Baja Spinach Dip Jo Cooks Food

BAJA SPINACH DIP

Steps:

• In a large skillet, bring 1/2 inch of water to a boil.
• Cut stems off spinach, cut leaves in thirds.
• Add spinach; cook for 2 minutes or until wilted.
• Drain well.
• In a large skillet, saute onion in oil until tender, the baking does not cook them much so sauté to your preference. Add garlic.
• Stir in tomatoes and cream cheese until blended.
• Remove skillet from burner.
• Stir in spinach, salt, cheese blend, vinegar, pepper sauce, and sliced black olives (if adding).
• Transfer to a greased 8 inch square baking dish. At this point, you could refrigerate until you bake it.
• Bake, covered, at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned.
• Serve warm with tortilla chips or toasted pita.

BAJA SAUCE

Steps:

• Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

GRILLED BAJA FISH TACOS

Steps:

• Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
• Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
• Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
• While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
• Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
• Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
• Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
• Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.