Monday, May 6, 2013

Asian Meets Mexican

"Nature does not hurry, yet everything is accomplished."
by Lao Tzu

The following two recipes are versatile. Using the same ingredients one can be a main course or an appetizer.
Open-Faced Burritos with a margarita
Cook's notes: How much chili powder and hotness of salsa depends on your taste.
I used medium flavor salsa and 1-1/2 TB chili powder.
  • 1 lb. hamburger
  • 1/2 can (16 oz.) vegetarian refried beans
  • 3/4 jar ( 16 oz.) chunky salsa
  • 1-2 TB chili powder
  • 2 cups grated cheddar cheese
  • 1 small onion diced
  • Cook hamburger with onion and crumble into small pieces-drain and return back to frying pan
  • Add in rest of ingredients and cook on low heat about 25 minutes uncovered
  • For burritos place on warmed shells: diced tomatoes, lettuce and meat mixture-optional adding black olives on top and serving with a dollop of guacamole/sour cream on the side  
  • For appetizer serve meat mixture on large chips, adding diced tomatoes lettuce, olives and guacamole  
Asian Chicken Salad Wraps
Cook's notes: The original recipe started with one from Southern Living May 2013 Asian Chicken Salad Wraps but then I made several additions by adding in a dressing, coleslaw and nuts.
  • Wishbone Lite Vinaigrette Dressing Asian with Sesame and Ginger 
  • pea pods
  • 2-3 cups cooked chicken-diced
  • 1- small bag 3 color coleslaw from produce section 
  • 1 package Sun- Dried Tomato= Basil Flour Tortilla 
  • 1 bag China Boy Rice Noodles 
  • optional chopped cashews
  • For easier wrapping tortillas should be at room temperature
  • In a large bowl mix 1 cup coleslaw mixture, 1-1/2 cup pea pods sliced in half, chicken and dressing. Start out with 1/4 cup dressing (I always start out small) and mix with chicken, coleslaw and pea pods 
  • Refrigerate 1/2 hour
  • Add in 1 cup rice noodles, you may want to add in a drizzle more of dressing at this point
  • Divide mixture between 2-3 wraps and roll tightly-cut in half on diagonal 

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