Chile Ancho Chicken Recipe

A simple and delicious way to infuse the flavors of Mexico into your kitchen.

Lamb Fajitas Recipe

Fajitas are the perfect easy mexican recipe: these lamb fajitas are simple to make. Here's how to make Fuss Free lamb fajitas using 4 lamb leg steaks.

Flank Steak Taco Recipe

Chef Keith Snow from Harvest Eating.com creates a delicious steak taco with poblano peppers and a tangy corn relish.

Corn Tortilla Chips Recipe

Chef Keith Snow from Harvest Eating.com shows you how to make homemade corn tortilla chips in this quick tip video.

Chipotle Shrimp Quesadillas Recipe

Award-winning chef Guy Beardsmore, Corporate Chef for Sargento, demonstrates how to make smoky quesadillas with Chipotle Cheddar Cheese.

Preparation Time: 10 minutes
Cooking Time: 8 minutes
Serves: 2 as a main dish, 8 as an appetizer

INGREDIENTS
4 (6 to 7-inch) flour tortillas, preferably whole wheat
1 Tbsp. canola or vegetable oil
6 slices Sargento® Deli Style Sliced Chipotle Cheddar Cheese
4 oz. cooked, peeled medium shrimp, cut lengthwise in half or coarsely chopped
1/2 ripe avocado, cut into 8 thin slices
1/2 cup diced, seeded tomato
1/4 cup thinly sliced green onions

DIRECTIONS
1. Place 2 of the tortillas in a jelly roll pan or on a cookie sheet. Brush with half of the oil. Turn tortillas over. Arrange 3 slices cheese over tortillas, tearing to fit. Arrange shrimp, avocado slices, tomato and green onions over cheese. Top with remaining 3 slices cheese and remaining tortillas. Brush tops of tortillas with remaining oil.

2. Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until bottoms are golden brown and cheese is melted, about 2 minutes. Cut into wedges.

About Sargento Artisan Blends
Sargento Artisan Blends features a delicious mingling of high quality Sargento cheese with flavorful, handcrafted artisan cheese. The artisan cheeses hail from artisans all selected in recognition of their own passion and commitment to the highest flavor standards. Six shredded varieties include Parmesan, Parmesan & Romano, Whole Milk Mozzarella, Whole Milk Mozzarella & Provolone, Double Cheddar, and Swiss Blend.

California Steak and Bean Burrito Recipe

Learn how to make a steak, rice and bean burrito.

Chicken Enchiliadas Recipe

Easy take on a classic - chicken with cumin, tomatoes, and chilies wrapped in corn tortillas and covered with jack cheese.

Burrito 911

AverageBetty shows you how to make a very tasty burrito!

Beef Enchiladas Recipe

Beef Enchiladas with verde sauce, Spanish Rice, and Guacamole can be good for you! Chef Joe Dias shows viewers how to whip up a basic yet dynamic Mexican supper with all the trimmings (and none of the guilt!)

Pico de Gallo and Guacamole Recipe

Veronica teaches you how to make homemade pico de gallo and guacamole. Delicious!

Quick and Delicious Tuna Tacos Recipe

Sara prepares a quick and colorful taco from tuna steak, greens, mango and avacado.

Free Book Helps Moms Keep Nutritious Food on the Table During Structure-Lacking Summer Months

According to a recent survey sponsored by Ragú pasta sauce, nutrition and fitness seem to suffer most as a result of moms’ busy schedules. It seems these challenges escalate during the summer due to the lack of structure provided by the school year and corresponding activities. Luckily, the Ragú Soccer Moms Shortcuts book is available free at www.Ragú.com and contains quick and nutritious recipes along with game-time tips.

According to the survey, almost all moms said that they understand the nutritional needs of their kids, yet 80 percent admit they face challenges -- like fussy eaters or their own busy schedules -- in meeting their kids’ nutritional needs. Furthermore, only 16 percent of moms list exercising as a priority and 65 percent would welcome shortcut ideas for preparing nutritious meals that their kids will actually eat.

Recent studies also suggest more and more kids are giving up outdoor activities to munch on unhealthy snacks while watching television or playing video games during the summer. The overall conclusion suggests parents should get involved by encouraging their kids to eat right and stay active.

Unsure of where to start? Pick up a copy of the Ragú Soccer Moms Shortcuts book, available free at www.Ragú.com . Since most kids love pasta sauce and can get a full serving of vegetables with just one half cup of most Ragú pasta sauces, the book highlights a variety of dishes (beyond just pasta) Moms can quickly make using Ragú along with everyday items in their pantry or fridge. Additionally, use the book to brush up on your sports lingo and find new ways to pass the time during games.

Try this recipe (from the book) and offer your family a quick and nutritious meal tonight:

Ragú Taco Salad

Just brown ground beef or turkey and add in a 26 ounce jar of Ragú pasta sauce for each pound of meat. Toss in sautéed veggies like bell peppers, corn or black beans, heat through and serve over a bed of lettuce with tortilla chips.

For more recipes and tips go to www.Ragú.com .

Courtesy of ARAcontent

Quick Shrimp Tostada Recipe

Join Sara Foster as she shows you the versatility of tortillas by making an easy shrimp tostada.

Veggie Soft Tacos Recipe

In this video, learn how to make veggie soft tacos. Microwave-steamed veggies make it simple!

Mile-high Quesadilla Recipe

Crunchy, cheesy, and full of all those veggies Mom says you should eat. Really, its a win/win.

Ingredients:

• 1 tbsp olive oil
• ½ thinly sliced sweet onion
• 4 oz thinly sliced mushrooms
• 2 julienned carrots
• 1 thinly sliced red pepper
• 1 julienned zucchini
• 2 cloves minced garlic
• Cheese

Simple Chicken Burrito Recipe

Tortillas, rotisserie chicken, salsa, and canned beans make this dinner quick.

How to Add a Little Spice to Cinco de Mayo Entertaining

Each year, Cinco de Mayo festivities take center stage in town squares across Mexico. But you don’t have to be south of the border to join in the fun. Follow the lead of area restaurants and consider throwing a little fiesta of your own!

Traditional Cinco de Mayo gatherings are abuzz with music, laughter and vibrant colors -- and of course, no Cinco de Mayo celebration is complete without great food. To lessen the stress of party planning, be on the lookout for easy ways to add the bold flavors of Mexican cuisine to your party fare. New Sargento Chipotle Cheddar cheese is the perfect ingredient to add a little kick to your recipes with a smoky twist on a familiar flavor.

Corporate chef for Sargento Foods Inc., Guy Beardsmore, offers a tip for making your Cinco de Mayo celebration a hit with your guests. “Keep it simple when you’re entertaining,” says Beardsmore. “For Cinco de Mayo celebrations, something like a build-your-own taco bar is a really easy way to serve up something fun that your guests can enjoy.”

Always a crowd pleaser, chips with cheese and bean dip are especially appropriate for Cinco de Mayo. Sargento Chipotle Cheddar bolsters the flavor in our version of Mexican Fiesta Dip, and brings authenticity to your bash. For a genuine taste of Mexico, try your hand at Chili Rellenos. This traditional dish is sure to impress your guests, and add plenty of spice to your party line-up.

As the big day nears, keep an eye out for fun and creative ways to enliven your fiesta. Add to the enjoyment with a few of these tips for bringing the warmth and spirit of Mexico to your get-together:

* Prepare a fun mix of salsa music to play in the background

* Use red, white and green décor to celebrate the colors of Mexico

* Create a fun-filled piñata for children -- and maybe a separate one with goodies for adult guests as well!

Here’s a tasty recipe you may want to try:

Chili Rellenos
Serves: 6

Ingredients:

• 6 whole green Anaheim or Poblano chile peppers
• 6 slices Sargento Deli Style Sliced Chipotle Cheddar Cheese
• 3 tablespoons flour
• 6 eggs, separated
• 1 teaspoons salt
• 1/2 cup vegetable oil
• 3/4 cup salsa

Directions:

1. Place peppers under broiler, about 4 inches from heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel; remove stems. Cut slit in side of each pepper to remove seeds. Stuff each pepper with 1 slice of cheese, folded to fit; roll in flour.

2. Beat egg whites until stiff but not dry. In another bowl, beat flour and salt with egg yolks and 1 tablespoon water until thick and lemon colored. Fold beaten yolk mixture into the egg whites.

3. In a large skillet, heat 1/2 cup oil over medium heat. For each rellenos, spoon about 1/2 cup egg batter into the hot skillet. Spread egg mixture out slightly to make an oval mound. As egg begins to set, place a filled pepper on top of the egg mixture. Cover each with 1/2 cup more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.

Tip: Sargento Chipotle Cheddar Cheese Snacks can be substituted for the Sargento Deli Style Sliced Chipotle Cheddar Cheese. Substitute 6 cheese sticks for the 6 slices of cheese.



Courtesy of ARAcontent

Empanadas con Pico De Gallo Recipe

Madeline's taking a lunch break in her native Puerto Rico for some empanadas and salsa.

Horchata Recipe

Antonio Salceda creates Horchata, a traditional Mexican drink.

Guacamole Recipe

Guacamole is a spicy Mexican (or Tex-Mex) paste made from crushed avocado and various seasonings, usually including onions, peppers, garlic and tomatoes. Guacamole is used as a condiment, an ingredient, and as an appetizer when served with tortilla chips.

Ingredients:

• 3 avocados
• 2 tablespoons pico de gallo
• juice of 1/2 lime
• 1 chopped Jalapeño OR 2 tablespoons crushed red pepper OR 1 tablespoon cayenne pepper
• 1 teaspoon salt
• 4 teaspoon olive oil
• 1 1/2 teaspoon chopped garlic
• 1/2 teaspoon ground black pepper
• 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced any chile pepper like (adjust for spiciness)

Directions:

• Pit the avocados.
• Score avocado meat without cutting through the skin.
• Scoop out one avocado with a large spoon and place in mixing bowl. Add the lime juice and stir to evenly coat the avocados.
• Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
• Then scoop out the other avocados and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain.
• Garnish with a sprig of cilantro.

Source: This recipe is from The Wikipedia which is published under the GNU Free Documentation License.