Last week, we headed south of the border to Puerto Penasco (Rocky Point to the Gringos) with friends for three days of fun in the sun. After a bit of a delay due to a flooded bridge, we enjoyed several days of cool breezes, cold drinks and great food. These are two of our standard recipes we create and take with us each time we go down there, so that the first night's meal is a snap. They may not be authentic, but they're pretty tasty.
Black Bean Salsa
6 servings
1 15 oz can black beans (low sodium if you can find),
drained and rinsed
1 11 oz can Green Giant super sweet or white shoepeg corn,
drained and rinsed
Juice of ½ lime
1 t. ground cumin
½ t. ground coriander
½ t. garlic powder
½ t. onion powder
¼ t. salt
Mix. Let sit for 30 minutes and serve with “scoop” tortilla
chips
Options:
1/4 c. diced red onion
½ diced jalapeño
½ diced mango
Green Chile Chicken
Enchiladas
3 chicken breasts
1 t. garlic powder
1 t. onion powder
1 t. salt
Pepper
1 jar Salsa Verde (Safeway brand is great)
1 lb. container cottage cheese
24 oz. sour cream (low fat is fine)
1 large bag Monterey Jack shredded cheese
10 flour tortillas
½ container cherry tomatoes, cut in half
In pot of water, add chicken and spices. Let chicken poach
in simmering water for 20 minutes. Remove from water, let cool and cut or shred
into bite-sized pieces.
Heat oven to 350. Spray 9x13 casserole dish with non-stick
spray.
In large mixing bowl, combine cottage cheese, ¾ of the sour
cream (save rest for garnish) and ¼ of the cheese. Add shredded chicken and mix
well.
Pour a light layer of the salsa over the bottom of the
casserole dish. Spread the filling evenly among the 10 tortillas and roll them
up, placing them side by side in the dish. It’s okay to pack them in. Cover
with rest of salsa, then cheese, then tomatoes.
Spray a large piece of aluminum foil with nonstick spray,
and place over the casserole. Place in oven and cook 20 minutes until bubbly.
Remove foil and allow to brown for 10 minutes. Allow to sit for 5 minutes
before serving.
