Mocha Espresso

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  Chipotle Chicken Quesadilla
  Chipotle Chicken Quesadilla

  Recipe Type: Lunch, Dinner, Side Dish

  Cuisine: Mexican

  Author: George Duran

  Big Mexican flavor in this quesadilla recipe using chipotle pepper in adobo sauce, chicken breast, red pepper, and creamy mozzarella!

  Ingredients

  • 1 red pepper, finely chopped
  • 1 large chicken breast, grilled and chopped (about 1 ½ C.)
  • 1 bunch cilantro, finely chopped (about 1 C.)
  • 1 large red onion, finely chopped
  • 3 C. grated mozzarella
  • 1 can chipotle peppers in adobo sauce
  • 10 9-inch flour tortillas (sun-dried tomato and/or spinach)
  • Non-stick spray
  • For Sour Cream:
  • 8 oz. sour cream
  • zest of one lime
  • 1 Tbsp. lime juice
  • 1 tsp. salt

  Instructions

  1. 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.
  2. 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.
  3. For sour cream: Mix all of the ingredients together and serve in a small bowl.
  4. Serves 8-10

  3.1.08

     

• Rating: 0

  
  Chipotle Corn Tortillas
  Chipotle Corn Tortillas

  Recipe Type: Lunch, Dinner, Appetizer

  Cuisine: Mexican

  Author: George Duran

  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

  1. 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.
  2. 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.
  3. 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.
  4. Pre-heat your IMUSA PTFE Nonstick sauté pan on medium-high heat.
  5. 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.
  6. Fold over tortilla onto one hand and gently remove plastic wrap with the other hand. Add tortilla to hot sauté pan and cook for about one minute.
  7. 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.
  8. When you are ready to serve, place aluminum foil packet in a 300-degree oven for 10-15 minutes and serve

  3.1.08

     

• Rating: 0

  
  Spicy Mexican Hot Chocolate Fondue
  Spicy Mexican Hot Chocolate Fondue

  Recipe Type: Appetizer

  Cuisine: Mexican

  Author: George Duran

  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

  1. In your IMUSA mini saucepan add first four ingredients and place under medium heat.
  2. Stir with a small wooden spoon or soft spatula until dissolved and heavy cream is steaming.
  3. Place chocolate chips in a small bowl and add hot heavy cream.
  4. Allow to sit for 30 seconds.
  5. Whisk heavy cream and chocolate until completely melted and the fondue is thick and velvety.
  6. Pour chocolate back in IMUSA mini saucepan.
  7. Place saucepan on low heat until it begins to bubble and serve with fruits as well as marshmallows and cubed pound cake.

  3.1.08

   

• Rating: 0

  
  Xni-Pec Relish
  Xni-Pec Relish

  Recipe Type: Lunch, Dinner, Snack

  Cuisine: Mexican

  Author: IMUSA Chef Team

  The Xni-Pec garnish is a staple in Yucatecan cuisine. This topping adds sweet & spicy flavor to Mexican flavored dishes using red onion & chiles.

  Ingredients

  • red onion 1
  • Scotch Bonnet or Habanero chiles 1 or 2
  • apple cider vinegar 1/4 cup
  • whole all spice 1
  • salt 1 pinch

  Instructions

  1. Mix all the ingredients and allow to rest or marinade for at least 10 minutes.
  2. Serve in a small dish alongside the cochinita with fresh tortillas prepared with an IMUSA tortilla press and an IMUSA Comal.

  3.1.08

   

• Rating: 0

  
  Cheddar Bacon and Jalapeño Cornbread Empanadas
  Cheddar Bacon and Jalapeño Cornbread Empanadas

  Recipe Type: Appetizer, Snack, Lunch, Dinner

  Cuisine: Fusion

  Author: George Duran

  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

  1. In a medium bowl mix the first six ingredients until combined. Allow to sit for 5 minutes.
  2. In the meantime, pre-heat your IMUSA empanada maker by simply plugging it in.
  3. 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.
  4. Open cover, and using tongs, carefully remove each empanada onto a cooling rack
  5. 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.

  3.1.08

   

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