Tag Archives: mexican

Chicken Chilaquiles

3 Replies

This is a wonderful and easy dinner to prepare! Not paleo, but gluten free and so yummy!

Blog chickenchilaques

Ingredients

  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped green onions
  • 1/2 – 1 cup shredded Monterey Jack cheese with jalapeno peppers (divided)
  • 1/4 cup grated Parmesan cheese
  • 1 tsp chili powder
  • salt/pepper to taste
  • 12 (6″) corn tortillas
  • Cooking spray
  • Sour cream for garnish

Tomatillo Sauce

  • 3/4 cup milk
  • 1/4 cup chopped fresh cilantro
  • 1 (11oz) can tomatillos, drained
  • 1 (4.5oz) can chopped green chiles, drained (come in mild or hot varieties)

Directions

  • Preheat oven to 375*
  • Combine chicken, green onions, half of the Monterey Jack cheese, Parmesan, chili powder, salt and pepper in a medium bowl and toss well to combine
  • Place milk, cilantro, tomatillos, chiles in a food processor and blend until smooth
  • Spray 11×7 or larger baking dish with cooking spray and pour 1/3 cup of the tomatillo sauce in bottom
  • Arrange layers of tortillas and chicken mixture ending with a tortilla layer and pouring the rest of the sauce over
  • Top with cheese
  • Bake at 375* for 20 minutes or until bubbly and golden
  • Serve with sour cream and chopped fresh cilantro

dit-elle-Esther

Guacamole

3 Replies

This is my basic, go to, never fail- guacamole recipe. Enjoy with tortilla chips, tacos or fresh cut veggies.blog guacamole2

Ingredients

  • 5-6 ripe avocados
  • 1/2 onion, finely chopped
  • 3 garlic cloves, crushed and divided
  • 2 tomatoes, diced and divided
  • Bunch of cilantro, finely chopped
  • Lemon juice and/or some lime juice
  • Salt to taste

Directions

  • Heat some olive oil in skillet
  • Add onion and sauté until mostly done
  • Add garlic (careful not to let it brown as it turns bitter) and half of the diced tomatoes and sauté for 30-60 seconds more
  • Remove from heat
  • Peel/core avocadoes and mash coarsely with a fork
  • Add the sautéed onion/garlic/tomato to the avocados along with the rest of the fresh chopped tomatoes, chopped cilantro, lemon juice, salt
  • Add some additional fresh crushed garlic if desired, salt and more lemon juice to taste
  • Mix to desired consistency, serve fresh or let sit and flavors will meld

Serve with tortilla chips or cut fresh vegetables!blog guacamole 1

Super mom tip: don’t have time to chop onions and tomatoes and cilantro? Get some Pico de Gallo and save a step or three!dit-elle-Esther

South of the border turkey loaf

1 Reply

I wanted a turkey loaf that was reminiscent of south of the border flavors – this turned out to be excellent, juicy and flavorful. It is delicious topped with sour cream and sliced avocado! This is another dish that you can easily double or triple and freeze in smaller portions. Minus the dairy, it’s a wonderful paleo dish.Meatloaf

Ingredients

  • 1 lb ground turkey
  • 1 red, orange or yellow bell pepper, chopped
  • 1 carrot, shredded
  • 1/2 onion, finely chopped
  • can of chopped mild (or hot) green chiles
  • 2 eggs, beaten
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • salt & pepper
  • 1-2 cups shredded Mexican cheese
  • Garnish with: sour cream, sliced avocado, cilantro

Directions

  • Heat oven to 375*
  • Prepare all the veggies
  • Beat eggs, add spices and veggies and mix
  • Add ground turkey and mix well
  • Top with shredded cheese
  • Shape into greased loaf pan or 9×13 pyrex baking dish for double batches and bake for ~50 minutes

Super mom tip: run all your veggies through the food processor to quickly chop! Grater blade works great for carrots and use the chopper blade (pulse 10-12 times) for onion and peppers.dit-elle-Esther