Fourth of July Feast - Mexican Style
What would a really great holiday be with great food? Well...not much of a holiday if you ask me. I've searched through my recipes and brought out a few that make great picnic food for the 4th of July or any sunny summer day.
Mexican Restaurant Style Queso
1 lb white American cheese (from the deli is best), shredded
1 cup milk
Pickled jalapeños, to taste, chopped
2 tbsp liquid from the jalapeños jar
In a double boiler heat milk. Add shredded cheese to the milk a
little a time, stirring constantly.
When milk and cheese are mixed well add the jalapeños along with the liquid from the jalapeños jar.
Stir to mix well. Serve with tortilla chips (or veggies for less calories and more nutrition).
Fresh Fruit Sangria
2 fresh peaches, peeled and sliced, or 2 cups frozen unsweetened peach slices, thawed
1 cup sliced strawberries or frozen unsweetened whole strawberries, thawed
1 orange, halved and thinly sliced
1 lime, sliced
4 cups bottle carbonated water (club soda), chilled
2 cups dry white wine, chilled
1/2 cup orange juice, chilled
1/2 cup cranberry juice, chilled
Place peach slices, strawberries, orange slices, and lemon or lime slices in a 3-quart pitcher.
Pour carbonated water over fruit; add wine, orange juice, and cranberry juice. Stir gently to combine.
To serve, ladle some of the fruit into glasses; ladle wine mixture over fruit.
Makes 14 (6-ounce) servings.
Caliente Fiesta Chicken
4 boneless, skinless chicken breast halves
salt to taste
4 (7-8 inch) flour tortillas
1 1/3 cup shredded Monterey Jack cheese
1 can (4 oz.) diced green chilies, drained
1 tbsp minced green onion
1 tbsp vegetable oil
1/2 cup roasted sweet red peppers (from a jar is fine)
2 tbsp taco sauce (also from a jar)
1 fresh avocado, cubed
1/2 cup chopped fresh cilantro
4 lemon wedges (optional)
Place chicken between two pieces of plastic wrap and gently pound to 1/4-inch thickness.
Arrange tortillas on large baking sheet. In medium bowl, mix together cheese, chilies and onion.
Divide mixture and spread on tortillas. Bake in 350° F. oven about 10 minutes or until bubbly and light brown around edges.
In a large non-stick skillet, place oil and heat to medium high temperature. Add chicken; season with salt and cook about 3 minutes per side until cooked through.
In the meantime, puree bottled red peppers with taco sauce in a blender to make Caliente Fiesta sauce. Heat in a skillet or sauce pan until hot.
To assemble, place 1 piece of chicken on each tortilla. Spoon 1/4 of sauce over center of each chicken breast and sprinkle with fresh cilantro. Place cubed avocado in center of tortilla over the sauce.
Serve with lemon wedges (optional).
Enjoy! More authentic mexican recipes.