Easy, delicious recipes

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CHILE LIME STEAK WITH BLACK BEAN & MANGO SALSA

Prep Time: 15 minutes

Marinate Time: 30 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

3/4 cup Lawry’s Mexican Chile & Lime Marinade With Lime Juice

1/4 cup chopped fresh cilantro

1- lb. boneless sirloin steak, about 1 inch thick

1 medium ripe mango, peeled, seeded and chopped

1 can (15 oz.) black beans, rinsed and drained

1 medium tomato, chopped

1/2 cup chopped red onion

1 tsp. Lawry’s Garlic Salt

Directions:

1. In small bowl, combine Lawry’s Mexican Chile & Lime Marinade With

Lime Juice with cilantro; set aside.

2. In large resealable plastic bag, pour 1/2 cup marinade mixture

over steak; turn to coat. Close bag and marinate in refrigerator 30

minutes. Reserve remaining marinade mixture.

3. Remove steak from marinade, discarding marinade. Grill or broil

steak, turning once and brushing with 2 tablespoons reserved marinade

mixture, 10 minutes or until desired doneness.

4. Meanwhile, in large bowl, toss remaining reserved marinade mixture

with remaining ingredients. Chill, if desired. To serve, top steak

with salsa.

.

CHEESY CHICKEN FLAUTAS

Prep Time: 17 minutes

Cook Time: 21 minutes

Serves: 4

Ingredients:

1/2 cup sour cream

2 Tbsp. PLUS 1/4 cup Lawry’s Mexican Chile & Lime Marinade With Lime

Juice, divided

1 lb. cooked boneless chicken, shredded

Vegetable oil for frying

16 corn tortillas

1 cup shredded Monterey Jack cheese (about 4 oz.)

Directions:

1. In small bowl, combine sour cream with 2 tablespoon Lawry’s

Mexican Chile & Lime Marinade With Lime Juice; set aside.

2. In deep 12-inch nonstick skillet, heat chicken with remaining 1/4

cup Marinade over medium heat, stirring occasionally, 4 minutes or

until thickened. Remove chicken from skillet and set aside. Wipe

skillet with paper towels.

3. In same skillet, heat 1-inch oil over medium-high heat and fry

tortillas, one at a time, 10 seconds or until softened; drain on

paper towels. Evenly spoon chicken mixture onto tortillas, then top

with cheese. Roll up and secure with wooden toothpicks. Fry flautas,

in batches, turning occasionally, 3 minutes or until crisp. Drain on

paper towels; remove toothpicks. Serve with sour cream sauce and, if

desired, guacamole and salsa.

.

CHILE LIME SHRIMP & PINEAPPLE KABOBS

Prep Time: 30 minutes

Cook Time: 8 minutes

Marinate Time: 30 minutes

Serves: 6

Ingredients:

1/2 cup Lawry’s Mexican Chile & Lime Marinade With Lime Juice

1-1/2 lbs. uncooked large shrimp, peeled and deveined

1 can (20 oz.) pineapple chunks in natural juice, drained OR 2 cups

fresh pineapple chunks

1 medium red onion, cut into chunks

2 bell peppers, cut into chunks

Directions:

1. In large resealable plastic bag, pour 1/4 cup Lawry’s Mexican

Chile & Lime Marinade With Lime Juice over shrimp; turn to coat.

Close bag and marinate in refrigerator 30 minutes. Remove shrimp from

Marinade, discarding Marinade.

2. On skewers, alternately thread shrimp with pineapple, onion and

bell peppers. Grill kabobs, turning occasionally and brushing with

remaining 1/4 cup Marinade, 8 minutes or until shrimp turn pink.

.

MEXICAN GRILLED CHICKEN & CORN

Prep Time: 10 minutes

Marinate Time: 30 minutes

Cook Time: 20 minutes

Serves: 6

Ingredients:

3/4 cup Lawry’s Mexican Chile & Lime Marinade With Lime Juice

2-1/2- to 3-lb. chicken, cut into serving pieces

1 Tbsp. chopped fresh cilantro

6 corn-on-the-cob, husks pulled back and silks removed

Directions:

1. In large resealable plastic bag pour 1/2 cup Lawry’s Mexican Chile

& Lime Marinade With Lime Juice over chicken. Add cilantro and turn

to evenly coat. Marinate in refrigerator 30 minutes.

2. Meanwhile, brush corn with remaining Marinade. Grill corn, turning

occasionally, 10 minutes or until tender.

3. Remove chicken from Marinade, discarding Marinade. Grill chicken,

turning occasionally and brushing, if desired, with additional

Marinade 20 minutes or until chicken is thoroughly cooked.

Tip: Serve grilled corn garnished, if desired, with Lawry’s Garlic

Salt and crumbled Queso Fresco cheese.

.

Marinating 101:

Marinate in glass, ceramic or plastic. Don’t use aluminum, as acids

in the food or marinade can react with the metal.

Marinate in the fridge. The cold temperature helps inhibit the growth

of illness-causing bacteria.

Marinate for 30 minutes. Half an hour gives meat time to absorb

flavor, but won’t give it a chance to get tough.

Toss used marinade. Once a marinade has been in contact with uncooked

meat or poultry, which can carry harmful bacteria, discard the used

liquid.

Keep food moist as it cooks. In the oven or on the grill, brush meats

and veggies with fresh marinade to lock in moisture and flavor.

Serve on a clean plate. After cooking, place meat or poultry on a

clean plate. Don’t reuse dishes that have held raw meat.

Grilling Tips:

Turn meat with a spatula or tongs, not a fork. A fork can puncture

the meat and cause juices to be lost.

Soak wooden skewers in water for 15 minutes before using. This helps

keep them from scorching on the grill.

Avoid flare-ups by trimming meat of excess fat.

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