Lime Chicken Chimichangas with Lime Guacamole

Lime Chicken Chimichangas with Lime Guacamole

Here's a recipe that has been a family favorite at our house for years.

Makes 6

3 boneless skinless chicken breasts cut in strips
3 tbsp olive oil
2 cloves finely chopped garlic
1 small red onion, chopped
1 red pepper cut in thin strips
1 tsp cumin
1 tbsp chilli powder
Zest of one lime, finely grated
Juice of one lime
½ jalapeño pepper, finely minced (optional or adjust to taste)
Salt and pepper to season
8 ounces of Monterey Jack cheese, cut in 6 , four inch strips
6 large 10 inch flour tortillas
Canola oil for deep frying

Heat olive oil in a non-stick skillet over medium heat. Season chicken breast strips with salt and pepper and sauté for about 3 minutes along with the red onion and garlic. Increase the heat to medium high and the lime juice and zest, spices and chopped jalapeño. Sauté this until almost all of the juice has been reduced off , then set aside to cool a little.

Place the cheese strips in the center of the tortillas, add some red pepper strips and then the sautéed chicken mixture. Bring two opposite sides of the tortilla toward the center, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with salsa, sour cream and Lime Guacamole.

Grilled Corn, Roasted Red Pepper and Sausage Chili

Grilled Corn, Roasted Red Pepper and Sausage Chili

This is Spouse's twist on her standard chili recipe to take advantage of the sweet corn season. I have pictured it here with some tortilla chips and garnishes of cheddar, sour cream and lime guacamole. I think this one makes great dip for tortilla chips too. I might serve it that way at our next get together with friends.

Soak 1 to 1 ½ cups dry kidney beans overnight, depending on the amount of beans you prefer in your chili. You may use canned beans if you prefer.

In a large pot heat 3 tbsp olive oil.

Add
3 cloves minced garlic
1 medium red onion

Cook until the onions begin to soften.

Mix together

1 pound lean ground beef
1 pound Italian sausage meat

Add to the garlic and onions and cook to brown breaking the meat into small pieces.

Add

1 ½ cups tomato sauce
4 cups crushed tomatoes
2 roasted red peppers
3 ears of grilled corn, removed from cob
1 minced jalapeño pepper( optional)
3 heaping tbsp cumin
3 heaping tbsp chili powder

3 tablespoons molasses
Salt and pepper to season

Simmer very gently over low heat for 1 ½ to 2 hours stirring occasionally. Serve alone or with tortilla chips and garnishes of grated cheddar cheese, sour cream and lime guacamole.