Lunch

Mexican Beer Battered Tempura

Mexican Beer Battered Tempura
Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!
Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
Ingredients
  • bottle of cold Mexican beer, such as Corona or Dos Equis 1
  • flour, plus more for flouring 1 cup
  • salt 1 teaspoon
  • large raw shrimp 6
  • small sweet potato 1
  • small red pepper 1
  • asparagus spears 6
  • vegetable oil for frying 1.5 quarts
  • Tempura sauce or dumpling sauce for dipping
Preparation
  1. In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.
  2. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.
  3. Flour vegetables pieces and shrimp and set aside.
  4. Heat oil in IMUSA wok until it reaches 375° F.
  5. Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.
  6. Serve tempura with dipping sauce right away.
  7. Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.
 

Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla

Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla
This quesadilla recipe is layered with flavors from the sweet caramelized onions to the savory seasoned shrimp. Using an IMUSA quesadilla maker, you will have perfect quesadillas in no time!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner, Snack
Ingredients
  • large (sun dried tomato flavored) flour tortilla (regular flour tortillas may be used as well) 8
  • Jack and Cheddar cheese 1 pound
  • large, ripe yet firm avocado 1
  • large shrimp 1 pound
  • large sweet onion 1
  • butter (plus more for brushing outside) 2 tablespoons
  • olive oil 1 tablespoon
  • sour cream ½ cup
  • salt ¼ teaspoon
  • cayenne pepper ¼ teaspoon
  • fresh tomato salsa
  • fresh cilantro
Preparation
  1. In a medium skillet heat 1 T of butter and 1 T of olive oil over medium high heat.
  2. the thinly sliced onions stirring occasionally (but not too often) until caramelized. Season lightly with salt and pepper. Remove from pan and set aside.
  3. Add additional tablespoon of butter to pan and add the shrimp.
  4. Season the shrimp lightly with salt and pepper.
  5. Cook shrimp 2 to 3 minutes stirring frequently until opaque and lightly golden, remove from heat and set aside.
  6. Place 4 tortillas on a flat surface and divide HALF of the cheese among them.
  7. Next add the caramelized onion, shrimp and avocado.
  8. Top with the remaining half of the cheese, and another tortilla on top.
  9. Lightly brush the outside with a little melted butter or olive oil and place in a preheated IMUSA quesadilla maker.
  10. Cook for 4 to 5 minutes or until cheese is melted and tortilla attains a golden color and nice crisp.
  11. Add ¼ teaspoon each of salt and cayenne pepper to sour cream and stir to combine.
  12. Cut quesadillas into wedges using a pizza cutter and top with the sour cream, salsa, and chopped cilantro.
   

Basil Pineapple Fried Rice

Basil Pineapple Fried Rice
You will never order Chinese Takeout again! This delicious recipe has a touch of sweetness with pineapple chunks and additional crunch from roasted cashews!
Author:
Cuisine: Asian
Recipe type: Side dish, Lunch, Dinner
Serves: 4-6
Ingredients
  • cooked cold white rice 2 cups
  • soy sauce 3 tablespoons
  • sugar 1 tablespoon
  • vegetable oil
  • garlic cloves (minced) 3
  • medium red onion (chopped) 1
  • scrambled eggs 2
  • canned pineapple chunks, drained (about 1 ½ Cups) 10 ounces
  • frozen peas 1 cup
  • roasted cashews ½ cup
  • fresh basil (finely chopped) 1 cup
Preparation
  1. Combine sugar and soy sauce and set aside.
  2. Heat your IMUSA wok on high heat and add 2 tablespoons oil to wok, then tilt the wok to swirl oil, coating the sides. Once the oil begins to smoke, stir-fry the garlic and red onions for one minute and set aside in a bowl.
  3. Add 4 more tablespoons of oil and crumble rice into wok. Stir-fry for 5 minutes with a flat wooden spatula until lightly browned, breaking up lumps of rice.
  4. Push rice to the side of wok and in the center add another tablespoon of oil. Add scrambled eggs and scramble until eggs are completely cooked and crumbled.
  5. Mix together with rice and add cooked garlic and onions. Drizzle in soy sauce mixture and stir-fry for two more minutes. Add pineapple, peas, and cashews and mix evenly.
  6. Remove from heat and mix in chopped basil. Garnish with extra basil before serving.
 

Chicken Enchiladas Suizas

Chicken Enchiladas Suizas
Flour tortillas rolled up with shredded chicken & cheese, and topped with a zesty green tomatillo salsa! This dish can also be made with shredded pork and with corn or flour tortillas!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • rotisserie skinless chicken breasts 4
  • butter 3 tablespoons
  • sweet onion 1 cup
  • garlic cloves 3
  • green bell pepper ½ cup
  • Monterrey jack cheese 2 cups
  • green (tomatillo) salsa 1½ cups
  • fresh cilantro, divided ¾ cups
  • can green chiles 4 ounces
  • ground cumin 1 tablespoon
  • cayenne pepper ¼ teaspoon
  • smoked paprika ½ teaspoon
  • salt 1 teaspoon
  • freshly ground black pepper ½ teaspoon
  • fajita size flour tortillas 10
  • heavy cream, divided 1 cup
  • chicken stock ¾ cups
Preparation
  1. Preheat oven to 350 degrees. Coat a large rectangular baking dish with cooking spray.
  2. Melt the butter in a skillet over medium heat. Cook the onion, green pepper, and garlic for 6 to 7 minutes or until translucent.
  3. Add the shredded chicken, salsa, cilantro, cumin, paprika, half of the cream, cayenne pepper, salt and black pepper. Stir well and add additional salt if necessary.
  4. Place about 2 to 3 heaping tablespoons of the chicken in the center of a tortilla and roll up. Place the enchilada, seam-side down, into the prepared baking dish. Continue this process with the remaining flour tortillas.
  5. Whisk together the remaining cream, the green chilies, the cilantro and the stock and pour over the enchiladas. Sprinkle Monterrey Jack cheese over the enchiladas.
  6. Bake uncovered for 30 to 40 minutes or until cheese is bubbling and golden.
 

Mango-Chicken Quesadillas

Mango-Chicken Quesadillas
Combining shredded chicken with brown mustard, honey, and tabasco creates a flavorful filling for this quesadilla recipe. Adding ripened mango adds a sweet twist!
Author:
Cuisine: Mexican
Recipe type: Lunch Dinner Side Dish
Ingredients
  • brown mustard 3 tablespoons
  • honey 2 tablespoons
  • Tabasco or hot sauce 3 teaspoons
  • salt 1 teaspoon
  • Whole rotisserie chicken 1
  • mozzarella 1 cup
  • small red onion 1
  • bunch cilantro 2.1
  • ripened mango 1
  • 8-10 inch flour tortillas
  • non-stick spray
  • sour cream, optional
Preparation
  1. Combine first four ingredients in a small bowl and mix with shredded chicken.
  2. Heat a large IMUSA sauté pan on medium heat and spray with some non-stick spray.
  3. Add flour tortilla and spray top side with more non-stick spray.
  4. After a minute, flip the tortilla and evenly spread ½ cup of cheese.
  5. Then spread on half of the tortilla some chicken mixture, onions, cilantro, and mango.
  6. Fold over tortilla, like a book, and allow cheese to melt completely. Cut into 4 wedges and serve with sour cream, if desired.