Thursday, February 16, 2012

Would you give me some recipes for a healthy Mexican food?

I love the flavors of Mexico, and I want to begin to add some healthy foods to those I cook most often now. I don't care for the very spicy foods. But if you know of substitutions for some of the hotest flavors I would appreciate that. Thank you very much.Would you give me some recipes for a healthy Mexican food?
Hi Jeanne,

Our family has made authentic Spanish, Cuban and Mexican dishes for generations.

My very favorite is our Chile Rellenos recipe.

If you're creating healthier ways of cooking I'll take that into consideration and apply it in this recipe for you. You would like to serve the Chile Rellenos with "brown rice" and beans of your choice. I prefer black, my family likes pinto. The brown rice, of course is the healthier choice. Traditionally we make Spanish Rice and 5 hour cooked pinto beans.



Chile Poblano Relleno with Spanish Salsa Crema

* 6 chiles poblanos

* 1/2 onion thin slices

* 1/2 bell pepper thin slices ( I use both green and red, so add 1/2 red if you wish)

* 2-3 Serrano chiles de veined and seeded (omit if you need to take heat off)

* 16 ounces tomatoes, chopped

* 1/4 pound Monterey jack cheese, cut into 6 strips (for stuffing, I make thick slices, so I use more)

* 1 teaspoon sugar (Splenda, if you're watching you sugar intake)

* 1/2 teaspoon Cumin (ground)

* 1/2 teaspoon Cilantro, finely chopped (keep a few fresh leaves for garnish)

* 6 tablespoons heavy cream

* salt, to taste (I use Kosher or seasalt)

* 1/2 cup flour (healthier choice is unbleached, ok)

* 2 eggs (you may add a little water if you need to expand, should you need it)

* 1/4 teaspoon cream of tartar

* 1 to 2 cups Canola oil (I use olive oil=Healthier). Seems that olive oil disipitates faster when frying.

* toothpicks as needed to seal slits on chiles, I use 2 for each.

Directions: Start by preparing your sauce for topping the "Rellenos".

In a sauteing pot, circle the pan about 3 times with oil. Approx. 3 tablespoons. Med heat.

Put the onions, bell peppers, serranos, salt and pepper, let them caramalize. Now add the tomatoes. Keep stirring them for 5 minutes on low heat. Mix in the cumin, cilantro and sugar. On very low heat for 10 minutes. Now add cream and stir for 3 minutes. Set aside.

Roasting the poblanos. If you have an iron skillet, high heat so they plump up and roast quickly. Simply place the poblanos on skillet with stems. Note: I leave them on for easier handling when I remove the toothpicks, and they have a better appeal too!

Keep turning them over till the whole pepper blackens and blisters. Remove and place them inside a kitchen towel. Note: This helps them steam up for easier skim removal.

Peel the chile poblanos. Carefully open a slit on each side.

*Stuff each chile with a strip of cheese.

*Pin each one on the slit, so the cheese doesn't ooze out.

* In a large plate or bowl, combine the flour, salt and pepper to taste (I use white)

* Separate the eggs. Beat yolks well, you'll add them in a minute.

* In a separate bowl, beat the egg whites until they are foamy. I do this by hand. I know! Work.

* Add the cream of tartar and continue beating until the whites hold a stiff peak.

* Now carefully fold egg yolks into whites using the folding method.

Heat the oil in a skillet. Now is when you use your assembly line.

*Flour each poblano till completely covered.

* Dip poblano into the egg batter, including stem.

* Careful to "place" the poblano into the hot oil, depending on your skillet, don't over crowd them

as the heat of the oil will diminish causing sogginess.

* Drain on an old kitchen towel, take the toothpick out.

* While still warm, spread the Spanish sauce on top of each and garnish with cilantro leave.

I love to put crema fresca on top of mine, sour cream is optional of course.

I know you'll love them and your family will be begging you to cook them over and over again.

MY FAVE!

Hugs to you JeanneWould you give me some recipes for a healthy Mexican food?
A low fat mexican dish. I fix this when I am craving fatty mexican food.



Ingredients:



1 package corn tortilla

Chicken breast (enough to cover bottome of dish)

1 can pinto beans ranch style

1 can mexicorn

8 oz cheese shredded

1 can reduce fat cream of chicken soup

1 can rotel



Preparation:

- Place chicken in pan

- Cover with 6 corn tortillas, add beans, corn and cheese

- Cover with 6 corn tortillas

- Cover with soup adn top with rotel

- Bake at 350 for 30-40 mintues
all mexican food san be healthy if u use fresh ingredients and use canola oil or evoo instead of lard. lard used in small amounts isnt bad for u though. i can make ur fav. mexican dish just take out the bad and replace with good.Would you give me some recipes for a healthy Mexican food?
All Mexican food is healthy if you use fresh ingredients.
Mexican or not, just use ingredients with lowest amounts of fats and salt.Would you give me some recipes for a healthy Mexican food?
There is no such thing

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