Here are the 3 recipes that you will be voting on for the Mission Recipe Foods Challenge. I am giving everyone a week to try them out and then come back here and select your favorite. Therefore, the voting will remain open until Monday, August 2nd, so that you will have time to try these out and vote on the one you love the most.
RECIPE #1 – GRILLED FAJITAS
Time to Prepare: 15 minutes
Cook Time: 30 minutes
1 pound boneless, skinless chicken breasts
1 cup chopped zuccini
1/2 green bell pepper
1/2 red bell pepper
Mission fajitas flour tortillas
spray disposable 9 x 9 aluminum pan with cooking spray
cut chicken into bite size pieces and place in pan
put on hot grill for 7-12 minutes (until chicken is cooked), stirring occasionally
add chopped vegetables and cook an additional 5 – 8 minutes
put 12″ x 12″ piece of aluminum foil on grill, warm flour tortillas one at a time on foil. Remove tortilla from grill and put on plate. Add 1/2 cup of chicken mixture on flour tortilla. Add salsa and sour cream. Wrap tortilla and eat
RECIPE #2: GRILLED MEXICAN PIZZA
Time to Prepare: 4 hrs (marinating time) + 15 minutes
Cook Time: Varies based upon ingredients
Servings: 4 – 6
4 to 6 Mission Tortillas ( I will usually use the large ones, since we eat this with a fork and knife.)
Green Chile Sauce or your favorite mexican salsa or sauce
Red and Green Bell Peppers, lightly oiled with vegetable oil and cut into 4 pieces each and seeded
1 to 2 large tomatoes – skin sliced in at least 3 spots, and lightly oiled with vegetable oil
Steak or Chicken- preferably marinated in a mexican sauce or make your own:
(lime juice, chili sauce, cilantro, mexican oregano, cumin seeds, vegetable oil, small amount of garlic power, red pepper flakes (optional), season to taste: please taste before putting meat in)-let meat marinate covered in the sauce in the fridge for at least 4 hours for best taste
Shredded Cheese, Avacado, Sourcream, Lettuce, Chilis, Cilantro, Salsa, Hot Sauce, onions (grilled or raw) – Mexican Chorizo can also be added to these pizzas. Just cook on the stovetop according to directions – I prefer Soyrizo, which is a non-meat product.
Start Grill – preferably charcoal
1. When grill is ready, put peppers on skin side down. Cook until lightly charred, remove from grill (if you do not like skin, place in paper bag for a few minutes, and skin will come off easy) Put aside and keep warm with foil over
2. Grill meat until done, remove from grill and cut into either strips or bite sized pieces
3. Put tomatoes on the grill, and watch carefully. You really just want to warm them up and get a slight smoky flavor. If skin has not been scored beforehand, they can explode, so don’t forget that step. Cut into bite sized pieces, once cool enough to handle.
4. When all other items are completed, place (very lightly) oiled tortillas on a cool spot on the grill. Watch carefully and be careful not to let them burn. Flip once.
Place sauce on each tortilla, followed with a serving of meat, tomatoes, and peppers. Grilled corn and other grilled vegetables can also be used. Refried beans or black beans can be subsituted for non meat eaters.
You can set all ingredients on table and let your family fix their pizzas as they wish.
This is a fork and knife pizza, but well worth the mess! I hope everyone tries it, as it is really adapable for your family.
RECIPE #3: ENCHILADA STACK
Time to Prepare: 15 minutes
Cook Time: 15 minutes
Servings: 4 – 5
2 cups cooked, thin-sliced grilled steak or shredded grilled chicken (great if you have left overs)
1 1/2 cups cheddar-jack cheese, shredded
1 small onion, chopped very fine
5 Mission flour tortillas (8-inch size)
1 1/2 cups enchilada sauce
Preheat oven to 400
Mix the GRILLED steak or chicken with 1/2 cup enchilada sauce.
Cover the bottom of a casserole dish with a little enchilada sauce.
Place a tortilla in the dish. Top with meat, cheese, and onion. Add a second tortilla, spoon a little sauce over it and spread it out, and add more meat, cheese and onion. Continue until you have used all the tortillas and ingredients. Pour the rest of the sauce over the whole thing.
Sprinkle a little cheese over the top of the stack as well.
Bake, covered, at 400 for 15 minutes.
Use a pizza cutter to slice the stack.