Mexicali Recipes

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.

MEXICALI CHICKEN

Steps:

• 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
• 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
• 3. Serve with lime or lemon wedges if desired.

MEXICALI DIP

Steps:

• In a food processor, combine cream cheese, sour cream, mayonnaise, salsa, and taco seasoning until smooth.
• Pour into a bowl and add green onions, black olives, jalapeño, and cheese.
• Stir to combine and chill for at least a half hour before serving. Serve with tortilla chips or veggies.
• Makes 2 ½ cups or 10 servings (¼ cup each). Can be refrigerated for up to 3 days.

MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE

Steps:

• Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
• Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
• Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.

MEXICALI SHRIMP

Steps:

• To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside
• Preheat oven to 350 degrees F.
• For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill.
• Meanwhile, preheat grill to medium-high.
• Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa.
• Garnish with lime zest, diced tomato, and chopped cilantro.

MEXICALI ENCHILADAS -SEMI-HOMEMAKER RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Wrap corn tortillas in wet paper towels and microwave for 45 seconds. In a large bowl, combine chicken, 1 1/2 bags of cheese, onion, cilantro, and 2 cans of enchilada sauce. Mix well Add the cilantro and stir to combine.
• Cover the bottom of a large baking dish with half of the remaining enchilada sauce.
• Carefully spoon mixture into tortillas, roll up and place seam side down in the baking dish. Cover the top with the other half can of the enchilada sauce and the rest of the cheese (1 1/2 bags). Bake for 35 to 40 minutes. Serve with sour cream sauce.
• Make sour cream sauce by adding butter to a saucepan over medium heat. While the butter is melting add the chicken broth, cumin, garlic and sour cream. Whisk to combine; season with salt, bring to a boil and remove from the heat.
• Serve enchiladas topped with sour cream sauce.

MEXICALI RICE

Steps:

• Brown ground beef in skillet.
• Drain.
• Add chicken broth, tomato sauce, and chili seasoning mix.
• Simmer for five minutes.
• Stir in rice and green chilies.
• Cover and remove from heat.
• Let stand five minutes.
• Fluff with fork.

MEXICALI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

ZUCCHINI MEXICALI

Steps:

• In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.