3 split fryer breasts cooked and cubed
1 bag of tortilla chips crushed
1 can of Rotel 1 can Cream of Chicken soup 1 small can of chopped green chiles 1 lb of Velvetta or American Cheese
Directions: Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350degrees until hot and bubbly.
Hello weekend! Sacramento can’t decide if it wants to be hot or cool right now. But the weather has been cooperating gloriously recently, with lots of sun, perfect for relaxing on the patio with tortilla chips or saltines and some coctel de camarones, or Mexican shrimp cocktail. I love this version of shrimp cocktail, it’s sort of like a virgin bloody mary with cucumber, celery, red onions, avocados and lots of shrimp. Perfect for dipping, or eating with a spoon. Or picking out the shrimp pieces with a fork, then the avocado pieces, and then eating the rest with a spoon as if it were gazpacho. Enjoy!
Mexican Shrimp Cocktail Recipe
Prep time:20 minutes
Cook time:15 minutes
If it's tomato season, use freshly chopped tomatoes with their juices, instead of the canned tomatoes.
1 pound medium shrimp, raw or cooked
1 cup chopped red onion
1 cup peeled, diced cucumber
1/2 cup chopped celery
1 jalapeno, minced
1 15-ounce can whole peeled tomatoes, chopped OR 1 1/2 cups of freshly chopped tomatoes with their juices
1/2 cup ketchup
1/4 cup chopped cilantro
Juice of a lime, about 2 Tbsp
Hot sauce (like Crystal or Tabasco) to taste (about 1 Tbsp to 1/4 cup of Crystal)
1 avocado, cut into chunks
1 If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them. If you have a little extra time and want your shrimp to be extra good, put the shells in 1 1/2 quarts of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid. If you want to skip that step, just bring a medium pot salted water to a boil (a tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.
2 Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation). Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeno, tomatoes, ketchup, cilantro, lime juice and hot sauce. Gently stir to combine, and chill. Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (we like ours a little on the soupy side).
3 To serve, add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top. Serve in parfait glasses or in small bowls with tortilla chips on the side.
Chicken, corn tortillas, avocados, lime. These are ingredients that simply love each other. Pretty much anything you make with them is bound to be good. The following soup is a relatively easy version of “Sopa de Lima” or “Lime Soup”, a specialty of the Yucatan peninsula in Mexico. It’s a chicken soup flavored with fiery habanero, cinnamon, clove, and tangy limes. The limes that are used in the Yucatan are a slightly different variety than what is easily available here, but standard Persian limes will work fine. The soup is tangy from limes, smoothed with the buttery richness of avocados, and enjoys a little crunch from fried tortilla strips added for garnish. It’s reminiscent of both pozole and tortilla soup, but with somewhat different spices and a strong hit of lime. ¡Happy Cinco de Mayo!
Mexican Chicken Soup with Lime (Sopa de Lima) Recipe
Prep time:10 minutes
Cook time:1 hour, 15 minutes
We start by frying the tortilla strips so that you can use some of the tortilla infused oil in the preparation of the soup. If want to save time, you can fry the tortilla strips in a separate skillet while the soup is cooking instead of doing it ahead.
Habanero chiles are extremely hot. Handle them with care. Either wear gloves while prepping, or wash your hands thoroughly after handling and do not touch your eyes.
We've called for boneless thighs in this recipe. You could easily use whole bone-in thighs, for a deeper flavor from the bones, just cook a little longer and remove the meat from the bones to shred.
1 to 1 1/2 cups canola or corn oil for frying
6 corn tortillas
1 1/4 cup chopped white onion
3 cloves of garlic, minced
1 habanero chile, seeded and minced
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes)
1 teaspoon of dried oregano (preferably Mexican oregano if you have it)
1 teaspoon salt (more to taste)
1 1/2 pounds of skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise
1/3 cup lime juice (from 2 to 4 limes, depending on the size)
1 bunch of cilantro, roughly chopped (stems included) for garnish
2 avocados, pitted, peeled, and roughly chopped for garnish
1 Heat oven to 350°F. Place tortillas in a single layer on a baking sheet and heat in the oven for 10 to 12 minutes, flipping over after the first 5 minutes. (This will help dry out the tortillas a bit before frying.) Remove from oven. Cut the tortillas into 1/4-inch wide strips.
2 Pour oil into a large, thick-bottomed pot to 1/4-inch deep, about 1 to 1 1/2 cups. Heat the pot on medium high heat until the oil temperature reaches about 350°F or a small piece of tortilla place in the oil sizzles. Do not let the oil reach smoking point. Working in batches, gently scatter a handful of tortilla strips in the hot oil. Turn with metal tongs so that the tortilla strips are separated. Cook for a few minutes or until the strips just begin to color. Remove them to a paper towel lined plate. When I make these after I add the tortilla strips I increase the heat of the burner to compensate for the tortilla strips lowering the temperature of the oil. Once the tortilla strips start to color I lower the temperature to keep the oil from getting too hot.
3 Remove all but two tablespoons of the tortilla frying oil. Heat on medium high. Add the onions and cook until translucent, about 5 minutes. Add the garlic, minced habanero, cinnamon, and ground cloves and cook a few minutes longer.
4 Add the peeled chopped tomatoes to the onions. Add the stock, oregano, and chicken. Add one teaspoon of salt. Bring to a simmer and reduce the heat to maintain a low simmer. Cover and cook for 20 to 25 minutes, until the chicken is just cooked through.
5 Remove pot from the heat. Remove the chicken from the pot. Using two forks, shred the chicken.
6 Return the chicken to the soup. Stir in the lime juice. Add more salt, if needed, to taste.
Serve garnished with fried tortilla strips, chopped avocado, and cilantro.
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Perfect Guacamole Recipe
Prep time:10 minutes
All you really need for guacamole is ripe avocados and salt. After that, the next most important ingredient is lime juice (or lemon if you don't have lime). Then come the cilantro, chiles, onion, and tomato.
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2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
2 Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Chilling tomatoes hurts their flavor, so don't chop the tomatoes or add to the guacamole until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, chop the tomato, add to the guacamole and mix.
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
The simplest version of guacamole is just mashed avocados with salt. Don't let the lack of availability of other ingredients stop you from making guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.
Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles. I’ve been experimenting for a couple of years now and believe we now have a winner. Do you like green chiles? I grew up eating Anaheims. They are best when roasted fresh over flame, but you can easily used the canned chiles.
1 cup plus 2 Tbsp cornmeal
1 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 Tbsp baking powder
1/4 cup sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup sour cream
1 3/4 cups milk
2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
1 cup corn (frozen is fine)
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.