Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Warm up chicken and set aside. Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic. (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree) To make Tortilla bowls spray Tortillas with cooking spray. Invert 4 custard bowls and mold Tortillas over the custard bowls. You may place another inverted custard dish over Tortillas to keep shape. Bake in oven for 5 minutes until crisp and light brown. Caution these burn easily, keep an eye on them. Allow Tortilla bowls to cool. Toss lettuce with mayonnaise dressing mixture. Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl. Place tomato pieces on top of lettuce. Sprinkle with cheese. Top with chicken pieces. Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.
Time 45m Yield 4 servings Number Of Ingredients 24 Steps:
Preheat the oven to 400 degrees F. Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it’s fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat. Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges. Delicioso Adobo Grilled Chicken Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks. Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts. Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes. Yield: about 1/2 cup adobo, 6 servings Prep Time: 5 minutes Cook Time: 20 minutes Ease of preparation: Easy
Time 30m Yield 4 Number Of Ingredients 8 Steps:
In small bowl, mix dressing and taco seasoning mix. On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.
Time 20m Yield 2 servings. Number Of Ingredients 9 Steps:
In a skillet coated with cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates. Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled. In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine. Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad. Season with salt and pepper. Mix in the chopped corn chips (or just sprinkle on top of salad). Serve immediately.
Yield 4 servings Number Of Ingredients 16 Steps:
Preheat the oven to 350°F (180°C). Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl. Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool. Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl. Dice the tomatoes and add them to the bowl with the romaine. Dice the onion and add it to the salad. Cut the avocados in half, remove the pits, and dice. Add to the salad. Add the corn and black beans. In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well. Pour the dressing over the salad and toss well. Fill each tortilla bowl with the salad. Enjoy!
Time 1h25m Yield 6 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on. Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes. Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture. Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.
Time 15m Yield 6 Number Of Ingredients 7 Steps:
Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
