Mexican Style Pork Chops with Fiesta Bean Pasta

Tis Mexican night and this meal was a nice Mexican twist on an American classic. I breaded the pork chops with a little Mexican Ancho Chili Powder and for a nice smoky bit of heat and with that, I have paired it with a Fiesta Bean Pasta.

The pork chops are breaded with flour and seasoned nicely, and then a touch of Mexican Ancho Chili Powder are added to them to enhance the flavor with an underlying heat that elevates this once American classic and takes it South of the Border! They are very moist, and the crunchy exterior makes for the perfect pork chop!

To compliment these delectable pork chops, I have made Fiesta Bean Pasta. I cooked my pasta, then added my beans to them. Then to that, I added my chayote pico de gallo, which adds a fresh, yet authentic Mexican flavor to the dish. The chayote pico really makes this dish pop! I had to add the dollop of sour cream and jalapeno on the side to it, and man, I was pleasantly surprised! The ingredients worked together so well, I even surprised myself! This is a Mexican night that will not be forgotten, but craved and requested by my family for a while. My husband already said I have to make them again very soon. These pork chops and Fiesta Bean Pasta is definitely a great twist on this American classic, and it will definitely make a comeback to our table!!!

Chipotle BBQ Pork Ribs with Skillet Fried Mexican Corn and Fiesta Green Beans and Potatoes

This is one of my favorites. It is a Chipotle BBQ sauce pork rib, skillet fried Mexican corn and fiesta green beans and potatoes.

The pork ribs are oven roasted low and slow and then coated with a chipotle BBQ sauce that gives the tender, juicy pork rib a great smoky flavor with a very underlying, subtle bit of heat. Now, for those who don't exactly know, a chipotle pepper is a smoked jalapeno. They take on a savory taste when you find them in the adobo sauce. This flavor, paired with pork, makes a fantastic duo! Succulent, tender, with a hardy taste like eating a small steak, this is one of the best pork ribs you'll ever try! Voila! Magnificence!!!

As for the Skillet Fried Mexican Corn, the freshly shucked corn was flavor-filled! First off, freshly shucked corn is so sweet, this is no better time than in the summer to have freshly shucked corn. And paired with some Mexican Chili Powder, the butter coated corn with a squeeze of lime juice was a true Mexican delicacy! Biting into this, you get the sweet of the corn with the sour of the lime juice, then the subtle heat from the chili powder. If you've never had corn on the cob this way, you are truly missing out!

The Fiesta Green Bean and Potatoes are not only a pretty display of colors on the plate, but a veritable feast for the eyes and mouth. The taste of the green beans, sliced potatoes, and roasted red peppers all together give of this rich, savory flavor that keeps you coming back. The red peppers really make this dish pop!

Chicken Tortilla "Stoup"

This is my recipe for my hearty Chicken Tortilla Stoup. Now a "stoup" is a mix between a stew and a soup. It is delicious, filling, and let's just face it, the pot will empty quickly!

2 cups of water or chicken broth
1 large can of V8 juice
1 10oz can of Hot Rotel
1 lb bag of shredded cabbage
2 lbs of cooked boneless skinless chicken breast, chopped
1 10oz can of black beans, drained and rinsed
1 large bell pepper, chopped
4 stalks of celery, chopped
1 tsp of dried rosemary
Salt and pepper to taste
1 tsp of Hot Mexican Chile Powder

Combine all of these ingredients of a 5 qt pot, cover, and allow to simmer for one hour. The aroma from the pot fill your kitchen and slowly begin to roll throughout your home. Once finished, grab yourself a bowl and garnish with:

-shredded cheddar cheese
-sour cream
-halved grape tomatoes
-fresh corn tortillas
-cilantro

Quarter and fan the corn tortillas around the edge of the bowl like in the picture, and then add the shredded cheddar cheese, halved grape tomatoes, cilantro, and sour cream to the middle of the bowl.

Enjoy!

Philly Cheese Steak Flautas

This is a recipe that I just love, love, love!!!  This little concoction merges two of my favorite foods: Philly Cheese Steaks and Mexican food!!!  I bit into these and instantly fell in love with them! 

And here goes the recipe, and yes, you'll definitely love them!!!

Prep time: 15 minutes - Cook time: 15 minutes - Total time: 30 minutes - Servings: 5

• 1/3 cup(s) of onions, coarsely chopped
• 2 large Jalapeno, seeded and diced, one in with the onions and beef, one in the dipping sauce
• 1 pound(s) of beef stew meat, diced
• 8 ounce(s) of Philadelphia Cream Cheese, regular
• 1 quart(s) of vegetable oil, 2 tbsp in saute pan to cook meat, onions, and jalapenos
• 10 flour tortillas
• 1 pinch of freshly ground pepper
• 6 slices of provolone cheese
• 1 cup(s) of sour cream
• 1 packet of French Onion Soup Mix, half in the beef and half in the dip

Steps

1. In a saute pan, put in the onions, half the jalapeno, half the French Onion Soup Packet, and the beef stew meat, and cook all until the beef is brown.
2. Allow to cool for a couple of minutes. Then mix in the Philadelphia Cream Cheese and provolome cheese and, with your hands, mix thoroughly.
3. Microwave your tortillas covered with a wet paper towel to prevent drying for 30 seconds.
4. Fill your tortillas with the philly cheese steak mix and roll up tightly, inserting toothpicks through the edges to hold closed.
5. Drop them 2 to 3 at a time in 350 degree vegetable oil for 2 - 3 minutes, or until golden brown.
6. Remove them from the oil and allow them to drain on a paper towel, removing the toothpicks.
7. In a small bowl, add the sour cream, the other half of the French Onion Soup Packet, and the rest of the jalapeno in a bowl and stir until thoroughly mixed.
8. Plate up a couple of flautas and add the dipping sauce, and serve up! Enjoy!