Healthy Fiesta

Roasted Poblano Chicken Quesadillas Fiesta Black Bean, Corn and Pepper Salad

Ingredients

• 2 teaspoons minced fresh garlic
• 1/2 cup diced red onion
• 2 tablespoons Mazola® Corn Oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup diced red pepper
• 1 cup diced zucchini
• 2 cans reduced sodium black beans (15 ounces each), drained and rinsed
• 2 cups frozen corn
• 1/2 cup salsa
• 1 tablespoon lime juice
• 1-1/2 tablespoons cilantro, finely minced
• 3/4 cup queso fresco cheese

Preparation

1. Sauté garlic and onion in corn oil over medium heat in a large skillet until slightly softened. Add cumin, chili powder, salt, peppers and zucchini; continue to cook and stir for 2 minutes. Add black beans and corn and continue cooking to heat through, about 3 to 5 minutes. Remove from heat and stir in salsa.
2. Transfer to serving dish; squeeze 2 lime wedges over mixture and stir. Garnish with remaining lime and cilantro. Serve warm or chilled.

Preparation Time

30 minutes

Serves

Yield 18 servings

Bananas Empanadas

Ingredients

• 2 tablespoons butter or margarine
• 4 ripe bananas, sliced
• 2 tablespoons (1 ounce) spiced rum
• 1 teaspoon cinnamon
• 2 packages (11.6 ounces each) empanada dough disks
• 2 tablespoons Mazola® Corn Oil

Preparation

1. Melt butter in a large skillet over medium heat. Add bananas, rum and cinnamon. Cook and stir occasionally for 15 minutes.
2. Separate each empanada disk and place on an oiled baking sheet. To assemble, place some filling mixture on half of the round disk, leaving a small border around the edge. Fold other half of pastry over filling, pressing edges to seal. Lightly brush each empanada with oil.
3. Bake in preheated 400°F oven for 20 minutes, until pastry is golden.

Preparation Time

20 minutes

Bake Time

20 minutes

Serves

Yield 12 empanadas

Source

Mazola

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Ingredients

• 2 medium poblano peppers
• 2 cups (8 ounces) shredded Mexican cheese blend
• 1 cup cooked, shredded chicken
• 1/4 cup chopped fresh cilantro
• 1 teaspoon onion salt
• 6 8 to 10-inch flour tortillas
• 2 tablespoons Mazola® Corn Oil

Preparation

1. Roast peppers under the broiler, over a gas flame or on grill. Heat for 5 to 7 minutes per side or until surface skin on the peppers is blistered and charred. Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle.
2. Rinse peppers under running water to remove stem, seeds, pith and all charred material. Pat dry and cut into 1-inch strips.
3. Heat griddle or large skillet over medium-high heat, or place oven rack in upper third of oven and preheat broiler to 400°F.
4. Combine roasted pepper strips, cheese, chicken, cilantro and onion salt in a small bowl.
5. Evenly divide the filling and spread over one half of each tortilla. Fold remaining half over to form a semi-circle.
6. Lightly brush both sides of quesadillas with corn oil.

Preparation Time

10 to 15 minutes

Cook Time

10 to 15 minutes

Serves

Yield 6 servings