Mexican Bison Bake With Cilantro Lime Cream Food

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM

Steps:

• Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Cover and keep warm.
• Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
• Stir cooked pasta into the cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
• Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips (if using) and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.
• Cilantro-Lime Cream: Combine sour cream, the 3 tablespoons green onions, the cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.

CILANTRO LIME COD

Steps:

• Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.

MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cook pasta according to package directions; drain. Cover and keep warm.
• Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
• Stir cooked pasta into cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
• Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.
• Cilantro-Lime Cream: Combine sour cream, 3 tablespoons green onions, cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.

MEXICAN BEEF BAKE WITH CILANTRO-LIME CREAM

Steps:

• Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
• Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
• Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish.
• Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
• In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cook pasta according to package directions; drain. Cover and keep warm.
• Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
• Stir cooked pasta into cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
• Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.
• Cilantro-Lime Cream: Combine sour cream, 3 tablespoons green onions, cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.