Mexican-Breaded chicken with Avocado

Mexican-Breaded chicken with Avocado

Ingredients:
3 tablespoons cornmeal
1 tablespoon cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 egg
1 tablespoon water
2 skinless, boneless chicken breast halves
4 teaspoons vegetable oil
1/2 cup shredded Monterey Jack cheese
6 slices avocado
1/4 cup sour cream
2 tablespoons sliced green

How to cook:
In a large resealable plastic bag, combine the cornmeal, cornstarch, garlic salt and cumin. in a shallow bowl, beat the egg and water. Flatten chicken to 1/4-in. thickness; dip into egg mixture, then place in the bag and shake to coat. In a large skillet, heat oil. Cook chicken for 4 minutes on each side. Top with cheese and avocado; cover and cook until chicken juices run clear and cheese is melted. Garnish with sour cream and onion.

Mexican-Cumin-Rubbed Chicken with Avocado Salsa

Mexican-Cumin-Rubbed Chicken with Avocado Salsa

Ingredients:
1 teaspoon salt, divided
1/2 teaspoon cumin
1/4 teaspoon ground red pepper
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

How to cook:
In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken. In large non stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes. Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt. Serve over cumin rubbed chicken with whole grain couscous or rice, if desired.

Mexican-Tortas: The Big Nutrition Sandwiches.

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Mexican-Tortas: The Big Nutrition Sandwiches.

Ingredients:

• 4 (3 ounce) thin-cut beef round steaks
• 4 Mexican-style sandwich rolls (bolillos)
• 1/4 cup sour cream, divided
• 1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
• 2 avocados - peeled, pitted and sliced
• 2 large tomatoes, sliced
• 2 pickled jalapeno peppers, sliced into quarters lengthwise
• 2 cups shredded romaine lettuce, divided
• 1 cup chopped fresh cilantro, divided
• 1 cup crumbled queso fresco (Mexican fresh cheese), divided
• 1 lime, quartered

How to cook:

1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich.
   
2. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese.
   
3. Squeeze a lime wedge over each sandwich, close, and serve.
   

Servings:4

reBlog from foodrecipesworld.tumblr.com: Food Recipes of the World : Mexican-Tortas: The Big Nutrition Sandwiches.

I found this fascinating quote today:

1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.


2. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

foodrecipesworld.tumblr.com, Food Recipes of the World : Mexican-Tortas: The Big Nutrition Sandwiches., Jul 2009

You should read the whole article.