1 1/2 ts Olive oil

1 lg Yellow onion — diced

28 oz Tomatoes — diced, canned

1 Whole jalapeno pepper (or

Serrano) — diced 6 oz Vegetable-juice cocktail

(V-8) 2 tb Chicken stock

2 c Hot water

3/4 ts Ground cumin

3/4 ts Paprika

1 pn Chili powder

1/2 ts White pepper

1 Clove garlic (or more) –

Minced 1 1/2 tb Tomato paste

1/2 c Fresh cilantro — chopped

1 tb Cornstarch

1 tb Water

6 Corn tortillas — 6-inch

Size Vegetable oil — for frying 1 c Avocado — diced

2 c Grilled chicken breast –

Diced 1/4 c Fresh cilantro — chopped

1 c Cheddar cheese — grated

Heat butter and olive oil in heavy saucepan until butter melts. Add onion and cook until translucent. Add tomatoes and continue to cook until soft. Add jalapeno and mixed vegetable juice. Bring to boil and add stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper and garlic, and cook, stirring occasionally. Add tomato paste and 1/4 cup cilantro and cook, stirring occasionally. Mix cornstarch with 1 tablespoon water, then stir into tomato mixture and simmer until liquid is shiny, about 10 minutes.

Meanwhile, cut tortillas into 1 1/2-inch strips or cubes and deep-fry in hot oil. Remove and drain. To serve, distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half tortilla strips among 6 bowls. Pour hot soup over garnish and top with remaining avocado, chicken breast, chopped cilantro and tortilla strips. Pass grated Cheddar on the side. Makes 6 servings. Chef’s Notes: This recipe was shared by Joe D. Cochran, Jr., the executive chef at the Mission Inn in Riverside, California. Recipe By : Mission Inn, Riverside, CA via LA Times 10/26/95 From: Caitlin Davis Carlson, Seaview,wa ]]> http://www.recipesheet.com/mission-inn-tortilla-soup/feed/ 0 http://www.recipesheet.com/sopa-de-maiz/ http://www.recipesheet.com/sopa-de-maiz/#comments Tue, 10 Jun 2008 12:19:44 +0000 admin http://www.recipesheet.com/sopa-de-maiz/ 3 1/2 c Corn kernels

1 c Of chicken broth

4 tb Butter

2 c Milk

1 ts Ground cumin

1 Clove garlic, minced

4 oz Can diced green chiles

3 ds Tabasco sauce

1 ts Ground white pepper

8 Corn tortillas

Oil for frying Salt to taste 1 c Diced tomatoes

2 c Monterey Jack Cheese with ja

chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth.Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie ]]> http://www.recipesheet.com/sopa-de-maiz/feed/ 0 http://www.recipesheet.com/mixed-tostadas/ http://www.recipesheet.com/mixed-tostadas/#comments Tue, 10 Jun 2008 11:55:53 +0000 admin http://www.recipesheet.com/mixed-tostadas/ 1 1/2 c Refried Beans; *

1 1/2 c Casera Sauce; **

1 x Vegetable Oil

6 ea Corn Tortillas; ***

2 c Chicken; Cooked, Cut Up

3/4 c Montery Jack Cheese;Shredded

3 c Lettuce; Shredded

1 ea Avocado; Cut Into 12 Slices

1 x Dairy Sour Cream

* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat 1/8-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with 1/2 cup of lettuce, 2 slices of avocado and sour cream. ]]> http://www.recipesheet.com/mixed-tostadas/feed/ 0 http://www.recipesheet.com/guacamole/ http://www.recipesheet.com/guacamole/#comments Sat, 24 May 2008 23:15:07 +0000 admin http://www.recipesheet.com/guacamole/ Ingredients:

2 Ripe Avocados
½ cup chopped tomato
3 Tbsp chopped onion
Juice of half a lime
¼ tsp salt

Instructions:

Cut each avocado in half lengthwise around the seed in the middle of the avocado. Scoop the seed out of the middle with a spoon. Use the spoon to scoop the avocado flesh into a bowl. Mash the avocado with a fork until smooth. Mix in the remaining ingredients until well combined.

“Portobello Quesadilla” is the California Cheese Board’s “Recipe of the Month”!

Ingredients:
1 large Portobello mushroom (6 ounces)
1 tablespoon unsalted butter
2 flour tortillas, about 8 inches in diameter
1 1/2 cups shredded California Cheddar cheese (6 ounces)
1/4 cup plain yogurt, lightly beaten

Instructions:
Slice mushroom and grill over gas, charcoal or on a stovetop griddle until mushroom slices are tender. Melt butter in a nonstick, 10-inch skillet over medium heat. Add one flour tortilla; sprinkle half the cheese on top. Top with the mushrooms, remaining cheese and other tortilla. Cook for one minute, or until bottom tortilla is golden brown. Flip and cook for another minute or longer until cheese melts. Cut into 8 wedges. Top each wedge with a dollop of yogurt.

1. In a large pot, combine water, annato, bay leaf, half of the onion,
green pepper, and 1/2 teaspoon of mint. Bring to a boil.
2. In a bowl, combine chicken and beef, the other half of the onion,
tomato, oregano, corn flour, pepper, garlic, and salt. Mix well.
Form 1-inch meatballs. Place meatballs in boiling water and lower
heat. Cook over low heat for 30 to 45 minutes.
3. Add carrots, chayote, cabbage, and celery. Cook
over low heat for 25 minutes. Add corn and zucchini and
cook for another 5 minutes. Garnish with cilantro and the rest of the mint.

1. In a large pot, brown chicken pieces in oil.
2. Add water, tomatoes, green and red peppers, celery, carrots, corn, nion, cilantro, garlic, salt, and pepper. Cover and cook over edium heat for 20 to 30 inutes or until chicken is one.
3. Remove chicken from the ot and place in the efrigerator. Add rice, peas, nd olives to the pot. Cover pot and cook over low heat or about 20 minutes until ice is cooked.
4. Add chicken and raisins and ook for another 8 minutes.

1. In a large mixing bowl, combine all ingredients.
2. Cover and chill in the refrigerator for several hours.

6 tomatoes, preferably Roma (or 3 large tomatoes), chopped
1/2 medium onion, finely chopped
1 clove garlic, finely minced
2 serrano or jalapeño peppers, finely chopped

3 tablespoons cilantro, chopped
juice of 1 lime
1/8 teaspoon oregano, finely crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 avocado, diced
(black skin)

1. Combine all of the ingredients in a glass bowl.
2. Serve immediately or refrigerate and serve within 4 or 5 hours.