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School Time, School Time...Good Old Golden Rule Time, 1/2 OFF September Weekend Class

By Jane Butel  August 16, 2018

With schools starting,  I think you would have fun participating in our  September Weekend Southwestern Cooking School which is the 7th-9th.   In this class, we make most all of the mouth-watering special dishes of New Mexico plus more.  We make the very best Carne Adobado--so much more flavorful than you have probably ever had.  Also,  fluffy, yummy Tamales, Blue Corn crusted Chiles Rellenos,  delicious puffy Sopaipillas and much, much more.  The entire menu is on our website under weekend classes.  There are a few places remaining at half price and I would just love for you to take advantage of this great offer.  

We have also added 2 additional fun, full participation cooking classes for Balloon Week.  They are October 8 at 11 AM, we are featuring the ever popular Party Appetizer class and on October 13, we are featuring the Chili, Chile, Chili class at 10 AM.  (These are in addition to the October 11 Tamale Rolling class which is almost full.)  

Because it is the start of the busy fall season--I am sharing two favorite quick and easy recipes that are featured in  "Quick and Easy Cookbook" where all of the recipes can be made in 20 minute or less with an average of 5 easy to find  ingredients.  If you want one of my cookbooks--I have both the hardbound edition, which normally sold for $23.00 on sale (until August 20) for $15.00 or the new soft bound cookbook which sells for $19.95.  I will autograph either just for you.

Here are the recipes--

CHICKEN TORTILLA CHOWDER

The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.

Cooking Time: 10-12 minutes

Yield: 2 servings

1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups

2 white or yellow corn tortillas, broken up

1 pound chicken breasts, trimmed and cut into 1-inch cubes

3 scallions, thinly sliced (some reserved for garnish)

1 ½ tablespoons minced pickled jalapenos with juice

Optional Garnishes:

Cilantro leaves

Crushed red caribe chiles

Lime wedges

  1. Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.
  1. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.

Per Serving:

Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.

Reprinted with permission from Jane Butel’s Quick & Easy Southwestern Cookbook.

POLLO RELLENOS WITH SALSA GARNISH

Relleno in Spanish means stuffed. Here, I have stuffed the chicken breasts with cheese and green chile, then coated them with a crispy coating. The traditional Salsa Fresca is wonderful as an accompaniment.

Yield: 4 servings

4 boneless, skinless chicken breast halves, trimmed of any fat or sinew (see note)

2 Tablespoons low-fat Cheddar Cheese or more to suit taste

2 Tablespoons chopped green chile (canned or frozen) or more to suit taste

¼ cup skim milk or buttermilk

½ cup cornflake crumbs (see note)

Salsa Fresca, optional

1. Rinse the chicken and pat dry. Pound with a tenderizer mallet or the flat side of a heavy knife. Lay the chicken breasts out flat and divide the cheese and chiles among them.

Roll the chicken and fasten with toothpicks or skewers, tucking in the sides to hold the cheese mixture. Dip in the milk to coat uniformly then dip into the cornflake crumbs.

2. Place in a microwave-safe baking dish, cover with wax paper, and cook on high for 10 to 12 minutes. Meanwhile, combine the Salsa Fresca, if using. Spoon a ribbon of salsa over each serving.

Salsa Garnish

½ cup chopped tomato

½ cup chopped onion

½ chopped green chiles

Combine the tomato, onion, and chiles; mix well.

*Note: Boneless, skinless thighs can be substituted, if preferred. Cheese-cracker crumbs can be substituted for the cornflake crumbs, but they contain more fat.

Per serving: Calories 205, Protein 29 g, Carbohydrates 13 g, Fiber 1 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 74 mg, Sodium 242 mg.

 

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