Garlic-Roasted Acorn Squash with Mushroom, Red Pepper and Shallot Risotto

Garlic-Roasted Acorn Squash with Mushroom, Red Pepper and Shallot Risotto

Things You'll Need On Hand

Squash:
2 Whole Acorn Squashes
Olive Oil Cooking Spray
1 Tbs Butter
2 Minced Garlic Cloves
Sea Salt
Pepper 
Olive Oil

Risotto:
2 Cups Arborio (Risotto rice)
2 Large Shallots (chopped fine)
1 Medium Red Pepper (chopped fine)
6 Baby Bella Mushrooms (chopped fine)
4 tbs Butter
10 Cups Chicken Stock/Vegetable Stock
2/3 Cup Grated Parmesan, Asiago and Romano Blend
Vegetable Oil

Squash:

Cut both squash in half and remove seeds and membrane. Coat skin and inside of squash with olive oil (or olive oil cooking spray). Place squash halves skin-side down on a large cookie sheet. Sprinkle with fresh sea salt and pepper. Take 1 tbs of butter and divide between squash - placing the butter in the "bowl" of the squash. Add 1/2 Tsp of minced fresh garlic to each squash. Roast in oven at 400 for an hour.

Risotto:

In a soup pan, bring 10 cups of chicken stock to a boil. Reduce heat and keep hot.

Sauté chopped mushrooms with 1 tbs of butter in a small sauté pan. Set aside.

In a large sauce pan, heat up 1 tbs of butter and 1 tbs of of vegetable oil. Once butter is melted, add in red pepper and shallots. Sauté for 1-2 minutes. Add in 2 cups of arborio and mix thoroughly, coating in the butter and oil. Sauté for another 1-2 minutes.

Use a wooden spoon.

With a large ladle, add in two ladles of the hot chicken stock. Carefully mix until the liquid is absorbed by the rice.

Add in ladle by ladle (let the rice absorb each ladle, before adding the next) for the next 20-30
minutes until risotto is cooked through.

Before you add in the last ladle or two, add in 2 more tbs of butter, the cheese blend and the mushrooms.

Thoroughly mix.

Plate:

Remove acorn squash from oven and use the pool of butter in the "squash bowl" to drizzle over entire squash. Add in a scoop of risotto.

Enjoy!!

Spicy Chipotle Black Bean Chili

Spicy Chipotle Black Bean Chili

Thing's You'll Need On Hand:

• 1 pound of lean ground chuck, cooked thoroughly
• 1/2 white onion, chopped (save some for garnish)
• 1 red pepper, chopped
• 2 poblano peppers, chopped (use green bell pepper for a milder version)
• 2 large garlic cloves, minced
• 1 can black beans 
• 1 small can of green chile peppers
• 1/2 can red kidney beans
• 2 cans chopped tomatoes
• 1 can tomato sauce
• Chili powder
• Chipotle chili powder
• Garlic powder
• Sea salt
• Ground black pepper
• Cumin
• Olive oil
• Water
• Queso Fresco

In a large sauté pan, lightly sauté chopped onion, red pepper and poblano peppers with 1 tbs of olive oil. Once lightly cooked through, add in chopped garlic for 1 minute and set aside.

In a Dutch oven, combine chopped canned tomatoes, tomato sauce, black beans, kidney beans, sautéed vegetables and 2/3 cup of water. Add in 2 tbs of chili powder, 1 tbs of chipotle chili powder, 1/2 tbs of garlic powder, 2 tbs of cumin and sea salt and black pepper to taste. If chili mixture is bland, add more chili powder, chipotle chili powder, cumin and salt to taste. Add in ground beef once your satisfied with the flavor.

Cook on low heat, covered for 45 minutes to an hour. For thicker chili, cook uncovered for last 15 minutes. Stir often.

Serve and garnish with queso fresco crumbles and fresh chopped onion. If you want to cool off the heat, add sour cream (but this flavorful chili doesn't need sour cream or heavy cheese). It is lean and delicious.

Enjoy!

Baked Sweet Potato Chips

Baked Sweet Potato Chips

Things You'll Need On Hand:

• 2-4 Skinned sweet potatoes (sliced very thin - I recommend a mandolin slicer for equal pieces)
• Vegetable oil
• Cinnamon & sugar mix
• Sea salt (if you like them sweet and salty)

Toss sweet potato slices with 2-3 tbs of vegetable oil. You can also spray them with olive oil spray, or lightly brush the oil on.

Preheat oven to 450 degrees. On a baking sheet, lay out slices so that they're not touching. Bake for 8-10 minutes and flip. Bake for another 5-8 minutes (monitor them so they do not burn).

Remove from oven and sprinkle with cinnamon and sugar. Two potatoes usually equals four batches.

Enjoy!

Chicken Enchiladas Verde

Chicken Enchiladas Verde

Things You'll Need On Hand:

• 3 Cooked chicken breasts, shredded (I boil mine, then shred)
• 2 Poblano peppers, chopped
• 1/2 White onion, chopped
• 1 Package of light cream cheese
• Small tub of light sour cream
• 1 Chopped Roma tomato
• Shredded Monterrey jack cheese
• 8 Medium flour tortilla shells
• Queso Fresco 
• Verde enchilada sauce (check out my recipe for homemade verde in a previous post)

In a sauté pan, combine chopped poblano peppers and white onion. Sauté until cooked 2/3 of the way.

In a large mixing bowl, combine softened cream cheese, 3 tbs of light sour cream, cooked shredded chicken, sautéed poblano peppers and white onions. Mix thoroughly.

On a flour tortilla shell, place three large table spoons of mixture. Roll tortillas carefully and place in a glass baking dish. Once you have all tortillas rolled and in baking dish, cover with verde enchilada sauce and sprinkle with Monterrey jack cheese.

Bake covered for 25 minutes at 350 degrees. After 25 minutes, remove cover and bake for 15 more minutes, or until cheese starts to brown.

Remove and plate. Garnish with sour cream, chopped Roma tomatoes and queso fresco.

Enjoy!

Fresh Guacamole

Fresh Guacamole

Things You'll Need On Hand:

• 4 ripe avocados
• 2 Roma tomatoes (diced)
• 1/2 red onion (diced)
• 2 tsp chopped cilantro
• Ground cumin
• Garlic powder
• Sea salt
• Red chili powder
• 1/2 lime

Slice avocados in half and remove pit. With a spoon, carve out the avocado into a mixing bowl. Mash thoroughly with a fork.

Once mashed, add in 1 tsp of cumin, 1 tsp of red chili powder, and a pinch of garlic powder and sea salt. Taste and add more seasoning if needed. I always add in more sea salt. It's all about tasting and adding!

Once mixed thoroughly, mix in chopped tomatoes, onion and cilantro. Squeeze 1/2 of lime (juice) into mixture. Mix again.

Serve with chips and vegetables. I also love this on grilled chicken lettuce wraps, sandwiches, tacos and more!

Enjoy!

Thanksgiving Leftover Manhattan

Thanksgiving Leftover Manhattan 



Thanksgiving Leftovers You'll Need

• Sliced turkey breast (warmed)
• Mashed sweet potatoes (warmed)
• Fresh pumpernickel bread (1-inch slices)
• Homemade cranberry sauce
• Turkey gravy (warmed)
• Soft goat cheese

Place 1-inch pumpernickel slices (briefly soaked in turkey gravy) on a cookie sheet. Then, carefully layer a scoop of mashed sweet potatoes and 3-5 slices of thinly-shaved turkey breast. Top with a teaspoon or two of soft goat cheese. 

Place cookie sheet in an oven at 250 degrees for 15 minutes.

Top with homemade cranberry sauce.

Enjoy!

Baked Beef Taquitos

Baked Beef Taquitos

Things You'll Need On Hand:

• Ground beef (I use lean, ground chuck)
• Sea salt
• Cumin
• Red chili powder
• Garlic Powder
• Corn tortillas
• Roma tomatoes, chopped
• Green onion, chopped
• Cilantro
• Sour cream
• Olive Oil

Cook ground beef in a frying pan for 6-10 minutes (or until beef is throughly brown). 

Hand-season meat with about a teaspoon of cumin and red chili powder. Add just a pinch of garlic and two pinches of sea salt (3-4 grinds). This is all about the taste. Start with just a little seasoning and add more as needed. I avoid seasoning packets at all cost. This method is much lower in sodium and has an authentic flavor. Once you start seasoning on your own, you'll never go back - trust me!

Preheat oven to 350 degrees. On a banking sheet, roll up a few teaspoons of cooked ground beef into a corn tortilla shell. Sprinkle in just a few crumbles if queso fresco. If your shells are cracking, wrap them in a wet paper towel and heat in microwave for 10-20 seconds.

Stack tortilla rolls on baking sheet, close together and seam-side down. Brush with olive oil.

Bake for 15-20 minutes, or until shells are hardened.

Top with sour cream, chopped tomatoes, onion, fresh cilantro and queso fresco crumbles.

This dish is super easy and super delicious. Enjoy!

Buffalo Chicken and Blue Cheese Baguette

Buffalo Chicken and Blue Cheese Baguette (For two)

Things You'll Need On Hand:

• 2 Grilled chicken breast (I butterfly 6-oz breasts and cook on a grill pan)
• 2 Small French baguettes (sliced in half)
• Fresh blue cheese wedge (small)
• Wing Sauce (I use Wing-Time Medium)
• Ranch Dip Packet (I use Simply Organic Ranch Seasoning)
• Low-fat sour cream (small tub)
• Chopped green onion

In a small sauce pan, toss cooked chicken breasts with 4-5 tbs of wing sauce. Heat thoroughly.

Place sauce-covered breast on a French baguette and crumble blue cheese on top of chicken. Heat bun, chicken and blue cheese in microwave for 30-50 seconds.

Sprinkle green onion over blue cheese.

Prepare ranch seasoning packet with low-fat sour cream (follow packet instructions).

Place a dollop of ranch dip on baguette.

Enjoy!

Portobello, Kale and Red Pepper Manicotti

Portobello Manicotti

Things You'll Need On Hand:

• One large tub of low-fat ricotta cheese (3-4 cups)
• 1 Egg
• 1 cup chopped portobello mushrooms (fine)
• 1/2 cup chopped kale (fine)
• 1/2 cup chopped red pepper (fine)
• 1 package of Manicotti Noodles
• 3/4 Cup Kraft Asiago, Parmesan and Romano Blend
• Spaghetti Sauce (See my previous post for Vegetable Marinara)
• Olive Oil
• Sea Salt 
• Ground black pepper
• Basil
• 1 Cup Shredded Mozzarella Cheese
• Freezer Bag

Follow instructions on manicotti noodles and cook al dente. Once cooked, carefully remove and lay out on parchment paper (separated). Set aside and let cool.

In a large sauce pan or wok, sauté chopped mushrooms, kale, red pepper and garlic. Once cooked through, toss into a large mixing bowl.

In same bowl, add in 4 cups of ricotta cheese, 3/4 cup of Kraft cheese blend, a pinch of sea salt, pinch of pepper, and 1 tbs of basil. Mix and taste. Add more salt and basil if needed. Once it tastes to your liking, add in egg and mix thoroughly.

In a glass baking dish, lightly coat the bottom with Pam or olive oil. Add a thin layer of marinara.

In a medium-sized freezer bag, spoon in a good amount of ricotta mixture and seal. Cut off a corner tip. Now you can easily fill the manicotti noodles without breaking them.

Carefully squeeze the ricotta mixture into each end of noodle, until full. Place in baking dish on top of marinara. 

Once you have all your noodles set, cover with more marinara. Top with shredded mozzarella cheese and sprinkle some basil to finish.

Bake covered at 350 degrees for 40 minutes. Remove cover, and bake for 5 more minutes to brown cheese.

Serve with more marinara and enjoy!

Vegetable Marinara Sauce

Vegetable Marinara Sauce

Things You'll Need On Hand:

• 10 Roma Tomatoes 
• 1 Can of Tomato Paste
• 1/2 Chopped White Onion
• 1.5 Cups Chopped Kale
• 1/2 Cup Chopped Carrot
• 5 Chopped Garlic Cloves
• 1 Cup Chopped Baby Bella Mushrooms
• Olive Oil
• Sea Salt
• Sugar
• Basil

In a large pot or Dutch oven, heat 8 cups of water to a boil. Once boiling, drop in Roma tomatoes for 1 1/2 minute. Immediately remove and immerse into ice water to blanch the tomatoes. The skin should crack. Once cooled, peel skin off of tomatoes. With Saran Wrap, pick up each tomato and squeeze until the majority of juices have run out. Then, dice the tomatoes into smaller pieces and blend in a food processor. Keep a hand full of diced pieces to add in later.

In a large pot or Dutch oven, place tomato purée and remaining chunks of tomato, along with 1 can of tomato paste. Begin to simmer.

In a wok or large heavy sauce pan, sauté chopped kale, onion, carrot, garlic and mushrooms with 2 tbs of olive oil. Once vegetables are cooked through, add into tomato sauce.

Add 1 tbs of sugar to reduce acidity. If you like your sauce sweet, add more sugar to taste.

Add 1 tbs of basil and a pinch of sea salt. Add more if needed, to taste.

Simmer for 30 minutes, adding in a few tbs of water here and so sauce doesn't dry out.

Add more water if you like your sauce runny.

Enjoy!

Black Bean Tacos

Black Bean Tacos

Things You'll Need On Hand:

• 1 Can Organic Black Beans
• 1/4 Red Onion Chopped
• 1 Chopped Roma Tomato
• 1 Sliced Avocado
• Queso Fresco (Crumbles)
• Sea Salt
• Cumin
• Chili Powder
• Garlic Powder
• Cayenne Pepper
• Corn Tortillas
• Fresh Cilantro
• Sweet Mango Salsa

I'm a small sauce pan, heat up the black beans. Add a 1/2 tbs of cumin, 1/2 tbs of chili powder, 1/4 tap of garlic powder, 1/4 tsp of cayenne pepper, and 1/4 tap of sea salt. Taste and add more of each accordingly.

Warm up corn tortillas for 15 seconds in a microwave. Place 2 tbs of black beans, chopped onion, chopped tomato and a few avocado slices. Too with queso fresco, fresh cilantro and sweet mango salsa.

Enjoy!

Red Zin Beef Stew

Red Zin Beef Stew with Horseradish Cream & Toasted Baguette

Things You'll Need On Hand:

• 3 Pounds of Beef Shoulder
• 1 Bottle of Red Zinfandel
• 3 Cups Beef Stock
• 10 Baby Yukon Gold Potatoes, Halved
• 2 Cups of Frozen Pearl Onions
• 1 Cup of Freshly Sliced Carrots
• 1/2 Cup of Green Peas
• 2 Cups Small White Onions, Halved
• 5-6 Garlic Cloves, Chopped or Minced
• Sea Salt
• Ground Pepper
• 2 Bay Leaves
• Fresh Thyme (8 sprigs)
• 2 Cups Flour
• 3 Tbs Butter
• Olive Oil
• 1/4 Tsp Ground Cloves
• Prepared Horse Radish
• Sour Cream
• Chives
• French Baguette (whole)

Prepare Beef Shoulder:

Cube beef into 2 inch pieces (remove any fat). Season with sea salt and pepper and toss in flour to coat.

In a Dutch oven, heat 3 tbs of butter and 1/4 cup of olive oil. Carefully brown each side of the beef cubes, and set aside. Note: You may have to brown only 3-4 pieces at a time.

Prepare Stew:

In the same Dutch oven, pour the entire bottle of red Zinfandel. Once heated, add in beef shoulder, garlic, ground clove, thyme sprigs, two dashes of sea salt and ground pepper and beef stock. Add in two bay leaves and bring the mixture to a boil.

Reduce heat and let simmer for 20 minutes, while constantly stirring.

Cover and cook on low heat for two hours. 

After two hours, add in potatoes, carrots, onions, peas. Kick up the heat and cook for 30 minutes. 

Once potatoes are cooked through, remove thyme sprigs and bay leaves. If the mixture is slightly acidic, add in a Tsp of sugar.

Prepare Horseradish Cream and Toasted Baguette:

Combine 1 cup of sour cream and 1-2 tablespoons of prepared horseradish (depending on how much kick you want - I say bring it on). Stir in 2 tbs of chopped chives.

Slice baguette into 1/2 inch pieces. Brush with olive oil and sprinkle with sea salt. Bake in oven at 400 degrees for 5-8 minutes. 

Serve:

Serve stew in a shallow soup bowl. Place a dollop of horse radish cream on top of a toasted baguette slice and place in bowl.

Sprinkle with fresh chive.

Enjoy!!

Sweet Potato and Banana-Stuffed Poblano Peppers

The Perfect Combination of Heat and Sweet:
Sweet Potato and Banana-Stuffed Poblano Peppers 

Things You'll Need on Hand:

• 2 Large Sweet Potatoes (skinned and cubed)
• 1 Large Banana
• 2 Large Poblano Peppers
• 1/8 Cup of Milk
• Sea Salt
• Cumin
• Cinnamon
• Fresh Cilantro

Prepare

Preheat oven to 350 degrees. In a glass baking dish, use a splash of olive oil on the bottom and place whole peppers. Roast uncovered for 30-40 minutes. Let cool.

Boil cubed sweet potatoes for 20-30 minutes. Drain and mash.

Add in 1/8 cup of milk into sweet potato mash to smooth.

Cut the large banana into fours. Place in a bowl and microwave for 90 seconds. Mash with a fork and mix into sweet potatoes.

Add in a 1/2 Tsp of sea salt, 1/2 Tsp of cumin and 1/4 Tsp of cinnamon. Add more to taste if needed.

Slice stem and very top of poblano pepper off. Carefully scoop out the seeds (they're spicy). I use the faucet and rinse the seeds out.

Finish

Place a 2/3 cup of the mashed sweet potatoes into a heavy-duty ziplock bag. Cut a 1/2 inch tip off of the corner. Gently squeeze the mashed sweet potatoes into the poblano pepper.

Top with a good amount of fresh cilantro. It's a great compliment to this sweet and spicy dish.

Use left over pepper from the tip and toss on top of your leftovers to enjoy the next day.

Enjoy!

Fresh Salsa Verde

Fresh Salsa Verde

Things You'll Need On Hand:

• 10-12 Tomatillos (shucked and washed)
• 1 Whole Garlic (with skin)
• 1 Jalapeños (seeded and halved)
• 1 Poblano Pepper (seeded and halved)
• 1/2 Onion (cut in thirds)
• Fresh Cilantro
• Sugar or Stevia
• Salt
• Olive Oil
• Lime Wedges

In a glass baking dish, drizzle olive oil on bottom and place tomatillos, jalapeños, poblano pepper, onion and whole garlic.

Roast uncovered at 350 for one hour.

In a food processor, blend roasted vegetables (remove garlic cloves from casing) until most of the large chunks are gone. Add in cilantro (1-2 tbs chopped).

Place blended salsa into heavy sauce pan and simmer on low. Add in one packet of Stevia or a Tsp of sugar to reduce acidity. Add more to taste. Add salt to taste.

Serve with a lime wedge (or add lime in for a zesty kick).

Serve with chips, tacos, enchiladas or nachos!

Enjoy!

Top Ten Ingredients for the Casually Serious Cooker

Top Twenty Staples for the Casually Serious Cooker

Things I Always Have on Hand for the Perfect Impromptu Meal

1. Fresh Garlic

2. Roma Tomatoes

3. Cumin

4. Sea Salt

5. Cayenne Pepper

6. Red Onion

7. Avocados

8. Black Beans

9. Corn Tortillas

10. Organic Roasted Red Pepper and Tomato Soup

11. Spinach or Kale

12. Red Bell Pepper

13. Carrots

14. Black Bean Burgers

15. Frozen, Organic Sweet Corn

16. Ground Black Pepper

17. Stevia or Sugar 

18.  Zucchini and Squash

19. Red Wine

20. Olive Oil

Sam Adams Octoberfest Beer Cheese Soup

Sam Adams Octoberfest Beer Cheese Soup

Things You'll Need On Hand:

• 1 1/2 Cup Diced Carrots
• 1 1/2 Cup Diced White Onion
• 1 1/2 Cup Diced Celery
• 1 Cup Diced Red Bell Pepper
• 2 Cloves of Garlic (Chopped)
• 1/2 Tsp Cayenne Pepper
• 1/2 Tsp Sea Salt
• 1/2 Tsp Black Pepper
• 3 Cups Chicken Stock
• 1 12-Oz Sam Adams Octoberfest Beer
• 1/3 Cup Flour
• 4 Cups of Milk
• 6 Cups Shredded Sharp Cheddar Cheese
• 2 Tsp Worcestershire Sauce
• 1 Tsp Dry Mustard
• 2 Large Links of Smoked Turkey Sausage (Polish)

Vegetables:

Sauté diced carrots, celery, red pepper, onion and garlic. Add in chicken stock, salt, pepper, cayenne and Worcestershire sauce. Simmer for 10-12 minutes.

Soup Base:

In a large soup pan or Dutch oven, melt butter and flour and mix until thickened. Add in milk and beer. Slowly fold in cheese until melted thoroughly. 

When mixture has a nice, creamy base, add in vegetables and chicken stock.

Finish:

Sauté turkey sausage in 1/2" cubes (already cooked). Once browned, add into soup.

Top with crushed pretzels and enjoy!

Portobello, Red Pepper and Provolone Chicken Burgers

Portobello and Provolone Chicken Burgers

Things You'll Need on Hand:

• 4 Large Chicken Breasts (Cut into 1-inch cubes)
• 2/3 Cup Chopped Kale
• 1/3 Cup Chopped Red Bell Pepper
• 1/3 Cup Chopped Red Onion
• 2/3 Cup Chopped Portobello Mushrooms
• 1/3 Cup Chopped Carrot
• 2 Chopped Garlic Cloves
• 1 Egg
• 2 Tbs Bread Crumbs
• Sliced Provolone Cheese

Prepare Chicken:

In a food processor, grind chicken cubes. Set aside.

Prepare Vegetables:

Sauté kale, mushrooms, onion, carrots, red pepper and garlic for 2-3 minutes. Set aside a handful of mushrooms and red onion for topping.

Prepare Chicken Patties:

Combine chicken, egg, bread crumbs and sautéed vegetable mix. If very wet, add more breadcrumbs. Mold patties and prepare to pan grill.

Grilling Chicken Patties:

Note: Patties will be very loose and sticky, but that's okay. 

Heat a cast-iron grill pan and coat in Pam or olive oil. Grill patties for 4-5 minutes per side. Then, slice patties in half, and grill face-down until center is cooked thoroughly. 

Plate:

Sandwich a slice of provolone between two of the thin, chicken patties. Top with sautéed mushrooms and red onions.

No sauce needed! Enjoy!

Baked Spaghetti "Squash"

Baked Spaghetti "Squash"

Note: Spaghetti squash is cheap, easy to cook and just 40 calories per cup. You can't beat that! 

Things You'll Need on Hand:

• 1 Spaghetti Squash
• 1 Can of Prego Classic Spaghetti Sauce 
• 3 Roma Tomatoes
• 6 Baby Bella Mushrooms
• 1 Red Bell Pepper
• 1/2 White Onion
• 3 Cloves of Garlic
• Olive Oil
• Parmesan, Asiago and Romano Cheese Blend
• Dried Basil
• 2 Packets of Stevia (or sugar)
• (You can also use squash, zucchini or kale in vegetable mix - as seen in the second photo)

Prepare Squash:

Preheat oven to 350 degrees. Slice squash in half and remove seeds.

Place halves face-down in a large, glass baking dish. Add a 1/2 inch of water and cover.

Bake for 35-40 minutes.

Remove, cool and shred I sides with a fork. This is them the texture turns into "spaghetti"

Sauce:

In a large sauce pan, sauté mushrooms, onion, red pepper, tomatoes and garlic. After 3 minutes, add in 1.5 cups of Prego spaghetti sauce. Add stevia or sugar to sweeten and reduce acidity.

Prepare To Bake:

In a small glass baking dish, layer spaghetti squash, sauce mixture and shredded cheese. Top with dried basil and bake at 350 degrees for 15 minutes.

Let cook and enjoy!

Note: For a shorter cook time, just toss sauce over squash and enjoy instantly. Substitute spaghetti sauce for Alfredo for a different take on this low-cal/low-fat dish!

Chicken, Poblano and Sweet Corn Tostadas

Chicken, Poblano and Sweet Corn Tostadas

Things You'll Need on Hand:

• Small Rotisserie Chicken (Roast your own or pick one up from your local market)
• 1/2 White Onion (Chopped)
• 3 Poblano Peppers (Seeded and Chopped)
• 1 Small Bag of Frozen Corn
• 1 Can of Black Beans
• 2 Garlic Cloves (Chopped)
• Ground Cumin
• Cayenne Pepper
• Garlic Powder
• Olive Oil
• Corn Meal
• 1 Can Low Sodium Chicken Stock
• Sea salt
• 1 Package of Low Fat Cream Cheese
• Corn Tostadas (8)
• 1 Cup Shredded Monterrey Cheese
• Fresh Cilantro (Garnish)
• Quest Fresco (Garnish)
• Sour Cream (Garnish)

Chicken:

Pull apart rotisserie chicken and shred with a fork. Be sure to mix white meat with dark meat for best flavor. Set chicken aside.

In a heavy, large sauce pan, bring 2/3 cup of chicken broth to a boil. Add in 2 tbs of chili powder, 2 tbs of cumin, 1/2 tsp of garlic powder and 2 tbs of corn meal. For some heat, add in a tsp of cayenne pepper. Add sea salt to taste. Stir until mix thickens. 

Reduce heat and slowly mix in shredded chicken. Simmer on low heat while constantly mixing.

Vegetable Mix:

Sautée poblano peppers, white onion and frozen sweet corn in a wok or heavy sauce pan with a dash of olive oil. Once corn starts to brown, reduce heat.

Heat black beans up in a soup pan, and mash.

Cheese Sauce:

In a small sauce pan, combine 1/3 cup of chicken stock, 1 package of low fat cream cheese and 1/3 cup of Monterrey cheese. Keep on low heat and constantly mix until melted. If it is too thick, and more chicken stock.

Prepare Tostadas:

Heat oven to 350 degrees. On a baking pan, lay tostada shells and sprinkle with Monterrey cheese. Bake in oven for 2-3 minutes or until cheese melts.

Remove from oven and prepare to plate.

Building the Tostadas:

Place a warm tostada shell on a plate. Place a tbs of black beans on shell and carefully smooth out. Place a large tbs of the poblano/corn/onion mix on top of the black beans. 

Next, top with shredded chicken. Drizzle cheese sauce on top of chicken.

Sprinkle with chopped cilantro, queso fresco crumbles and sour cream.

Enjoy!