Friday, July 25, 2008
Pico De Gallo:
- 4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper
- 1 ounce sliced red peppers
- 1 ounce sliced green peppers
- 1 ounce sliced yellow onions
- 2 ounces sliced mushrooms
- 1 ounce garlic butter
- 1 (12") Jalapeno Cheddar or Flour Tortilla
- 3 ounces Monterey Jack and Cheddar Cheese Blend
- 3 ounces Fresh Pico de Gallo (see recipe below)
- 1 ounce Shredded Iceberg Lettuce
- 1 ounce Guacamole
- 1 ounce Sour Cream
- 2 ounces Chi-Chi’s Brand Chile con Queso or other dipping sauce
Pico De Gallo:
- 1 pound Diced Roma Tomatoes
- 3 ounces Diced Yellow Onions
- 1/2 ounce Chopped Fresh Cilantro
- Salt, pepper, granulated garlic and fresh limejuice to taste.
- Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from the grill and slice thinly.
- Sauté the red peppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables are semi-soft and have a light golden color to them.
- Lay the tortilla on a medium heat grill or large sauté pan. Top the tortilla with the cheese, Pico de Gallo, sautéed vegetables and the grilled steak.
- Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges.
- Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.
If you’re looking for a great tasting break from the norm, this dish is for you. I tried it with Plantains instead of bananas and it came out great.
- 16 ounces Chi-Chi Salsa Verde (available at grocery stores)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 3 cloves garlic
- 1 boneless skinless chicken breasts cut into 1 1/2 inch strips
- 2 cups finely shredded cabbage
- 1 1/2 cup finely juilienned jicama
- 1 cup shredded carrot
- 1/3 cup coarsely chopped fresh cilantro
- 1 dash salt to taste
- 1 dash pepper to taste
- 2 large ripe bananas
- In blender container or food processor combine salsa verde, oil, lime and garlic. Process until smooth.
- Remove 2/3 cup of this mix and set aside. Refrigerate.
- Place chicken in recloseable plastic food storage bag; pour the remaining salsa mixture over the chicken. Seal bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or over night.
- In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and pepper to taste - set aside.
- Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins. before using) Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center.
- Slice bananas lengthwise, grill two minutes on each side.
- Serve chicken and bananas on top of cabbage mixture.
- 10 oz can Chi Chi’s diced tomatoes and green chilies, drained
- 1/3 cup Bourbon
- 1/3 cup Soy sauce
- 1/3 cup Worcestershire sauce
- 1/2 cup Chopped onion
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon Pepper
- 2 pounds Pork tenderloin
- Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin.Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turningoccasionally.
- Preheat broiler. Remove meat from marinade; reserve marinade.
- Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes oneach side.
- In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.
Since 1976, Chi Chi’s restaurants have been known for their fun atmosphere and great Mexican style food. Today you can get many of their great products in your local supermarket.
- 1 pound boneless, skinless chicken, cooked and shredded
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/3 cup chili powder
- 1 CHI-CHI’S® Salsa (16-ounce) jar
- 4 tablespoons water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 6 (10-inch) flour tortillas, warmed
- 1 cup CHI-CHI’S® Refried Beans
- Olive oil
- Sour cream
- In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, water, cumin andcinnamon. Pour mixture into blender container or food processor bowl fitted with metal blade. Process untilsmooth. Pour back into saucepan; stir in chicken. Add salt to taste.
- Heat oven to 425ºF. Grease rimmed 15x10x1-inch baking pan. Working with 1 tortilla at a time (keepremaining tortillas wrapped), spoon a heaping tablespoon of beans down center of each tortilla. Top with about1/2 cup chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks, if necessary.
- Place chimichangas in greased baking pan, seam-side-down. Brush all sides with oil.
- Bake 15 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sourcream and guacamole.