Websites

Mexgrocer.com
Fomar USA - All Mexican Food Ingredients
EthnicGrocer.com
Gourmet Sleuth
AsiaMex (a somewhat unusual site)



Recipes

Chipotle Chicken Cups
Tortilla Soup
Chicken Enchiladas

Chipotle Chicken Cups

24 wonton skins
1 cup/250 mL reduced-fat cheddar cheese
1/3 cup/80 mL reduced-fat ricotta cheese
1/4 cup/60 mL canned green chiles, drained
2 tbsp/30 ml, more if desired Watkins Jalapeno Pepper Sauce
1 tsp/5 mL Watkins Minced Green Onion
1/4 tsp/1.2 mL Watkins Cumin
48 ripe olive slices
Pimento slices for garnish, if desired

Directions

Spray two miniature muffin tins with cooking spray. With a 3-inch/8-cm cookie cutter, cut wonton skins into circles. Place one circle in each muffin cup; mold it to the cup. Spray lightly with additional cooking spray. Bake at 350ºF./180ºC. for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s).

Combine cheeses, chiles, Inferno Sauce, Minced Green Onion, and Cumin in medium bowl; mix well. Fill each cup with 2 tsp/10 ml of the cheese filling. Top with two olive slices. Bake for 10 minutes or until bubbly. Top with pimento. Serve warm.

Makes 24 - 2 per serving.

Tortilla Soup

Start to Finish: 30 minutes

Ingredients
1 cup chopped onion
4 cloves garlic, minced
2 to 4 Anaheim or poblano chili peppers, seeded and chopped
1 tablespoon ground cumin
2 tablespoons cooking oil
1-1/2 cups frozen corn
3 medium tomatoes, chopped
2 14-ounce cans reduced-sodium chicken broth (3-1/2 cups)
1-1/2 cups shredded cooked chicken
1/2 cup snipped fresh cilantro, chopped
2 cups coarsely crushed tortilla chips or 2 tablespoons Masa Harina (corn flour)
1 cup shredded Monterey Jack cheese (4 ounces) (optional)
Tortilla chips (optional)
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Directions
1. In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn, tomatoes, chicken broth, shredded cooked chicken, and the chopped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.

Nutrition facts per serving:
calories: 274
total fat: 13g
saturated fat: 2g
cholesterol: 29mg
sodium: 504mg
carbohydrate: 26g
fiber: 4g
protein: 16g
vitamin A: 7%
vitamin C: 78%
calcium: 3%
iron: 14%