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.

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Mexican Style Ceviche

Mexican style Ceviche
Don't you dare to go through the summer with out trying this refreshing Mexican Style Ceviche recipe by Chef Michelle Bernstein. It's simple, healthy and delicious!
Author:
Cuisine: Latin
Recipe type: Appetizer
Serves: 5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pound fresh white fish like snapper, grouper or corvina
  • 1 tablespoon kosher salt
  • Juice of 3 limes
  • ½ Serrano pepper, sliced thin with a mandolin
  • 3 tablespoons olive oil
  • 8 cloves of garlic, sliced paper thin with a mandolin
  • 1 beefsteak tomato, cut into julienne strips
  • ¼ red onion, julienne fine
  • ¼ cup cilantro with stems, rough chopped
  • 2 avocados, peeled and diced
  • *Serve with tortilla chips
Preparation
  1. Cut the fish in ¼ - ½ inch pieces and place in a medium size bowl. Add the salt and mix. Add the lime juice and Serrano pepper into the fish, place in a cooler.
  2. Heat the oil in a sauté pan on medium heat, add the garlic shaking the pan until golden brown, immediately remove the garlic from the pan onto a paper towel and allow the garlic and oil to cool to room temperature.
  3. Remove the ceviche from the cooler. Mix in the tomato, onion, cilantro, 1 tablespoon of the cooled oil and the garlic chips. Season to taste with salt if necessary. Top with diced avocado and serve with tortilla chips.
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Salsa Verde

Salsa Verde
If you like Mexican cuisine, you will love this Salsa Verde recipe!. This green sauce is frequently used as a dip for tortilla chips and served with tacos, grilled pork, grilled meats and even fish!
Author:
Cuisine: Mexican
Recipe type: Salsa
Serves: 5
Prep time: 
Total time: 
Ingredients
  • ¼ cup distilled white vinegar
  • 2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)
  • 4 whole garlic cloves, peeled
  • 4 dried bay leaves, crumbled
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper
Preparation
  1. Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl or a Molcajete. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.
Salsa verde

IMUSA and Sedano’s Partner to Raise Autism Awareness and Funds

COMMUNITY

IMUSA USA and Sedano's Supermarkets  come together to  generate awareness and raise funds for Autism Speaks, the nation's largest autism research and advocacy organization.

"Autism is all around us and affects our community and our customers. IMUSA is a proud sponsor of Autism Speaks. Through our network of clients and friends, we help raise awareness, gather funds and advocate on behalf of Autism Speaks." -- Manny Gaunaurd, President of IMUSA USA.

Sedano's stores along with IMUSA will once again participate in the Puzzle Piece Fundraising campaign from March 5th through April 2nd, 2014 in honor of Autism Awareness month. Sedano's customers will be invited to raise funds for autism research by purchasing a $1 puzzle piece. The Puzzle Piece Fundraising program will take place in all  Sedano's Supermarkets. A store recognition program will also honor managers and associates of top performing stores.

Facts About Autism

Autism spectrum disorders are diagnosed in one in 88 children, affecting four times as many boys as girls. The diagnosis has increased tenfold in the last decade.
The Centers for Disease Control and Prevention have called autism a national public health crisis whose cause and cure remain unknown.
There is no medical detection or cure for autism.
More children will be diagnosed with autism this year than with AIDS, diabetes, and cancer combined.
Please visit the Autism Speaks' website, www.autismspeaks.org to learn more about autism.
As the first cookware company to sponsor Autism Speaks, IMUSA USA's partnership is making a difference through significant contributions to research, by developing a series of gluten-free recipes for autistic children and as an advocate, supporter, and sponsor of local fundraising activities such as this Puzzle Piece Promotion event. IMUSA USA will be a sponsor of "Walk Now for Autism Speaks" on April 6th, 2014, a fun-filled, family friendly event in Miami, FL to fund vital research for autism, the fastest-growing serious developmental disorder.

Join IMUSA in the efforts to support our community. Because cookware is about bringing families and the community together.

Clams with Salsa Verde

Clams with Salsa Verde
Chef Aarón Sánchez shares with us this delicious dish prepared with manila clams and the traditional "Salsa Verde" made with jalapenos and chile serrano that will spice up your taste buds!
Author:
Cuisine: Mexican
Recipe type: Appetiser
Serves: 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 pound Manila clams or cockles, scrubbed
  • ½ cup dry white wine
  • 1 cup bottle clam juice or fish stock (homemade or store-bought)
  • ¼ cup Salsa Verde
  • Salt and freshly ground black pepper
  • Grilled sliced crusty bread, for serving
  • SALSA VERDE (Makes 2 cups)
  • ¼ cup distilled white vinegar
  • 2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)
  • 4 whole garlic cloves, peeled
  • 4 dried bay leaves, crumbled
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper
Preparation
  1. Combine the olive oil and garlic in a sauté pan. Put the pan over medium heat and cook, stirring often, until the garlic is golden brown, about 5 minutes. Be careful not to burn the garlic.
  2. Add the clams and cook for 2 minutes. Add the wine and clam juice, shake the pan gently to combine the juices and cover. After 3 minutes, remove the lid and gently stir in the Salsa Verde until it’s mixed in thoroughly with the clams and the liquid. Cover again and cook until the clams have opened, about 3 more minutes. Discard any that haven’t opened after 5 minutes.
  3. Season with salt and pepper to taste.Serve in bowls with grilled bread.
  4. SALSA VERDE
  5. Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.
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