.:Pork Carnitas:.

We had this last week at my brother in law and sister in law's house, and it was DELICIOUS! I can't wait to make it for us one of these days. So tasty....

PORK CARNITAS

1 T packed brown sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano leaves

1 T beef base

1 tsp salt

Freshly ground pepper

4 lbs pork loin roast

1/2 C water

Juice of 1 fresh orange

Juice of 1 fresh lime

2 T soy sauce

2 T chopped fresh cilantro, or 1 T dried

1. In small bowl combine the brown sugar, garlic powder, onion powder, oregano, beef base, salt and pepper. Set aside.

2. Brown pork roast on all sides in large cooking pot over medium heat.

3. Reduce heat and evenly coat the roast on all sides with spice mixture.

4. Add the water, orange juice, lime juice, soy sauce, and cilantro. Heat to boiling; reduce heat; cover and simmer over low heat for 3.5 - 4 hours or until roast is so tender it falls aprt. (can also be put in oven at about 275 degrees).

5. Discard any fat and shred roast with fork, allowing meat to absorb any juices left in pan.

Serve on tortilla shells (we fried corn ones in oil - so healthy!) and top with pico de gallo (or salsa), onions, cilantro, lime wedges, cheese, guacamole, or whatever you like.

.:Chicken Quesadilla:.

I get recipes from sparkpeople all the time, so I thought I'd post a few that I thought sounded pretty tasty. Here's the first one, Mexican food is always my favorite!

NGREDIENTS
4 (7-inch) whole wheat tortillas
1/2 cup shredded light mozzarella cheese
1/4 cup shredded light cheddar cheese
2 slices smoked chicken or turkey, slivered
2 green onions, thinly sliced
1/2 cup fresh cilantro, finely chopped
1 tomato, finely chopped and drained
2 teaspoons pickled jalapeño peppers, finely chopped

DIRECTIONS
1. Place tortillas, one at a time, on a preheated nonstick skillet.
2. Evenly distribute 1/4 of mozzarella and cheddar cheeses, chicken, onions, cilantro, tomatoes and peppers over top.
3. Cook over medium heat until cheese melts (tortilla shouldn't brown).
4. Fold to make half moon and press firmly in place. Transfer to baking sheet or platter in warm oven. Repeat with remaining tortillas and remaining ingredients.
5. Cut each into two or three wedges, and serve immediately.

Serves 2

NUTRITION INFO (per serving)
Calories: 370.3
Fat: 10.2 g
Carbohydrates: 54.0 g
Protein: 20.7 g

.:Mini Mexican Quiche:.

We made these when I was visiting my mom, for a baby shower. They are DELICIOUS!

INGREDIENTS

• 1/2 cup butter or margarine, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup all-purpose flour
• 1 cup shredded Monterey Jack cheese
• 1 (4 ounce) can chopped green chilies, drained
• 2 eggs
• 1/2 cup whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

DIRECTIONS:

1. In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.
2. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 degrees F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.

We added some spicy sausage to the mixture to give it a bit more flavor. We also used a cheddar cheese blend, instead of Monterey Jack, so that it wasn't as bland. Soooo tasty!

.:Mexican Chicken Lasagna:.

We had this at Lindy's Pampered Chef party last week, and it was so tasty! I know Sarah has made it herself and loved it. I haven't tried it yet, but plan to soon! Yum!

INGREDIENTS
- 1/4 c. lightly packed Cilantro leaves
- 1 pkg. 8 oz. cream cheese
- 2 c. (8 oz.) shredded Monterey Jack cheese, divided
- 1 medium onion (about 2/3 c. chopped)
- 1 can (28 oz.) enchilada sauce
- 12 (6 inch) corn tortillas
- 3 c. diced/shredded cooked chicken

DIRECTIONS
- Microwave cream cheese in microwave 30-45 seconds, or until very soft.
- Add cilantro and 1 1/2 c. cheese; mix.
- Spread 2/3 c. enchilada sauce in bottom of pan. Set aside the rest.
- Dip four tortillas in the enchilada sauce and arrange over sauce in bottom of pan.
- Scoop half of cream cheese mixture over tortillas and spread.
- Put 1 c. of chicken and 1/3 of onion on top.
- Repeat layers one time.
- Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 c. cheese.
- Microwave, covered, on high 12-15 minutes or until center is hot.

Yield: 8 servings

I don't have a covered pan that would go in the microwave, so I will have to adjust this to the oven.

Yum!