Mexicanchickenwingswithjalapenocilantrodip Recipes

MEXICAN CHICKEN WINGS

Mexican Chicken Wings image

I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. -Barbara McConaughey, Houlton, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 2 dozen (3-2/3 cups dip).

Number Of Ingredients 13

Ingredients

12 whole chicken wings (about 2-1/2 pounds)
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon ground cumin
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
JALAPENO-CILANTRO DIP:
2-1/2 cups sour cream
3 cups fresh cilantro leaves
6 green onions, cut into 3-inch pieces
4 jalapeno peppers, seeded
3 teaspoons salt

Steps:

Cut chicken wings into 3 sections; discard wing tip section. In a large bowl or shallow dish, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time. Turn to coat. , Transfer to a greased 13x9-in. baking pan. Bake, uncovered, at 375° for 25-27 minutes on each side or until juices run clear and coating is set., Meanwhile, in a blender, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.

Nutrition Facts : Calories 360 calories, Fat 24g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 1416mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

MEXICAN CHICKEN WINGS WITH JALAPENO CILANTRO DIP

Mexican Chicken Wings With Jalapeno Cilantro Dip image

Make and share this Mexican Chicken Wings With Jalapeno Cilantro Dip recipe from Food.com.

Provided by JenniferK2

Categories Chicken

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs chicken wings (12 wings)
1/3 cup flour
1/3 cup cornmeal
1 tablespoon cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
2 1/2 cups sour cream
3 cups cilantro, loosely packed
6 green onions, cut into 3 inch pieces
4 jalapeno peppers, seeded
3 teaspoons salt

Steps:

Cut chicken wings into three sections; discard wing tip section.
In large resealable bag, combine the flour, cornmeal, cumin, 1 1/2 t salt, pepper and cayenne. Add the chicken wings, a few at a time, and shake to coat.
Transfer to a greased 13x9 baking dish. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear and coating is set, turning once.
Meanwhile, in a blender or food processor, combine the sour cream, cilantro, green onions, jalapeno peppers and 3 t salt; cover and process until blended. Refrigerate until serving. Serve with wings.

Nutrition Facts : Calories 345, Fat 25.5, SaturatedFat 10.5, Cholesterol 93.9, Sodium 971.8, Carbohydrate 8.7, Fiber 0.9, Sugar 0.5, Protein 19.9

MEXICAN CHICKEN WITH JALAPENO POPPER SAUCE

Mexican Chicken With Jalapeno Popper Sauce image

Make and share this Mexican Chicken With Jalapeno Popper Sauce recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 chicken breasts (or equivalent chicken tenders)
1 teaspoon cumin (to taste)
1 teaspoon chili powder (to taste and try ancho or chipotle for a change)
salt
2 garlic cloves, Minced
3 jalapenos, Seeded and Chopped
8 ounces cream cheese
1 -1 1/2 cup chicken broth (adjust for desired thickness)
3 slices bacon
3/4 cup shredded cheddar cheese or 3/4 cup colby-monterey jack cheese
1 tablespoon fresh cilantro, chopped plus more for garnish
Mexican rice or pasta

Steps:

Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps. Crumble bacon once cooked; set aside.
Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.
Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant. Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted.
Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican rice and topped with sauce. Garnish with additional cilantro if desired.

Nutrition Facts : Calories 513.1, Fat 39.8, SaturatedFat 19.4, Cholesterol 158.4, Sodium 631.7, Carbohydrate 4.6, Fiber 0.6, Sugar 2.6, Protein 33.6

MEXICAN-STYLE CHICKEN SANDWICHES

Mexican-Style Chicken Sandwiches image

Provided by Stacey Siegal

Categories Sandwich Bean Chicken Sauté Quick & Easy Monterey Jack Bon Appétit New York

Number Of Ingredients 12

Ingredients

2/3 cup mayonnaise
2 tablespoons fresh lime juice
1 1/2 teaspoons grated lime peel
1 15- to 16-ounce can black beans, drained, 2 tablespoons liquid reserved
1 1/2 teaspoons ground cumin
4 French rolls, split horizontally, lightly toasted
4 skinless boneless chicken breast halves
3/4 teaspoon cayenne pepper
1 tablespoon olive oil
4 1/4-inch-thick slices hot pepper Monterey Jack cheese
2 medium tomatoes, sliced
1 large avocado, peeled, pitted, sliced

Steps:

Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.
Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches.

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