Mexican Dish

Instructions

Courtesy of Mary Paganelli, Desert Rain Café  

Method

-      Combine beans, chiles, onion, cilantro, cumin and shredded cheese

-      Place one half cup of filling over half of one tortilla and fold over

-      Spray a nonstick pan lightly with pan spray or brush with ¼ teaspoon of oil

-      Heat until shimmering

-      Place folded tortilla in pan, press down and cook until cheese is melting

-      Turn-over and cook until browned and crispy

* Tepary beans, a hardy bean indigenous to the Sonoran Desert and a traditional food of the Tohono O’odham, are available from Tohono O’odham Community Action, 520-383-4966, and at www.tocaonline.org.

 

Ingredients
  • 1 ½ cups brown tepary beans, cooked and drained*
  • ¼ cup Serrano or jalapeño chile, minced
  • ½ cup yellow onion, chopped
  • ¾ cup cilantro, chopped
  • ½ teaspoon cumin
  • 1 cup Monterey Jack cheese, shredded
  • 8, 10-inch whole wheat tortillas
  • Pan spray, olive or canola oil
Instructions

Ground Turkey Filling Ingredients

·      3 tablespoons extra virgin olive oil

·      ½ onion, diced

·      2 garlic cloves, minced

·      1 pound lean ground turkey

·      ½ jalapeno pepper, diced

·      1/3 cup enchilada sauce

·      1/3 cup chopped cooked green chili

·      2 tablespoons chopped scallion

·      ½ cup salsa fresca

·      ½ cup chopped cilantro

·      Salt and pepper to taste

Method

-      Begin by sautéing onions and garlic in olive oil for 2 to 3 minutes

-      Add lean ground turkey and cook for 3 to 4 minutes while stirring in jalapeno peppers

-      As turkey continues to simmer add enchilada sauce, green chili, scallions, salsa fresca, and cilantro

-      Enhance the flavors by adding salt and pepper to taste

-      Allow filling to cook for 5 to 7 minutes on simmer

Enchilada Ingredients

·      1 large tortilla

·      1 tablespoon enchilada sauce

·      ½ cup reduced fat shredded cheese

·      1 cup ground turkey filling

·      1/2 avocado, sliced for garnish

Method

-      Preheat oven at 350 degrees

-      Place tortilla on flat surface and spread 1 tablespoon enchilada sauce evenly

-      Add shredded cheese making a single line through the middle of the tortilla

-      Scoop 1 cup ground turkey enchilada filling and pour in the middle line to allow for easy wrap

-      Tightly roll tortilla to prevent spilling and place in deep chaffing dish

-      Add more enchilada sauce and cheese on top of rolled enchiladas if desired

-      Cook in the oven for 10 minutes

-      Garnish with sliced avocado 

Ingredients
  • 3 tablespoons extra virgin olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 pound lean ground turkey
  • ½ jalapeno pepper, diced
  • 1/3 cup enchilada sauce
  • 1/3 cup chopped cooked green chili
  • 2 tablespoons chopped scallion
  • ½ cup salsa fresca
  • ½ cup chopped cilantro
  • Salt and pepper to taste
  • 1 large tortilla
  • 1 tablespoon enchilada sauce
  • ½ cup reduced fat shredded cheese
  • 1 cup ground turkey filling
  • 1/2 avocado, sliced for garnish
Instructions

Method For Steak Marinade

-      Whisk together olive oil and seasonings, and add in jalapeno pepper

-      Put flank steak pieces in the marinade

Method For Salad

-      Heat olive oil in cast iron skillet

-      Add flank steak to skillet

-      Add onion and juice from half a lime, and cook until onions begin to soften

-      Add a pinch of chopped cilantro

-      Remove steak from heat

-      In a bowl, combine arugula, jicama, corn, queso fresco, mustard vinaigrette and salt and pepper to taste

-      Top salad with steak

Ingredients
  • ¼ cup olive oil
  • 2 tablespoons fresh Garlic
  • 1 tablespoon cayenne Pepper
  • 1 tablespoon paprika
  • 1 jalapeno pepper, halved
  • 1 pound marinated flank steak
  • 1 bunch arugula
  • ½ cup sliced onions
  • ½ cup sliced jicama
  • ½ cup corn
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons queso fresco
  • ½ lime
  • ½ sliced avocado
  • Salt and pepper to taste
  • Pinch chopped cilantro
  • Mustard vinaigrette to taste
Instructions

Method

-      Heat 1 tablespoon grapeseed oil in cast iron skillet

-      Season cubed Mahi Mahi with olive oil, blackening seasoning and jalapeno peppers

-      Add seasoned Mahi Mahi to heated skillet

-      Squeeze juice from half a lime into skillet, and cook fish until done; remove from heat

-      In a bowl, whisk olive oil, zest from whole lime, juice from half a lime, salt and pepper to taste, a dash of Crystal Hot Sauce and whole leaves from 2 springs of cilantro

-      Once dressing is combined, toss in chopped cabbage

-      Using the same skillet the fish cooked in, brown tortillas on each side

-      Fill tortillas with fish and cabbage slaw, and top with queso fresco

 

Ingredients
  • 4 ounces cubed Mahi Mahi
  • 2 cups chopped cabbage
  • ¼ cup of extra virgin olive oil
  • 3 tablespoons grapeseed oil
  • 1 tablespoon blackening seasoning
  • 1 tablespoon jalapeno peppers
  • 1 lime
  • 2 sprigs of cilantro
  • Yellow corn tortillas
  • Queso fresco
  • Dash Crystal Hot Sauce
  • Salt and pepper to taste
The Back Story

Method

-      Heat olive oil in cast iron skillet

-      Add flank steak to skillet

-      Add onion and juice from half a lime, and cook until onions begin to soften

-      Add a pinch of chopped cilantro

-      Remove steak from heat

-      In a bowl, combine arugula, jicama, corn, queso fresco, mustard vinaigrette and salt and pepper to taste

-      Top salad with steak

FOR COMPLETE RECIPE CLICK HERE

Meet the Guest Stars
Dance-N-Drill | @

Dance-N-Drill began 31 years ago when founder, Lynn Ramey, started the first class as well as holding auditions for the first ever city-wide drill team, the "Tyler Golden Girls". While her beginnings may have been small, it is now one of the largest, most prestigious studios in Texas. Her desire is that you enjoy an atmosphere where students are educated, equipped, and encouraged in a fun, loving, and nurturing environment.

 "Loved working with such people of class, excellence,... (full profile)

Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

- Roughly chop the tomatoes, white onion and cilantro

- Toss together in a bowl and season with salt and pepper

- Garnish with sliced avocado

- Serve alongside beans and Cornish Hen

Ingredients
  • 1 chopped Creole tomato
  • ½ chopped white onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon olive oil
  • ½ sliced avocado
  • salt and pepper to taste
  • 1 Jalapeno (Optional)
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