Tuesday, January 4, 2011

Mexican Fiesta

My husband has been craving some Oaxaca Fried Chicken Bites for forever, but with trying to be healthy eaters, fried food was never on the menu.  Since he took such great care of me when I was sick last week, I decided to make him one of his favorite meals.  Oaxaca Fried Chicken Bites are stuffed with avocado and pepper jack cheese, breaded in seasoned bread crumbs, and then fried to golden deliciousness.  They go best with Chipotle Sauce from QT or Racetrac.... yes, you can buy the stuff from the gas station!  We also had some Chicken, Conchas & Chile Caldo, which is easy and delicious.  I made it as a soup for my sister Theresa, who is feeling slightly under the weather, and let the conchas soak up some of the juice so I could serve it as a delicious side.  Here are the recipes below, enjoy!  Leave me a comment and let me know how they turn out for you!  The chicken bites make fantastic appetizers for parties, they are always a crowd pleaser for us!

Here's to full bellies! :)


Oaxaca Fried Chicken Bites
3-4 boneless, skinless chicken breasts
1 avocado, cut in half and sliced
1/2 lb. of pepper jack cheese, shredded
1 egg (optional)
Seasoned bread crumbs
peanut or olive oil

Cut each chicken breast into thirds.  Cut a small slit in the chicken breast, creating a small pocket.  Try not to cut all the way through or all the way to each side.  Divide the avocado slices evenly amongst the chicken breasts and stuff in the small pockets you created.  Next, add 1-2 T. of pepper jack into the pockets with the avocado.  Use two toothpicks to hold the avocado and cheese inside the pocket.  Pour 1 cup of seasoned bread crumbs into a shallow bowl or plate.  If using the egg, whip the egg in a small bowl, and dip each chicken bite into the egg mixture.  Immediately roll the chicken bite in the seasoned bread crumbs.  (I usually don't use the egg, and the chicken comes out great either way!)  In a skillet, heat about 1 cup of oil to where it just starts popping; turn the heat down to medium.  Using tongs, gently set the chicken bites into the hot oil and cover with a lid.  Cook chicken until brown and crispy, turning 2-3 times during the cooking process.  Depending on size and thickness of chicken, chicken should take 7-12 minutes.  Juices from chicken should run clear.  Set on a paper plate or paper towels to collect excess grease.  Serve hot with chipotle sauce.

Chicken, Conchas & Chile Caldo
3-4 chicken breasts, diced into small pieces
1 large box or can of chicken broth
1 small can of Rotel
1/2 cup of chopped onion (or 3 T. of dried onion)
2 T. of minced garlic
1 cup each of carrots, corn, and peas (or whatever veggies you like!)
1 small bag of noodles (conchas, elbow, spiral, bowtie, etc)

In a soup pot, pour in chicken broth, Rotel, onions, garlic, and raw chicken.  Bring to rolling bowl and reduce heat.  Add in noodles and veggies, and cook for 15 minutes or until chicken is cooked thoroughly.  Season as desired!  This soup is very quick and easy, and can be served as a side or main course.  This soup tastes great with tortilla chips, sliced avocado and shredded cheese, but get creative! :)  As soup sits, pasta may absorb some of the liquid, so I usually have leftovers as a side instead of as a soup!  My kids love this soup, and always get seconds and thirds!  Definitely an easy crowd pleaser!

 Picture of the chicken with the slits cut in them!

 Chicken bites stuffed and starting to cook!  Also made avocado & cheese balls, yum!

 Chicken bites frying up nicely...

 The finished product.... delicious! :)

A quick picture of the Chicken, Conchas & Chile Caldo before the kids ate it all! :)

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1 comment:

I welcome any and all comments, but lets keep it classy here! :0) Please remember that all opinions, pictures and postings are my own, unless otherwise cited. If you have had a different experience or have some insight, please feel free to let me know! :)