Chimichangas

Cinco de Mayo is coming up and in order to help celebrate, we’ve combined our favorite quick-fix Mexican recipes. All great dinner options for you and the family. Enjoy!

Ingredients

• 1 pound shredded deli-roasted chicken
• 1 can black beans, drained and rinsed
• 1 can mild chopped green chiles
• 1/4 cup salsa verde
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 4 (10-inch) flour tortillas
• 1 cup (4 oz.) shredded Monterey Jack cheese
• 1/3 cup canola oil
• Garnish: guacamole, sour cream, chopped tomatoes

Preparation

1. Stir together first 7 ingredients. Divide chicken mixture among tortillas, placing mixture just below center of each tortilla. Sprinkle with cheese. Fold sides of tortilla over filling, and roll up.
2. Fry chimichangas, in 2 batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or crispy. Drain on paper towels. Serve with desired toppings.

Poblano Fish Tacos

Ingredients

• 1 large poblano pepper
• 1/2 cucumber, chopped
• 1 cup grape tomatoes, quartered
• 2 tablespoons red onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 3 tablespoons fresh lime juice, divided
• 4 tablespoons olive oil, divided
• 1 tablespoon mango-lime seafood seasoning
• 1 1/2 pounds grouper or other firm white fish fillets
• 12 fajita-size corn tortillas, warmed
• Lime wedges

Preparation

1. Preheat grill to about 350° F. Grill pepper, covered with grill lid, 3 to 4 minutes or until pepper looks blistered, turning once. Place pepper in a large zip-top plastic freezer bag; seal and let stand 10 minutes.
2. Peel pepper; remove and discard seeds. Coarsely chop.
3. Combine pepper, cucumber, next 4 ingredients, 2 tbsp. lime juice, and 2 tbsp. olive oil in a bowl.
4. Whisk together seafood seasoning and remaining 1 Tbsp. lime juice, and 2 Tbsp. olive oil in a large shallow dish or zip-top plastic freezer bag; add fish, and coat both sides.
5. Cover or seal, and chill about 5 minutes. Remove fish from marinade, discarding marinade.
6. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Cool. Flake fish into bite-size pieces.

Chicken Quesadillas

Ingredients

• 1/3 cup lime juice
• 2 tablespoons olive oil
• 2 teaspoons dried or 1 tablespoon minced fresh marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 pounds skinned and boned chicken breasts
• 12 (6-inch) flour tortillas
• 1 cup shredded Mexican four-cheese blend

Preparation

1. Combine first 5 ingredients in a freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken from marinade, discarding marinade.
2. Grill chicken, covered with lid, over medium-high heat for 4 minutes on each side or until done.
3. Cut chicken into thin strips.
4. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
5. Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350°) until browned.
6. Cut each quesadilla into quarters. Serve with desired toppings like cilantro, jalapeno, lime, pineapple, etc.

Fish Tacos With Mango Salsa

Ingredients

• 6 flounder fillets
• 1 lime
• 2 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1/2 teaspoon ground red pepper
• 1 1/2 cups yellow cornmeal
• Vegetable oil
• 4 to 6 flour or corn tortillas
• Guacamole
• Mango salsa

Preparation

1. Place fish on dish and squeeze juice of 1 lime over fillets.
2. Combine chili powder and next 3 ingredients. Sprinkle 1 1/2 Tbsp. seasoning mixture evenly over fish, coating both sides of fillets. Reserve remaining seasoning mixture.
3. Combine cornmeal and reserved seasoning mixture in a shallow dish. Dredge fish fillets in cornmeal mixture, shaking off excess.
4. Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat to 350°. Fry fillets, in batches, 2 to 3 minutes or until golden brown. Drain fillets on wire racks over paper towels.
5. Break each fillet into chunks, using a fork. Place fish in warmed tortillas, and serve with Mango Salsa, Guacamole, and desired toppings. Garnish, if desired.

Shrimp Tacos With Citrus

Ingredients

• 2 pounds unpeeled, large raw shrimp
• 20 (12-inch-long) skewers
• 2 tablespoons Southwest seasoning
• 3 garlic cloves, minced
• 1/3 cup lime juice
• 3 tablespoons lemon juice
• 16 (8-inch) soft taco-size flour tortillas, warmed
• 1 head iceberg lettuce, finely shredded
• 1 head radicchio, finely shredded
• Cilantro for garnishing
• Grilled corn salsa
• Southwest cream sauce

Preparation

1. Peel shrimp. Put shrimp onto skewers.
2. Preheat grill to 350° to 400° (medium-high). Combine Southwest seasoning and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill for about 10 minutes. Remove shrimp from marinade.
3. Grill shrimp, without grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next 4 ingredients.
4. Garnish with cilantro.