Homemade Crispy Chicken Taquitos Recipe | Santa Fe New Mexico Style: By Letitia Montoya
Crispy Chicken Taquitos Recipe is a easy recipe. I like to use my baked chicken leftovers to make my chicken taquitos. They always turn out great.
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CWF #1 - Santa Fe chicken
Instructions on how to make Santa Fe Chicken, and a video showing the steps involved in the preparation of the dish. This video is the first in a week long series of meal prep videos.
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Santa Fe Chicken, Cilantro Lime Rice & Black Bean with Corn Salsa
(3 Recipes below) After all the holiday meals for the last 6 weeks we were ready for something different and flavorful. Desiring something healthier but still packed full of tasty pleasures, I remembered a few years back that Chili’s restaurant had a Santa Fe Chicken on the menu I ordered it at every visit to the restaurant. I had never tried making this entrée myself as it was just easier to go to Chili’s. Upon entering Chili’s we always asked for our favorite waiter Jerome. He became a personal friend. We first met Jerome on one of visits in the fall of the year. We were sitting on the patio eating and watching football. It was a breezy evening and as the sun went down a chill was in the air. Sean of course loved it and me who gets cold if the temperature drops 2 degrees was shaking like a nervous and cold Chihuahua! Our waiter, Jerome, went to his car and pulled out a blanket and wrapped it around me. That was the beginning of our friendship. Every time we went back to Chili’s it was hugs and catching up with one another. Rarely did we have to order with Jerome, he always knew exactly what we wanted, our usual’s. We lost track of Jerome since we moved over 30 miles away, we do not frequent Chili’s anymore and Jerome has moved on in his career. When preparing my version of Santa Fe Chicken I thought of Jerome and I’m sending him a virtual hug.
#santafechicken #chicken #mexican #cilantrolimerice #rice #blackbeanandcornsalsa #salsa #twobites
Santa Fe Chicken
Prep: 10 Mins. Cooking: 15 Mins.
Ingredients:
1 Lb Boneless, skinless chicken breasts
2 tsp Taco seasoning
Salt & Pepper to taste
2 tsp Olive oil
1/2 Cup grated Cheddar cheese
Directions:
1. Heat your oven to 350 degrees.
2. Place the chicken breasts on a cutting board and flatten with a meat mallet or rolling pin. Season with the taco seasoning and a pinch of salt & pepper.
3. Heat the oil up in a large, oven-safe pan on medium high heat. Sear the chicken breast until golden brown, about 2 minutes per side. Depending on how thin your breasts are they may already be ready. (Chicken is properly cooked to 165 degrees F.)
4. Transfer to the oven and bake for 5 minutes if needed. Sprinkle the cheese on top and bake until melted and an instant read thermometer reads 165 degrees F
5. Serve over Cilantro Lime Rice and topped with Black Bean & Corn Salsa on top. Garnish with more lime if desired.
Recipe loosely based from:
Cilantro Lime Rice
6 Servings 5 Min Prep 30 Min Cook
Ingredients:
2 tablespoons extra virgin olive oil
1 1/2 cups basmati long grain white rice
1 clove garlic, minced
2 1/4 cup water
1 teaspoon salt
Zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems
Directions:
1. Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more.
2. Add water, salt, and zest. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes. Fluff the rice with a fork.
3. Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Serve with chicken, steak, shrimp, Mexican or Asian food.
BLACK BEAN CORN SALSA
Prep & Assembly Time: 30 minutes
Ingredients:
1 (15-ounce) can yellow whole kernel corn*, drained
1 (15-ounce) can black beans, drained and rinsed
½ medium sweet red pepper*, chopped
½ medium red onion, chopped
1 cup finely diced ripe Roma tomatoes
4 green onions, chopped
2 fresh jalapeno peppers, seeded and minced
1/4 cup fresh chopped cilantro
2 cloves of garlic, minced
¼ cup red wine vinegar
2-3 tbsp. lime juice (from 1 lime)
1 teaspoon salt (more or less, to taste)
Tortilla chips for dipping
Directions:
1. In a mixing bowl, toss together all the ingredients (except tortilla chips) Taste, and adjust seasoning if necessary.
2. Cover. Allow the salsa either to rest (sit out) at room temperature for about 30 minutes or refrigerate for at least one hour before serving. This allows the flavors to develop. Serve with your choice of tortilla chips.
Notes: This salsa is vegan and gluten free. Substitute *Yellow or green pepper in lieu of red, use whatever you have on hand or what is on sale. *Corn may be frozen and thawed, canned or fresh cooked. Specific measurements are listed in the recipe but I use the majority of them as a guideline. I chop and add amounts that look good to me and taste until it has the flavor I want.
Santa Fe Baked Chicken
In this video I show you how to make Santa Fe Baked Chicken. Not only does this recipe taste amazing but it's all made in one pan!! Not many dishes to do afterwards. Perfect for busy weeknights. Please share this video with your friends and family!!
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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