Salsa Verde Chicken Enchiladas

For the chicken
1 lb boneless skinless chicken breasts or thighs
1 tbsp olive oil
2 tsp cumin
1 tsp mexican oregano
1 tsp onion powder
1 tsp garlic powder
2 tsp minced poblano
1/2 tsp salt
1/2 black pepper
juice of 1/2 lime

For the enchiladas
2 cans store-bought salsa verde
12 corn tortillas,
2 cups shredded asadero cheese

1. Preheat oven to 350 degrees.
2. slice chicken breast or thighs into thin strips.
3. In a medium bowl, combine chicken, olive oil, cumin, oregano, onion powder, salt, lime juice, garlic powder, minced poblanos and black pepper .
4. Place seasoned chicken onto a large baking sheet and bake in oven for 10 to 12 minutes.
5. Warm corn tortillas in the microwave for 30 seconds to soften them.
6. In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the baked chicken into a warm tortilla. Roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
7. Pour the salsa verde evenly on top of the enchiladas. Top with shredded cheese.
8. Bake for 20 minutes or until cheese starts to bubble.

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Chile Rellenos

4 poblano chiles
1 lb Oaxaca cheese or Asadero cheese sliced or shredded
4 large egg, separated
1 cup all purpose flour
oil for frying
1/2 tsp salt to taste

1. Char the chiles on both sides. You can do this over a gas flame or under the broiler or use your grill. Once blackened, put them in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds and pile off the charred skin.

2. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until they peak. Do the same thing with the yolks. Then gently fold together until they are incorporated.

3. Next stuff the Chiles with the cheese fold shut and dredge in the flour, then dip in the egg mixture coating both sides.

4. Next fry until golden brown on both sides. Remove from the oil to a plate lined with paper towels and salt to taste.

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Steak Quesadillas

1 Tb. vegetable oil
1/2 cup white onion, finely chopped
1 lb. fajita, sirloin or rib eye steak, finely diced.
Salt and pepper to season steak
8 medium size, flour tortillas
1 (12 oz) Oaxaca Cheese package
1 bell pepper chopped
some mushrooms chopped

1. Heat a skillet over medium high heat, and add the vegetable oil. When the oil is hot, add the chopped onion, bell pepper and mushrooms and sauté for about 2 minutes.

2. Season the meat with salt and pepper. Add the chopped meat to the skillet and cook until browned, about 6 minutes.

3. Now, make the quesadillas by topping one tortilla first with 1/4 of the cooked meat and then bell pepper, onion, mushrooms and then with 1/4 of the Cacique Oaxaca Cheese that has been separated into strings.

4. Top with another tortilla and, with the help of a wide spatula, place on a preheated griddle or comal. (I don't grease the griddle, but if you want to you can add a teaspoon of oil for each quesadilla) Press gently to seal the tortillas.

5. Cook the quesadilla on medium heat. Cook the quesadilla for 2 or 3 minutes and turn to cook the other side. When ready, the tortilla will be crispy with brown spots and the cheese will have melted. Repeat this process with the rest of the quesadillas.

Steak Quesadillas

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