Dinner
Air Fryer Chimichanga
Ingredients
1 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
3/4 c. salsa
4 c. shredded cooked chicken
Kosher salt
Freshly ground black pepper
1 (15-oz.) can refried beans
8 large flour tortillas
1 c. shredded cheddar
1 c. shredded pepper jack
1/2 c. sour cream, plus more for serving
Olive oil cooking spray
Hot sauce and guacamole, for serving
Directions
Step 1: In a medium skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook, stirring, until fragrant, about 1 minute. Add salsa and bring to a simmer, then add chicken and toss to coat; season with salt and black pepper. Remove from heat.
Step 2: Spread about 1/4 cup beans in center of tortillas, then sprinkle with both cheeses. Top with about 1/2 c. chicken mixture and sour cream. Roll into a burrito by folding top and bottom of tortilla into center, then fold right side over filling, tucking and tightly rolling to seal. Transfer to a plate seam side down.
Step 3: Working in batches, in an air-fryer basket, arrange burritos seam side down; spray with cooking spray. Cook at 400° for 5 minutes, then turn, spray with more cooking spray, and cook 5 minutes more.
Step 4: Divide chimichangas among plates. Drizzle with hot sauce and sour cream. Serve with guacamole alongside
Smoky Triple Bean, Brown Rice & Quinoa Chili
*Weis Market Exclusive
Makes: 8(1 cup) servings
1 tablespoon Olive Oil
2 medium carrots, chopped
1 large white onion, halved and chopped
1 small canned chipotle pepper in adobo sauce, chopped
2 tablespoons Chili Powder
1 tablespoon Ground Cumin
1 tablespoon Unsweetened Baking Cocoa
2 teaspoons smoked paprika
3 cans (14.5 ounces each) Fire Roasted Diced Tomatoes
1 can (15 ounces) Black Beans, drained and rinsed
1 can (15.5 ounces) Garbanzo Beans, drained and rinsed
1 can (15.5 ounces) Kidney Beans, drained and rinsed
1 package (8.5 ounces) ready to serve quinoa & brown rice
1 large avocado, halved, pitted and chopped
1 small red onion, halved and chopped Chopped fresh cilantro for garnish
Directions:
1. In large saucepot, heat oil over medium-high heat. Add carrots and white onion; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in chipotle pepper, chili powder, cumin, baking cocoa and paprika; cook 1 minute or until fragrant, stirring occasionally. Stir in tomatoes with their juice and beans; heat to a boil. Reduce heat to low; simmer 30 minutes or until slightly thickened, stirring occasionally. Stir in rice and quinoa; cook 2 minutes or until heated through, stirring occasionally. Makes about 8 cups.
2. Serve chili topped with avocado, red onion, and cilantro.
Beans & Cheese Taquitos
Ingredients
TAQUITOS
1 (16-oz.) can refried beans
1/2 c. shredded pepper Jack (about 2 oz.)
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 12 small corn or flour tortillas
1 c. shredded cheddar (about 4 oz.)
Neutral oil, for frying
GREEN CHILE SOUR CREAM SAUCE
1 (4-oz.) can green chiles, drained
• 1/2 c. sour cream
• 1/4 c. chopped fresh cilantro
• 1 clove garlic, minced
• 1 tbsp.
fresh lime juice
• Kosher salt
Freshly ground black pepper
Directions
TAQUITOS
Step 1: In a large bowl, combine beans, pepper Jack, chili powder, and cumin.
Step 2: Place tortillas on a heatproof plate and cover with a damp paper towel. Microwave until warm, about 15 seconds.
Step 3: Place about 2 tablespoons bean mixture in center of tortilla. Top with cheddar and tightly roll up.
Step 4: Into a large, high-sided skillet, pour oil to a depth of about 1/2". Heat over medium heat until oil is shimmering (an instant-read thermometer should register about 350°).
Step 5: Working in batches, fry rolled tortillas seam side down until golden, 2 to 3 minutes (flour tortillas may take 4 to 5 minutes). Flip and fry second side until golden, 1 to 2 minutes more. Using tongs, transfer to a paper towel-lined plate. Repeat with remaining tortillas, adjusting heat as needed.
GREEN CHILE SOUR CREAM SAUCE
Step 1: In a medium bowl, combine green chiles, sour cream, cilantro, garlic, and lime juice; season with salt and pepper.
Step 2: Serve taquitos warm with dipping sauce alongside.
Step 3: Make ahead: Sour cream sauce can be made 1 day ahead. Store in an airtight container and refrigerate
Burrito Zucchini Boats
Ingredients
3 zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. paprika
1/2 c. black beans
1/2 c. chopped cherry tomatoes
1/2 c. corn
1 c. shredded cheddar
1 c. shredded Monterey jack
Directions
Step 1: Preheat oven to 350°. Score zucchini (like you're dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9"-x-13" baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes.
Step 2: n a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Step 3: Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Step 4: Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro before serving.
Cabbage Enchiladas
Ingredients
1 head green cabbage 1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. cooked and shredded chicken
1 1/3 c. red enchilada sauce, divided
2 tbsp. chopped cilantro, plus more for garnish
1 c. shredded Monterey jack
1/2 c. shredded cheddar
Sour cream, for drizzling
Directions
Step 1: Preheat oven to 350°. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
Step 2: In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin, and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.
Step 3: Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder - like a burrito! Repeat until all chicken mixture is used.
Step 4: Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve.
Carne Asada Tacos
Ingredients
1 c. coarsely chopped fresh cilantro,
plus more for serving
1 chipotle chile in adobo, plus 1 tbsp.
adobo sauce
2 scallions, coarsely chopped
cloves garlic, finely chopped Zest and juice of 2 limes
Zest and juice of 1 navel orange
1 tbsp. canola oil, plus more for grill
1 tbsp. Worcestershire sauce
2 1/2 tsp. ground cumin
1 tsp. kosher salt, plus more
1 tsp. freshly ground black pepper,
plus more
1 lb. skirt or flank steak, trimmed, cut
into 6" pieces
8 small corn tortillas
1/2 c. chopped white onion
Sliced red radishes, cotija, and salsa
verde, for serving
Directions
Step 1: In a food processor or blender, blend cilantro, chipotle chile, adobo sauce, scallions, garlic, lime zest, lime juice, orange zest, orange juice, oil, Worcestershire sauce, cumin, salt, and pepper until smooth.
Step 2: Place steak in a large resealable bag and pour in marinade. Press air out of bag and massage marinade into steak. Refrigerate at least 4 hours or up to overnight.
Step 3: Prepare a grill for medium-high heat; heat 5 minutes (or preheat a large cast-iron skillet over medium-high heat). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil. Repeat if needed to make sure grates are coated.
Step 4: Using paper towels, pat excess marinade from steak; season both sides with a heavy pinch of salt and pepper.
Step 5: Grill steak until just browned on one side, about 3 minutes. Flip and continue to grill until second side is browned and an instant-read thermometer inserted into thickest part registers 125°, 2 to 3 minutes more. Transfer steak to a cutting board, tent with foil, and let rest 5 minutes.
Step 6: Meanwhile, reduce grill heat to medium and grill tortillas until just toasted, 20 to 30 seconds per side. Transfer tortillas to a platter.
Step 7: Slice steak against the grain into bite-sized pieces. Top each tortilla with steak, onion, cilantro, radishes, cotija, and salsa verde
Chicken Fajita Marinade
Ingredients
4 tbsp. extra-virgin olive oil or canola oil, divided
2 cloves garlic, grated or minced
1 tbsp. lime zest, plus 2 tbsp. lime juice
1 1/2 tsp. ground cumin, divided
1 tsp. chili powder
1/2 tsp. red pepper flakes Kosher salt
2 lb. boneless skinless chicken breasts (4 breasts)
6 multi-colored bell peppers, halved, seeds and ribs removed
2 large red onions, sliced horizontally 1⁄2" thick, rings kept intact
12 (8") flour tortillas Sour cream, for serving Sliced avocado, for serving Chopped cilantro, for serving
Hot sauce, for serving
Directions
Step 1: Make the marinade: In a large bowl, whisk together 2 tablespoons oil, garlic, lime zest and juice, 1 teaspoon cumin, chili powder, red pepper flakes, and 2 teaspoons salt.
Step 2: Place a boneless, skinless chicken breast on a cutting board. While pressing chicken flat with the palm of your non-knife hand, slice horizontally through the center to create 2 even pieces. Repeat with remaining 3 breasts. Add the chicken to marinade and toss to coat. Refrigerate for at least 30 minutes, or up to 4 hours.
Step 3: Preheat grill to medium high for 5 minutes and clean and grease the grates with oil. Place the peppers in a separate large bowl and drizzle with 1 tablespoon oil, remaining 1⁄2 teaspoon cumin, and 1 teaspoon salt. Toss to combine.
Step 4: Place onions on a rimmed baking sheet, taking care to keep rings intact, and drizzle evenly with remaining 1 tablespoon oil and 1 teaspoon salt.
Step 5: Remove the chicken from the marinade and place on the grill with the peppers and onions. Cook, turning the chicken once and removing when cooked through, 6 to 8 minutes. Transfer to a cutting board, cover, and continue cooking vegetables, turning the peppers often and the onions once, until tender and charred in spots, about 15 minutes total.
Step 6: Wrap the tortillas in aluminum foil. Place on the still warm grill, close the lid and let warm through for 5 minutes.
Step 7: Meanwhile, slice both the peppers and chicken into 1⁄2" to 4" sized strips and combine on a platter with onions. Serve warm with the tortillas, sour cream, sliced avocado, and hot sauce
Chipotle Bowl
Ingredients
CHIPOTLE CHICKEN
1/2 red onion, coarsely chopped
2 cloves garlic
1 chipotle chile in adobo, plus 2 tbsp. sauce
3 tbsp. vegetable oil
Juice of 1 lime
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts
CILANTRO-LIME RICE
1 tbsp. unsalted butter
1 c. basmati rice, rinsed, drained
• 1/2 tsp. kosher salt
Juice of 2 limes, divided
2 c. water
• 1 tbsp. chopped fresh cilantro
BLACK BEANS
• 2 tbsp. neutral oil
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
• 2 (15.5-oz.) cans black beans, undrained
1 c. water
1 tsp. chipotle chile powder
1 tsp. dried oregano
1 tsp. ground cumin
1 bay leaf
Kosher salt
• Freshly ground black pepper
CORN SALSA
24 oz. frozen corn, cooked
1 medium red onion, chopped
• 1 small jalapeño, stemmed, seeded, finely chopped
• 1/4 c. fresh cilantro, chopped
1 tbsp. fresh lemon juice
• 1 tbsp. fresh lime juice
Kosher salt
ASSEMBLY
Guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges, for serving
Add beans, some bean liquid, water, chile powder, oregano, cumin, and bay leaf and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper.
CORN SALSA
In a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.
ASSEMBLY
Slice reserved chicken into 1" pieces.
Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.
Yuca Fries
Ingredients
2 large yuca
2 tbsp. extra-virgin olive oil
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 large avocado, pitted
1/4 c. sour cream
Juice of 1 lime
1/4 c. packed cilantro
Directions
Step 1: Preheat oven to 450°. Bring a large pot of water to a boil. Trim ends of yuca and cut each one in half, widthwise. Stand them on their ends and use a sharp knife to cut the waxy peel off. Cut each piece in half lengthwise and then cut in half lengthwise one more time to create 16 pieces total. Trim the fibrous center out of each piece.
Step 2: Place cut yuca into boiling water and let boil until fork tender, 8 to 10 minutes. Using a slotted spoon, remove from pot and place on a paper towel lined cutting board. Pat dry with another paper towel.
Step 3: Place dried yuca into a large bowl and toss with oil. Season with chili powder, salt, and pepper and toss again to evenly coat. Place yuca on a large baking sheet in an even layer.
Step 4: Bake until golden and crispy, about 25 minutes, tossing halfway through.
Step 5: Meanwhile make dipping sauce: In a small food processor or blender, combine avocado, sour cream, lime juice, and cilantro and blend until smooth. Season with salt and pepper.
Step 6: Serve fries immediately with dipping sauce
Shrimp Tacos
Ingredients
1/4 c. extra-virgin olive oil
3 tbsp. freshly chopped cilantro
Juice of 3 limes, divided
kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and
deveined
1/4 head red cabbage, shredded
1/4 c. mayonnaise
1 tbsp. sriracha
4 medium tortillas
Directions:
Step 1: In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.
Step 2: Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.