Cinco de Mayo Recipes

Chicken and Cheese Quesadillas

Equipment Needed:

·         Flat Top Grill Pan or Large Heavy Bottomed Fry Pan

·         Mixing Bowl

Ingredients:

·         1 Tablespoon Olive Oil

·         4 – 10 Inch Flour Tortillas

·         1 Large Onion – Chopped

·         2 Cups Grilled Chicken Breast – Shredded

·         3 Cloves Garlic – Minced

·         1 Teaspoon Ground Cumin

·         1 Teaspoon Ground Chili Powder

·         1 Teaspoon Dried Oregano

·         Kosher Salt

·         Fresh Ground Black Pepper

·         2 Cups Cheddar Jack Cheese – Shredded

·         ½ Cup Salsa

·         ¼ Cup Sour Cream

·         Cooking Spray

Directions:

Heat the oil in a large sauté pan over medium high heat until shimmering.  Add the onion and cook for about 3 minutes.  Add the garlic and cook for another 30 seconds until fragrant.  Add the chicken, cumin, chili powder, oregano, and salt and pepper to taste.  Stir to combine the flavors.  Remove from heat and let cool.  Lay a tortilla on a flat working surface.  Working on one half of the tortilla, cover with ¼ cup of the cheese, then top with ½ cup of the chicken mixture, then another ¼ cup of the cheese.  Fold the empty half over the cheese and chicken mixture.  Heat a flat top grill pan or large fry pan over medium heat.  When it is up to temperature, spray with cooking spray.  Add the filled tortilla to the pan and cook for 2 – 3 minutes or until golden brown.  Turn with a spatula and cook on the second side for another 2 – 3 minutes.  Remove to a cutting board and slice into 4 wedges.   Follow the same directions for the rest of the tortillas and filling.  Serve with the salsa and sour cream as garnishes.

Beef and Bean Enchiladas

Equipment Needed:

·         9 x 13 x 2 Glass Baking Dish

·         Food Processor

·         Large Non-Stick Sauté Pan

·         6 Quart Soup Pot

Ingredients:

·         6 – 10 Inch Flour Tortillas

·         1 ½ Lbs. Ground Beef

·         1 Poblano Pepper

·         2 Cups  Onion – Chopped – Divided

·         4 Cloves Garlic – Minced - Divided

·         2 Teaspoons Ground Cumin - divided

·         4 Tablespoon - Ground Chili Powder - divided

·         1 Teaspoon Dried Oregano

·         1 Chicken Bouillon Cube

·         1 – 23 Oz. Can Tomato Puree

·         1 – 15 oz. Can Refried Beans

·         2 Cups Cheddar Jack Cheese - Shredded

·         1 Tablespoon Olive Oil

·         Sour Cream – for serving

·         2 Jalapeno Peppers – seeded and deveined – chopped for serving - Optional

Directions:

First, make the sauce.  Remove the seeds and pith of the poblano pepper.  Put it in a pot of boiling water for 5 minutes.  Remove and let cool.  Place the poblano in the bowl of a food processor.  Add 1 Cup onion, 1, clove garlic, bouillon cube, 1 teaspoon of the cumin, and 3 tablespoons of the chili powder.  Process on high until completely blended.  In a 6 quart soup pot, add the tomato puree and poblano mixture and slowly bring to a boil.  When it boils, reduce to a simmer and cook for 30 minutes.  Remove from the heat and let cool.

Preheat the oven to 375 degrees.  Meanwhile, heat a large sauté pan over medium high heat.  Add 1 tablespoon olive oil and heat until it shimmers.  Add 1 cup onion and cook for 3 minutes.  Add the garlic and cook for an additional 30 second until fragrant.  Add the spices and stir then add the ground beef and cook until all the pink is gone.  When the beef is done, strain off the fat and return to the stove over medium heat.  Add the refried beans and stir to combine.  Remove from heat and let cool. 

Heat a tortilla over medium heat in a sauté pan until warm.  Lay the tortilla on a flat working surface.  Fill the center of tortilla with the beef and bean mixture.  Top the beef and bean mixture with a sprinkle of the cheese.  Roll the sides over the center and place the tortilla in a glass baking dish seam side down.  Repeat with the remaining tortillas.  Pour the sauce over the tortillas to cover then top with the remaining cheese.  Place the baking dish in the oven ion the middle position and bake for 20 minutes.  Serve immediately with sour cream and chopped jalapenos. 

 

 

Sopapillas

Equipment Needed:

·         Large Mixing Bowl

·         Medium Mixing bowl

·         Large Sauce Pan for Frying

·         Rolling Pin

·         Pizza Cutter

Ingredients:

·         2 Cups All Purpose Flour

·         2 Teaspoons Baking Powder

·         1 Tablespoon Sugar

·         2 Tablespoons Vegetable Shortening

·         ¾ Cup Warm Water – Plus more if needed

·         Peanut or Canola Oil for Frying

·         3 Tablespoons Honey

·         3 Tablespoons Powdered Sugar

·         1 Tablespoon Ground Cinnamon

Directions:

In a mixing Bowl, sift the dry ingredients together.  Add the shortening and water to the dry ingredients and work with your hands to make a soft dough. Add more water if the dough becomes too dry.  Roll the dough into a ball, wrap in plastic wrap, and refrigerate for an hour. Combine the cinnamon and powdered sugar in a medium mixing bowl and reserve.  Unwrap the dough onto a floured working surface.  Working with ½ of the dough at a time (keep the unused portion under a kitchen towel to keep moist), roll the dough to a ¼ inch thick rectangle.  Using a pizza cutter or sharp knife, cut the dough into 4 – 5 inch squares.  Cut each square in half into triangles.  Heat two inches of oil in a sauce pan to 375 degrees.  Add a few triangles to the oil making sure not to overcrowd the pan.  As the sopapillas puff and rise to the surface, turn them with a slotted spoon to brown on both sides – about 2 minutes per side.  Remove the sopapillas to drain on paper towels. When they have drained and cooled slightly, place on a serving platter and drizzle with honey and sprinkle with the cinnamon and powdered sugar mixture.  Serve hot.