Kroger Taste of Mexico Celebration - Dallas News |

Kroger Taste of Mexico Celebration

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(WJBK) - Kroger is celebrating the tastes of Mexico starting June 4, 2014. It includes free samples and recipes.

Chorizo Queso Dip
(5 oz.) Pork Chorizo
8oz Quesadilla Cheese, shredded
½ cup fresh poblano pepper, seeded and sliced ½ inch strips
½ cup white onion, sliced ½ inch strips
¼ cup finely chopped tomato
1 Tbsp. chopped fresh cilantro
Tortillas or chips

Cooking Instructions:
Preheat oven to 350°F.  In a skillet, cook the chorizo until almost done, drain well.
Add the poblano and onion and cook until tender. Completely remove pan from heat.
In a medium casserole or glass dish, stir the cheese with chorizo, peppers and onions. Bake uncovered about 10-15 minutes or until cheese is melted through and slightly golden brown on top. Sprinkle with tomato and cilantro. Serve with tortillas.

Shrimp Cocktail
2.5 lbs cooked Shrimp
½ cup of lemon juice
3 large tomatoes diced
1 large white onion diced
½ cup of orange juice
6 oz of Ketchup
2 cups Clamato®
Salt & pepper
6 oz of Worcestershire Sauce
3 oz of hot sauce
2 avocados cut in squares

Cooking Instructions:
Mix shrimp, with lemon juice, tomatoes, onion, orange juice, Ketchup, Clamato®, salt & pepper to taste, Worcestershire Sauce, hot sauce (to taste) and refrigerate for 30 minutes.
Before serving add avocado.

Chicken Quesadillas
12oz Grilled & Ready Tyson’s southwestern chicken strips
4 large flour tortillas
1 packaged Mexican cheese blend, 8oz shredded
1 can diced tomatoes and green chilies, 10oz drained

Cooking Instructions:
Preheat oven to 400 degrees F. Place two tortillas on large baking sheet. Sprinkle each tortilla with ¼ of the cheese.  Prepare the Grilled & Ready Tyson’s southwestern chicken strips according to package instructions. Arrange half of the chicken strips on each tortilla.  Top each tortilla with tomatoes and remaining cheese and tortilla. Bake 8-10 minutes, or until cheese is melted. Remove from oven and cut in 6-8 slices.

La Fiesta Krab Salad
1 16oz. bag  “flake style” imitation crabmeat - Krab
6 oz.  frozen whole corn kernels, thawed
1/3 cup chopped red onion
2 ½ tablespoon chopped jalapeno pepper
1 tablespoon chopped red bell pepper
1 tablespoon chopped cilantro
6 oz. canned black beans, rinsed and drained well
Cumin-Lime Vinaigrette Dressing

Cumin-Lime Vinaigrette Dressing Ingredients
4½ tablespoons canola oil
3 teaspoons sugar 3
2 ½ tablespoons bottled 100% lime juice
1½  teaspoon distilled vinegar
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper

Cooking Instructions:
Make Dressing:
Measure all ingredients into a small bowl, whisk thoroughly until all ingredients are completely combined.  Let stand.Over a large bowl, remove crabmeat from bag and separate into flakes, tearing the chunks with your fingers into shreds.  Add vinaigrette to Krab.  Mix well.  Add all other ingredients to Krab and mix well.  For best results, let sit in refrigerator for an hour or overnight.

Tacos de Carnitas
1 Package of Fully Cooked Kroger Pork Carnitas
1 Package of Mission Corn Tortilla
3 tbsp. Vegetable Oil
1 Large onion
1 bushel of Cilantro

Cooking Instructions:
Preheat skillet to (350) degrees.  Place (3) tablespoons of vegetable Oil into skillet.  Add meat and fry for 1-2 minutes until thoroughly heated.  Dice (1) large white onion, and (1) bushel of cilantro.
In a separate skillet, place corn tortillas and allow to brown on each side for (1) minute.
Place tortilla down, add (2) tablespoons of Carnita Meat. Garnish with onions and cilantro.

Shrimp Ceviche
12oz Kroger Salad Shrimp
12oz Kroger Pico De Gallo
Fresh Limes or Lime Juice
Corn Chips

Properly Thaw Shrimp, Mix in Pico De Gallo;  Add lime juice or fresh squeeze lime, for a little “zing”
Scoop with Corn Chip and enjoy.

Chicken Enchiladas
3-4 Boneless Skinless Chicken Breast
Taco Size Flour Tortillas
1 Jar Enchilada Sauce
2 Cups of Shredded Cheese
1-2 Chipotle Peppers, Chopped
Garlic Salt
Salt and Pepper

Cooking Instructions:
Season Chicken with salt, pepper and garlic salt. Pre-heat oven at 400 degrees.  Bake Chicken for approximately 25 to 30 minutes. After chicken has cooled, shred the Chicken.  Add Chipotles Peppers and just enough of the enchilada sauce to coat the shredded Chicken.   Fill tortillas with Chicken mixture and a little cheese and roll them up. Put filled tortillas into a cake size pan. Usually bout 8-9 will fit in a pan.   Cover tortillas with the rest of the enchilada sauce and cheese.  Cook at 350 degrees for 25 to 30 minutes or until cheese gets golden.

Slow Cooker Beef Carnitas
3 – 4 pound beef roast (boneless)
6 0z can of tomato paste
7 0z can of chopped green chili’s
7 oz can of Chipotle peppers in Adobe sauce
1 tablespoon minced garlic
1 tablespoon lemon juice
drizzle of olive oil
1/2 tablespoon of chili powder
1 1/2 tablespoons of seasoning salt
1 tablespoon of dried oregano (or equivalent fresh finely chopped)
1/4 cup fresh cilantro (or more)

Cooking Instructions:
Combine all ingredients (except roast and topping suggestions) in blender or food processor and mix until smooth and creamy. Use all liquid from chili’s and peppers.  Place roast in crock pot and cover with sauce mixture – be sure to coat the roast evenly on all sides.   Turn crock pot on low, and let it cook for at least 6 hours.

Slow Cooker Pork Carnitas
2½ pounds pork roast, boneless pork chops, or tenderloin
1 onion, diced
2 cloves garlic, crushed
1 tablespoon chili powder
1 teaspoon cumin
2 bay leaves
½ cup taco sauce
Salt & Pepper to taste

Cooking Instructions:
Place all ingredients in a slow cooker.  Cook on high for 5-6 hours or low for 7-8 hours.
Shred Meat with a fork.  Serve in tortillas with cheese, lettuce and other toppings that you like.

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