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Home & Garden

Dining In: Félíz Cinco de Mayo!

recipes by Karen Diefendorf
Try these south-of-the-border treats to celebrate Mexico's independence. The first three recipes are from Darigold's "Celebrations."

Layered Tortilla Sandwich

layered tortilla sandwich    2 c. diced, cooked chicken or turkey
   1 c. shredded lettuce
   1 (4 oz.) can diced green chili peppers, drained
   2 Tbsp. snipped fresh cilantro or parsley
   8 (10-inch) flour tortillas
   1 (6 oz.) carton frozen avocado dip, thawed
   1 (16 oz.) can refried beans
   1 c. sour cream
   1 1/2 c. (6 oz.) Cheddar cheese or Monterey Jack cheese, shredded
   1/4 c. chopped tomatoes
   1 Tbsp. sliced pitted ripe olives
   2 Tbsp. snipped fresh cilantro or parsley
   Salsa (optional)
   In a bowl, combine chicken or turkey, lettuce, chilies, and cilantro or parsley; set aside.
   Place one of the flour tortillas on a large platter. Spread with half the avocado dip, then top with a second tortilla. Spread with half the refried beans, then cover with a third tortilla. Sprinkle with half the chicken/lettuce mixture and add a fourth tortilla. Spread with half the sour cream; sprinkle with half the cheese. Repeat layers, ending with sour cream and cheese.Garnish with tomatoes, olives, and cilantro or parsley.
   To serve, cut into wedges. If desired, serve with salsa. Serves 8.

Bueno Chicken Salad
   1 egg
   1/2 tsp. salt
   5 Tbsp. bottled green chili salsa or taco sauce
   2 c. fine dry bread crumbs
   2 tsp. chili powder
   1 tsp. oregano
   2 tsp. cumin
   1 1/2 tsp. garlic powder
   3 large chicken breasts (about 1 1/4 lbs. each), split, skinned, and boned
   1/4 c. butter
   4 to 6 c. shredded iceberg lettuce
   2c. (8 oz.) sharp Cheddar cheese, shredded
   1 c. sour cream
   4 green onions, thinly sliced
   1 to 1 1/2 dozen cherry tomatoes, halved
   1 to 2 limes, cut into wedges
   1 ripe avocado, peeled, pitted and sliced
   In a shallow bowl, beat together egg, salt, and salsa or taco sauce. In a pie pan, combine bread crumbs, chili powder, oregano, cumin, and garlic powder. Dip each chicken piece in egg mixture to coat, then dip in crumb mixture; set aside.
   Place butter in a large shallow roaster or broiler pan in the oven while it is preheating to 375 F. As soon as the butter is melted, remove pan from oven. Put chicken pieces in pan, turning to coat with butter. Bake uncovered about 35 minutes until chicken is done.
   To serve, layer lettuce and then cheese on plates. Slice chicken into bite-sized pieces and lay across top. Garnish with a dollop of sour cream, green onion, cherry tomatoes, lime wedges, and avocado. Makes 5 to 6 servings.

Mexicali Cheese Dip
   1 (16 oz.) can spicy refried beans
   3/4 c. picante sauce
   1 (6 oz.) package frozen guacamole dip
   1 c. (4 oz.) sharp Cheddar cheese, shredded
   Sour cream as garnish
   Preheat oven to 350 F. Combine refried beans and picante sauce. Spread into a 9-inch baking dish. Top with guacamole dip. Sprinkle with cheese. Bake 20 to 25 minutes. Garnish with dollops of sour cream. Makes about 3 cups.

Super Salsa Bean Dip
   1 (15 1/2 or 16-oz.) can red kidney beans, drained and rinsed
   1 (15 1/2 or 16-oz.) can pinto beans, drained and rinsed
   1 1/2 c. salsa
   1 small onion, finely chopped
   1 tsp. minced garlic
   1/2 tsp. ground cumin
   1/2 tsp. chili powder
   1/2 tsp. ground black pepper
   Tortilla chips
   In saucepan, coarsely mash beans; stir in salsa, onion, garlic, cumin, chili powder, and pepper. Cook and stir over medium heat until hot, about 5 minutes. Spoon into serving bowl; serve as a dip with chips.

Anytime Breakfast Burritos
   3/4 c. sour cream (regular, light or non-fat)
   2 Tbsp. taco seasoning mix
   6 eggs
   6 (8-inch) flour tortillas, heated
   3/4 c. shredded Cheddar cheese
   1 c. shredded romaine lettuce
   1 medium ripe tomato, seeded, chopped
   In small bowl stir together sour cream and taco seasoning mix; set aside.
   In medium bowl whisk eggs with 2 tablespoons water until well-beaten. Pour eggs into 10-inch skillet sprayed with no-stick cooking spray. Cook over medium low heat, stirring occasionally, until eggs are set (3-5 minutes).
   To assemble burritos, spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with 1/6 eggs, cheese, lettuce and tomato. Roll up tightly; serve warm. Makes 6 servings.

Cheese n' Rice Quesadillas
   2 c. water
   1 Tbsp. margarine or butter
   1 package commercial Spanish rice mix
   1 can (4 oz.) chopped green chilies, drained (optional)
   1 package (12-1/2 oz.) flour tortillas (10)
   1 - 1/4 c. shredded Monterey Jack cheese (about 5 oz.)
   In medium saucepan, bring water, margarine, rice and spice packet, and chilies to a boil. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes or until rice is tender. Let stand 10 minutes.
   Place tortillas on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. Spread heaping 1/3 c. rice mixture onto each tortilla, leaving 1/2-inch border around edge; top each with 1/4 c. cheese, then another tortilla. Repeat with remaining tortillas. Broil until tortilla is lightly toasted and cheese is melted, turning once. Cut each quesadilla into 4 wedges. Serve, if desired, with guacamole, sour cream, or chopped fresh cilantro. Makes 20 appetizers.

Cheddar Pepper Corn Bread
   1 package (8 1/2 oz.) corn bread/muffin mix
   1/3 c. milk
   1 egg, beaten
   1 c. (4 oz.) shredded sharp Cheddar cheese
   1/3 c. thinly sliced green onions with tops
   1/2 tsp. freshly ground black pepper
   Preheat oven to 400 F. Combine mix, milk and egg; mix just until dry ingredients are moistened. Stir in cheese, green onions and pepper. Spread into buttered 8-inch round or square baking pan. Bake 20 to 24 minutes or until golden brown. Serve warm or cool. Yield: 6 servings.