Pepita Crusted Chicken With Mexican Corn Cakes Recipes

Steps:

• Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.
• Preheat oven to 350 degrees F.
• Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell pepper and jalapeno. Saute for 4 to 5 minutes or until tender. Add chicken, cilantro, salt, cumin, pepper and tomatoes; saute for 3 to 4 more minutes, remove from heat and set aside.
• In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheddar, Monterey Jack, smoked Cheddar and cream cheese until melted and smooth.
• Stir in cooked elbow noodles and chicken mixture. Pour mac and cheese mixture into a greased 3 quart casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pepitas over top of mac and cheese. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned. Enjoy!

Steps:

• Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
• Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
• Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
• Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

Steps:

• Add the salt to the boiling water; gradually sift in the cornmeal. Stir to combine. Cool the mixture in the refrigerator for 20 minutes. Shape into balls and then flatten to form patties about 2-inches across. Heat the vegetable oil or bacon drippings in a skillet. Fry patties until golden brown, about 5 minutes. Turn once. Drain and serve hot.
• Tip: Spray hands with nonstick cooking spray to prevent batter from sticking when shaping the balls.

Steps:

• Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.

Steps:

• Heat oven to 350°F. Bake rolls as directed on package.
• Meanwhile, in food processor, place pumpkin seeds. Cover; process until finely chopped. In small bowl, mix pumpkin seeds, bread crumbs, 1/2 teaspoon of the cumin and 1/8 teaspoon of the red pepper. Place flour and beaten egg in separate shallow bowls.
• Cut chicken breast tenders into 1 1/2-inch pieces; sprinkle with salt. Coat chicken pieces with flour, shaking off excess. Dip chicken pieces in egg; coat with crumb mixture.
• In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 minutes, stirring occasionally, until no longer pink in center. Drain.
• In small bowl, mix mayonnaise, honey mustard, remaining 3/4 teaspoon cumin and remaining 1/8 teaspoon red pepper.
• Split rolls. Place chicken on roll bottoms and top with mayonnaise mixture. Cover with roll tops. Serve warm.