Hispanic Heritage Month

Hispanic Heritage Recipes

Roasted Yellow Plantains with Balsamic Vinegar
Stuffed Bell Peppers With Green Chile Spanish Rice
Chicken Tacos
Honey Flan
Red Bean Soup

Roasted Yellow Plantains
with Balsamic Vinegar

Ingredients
- 3 medium ripe plantains
- 3 tablespoons butter
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- ground cinnamon for garnish

Directions
Preheat the oven to 400F. Make a slit in each plantain and place them on a cookie sheet. Bake for 40 minutes. Melt the butter in a saucepan and add the vinegar and sugar to it. Peel the plantains and arrange them on a platter. Drizzle with the butter mixture and garnish with cinnamon.

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Stuffed Bell Peppers
With Green Chile Spanish Rice

Ingredients
- 4 medium-size bell peppers
- 1/2 pound ground turkey breast or ground sirloin
- 3 garlic cloves, minced
- 1 15-ounce can pizza sauce or spaghetti sauce
- 1/2 cup water
- 1 cup instant rice
- 1/2 cup grated Monterey Jack cheese grated Monterey Jack cheese for garnish
- 1 teaspoon chili powder
- 1 3- or 4-ounce can chopped green chiles, mild, medium or hot

Preparation
Cut off the stem end of each pepper. Remove the seeds and membranes.
Rinse the peppers and place in a microwave-safe baking dish. Cover with vented
plastic wrap and microwave at full power for 3-1/2 minutes. Set aside.

Heat a nonstick skillet over medium-high heat for 2 minutes. Add the turkey and garlic.
With a wooden spoon, break the turkey into small pieces and stir until cooked through. Pour the pizza sauce and water into the skillet; bring to a boil. Stir in the rice, cover, remove from heat, and let stand for 5 minutes.

Stir the cheese, chili powder and green chiles into the rice mixture. Pack into the bell
peppers and put back into the baking dish. Place any remaining rice on the bottom of the dish. Cover with plastic wrap and microwave at full power for 3–4 minutes to heat through.

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Chicken Tacos

Ingredients
- 1 package corn flour tortillas (family pack)
- 3 1/2 cups cheese, shredded
- 1 cup salsa
- 1 cup sour cream
- 1 pound boneless, skinless chicken
- 1 tbsp. vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, crushed
- 1 tomato, chopped
- 1 jalapeno, seeded and crushed
- 2 tbsp. adobo

Directions for Chicken
Place the chicken in a pot and cover with water. Bring it to boil. Then reduce to medium-low heat and cover the pot. Cook for about 30 minutes or until the chicken is tender. Remove from the heat and set the liquid apart. In the same pot, place the oil at a medium-high heat. Add the onion, the green bell
pepper and garlic. Cook for three minutes. Shred the chicken and place in the pot. Add the tomato, 1/2 cup of the chicken broth, jalapeno and the adobo. Cover and cook for 10 minutes.

Directions for Tacos
Warm the tortillas in a skillet, over medium heat. Spread shredded cheese and chicken over half of the tortilla and fold. Heat the tacos turning once or twice until cheese melts and tacos are golden brown.
Serve with salsa and sour cream.

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Honey Flan

Ingredients
- 4 cups whipping cream
- 2 teaspoons vanilla
- 1/2 cinnamon stick
- 5 large eggs
- 1/2 cup honey
- 1 cup sugar
- 3 tablespoons water

Directions
Combine the cream, vanilla, and cinnamon stick in a large saucepan and bring to a gentle boil, without scorching. Remove from heat.

In a separate bowl, beat the eggs, honey, and 1/2 cup sugar until smooth. Slowly whisk into the warm cream mixture. Mix well and strain.

Heat the remaining 1/2 cup sugar and water in a skillet over medium-high heat, without
stirring, until the sugar begins to caramelize and turn amber in color. When fully melted, pour about 2 tablespoons into 8-ounce custard cups. Put these in a pan half filled with warm water and fill with the cream mixture. Bake at 350° for about 45 minutes, or until set. Remove and cool.To serve the flans, run a knife around the edge to loosen the custard and turn upside down. Garnish with fresh berries.

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Red Bean Soup

Ingredients
- 2 cups of dry red beans
- 1 lb. of pork neck bone
- 4 cloves of fresh garlic
- 1/2 onion
- chicken bouillon/salt

Directions
Fill a medium-sized pot with water and place on medium heat.
Once water reaches boiling point, add rinsed beans. Add garlic and chopped onion. Once the beans are semi-tender and begin to expand, add pork neck bone to boil. Add chicken bouillon and/or salt to your liking. Once the beans and pork are tender, if you desire, you may add slices of chayote squash and Mexican squash for a different twist.

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