On this Fiesta Food ONLY episode, I will show you how to make Guava and Cheese pastries for breakfast and then some healthy Enchiladas for dinner.
Guava and Cheese Pastries
Ingredients:
2 sheets frozen puff pastry dough thawed (from one 17.3-to18.3-ounce package)
1 large whole egg lightly beaten with 1 tablespoon water
8 ounces cream cheese (or American Neufchâtel cheese) at room temperature
1 tablespoon granulated sugar
1 teaspoon fresh lemon or lime juice
8 ounces of guava paste cut into chunks
1 tablespoon fresh orange or lime juic3
¼ cup granulated sugar
¼ cup water
Instructions:
1.) In a food processor, combine the cream cheese, sugar, and lemon juice water until it's fluffy. It helps to have the cream cheese at room temperature and you might have to pulse it a few times to achieve this. Set aside in a separate bowl.
2.) Next, clean the food processor, and add the guava pasta and orange juice, and process until smooth. BE CAREFUL with this. The chunks I put into my processor were a little big and it caused the food processor to jump a little, so either cut them into small cubes or make sure to have a hand on the food processor when you start it. In the end, it should have a jam-like consistency.
3.) Unroll the puff pastry on a lightly floured surface. Roll it out so you can cut 6 squares that are 4 inches by 4 inches. Place them on a baking sheet lined with parchment paper.
4.) Add a tablespoon of the guava mixture topped with a tablespoon of cream cheese filling, to the center of each square. You can Scramble one egg and brush filling around the edges or just fold the pastry into a triangle, and press the edges to seal. I used a fork to seal the edges. Once all the pastries are filled and folded, move the filled pastries to the refrigerator and let them firm up for about 20 to 30 minutes.
5.) Preheat the oven to 400°F. Make the glaze by combining the sugar and water and simmer over medium heat until the sugar dissolves. This will take about 5 minutes. Remove from the heat and cool.
6.) After the pastries are done chilling, remove them from the fridge and brush the tops of them with a scrambled egg, and then bake until lightly golden, 25 to 35 minutes. Rotate the baking sheets halfway through baking time to ensure even browning. Once they're done baking, remove them from the oven and immediately brush the pastries with the simple syrup. Allow the pastries to rest for 10 minutes on the baking sheet before transferring to a cooling rack. Be sure to cool them because THEY ARE SUPER HOT!!! Serve immediately, or freeze by wrapping them in foil and putting them in a freezer-safe container or bag.
Healthy Chicken Enchiladas
Ingredients:
2-3 tablespoons olive oil
1 lb boneless skinless chicken breast
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion diced
3 cloves garlic minced
1 (15-ounce) can of black beans drained and rinsed
1 (4.5 ounces) can of diced green chilis
3 cups red enchilada sauce
12 tortillas
1 cup shredded cheddar cheese
Instructions:
1.) Prep your chicken breasts by seasoning both sides with salt, pepper, cumin, and garlic powder, and cook in a saute pan over medium heat. This will take about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F. Move it to a cutting board to cool.
2.) To the same pan, add the diced onion and garlic. Cook until onions are translucent. Add the black beans and diced green chilis to the onion and garlic and stir until combined. Reduce heat to low and allow the flavors to blend while shredding the chicken.
3.) Preheat oven to 350°F and spray a large 9×13 inch casserole dish with cooking spray. Set aside.
4.) Prepare the tortillas by covering them with a damp paper towel and heating them in the microwave for 30 seconds. Dip each tortilla in a shallow bowl with 1/2 cup enchilada sauce then spoon 1/4 cup chicken and black bean mixture into the tortilla. Fold in the sides of the tortilla and then roll up. Place them seam down at the end of the prepared baking dish. Repeat the process until all tortillas and filling are used and the pan is full of enchiladas.
5.) Bake in preheated oven for 15 minutes or until sauce is bubbling and cheese is melted. Top with pico de gallo, sour cream, plain Greek yogurt, and or guacamole or fresh avocados, and enjoy!
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