Recipe Contest: Taco Night

 

For the Marinade:

  • ½ cup VH Sweet Chili Sauce
  • 2 tbsp cumin
  • 1 tsp chili powder
  • Zest from 1 lime
  • Salt and pepper

Then, use the Marinade 2 ways:

1.For the Crema!  Add 2 tbsp of marinade to Astro Yogurt and stir.

2.For the Chicken. Marinate the Maple Leaf Prime Chicken in remaining marinade for 20 minutes, or even overnight

For the Salsa:

  • 1 cup diced tomatoes, drained and chopped to desired texture.
  • 2 tbsp fresh cilantro, chopped
  • 2 green onions, finely chopped
  • ½ or whole, jalapeno, seeded, finely chopped
  • ½ tsp cumin
  • Zest & juice from half lime
  • Salt and pepper

For the Cheater Churros:

  • 1 sheet of puff pastry, rolled out to about ¼ inch in thickness
  • 2 tbsp white sugar
  • 1 tsp cinnamon

For the Chocolate Chili Sauce:

  • 1 bar Dairy Milk Chocolate
  • ¼ cup Natrel half & half
  • ¼ tsp cayenne powder
  • ¼ tsp salt

To make:

1.Make the marinade by combining all ingredients in a small bowl.

2.Then, make your crema using 2 tbsp of marinade in ½ cup yogurt

3.Next, marinate using remaining marinate and put onto chicken breasts that have been cut into strips. Set aside for 20 minute, or refrigerate and marinate even overnight!

4.To make the salsa, combine all listed ingredients in a small bowl. Make sure to remove any juice around tomatoes before adding them to the other finely chopped ingredients.

5.Cook the chicken in a cast iron or heavy bottom skillet to ensure you get some nice browning over medium-high heat. Once cooked (165°F internal temperature), set aside to let rest for 5-minutes.  Then go ahead and build your taco’s - make sure to top with some delicious shredded Balderson Aged Cheddar for an extra little bite!

To make cheater churros:

1.Preheat oven to 375°F

2.Combine sugar & cinnamon in a little bowl.

3.Roll out puff pastry with a little bit of flour if needed so it doesn’t stick to your counter or board.

4.Sprinkle on Cinnamon Sugar on one side of the puff pastry and either use a rolling pin, or just your hands to press the sugar into the dough.

5.Cut the dough into long strips that are about ½” thick

6.Then pick up each strip and hold at either end, Using your hands gently twist strips in opposite directions so they become a twirl. Place on a baking sheet lined with parchment about 1” apart.

7. Bake for 15-18 minutes until puffed and golden brown. Let cool for about 10 minutes on sheet before serving.

For the Chocolate Chili Sauce:

1.If you’re using a Microwave, combine all ingredients in a small bowl and mic on high for 10 second increments, stirring in between each time until just melted. Or, if you’re using a double boiler, over a medium bowl, melt together all of the ingredients until smooth. Serve immediately!