Beyond the South End

Cinco de Mayo Recipes

Recipes from Allyou.com

Guacamole with Cumin Chips

 

Ingredients

Cumin chips:

6 pitas

1/3 cup vegetable oil

2 tbsp. salt

Guacamole:

2 ripe avocados

1/2 small red onion, minced (about 1/4 cup)

1 tbsp. minced seeded jalapeno

2 tbsp. chopped fresh cilantro

2 tbsp. lime juice

1/4 cup finely chopped tomato

salt and pepper

 

Preparation

 

1. Make  chips: Preheat oven to 375 degrees. Split each pita in half. Brush both sides with oil and sprinkle with cumin and salt. Cut each half into 6 wedges and spread in a single layer on 2 ungreased baking sheets. Bake for 10 mins., turning pitas over and swapping position of pans halfway through, until pitas are crisp and golden.

 

2.Make guacamole: In a glass bowl, mash avocado with a fork until chunky. Mix in onion, jalapeno, cilantro, lime juice and tomato; season with salt and pepper. Cover with plastic wrap pressed directly onto guacamole and chill for 20 mins. Serve with cumin chips.

 

Mini Spice Cheese Muffins

 

Ingredients

 

1 cup all-purpose flour

1 cup yellow cornmeal

1 tbsp. baking powder

1 tbsp. sugar

1/2 tsp. salt

2 large eggs, at room temperature

1 cup buttermilk, at room temperature

1/4 cup vegetable oil

1 cup grated Monterey Jack

2 jalapeno chilis, seeded and chopped (about 1/4 cup)

 

Preparation

1. Preheat oven to 375°F. Mist 2 mini-muffin tins with cooking spray.

2. In a bowl, combine first six ingredients. In a separate bowl, beat eggs with buttermilk and oil. Pour egg mixture into flour mixture and stir to form a thick batter. Fold in cheese and chilis.

3. Spoon enough batter to half-fill 24 cups in mini-muffin tins. Bake until a toothpick inserted into center of a muffin comes out clean, about 15 minutes. Cool in pans on wire racks for 5 minutes, then turn muffins out onto racks to cool further. Serve warm or at room temperature.

 

Chicken, Chili and Cheese Enchiladas

 



 

 

Ingredients

1 tbsp. vegetable oil

1 yellow onion, finely chopped

3 cloves garlic, minced

1 jalapeno chili, seeded and minced

4 cups cooked, shredded skinless chicken (from one 11/2 lb. rotisserie chicken)

2 cups coarsely shredded sharp Cheddar

1 16 oz, jar salsa verde

1 4. oz. can diced mild green chilies, drained

11/2 cups low-sodium chicken broth

16 51/2 inch corn tortillas

1/2 cup finely chopped cilantro

 

 

Preparation

1. Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned, 5 minutes. Add garlic and jalapeño and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.

2. In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.

3. Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat. Sprinkle remaining cheese over top.

4.  Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Just before serving, sprinkle with cilantro.

 

(Sorry for the formatting problems. This is why I don't do a lot of recipes at once any more.)

 



 

 

 

 

 

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