How to Make Healthy Mexican Recipes at Home

From the Diabetic Living Online website its How to Make Healthy Mexican Recipes at Home. Diabetic Friendly Mexican-inspired recipes! Recipes like; Cilantro Chicken Chilaquiles with Crumbled Queso Fresco, Baked Chicken Taquitos, and Tortilla Chip Flounder with Black Bean Salad. You can find all these and all the other Diabetic Friendly recipes at the Diabetic Living Online website. Enjoy and Eat Healthy!   http://www.diabeticlivingonline.com/

How to Make Healthy Mexican Recipes at Home

If you crave Mexican food but don’t want to derail your eating plan, let Diabetic Living’s Mexican-inspired recipes save the day. Enjoy fajitas, chili, salad, and even desserts that are light, fresh, and full of flavor.



Cilantro Chicken Chilaquiles with Crumbled Queso Fresco

You won’t believe how easy this diabetic Mexican recipe is to whip together.  Use leftover cooked chicken breast to make it an even quicker weeknight meal. If your family loves nachos, they’ll flip for these chilaquiles........


Baked Chicken Taquitos

Leftover chicken breast is the secret to this quick diabetic meal for two. You’ll love how easily this healthy recipe comes together and that it has just 17 grams of carb for two taquitos......


Tortilla Chip Flounder with Black Bean Salad

Crispy fish filets are served on a fresh and flavorful bed of beans and veggies for a healthy and diabetes-friendly meal packed with nutrition and taste.......




* Click the link below to get all the - How to Make Healthy Mexican Recipes at Home
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/how-to-make-healthy-mexican-recipes-home

"Meatless Monday" Recipe of the Week - Chilaquiles

This week's "Meatless Monday" Recipe of the Week is Chilaquiles. Made with fried eggs, avocado, jalapeño, and even a little beer! It's from the PBS/Recipe website.    http://www.pbs.org/food/recipes/

Chilaquiles

This Chilaquiles recipe is a Mexican dish featuring fried eggs, avocado, and tomato sauce.


Ingredients

1/2 jalapeño
1 (15-ounce) can of crushed tomatoes (I had fire-roasted in my pantry and it was amazing, but definitely not necessary)
1 shallot, minced
1 1/2 tablespoons of tomato paste
1/3 cup beer
Salt
Pepper
Tortilla chips
1/2 cup Monterey Jack cheese
3 large eggs
1 radish, thinly sliced, as garnish
1/2 avocado, as garnish
Handful of cilantro leaves, as garnish
1 ounce cotija cheese, crumbled


Directions
1 - Place the jalapeño on the grates of the gas range. Turn the flame to medium and char the jalapeño, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the jalapeño, removing the seeds and thick membrane.
2 - To a blender, add the diced jalapeño, can of tomatoes and pulse until smooth.
3 - In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Pour in the blended up tomato puree, beer and a pinch of salt and pepper. Simmer, uncovered, stirring frequently, until reduced by nearly half, about 10 minutes.
4 - While the sauce is reducing, preheat your broiler. On a parchment-lined (you could also use foil), spread out the chips in a mostly even layer. When the sauce is ready, spoon it over the chips. Use it all up! Sprinkle the top with the cheese and transfer to the broiler, until melty, about 3 to 5 minutes. (Be sure to keep an eye on it because it melts quickly!)
5 - Meanwhile, fry up a few eggs. When the cheese has melted, top with the eggs. Garnish with the thinly sliced radishes, avocado, cilantro leaves and cotija cheese.

http://www.pbs.org/food/recipes/chilaquiles/