Mexicali Crunch Recipes

MEXICALI CHOPPED SALAD WITH CREAMY CILANTRO LIME DRESSING

Steps:

• Place the cilantro, garlic, mayo, sour cream, vinegar, lime juice, salt, pepper and grapeseed oil into a food processor or blender. Blend until creamy and smooth. Refrigerate until ready to serve.
• Place a handful or two of chopped romaine into a large serving bowl. Top with desired amount of tomatoes, bell peppers, corn, avocado, pepitas, red onion and black beans.
• Serve with a drizzle of creamy cilantro lime dressing, lime wedges, tortilla strips and a sprinkle of sea salt.

MEXICALI CRUNCH

Steps:

• Preheat oven to 250 degrees F.
• In large roasting pan combine cereals, chips and peanuts.
• In medium saucepan combine margarine, syrup, brown sugar and taco seasoning.
• Bring to a boil over medium heat, stirring constantly.
• Pour over cereal mixture and toss gently to coat well.
• Bake 60 minutes, stirring every 15 minutes.
• Cool, stirring frequently while cooling.
• Store in tightly covered container.
• VARIATION: For a Texicali version of this spicy snack, substitute 5 Tablespoons of chili seasoning mix for the taco seasoning.

MEXICALI CHICKEN

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.