Cinco de Mayo recipes part 3


Buenos Dias!  As we are approaching Cinco de Mayo, I’d like to share just a few more recipes with some Mexican flare.  What is your favorite Mexican meal?   

Oh Nacho Libre…such a quotable show!  It was on tv the other day and I saw them eating the mexican style corn, and remembered a recipe I had saved called “Nacho Libre Corn on the Cob.”  After trying this Elote recipe, I knew I’d found a winner.  This one is a little simpler, and I can never turn down feta cheese!  I’m sure cotija cheese would be wonderful, but feta was already in the refrigerator.

Nacho Libre Corn on the Cob

Husk your corn and wrap in tinfoil.  Grill the corn until all sides get a little brown. 

Brush the corn generously with a half mayo half sour cream mixture.

Roll in cotija cheese – kind of a mexican feta, you can sub for feta if you want.

Season with chili powder, then squeeze fresh lime juice over the top.



This dish has plenty of spice with jalapenos as well as green chiles.  May be a little much for smaller kiddos 🙂  Bacon was a perfect compliment to everything.  Enjoy!

Smothered Creamy Green Chile Bacon Chicken

5-6 boneless, skinless chicken breasts
8 oz. cream cheese softened
1 (4 oz.) can diced jalapenos drained
1/2 cup cooked and crumbled bacon
1/4 tsp. salt

1/4 cup butter
1/4 cup flour
2 cups half and half
1/2 tsp. garlic salt
1/2 tsp. onion powder
1 (4 oz.) can diced green chiles drained
1 1/2 cups shredded colby jack cheese
1/8-1/4 cup cooked and crumbled bacon

Preheat oven to 350 degrees F.

Carefully slice chicken in half to make a pocket so you can stuff it. Don’t cut all the way through. You just want to make a good sliced flap for stuffing.

Place chicken breasts in a 9×13 pan.
In a small bowl, combine cream cheese, bacon, jalapeños and salt. Stir to evenly combine.

Divide filling into 5-6 equal parts (depending on how many chicken breasts you are making) and stuff the chicken breasts equally, placing back into the 9×13 pan.

Cover 9×13 with foil and bake at 350 degrees F for about 50 minutes or until cooked through.

While chicken is cooking, make sauce. To make sauce melt butter in a large sauce pan. Once melted add flour and stir for a minute or two to make a roux. Once roux has been made, add half and half slowly, stirring constantly, until all has been added and sauce thickens to desired consistency. Remove from heat and add garlic salt, onion powder and green chiles. Set aside until chicken has been cooked through.

After chicken has cooked for 50 minutes and is cooked through, remove foil. Cover chicken with sauce. Sprinkle evenly with cheese and bacon and place back in oven and cook additional 5 minutes or until cheese is melted.

Recipe Source:  Chef In Training