In a large bowl mix red peppers, chicken, cilantro, red onion and mozzarella together. Mix in about 3 tsp. or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.
Heat the IMUSA double griddle pan under two burners under medium-low heat. Once it’s hot spray some PTFE Nonstick spray on the griddle and add two tortillas. Let heat for one minute and flip. Gently spread cheese mixture (about 1 ½ cup) throughout each tortilla and let the cheese melt (about 2-3 minutes). With a spatula fold each tortilla into a half moon and press gently with the spatula. Cook for 1 minute on each side and remove. Let rest for 1 minute before cutting each tortilla into 4 wedges. Serve with lime sour cream.
For sour cream: Mix all of the ingredients together and serve in a small bowl.
Nothing beats homemade corn tortillas! Adding chipotle to the masa adds a slightly smoky kick to your tortillas.
Ingredients
Masa corn flour, like Maseca 2 cups
warm water 1 1/2 cups
salt 1 teaspoon
can of chipotle in adobo sauce 1
Instructions
In a medium bowl add Maseca corn flour. Mix salt with warm water and drizzle in corn flour with one hand while kneading with the other hand until soft dough forms.
Add two tablespoons of the adobo sauce from the can of chipotle. If you like it spicier, chop up one of the chiles into a paste and mix it into the dough. The dough should be soft, smooth, and pliable but not sticky.
Divide dough into 10-12 balls, about 2 inches thick, a little bigger than a golf ball. Place in a dish and cover with a damp paper towel.
Open IMUSA tortilla press and cover each side with a separate piece of plastic wrap. Add a tortilla ball a little behind the center of the press and press down, pushing in handle to flatten tortilla. Carefully open tortilla press and remove tortilla with the plastic wrap that it is stuck to.
Flip and cook for another minute. Flip again and cook for a final minute, until slightly browned. Place tortilla in an aluminum foil packet and continue making the rest of the tortillas.
When you are ready to serve, place aluminum foil packet in a 300-degree oven for 10-15 minutes and serve
You can't go far in Mexican cuisine without finding a chocolate dish with chili powder and cinnamon. The combination of spicy and sweet is a flavorful twist to chocolate fondue!
Ingredients
heavy cream 1/2 cup
vanilla extract 1/2 teaspoon
ground cinnamon 1/2 teaspoon
mild chili powder 3/4 teaspoon
semi-sweet chocolate chips 1/2 cup
Fruits like apples, pears, and bananas, cut in bite size pieces
Marshmallows
Cubed pound cake
Skewers for dipping
Instructions
In your IMUSA mini saucepan add first four ingredients and place under medium heat.
Stir with a small wooden spoon or soft spatula until dissolved and heavy cream is steaming.
Place chocolate chips in a small bowl and add hot heavy cream.
Allow to sit for 30 seconds.
Whisk heavy cream and chocolate until completely melted and the fondue is thick and velvety.
Pour chocolate back in IMUSA mini saucepan.
Place saucepan on low heat until it begins to bubble and serve with fruits as well as marshmallows and cubed pound cake.
Using an IMUSA empanada maker, you can make cornbread with cheddar, bacon, and jalapeno. This combination of flavors will be sure to delight your taste buds!
Ingredients
package of corn muffin mix, such as Jiffy 2 (8.5 ounce)
whole milk 1 cup
eggs 2
sharp cheddar cheese 2 cups
cooked bacon, 6-7 slices 1 cup
jarred jalapeño peppers 1/2 cup
Room temperature butter and honey for serving
Instructions
In a medium bowl mix the first six ingredients until combined. Allow to sit for 5 minutes.
In the meantime, pre-heat your IMUSA empanada maker by simply plugging it in.
Once the green light is on, disperse 2 heaping tablespoons of the cornbread mixture (about half a cup) to each ungreased empanada mold. Close cover and allow to cook for 4 minutes.
Open cover, and using tongs, carefully remove each empanada onto a cooling rack
Remove any excess cornbread from the empanada crust, and after it cools for a couple of minutes, serve immediately with butter and honey on the side.