Summer Fiesta

This Months Theme is "Summer Fiesta"
Hosted by Debbie

Our menu this month will be featuring Fruitful White Sangria, Southwestern Eggrolls, Warm Taco Dip, Fresh Tomato Salsa, Chicken Fajitas, Seafood Enchiladas, Santa Fe shrimp, Spanish Rice, Fiesta Salad w/Green Godess Dressing, and Coconut Tres Leches Cake.

These recipes are under the Theme: Summer Fiesta category. ~ Enjoy!

Southwestern Egg Rolls

Prepared by Patty

Ingredients:

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Directions:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Warm Taco Dip

Prepared by Karen

Recipe Coming Soon...

Fresh Salsa

Prepared by Debbie

This is a great recipe to make during the summer when you can purchase the ingredients fresh from the farmer's market.

Ingredients:

• 12 plum tomatoes, diced
• 2 or 3 chipotles in adobo sauce
• 1 Tbsp tomato paste
• 2 cloves garlic
• 3 jalapeño peppers, diced
• 3 tbsp, onion, diced
• 3 tsp, fresh cilantro, chopped (use more if desired)
  
• juice of 1 lime

Directions:

• For a bolder/smoky flavor, grill 6 of the 12 tomatoes prior to chopping. I grill them until the skin of the tomato just starts to turn a little black.
• In a small food processor or chopper, process the 2-3 chipotles and some of adobo sauce, tomato paste and garlic cloves until smooth.
• In a mediums size bowl mix the chipotle mixture and the remaining ingredients.
• Refrigerate at least a couple of hours to allow to flavors to mix. Serve with tortilla chips.

Fiesta Salad

Prepared by Debbie

Recipe Coming Soon ...

Seafood Enchiladas

Prepared by Debbie

Ingredients:

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) cans baby shrimp
• 2 (8 ounce) packages imitation crabmeat, flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• 1 10 ounce can red enchilada sauce
• 1paprika

Directions:

FOR THE SAUCE:

• melt butter in a 2 quart saucepan over medium heat.
• add flour.
• cook and stir for 5 minutes(should have a nutty aroma).
• add 1/2 tsp white pepper.
• stir in 2 tbsps lobster base and cook for an additional minute.
• add milk & wine.
• add 2 oz. of the cheese.
• continue to cook until thickened.

FOR THE CRAB MIX:

• lightly chop the flaked imitation crab.
• combine with shrimp in a medium size bowl.
• add 1.5 cups of cold sauce.
• mix well.

FOR THE ENCHILADAS:

• pour (or laddle) 1/2 of canned enchilada sauce on the bottom of your baking dish.
• lay out the tortillas on a flat surface.
• place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• place flap of the tortilla over the crab mix and roll.
• place flap side down onto a plate or in your baking dish.
• ladle warm sauce over the enchiladas.
• drizzle the remaining enchilada sauce over the enchiladas.
• top with remaining monterey jack cheese.
• sprinkle with paprika.
• put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.(Note: I baked this at 350 degrees for 40 minutes).
  

Chicken Fajitas

Prepared by Theresa

Recipe Coming Soon...