Chicken Fajitas From Hispanic Food Network

06/29/2015

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TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min.YIELD:6 servings

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

• 1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
• 2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
• 3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
• 4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Nutritional Facts1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

Mango Salsa Recipe

Mango Salsa is a fun way to enjoy an easy Mexican recipe wit the fresh flavors of a Tropical island. Whether it's a dinner party, friends over for the football game or a way to keep the kids full before dinner...Mango Salsa with blacks beans is a delicious way to infuse flavor and taste.





FROM OUR AMIGOS AT KRAFT


time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
what you need
1
can  (15 oz.) black beans, rinsed
1
 mango, chopped
1
cup  drained canned corn
1
 each red and green pepper, chopped
1/3
cup  MIRACLE WHIP Dressing
2
Tbsp.  TACO BELL® Thick & Chunky Salsa
1/4
tsp.  chili powder
make it


COMBINE beans, mango, corn and peppers in large bowl.

MIX remaining ingredients until blended. Add to bean mixture; toss to evenly coat.

REFRIGERATE 1 hour.


TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
SUBSTITUTE
Prepare using MIRACLE WHIP Light Dressing.
servings
total:
6 servings
healthy living information
Good source of fiber
Good source of vitamin A or C

Diabetes Center
carb choices
carb choices:
2
diet exchange
1 Starch + 1/2 Fruit + 1/2 Fat
nutrition bonus
Not only are the mangos and peppers in this colorful side salad an excellent source of vitamin C, but the beans also provide a good source of fiber.
nutritional info per serving 

Cuban Arroz Con Pollo Recipe

This is a staple for people growing up in Miami in the United States and in Cuban this is pretty much the staple dish. We hope you enjoy this authentic recipe. Visit the Cuban Recipe section on The Hispanic Food Network.


Prep time: 20 minutes
Cook
time: 45 minutes
Total
time: 1 hour 5 minutes
Yield:
8 servings


Arroz con pollo is enjoyed by many Latin cultures. The
Cuban version is highly spiced -- but NOT spicy hot. It's a favorite Cuban
Sunday lunch dish,

FROM OUR AMIGOS AT ICUBAN

 INGREDIENTS:

4 strips
bacon
8
chicken thighs, bone in, skin on
To taste salt,
pepper, and cumin for chicken
1/2 cup olive oil for
frying
1 large onion, chopped
5 cachucha peppers, chopped
(Substitute 1 large green or red pepper)
4 cloves garlic, mashed
1 12-ounce bottle beer
3 and 1/2 cups chicken
broth
1 (8-ounce)
can tomato sauce
1/2 teaspoon Bijol
Powder
1
bay leaf
2 teaspoons oregano
2
teaspoons cumin, ground
1 1/2 teaspoons salt
1/2 teaspoon black
pepper
3 1/2 cups
parboiled rice
1/2 cup frozen green baby
peas

Sauté the bacon in a large frying pan. Reduce heat
to low and let the fat render out of the bacon -- about 10 minutes. Meanwhile,
season the chicken lightly with salt, pepper and a little cumin. Once the fat is
released, remove the bacon, increase temperature to medium-high and add the
chicken to the hot bacon fat. Remove the
chicken when it is browned on both sides.


Add a little olive oil to the same pan you fried
the chicken in, and sauté the onion and green pepper until the onion is
translucent. Add the mashed garlic and cook an additional minute or two,
stirring frequently.


Take the chicken broth and beer and pour into a
large covered pot. Add the browned chicken pieces, cooked onions and green
pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. And
hey, why let all that delicious bacon go to waste? Chop it up and toss it in!
Bring everything to a rolling boil, reduce
heat, cover and cook on low for 15 minutes.


Add the rice. Bring to a boil and reduce heat.
When the rice has absorbed some of the liquid, cover and simmer on low for about
30-45 minutes, or until the rice is fully cooked and not soupy. Add the frozen
peas during the last five minutes of cooking only.


For a dinner, serve the whole chicken pieces with
the rice. For a party, you may remove the chicken, skin, de-bone and break it
into bite-size chunks. However, DO NOT try to substitute any boneless, skinless
chicken in this recipe -- unless you enjoy serving a disaster!

Salsa Orizaba Recipe

Our Salsa de Orizaba recipe is featured on the Hispanic Food Network. by Chef Lynne - CookWithUs.com

Salsa de Orizaba
This is our rendition of the peanut salsa we enjoyed in Orizaba. It took quite a few tries to duplicate the taste and flavor, we hope you like the results.



• 8-10 roma tomatoes, cut in half, seeds removed
• 3 – 4 dried guajillo chiles
• 3 – 4 chipotle chiles
• 1 med. white onion, quartered
• 6 cloves garlic, unpeeled
• 1/2 c. Spanish peanuts, roasted
• 1 t. oregano, dried Mexican
• 1 Tbl. coriander, ground
• ½ t. freshly ground black pepper
• 1 t. sea salt, or to taste

Roast the tomatoes, onion and garlic on a hot comal or cast iron skillet. Turn occasionally so they blister evenly. As each ingredient softens and blackens in spots, remove from heat. Allow to cool. Remove papery skins from garlic.

While vegetables roast, submerge guajillo chiles and chipotle chiles in a bowl of very hot water for approx.15 min. Remove softened chiles from liquid, reserve one cup.

Bring 1 cup fresh water to a boil in a medium saucepan. Add roasted vegetables,(tomato,onion,garlic) salt, oregano, coriander and black pepper. Simmer uncovered for 15 minutes until most of the liquid evaporates. Cool.

While the tomato mixture cooks, chop or crush the roasted peanuts in a molcajete or with a mortar and pestle. (set aside)

In a blender puree the guajillo and chipotle chiles and crushed peanuts in one cup of reserved liquid. Blend until smooth and creamy. Add the tomato mixture to blender and pulse just until blended. Serve salsa at room temperature or refrigerate for up to one week.

Makes 3 cups

Chile Relleno Recipe

This Chile Relleno Recipe is one that will warm the soul. This Mexican Recipe is one that is very popular in Mexico and abroad. It has made its way into kitchen across the United States. Enjoy!!!

Chile Relleno
Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:4 servings
Level:Intermediate
Ingredients

4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
Tomato sauce:
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves
Directions

Rice and beans, for serving, if desired

Heat grill to medium.

Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.

Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.

Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.

Tomato sauce:

Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.

Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.

Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.

If desired, serve with rice and beans.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Carla Rodriguez, owner of Mom's Tamales in Los Angeles, CA.