As May starts, we’re only a few days away from Cinco de Mayo, which is a great time to celebrate Mexico and anything Mexican. The cuisine is spicy, bursting with flavor, and a favorite around the world. Just because you can’t go out to your favorite restaurant right now doesn’t mean you can’t have a great celebration at home. Even better, you can make low carb versions so you don’t have to worry about gaining back any hard-lost pounds.
I’m tossing out a shameless plug for my little cookbook that features over fifteen adapted Mexican food recipes. I tried out and adapted every one of the dishes in the booklet to be under 10 net carbs. It includes my grandmother’s TexMex Spanish rice that I grew up with but adjusted to use cauliflower in place of the rice. Delicious and flavorful, yet different from the Mexican restaurant version.
You can purchase a copy for only 99-cents from your favorite e-book seller by going to this one link:
Now, on to the new recipes. I wanted to make a stuffed chicken breast that would celebrate the flavors of Mexico, so I came up with this delicious filling that gives enough spice to taste it, but not overwhelm the chicken. It’s easy to make and cooks in about thirty minutes, so less than an hour to prepare and have dinner on the table.
To compliment the dish, you can serve cauliflower rice or try the amazingly tasty recipe that follows the chicken dish for riced turnips with green chiles. It’s so good, you won’t believe you’re eating turnips. They absorb the flavors of the dish and are a great substitute for rice.
Stuffed Mexican Chicken Breast
2 boneless, skinless chicken breasts
4 ounces Cream Cheese, softened
2 teaspoons Taco Seasoning
1 tablespoons Chopped Green Chiles
1/2 tablespoon Dried Minced Onion
1/3 cup Cheddar Jack Cheese, shredded
1/2 teaspoon Mrs. Dash Southwest Chipotle
2 tablespoons Southwest Style Salsa
In a small bowl, mix together the cream cheese, taco seasoning, chiles, and dried onions until blended and smooth. Add the cheddar jack cheese and mix it well.
Preheat the oven to 375 degrees (F.)
Cut the chicken breasts in the thickest part almost the full length and close to the opposite side to make a pocket. Stuff one-half of the cream cheese mixture into each pocket. Use tooth picks to hold the pockets closed.
Put the chicken in an oven-proof skillet or in a baking dish. Sprinkle the southwest chipotle seasoning on top and rub it in. If you’d like it spicier, add additional. Spray the top with a bit of oil or cooking spray.
Bake for 25 to 30 minutes until the chicken is done. If you poke the thickest part with a fork and the liquid coming out is clear, the chicken is done.
Add a tablespoon of salsa over the top of each breast and serve.
Makes 2 servings.
Riced Turnips with Chile
1 large Turnip, peeled and cut into cubes
1 tablespoon Butter
1 tablespoon Green Chiles, diced
1/4 cup hot Water
1/2 teaspoon Better than Chicken Bullion
1/4 cup Onions, chopped
1/2 teaspoon Mrs. Dash Chipotle Seasoning
1/4 teaspoon Salt
Boil water, pour into a 1/4 cup measure and add the bullion, stirring to dissolve.
Put turnip cubes into a food processor and pulse until it is chopped to the size of rice. In a medium-sized skillet over medium high heat, melt the butter, then add the riced turnips and onions. Sauté for about five minutes, then add the bullion water and stir it in. Reduce heat to a simmer and cook for 15 minutes. Add chiles, salt and seasoning, stir and cook for another 10 minutes until the turnips are tender.
If the water cooks out, add more water. It should be about the same texture as cooked rice. Fluff up the turnips before serving.
Makes two 1/2-cup servings.