Pepita Crusted Cheddar Jack Southwest Chicken Mac Food

CHICKEN WITH PEPITA SAUCE

Steps:

• Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
• Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
• Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
• Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

MAC AND JACK SALAD

Steps:

• Bring water to a boil, salt it and add pasta.
• While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
• Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
• Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.

ALMOND CHERRY PEPITA BARS

Steps:

• Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
• Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
• Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
• Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

PEPITA CRUSTED CHEDDAR JACK SOUTHWEST CHICKEN MAC

Steps:

• Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.
• Preheat oven to 350 degrees F.
• Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell pepper and jalapeno. Saute for 4 to 5 minutes or until tender. Add chicken, cilantro, salt, cumin, pepper and tomatoes; saute for 3 to 4 more minutes, remove from heat and set aside.
• In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheddar, Monterey Jack, smoked Cheddar and cream cheese until melted and smooth.
• Stir in cooked elbow noodles and chicken mixture. Pour mac and cheese mixture into a greased 3 quart casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pepitas over top of mac and cheese. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned. Enjoy!

PEPITA CRUSTED CHICKEN WITH MEXICAN CORN CAKES

Steps:

• For chicken:
• Preheat oven to 350 degrees F.
• Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
• For corn cakes:
• In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
• For mango sauce:
• In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
• To Serve:
• Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.

PEPPER JACK CHEDDAR MAC

Steps:

• Boil Elbow Macaroni and drain, then pour into buttered casserole dish.
• In a saucepot, heat evaporated milk, butter and cheeses on medium heat until all is melted together, stirring frequently. Mix in salt, pepper, and onion powder.
• Pour into macaroni in the casserole dish and mix well. Foil and bake at 350 for 25 minutes.
• Uncover casserole dish and sprinkle the reserved 1/4 cup of pepper jack and topping of choice on top of the mac and cheese. Broil on high until topping is browned and cheese is melted.
• Teens LOVE this recipe!