Red Pepper Mango Wrap

Ingredients

Red Pepper Tortillas
Red Pepper Hummus
Chopped Mango
Chopped Roasted Red (Bell) Pepper
Paprika

Instructions

Spread a thin layer of hummus on tortillas. Sprinkle with other ingredients; roll and slice into coins. Serve sprinkled with paprika.

Mexican Mole Sauce

Ingredients

1 large tomatillo
1/2 yellow onion
2 sm. tomatoes
1 tsp jalapeno
~2 tsp garlic
1/2 tsp clove
generous pinch chile powder
cumin
cinnamon
salt & pepper
~2 oz. dark chocolate

Instructions

Chop and saute all veggies; give a whirl in the food processor. Add the spices and simmer; add the chocolate till melted.

Spinach Enchiladas with Mexican Mole Sauce

Ingredients

Cayenne Tortillas
Monterey Jack Cheese
Spinach
Jalapeno
Chopped Tomatoes (canned works best)
Mole Sauce

Instructions

Roll the spinach and slice into shreds; shred the cheese, chop the jalapeno, and place all into the tortillas and roll. Place seam-side down into a baking dish that has a shallow layer of chopped tomatoes with the accompanying juice.

Cover with foil and bake at 375 for 15 minutes, until cheese is melted.

Cover with Mole Sauce (recipe follows); drizzle Parrano Cheese Sauce along the top of each enchilada and garnish with dark chocolate shavings and a sprig of cilantro.

Chiles Rellenos

Ingredients

Poblano peppers
Monterey Jack cheese
Red Bell pepper
Jalapeno
Egg
Flour
Bread Crumbs
Panko (Japanese Bread Crumbs)
Salt
Pepper
Oil for frying


Instructions

Roast the peppers under a broiler or over a flame until the skins blacken. Remove from heat and place in a bowl; cover with saran wrap until cooled. Remove the skins. Slice the red bell into thin strips.

Put a slit in the poblanos; remove the seeds and insert a chunk of cheese, along with the chopped jalapeno and a couple of strips of roasted red peppers.

Dip the peppers in flour (careful! the stuffing comes out easily!), dredge in a bowl of beaten egg, and cover in a mix of the panko and bread crumbs.

Fry in the oil for about seven minutes, until the outside is crisp. Carefully remove and drain on paper towels.

Serve with Tomatillo-Lime Sauce with a sprinkling of cheese and freshly-ground black pepper.

Parrano Cheese Sauce

Ingredients

~2 oz. uniekaas parrano cheese, grated
~3 tbsp heavy cream

Instructions

Heat ingredients in a small saucepan until cheese is melted.

Tomatillo Lime Sauce

Ingredients

2 medium tomatillos
1 jalapeno
1 medium tomato
~1 c sour cream
salt
pepper

Instructions

Puree the first three ingredients; heat in a saucepan and add sour cream, salt and pepper to taste.

Shan Does Mexican Food... Healthy

(recipes to come)


Menu:

Mango Salsa (courtesy of Alma)
Spicy Tomato Soup (Miracle Drug)
Chile Rellenos with Tomatillo-Lime Sauce
Spinach Enchiladas with Mole Sauce

Alma's Mango Salsa

Ingredients

1 can black beans, rinsed
1 jalapeno, chopped (or more if you prefer more heat)
cilantro, chopped
2 mangos, chopped
lime juice
1 large tomato, chopped
1/4 yellow onion, chopped
salt
pepper

Instructions

Combine all ingredients in a mixing bowl and toss. Flavors infuse over time (keeps in the fridge well).

Mozzarella and Spinach Lasagna Alfredo Rolls

(this one is for daniel and carissa!)

Ingredients

~1 C alfredo sauce
4 strips of lasagna cooked al dente
grated parmesan (reggiano), pepper jack
4 hunks of mozzarella
~2 C spinach chopped
freshly ground black pepper

Instructions

place the hunk of mozzarella on the end of piece of lasagna. sprinkle the entire thing with the shredded cheese and spinach. starting with the end with the mozzarella roll into a spiral of glory. repeat with remaining lasagna. set in a greased baking dish seam-side down (i used a deep rectangle one that fit all four just right). top with the sauce and bake for about 15 minutes at 350. serve warm with a sprinkling of grated parmesan and black pepper.