Stuffed Poblano Peppers ~ Day 172

Quinoa stuffed poblano peppers loaded with black beans and veggies.  These super easy and healthy stuffed peppers make a great complete meal by itself.  The stuffing is very versatile - you can add any grains (like rice), vegetables, and spices.   Any type of cheese can be substituted as well for this recipe. 

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Poblano peppers - 4
• Shredded Pepper jack cheese - 1/2 cup
• Shredded Mexican cheese - 1/2 cup
• Oil - 1 tbsp

For the stuffing:

• Cooked quinoa - 1/2 cup
• Canned Black beans - 1 cup
• Roasted corn - 1 cup ( I used Trader Joe's frozen roasted corn)
• Chopped green and red peppers - 1/4 cup each
• Chopped tomatoes - 1/2 cup
• Chopped cucumber - 1/2 cup
• Chopped onion - 1/2 cup
• Shredded carrot - 1/4 cup
• chopped jalapeno - 1 tbsp
• Cumin powder - 2 tsp
• Black pepper powder - 1/2 tsp or to taste
• Lime  juice - 1 tbsp
• Chopped cilantro - 2 tbsp
• Salt - to taste

Method:

1. Preheat oven to 400 degrees F.  Line a baking tray with parchment paper or aluminum foil.
2. Wash and pat dry the poblano peppers.  Slit the peppers in the middle and remove the seeds.  Coat oil on all the peppers and set aside.
3. In a large mixing bowl, combine all the ingredients for the stuffing.  Let it rest for 10 minutes.
4. Spoon the stuffing into the poblano peppers about 3/4 full.  Top it with pepper jack cheese.  Place the peppers on a baking tray and bake for 20 minutes or until the peppers are fork tender.  Remove from the oven and sprinkle with Mexican cheese.
5. Serve hot with a side of sour cream, if desired.

Queso Blanco Dip ~ Day 152

A spicy, creamy, and smooth Queso Blanco is an ultimate Mexican cheese dip.  This delicious dip is very versatile and can be made with many variations.  I've added fresh jalapenos and if you think it will be too spicy for your palate,  add the canned diced jalapenos which are less spicy and mild in taste.

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Preparation time: 5 minutes

Cooking time: 10 minutes

Yields: 1 cup

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Ingredients:

• Whole milk or half and half - 3/4 cup 
• White American Cheese - 1/2 lbs, cubed
• Pepperjack cheese - 1/4 cup, shredded
• Monterey jack cheese - 1/4 cup, shredded 
• Fresh jalapenos - 2,  finely chopped
• Fresno peppers - 2,  finely chopped
• Ground black pepper - 1/4 tsp
• Salt - 1/4 tsp
• Cilantro - 1 tbsp, finely chopped

Method:

1. Simmer milk in a saucepan over low heat, until heated through (just before boiling).  Add the cheese in intervals and keep stirring until the cheese melts.  
2. Add the jalapeno pepper, fresno pepper, black pepper, and salt.  Stir well.  
3. Finally, add the cilantro and mix well.  Remove from the heat.
4. Store in an airtight glass jar and refrigerate.   Use within 3 to 4 days.  If the dip becomes too thick, add a splash of milk and heat for 20 seconds in the microwave.
5. Serve with tortilla chips.

Semi-homemade Vegetarian Mexican Pizza ~ Day 111

Here is an easy to make semi-homemade Mexican pizza recipe (or is there a recipe?)  

Enjoy! 

Ingredients:

• Tostada shells or Tortillas 
• Refried beans - 1-16oz can (I used organic vegetarian beans)
• Black beans - 1-15oz can, drained and rinsed
• Shredded Mexican cheese - 1 pack
• Hot salsa or sauce - 1 cup
• Green pepper - 1/2, finely chopped
• Red pepper - 1/2, finely chopped
• Tomatoes - 2, finely chopped
• Black olives - 1/2 cup, sliced
• Scallions / Green onion - 1/2 cup, finely chopped
• Sour cream - for garnishing

Method:

1. Place the canned refried beans in a saucepan and heat it through.
2. Take one tostada or tortilla and spread the refried beans. Drizzle some hot sauce on top.
3. Place another tostada shell or tortilla on top.  Spread some hot sauce.
4. Top it with the veggies.  Place it in a microwave and cook for 40 seconds.
5. Remove and top it with cheese and the green onion,  Microwave for another 30 seconds or until the cheese melts.
6. Remove and cut into wedges and serve with sour cream and guacamole.

Note:  If making four or five pizzas at a time, using an oven works well.
Place the prepared pizzas with veggies in a baking tray and bake it in the hot oven (350 degrees F) for a minute or so, and then top it with cheese and bake until the cheese melts.

Sopapillas ~ Day 110

Sopapilla pronounced "soap-ah-pee-ya" is a traditional New Mexican fried bread.  They are served in two ways: stuffed with beans and meat or as a dessert, drizzled with honey or cinnamon sugar.  It tastes similar to bhatura without the tartness.  

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Preparation time: 20 minutes

Cooking time: 30 minutes

Yields: 18 Sopapillas

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Ingredients:

• All-purpose flour - 2 cups
• Baking powder - 1/2 tbsp
• Sugar - 1/2 tbsp
• Salt - 1/2 tsp
• Vegetable oil - 1 tbsp
• Warm water - 1 or more cup
• Oil - for frying

Method:

1. In a large mixing bowl, combine flour,baking powder, sugar, and salt.  Make a well in the center and add 1 tbsp oil. Mix well.  Add water little at a time and make a soft dough.  Transfer the dough to a lightly floured surface and knead until smooth.  Cover with wet paper towel and rest for 20 minutes. 
2. Heat oil for frying.  Divide the dough into half.  Roll the dough into 1/8-inch thick rounds.  Cut the dough into squares 4x4 or smaller.  Cover the pressed dough.
3. Gently place the square (one at a time) into the hot oil.  Press the square gently while splashing hot oil on top. Once puffed, turn it to the other side and fry until both sides are golden brown.  Drain on paper towel. Repeat with the remaining dough.  
4. Serve immediately drizzled with honey or cinnmon sugar.

Pineapple and Papaya Salsa ~ Day 74

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Preparation time: 10 minutes

Yields: 3 cups

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Ingredients:

• Pineapple - 1 cup, diced
• Papaya - 1 cup, diced
• Red pepper - 1/2 cup, diced
• Red onion - 1/2 cup, finely chopped
• Jalapeno or Serrano pepper - 2 or to taste, seeded and chopped 
• Cumin powder - 1/2 tsp (optional)
• Ground black pepper - 1/2 tsp
• Lime juice - 1 tbsp or to taste
• Cilantro and Mint leaves - 2 tbsp, finely chopped
• Dash of Himalayan sea salt or regular salt

Method:

1. Combine all the ingredients in a large mixing bowl. Check for seasoning.  Refrigerate at least 15 minutes for the flavors to mingle. 
2. Serve chilled salsa with tortilla chips or tacos.

Cilantro Lime Rice ~ Day 73

Here is an incredibly easy to make Chipotle style, cilantro lime rice recipe.  This delicious and refreshing rice is a great addition to tacos, burritos, and wraps.  This rice can also be served, as a side dish to any Mexican food.

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Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 4

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Ingredients:

• Basmati rice, or any long grain rice - 1 cup, washed and drained
• Butter or any oil - 2 tbsp
• Fresh lime juice - 2 tbsp
• Cilantro - 2 tbsp, finely chopped
• Bay leaf - 1
• Salt - to taste
• Water - 2 cups

Method:

1. In a large saucepan, add butter, bay leaf and rice.  Saute for 2 minutes, stirring constantly, over medium - low heat.
2. Add 2 cups of water and salt.  Let it come to a boil.  Cover and simmer for 15 minutes or until the water is absorbed.
3. Remove from the heat.  Add the lime juice, cilantro and 1 tbsp butter.  Mix gently with a fork.
4. Serve with tacos, burritos or any Mexican food.

Vegetable Quesadilla (Super Bowl Recipe) ~ Day 35

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Flour Tortillas - 4
• Any kind of Salsa - 1 cup
• Mexican cheese or Pepper jack cheese - 2 cups
• Black beans, 1 can, rinsed and drained
• Onion - 1, large, thinly sliced
• Green pepper - 1, thinly sliced
• Red pepper - 1, thinly sliced
• Yellow pepper - 1, thinly sliced
• Roasted corn or sweet corn (frozen) - 1 cup, microwaved and thawed
• Taco seasoning - 2 tsp
• or
• Roasted cumin powder - 2 tsp
• Garlic powder - 1 tsp
• Onion powder - 1 tsp
• Chili powder - 1 tsp
• Salt - to taste
• Fresh coriander leaves / Cilantro - 1/4 cup, chopped
• Butter - 2 tbsp
• Oil - 2 tbsp

Method:

1. Heat oil in a large skillet.  Add onions and saute for a minute.
2. Add the peppers and stir and cook for 2 minutes.  
3. Add taco seasoning or cumin, garlic, onion, chili powder and salt.  Mix well.
4. Add black beans and the corn.  Stir well and cook for a minute.  Remove from the flame and stir in the chopped cilantro / coriander leaves.  Set it aside.
5. Heat a large griddle on medium high.  Spread 1/2 tsp butter and place one tortilla on the griddle.
6. Spread 2 tbsp salsa all over the tortilla.
7. On one side, place some of the vegetable mixture and sprinkle with some cheese.
8. Close the other side over and press it firmly.  Cook until the bottom turns light golden brown.
9. Flip and cook the other side.
10. Remove and let it stand for a minute and cut into wedges.
11. Serve with guacamole and sour cream.

Roasted Tomatillo Salsa / Salsa Verde for Super Bowl

Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 4-5

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Ingredients:
Tomatillos - 1 lb, outer skin removed
Serrano peppers - 4 or to taste
Onion - 1, medium, roughly chopped
Garlic - 3 cloves, with skin
Cilantro - 1/4 cup, chopped
Salt - to taste

Method:

1. Wash tomatillos in warm water to remove stickiness.  Wipe to dry.
2. Place all the ingredients (except salt and cilantro) in a baking tray lined with aluminum foil.
3. Bake at 400 degree F for 15 minutes, turning half way through.  Let it cool.
4. Remove the skin from the garlic and top portion from the peppers.
5. Place them in a food processor along with cilantro and salt. Pulse until smooth.
6. Serve with tortilla chips.