Nachos with Spicy chicken, chorizo and jalapeños

Ingredients

1 x Old El Paso Original Nachos Dinner Kit 
1 x jar of Old El Paso Hot & Sweet Jalapeños, drained
300g boneless, skinless chicken breast, cut into bite size chunks
100g chorizo, cut into thin slices
150g grated cheese 
Guacamole to serve
Sour cream to serve

Method

1. Pre-heat oven to 180ºC (160 ºC for fan assisted ovens), gas mark 4.

2. Place the chorizo in a frying pan and cook for 2-3 minutes until it starts to release its oil. Throw in the chicken and cook for 3-4 minutes until just golden.

3. Stir in one of the sachets of Old El Paso Nachos Topping and simmer uncovered for another 3-4 minutes or until the chicken is thoroughly cooked.

4. Place a layer of the Old El Paso Nachips in the base of a large baking dish, then spoon over a few dollops of the chicken and chorizo mixture. Sprinkle with a handful of Old El Paso Hot & Sweet Jalapeños and cheese.

5. Cover with more Old El Paso Nachips and repeat to make 3 layers, saving some of the cheese for the topping. Top with the second sachet of Old El Paso Nacho Topping and sprinkle on the rest of cheese.

6. Bake in the oven for 10 minutes until the cheese is melted and bubbling.

Make it your way

Take to the table, top with chunky guacamole and cooling sour cream – then let everyone just dig in!

If you can’t find chorizo, chop up a 3 or 4 standard sausages and add a few chopped jalapeños to the pan when cooking to create that spicy taste!

Dip...Chilli con Queso

Ingredients:
1lb Velveeta Mexican Cheese
12 ounces cream cheese
3 tomatoes (chopped)
1 bunch green onions (chopped)
3-6 jalapeno peppers (seeded and chopped)
2-3 garlic cloves (minced)
½ bunch cilantro (chopped)
black pepper (to taste)

Cooking Instructions:

Step 1: In a microwave safe dish melt Velveeta and cream cheese until smooth. Stir in tomatoes, green onions, jalapeno peppers, garlic, cilantro and black pepper. You can also use a slow cooker or melt the cheeses on the stove top.
Step 2: Serve warm and eat with tortilla chips.

Tacos as Breakfast....

Ingredients:
6 ounces chorizo sausage
8 small flour tortillas (or corn tortillas)
6 eggs
¼ cup milk
½ teaspoon pepper
½ teaspoon salt
1 cup shredded Monterey jack cheese
1 dash hot pepper sauce (optional)
½ cup salsa

Cooking Instructions:

Step 1: In a large skillet over medium-high heat, crumble the chorizo sausage into the skillet and cook and stir until fully cooked. Remove from heat. Heat another large skillet to medium heat. Lightly spray the skillet with cooking spray. In a medium bowl whisk together eggs, milk, salt and pepper. Pour the eggs into the skillet. Cook and stir until almost firm. Add the sausage and continue cooking and stirring until firm. Remove from heat.
Step 2: Heat tortillas according to package directions. (Stove top or in the microwave).
Step 3: To make tacos- sprinkle shredded cheese on each tortillas. Top with the scrambled egg and sausage mixture, add hot pepper sauce (if using), and top with salsa.
(Makes 4 Servings)

Fish Tacos

Ingredients:
1lb tilapia fillets
Salt and black pepper (to taste)
Marinade-
1 cup white onion
¼ cup cilantro (chopped)
¼ cup olive oil
3 tablespoons lime juice
3 tablespoons orange juice
2 garlic cloves (minced)
1 teaspoon oregano
Lime Sour Cream Sauce-1 cup sour cream
2 tablespoons lime juice
Tacos-corn tortillas
1 cup onion (diced)
½ cup cilantro (chopped)
2 avocados (peeled, pitted, and diced)
½ small head of cabbage (thinly sliced)
salsa verde

Cooking Instructions:

Step 1: In a medium bowl combine 1 cup onion, ¼ cup cilantro, olive oil, 3 tablespoons lime juice, 3 tablespoons orange juice, garlic, and oregano. Mix well. Sprinkle fish fillets on both sides with salt and pepper to taste. Spread half of the marinade mixture onto the bottom of a large casserole dish. Arrange fish fillets on top of the marinade. Spoon the remaining marinade over the top of the fish fillets. Cover and refrigerate for 30 minutes. After 30 minutes, turn the fish fillets over, cover, and marinade for 30 minutes longer.

Step 2: In a small bowl whisk together sour cream and 2 tablespoons of lime juice. Cover and set aside. Brush the grill grates with olive oil or spray with cooking spray. Heat the grill to medium high heat. Place fish fillets onto the grill and cook for 3 to 5 minutes per side or until the fish is fully cooked. Remove fish from the grill. Place corn tortillas onto the grill and grill for about 10 seconds per side.
Step 3: Chop cooked fish fillets. To assemble tacos- place some of the chopped fish onto each tortilla. Top with lime mayonnaise, cilantro, onion, avocados, cabbage, and salsa verde.
(Makes 4 Servings)

Enchiladas at Breakfast?

Prep time: 30 minutes Cook time: 30 minutes

Ingredients:
1lb hot pork sausage
2 tablespoons butter
4 green onions (thinly sliced)
2 tablespoons cilantro (chopped)
14 eggs (beaten)
¾ teaspoon salt
½ teaspoon pepper
1 ½ cups cheese sauce
8 (8 inch) flour tortillas
1 cup shredded jalapeno jack cheese
Cheese Sauce-
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups shredded cheddar cheese
1 (4 ½ ounce) can chopped green chilies
¾ teaspoon salt
Toppings-
diced tomatoes
sliced green onion
chopped cilantro

Cooking Instructions:

Step 1: To make the cheese sauce- Melt butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Cook while whisking constantly for 1 minute. Gradually whisk in the milk a little at a time. Cook over medium heat while whisking for 5 minutes or until the sauce has thickened. Remove from heat and whisk in cheddar cheese, green chilies and salt.
Step 2: Heat and large skillet to medium high heat. Add pork sausage and cook until sausage crumbles and is no longer pink. Remove the sausage from the pan with a slotted spoon and drain on paper towels. Drain any excess grease from the pan.
Step 3: In the same skillet melt butter over medium heat. Add green onions and cilantro, sauté for 1 minute. Add eggs, salt and pepper. Cook without stirring until the eggs begin to set on the bottom of the pan. Draw a spatula across the bottom of the pan to form large curds. Cook until the eggs are thickened but still moist. Remove from heat and fold in 1 ½ cups of the cheese sauce and the cooked sausage.

Step 4: Spoon about 1/3 cup of the egg mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 13×9” baking dish. Pour the remaining cheese sauce over the tortillas. Sprinkle with jack cheese.
Step 5: Place into the oven and bake at 350 degrees for 30 minutes or until the sauce is bubbly. Remove from the oven and serve with tomatoes, cilantro, and green onions.
Yield: (4 Servings)

Chicken Fajitas in a Bowl....

Prep time: 15 minutes Cook time: 20 minutes

Ingredients:
1lb boneless skinless chicken breasts (cut into bit sized pieces)
1 can black beans (drained and rinsed)
2 cups crushed tomatoes
½ cup green pepper (diced)
¼ cup onion (diced)
3 teaspoons chipotle in adobo sauce (minced)
½ teaspoon cumin
1 teaspoon garlic powder
4 corn tortilla chips (broken into pieces)
2 cups cooked hot white rice
lettuce, sour cream, and cheese

Cooking Instructions:

Step 1: In a large saucepan over medium high heat combine chicken, black beans, tomatoes, peppers, onions, chipotle peppers in adobo sauce, cumin and garlic powder. Bring to a boil, reduce heat and simmer for 20 minutes or until chicken is fully cooked.
Step 2: Divide the hot cooked rice into four bowls. Place chicken mixture on top of the rice in each bowl, and top with chips, cheese, sour cream and lettuce.
Yield: (4 Servings)

Casserole...Mexican Style

This Mexican casserole combines your favorite ingredients into a baked dish. The base is crumbled tortilla chips and they are topped with refried beans, salsa, taco meat, and cheese. You can put whatever you want on top of the cheese but I prefer green onion, tomatoes, and black olives. This also goes great with sour cream. The best part is, this is a very easy dish to prepare and will be on the table in no time.

Prep time: 20 minutes Cook time: 10 minutes

Ingredients:
1lb ground beef
1 (1 ¼ ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups Colby jack cheese
1 cup salsa
1 (2 1/3 ounce) can sliced black olives (drained)
1 tomato (chopped)
2 cups corn chips (crushed)

Cooking Instructions:

  

Step 1: In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined.
Step 2: Place crushed corn chips onto the bottom of an 8×8” casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions and black olives over the cheese.
Step 3: Bake in the oven at 375 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes.
Yield: (4 Servings)

Fish Tacos

Ingredients
6 Tilapia fillets
12 Corn tortillas
1 cup Southwest Slaw*
1/4 cup Cilantro, chopped medium-fine
2 Tbsp Hot sauce 
canola oil

Marinade
1/3 cup Canola oil
Juice of two limes
1 tsp Garlic salt
2 Tbsp Adobo sauce (from a can of chipotles in adobo)

Avocado Cream
1 large Hass avacado, peeled, seeded and diced 
1 cup Sour cream
Juice of one lime
2 tsp Your favorite hot sauce
1 tsp Garlic salt

Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.

If you can't find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.



Method
Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marindade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.



Mash the avocado on a cutting board with the side of your knife.

Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.

Tip: The marinade and/or avocado cream can be made up to a day in advance.

Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each filet dry with a paper towel.

Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.



Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.

Quickly warm each tortilla on the grill.

To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.


*South West Slaw

Ingredients
1/4 head Green cabbage
1/8 head Red cabbage
1/4 medium Red onion, sliced very thin (about 1/2 cup)
1/8 cup Cilantro, chopped medium-fine

Dressing
3 Tbsp Mayonnaise
Juice of two limes
1 tsp Garlic salt
1 Chipotle chile, in adobo sauce (canned)
1 Tbsp Adobo sauce (from the canned chiles)

Method
Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4") and put it in a large mixing bowl. You need about three cups.

Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.

Add the sliced onion, cilantro, and the dressing to the bowl.

Stir all of the ingredients well.

Cover and refrigerate for at least 30 minutes.

Serve along side/on top of your food of choice and enjoy!

(Makes about 4 cups)

Churros

Churros are fried strips of dough typically served hot and sprinkled with powdered sugar, cinnamon and sugar or dipped in chocolate. While the churro is actually an import from Spain the dessert became very popular in Mexico. It is customary to serve churros with Mexican Hot Chocolate or Cafe de Olla. Recipe by Jane Milton, from her cookbook "Mexican"

Basic Churros Recipe

I N G R E D I E N T S
3 cups all purpose flour
1 teaspoon baking powder
2 1/2 cups water
1/2 teaspoon salt
3 tablespoons dark brown sugar
2 egg yolks
oil for deep frying
2 limes, cut in wedges
powdered sugar for dusting


I N S T R U C T I O N S
Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.

Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.


Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat to 375"F, or until a cube of dried bread, added to the oil, floats and turns golden after I minute.

Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.


churros maker: buy at gourmetsleuth.com

Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels while cooking successive batches, then arrange on a plate with the lime wedges, dust them with sugar and serve warm.

Churro Making Tips

Churros are normally made using a "Churrera", a tool with a wooden or plastic plunger that extrudes the dough into it's traditional shape.  Jane's method is to use a   pastry bag fitted with a large star tip or our Churros maker. Made in Spain.

Serving -  These are best when served fresh and warm.  Perfect with Mexican Hot Chocolate or Cafe de Olla.

Beef Green Chili Stew

Beef Green Chili Stew Ingredients

This recipe calls for:

Three Roasted and Skinned Green Chilies or one 4.5 oz can

(Remove Seeds in two of the Green Chilies for a mild batch)

5 Pounds Roast Beef chopped into cubes (as shown)

1 Large Potato

1 Medium Sized Onion

3 Tablespoons Vegetable Oil

2 Quarts Chicken Broth

1 Clove of Garlic

2 Teaspoons of Salt

1/2 Teaspoon Black Pepper

1/3 Cup Corn Starch

Beef Green Chili Stew Equipment

For this recipe you will need:

Large Sauce Pan, with Lid

Measuring Cup

Measuring Spoons

Knife

Cutting Board

Wooden Spoon

Plastic Bag

First Step: Chopping

Ok, lets get started:

Dice the garlic

Chop the Roasted Green Chili

Chop the Onion

Chunk the potato

Second Step: Starting the Stew

In the sauce pan heat the 1/3 cup of Vegetable Oil. Then using this pan sauté the chopped onions and garlic.

Third Step: Preparing and Adding Beef

Combine in a plastic bag and shake until evenly distributed:

1/3 Cup Corn Starch

2 Teaspoons Salt

1/2 Teaspoon Black Pepper

After shaking this, add the chunks of beef and shake it again until all the beef is evenly coated.

Now add the beef to the sauce pan. Let this cook until the beef is slightly brown.

Fourth Step: Green Chili

Add the green Chili and let the beef continue to cook until it is completely brow.

Fifth Step: Finishing Up The Beef Green Chili Stew

Now add and stir in:

2 Quartz of Chicken Broth

Potato Chunks

Bring your Beef Green Chili Stew to a boil. Then turn the heat to medium low and place the lid back on top. Let this cook for 4 hours or until the meat is tender.

Guacamole

Guacamole Ingredients

This recipe calls for:

4 Avocados

1 medium Tomato that has been chopped into small pieces

1/4 Teaspoon garlic powder

3 Tablespoon Salsa

Guacamole Equipment

For this recipe you will need:

Knife

Fork

Mixing Spoon

Measuring Spoons

Bowl

First Step: Avocado

First you will need to cut the avocadoes in half and remove the seed. Then using your kitchen knife score the meat into cubes as is shown in the pictures to the right. After you have done this use a large spoon to scoop the avocado meat out and then place it in a mixing bowel.

By using this method the avocado is not only easer to scoop, but the next step is made less time consuming. 

Second Step: Smashing Avocado

Now, using a fork start smashing the avocado into a past. Once it is smooth move on to the next step.

Third Step: Mixing

Add to your avocado past:

3 Tablespoon Salsa

1 medium Tomato that has been chopped into small pieces

1/4 Teaspoon garlic powder

Now mix this thoroughly.

Guacamole

You're Done! Now it is time to enjoy a big tortilla chip full of guacamole.

From

http://www.myhomecooking.net