Southwestern Turkey Fajitas

Ingredients:
Tomatillo Salsa
1 pound(s) tomatillos, husked and rinsed
1 small poblano chile, cut in half, stems and seeds discarded
1 small shallot, cut up
3 tablespoon(s) fresh lime juice
3/4 teaspoon(s) salt
3/4 teaspoon(s) sugar
1/3 cup(s) packed fresh cilantro leaves, chopped

Turkey and Onion Fajitas
2 (about 1 3/4 pounds) whole turkey-breast tenderloins, substitute 6 medium skinless, boneless chicken-breast halves
2 tablespoon(s) fajita seasoning, (see note)
4 teaspoon(s) olive oil
3 large onions, cut into 1/2-inch-thick slices
12 (6-inch) corn tortillas

Directions
Make the Tomatillo Salsa: Preheat broiler. Place tomatillos in broiling pan without rack. Place pan in broiler 5 to 6 inches from source of heat and broil tomatillos 10 minutes or until blackened in spots and blistering, turning tomatillos over once. When tomatillos are turned, add poblano, skin side up, to pan and broil 6 minutes or until charred.

In blender or food processor with knife blade attached, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Cover and refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.
Prepare Turkey and Onion Fajitas: In medium bowl, toss turkey tenderloins or chicken with fajita seasoning and 2 teaspoons oil. Brush onion slices with remaining 2 teaspoons oil.

Place turkey or chicken and onions on hot grill rack. Cook turkey 15 to 20 minutes (chicken 10 to 12 minutes) or until juices run clear when thickest part is pierced with tip of knife (internal temperature of turkey tenderloins should be 170 degrees F on meat thermometer), turning turkey or chicken over once. Cook onions 12 to 15 minutes or until tender and golden, turning them over once.

While turkey or chicken is cooking, place several tortillas on same grill and heat just until lightly browned, removing to a sheet of foil as they brown. Wrap tortillas in foil and keep warm.

To assemble fajitas: Transfer onions to bowl. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion; spoon some salsa on each and fold over to eat out of hand. Serve with any remaining onions and salsa.

Black Bean Tortilla Soup

Ingredients:
1 tablespoon(s) vegetable oil
1 1/2 pound(s) boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
Salt
1 large (12 ounces) onion, chopped
2 medium (3 ounces each) poblano chiles, seeded and chopped
2 clove(s) garlic, crushed with press
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1 carton(s) (32 ounces) reduced-sodium chicken broth
2 cup(s) water
1 cup(s) frozen corn kernels
1 can(s) (15 to 19 ounces) black beans, rinsed and drained
1/4 cup(s) fresh lemon juice
1/4 cup(s) loosely packed fresh cilantro leaves, chopped
2 cup(s) coarsely broken tortilla chips

Directions
In 6-quart saucepot, heat oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally. With slotted spoon, remove chicken to medium bowl once it is browned.

After all chicken is browned, add onion, poblanos, and garlic to saucepot; cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add broth and water; cover and heat to boiling.

Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.

Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup. Makes about 11 cups.

http://www.delish.com/recipefinder/black-bean-tortilla-soup-recipes

Shrimp Enchiladas Verde

1 pound(s) peeled cooked shrimp , (21-25 per pound; thawed if frozen), tails removed
1 cup(s) frozen corn, thawed
2 can(s) (4 ounce) chopped green chiles, (not drained)
2 cup(s) canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 can(s) (15 ounce) nonfat refried beans
1 cup(s) reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup(s) chopped fresh cilantro
1 lime, cut into wedges

Directions
Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.

Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas.

Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

Bake the enchiladas until they begin to bubble on the sides, about 20 minutes.

Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

http://www.delish.com/recipefinder/shrimp-enchiladas-verde-recipe-5347

Chicken Mole Tostadas

1 cup(s) reduced-sodium chicken broth
1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 cup(s) cooked, shredded chicken
1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
1/4 cup(s) minced red onion
3 tablespoon(s) lime juice
48 restaurant-style tortilla chips

Directions
Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.

Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.

Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

http://www.delish.com/recipefinder/chicken-mole-tostadas-rbk1207

Green Tomato Salsa

Ingredients:
8 ounce(s) green tomatoes, chopped
8 ounce(s) ripe red tomatoes, chopped
1 cup(s) fresh corn kernels
1/4 cup(s) snipped fresh chives
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper

Directions
In medium bowl, gently stir tomatoes with corn, chives, lemon juice, salt, and pepper. Cover and refrigerate at least 1 hour to blend flavors, or up to 8 hours. Drain before serving if chilled longer than 1 hour.

http://www.delish.com/recipefinder/green-tomato-salsa

Grilled Three Cheese Sandwiches.

Ingredients:
6 large slices sourdough bread, each about 1/2 inch thick
1/2 cup(s) coarsely shredded Asiago cheese
6 ounce(s) fresh mozzarella cheese, sliced
4 ounce(s) Fontina cheese, sliced

Directions
Prepare outdoor grill for covered direct grilling over medium heat.
Place 3 slices bread on work surface. Sprinkle bread with Asiago, then top with mozzarella and Fontina. Top with remaining bread.

Place sandwiches on hot grill rack. Cover grill and cook 8 to 10 minutes or until bread is toasted and cheeses melt, turning sandwiches over once. Cut each sandwich in half to serve.

Greek Turkey Burgers.

Ingredients:
1 package(s) (.7 oz.) Italian dressing mix
1 cup(s) finely chopped tomato
1/2 cup(s) finely chopped cucumber
2 tablespoon(s) white wine vinegar
2 teaspoon(s) olive oil
1 1/4 pound(s) ground turkey (93% lean)
1/3 cup(s) dry bread crumbs
1 egg white, lightly beaten
1 tablespoon(s) milk
4 pita bread rounds
1/4 cup(s) crumbled Feta cheese

Directions
Preheat grill to medium-high. In a small bowl, combine 1 Tbsp. dressing mix, tomato, cucumber, vinegar and oil. Chill while preparing burgers.

In another bowl, combine remaining dressing, turkey, bread crumbs, egg white and milk. Gently mix to combine ingredients; form into 4 patties.

Grill 7 to 8 minutes per side, or until meat reaches an internal temperature of 165 degrees Fahrenheit. Nestle each burger into a pita pocket; top with tomato mixture and Feta cheese. Add lettuce, if you like.

http://www.delish.com/recipefinder/greek-turkey-burger