Cinco de Mayo Recipes

posted by Darlene DeWitt, MS, RD, LD on Monday, May 4, 2020

Salsa Rojo

Servings: 6

Ingredients

• 1 tablespoon canola oil
• 1 cup finely diced white onion
• 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
• 2 cloves garlic, minced
• 1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
• 1 tablespoon ancho chili powder, or chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper, or to taste
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
2. Reduce heat to medium. Add tomatoes, chili powder, cumin, salt, and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.
3. Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)
4. Let cool to room temperature, about 1 1/2 hours. Stir in cilantro and lime juice just before serving.

Nutrition Facts
Serving Size: 1/2 cup
Per Serving: 66 calories; 2.9 g total fat; 0.4 g saturated fat; 435 mg sodium. 394 mg potassium; 9.9 g carbohydrates; 3 g fiber; 5 g sugar; 1.9 g protein; 1487 IU vitamin a iu; 50 mg vitamin c; 26 mcg folate; 30 mg calcium; 1 mg iron; 21 mg magnesium;
© Copyright 2020 eatingwell.com. All rights reserved. Printed from https://eatingwell.com 05/04/2020

Shrimp Ceviche

Servings: 8

Ingredients

• 1 pound cooked shrimp (21-25 per pound), peeled and deveined
• Juice of 2 lemons
• Juice of 2 limes
• Juice of 2 oranges
• 1 cup diced seeded peeled cucumber (1/4-inch dice)
• ½ cup finely chopped red onion
• 2 serrano chiles, seeded and finely chopped
• 1 cup diced seeded tomato
• 1 avocado, chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
• ¼ cup extra-virgin olive oil
• ¼ teaspoon kosher salt

Directions

1. Thaw the shrimp. Chop the shrimp into 1/2-inch pieces and place in a medium stainless steel or glass bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
2. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Nutrition Facts
Per Serving:
169 calories; 11.4 g total fat; 1.7 g saturated fat; 71 mg cholesterol; 466 mg sodium. 350 mg potassium; 8.9 g carbohydrates; 2.4 g fiber; 4 g sugar; 8.9 g protein; 408 IU vitamin a iu; 27 mg vitamin c; 49 mcg folate; 46 mg calcium; 30 mg magnesium;
© Copyright 2020 eatingwell.com. All rights reserved. Printed from https://eatingwell.com 05/04/2020

20-Minute Chicken Enchiladas

Yield  6 (serving size: 2 enchiladas and 1 tablespoon sour cream)

Ingredients

• 1 cup prechopped onion
• 1 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1 (15-ounce) can unsalted tomato sauce
• 3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• 12 (6-inch) corn tortillas
• Cooking spray
• 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
• 1 cup chopped tomato
• 1/4 cup chopped fresh cilantro
• 6 tablespoons sour cream

Directions

1. Preheat broiler to high.
2. Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
3. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

Nutrition Facts  
Calories: 374, Fat: 13.2 g, Sat fat: 6 g, Protein: 31 g, Carbohydrate: 35 g, Fiber: 6 g, Cholesterol: 100 mg, sodium: 569 mg
Source: www.cookinglight.com/recipes/20-minute-chicken-enchiladas

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