Mexican Night!

Here are a few Mexican recipes from the cooking group last Thursday:

From Emily Holden
Fruit Salsa with Cinnamon Chips
I pint of strawberries, chopped
2 kiwis, chopped
1 apple, chopped (I like the tart granny smith, but any type works)
1 banana, chopped
1/4 c. lemon juice
1/8-1/4 c. sugar (use to taste)
1/4 tsp nutmeg
1/4 tsp cinnamon
**Combine the first four ingredients. Stir together lemon juice, sugar, nutmeg, and cinnamon. Toss with fruit and chill.

3/4 tsp cinnamon
2 Tbl sugar
4 flour tortillas
cooking spray
**Cut tortillas into eighths, arrange pieces onto a cookie sheet and lightly coat with cooking spray. Combine the cinnamon, and sugar and sprinkle onto tortilla chips. Bake at 350 degrees for 5-7 minutes or until lightly brown. Serve with fruit salsa.

Tenga
4 chicken breast cooked and shredded
2 small cans of tomato sauce
1-2 chapotle chili's
1 onion chopped
Saute onion in 1 Tbsp butter. Add shredded chicken. In a blender mix tomato sauce and chili's- Mix well. Add sauce to chicken and onions. Warm and serve over flat tostadas with lettuce, cheese and sour cream.


From Elise Lono
Chile Con Queso

Ingredients:
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar
and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if
tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste

Method:
1. Melt the butter in a saucepan on medium-low heat, and then cook the
onions and peppers for about five minutes or until onions are
translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly
until sauce is thick, about five minutes. Stir in the cilantro and
tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the
shredded cheese stirring into the white sauce until completely melted.
Repeat.
6. Stir in the sour cream.
7. Add salt to taste.

Notes:
You can vary which chiles you use to control how hot you want the
queso to be. Also, if the sauce is too thick, feel free to add a bit
more milk a tablespoon at a time. The key, however, to a smooth sauce
is adding the cheese very slowly and not adding any more cheese until
the previous addition is completely integrated into the sauce.


From Emilie Henderson
Bean and Cheese Enchilada

10 flour tortillas
1 can refried beans
1/4 cup salsa
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/2 cup sliced olives

Mix together refried beans, salsa, and onion. Spread down center of tortilla. Roll up and place in lightly greased baking dish. Pour enchilada sauce over top. Bake at 350 for 20 minutes. Remove from oven and sprinkle cheese over top. Continue baking for another 10 minutes or until cheese is melted and bubbly. Garnish with olives.

Enchilada Sauce

3 tablespoons butter
1/4 cup flour
2 1/4 cups boiling water
2 teaspoons chicken bouillon
1/4 cup tomato sauce
1 garlic clove
1 teaspoon onion salt
1 teaspoon cumin
3 tablespoons chili powder

Melt butter in skillet on medium heat. Add flour, whisking constantly, and stir until mixture turns brown. Dissolve bouillon in water and gradually stir into butter-flour mixture, whisking constantly until smooth. Cook until mixture boils and thickens. Stir in tomato sauce and spices. Reduce heat to low and continue to cook for an additional 10 minutes, stirring occasionally.