Lisa’s Mexican Favorites for Cinco de Mayo
I love spicy food, and I really LOVE chili. Just serve me a big beautiful bowl full of chicken, with roasted red peppers, bueno black beans, and add plenty of spicy chipotle peppers. Melt some sharp cheddar cheese over the top, add a dollop of Daisy, a little lime and toss on a few tortilla chips. Si’, you can have a lot of fun, both cooking and eating your Chicken Chipolte Chili. PS. don’t forget the ice-cold Corona or Patrón. So you’ll be speaking Spanish in no time. Life is good!
We have a winner for the *$100.00 Visa gift card!
The top foodie-fan sharing the most “likes & comments” on Baked in Maine is Brenda Nutting Short!
Thank you Brenda for all of your generous support, and everyone else for your continued participation and sharing the love of good food on Baked in Maine’s Facebook fan page!
I ♥ my foodie-fans!! ~Lisa xo
#1 Brenda Nutting Short – 50 points
#2 Angela Hanson _ 45 points
#3 Bruce Kaley – 35 points
#4 Annmarie Kostyk – 20 points
#5 Beth Walton – 20 points
Stay-tuned for the “famous maker” STAND MIXER giveaway announcement from HP Hood!
*$100.00 Visa gift card courtesy of HP Hood
Lets eat some Mexican food!
Chipolte Chicken Chili XXX-Spicy!
- 2 Chicken breasts
- 1-2 Large onions, chopped
- 1/8 cup olive oil, plus extra for chicken
- 2-3 cloves garlic, chopped
- 2 Red bell peppers, seeded and roasted
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cocoa powder (optional)
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 (28-ounce) can chopped tomatoes in puree, undrained
- 2 chipotle peppers, diced (canned in sauce)
- 1 Habanero or jalapeño pepper, sliced (optional)
- 2 cups corn (optional)
- 2 cups black beans, not rinsed
- 1 bunch of green onions
- 1/4 cup minced fresh parsley or cilantro
For serving and garnish:
- Top grated cheddar or Jack cheese, sour cream, with green onions or scallions, lime, and side of tortilla chips.
- I LOVE chipotle peppers! One of my favorite ingredients to cook Mexican food with. These jalapeños are a smoked & dried, come canned in a rich dark, hot & spicy sauce. You can find them in the Mexican food section. Store what you don’t use in the freezer. PS. You’ll love them too.
Preheat the oven to 350 degrees F.
- Rub the chicken breasts and red bell peppers with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until just cooked, and cut the chicken into 3/4-inch chunks. Leave the peppers in the oven and broil until the skins turn black. Cool enough to peel off most of the charred skin. You can toss them into a bag to “sweat-off” the skin or cheat and rinse them off in cold water.
- In a large pot, cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the chili powder, cumin, red pepper flakes, cayenne, and salt. The optional cocoa powder adds a rich and interesting mole’ flavor. Cook for 1 minute. Add tomatoes, corn, beans, chipotle, chicken and parsley. Add the roasted red bell peppers to the chili and simmer, uncovered, for another 20 minutes.
- Add your favorite toppings and be prepared to be really, really happy!
Hasta la vista!
I just had to share with you Lisa’s Awesome Taco Appetizer. A gorgeous and most delicious South-Of-The-Border dish that can best be described by saying, it’s a cross between a layered dip and a healthy salad. I know you’re probably thinking that I came up with this fabulous appetizer, since my name is in fact Lisa but I can’t take the credit, my good friend Lisa has been making this dip for years. According to her everyone LOVES it, and she usually has to double this recipe because it disappears so fast!
Let me know what you think…
- 8 oz. cream cheese, softened
- 1 packet taco seasoning
- romaine lettuce, 1 head, shredded
- 12 oz. bag shredded Mexican cheese (or more if needed)
- 1 large tomato, chopped, seeded, and drained
- chopped green or onion green chili’s (optional)
- chopped bell pepper, red, green or yellow
- 1 handful sliced black olives
- avocado, jalapenos or chipotles, sliced (to garnish)
- lemon or lime juice, squeeze over the top
- large bag of Dorrito’s or sliced carrot & cukes
*Have fun with this dish and make it your own signature appetizer or make it a meal. Toss on some leftover chicken, beef or black beans. And/or add a scoop of guacamole to the center. PS. Lisa says “the Doritos really make it” Don’t forget the margaritas!
Mexican Wedding cookies, Polvorones, or Russian Teacakes are one of the easiest and most delicious cookies ever. So light and crisp, absolutely addictive!
- 1 cup butter or sub. Smart Balance
- 1/2 cup confectioners’ sugar, plus more for coating baked cookies
- 1 teaspoon vanilla extract or almond extract
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup pecans, or sub. almonds, or walnuts (finely chopped)
- zest of one lemon, lime or orange (optional)
*Tip: You can buy some heart-healthy almond flour at a health food store or make it yourself by grinding almonds into a fine “flour” in your food processor. Almond meal or flour (basically the same) is a wonderful low-carb high-protein substitute that can be used to replace half of the a.p. flour in most recipes.
- Preheat oven to 350 degrees and line cookie sheets with parchment paper or spray with cooking spray.
- Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
- Beat in the vanilla, or flavorings of choice.
- At low speed gradually add the flour.
- Mix in the pecans with a spatula.
- Chill for an hour or more, if you have time.
- With floured hands, take out about 1 tablespoon of dough and shape into crescent, or roll into a ball.
- Continue to dust hands with the flour or powdered sugar as you make more cookies and place onto prepared cookie sheets.
- Bake for 10-15 minutes, or until they just start to turn golden.
- When the cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.