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Sarita's Sensations
Your weekly guide to healthy,delicious,
(and easy!) Latin eating and drinking
Go Mexicana for the Big Game!
It is hard to miss the fact that Super Bowl Sunday is fast approaching. This uniquely 
American event is the spark for parties all over America -- gatherings with cheers, friendly wagering and, of course, FOOD!
Americans draw upon this yearly spectacle to uplift, entertain, and celebrate one of the most popular sports leagues in the country. However, what if you are foreign-born like so many of us in this country?
Don't let those cheering American fans have all the fun. Embrace this boisterous extravaganza and make it your own by serving up healthy game day treats with Latino flair! Turn up the heat with chilies and spices while making some healthy substitutions to the traditional snacks. Even if your team loses, you can still feel good about what you ate during the game.
1. Slice up carrots, celery and jicama and serve with salsa or guacamole. Bake your own tortilla chips or purchase baked chips. If you have a creamy dip, try adding chilies
and/or spices, so that a little bit will go a long way.
2. Make oven-baked chicken strips -- a healthier alternative to buffalo wings. Mix up cumin, chili powder, crushedgarlic, and lime juice; marinate and broil. You won't miss
the old standbys.
3. Substitute chicken or turkey for beef in chili or try a spicyvegetarian option loaded with beans, chilies and freshherbs and spices.
Check out the recipes below for more game day winners.
Quesadillas With Potatoes, Green Chiles And Asadero Cheese
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8 Servings
Ingredients: 1 pound russet potatoes 1 tablespoon olive oil 1 cup white onion, minced 1 teaspoon dried oregano 1/4 cup cilantro, minced 2 4-ounce cans diced hot green chiles, drained 12 7-inch flour tortillas 3.5 ounces Asadero cheese
Preparation 1. Boil potatoes in salted water until just tender, but still firm. Drain. Let sit until cool enough to peel and dice into 1/2-inch cubes.
2. Preheat oven to 400°F. Heat olive oil in a medium-sized skillet. Add potatoes, onion and oregano. Cook 7-8 minutes stirring frequently to prevent sticking. Stir in cilantro and chiles. Cook 2 minutes longer, until mixture is heated through. Salt and pepper to taste. You should have about 3 cups filling.
3. Place 1/4 cup of the potato mixture on half of a tortilla. Sprinkle with approximately 1 tablespoon cheese. Fold the unfilled half of the tortilla over the filled half, pressing edges to form a half circle. Arrange on lightly greased or baking sheet. Continue procedure, using all tortillas. Bake 6-8 minutes, or until the tortilla browns and the cheese melts. Serve with your favorite salsa.
Recipe adapted from WI Cheese Nutrition Analysis Cal: 341; Fat: 9g; Sodium: 690mg; Carb: 54g; Protein: 11g |
Avocado, Jicama And Grilled Shrimp Salsa On Black Bean and Granqueso Nachos |
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Serves 8-10
Ingredients Salsa 12 large shrimp, peeled and deveined 1 tablespoon minced garlic 3 tablespoons minced jalapeño 1/3 cup minced, sweet onions 1/2 cup avocado, diced 1/2 cup jicama, diced 2/3 cup tomato, diced 1 tablespoon fresh ginger, grated 2 tablespoons chopped cilantro 3 tablespoons fresh lime juice 2 tablespoons olive oil Nachos 2 dozen tortilla chips 1 cup cooked black beans, pureed to make a paste 1/3 cup grated GranQueso cheese
Preparation 1. Salsa: Season shrimp with salt. Grill over medium heat until cooked. Cool shrimp, chop and combine with remaining ingredients. Season with salt to taste.
2. Spread tortilla chips with room temperature black beanpaste. Sprinkle liberally with GranQueso and top with shrimp salsa.
Recipe adapted from WI Cheese Nutrition Analysis Cal: 196; Fat: 10g; Sodium: 107mg; Carb: 21g; Protein: 6g |
