ENCHILADAS ROJAS CON QUESO

We have Oaxaca to thank for this renowned enchilada dish made red, savory and spicy from chiles guajillos. The dried guajillo is pleasantly flavored, but is not fiery, and what heat it does render is moderated by the mild tasting queso fresco, or fresh cheese, of Mexico. The tortillas are dipped in the chile sauce, stuffed, rolled, then true to their name- enchilada-covered with chile, again in the form of sauce.

In a bowl, weigh down and soak the chiles in 4 cups boiling water for 30 minutes, or until softened. Transfer chiles to a blender with 1 cups soaking liquid and purée until thick and smooth. Add more soaking liquid if needed. Strain to remove solids. Add the vinegar, oregano, sugar, cloves, garlic, and salt and stir to combine well.

Heat the 3 tablespoons oil in a saucepan over medium-heat. Add the sauce and bring into boil, stirring constantly. The sauce should be thick but pourable. If the sauce is too thick, add up to 1 cup water. Turn off the heat and let stand for 5 minutes.
Preheat the oven to 350°F. Heat inch oil in a skillet over medium-high heat to 375° F. Fry each tortilla for about 5 seconds, or until softened but not crisp. Transfer paper towels to drain.

Dip tortilla into the sauce and transfer to a plate. Spread cup cheese down the center of tortilla, then roll up tightly. Transfer the enchilada, seam side down, to a 13- by 9-by 2-inch baking dish spread with 1 cup sauce on the bottom. Repeat with the remainging tortillas and arrange in one layer into the dish. Pour the remaining sauce over the enchiladas, then sprinkle evenly with the remaining cheese. Bake for 20 minutes and serve garnished with onions.

Makes 6 Servings

RIO GRANDE QUESADILLAS

In medium skillet, combine chicken, Taco Spices & Seasonings and water. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Stir in refried beans. Spread approximately 1/3 chicken –bean mixture over half of each tortilla.

Top each with equal portions of cheese, pimiento, green onions and cilantro. Fold each tortilla in half. In large skillet, heat small amount of oil over medium-high heat until hot. Quickly fry each quesadilla until slightly crisp, turning once.
Makes 6 Servings

 

STIR-FRY PITA
SANDWICHES

Cut chicken tenders in half lengthwise and crosswise. Coat large nonstick skillet with nonstick cooking spray. Cook and stir chicken over medium heat 3 minutes. Add onion and bell pepper; cook and stir 2 minutes. Add Italian dressing and red pepper flakes; cover and cook 3 minutes. Remove from heat; uncover and let cool 5 minutes. While chicken cools, cut pita breads in half to form pockets. Line each pocket with lettuce leaf. Spoon chicken filling into pockets; sprinkle with cotija cheese.

Makes 4 Servings

 

SUMMER FRUIT SAMPLER
Fruit Platter Dip

For fruit platter, prepare and arrange fruit on platter fitted with divider, Cover with lid and refrigerate until ready to serve.
For dip, finely chop orange zest to measure 2 tablespoons. In Small Batter bowl, combine Don Francisco Crema Mexicana, preserves and orange zest. Fold in whipped topping until combined. Cover and refrigerate until ready to use. To serve, spoon dip into center bowl. Serve using large serving tongs.

Makes 16 servings.