1. HOT MEXICAN SWEET CORN DIP
16 ounces low fat cream cheese, softened
1/2 cup sour cream
2 cloves garlic minced
2 tablespoons franks redhot sauce or your favorite wing sauce
juice from one lime about 2 tablespoons
2 cups shredded pepper jack cheese divided
2 15 ounce cans corn, fully drained and rinsed
4 ounces low fat feta cheese
1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
2 tablespoons red onion chopped
1/2 cup fresh cilantro chopped
Your favorite chips for dipping
Preheat oven to 350F
In a high powered blender, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Serve with chips and enjoy!
2. CHIPOTLE LIME SALMON
2 tablespoons oil
1 lime, juice and zest
1 chipotle chili in adobo (or to taste)
2 teaspoons adobo sauce
1/2 teaspoon cumin
1 clove garlic, grated
salt and pepper to taste
2 pound salmon fillet
Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
3. CHURRO COOKIES WITH CARAMEL CREAM CHEESE FROSTING
Cinnamon Sugar Pastry:
1 cup unsalted butter (cold)
2 cups all-purpose flour
1/3 cup heavy whipping cream
1/2 cup white sugar
1 1/2 Tablespoons ground cinnamon
Caramel Cream Cheese Buttercream:
1/2 cup unsalted butter (at room temperature)
2 ounces cream cheese (full fat)
1/4 cup caramel sauce (thick at room temperature)
1 teaspoon vanilla extract
2 cups powdered or confectioner's sugar
Measure butter and flour into a large mixing bowl. Cut butter into flour using a pastry cutter. (Alternatively, you can pulse in a food processor until pea-sized crumbs form.) Add cream and softly mix just until dough comes together. Press into a ball, wrap in plastic wrap, and chill 20 minutes.
Preheat oven to 375 degrees Fahrenheit.
Sprinkle flour over a counter top and roll 1/2 of dough out to 1/8 inch thick. (Sprinkle hands or rolling pin with flour, if needed.) Use a 1 1/2-inch round cookie or biscuit cutter to cut the dough into as many rounds as you can fit. (Keep rest of dough refrigerated until ready to roll it out.) Place rounds onto an ungreased baking sheet and prick each round with a fork 4 times, so air can escape. (You can place the cookies very close together--they do not spread.)
Bake 10 minutes--if you see some of the cookies start to brown around the edge, remove the pan from the oven. Move cookies to a wire rack.
Stir cinnamon and sugar together in a small bowl. Use a spoon to sprinkle cinnamon sugar over the cookies, while they are still warm. (The warm butter will help the cinnamon sugar stick to the cookies.)
While first batch is baking, gather scrap dough from first round, roll out, and repeat cutting rounds of dough out. Repeat process with the remaining dough. (Do not re-roll scraps more than twice--the pastry will become tough.) Allow cookies to cool completely on a wire rack.
Make frosting by mixing butter, cream cheese, caramel, vanilla, and powdered sugar. Place a small dollop of frosting on the underside of a cookie and sandwich together with another cookie. Store cookies in an airtight container in the refrigerator and allow to come to room temperature before serving.
4. SALSA VERDE CHICKEN STUFFED POBLANO PEPPERS
1 pound boneless skinless chicken tenders or small breasts
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
kosher salt and pepper to taste
6 poblano peppers
2 cups homemade or store bought salsa verde
1 cup cooked brown rice or quinoa
1/2 cup fresh cilantro, chopped
2 cups shredded pepper jack
AVOCADO CORN SALSA
1 avocado diced or sliced
2 ears of corns, kernels removed
1 jalapeno, seeded + chopped
juice of 1 lime
1/3 cup fresh cilantro, chopped
1. Preheat the oven to 350 degrees F.
2. Place the chicken on a baking sheet and rub with the olive oil, chili powder, and paprika. Season with salt and pepper. Add the whole poblanos to the baking sheet. Transfer to the oven and bake for 20 minutes or until the chicken is cooked through. Remove the peppers from the pan and set aside.
3. Shred the chicken with two forks. Add 1/2 cup salsa verde, the rice, 1 cup cheese, the cilantro, and toss to combine. Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 inch baking dish.
4. Cut a slit down the length of each poblano pepper. Using your fingers remove, and then discard the seeds from each pepper. Stuff the chicken mixture inside the peppers and arrange in the the prepared baking dish. Pour the remaining salsa verde over top of the peppers and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the Avocado Corn Salsa.
AVOCADO CORN SALSA
In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.