Pico De Gallo - Sonora Grill

4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
½ white onion
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
2 lime, juiced
2 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 2 cups

Jalapeno Jelly

Jalapeño Jelly- Vicki Mangum
1 poblano pepper
2 Large Green Bells peppers
12 Jalapeño peppers
5 Anaheim
12 Serrano
1 1/2 cup apple cider vinegar
2 1/2-4 cups of sugar
Pinch of salt
4oz. Pectin
You can roast this too! Either way is delicious! Serve over cream cheese and eat with veggies or crackers, smoked salmon.
or with Mexican dishes. So yummy!
Bring to a boil. Bottle.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas (I used four tortillas...the kind that you buy raw and cook at home, they're the best.  But I think the main trick is to get tortillas that are REALLY thin.)
kosher salt
cooking spray (I used an olive oil mister)

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. 

Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. 

Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip ‘em in salsa, sour cream, guacamole, or cafe-rio type ranch dressing.

Mexican Sweet Corn Cake

Ingredients:

1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina
1/4 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon baking powder
2 tablespoons milk or cream
1 1/2 cups fresh frozen corn

Instructions:
Preheat oven to 350.
Combine butter, masa harina, and water in a medium sized bowl and beat until creamy.
Add corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together.  Beat the entire mixture until smooth.  Place corn in food processor (I leave mine frozen) and pulse until roughly broken up.  Add water and corn to bowl and mix until combined.

Spread mixture in an ungreased 8×8 inch pan and top with foil.  Place 8×8 pan inside a 9×13 inch pan and place both pans in oven.  Pour hot water in 9×13 inch pan just until it goes about an inch up the sides.  Bake for about 55 minutes.  Remove from oven, uncover, and let sit 10-15 minutes before serving.

Mango Quinoa Salad

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth.  I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.



Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

Ingredients

• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Halibut Tacos with Peach Salsa

Halibut Tacos with Peach Salsa


Ingredients

* 1 pound halibut
* 1 packet (1-ounce) hot taco seasoning mix
* 2 cups mild chunky salsa
* 1 cup frozen peach slices, thawed and chopped
* 1 teaspoon ground allspice
* 8 supersized yellow corn tortillas, warmed
* 1 package (8-ounce) coleslaw mix

Directions

Set up the grill for direct cooking over medium heat and oil the grates.

Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes.

Place the halibut on the grill and cover. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes.

Meanwhile, in a medium bowl, combine salsa, peaches, and allspice.

Cut the halibut into bite-size pieces. Place halibut pieces in warmed tortillas and top with salsa and coleslaw mix. Serve warm.

Tex Wasabi's Koi Fish Tacos

Tex Wasabi's Koi Fish Tacos

Recipe courtesy Guy Fieri

Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
5 min

Level:
Easy

Serves:
8 servings

Ingredients

* 1 lime, juiced
* 1 tablespoon tequila
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1 teaspoon black pepper
* 12 ounces cod or firm white fish, cut in 1-inch pieces
* 16 (8-inch) corn tortillas
* Canola oil
* 4 ounces tempura flour
* 8 ounces prepared tempura batter made with cold water
* 6 ounces panko bread crumbs
* 1 cup shredded white cabbage
* 1/2 cup shredded red cabbage
* 3 tablespoons chopped cilantro leaves
* 1/4 cup very thinly sliced red onion

Directions

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.
Pico de Gallo:

* 4 Roma tomatoes, diced
* 2 tablespoons chopped cilantro leaves
* 1/2 red onion, minced
* 1 teaspoon minced garlic
* 1 jalapeno, seeded and minced
* 1 lime, juiced
* Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
Tequila Lime Aioli:

* 3 tablespoons premium tequila
* 1 lime, juiced
* 8 ounces sour cream
* 1/4 cup milk
* 2 teaspoons minced garlic
* 1/2 teaspoon ground cumin
* 2 tablespoons minced cilantro leaves
* Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Mexican Chicken

Mexican Chicken

Ingredients

* Vegetable oil cooking spray
* 1 (10 3/4-ounce) can cream of chicken soup
* 1 (10 3/4-ounce) can cheddar cheese soup
* 1 (10 3/4-ounce) can cream of mushroom soup
* 1 (10-ounce) can tomatoes
* 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
* Unsalted butter, for greasing pan
* 1 (11 1/2-ounce) package flour tortillas
* 2 cups shredded Cheddar

Directions

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.

In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.

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Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.