CHILI LIME AVOCADOS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
GRILLED CORN WITH CHILE-LIME SPREAD
Hot off the grill in 30 minutes! Tangy lime juice and peel temper the spice from ground red chiles.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In small bowl, mix all ingredients except corn.
- Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons butter mixture; reserve remaining butter mixture. Pull husks up over ears.
- Place corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes. Serve corn with remaining butter mixture.
Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 3 g, TransFat 1/2 g
CHILI-LIME AIR-FRIED CHICKPEAS
Looking for a lighter snack that's still a crowd pleaser? You've found it! These air-fried chickpeas will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 400°. Spread chickpeas in a single layer on greased tray in air-fryer basket, removing any loose skins. Cook until very crunchy, 20-30 minutes, shaking basket every 5 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from air fryer; let cool 5 minutes. Drizzle with oil mixture; toss to coat. Cool completely.
Nutrition Facts : Calories 133 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
GRILLED CHILI LIME CORN
Make and share this Grilled Chili Lime Corn recipe from Food.com.
Provided by ngdarlen
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare chili-lime spread by mixing all the ingredients together.
- Heat coals or gas grill.
- Remove large outer husks from each ear of corn;turn back inner husks and remove silk.
- Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread.
- Pull husks up over ears and secure ends with fine wire(I don't secure mine)
- Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender.
- Serve corn with remaining spread.
- ***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.
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