I have a special place in my heart for PR people who send me recipes. Check out the recipes below if you need some culinary inspiration via Latina Magazine. (Hispanic Heritage Month runs September 15 until October 15.)
Or you can try some of my "faux-spanic" recipes as well!
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The October Issue of Latina Magazine features some simple and tasty recipes to add some Latin flavor to your meal during Hispanic Heritage Month. Indulge in a Latin-style feast that takes only minutes to prepare.
Latin-Style Feast in Minutes!
Chicken quesadillas with roasted tomato salsa
8 oz. fresh tomatillos, husked and rinsed
2 fresh serrano chiles
½ small white onion, chopped
3 tbsp. fresh cilantro leaves
1 lime, juiced
4 flour tortillas (12 in. wide)
3 ½ cups shredded cooked chicken (such as rotisserie), seasoned to taste
2 ½ cups shredded Oaxaca or cheddar cheese
Canola oil, for oiling pan
Sour cream (optional)
Preparation: Preheat broiler. On baking sheet, place tomatillos and chiles. Broil, turning once, until slightly charred, about 5 to 7 minutes; discard chile stems. In blender, combine tomatillos, chiles, onion, cilantro, lime juice and salt and puree until well blended; set aside. Heat large skillet over medium heat. Place tortilla in skillet and toast until puffed and very lightly browned, about 1 minute per side; repeat with remaining tortillas. Lay tortillas on flat work area. On half of each tortilla, place ¼ chicken, ¼ cheese and about 2 tbsp. salsa. Fold tortillas in half. In lightly oiled skillet or grill pan over medium heat, cook quesadilla until crisp and golden brown on both sides, about 1 to 2 minutes per side. Add more oil if necessary and repeat with remaining quesadillas; transfer to cutting board and cool slightly. Slice into wedges and serve with remaining salsa and sour cream, if desired. Makes 4 servings.
Creamy chipotle squash soup
2 tbsp. unsalted butter
½ medium onion, finely chopped
1 clove garlic, minced
¼ tsp. ground cinnamon
2 packages (10 to 12 oz. each) frozen winter squash, thawed
3 cups vegetable or chicken broth
½ tsp. seeded, minced chipotle chile in adobo sauce
½ tsp. salt
2 tsp. freshly squeezed lime juice
Preparation: In medium saucepan over medium heat, melt butter. Add onion and cook until soft, about 5 to 7 minutes. Add garlic and cinnamon and cook 1 minute. Stir in squash, broth, chipotle and salt; bring to boil. Reduce heat and simmer, uncovered, until thickened, about 20 minutes; stir in lime juice. If desired, puree soup in blender (filling container no more than halfway). To serve, top bowls of soup with pepitas. Makes 3 to 4 servings.
Baked tilapia with jalapeno-tomato sauce and rice
1 cup dry rice
1 can (15 oz.) fire-roasted diced tomatoes
1 clove garlic, roughly chopped
¼ cup cilantro leaves
¼ cup canned, pickled sliced jalapeños
4 tilapia fillets (4 to 5 oz. each) Freshly ground black pepper
1 ½ tbsp. extra-virgin olive oil ½ cup roughly chopped green olives 2 tbsp. chopped cilantro
Preparation: Preheat oven to 375°F. Cook rice according to package directions and keep warm. Meanwhile, in blender combine tomatoes, garlic, cilantro leaves, jalapenos and salt, to taste; process to desired consistency. In baking dish, place fish and season with salt and pepper, to taste; drizzle with olive oil. Pour tomato sauce over fish and top with olives. Bake until fish is opaque and cooked through, about 15 to 20 minutes. Stir chopped cilantro into rice. Serve fish with sauce on top, alongside rice. Makes 4 servings.