greens. It just has so many flavors and each ingredient really shines through. Enjoy!

Note: Since these had to travel I was able to cook the won ton cups and shrimp at home and assemble them at my friend’s house. These are perfect if you are hosting a social gathering since all the prep can be done ahead of time and just quickly assembled once your guests arrive, which means more time for socializing! Perfect for the upcoming holidays.

CREAMY CILANTRO LIME SAUCE INGREDIENTS
1/3 c mayonnaise
1/2 c sour cream
2 tbsp milk
2 oz. canned diced green chilies
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 c fresh cilantro, chopped

SHRIMP CUP INGREDIENTS
24 small won ton wrappers
2 tbsp olive oil, divided
24 medium shrimp, peeled and deveined
1/2 tsp salt
1 tsp chili powder
1 lime
1 c shredded cabbage

STEPS

  • To make the sauce combine all sauce ingredients except the cilantro in a blender and puree until smooth.
  • Add in cilantro and pulse until combined.
  • Refrigerate sauce until ready to use.
  • Preheat oven to 350º.
  • Lightly brush wonton wrappers with olive oil and arrange in a mini muffin pan making sure to press down flat in the bottoms.
  • Bake for 5–7 minutes or until golden brown and crisp.
  • Toss the shrimp with 1 tbsp of olive oil, salt, and chili powder.
  • Roast shrimp on a baking sheet in the oven for 6–8 minutes or until cooked through.
  • Remove shrimp from oven and squeeze the juice from the lime over the shrimp.
  • To assemble fill each wonton cup with a bit of shredded cabbage, add a spoonful of the sauce, and top with one shrimp.
Soups

Recipe—Crock-Pot Chicken Enchilada Soup

Diva di Cucina

Today is day 4 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one! 

This is everything you could ever hope for in a soup recipe. Quick, easy, and delicious! I love using my crock-pot. Not only because it makes dinner a total breeze but also because the house smells so incredibly good when you get home from work. If you are a fan of Mexican food then you will enjoy this. It’s not too mild, and it’s not too spicy, it’s just right. This soup is thick and creamy and warms you from the belly out. Try it with some of my jalapeño cheddar corn bread muffins for a perfect dinner. Heck now that I think about it, it would be perfect for some Monday night football this fall!

Note: If the soup is too thick for your liking add a splash of milk to the crock-pot before serving. If you have leftovers put it in a freezer safe container and save it for a rainy day. It reheats great!

INGREDIENTS
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
15 oz can whole kernel corn
1/2 yellow onion, chopped
1/2 red bell pepper chopped
1 jalapeño, deseeded and chopped
2 chicken breasts
10 oz can enchilada sauce (I’m a fan of Las Palmas)
10.75 oz can condensed cream of chicken soup
1 1/2 c milk

GREAT GARNISHES
shredded cheese
sliced avocado
sour cream
crushed tortilla chips

STEPS

  • In a large crock-pot combine black beans, tomatoes, corn, onion, and peppers.
  • Place chicken breasts on top of veggies.
  • In a medium-mixing bowl whisk together enchilada sauce, soup, and milk.
  • Pour sauce mixture into the crock-pot.
  • Cover and cook on low heat for 7–8 hours or on high for 3–4.
  • Remove chicken and using 2 forks shred into bite size pieces
  • Add chicken back into soup and continue to cook covered on low heat for another 25–30 minutes.
  • Serve in large soup bowls and top with some of the suggested garnishes.

Side Dishes

Recipe—Jalapeño Cheddar Corn Bread Muffins

Diva di Cucina

Today is day 3 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one! 

Jalapeño Cheddar Corn Bread Muffins

Looking for a quick and easy side dish you can serve with your bowl of chili this coming winter? This is a great recipe I have been making for years. This takes the typical corn bread muffin and gives it a little extra kick.  In my opinion, there is no better complement to a fresh jalapeño than cheese. These go great with a spicy rubbed steak and some grilled veggies or even a side of your favorite soup. They are incredibly easy to make since you’re taking a box mix and just spicing it up with a couple simple ingredients. Perfect for busy moms, or dads, short on time.

Note: You can use any corn bread mix you prefer. I just really like Marie Callender’s. These proportions are perfect for a mix that makes a dozen muffins. You also don’t have to use the muffin pan liners as the recipe is written. I just find that sometimes the cheese adheres to the muffin pan and can make it difficult to get the little rascals out when they aren’t used.

INGREDIENTS
Marie Callender’s Original Corn Bread Mix, 16 oz
water
1 1/4 c shredded cheddar, divided
1 jalapeño, deseeded and chopped
1 jalapeño, deseeded and sliced
muffin cup liners (optional)

STEPS

  • Preheat oven to 375º.
  • Prepare corn bread mix according to instructions.
  • Stir in 1 cup of the shredded cheddar and the diced jalapeños, making sure not to over mix.
  • Prepare muffin pan with liner cups and evenly distribute the muffin mix in each cup filling up about 2/3 of the way.
  • Top each muffin with a slice of jalapeño and sprinkle remaining 1/4 cup of cheddar on top of each.
  • Bake for 20–25 minutes or until a toothpick comes out clean when inserted into the middle.
  • Remove from oven and allow to cool for a couple of minutes before serving.

Dinners

Recipe—Shrimp Enchiladas with Jalapeño Cream Sauce

Diva di Cucina

Today is day 2 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one!

Looking to add some spice to your life? These shrimp enchiladas will do the trick! While the enchilada filling has a good kick to it, the jalapeño cream sauce balances out the heat nicely giving the enchilada a cooling creamy exterior. I love that these are packed with some serious veggies. The sweetness from the corn goes great with the roasted shrimp. It is probably one of my favorite flavor combinations. While these are a little more time consuming to make they are well worth it! Enjoy!

Note: I would like to advise that these do pack a bit of heat so beware. You can leave out the chipotle peppers and add a teaspoon of chili powder to tone it down if spicy isn’t for you.

ENCHILADA FILLING INGREDIENTS
2 lbs medium shrimp, cleaned and peeled
4 tbsp olive oil (divided)
salt and pepper
2 tbsp garlic, minced
1 white onion, diced
2 tbsp chipotle pepper in adobo sauce, finely chopped
1/2 tsp oregano
1 1/2 c shredded carrots
8 oz canned corn, drained
5 c baby spinach
8–10 tortillas
2 c jack cheese, shredded

JALAPENO CREAM SAUCE INGREDIENTS
2 tbsp butter
2 tbsp flour
1 1/2 c chicken broth
3/4 c sour cream
2 jalapeños, seeded and minced (I used 1 red and 1 green)
1/2 tsp garlic powder
1/4 c fresh cilantro, chopped

STEPS

  • Preheat oven to 400º.
  • Place cleaned shrimp on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
  • Toss to coat.
  • Place sheet in oven and bake for 8 minutes or until cooked through.
  • Remove from oven and allow to cool.
  • Reduce oven temperature to 350º.
  • Heat the remaining 2 tablespoons of olive oil in a large skillet or wok.
  • Add the garlic and onion and cook over medium high heat until onions are translucent.
  • Toss the peppers, oregano, carrots, corn, and spinach into the skillet and cook until the spinach just begins to wilt and reduce heat to low.
  • While the filling mixture is cooking cut the shrimp into bite size pieces.
  • Add the shrimp to the skillet and toss to combine.
  • Remove skillet from heat.
  • In a large saucepan melt the butter and whisk in the flour until light gold in color.
  • Slowly whisk in the chicken stock and cook until simmering.
  • Stir in the sour cream, jalapeños, and garlic powder and simmer until nice and thick.
  • Remove from heat and stir in the cilantro.
  • Warm the tortillas a couple at a time and place on a large flat surface.
  • Place a scoop of the shrimp filling on each tortilla and top with cheese.
  • Roll up each enchilada and place seam side down in a greased baking dish. Repeat this step until the shrimp filling is gone.
  • Pour the jalapeño cream sauce evenly over the top of the enchiladas.
  • Put finished enchiladas in the oven and bake until tortillas are golden on the edges, about 20 minutes.

Appetizers

Recipe—Queso Fundido

Diva di Cucina

Today is day 1 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one!

Planning a fiesta anytime soon? If so, this is a perfect appetizer sure to start the party off right. It is quick and easy. I have made this for two social gatherings in the last couple of weeks since jalapeños are in abundance at our house and both times the dish was practically licked clean. It is one of those appetizers that you just can’t get enough of. Just serve it up with your favorite tortilla chips and watch it disappear.

Note: If you have a small appetizer sized crock-pot you can put the finished queso fundido in it on low heat to stay warm.

INGREDIENTS
2 tbsp olive oil
1 tomato, diced
1/2 yellow onion, diced
2 jalapenos, deseeded, deveined, and finely chopped
3 tbsp tequila
2 c jack cheese, shredded
1/4 c milk
1/4 fresh cilantro, chopped

STEPS

  • In a medium saucepan heat oil over medium high heat and add tomatoes, onions, and jalapeños.
  • Cook until onions are translucent and soft, about 4–5 minutes.
  • Carefully add in tequila and simmer for 2–3 minutes.
  • Mix in cheese and milk and stir until melted and smooth.
  • Remove from heat and stir in cilantro.
  • You can serve as it is OR you can put the cheese mixture in an oven safe dish and finish off under the broiler for 3–4 minutes or until just starting to turn a golden brown on top.

Dinners

Recipe—Crock-Pot Shredded Beef Tacos

Diva di Cucina

How about some delicious tacos to go with the Mexican red rice recipe I recently posted? These are the easiest most flavorful shredded beef tacos ever! And best of all you cook them in the crock-pot. I love my crock-pot! What’s not to love about coming home from work to a house that smells like an authentic taqueria where dinner is practically done when you walk through the door? This recipe gives you the most tender, moist, flavor packed meat. The meat literally falls apart when it’s done cooking. These tacos are definitely at the top of my list of favorite meals. I love loading them up with all my favorite toppings. Serving these with a lime wedge to squeeze over your tacos is a must! The bite of tangy lime just makes all the flavors come together. Serve these tacos with my Mexican red rice and a side of beans and you will feel like you are dining in Mexico. Don’t forget the pitcher of margaritas! 😉

Note: No need to limit yourself to just using this shredded beef for tacos, it is incredibly versatile and can be used for enchiladas, tacos, burritos, you name it!

INGREDIENTS
1 1/2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
2–3 lb tri tip or chuck roast
14 oz can beef broth
2 limes (1 for juicing and 1 sliced to be served with finished tacos)
tortillas

SOME FABULOUS GARNISHES

shredded cheese
chopped green lettuce
diced tomatoes
diced red onion
guacamole or sliced avocado
sour cream
pico de gallo
chopped cilantro

STEPS

  • In a small bowl combine chili powder, cumin, onion powder, garlic powder, salt, and pepper.
  • Spray your crock-pot with cooking spray to make cleanup a breeze!
  • Add your roast to the crock-pot and rub the seasoning into the meat. It’s okay if any extra seasoning is loose in the crock-pot.
  • Pour broth around roast and squeeze the juice of one lime over the roast.
  • Cover and cook on low heat for 8–10 hours.
  • Remove the roast from the crock-pot and place on a cutting board.
  • Using a large fork shred the beef and return it to the crock-pot.
  • Cover and continue to cook on low heat for 30 minutes. This allows your beef to soak up all those yummy juices.
  • Using tongs remove the shredded beef and place directly on tortillas or into a serving dish.
  • Serve with lime wedges and some of your favorite garnishes.
Dinners

Recipe—Green Chile Chicken Enchiladas

Diva di Cucina

Mexican food is a staple in our household, we typically eat it at least twice a week. Yes, I am a total gringa that can cook up some mean Mexican food. Enchiladas are one of my husband’s absolute favorite meals that I prepare. An enchilada is typically a tortilla rolled around filling and topped with sauce. However, this recipe could easily be served as an enchilada casserole by layering the ingredients to save a few minutes. These are fairly time consuming to make, which is why I typically make them on the weekends. But they are ohhhhhh so worth it.

Note: This recipe makes 12–16 enchiladas when made with soft taco sized tortillas. If you are having a dinner party, then this recipe will be perfectly sized and affordable.  For my family this recipe makes enough for three meals and some leftovers. These enchiladas freeze incredibly well, so I typically split it up into three or more containers and freeze some of them. If you would like to freeze the enchiladas, I find that the foil containers you can buy at the supermarket are perfect. Some even come with lids. Best of all, they are disposable, which makes for an easy dinner, and even easier cleanup after a long day of work. (See frozen cooking instructions at the end of the recipe.) I like to seal mine up using my Food Saver bags. This really does help keep them fresh and I find that they last at least 6 months without getting freezer burn.

INGREDIENTS
6 boneless skinless chicken breasts
2 tbsp oil
1 yellow onion, diced
3 cloves garlic, minced
1 (7oz) can of diced green chilies
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
salt and pepper
1 c green salsa
2 (28 oz) cans Las Palmas Green Chile Enchilada Sauce
12–16 soft taco sized tortillas
4 c grated cheddar cheese
2 (6 oz) cans sliced black olives
Sour cream, guacamole, and pico de gallo are all great as garnishes.

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken breast for 20–25 minutes.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Using a large fork shred the chicken breasts to pieces.
  • Preheat oven to 375º.
  • In a large skillet combine onions, garlic, and oil.
  • Sauté onions and garlic until soft, about 5–7 minutes.
  • Add in chilies, garlic powder, chili, cumin, salt and pepper, green salsa, and one cup of the green chile enchilada sauce.
  • Cook over medium-high heat until bubbling.
  • Add in shredded chicken breasts and heat through. If the chicken mixture still seems dry after stirring, add in additional green salsa or enchilada sauce until wet and saucy.
  • Remove skillet from heat.
  • Wrap tortillas in foil (6–8 tortillas in two packs) and place in oven just long enough to heat through. (I prefer to microwave my tortillas 4 at a time to expedite the process. If microwaving, just place tortillas between two paper towels and heat for 30–60 seconds.)
  • Pour some of the enchilada sauce in the bottom of your baking to dish(es) to evenly coat.
  • Lay tortillas out flat on an oversized cutting board.
  • Place a handful of cheese on the tortillas and sprinkle with sliced olives.
  • Top the cheese and olives with a handful of your chicken mixture.
  • Roll up the enchiladas and place seam side down in the baking dish. Continue rolling up enchiladas until you are out of chicken. (Be sure to save extra cheese and olives for the top of the enchiladas.)
  • Pour remaining enchilada sauce over your enchiladas and top with remaining cheese and sliced olives.
  • Bake in oven for 25 minutes. If cheese has not started to brown after that much time, turn on the boiler for a couple of minutes just to finish it off.
  • Remove from oven and allow to set for 5 minutes before serving.

Frozen cooking instructions: Preheat oven to 425º. Cover loosely with foil and place on a cookie sheet. Bake covered for 45–55 minutes or until cheese and sauce are bubbly. Remove foil and bake for an additional 15 minutes or until cheese just starts to brown on top.