Spicy Chicken and Guacamole Wrap
A warm wrap filled with spiced chicken, pico de gallo (fresh tomato salsa), guacamole, cheese, and lettuce. Makes a lovely and filling lunch or dinner.
½ cup corn
2 avocadoes, mashed
1 shallot, finely chopped
1/2 jalapeño pepper (seeds and ribs removed)
1/4 cup fresh cilantro, chopped
Juice of 2 limes
1/2 red onion
1 large tomato
1 boneless, skinless chicken breast
Seasonings (black pepper, cayenne pepper, dried cilantro, and all-purpose seasoning to taste)
Shredded cheese (preferably pepper jack)
1. In a bowl, combine corn, avocados, lime juice, shallot, jalapeño, cilantro, and black pepper. Make sure the avocados are mashed well.
2. To prepare the pico de gallo, combine diced red pepper and tomato in another small bowl. Include all seeds and juice from the tomato.
3. Slice the chicken breast into one-inch thick strips and coat with seasonings.
4. On a non-stick pan over medium heat, cook chicken strips approximately 2-3 minutes per side until chicken is cooked through.
5. Take chicken off the heat and sprinkle shredded cheese over warm chicken to allow the cheese to melt.
6. Place chicken and cheese in the centre of a wrap. Place romaine hearts on top of chicken.
7. Put the guacamole, then pico de gallo on top of the lettuce in the wrap. Close wrap.
This lightly fried dough tossed in cinnamon and sugar makes the perfect sweet snack.
Vegetable oil (enough to fill a deep pot 2 inches or a deep fryer)
1 cup water
2 tbsp brown sugar
1/2 tsp salt (optional)
1/3 cup unsalted butter
1 cup all-purpose flour
1 tsp vanilla
1/4 cup granulated sugar
1 tsp ground cinnamon
1. Add oil to a pot or deep fryer and preheat to 375 oF.
2. In a separate pan, combine water, brown sugar, salt, and butter. Let ingredients come to a boil. Once boiling, remove pan from heat and stir in flour. Mix in eggs and vanilla.
3. Let the dough sit for about 10 minutes to cool, and during that time, prepare an icing bag with star-tip or a ziplock bag with a cut corner.
4. When the oil has come to temperature, pipe a 4-6 cm long churro into the pot of oil and use a knife to disconnect the dough from the piping bag. Make sure not to overcrowd the pan. Fry no more than four at once.
5. Fry churros for two to three minutes, or until you observe at once.
6. While churros are frying, mix together granulated sugar and cinnamon.
7. Use tongs or a slotted spoon to remove churros from pot and place them on a paper towel to remove excess oil.
8. Wait one to two minutes and toss churros in the pre-prepared cinnamon-sugar mixture.
Mexican street corn
Typically served from street carts in Mexico, this corn rubbed in mayonnaise, cheese, and cayenne pepper provides an excellent side dish or party snack.
4 cobs of corn
2 tbsp unsalted butter
4 tbsp mayonnaise
½ cup Cotija cheese (can substitute with feta or parmesan cheese)
1 lime (cut into wedges)
Cayenne pepper, to taste
1. Preheat oven to 350°F and cook corn in the husk for 25 minutes.
2. Let corn cool for 5 minutes before peeling, leaving the husks attached to the bottom of the corn. The husks will serve as a handle for eating.
3. While the corn is still warm, spread ½ tbsp butter and 1 tbsp mayonnaise on each cob.
4. Sprinkle ⅛ cup of cheese on each cob.
5. Add cayenne and a squirt of lime juice to taste.