Chipotle Artichoke dip

Chipotle Artichoke Dip

Source: Everyday with Rachael Ray

1/4 C. chopped cilantro
1 small clove garlic
1 canned chipotle chile in adobo sauce
1 14 oz can artichoke hearts, drained
1/2 C. grated Mexican white cheese, like cotja
1/4 C. olive oil
1 T. lime juice

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined.

Mexican Restaurant Salsa

Mexican Restaurant Salsa

Source: My Favorite Salsa Ever. Annie-Eats. 1/25/09

Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

Preparation:
In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Baked Southwest Egg Rolls

Baked Southwest Egg Rolls

Source: "Baked Southwest Egg Rolls". Annie-Eats. 3/5/10.

Ingredients:
2 C. frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 C. shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

Preparation:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Tomatillo Salsa

Tomatillo Salsa

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Source: Food Network Magazine, September 2010 issue, page 119.

Ingredients:
1 large poblano pepper
1/2 large white onion, cut into 4 wedges
4 cloves garlic
2 1/4 lbs. tomatillos, husked
1/2 tsp. cumin
1/4 C. fresh lime juice
1 T. distilled white vinegar
1 1/2 tsp. sugar
kosher salt
3 red jalapeno peppers, thinly sliced crosswise (with seeds)
Chopped cilantro

Preparation:

Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.

Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.

Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

Roasted Chicken Enchiladas

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Roasted Chicken Enchiladas

Source: Adapted from the Roasted Pork Enchiladas recipe found on Foodnetwork.com by Emeril Lagasse, 2000. Available online.

Ingredients:

2 C. chicken stock

1 C. salsa verde

1 C. sour cream

Salt and pepper

12 corn or flour tortillas

2 T. olive oil

1 lb. shredded monetary jack, pepper jack, or cheddar cheese

Handful of cilantro leaves

1 rotisserie chicken

1 onion

7-8 oz (large can) chopped green chilies

Preparation:

Shred the chicken into bite-size pieces. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. In a mixing bowl, combine the chicken, onions, chilies and ½ lb of the cheese. Season with salt and pepper. Mix thoroughly.

Preheat the oven to 400 degrees F. Grease a large rectangle oven-proof pan with the oil.

In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the mixture over the bottom of the prepared pan. Spread 1/4 cup of the filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.

Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.

Guacamole

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Guacamole

Servings: 2 ½ cups

Time: 10 minutes

Source: Diana Kennedy

Ingredients:

2 T white onion, finely chopped

4 serrano chiles, finely chopped (seeds and all), or to taste

3 T cilantro, chopped

3 avocadoes (about 1 lb)

½ C unskinned tomatoes, finely chopped

Sea salt to taste

  Toppings

¼ C tomatoes, finely chopped

1 T white onion, finely chopped

2 T cilantro, chopped

Preparation:

Put the onion, chiles, cilantro, and salt into a bowl and crush to a paste. Cut the avocados in half and, without peeling, remove the pit and squeeze out the flesh. Mash them roughly into the base and mix well. Stir in the tomatoes and sprinkle the surface of the guacamole with the toppings. Serve immediately.