Ground beef, peppers, onion, black beans, and corn add flavor and texture to this easy to make treat. Delicious as the main course, or served on the side, these spicy pepper boats are sure to please.

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Southwestern Stuffed Peppers

Peppers, onion, black beans, and corn add flavor and texture to this easy to make treat. Delicious as the main course, or served on the side, these spicy pepper boats are sure to please.

Course Main Course

Cuisine Southwestern

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 3 large green peppers halved cored and seeded
• ½ pound ground beef browned and crumbled
• 1 medium onion diced
• 1 red pepper diced
• 1 jalapeno pepper diced
• 3 cloves garlic finely diced
• 1 ½ cups cooked rice
• 1 can black beans drained and rinsed
• ½ cup corn
• ¼ cup salsa
• ½ cup cheddar cheese shredded (divided)
• 3 tablespoon cilantro rough chopped
• ½ cup crushed corn chips or bread crumbs

Instructions

• Cut green peppers in half and remove seeds and ribs with a melon baller or spoon. Place pepper on a sheet pan.
• In large skillet, brown and crumble ground beef. Drain to remove excess grease.
• Sauté onion, red pepper, jalapeno, and garlic until onion is translucent.
• Place ground beef and onion pepper mixture in a large mixing bowl. Add rice, black beans, and corn.
• Mix to combine. Add salsa, ¼ cup cheese, and cilantro. Toss to mix.
• Spoon filling into peppers, and sprinkle with corn chips¹ or bread crumbs. Top with remaining cheese.

Oven: Bake in a 375°F oven for 15-20 minutes or until cheese is melted and peppers are cooked.

Grill: Heat grill on high. Turn off one half. Place peppers on the grill over the side with no heat and close the lid. Grill for 15 – 20 minutes or until cheese is melted and peppers are tender.

Tip: There always are quite a few small and broken chips at the bottom of the bag. Crush them and store them in a bag in the freezer to use as breading for fried chicken or to top a casserole.

Notes

These peppers can be prepared in the oven or on the grill. Substitute chicken for the beef, these peppers are a great way to use up some left overs, or skip the meat altogether for a vegetarian version. I plan one half peppers per person.

With a bold flavor as big as the West, this spin on classic Mexican favorite is a winner. Caramelized onions and slices of steak mingle with barbecue sauce and cheese to create an amazing combination of tastes.

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Western Quesadilla

With a bold flavor as big as the West, this spin on classic Mexican favorite is a winner. Caramelized onions and slices of steak mingle with barbecue sauce and cheese to create an amazing combination of tastes.

Course Appetizer, Main Course

Cuisine Mexican, Southwestern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1 large onion sliced
• 8 ounces steak cooked and sliced
• 3/4 cup queso fresco cheese shredded
• 1/4 cup cheddar cheese shredded
• 3 Tablespoons barbecue sauce
• diced jalapeno optional
• 4 flour tortillas
• taco sauce

Instructions

• Heat a large non-stick skillet over medium high heat.
• Add about 1 tablespoon of vegetable oil. When oil begins to shimmer add onion and cook until tender and onion begins to brown, about 8 minutes.
• Add sliced steak, stir and cook for a few minutes until steak is hot.
• Add barbecue sauce and stir to coat.
• Spread some taco sauce on the flour tortillas.
• Divide the steak and onion mixture evenly over half of the tortilla, followed by the cheese. Top with the remaining tortilla.
• Heat a second skillet over medium high heat.
• When hot, place the quesadilla in the skillet to toast, turning only once.
• Remove from heat and allow to stand for a few minutes before cutting.

Serve

• Serve with diced jalapeno, sour cream, guacamole, or any of your favorite toppings.

Notes

I used a left over steak from the night before to make this dish. This recipe makes 2 large quesadilla’s or about 4 servings.  Add as much or as little of anything you like to make it your way.

This easy to make casserole style dish is always a hit at my house. Everyone loves the deep flavor of the green chili  between layers of flour tortillas, chicken, onions, and cheese. Traditionally a rolled item, the enchilada is also great stacked and very simple to prepare. It is also a good way to use up the left overs of a roasted chicken.

Prepare Chicken, onion, and cheese

Allow the enchiladas to stand for at least 15 minutes before attempting to cut. If I am not serving a crowd, I place half of the casserole in the freezer. It makes a perfect dinner on a day when there is not time to cook.

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Green Chili & Chicken Stacked Enchiladas

Chicken, onion, and cheese smothered in spicy green chili between layers of tortillas. Easy to make layered enchiladas will become a family favorite.

Course Main Course

Cuisine Mexican, Southwestern

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16

Ingredients

• 2 quarts green chili (from scratch, frozen, or canned)
• 2 pounds cooked chicken meat diced
• 1 large onion diced
• 1 pound shredded cheese I like to use a mixture of cheddar and mozzarella
• ½ cup cilantro rough chopped optional
• Diced jalapeno optional
• 1 package small flour tortilla cut in half if needed

Instructions

• Heat oven to 375 degrees.
• Heat the green chili in a sauce pan over medium heat.
• Cover the bottom of a 13" x 9" baking dish with a thin layer of the green chili. Then add flour tortillas to completely cover. (The layer on chili in the bottom will prevent the enchiladas from sticking)
• Cover the tortillas with another layer of green chili. (Enchilada means encased).
• Spread an even layer of chicken and onion across the dish and sprinkle with cheese. I added some cilantro and diced jalapeno if desired.
• Cover tortilla with more green chili.
• And more tortillas. (Use the back of your ladle or spoon to gently push out any air pockets under the tortillas).
• And more green chili.
• And now the second layer of the chicken, onion, and cheese.
• Followed by more green chili, and the final layer of tortilla.
• Top with another layer of green chili, and then sprinkle with cheese, onion, and cilantro.
• Place the baking dish on a foil or parchment lined sheet pan to catch any spills, this also makes it easier to transfer the heavy dish out of the oven.
• Bake the enchiladas for about 50 to 60 minutes or until the top is lightly browned.
• Allow the enchiladas to stand for at least 15 minutes before attempting to cut.

Serve

• Garnish with fresh cilantro and serve with sour cream and Guacamole.

Notes

This recipe is a great way to use left overs. This meat was from a beer can chicken I prepared yesterday.

Recipe makes a 13" x 9" baking dish.

Left over casserole freezes very well and makes a perfect dinner on a day when there is not time to cook.

Enjoyed in many regions of the world, this cold tomato soup is loaded with crunchy cucumber, creamy avocado, and succulent shrimp. This light, fresh, and spicy dish is just the ticket to cool you down on a long hot summer day.

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Gazpatcho with Shrimp

Enjoyed in many regions of the world, this cold tomato soup is loaded with crunchy cucumber, creamy avocado, and succulent shrimp. This light, fresh, and spicy dish is just the ticket to cool you down on a long hot summer day.

Course Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Chill 4 hours hours

Servings 8

Author Christoph

Ingredients

• 2 medium-sized tomatoes, seeded and diced
• 1 cucumber, peeled, seeded, and diced
• ½ onion, diced
• 4 scallion, sliced
• 1 avocado, cubed
• ½ red pepper, diced
• 1 jalapeno, diced
• 3 tablespoon cilantro, rough chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 24 oz spicy V-8
• 1 teaspoon ground cumin
• 1 pound cooked salad shrimp, 50 ct
• 8 shrimp 16-20 ct cooked, peeled, and deveined for garnish (optional)

Instructions

• In a large non-reactive mixing bowl place the tomato, cucumber, onions, avocado, peppers, cilantro, and juices. Using a wooden spoon, toss gently to coat all ingredients with the lemon and lime (This will prevent the avocado from turning brown).
• Add the V-8 juice, cumin, and shrimp. Stir to combine and refrigerate for at least 4 hours before serving.
• Garnish with the large shrimp.

Some of my favorite diner foods are those with a spicy kick. Bring me breakfast burritos, huevos rancheros, or chilaquiles anytime and I am a happy camper. Enchiladas with poached eggs is another dish that I really enjoy. Served with a screwdriver or a Michelada this brunch special is the perfect way to celebrate Cinco de Mayo.

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Eggs Poached in Enchilada Sauce

Delicate poached eggs swimming in a hot spicy sauce.

Course Breakfast, Brunch

Cuisine Mexican, Southwestern

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

Enchilada Sauce

• 2 Tablespoon vegetable oil
• 2 Tablespoon all-purpose flour
• 4 Tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon oregano
• 2 cups chicken or vegetable stock

Eggs

• 4 eggs
• 2 cups enchilada sauce
• flour or corn tortillas or toast
• green onion thinly sliced

Instructions

Enchilada Sauce

• Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
• Stir in the remaining seasonings (chili powder through oregano).
• Gradually add in the stock, whisking constantly to remove lumps.
• Reduce heat and simmer 10-15 minutes or until thick.
• Use immediately or refrigerate in an air-tight container for up to two weeks.

Eggs

• Place about 2 inches of enchilada sauce in a large skillet and bring to a low boil. Reduce heat to medium
• Carefully drop in desired number of eggs, leaving room between them.
• Allow eggs to simmer until whites are almost set, about 5 minutes. Remove from heat.
• Serve
• Serve eggs and sauce over a warmed tortilla or toast. Top with green onion.

Notes

Recipe can be adjusted for any number. Be sure to use a large enough skillet, do not crowd the eggs.

 

Cook eggs longer if a firm yolk is preferred.

Featured Diner:

Taco house in Denver is a inexpensive Mexican diner. Their cheese and onion enchiladas and taco burgers are some of my personal favorites. This location at 1335 Wadsworth blvd in Lakewood hosts some of the fastest and friendliest service I have ever experienced, making this place a true diner experience.

This year spring has arrived with temperatures that feel more like summer, and suddenly I find myself craving light and fresh foods. Dishes that contain lots of vegetables, and food cooked on the grill are the things that seem to appeal to me. Yesterday while attempting to do a bit of much overdue yard work, I had a vision, not of a burning bush or a motherly figure, but of fish tacos, one of my favorite summer foods. So after the tools were put away, I mixed a pitcher of margaritas and began preparing the meal that I knew I had somehow been destined to make.

Mahi Mahi also known as Dorado, is a dolphin fish which is in no way, shape, or form related to the dolphins we think of as Flipper. The dolphin fish is a surface-dwelling ray-finned fish found in temperate, tropical and subtropical waters worldwide. The name Mahi-mahi is Hawaiian for very strong.

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Grilled Mahi-mahi Tacos

Flavorful yet light mahi-mahi is topped with fresh ingredients to make a most amazing grilled fish taco.

Course Main Course

Cuisine Hawaiian, Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

Fish

• 1 pound Mahi-mahi fillets
• 1 cup cabbage finely shredded
• 3 radish thinly sliced
• 1 avocado sliced
• 1 tomato chopped
• 8 small corn tortillas
• cilantro
• fresh lime
• vegetable oil
• Cajun spice

Sauce

• 3 tablespoons salsa
• 3 tablespoons ranch dressing
• 1 tablespoon mayonnaise
• 1 teaspoon chili powder
• 2 green onions finely sliced

Instructions

Fish

• Begin by slicing and preparing all of the vegetables.
• Lightly brush a piece of Mahi-mahi with oil and dust with Cajun spice.
• Place the fish on the grill over medium heat. Watch the color of the fish closely. After only a few minutes you will see the fish begin to turn an opaque white color.
• When the color reaches halfway through turn the fish and grill for another few minutes. (When grilling fish it is important to only turn it once. Repeatedly attempting to move the fish around on the grill will cause it to fall apart).
• Remove fish from the grill and let rest for 5 minutes.

Sauce

• Combine all ingredients in a small mixing bowl. Refrigerate left over.

Serve

• Flake fish into a corn tortilla and add cabbage, radish, avocado, and tomato. Drizzle with sauce and finish with some fresh cilantro and a squeeze of fresh lime.

Notes

These tacos are excellent served with black bean and corn salad, and an icy cold margarita.

The history of aji is perhaps as deep as its flavor. It is likely thought that some form of aji or uchu was used by the Inca civilization at Machu Picchu centuries ago. This Peruvian condiment, widely found across South America is still a popular condiment today. There are many different versions of this sauce. Some variations add tomatoes, lemons, or lettuce, however the use of chilis appears to be common in all preparations.

Yesterday was a very warm day here in the mile high city, and some fresh aji seemed like the perfect solution for an afternoon treat. Chef Mike and his wife Dani (two of my favorite people) were in town, so we invited them to stop by for happy hour to share some laughter, a cool beverage or two, and some good food. It was fun to introduce Dani to aji. Between her spirit of adventure, love of ethnic foods, and tendencies towards vegetarianism, I just knew she would enjoy this green delight.

Serve Aji as a cool summer dip with Terra Chips or  white corn chips for a tasty appetizer.

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Aji

Creamy and cool dip with a subtle hint of peppers and lime.

Course Appetizer

Cuisine South American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Ingredients

• 1 head of romaine lettuce
• 2 handfuls cilantro
• 2 jalapeños cored and seeded
• ¼ cup mayonnaise
• 1 Tablespoon vegetable oil
• 1 Tablespoon fresh lime juice
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Instructions

• Rough chop the lettuce, cilantro, and jalapeños.
• Place all ingredients in a food processor. Add the lettuce in several batches pulsing to create room to add more.
• Process to a smooth and creamy consistency.

Serve

• Delicious served with Terra Chips or white corn chips.

I pride myself on finding creative things to prepare with items that I find on sale.  I also focus on buying fruits and vegetables that are in season. For example, planning a dish that requires lots of fresh tomatoes in the dead of winter usually results in a pricey ticket at the checkout, as well as a disappointing flavorless dish at home. The other day on a trip to our local Sprouts Market I discovered avocados on sale 3/ $1.00, which got my attention since many times they are two dollars each, so I bagged a half a dozen of the precious black eggs and was on my way.The avocado or alligator pear is native to central Mexico. The earliest evidence of this fruit was found in a cave in Coxcatlán, Puebla, Mexico, and dates back to around 10,000 BC. The avocado also has a long history of cultivation in South America.  A water vessel shaped like an avocado was found in the ruins of the pre-Incan city of Chan Chan in Peru. Avocados are now found growing in most tropical regions as well as the Mediterranean.

As an appetizer:

There are many ways to enjoy the deliciously smooth flavor of the avocado, the most obvious or well know being guacamole.  There are of course many ways to prepare this. I like my guacamole rather simple, allowing the avocado to be the star of the show.  I select fruit that is dark in color but that is still firm enough to put on the grill. I begin by halving the fruit and removing the pits, brushing a light coat of olive oil over the exposed surface.  Avocados will turn brown rather quickly once opened, so oil the fruit soon after you cut it.  Lime juice can also used to prevent the discoloring, but since we are going to grill, I use the oil.  I place halves face down on the grill over medium flame, for about 5 minutes watching closely. You are looking  for nicely colored grill marks.  Cooking time varies depending on how hard the avocados were to begin with and the heat of your grill.  Not only does this process gives a subtle smokey flavor to the fruit, it also softens the fruit to the perfect consistency.

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Guacamole

A simple recipe for authentic guacamole. To me guacamole is about the avocado, so I keep it very simple. Pure avocado!

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes minutes

Servings 4

Author Christoph

Ingredients

• 2 large avocados
• 1 tablespoon puréed garlic
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• salt to taste

Instructions

• Mash the avocados in a bowl with the puréed garlic, add lime juice, chili powder, and a light pinch of salt.
• That's it, pure and simple.

As a main course:

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Guacamole Soup

Served hot or cold, this creamy soup is an avocado lover’s dream come true.

Course Soup

Cuisine Mexican, Vegetarian

Prep Time 15 minutes minutes

chill 45 minutes minutes

Servings 4

Author Christoph

Ingredients

• 3 ½ cups chicken stock
• 1 avocado cut into 1/2-inch cubes
• 1 cups non fat sour cream
• 1 medium onion, chopped
• 2 tablespoons lemon juice
• 2 cloves garlic crushed
• ½ teaspoons chili powder
• Salt and pepper to taste
• paprika for garnish

Instructions

• Combine the stock, avocado, sour cream, onion, lemon juice, garlic, and chili powder in a blender. Process until puréed. Taste and season with salt and pepper if needed.
• Chill for 45 minutes before serving cold, or slowly warm over medium heat.
• Garnish either way with a dab of sour cream and a pinch of paprika.

As a Dessert:

Jus Alpukat is an Indonesian shake that I had the pleasure of experiencing on a visit to Malaysia.  It consists of chunks of avocado, chocolate syrup and condensed milk.  Surprisingly delicious!

So you see, as a starter, main course, or dessert, the versatile avocado should not be considered just another dip in the crowd.