Ingredients

• San Miguel nut & spice mix
• 6 sweet potatoes
• 2-3 chicken breasts or 4-5 thighs
• 1 yellow onion
• 1 bell pepper, yellow or red
• 1 can black beans, rinsed
• 3-4 cups spinach, fresh
• 1 jalapeño pepper, fresh
• 2 cups Monterrey jack cheese, shredded
• queso fresco, for topping
• olive oil
• sea salt & pepper

Instructions

1. Take the chicken (breasts or thighs) and rub them with a bit of olive oil, season with salt and pepper, place on a baking sheet and place into a 350° oven for 30-40 minutes (or until the juices run clear and the chicken is cooked through). Remove from the oven and allow to cool completely. Once cool, remove the skin, shred the chicken, place into a bowl, and set aside.
2. At the same time, also place the sweet potatoes into the oven after massaging them each with a bit of olive oil to lightly coat the skin. Place them on a baking tray and put them, along with the chicken, into the 350° oven. Check the potatoes after 30 minutes by pricking with a fork and checking to see if the flesh is tender. They might need an additional 10-20 minutes of baking. Once. they are soft when pierced with a fork, remove from the oven and allow them to cool. The chicken and the sweet potatoes can be cooked the day before.
3. Chop the onion, bell pepper and garlic. Beginning with the onion, heat about 2 teaspoons of olive oil in a pan then add the onion and cook until it is nicely browned, almost caramelized. To this, add the bell pepper and garlic. Cook for an additional 3 minutes then remove from heat and set aside to cool.
4. Take about 4 large handfuls (or 4 cups) of fresh spinach and roughly chop but leave them in somewhat large pieces.
5. Dice the jalapeño pepper into small pieces.
6. Using a very large mixing bowl, mix together the fresh spinach, shredded chicken, onion/bell pepper/garlic mixture, shredded jack cheese, rinsed black beans and 1/4 teaspoon of salt, a sprinkle of black pepper and 1 teaspoon San Miguel nut & spice mix.
7. Take the baked sweet potatoes and slice them down the middle. Using your hands, squeeze them open a bit to expose the opening. Using a fork, gently prick & turn the inside flesh of the potato to loosen it up just a bit. Season the inside of each sweet potato with a sprinkle of salt & pepper.
8. Stuff each potato with a generous amount of the chicken stuffing. Place the stuffed potatoes on a baking sheet and bake in a 400° oven for about 30 minutes or until the inside is hot and bubbly. Remove from the oven and top with a bit of queso fresco and additional San Miguel nut & spice mix. Serve immediately.

Ingredients

• 1/4 cup San Miguel nut & spice mix
• 3 boxes Cheese Nip crackers
• 1 tablespoon chipotle, ground
• 1/4 cup olive oil
• 1 egg white, whipped
• 1 tablespoon oregano, dried
• 1 teaspoon sea salt

Instructions

1. Preheat oven to 300º.
2. Using a very large mixing bowl, pour in all 3 bags of cheese crackers. Sprinkle evenly the chipotle powder & salt over the crackers. Drizzle the oil over the crackers, and then using your hands, gently toss the ingredients to coat each cracker. Work carefully so as not to break the crackers. Set aside.
3. In another bowl, whip the egg white with a whisk until it is a bit stiff. Add the San Miguel nut & spice blend and incorporate well into the egg whites. Take the egg white mixture and disperse it evenly over the crackers. Using your hands, toss this into the cracker mixture to evenly coat the crackers. Again, be thorough in your mixing to coat all the crackers but gently so the crackers don't break.
4. Place the coated crackers onto a parchment-lined baking tray. Bake in the center of the oven for 20 minutes. Remove from the oven, gently toss and then place back into the oven for another 10 minutes or until the crackers are dry and crisp (but do not let them burn). Remove from the oven and allow to completely cool. Place in an airtight container and enjoy!

Ingredients

For the tomato sauce/salsa:
• 4 medium sized tomatoes, roughly chopped into large pieces
• 1 jalapeño, seeds removed
• 1 onion, roughly chopped into large pieces
• 3-4 cloves of garlic
• salt and pepper to taste
• 3-4 tbsp vegetable or sunflower oil
• 1/4 cup chopped cilantro
For the chiles rellenos:
• 4-5 poblano chiles
• 1 corn, kernels removed
• 3/4 cup mushrooms, chopped into small pieces
• 1 zucchini, chopped into small pieces
• 3/4 teaspoon of ancho chili powder
• salt and pepper to taste
• 1 cup of oaxaca cheese
For the chipotle crema:
• 1 cup sour cream
• 2-3 chipotle in adobo sauce (comes in a little can found in grocery stores), chopped
• 1 tsp adobo sauce, from the can
• 1 tbsp. lime juice, fresh
• salt and pepper to taste
Garnish:
• San Miguel nut & spice mix
• 1/2 cup queso fresco cheese

Instructions

1. Mix together the ingredients for the chipotle crema and set aside.
2. Pre-heat the oven to 400°. On a medium baking sheet, place the tomatoes, onions, garlic, jalapeños. Massage with oil, salt and pepper, and bake it for about 20 minutes. Once done, puree it in a high speed blender with fresh cilantro. Set aside.
3. For the chile relleno, keep the oven on, put it on broil setting. On a baking sheet, put the poblano chiles and broil them on the middle rack for about 2 minutes, then turn. Keep doing so until all the sides are nicely charred. Once charred, remove from the oven. Switch the oven off. Put the charred chiles in a large bowl. Cover with saran wrap and let it cool for about 20 minutes. Once cooled, with your hands, remove the charred skins from the chile. Slit it open and gently remove the seeds. Make certain you are wearing gloves; the seeds can burn your hands - and don't touch your eyes!
4. To prepare the filling, in a large sauté pan, add in the oil and heat on medium. To the pan add corn, mushroom, zucchini & garlic. Add the ancho chili powder, salt and pepper. Mix until well blended. Sauté for about 10 minutes until it is nicely cooked. Remove to a medium sized bowl. Now add the Oaxaca cheese and mix. Do not over mix.
5. Stuff each chile pepper with this filling. Turn the oven to broil and place under the broiler for about 5 minutes. Keep watch to make sure it does not burn. Once they are slightly browned, remove from oven.
6. Place each chile relleno in the center of a serving plate. Add about 1/4 cup of the tomato sauce around the relleno. Top with the chipotle crema drizzle. To the top add a sprinkle of the queso fresco cheese. Finish with a sprinkle of the San Miguel nut & spice mix.

Ingredients

For the tostadas:
• San Miguel nut & spice mix
• 18 corn tortillas
• olive oil or avocado oil (for frying tortillas)
• 1 can refried beans
• 1 1/2 cups baked chicken, shredded
• 4-6 cups baby kale or other lettuce, shredded
• 2 carrots, shredded
• 2 radishes, sliced thin
• 1/4 red onion or shallots, chopped
• 3/4 cup queso fresco
• 1 fresh jalapeño, sliced thin
• sea salt
For the dressing:
• 4 tablespoons olive oil or avocado oil
• 2 tablespoons lime juice
• 1 tablespoon greek yogurt
• 1 teaspoon San Miguel nut & spice mix
• pinch of salt

Instructions

dressing:
1. Whisk together all of the dressing ingredients and set aside. Use a generous pinch of sea salt.
tostadas:
2. Using a frying pan, heat enough oil to almost cover the tortilla when placed inside (about 1/2" up the side of the pan). When the corner of the tortilla is placed in and it sizzles, the oil is ready. A good rule of thumb to remember when frying: if the oil is not hot enough, food will soak up too much oil and become saturated. Oil needs to be hot enough to fry briskly, but not so hot that it begins to smoke. Using tongs, place the tortilla in and allow to crisp and lightly brown, then flip and crisp the other side. Remove the crispy tostada and drain on a plate lined with paper towels. Generously sprinkle with sea salt while still hot. Repeat with each tortilla until they are all crisp and crunchy.
3. Slice the carrots in a julienne, narrow, stick-like style (or just buy already shredded carrots). Slice the radishes, kale & jalapeño. Chop the onion or shallots.
4. Shred the chicken (this is the perfect time to buy a ready roasted chicken from the market)
5. When ready to serve, take a crisped tostada and smear a good amount of refried beans on one side. Place it on the serving plate and top with a small amount of shredded chicken, shredded kale, carrots, chopped onion and crumbles of queso fresco. Take another tostada, smear it with refried beans, gently place it on top of the first and layer again with the same ingredients. Take the 3rd tostada and add beans, kale, queso fresco, radishes, jalapeño slices and San Miguel nut & spice mix.
6. Serve tostadas with the dressing on the side and allow each person to drizzle the dressing on their own tostada stacks. Enjoy!

Ingredients

For the cakes:
• 1 tablespoon San Miguel nut & spice mix
• 2 1/2 cups corn kernels, divided in half (about 3-4 ears)
• 4 oz. chopped green chili, canned or fresh
• 2 tablespoons butter, room temperature
• 3/4 cup buttermilk
• 1/2 cup red onion, finely chopped
• 1/2 cup basil chiffonade, plus more for garnish
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
For the salsa topping:
• 1 teaspoon San Miguel nut & spice mix
• 4 oz. green chili, chopped
• 1/2 - 1 full jalapeno pepper, minced
• 1 peach, chopped
• 1 cup fresh corn kernels
• 1/2 red onion, chopped
• 1 avocado, chopped
• 1 tomato, diced
• 2 limes, juiced
• 2 tablespoons avocado oil (or olive oil)
• 1/2 teaspoon salt
Other:
• sour cream (for optional garnish)
• extra San Miguel nut & spice mix for garnish

Instructions

1. In a large bowl, mix together all ingredients except the avocado for the salsa. Cover, set aside in the refrigerator. Just before serving you will chop the avocado, mix into the salsa and serve on top the corn cakes. This salsa (sans the avocado) can be made a day ahead.
2. In a blender, purée half the corn kernels, butter, and buttermilk until almost smooth. Transfer to a large mixing bowl and add in the remaining corn kernels, onion, and basil chiffonade.
3. In a separate bowl, thoroughly combine all of the dry ingredients.
4. Add the wet ingredients to the dry, and mix until just combined.
5. Heat a griddle or a cast iron skillet and then add a few tablespoons of avocado oil. Spread so the surface for the corn cakes is oiled and hot. Measure about 2 heaping tablespoons of batter and place onto the griddle. Spread it gently with the top of the spoon to form a nice circle. The batter should resemble a pancake batter (but a bit thicker) If it looks too thick you can add a bit more buttermilk and stir in well. After about 2 minutes, check the cake to see if it is browned and then flip gently to brown the other side. Remove onto a cooling rack and immediately season with salt.
6. Just before you begin cooking the corn cakes remove the salsa from the refrigerator and allow it to come to room temperature. Chop the avocado and mix it into the salsa. When the corn cakes are ready to serve, stack a few onto each serving plate, top with fresh salsa. You can also add a dollop of sour cream or greek yogurt. Garnish with a sprinkle of San Miguel nut & spice mix and more fresh basil. Can be served warm or room temperature.

Notes

Ingredients

• 1 tbsp of San Miguel nut and spice mix
• 3 large potatoes
• 1 tbsp of creme fraiche
• 1/2 white onion, finely diced
• handful of fresh marjoram, finely chopped.
• 2 tsp of rapeseed oil
• 1 7oz. (200 gms) block of Chihuahua cheese
• 1 1/2 cup of organic all-purpose flour
• 2 free range eggs
• 3/4 cup of panko bread crumbs
• 1/4 cup of San Miguel nut and spice mix
• Maldon salt and black pepper, for seasoning
• canola oil, for frying

Instructions

1. Start by washing and peeling your potatoes, place them in a deep saucepan covered with water and a pinch of maldon salt, boil them until soft.
2. Once your potatoes are ready, drain the water and place them in a bowl, mash them roughly with the help of a fork and add 1 tbsp of San Miguel nut and spice mix, the creme fraiche, onion, marjoram, rapeseed oil, pinch of Maldon salt, and black coarse pepper. Mix it all really well with a spoon.
3. Prepare 3 bowls; one with all-purpose flour, one with the whisked eggs, and the last one with the panko bread crumbs combined with 1/4 cup of San Miguel nut and spice mix.
4. Cut your cheese into small cubes that would fit into the center of your potato croquettes. (see photo)
5. Get a spoonful of potato mixture in your hands and form a patty, pinch the center and place your cheese cube in the middle, close the patty and mold it with your hands to form the croquettes. Repeat the same procedure with the rest of the potato mixture.
6. Pass your croquettes through the flour, then the egg mix, and finally through the panko & San Miguel blend coating, repeat the same with all of your croquettes.
7. Prepare a frying pan and add enough canola oil for shallow frying. Get your oil hot and start frying your croquettes, turning them over when they get crispy and golden on that side, keep turning them until they are crispy all around.
8. You can serve these delicious croquettes with a green salad for a full meal or as an appetizer with a bit of garlic mayo on the side, enjoy!

Notes