On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. Crema Mexicana is similar to sour cream and can be found in many large supermarkets. If you can't find it, use low-fat sour cream.
Yield 6 servings (serving size: 1 ear)
Ingredients 1 teaspoon chipotle chili powder 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 6 ears corn Cooking spray 1/4 cup crema Mexicana 6 lime wedges
Preparation Prepare grill.
Combine first 3 ingredients.
Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.
Nutritional Information Calories:160 (29% from fat) Fat:5.2g (sat 2.5g,mono 1.5g,poly 1g) Protein:5g Carbohydrate:28.2g Fiber:4g Cholesterol:8mg Iron:0.8mg Sodium:228mg Calcium:24mg
Ingredients 4 6-inch corn tortillas 1 16-ounce can of refried beans or one 15-ounce can pinto or black beans 1 10-ounce can of red enchilada sauce or one 16-ounce jar salsa 2 to 4 eggs (1 to 2 per person)
Preparation Heat oven to 250° F. Wrap the tortillas in foil and place in oven.
In a saucepan, over medium-low heat, heat the beans.
In a large skillet, over medium heat, bring the enchilada sauce or salsa to a simmer. Break the eggs into skillet. For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the top. Cover, reduce heat, and simmer for 5 to 7 minutes. Top each tortilla with some of the beans, eggs, sauce or salsa, Cheddar, scallions (if using), salt, and pepper.
Nutritional Information Calories:512 (0% from fat) Fat:28g (sat 13g) Protein:20mg Carbohydrate:47g Fiber:10g Cholesterol:378mg Iron:4mg Sodium:558mg Calcium:153mg
NOTES: Look for Mexican chocolate in Mexican markets or well-stocked supermarkets. Or, you can omit the streusel.
Yield MAKES: 32 2-inch brownies (serving size: nutritional analysis per small brownie.)
Ingredients 3/4 cup butter, cut into chunks 9 ounces unsweetened chocolate, finely chopped (about 2 cups) 1 1/2 cups firmly packed brown sugar 1 cup granulated sugar 5 large eggs 1 1/2 tablespoons vanilla 1 1/2 teaspoons almond extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon salt Mexican chocolate streusel
Preparation 1. In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended.
2. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter.
3. Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).
Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 cup all-purpose flour and 1/4 cup firmly packed brown sugar until well blended. Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.
Nutritional Information Calories:229 (47% from fat) Protein:2.7g Fat:12g (sat 6.8) Carbohydrate:30g Fiber:1.4g Sodium:105mg Cholesterol:50mg
Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.
Yield 4
Ingredients 1 tablespoon cooking oil 1 small red onion, chopped 2 jalapeño peppers, seeds and ribs removed, chopped 1 zucchini (about 1/2 pound), cut into 1/2-inch dice 2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano 1/2 teaspoon ground cumin 1 quart canned low-sodium chicken broth or homemade stock 2 cups water 1 1/2 cups drained canned diced tomatoes (one 15-ounce can) 1 3/4 teaspoons salt 3/4 teaspoon fresh-ground black pepper 1/2 pound ground beef 2 cloves garlic, minced 2 1/2 tablespoons dry bread crumbs 1 egg, beaten to mix 1 cup fresh (cut from about 2 ears) or frozen corn kernels 1 tablespoon lime juice
Preparation 1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
2. Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
3. Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
4. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.
Wine Recommendation: The oregano, jalapeños, and cumin here would give most wines a run for their money, but a lusty red zinfandel is spicy and rich enough to face those powerful ingredients without flinching.
Ingredients 1 cup fat-free, less-sodium chicken broth 2 (4.5-ounce) cans chopped green chiles, divided 1 3/4 pounds skinned, boned chicken breasts 2 teaspoons olive oil 1 cup chopped onion 1 cup evaporated skim milk 1 cup (4 ounces) shredded Monterey Jack cheese 1/4 cup (2 ounces) tub-style light cream cheese 1 (10-ounce) can enchilada sauce 12 (6-inch) corn tortillas Cooking spray 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 1 ounce tortilla chips, crushed (about 6 chips)
Preparation Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutritional Information Calories:369 (28% from fat) Fat:11.4g (sat 5g,mono 3.8g,poly 1.4g) Protein:35.6g Carbohydrate:31.3g Fiber:3g Cholesterol:79mg Iron:2.4mg Sodium:479mg Calcium:360mg
Ingredients 8 cinnamon graham crackers 8 marshmallows4 1.5-ounce milk chocolate bars, broken into pieces
Preparation Heat broiler. Break the crackers in half to form squares. Place 8 cracker squares on a baking sheet and top each with a marshmallow. Broil until the marshmallows are puffed and lightly browned, about 1 1/2 minutes. Sandwich with the chocolate pieces and remaining crackers. Serve immediately.
Tip: Add a little zing to the Mexican S'mores for the adults: Substitute spiced chocolate bars (try the version from Vosges or Green & Black's) for the plain milk chocolate.
Nutritional Information Calories:182 (35% from fat) Fat:7g (sat 4g) Protein:2g Carbohydrate:28g Fiber:1g Cholesterol:3mg Sodium:103mg
Prep: 5 min., Cook: 2 min. This hearty dish is the perfect answer for a meatless main-dish choice and doubles perfectly.
Yield Makes 2 servings
Ingredients 1 (8.8-oz.) pouch ready-to-serve Mexican rice 1 (15-oz.) can black beans, rinsed and drained 1 (4.4-oz.) can chopped green chiles 2 tablespoons chopped fresh cilantro Toppings: sour cream, salsa, diced tomato, shredded Cheddar cheese
Preparation 1. Cook rice according to package directions.
2. Combine black beans and green chiles in a microwave-safe bowl. Microwave at HIGH 90 seconds. Stir in rice and cilantro. Serve immediately with desired toppings.
Note: For testing purposes only, we used Rice-A-Roni Express Heat & Serve Mexican Rice.
Mexican Beef 'n' Rice: Substitute 1 lb. cooked lean ground beef for black beans. Substitute 1 cup salsa for green chiles. Prepare recipe as directed omitting toppings. Serve with corn chips or in lettuce leaves, if desired. Makes 4 servings.
