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Tag: mexican/southwestern

  • Pineapple and Chile Quesadillas

    Pineapple and Chile Quesadillas

    How to Make Pineapple and Chile Quesadillas

    Sweet and savory comes together in this meatless quesadilla.


    10 min cook time


    6servings


    1 wedge

    Print Recipe >

    Step-By-Step Instructions:

    1. Chop the pineapple into bite-sized pieces. Mist a large skillet with cooking spray. Over medium heat, lightly char the pineapple. Set aside.
    2. Recoat the skillet with cooking spray. Place one tortilla in the skillet over medium-high heat and cook until air bubbles begin to form, about 1 minute. Spread half of the cheese evenly over the tortilla, covering it to the edges.
    3. Top the cheese with half of the charred pineapple. Sprinkle half of the red pepper flakes over the pineapple. Cook until the cheese starts to melt, about 1 minute, then fold the tortilla in half. Flip the folded tortilla over and cook until it is lightly toasted and the cheese is completely melted, about 1 to 2 minutes.
    4. Transfer the quesadilla to a cutting board. Repeat steps 2 and 3 with the second tortilla and the remainder of the ingredients.
    5. Cut each quesadilla into 3 wedges. Serve hot with a side of salsa.
    Low Carb
    Fiber Focused
    Kid Friendly
    Mexican/Southwestern
    Latin American
    Vegetarian
    Quick & Easy
    Budget Friendly
    Sides
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 wedge


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2.4g

        12%

    • Cholesterol
      15mg

      5%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      50mg
      1%

    Ingredients

    canned pineapple (drained)
    1/2 cup

    10-inch whole wheat flour tortillas
    2

    Monterey jack cheese (reduced fat, shredded)
    1 cup

    crushed red pepper flakes
    1 tsp

  • Arroz con Leche (Rice Custard)

    Arroz con Leche (Rice Custard)

    How to Make Arroz con Leche (Rice Custard)

    If you are Latin, then you have most certainly had this delicious dessert! What you probably have not had is a diabetes-friendly version that you will love just as much as the traditional dish. This guiltless version is sugar-free and features extra fiber from brown rice and flax seeds.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here


    5 min prep time


    25 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the rice according to the package directions.
    2. Combine the cooked rice, milk, water, sugar substitute, orange peel, cinnamon stick, flaxseeds, and cloves in a medium saucepan; bring to a boil. Reduce the heat to medium low and simmer, stirring often, until the rice pudding is thick and creamy, about 20 minutes.
    3. Remove from the heat. Remove and discard the orange peel, cinnamon stick, and cloves. Stir in vanilla and ground cinnamon.
    Mexican/Southwestern
    Vegetarian
    Dessert
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      6g

    • Potassium
      230mg
      5%

    Ingredients

    uncooked instant brown rice
    1 cup

    fat-free milk
    2 cup

    water
    1 cup

    granulated zero-calorie sweetener
    2 tbsp

    strip orange peel (3-inch)
    1

    cinnamon stick
    1

    whole flax seeds
    1 tbsp

    whole cloves
    3

    vanilla extract
    1 tsp

    ground cinnamon
    1/2 tsp

  • Ingrid Hoffmann’s Veggie-Stuffed Poblanos

    Ingrid Hoffmann’s Veggie-Stuffed Poblanos

    How to Make Ingrid Hoffmann’s Veggie-Stuffed Poblanos

    Poblano peppers are mostly used in Mexican cuisine. They are packed with flavor and are great to stuff with just about everything but the kitchen sink. They do have a hint of spice, just enough of a kick to enhance the flavor.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here


    10 min prep time


    20 min cook time


    4servings


    1 stuffed poblano

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the broiler. Line a broiler pan with foil. Lightly spray the foil with nonstick spray. Place the poblanos on the pan and broil, 4 inches from the heat, turning occasionally, until the poblanos are tender and slightly charred in spots, about 8 minutes.
    2. Place the poblanos in a zip-close plastic bag; squeeze out the air and seal the bag. Let stand 15 minutes. Leave the broiler on.
    3. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, carrots, scallions, garlic, and salt and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Remove from the heat. Stir in the basil until well mixed.
    4. Meanwhile, peal the poblanos. Make one slit to create a pocket and remove the seeds. Stuff each pepper with one-quarter of the mushroom mixture and top with 1 Tbsp of cheese.
    5. Broil the stuffed peppers, 4 inches from the heat, until the filling is hot and the cheese begins to melt, about 4 minutes.
    Veggie Rich
    Latin American
    Mexican/Southwestern
    Dinner
    Vegetarian
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 stuffed poblano


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      550mg
      12%

    Ingredients

    nonstick cooking spray
    1

    large poblano peppers
    4

    olive oil
    1 tbsp

    white (button) mushrooms (coarsely chopped)
    1 package

    carrots (shredded)
    1 cup

    green onion (scallion) (thinly sliced)
    4

    garlic (minced)
    4 clove

    salt
    1/8 tsp

    chopped fresh basil leaves, or 2 Tsps. dried basil leaves (chopped)
    2 tbsp

    queso fresco (crumbled)
    4 tbsp

  • Ingrid Hoffmann’s Quinoa and Beans Casamiento

    Ingrid Hoffmann’s Quinoa and Beans Casamiento

    How to Make Ingrid Hoffmann’s Quinoa and Beans Casamiento

    Casamiento is often served as part of a Salvadoran breakfast. It is basically a dish made with leftover rice and beans. By changing out the rice for quinoa, the whole meal changes with this amazing super food that is loaded with nutrition and fiber.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here


    10 min prep time


    33 min cook time


    8servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the water to a boil in a medium saucepan. Add the quinoa and boil until the liquid has almost evaporated. Reduce the heat to medium low and cook, loosely covered, until the quinoa is tender, about 20 minutes. Remove from the heat and fluff with a fork.
    2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the beans, broth, tomato sauce, salt, and pepper, and cook 5 minutes.
    3. Stir in the quinoa and heat through.
    Mexican/Southwestern
    Dinner
    Breakfast and Brunch
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    Nutrition facts

    8 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      360mg
      8%

    Ingredients

    water
    2 cup

    uncooked quinoa (rinsed)
    1 cup

    olive oil
    1 tbsp

    onion(s) (finely chopped)
    1

    green bell pepper (finely chopped)
    1

    garlic (minced)
    1 clove

    kidney beans (rinsed and drained)
    15.5 ounce can

    unsalted vegetable broth or unsalted chicken broth
    1/4 cup

    no-salt-added tomato sauce
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/2 tsp

  • Ingrid Hoffmann’s Healthy Refried Beans

    Ingrid Hoffmann’s Healthy Refried Beans

    How to Make Ingrid Hoffmann’s Healthy Refried Beans

    Many traditional Latin recipes have been deemed unhealthy because of their use of pork lard. But in this day and age, the amount of good-for-you fats available is endless. These refried beans leave out the lard, and get lots of flavor from fresh onion and garlic, chipotles, and cumin.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    5 min prep time


    12 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 6 minutes.
    2. Add the beans, broth, chipotle chilies, cumin, salt, and pepper. Cook until beans are heated through, about 5 minutes.
    3. Mash the bean mixture with a fork or potato masher until coarsely mashed.
    Fiber Focused
    Mexican/Southwestern
    Latin American
    Dinner
    Appetizers
    Sauces
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        1g

    • Protein
      6g

    • Potassium
      340mg
      7%

    Ingredients

    oil
    1 tbsp

    onion(s) (chopped)
    1/2

    garlic (minced)
    2 clove

    pinto beans (rinsed and drained)
    1 can

    low-sodium chicken broth or low-sodium vegetable broth
    1/2 cup

    chipotle chili in adobo
    1/2 tsp

    ground cumin
    1/4 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

  • Pastelón (Plantain Shepherd’s Pie)

    Pastelón (Plantain Shepherd’s Pie)

    How to Make Pastelón (Plantain Shepherd’s Pie)

    If you love shepherds pie, you will love this Plantain Shepherds Pie, inspired by a Puerto Rican dish called pastelón. A traditional pastelón uses fried plantains; this recipe is made healthy by boiling the ripe plantains and them into a mash, creating a dish taht resembles a shepherd’s pie. The sweetness of the plantain combined with the savory beef is heavenly!

    Receta en Español: Pastelón

    To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks. 

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 

     


    20 min prep time


    1 hr 18 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Spray an 8×8-inch baking dish with nonstick spray.
    2. Bring the plantains and enough water to cover to a boil in a large saucepan. Reduce the heat to medium low and simmer, until the plantains are very tender, about 25 minutes. Drain, reserving 1 cup of the cooking liquid. Return the plantains to the pot and mash with a vegetable masher, adding the salt and the cooking liquid, 1/2 cup at a time, until the mixture is smooth.
    3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
    4. Add the beef, and cook, breaking it apart with a wooden spoon, until browned, about 10 minutes. Add the mixed vegetables, tomato sauce, and adobo seasoning. Cook, stirring occasionally, until the flavors are blended, about 10 minutes.
    5. Spread half of the plantain mixture evenly onto the bottom of the baking dish. Spoon the beef mixture evenly over the plantain mixture. Place the remaining plantain mixture over the beef. Top with the cheese and sprinkle with paprika. Bake until the filling is hot and the cheese is melted and browned around the edges, about 25 minutes.
    Latin American
    Mexican/Southwestern
    Lunch
    Dinner
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0.3g

    • Cholesterol
      55mg

      18%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      39g

      14%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        17g

    • Protein
      20g

    • Potassium
      910mg
      19%

    Ingredients

    Nonstick olive oil spray
    1

    very ripe plantains (peeled and cut into chunks)
    4

    salt
    1/4 tsp

    olive oil
    1 tbsp

    diced red onion
    1 med

    green bell pepper (finely chopped)
    1

    garlic (minced)
    4 clove

    lean ground beef (7% or less fat)
    1 lbs

    frozen mixed vegetables
    1/2 cup

    tomato sauce
    1/2 cup

    Adobo seasoning
    2 tsp

    part-skim shredded mozzarella cheese
    1/2 cup

    paprika
    1/4 tsp

    fresh flat-leaf parsley (chopped)
    1 tbsp

  • Ingrid Hoffmann’s Carnitas Baked Chimichangas

    Ingrid Hoffmann’s Carnitas Baked Chimichangas

    How to Make Ingrid Hoffmann’s Carnitas Baked Chimichangas

    Chimichangas are, in essence, a deep-fried burrito that has been stuffed with different kinds of fillings. These diabetes-friendly chimichangas are stuffed with a healthier version of carnitas and baked instead of fried. Here, a lean pork loin has been roasted and mixed with refried beans and cheese, then stuffed inside a tortilla and baked. These “chimi” are like little gifts of flavor wrapped and ready to make you happy.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    5 min prep time


    35 min cook time


    8servings


    1 chimichanga

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a broiler pan with foil. Lightly spray with nonstick spray and preheat the broiler.
    2. In a small bowl, mix the cumin, chili powder, salt, ground pepper, and oil. Rub the spice mixture all over the pork. Place the pork in the pan and broil, 6 inches from the source of heat, turning occasionally, until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the pork, about 15 minutes. Transfer the pan to a wire rack and let the pork rest for 10 minutes.
    3. Preheat the oven to 400 degrees F.
    4. Chop the tenderloin and pour the juices from the baking sheet over it. In a medium bowl, mix the pork, refried beans, and cheddar cheese.
    5. Wrap the tortillas in a damp paper bowl and microwave for 30 seconds. Fill each tortilla with scant 1/2 cup of the pork mixture. Fold like a burrito.
    6. Preheat a baking sheet for 5 minutes in the oven. Remove with oven mittens and place the chimichangas, seam-side down, on the baking sheet. Spray with nonstick spray. Bake for 15 minutes, until golden brown.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1 chimichanga


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        1g

    • Protein
      17g

    • Potassium
      350mg
      7%

    Ingredients

    Nonstick olive oil spray
    1

    ground cumin
    1/2 tsp

    Kosher Salt
    1/2 tsp

    chili powder
    1 tsp

    black pepper
    1/2 tsp

    olive oil
    1 tsp

    pork tenderloin
    1 lbs

    refried beans
    1 cup

    reduced-fat shredded cheddar cheese
    1/2 cup

    whole wheat flour tortillas (6-inch)
    8

  • Ingrid Hoffmann’s Chicken Tinga Poblana

    Ingrid Hoffmann’s Chicken Tinga Poblana

    How to Make Ingrid Hoffmann’s Chicken Tinga Poblana

    This classic Mexican stew from Puebla, Mexico, is intensely rich in flavor and spices. It hits the spot every time. Serve either inside a tortilla or over a bowl of brown rice or quinoa and enjoy! For a different take on this dish, substitute lean pork loin for the chicken.

    Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 


    10 min prep time


    33 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken, bay leaves, and enough cold water to cover in a medium saucepan; bring to a simmer. Cover and simmer until the chicken is cooked through, about 15 minutes; drain. Discard the bay leaves. Transfer the chicken to a cutting board. Let cool, then shred with two forks. Set aside.
    2. Meanwhile, puree the tomatoes, 1/4 cup cilantro, chipotle chilies, adobo sauce, vinegar, garlic, thyme, marjoram, and salt in a food processor or blender.
    3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the tomato mixture and the shredded chicken. Cook, over medium heat, stirring occasionally, until the flavors are blended and the chicken is heated through, about 10 minutes. Sprinkle with the remaining 2 tbsp cilantro.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Mexican/Southwestern
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      26g

    • Potassium
      460mg
      10%

    Ingredients

    boneless, skinless chicken breasts
    1 lbs

    bay leaves
    2 leaves

    no-salt-added petite diced tomatoes
    1 14.5 ounce can

    fresh cilantro (chopped and divided)
    1/4 cup plus 2 tbsp

    chipotle chili in adobo
    2

    adobo sauce from the chipotles
    2 tbsp

    Apple Cider Vinegar
    1 tbsp

    garlic (chopped)
    2 clove

    dried thyme
    1/2 tsp

    dried marjoram or dried oregano
    1/2 tsp

    salt
    1/8 tsp

    canola oil
    1 tbsp

    onion(s) (thinly sliced)
    1

  • Zucchini With Corn and Peppers

    Zucchini With Corn and Peppers

    How to Make Zucchini With Corn and Peppers

    This recipe featured in:

     


    25 min prep time


    12 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and red and jalapeño peppers and sauté for 2 minutes.
    2. Add the zucchini and sauté for 3 to 4 minutes. Add the corn to the skillet and sauté for 2 to 4 minutes. Season with the salt and black pepper.
    Veggie Rich
    Mexican/Southwestern
    Vegetarian
    Vegan
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      2g

    • Potassium
      295mg
      6%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    ears corn (husked, silks removed, kernels sliced off cob (1 1/2 cups kernels))
    2 whole

    zucchini (thinly sliced)
    4

    jalapeño pepper (seeded and minced)
    1/2

    red bell pepper (cored, seeded, and diced)
    1

    garlic (minced)
    2 clove

    onion(s) (chopped)
    1

    olive oil
    1 1/2 tbsp

  • Turkey and 3-Bean Chili

    Turkey and 3-Bean Chili

    How to Make Turkey and 3-Bean Chili

    This recipe featured in:

     


    20 min cook time


    8servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan or Dutch oven, heat the oil over medium-high heat. Break up the sausage and sauté with the onion until the sausage is browned and the onion is tender; drain fat. Add the remaining ingredients to the pan and bring to boiling.
    2. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally. Serve immediately.
    Fiber Focused
    Mexican/Southwestern
    Comfort Food
    Dinner
    Easy Pantry Recipes
    Holidays & Entertaining
    Lunch
    One Pot
    Quick & Easy
    Soup
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        5g

    • Protein
      20g

    • Potassium
      270mg
      6%

    Ingredients

    hot sauce
    1 dash

    red bell pepper (cut into 3/4-inch pieces)
    1

    green bell pepper (cut into 3/4-inch pieces)
    1

    picante sauce
    3/4 cup

    frozen corn
    1 cup

    beef broth
    1 cup

    pinto beans (undrained)
    30 oz

    kidney beans (undrained)
    15 oz

    black beans (drained and rinsed)
    15 oz

    onion(s) (chopped)
    1 1/2 cup

    Italian turkey sausage (casing removed)
    1 lbs

    canola oil
    1 tbsp