Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

Saturday, July 5, 2014

Lighter Chicken and Black Bean Enchiladas

by Peg Cochran

I've adapted this recipe from one by Martha Stewart to better suit our tastes.  It's super easy, is a great use for leftover chicken (either from a rotisserie chicken or one you prepared yourself) and it makes two  casseroles--one for now and one to freeze for later!  I don't know about you, but having a dinner in the freezer ready to go makes me feel like I have money in the bank!

2 to 3 boneless chicken breast halves (approx. 6 ounces each)
1 can black beans, drained and rinsed
4 tablespoons vegetable or olive oil
6 teaspoons chopped garlic (for convenience sake I used the already chopped garlic in the jar)
1/2  cup flour
2 teaspoons ground cumin
2 to 3 tablespoons minced, canned chipotles in adobo (depending on how hot you like it)
2 cans chicken broth
1/2 cup water (as needed -- optional)
6 inch corn tortillas
1/2 cup grated Monterey Jack cheese (or more, to taste)

In a large skillet bring one inch salted water to a boil.  Add chicken, cover and reduce heat to medium low.  Simmer 5 minutes, remove skillet from heat.  Let chicken steam, covered, until opaque (about 15 minutes.)  Transfer to a cutting board and shred with two forks.

Add chicken to bowl and mix in black beans.

Heat oil over medium heat in a saucepan.  Add garlic and cook approx. one minute.  Add flour, cumin, chopped chipotles and cook, whisking, for approx. one minute.  Whisk in broth and bring to a boil (if sauce appears too thick, add optional water until desired consistency is reached.)  Simmer 5 to 8 minutes, add salt and pepper to taste.

Transfer one cup of sauce to bowl with chicken and beans and stir in.

Preheat oven to 400 degrees.  Pour 1/4 cup sauce in the bottom of each of two pyrex or oven proof dishes.  Stack tortillas, wrap in layer of damp paper towel and microwave approx. one minute (to soften).  Fill each tortilla with a couple spoonfuls of chicken/bean mixture, roll and place seam side down in baking dish.  Cover with most of the remaining sauce (I like to reserve some because my husband likes to add it at the table--the sauce is doubled from the original recipe which he thought was too dry.)  Top with cheese and bake until hot and bubbling approx. 15 to 20 minutes.  Let sit 5 minutes before serving.

If freezing one pan for later, cover tightly with aluminum foil and then freeze.

Shred cooked chicken

Can be found in the international aisle of your grocery store
Chopped chipotles

Spread sauce in bottom of baking dish

One meal for now...

And one to freeze for later!

Pour sauce over each baking dish and then sprinkle with cheese

Bake until hot and bubbling!

Margaritas are optional!

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Tuesday, September 3, 2013

How to Make My Favorite Smoky, Zesty Mexican-style Veggie and Chip Dip by Cleo Coyle

This deliciously smoky, zesty Mexican-style dipping sauce is insanely easy to make. As a dip, it goes with everything from celery sticks to potato and tortilla chips. I eat it with French fries, chicken tenders, raw veggies, and shrimp (fried, grilled, and boiled).

I also use it as a spread on hamburgers and to jazz up cold deli sandwiches. I even mix it with tuna fish for a tasty twist on tuna (and sometimes chicken) salad.

The essential flavor ingredient in this dip is chipotle (aka chilpotle), a smoke-dried jalapeno pepper, used in Mexican and Tex-Mex cooking. Chipotle provides a rich earthiness and tangy bite when added to mole, salsa, chili, soups and stews. The peppers are also used for marinades and braising sauces for meat.

Once upon a time only dried chipotle were available, and they had to be reconstituted prior to use. Today it’s more convenient to buy chipotles processed and canned with adobo (a mixture of spices and crushed dried chili), which you’ll find in the ethnic or specialty food section of supermarkets all over the US and Canada.

This quick dip recipe uses canned chipotle, which means it's a snap to make. So let's get started...

Cleo Coyle, author of
The Coffeehouse Mysteries
has a partner in crime writing:
her husband.
Cleo Coyle's Easy
Chipotle Dipping Sauce
and Sandwich Spread

like my chipotle (aka chilpotle) dip on the smoky side with only a slight bite of heat. Marc likes his dip much spicier. I'll show you how to "control the heat" with this dip so you can make it as mild or as hot as you and your family want it. First let's gather the ingredients...

To download this recipe in a free PDF that you can prints, save, or share, click here.


1 cup mayonnaise 

1 teaspoon ground cumin 

1 or 2 tablespoons of the adobo sauce found in a can of
         "Chipotle Peppers in Adobo Sauce"

1 or 2 tablespoons sour cream (to reduce the heat)

(OR) 1 or 2 chipotle peppers, chopped (to increase the heat)


Into a small bowl, measure out your mayonnaise and ground cumin. Open the can of Chipotle Peppers in Adobo Sauce. Dip your tablespoon in and drain off 1 tablespoon of the adobo sauce. If you see any seeds floating around in there, pick them out.

Mix the adobo sauce with your mayo until well blended. Now give it a small taste. If you'd like a more powerful chipotle flavor, measure out a 2nd tablespoon of the adobo. Mix it in and taste it again. 

How to Control

Mild Side (smoky with zero to slight heat):

If the dip tastes too spicy for you: Add sour cream, 1 tablespoon at a time until the smokiness and heat are balanced. 

Wild Side 
(spiced up with more heat):

If the dip tastes too mild for you: Add the chopped chipotle peppers to your dip. Here's how...

(1) Pull a whole chipotle pepper from the can. Place it on a plate and slice it open with a knife or kitchen shears. Start at one end and open the pepper to expose the seeds...

(2) Use a spoon to scrape out the seeds and discard them. Chop the pepper finely and stir it into the dip. 

Serve immediately, or chill in an airtight container. The sauce will keep in the refrigerator for about a week. So whether you like it smoky or spicy, I hope you will...

Eat (and read) with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
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Visit my online coffeehouse here.

To view the
Coffeehouse Mystery
book trailer, click here.

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Take the quiz at 

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Random drawing of winners will 
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Our bestseller in hardcover (2 printings) 
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"A foodie's delight . . . and a 
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The Coffeehouse Mysteries are bestselling
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Saturday, January 26, 2013

Slow Cooker Chilupe

by Peg Cochran

Following is a recipe for slow cooker chilupe which was a finalist in Good Morning America’s Slow Cooker Challenge.  I have googled and googled but didn’t come up with any Mexican dishes called chilupe…but it doesn’t matter.  This was delicious!  It made quite a bit so I have leftovers ready to use in tacos, enchiladas or burritos.  My only change to the recipe was adding half a chipotle chili (smoked jalapeno) because I like the smoky taste.  It’s completely optional.  The recipe also called for chili flakes—I had no idea what those were so I just left them out.  It was still yummy and a big hit!  It can easily be put together in the morning and be ready by the time you get home from work.

Beans and spices  in the crockpot

Yummy spices!

Place meat on top

Slow-Cooker Chilupe by Penny Lippold

3 lb. pork shoulder roast (bone-in or boneless)\
1 lb. dry pinto beans, cleaned and sorted
3 cloves pressed garlic
2 TBL chili powder
1 TBL cumin
1 tsp. oregano, rubbed between your palms
1 4 oz can diced green chilies, undrained
Chicken broth to cover roast—approximately 4 to 5 cups)

Put dry beans in the bottom of your crockpot, add garlic, chili powder, cumin powder, oregano, diced green chilies.  Mix well.  Trim fat from roast and place on top of beans and spices.  Add broth to cover. Cook on high for 6 hours or low for 12 hours.

When roast and beans are tender, remove roast and shred with two forks, removing any extra fat.  Drain beans, reserving liquid.  Add as much liquid as necessary to mash beans.  Add meat to beans and more liquid to moisten if desired.  Return to crockpot to keep warm.

Choose your favorite toppings!

Bon appétit!
Toppings:  Serve with your choice of tortilla chips, shredded lettuce, sour cream, chopped red onion, avocado slices, olives, salsa, shredded cheddar cheese.

Coming in June!