Healthy Mexican Recipe

BILL'S SALSA

Chop ALL of the following:

8 large tomatoes (Roma are the best)
1/2 - 1 bunch of cilantro (depending on your taste of spiciness)
2 green onions
6 garlic cloves
2 fresh jalepeno peppers (1 with seeds and 1 without)
2 can green chilis
2 pinches of sea salt

Take about half of this mixture and put in blender for a few seconds
Enjoy!
Even better after it sets in the fridge for a few hours.

CILANTRO YOGURT SAUCE

2 cups plain nonfat yogurt
1/4 cup finely minced cilantro

Line a large strainer with a coffee filter or paper towel and place over a mixing bowl
Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour
Transfer to small mixing bowl; stir in cilantro
Makes about 1 1/2 cups

NOTE: Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.

QUESADILLAS WITH CILANTRO YOGURT SAUCE

6 soft corn tortillas
1/2 cup shredded part-skim Monterey Jack cheese
1/2 cup shredded part-skim Colby cheese
1/4 cup fresh corn kernels or black beans
1/4 cup coarsely chopped cilantro
1/2 red bell pepper, finely chopped
1/2 jalapeño pepper, finely minced

Preheat large skillet over low heat
Lay down 3 tortillas
Divide cheese, corn/black beans, cilantro, peppers between tortillas
Cover each with a second tortilla
Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes
Flip and cook other side until golden, about one minute
Cut into wedges and serve
Repeat with remaining quesadillas

Serve each wedge with a dollop of cilantro yogurt sauce (recipe above)

SOUTHWESTERN CHICKEN SOUP

1/2 pound boneless, skinless chicken breast, diced
1/4 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 can whole kernel corn, rinsed and drained
1 can black beans, rinsed and drained
3 cups low sodium chicken broth
1 regular can diced tomatoes with green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1/8 tsp cayenne pepper or to your taste

Cook chicken, onion and garlic in oil until chicken is lightly brown and onion is tender.
Stir in corn, beans, broth, tomatoes & seasonings.
Bring to a boil.
Reduce heat, cover and simmer for 10 to 15 minutes.
Garnish with yogurt and cilantro.
Delicious!!

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