Since we have been talking about eating close to nature, this seemed like the perfect recipe to share with you this week. Use all fresh ingredients and enjoy this deliciously healthy, traditional Mexican dish. It comes from my cookbook, Mexican Favorites – 21 Traditional Recipes. This light and refreshing dish can be served as an appetizer or side dish for lunch or brunch. I first discovered ceviche when I was working in Houston, TX, and loved it. I finally realized I could make it myself. If you use very fresh fish, I promise it will be amazing.
1½ pounds fresh sea bass or flounder deboned and cut into ½” pieces.
(Any fish or shellfish will work. Scallops and shrimp are especially good)
7 whole fresh limes (enough Juice to cover fish)
3 medium tomatoes, seeds removed and diced
1 small red onion, sliced very thin and cut in small pieces
1 whole avocado, ripe, but firm, cut into ½” cubes
This Mexican Quiche recipe is quick and easy to prepare. It is flavorful and filled with protein – minus the extra calories of the traditional crust-style quiche. Of course, crust can be used if you prefer. To cut even more calories, use egg substitute (1 cup) and low-fat cottage and Monterey Jack cheeses.
5 or 6 large eggs (1 cup)
½ cup all-purpose flour
½ teaspoon baking powder
1 tablespoon melted butter
1 cup cottage cheese
1½ cups Monterey Jack Cheese, grated
1 4-oz can diced Ortega™ green chilies
Preheat oven to 400° F.
Butter a 9” round cake pan or a 9” x 9” square baking pan.
Place the eggs, flour, and baking powder in a medium-sized bowl and mix well.
Add the melted butter, cottage cheese, grated cheese and green chilies.
Mix just until blended (Do NOT over mix).
Pour the mixture into the buttered pan.
Bake in the pre-heated oven for 90 seconds.
Reduce oven heat to 350° F. and bake for 30 to 35 minutes more. (Top should be golden brownand the quiche should be set.)
Cut into small squares to serve as an appetizer, or cut into six larger squares and serve for brunch.
[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#bd2020″] Chicken Chilaquiles – A Traditional Mexican Dish[/typography]
Chicken Chilaquiles is a traditional Mexican dish that is usually served for breakfast . . . but, it also makes an excellent dinner entree. This is a simplified version of the original which was made with fried tortilla strips. It is incredibly easy and tasty and one of my favorites!
2 large boneless skinless chicken breasts
2 cups chicken broth
2 cups enchilada sauce (red or green) Good brands: El Paso or Las Palmas
6 cups tortilla chips (regular, not flavored)
10 large eggs
1 cup milk
1½ cups Mexican Style cheese, shredded
1 can Ortega® jalapenos
1 small to medium red or white onion, chopped
2 tablespoons vegetable oil (or cooking spray)
1 teaspoon salt
Sour cream for topping (optional)
1 whole avocado, peeled and mashed with salt and pepper to taste
In a large cooking pan, add 1/2 cup enchilada sauce, 2 cups chicken broth and stir.
Boil the chicken breasts until cooked through ~ 30 minutes.
Remove the chicken from the sauce and shred with a fork or break into small pieces.
Set chicken aside
Preheat the oven to 400F
Whisk eggs and milk together, add cheese
In a pan large enough to hold all the ingredients, sauté onion in oil
Add salt and jalapenos (optional)
Cook and stir for a few minutes.
Add the egg mixture and thicken for a minute or so
In a large bag, add chips and remaining enchilada sauce
Shake until sauce has coated the chips
Immediately add chips to the egg mixture and stir until eggs have coated the chips (the eggs will be a bit runny)
Mix in the shredded chicken
Pour into greased casserole pan (9 X 13) and top with remaining cheese and additional sauce
Bake for 10 minutes to finish cooking egg and melt the cheese