AIMEE FORTNEY'S QUICK AND CREAMY
One weekend after having a Mexican
dinner party, I had shredded chicken leftover. You could make this with
leftover chicken, store-bought chicken or cook 3 chicken breasts for this
recipe. The cream cheese helps to cool the heat from the green chilies in
the tomatoes ... a perfect blend!
2 cans of diced tomatoes with green
chilies, liquid drained
12 ounces cream cheese
4 cups shredded chicken (Ground meat
or seafood could be used)
9 (six inch) flour tortillas
½ cup to 1 cup Queso Fresco
Heavy whipping cream (approximately
Preheat oven to 350. Grease a
9 x 13 inch dish and set aside. Pour tomato mixture through a colander to
drain liquid. In a medium saucepan, heat tomato mixture and cream cheese
until cream cheese is melted. Stir in shredded chicken and remove from
heat. Spoon mixture down the center of flour tortillas, roll up and place
seam side down in greased dish. Repeat with remaining mixture.
Crumble queso fresco over tortillas, then drizzle heavy whipping cream over
top. Bake for 30 to 40 minutes. Serve with pico de gallo, sour
cream and guacamole. This is a great base recipe, and you could easily
add other seasonings or ingredients.
DELICIOUS MEXICAN BEANS IN A CROCK POT
We eat Mexican food at
least once every week to week and a half. It is so easy to throw a batch
of beans in the crock pot the night before we want to eat them! Mexican
food, when made at home, can be very healthy!
One 2-Pound bag of pinto
2 chicken bouillon cubes
2 Tablespoons Sazón
1 Tablespoon Cumin
1 Tablespoon Oregano
dash of cayenne pepper
1 white onion,
10 cups water
Pick through beans to
make certain there are no rocks. Rinse beans and add to crock pot.
Add onion, seasonings, bouillon cubes and water. Cover and cook on low
for at least 8 hours, stirring occasionally. When ready to serve, Ladle
beans into a bowl with 2 Tablespoons butter and "mash."
a lover of South Florida (as well as Cuba, though I've never been there) and
it's lively culture for so many years, I quickly fell in love with the classic
Mojito. My friends and neighbors love it when I make mojitos for
them. Mojitos are delicious and refreshing, especially in the heat!
To my Cuban friends ... thank you for sharing this drink with us!
1 lime, cut into wedges
1 handful of mint
1 teaspoon simple syrup*
2 shots of rum
splash of seltzer water
In the bottom of a glass
with a muddler, muddle the lime, simple syrup (or sugar) and mint until the
juice dissolves the sugar. Add ice, then rum, then pour a splash of
seltzer water on top. Stir well to combine and enjoy! (This makes
two drinks. If you are just making one, cut back on the mint and
*Simple syrup recipe:
Equal parts sugar and
water. So I take 1 cup of sugar and 1 cup of water, and in a heavy
saucepan, bring to a boil, stirring until all of the sugar has dissolved.
Remove from heat and allow to cool to room temperature. Store in an
airtight container in the refrigerator.