1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
4 skinless, boneless chicken breast halves -
cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin 8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin.
3. In a small skillet heat vegetable oil over medium high heat. Place a corn
tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all
of the tortillas (if possible, have someone help you do this). Place tortillas on
paper towel to soak up some of the oil.
4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle
some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet,
seam side down. Repeat with all of the tortillas until chicken mixture is gone.
If there is any cheese left over, sprinkle it over the rolled tortillas.
5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are
a little crispy and golden brown
1 TBS Olive Oil
2 cups of chicken broth
1 cup of white long grain rice
1 can HUNTS petite diced tomatoes with green chiles (or w/out)
1/2 onion diced
1/2 tsp (depending on your taste) of cumin
1/2 tsp chili powder
salt and pepper.
Heat oil in saucepan and brown the rice in it. Move aside when browned and cook onion until transparent. Quickly add your chicken broth, one can of Hunts petite diced tomatoes, mix well, add your spices, mix again. Add salt and pepper. Bring to boil, simmer covered for about 15 minutes.
1. Preheat oven on broiler setting. With a sharp knife, remove tails from prawns,
and butterfly them from the underside. Arrange prawns on broiler pan.
2. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup
butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese
3. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until
done. Serve with remaining butter mixture for dipping