Mexican Chicken Wraps

Ingredients:

2 cups skinless boneless chicken breast, cooked and cubed
1/2 cup light sour cream
1/2 cup chunky salsa
2 tablespoons light mayonnaise
1 cup shredded cheddar cheese
1 cup shredded lettuce
4 cholesterol free flour tortillas about 10 inches in diameter

Instructions:

Combine salsa, mayonnaise, and the sour cream. Then mix in the cheddar cheese and chicken. Evenly scoop onto the tortillas and sprinkle with lettuce. Fold over the sides and serve.

Indian Curried Sweetcorn

Serves 4

Ingredients:
4 tbsp vegetable oil
1 lb sweetcorn (either frozen, canned or fresh from the cob)
1 large onion, finely chopped
2 cloves garlic, minced
4 tbsp fresh parsley, chopped
1 inch piece fresh ginger, peeled and grated
2 tsp ground cumin
2 tsp curry powder
¼ cup non-fat plain yogurt

Instructions:
Heat the oil in a large frying pan and gently sauté the corn for about 3 minutes. Keep turning the corn. Then remove the corn from the pan with a slotted spoon and set aside.

Add the onion to the frying pan and fry for about 5 minutes. Add the parsley, ginger and garlic and sauté for a further few minutes. Then add the cumin and curry powder. Stir well, then add the corn. On low heat, cook for about 10 minutes until corn is soft.

Remove mixture from the heat. Before serving, stir in the yogurt.

Serve with traditional Indian bread.

Mexican Chocolate Cookies

Ingredients:
1 cup plain flour
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup brown sugar
1 egg, lightly beaten
1/3 cup canola oil
1/3 cup good quality dark chocolate, cut into small pieces

Method:
Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces and the sifted flour and cocoa powder. Mix gently!

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

Enjoy these beautiful chocolaty biscuits with a glass of milk!

Mexican Breakfast Tortillas

Serves 4

Ingredients:
4 flour tortillas
8 – 10 eggs
½ cup salsa (medium hot or hot)
1/3 cup milk
2 green onions, sliced
4 oz tasty Cheddar cheese, grated
4 slices of good quality cooked ham, chopped into bite-size pieces
Salt and pepper

Instructions:
Beat the eggs together with the milk. Pour the egg/milk mixture into a non-stick pan and cook over medium heat until almost done. Stir occasionally. Stir in green onions and ham and season with salt and pepper.

Divide the egg mixture on each tortilla, top with cheese and salsa. Roll up and enjoy.

Lil Mexico Filled Bell Peppers

Ingredients:

1 1/2 cups Fiber One® cereal
2 cups Progresso® tomato puree
4 medium bell peppers
1/2 pound extra-lean ground beef
1 medium onion, finely chopped
1 cup red kidney beans, drained, rinsed
1 can (4.5 ounces) chopped green chilies, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese

Instructions:

Brown beef in large skillet. Add onions to skillet and cook until beef is cooked completely through. Drain beef mixture well. Cut ½ inch off the top of the peppers and discard. Be sure to remove seeds from inside of peppers. Place cereal in an airtight bag and crush to slightly fine consistency. In a large mixing bowl blend crushed cereal and tomato puree together. Mix beef and onions into cereal. Add beans, chilies (with liquid), chili powder and cumin to meat mixture being sure to mix well. Preheat oven to 350 degrees. Stand peppers upright in a properly sized ovenproof dish. Fill peppers evenly. Place covered dish in oven and bake for 35 minutes or until peppers have softened to your desired consistency. Remove dish from oven and sprinkle top of peppers with cheese. Return to the oven and bake until cheese starts to melt. Serve.

Grab and Go Tostados

Ingredients:
4 small flour tortillas
Olive oil
4 tbsp mango chutney
8 oz cooked good quality ham or turkey
8 oz cheddar, grated
4 spring onions, chopped

Method:
Preheat your oven to 400°F.

Brush each tortilla with olive oil. Arrange them with oil side down on a large baking tray. Cover the tortillas with mango chutney, then turkey/ham, cheese and onions.

Put them in the preheated oven until crispy (about 8 minutes).

Enjoy the tortillas as a light and easy lunch cut in wedges with a tossed salad.

Stovetop Enchilada

Ingredients:

1½ lb. ground beef
¼ C. chopped onion
2 medium potatoes, peeled and shredded
1 (4 oz.) can chopped green chilies
½ C. water
4 corn tortillas
Shredded white cheese
Lettuce
Tomato

Directions:

Brown the ground beef in a 10 inch nonstick skillet, stirring until crumbly. Drain. Add onion and potatoes. Cook until tender. Stir in green chilies and water. Cook until water evaporates. Heat the tortillas in the microwave or skillet to soften. Spoon mixture on tortillas and roll. Sprinkle cheese on top. Microwave until cheese melts. Top with chopped lettuce and tomato.

Somethin’s Fishy Tacos

3 Tbsp. mayonnaise
Grated zest and juice of 1 lime
3 C. coleslaw
2 scallions, white and green parts, chopped
2 Tbsp. chopped fresh cilantro, optional
Salt and pepper
3 Tbsp. olive oil
1 lb. fish fillets (unbreaded), cut into 6 equal portions
1 tsp. chili powder
Salt
¼ C. all-purpose
12 corn tortillas, heated

To make the slaw, mix the mayonnaise and lime zest and juice in a medium bowl. Add the coleslaw mix, scallions, and cilantro, if using and mix well. Season with salt and pepper. Let stand while making the fish for the tacos. Heat the oil in a large skillet over medium heat the oil is hot but not smoking. Season the cod all over with the chili powder and then the salt.

Place the flour in a small bowl. Coat each piece of cod in the flour, shaking off the excess. Add to the skillet and cook, turning once, until golden brown, about 6 minutes. Transfer the cod to a plate. Place tortillas in a napkin-lined basked and close the napkin to keep the tortillas warm.

Serve the tortillas, fish, and lime slaw at the table. To make each taco, place 2 tortillas, slightly overlapping, on the plate. Top with 1 piece of fish and break it up with a fork. Top with a spoonful of the lime slaw and roll up the taco.

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Gooey Mexican Chili Cheese Dip

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
2 lb. shredded Mexican cheese blend
1 bag tortilla chips

Preheat oven to 300 degrees.  Using a 9X 13″ baking pan, spread cream cheese on the bottom.  Create one layer with chili followed by shredded cheese to cover the top.  Place pan in oven and bake for 15 minutes or until cheese has melted.  Serve with favorite tortilla chips. (To make more, double recipe and layer twice)

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Italian Style Potato Wedges

6 large potatoes cut into wedges
1 T. Italian seasoning
2 garlic cloves, minced
1 1/2 tablespoons olive oil
salt to taste

Preheat oven to 375 degrees.  Line potato wedges in a 9X13 inch, ungreased glass casserole dish.  Mix all other ingredients in a small bowl and pour over potato wedges.  Stir to coat potatoes well.  Place in over uncovered and bake until potatoes are tender (approximately 45 minutes), being sure to stir every 15 minutes or so.

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