2) Brush both sides of the tortillas with olive oil and sprinkle with salt. Cut each tortilla into 8 wedges. Working in batches, mold each tortilla triangle to fit the muffin cups and bake 7-8 minutes until crisp and golden. Remove from muffin tin and set aside.

3) For the chicken, in a large pot, combine chicken breasts, onion, garlic, parsley, mint, bay leaf and salt. Add 8 cups of water and bring to a boil over high heat. Reduce heat and simmer covered for 10 minutes. Turn heat off and let sit covered an additional 10 minutes. Remove chicken from broth, allow to cool slightly and then shred chicken.

4) For the bean mixture, in a medium saucepan, heat oil over high heat. Add beans and cumin, stirring 1 minute. Add ketchup, honey, orange juice, soy sauce, sherry vinegar and chopped chipotles. Lower heat to medium and continue to cook until sauce is syrupy, about 5 minutes. Add shredded chicken, stir to coat and remove from heat.

5) For the guacamole, cut avocados in large chunks and mash in a medium bowl with a fork. Stir in tomatoes, lime juice, lemon juice, cumin, salt and cayenne pepper.

6) To assemble, top each baked tortilla cup with a heaping spoonful of the chicken and bean mixture followed by a dollop of guacamole. Serve immediately.

Yield: 32 tostadas

Directions

1) Preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place fish in a shallow dish. To make the marinade, in a small bowl, whisk oil, lime juice, lime zest, chili powder, cumin, salt and pepper. Pour over fish and marinate 20 minutes.

2) For the dressing, in a food processor, combine sour cream, mayonnaise, lime juice, chipotle pepper and salt. Puree mixture for 10 seconds. Place in serving bowl, stir in parsley, cover and refrigerate until ready to assemble.

3) Remove fish from marinade and place on prepared baking sheet. Bake 9-11 minutes until fish is cooked through. Let fish rest for 5 minutes and then flake with a fork. Leave oven on to heat tortillas.

4) To assemble, divide tortillas into 2 stacks and wrap in aluminum foil. Place in heated oven for 3-5 minutes to heat through. Divide the flaked fish among the tortillas and garnish with green and purple cabbage. Drizzle with chipotle dressing and roll up around fillings. Serve immediately.

Serves 4

1 cup grated Sharp Cheddar Cheese

Directions

1) For the chili, in a small bowl, mix together chili powder, cumin, oregano, paprika, salt, pepper and cayenne. Set aside. In a large pot, brown ground beef over medium-high heat, stirring to break up the meat. Drain off the fat and set beef aside. Using the same pot, heat olive oil over medium-high heat. Add onions, garlic, red and green peppers, stirring about 5-6 minutes, until vegetables are softened. Add tomato paste and the seasoning mix and cook, stirring for 1 minute. Add canned tomatoes, salsa, kidney beans and browned beef. Lower heat to a simmer and cook covered for 1 hour, stirring occasionally.

2) For the fries, preheat oven to 425ºF. Line 2 baking sheets with parchment paper. Cut baking potatoes into ½-inch thick matchsticks. In a large bowl, toss the potatoes with olive oil, salt, chili powder, paprika and pepper. Spread the potatoes in a single layer on the baking sheets. Bake 30-40 minutes, until golden and crisp, tossing a few times during cooking.

3) For the pico de gallo, combine tomatoes, jalapeno, parsley, lime juice and salt in a small bowl. Toss to combine and refrigerate until ready to use.

4) To assemble, preheat broiler to high. Place fries on an oven safe dish, top with chili and sprinkle grated cheddar cheese over top. Place under the broiler to melt cheese. Remove from oven, top with pico de gallo and serve immediately.

Serves 6-8

Directions

1) In a medium saucepan, combine chicken, barbeque sauce, lime juice, cumin and chili powder over medium heat. Reduce to a simmer and cook stirring occasionally for 10 minutes. Remove from heat.

2) Preheat oven to 350ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Spread a single layer of tortilla chips on the baking sheet and top with half the chicken mixture and 1¼ cups cheese. Place another layer of chips over cheese and top with remaining chicken and cheese. Bake for 10 minutes, until cheese is melted and golden brown. Garnish nachos with chopped tomatoes, jalapenos and barbeque sauce. Serve with guacamole and sour cream.

Serves 4-6

4 hamburger buns
2 tomatoes, sliced
1 avocado, sliced

Directions

1) For the hamburger, preheat grill to medium-high heat. Place ground beef, chopped chipotle pepper, adobo sauce, salt, cumin and pepper in a large bowl. Mix all ingredients together using your hands, taking care not to handle the meat too much. Form the meat into 4-6oz. patties. Lightly oil the grilling surface and place patties on the preheated grill. Cook for about 6-8 minutes per side, depending on desired doneness. Remove from grill.

2) For the coleslaw, while the burgers are cooking, in a large bowl, combine coleslaw, mayonnaise, parsley, lime juice, adobo sauce, cumin, chili powder, salt and pepper. Toss to combine well. Set aside until ready to assemble burgers.

3) For the burger sauce, in a medium bowl, whisk together sour cream, salsa, mayonnaise, lime juice, sugar, cumin and chili powder until well combined.

4) To assemble the burgers, spread the burger sauce onto the insides of the top and bottom of the buns. Place a layer of coleslaw on the bottom bun followed by the cooked burger, a large slice of avocado, a tomato slice, another layer of coleslaw and the top bun. Serve immediately.

Serves 4

2) Trim visible fat from steaks and set aside.

3) In a large bowl, whisk lime juice, tequila, 2 tbsp vegetable oil, garlic, chili powder, cumin, oregano and pepper. Add steak to marinade, turning to coat well. Marinate covered and chill for at least 2 hours or overnight.

4) Drain marinade from the meat and discard. Pat steaks dry with paper towel and season with 1/2 tsp kosher salt. Cut the meat across the grain, diagonally, into thin, finger-length strips. In a large skillet, heat 1 tbsp oil over high heat. Add sliced steak and stir for 2-3 minutes until desired doneness. Remove beef from skillet and set aside.

5) Add remaining 1 tbsp vegetable oil to skillet over high heat. Add onion, red pepper and yellow pepper, sautéing just until they start to soften, about 4 minutes. Season mixture with 1/2 tsp salt. Add beef, stir to combine and remove from heat.

6) Warm tortillas by sealing them in an aluminum foil packet. Place them in preheated oven for 10 minutes. Keep wrapped until ready to assemble.

7) For the rice, in a large saucepan, heat olive oil over medium heat. Add onions, green peppers and garlic, sauté 3 minutes until vegetables have softened. Stir in chicken broth, rice, cumin and chili powder and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until water is absorbed and rice is tender. Remove cover and stir in black beans and salsa.

8) To serve, place a spoonful of rice on the bottom of each warmed tortilla. Top with meat mixture. Add a spoonful of sour cream and salsa. Fold 2 sides of the tortilla in and roll up into a cylinder.

Serves 6-8

Directions

1) Place lettuce, tomatoes, avocado, chicken and grated cheese in a large bowl.

2) For the dressing, in a medium bowl, whisk sour cream, salsa, mayonnaise, chopped green chilies, lime juice, sugar, cumin and chili powder.

3) Add dressing to salad bowl, tossing well to coat. Sprinkle salad with crumbled tortilla chips.

Serves 4

Directions

1) For the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour and whisk continuously for 30 seconds. Whisk in chili powder, cumin and garlic powder. Gradually whisk in the tomato sauce and chicken broth, whisking constantly to remove any lumps. Reduce heat and simmer 10 minutes until slightly thickened. Remove from heat and set aside.

2) For the rice, in a medium saucepan, heat olive oil over medium-low heat and add the onion, garlic, cumin, chili powder and salt. Cook stirring for 2 minutes. Add rice and stir well to coat. Add chicken broth and bring to a boil. Cover, reduce heat to low and simmer about 18 minutes, until rice is cooked. Remove from heat and let cool slightly. In a large bowl, combine shredded chicken, ½ cup enchilada sauce, lime juice, 1 cup cheese, sour cream and cooked rice. Stir well to combine.

3) To assemble, preheat oven to 350ºF. Coat a 13×9-inch baking dish with non-stick cooking spray. Cover the bottom with 1 cup salsa. Place tortilla wrappers on a flat service and spoon about ½ cup chicken and rice mixture in the center of the wrapper. Fold up and place in prepared dish with the seam side down. Cover with remaining enchilada sauce and sprinkle with ¾ cup cheese. Bake uncovered for 20 minutes. Let sit for 10 minutes before serving. Garnish with chopped jalapenos and serve with guacamole and salsa.

Serves 8

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.

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