Main Dish Recipes

Ingredients

• 1 lb frozen chicken breast
• 1 – 16 oz package frozen green peppers and onions
• 2 – 10 oz cans green enchilada sauce
• 1 package cream cheese
• 4 cups pork rinds
• 1 teaspoon cumin
• 16 corn tortillas (6 inch)
• 1 – 8 oz package of shredded cheese–Mexican Blend

Directions

Thaw chicken and chop into ½ inch cubes. Cook in non stick pan in 1 tbsp vegetable oil until it is no longer pink. Add vegetables and one can of enchilada sauce and simmer.

Meanwhile, in a separate pan, soften the cream cheese on low heat and stir in the second can of green enchilada sauce and cumin (to taste). Mix well and remove from heat. Crush pork rinds in a separate bowl.

In a 2 quart baking dish, layer the following:
1 layer tortillas.
Then ½ of the crushed pork rinds covered with half of the cream cheese sauce. Follow with a layer of tortillas, then a layer of chicken/vegetables, then tortillas, then the remaining pork rinds and cream cheese sauce, tortillas and sprinkle with grated cheese.

Bake in a preheated oven 425° F for 25 minutes or until mixture is heated throughout.

Recipe by Michael Johnson of Terrebonne, OR
back to top

Ingredients

• 1 lb. Catfish filet*
• 2 eggs
• ½ cup milk
• ½ cup ground or chopped pork rinds
• ½ cup any fish breading
• Vegetable oil for frying

Directions

Mix eggs and milk together. In a separate bowl, combine pork rinds and fish breading. Dip pieces of fish in milk/egg mixture and then coat with the breading mixture. Deep fry until golden brown.

*You can replace the catfish with boneless chicken breast. That’s delicious too!

back to top

Ingredients

• 2 6" White Corn Tortillas
• 4 oz. Tilapia Ceviche
• 2 oz. Hass Avocado, diced
• ½ oz. Pepitas, toasted
• 2 oz. Romaine Lettuce, sliced
• 1½ oz. Mango, diced
• ¾ oz. Fried Pork Rinds
• ¾ oz. Pineapple, diced

Directions

Fry 6" White Corn Tortillas in a 350° fryer until golden brown. Place Tilapia Ceviche on a tostada. Garnish with avocado, mango, pineapple, pork rinds, pepitas and lettuce. Repeat with top layer.

back to top

Ingredients

• 3 poblano peppers, roasted and peeled
• 4 small cambray potatoes, cooked and quartered
• 2 zucchinis, finely diced
• 2 tomatoes, finely diced
• 200 g ( 3/8 lb.) chicharrones, in pieces
• ½ small onion, diced
• 1 teaspoon oil
• Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

back to top

Ingredients

• 250 g (½ lb) chicharrones, in small pieces
• 5 green tomatoes
• 1 onion, quartered
• 3 pickled chipotle peppers, diced
• Salt to taste
• ½ teaspoon chicken bouillon powder
• 1 cup hot water

Directions

Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.

Tip

This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

back to top

Ingredients

• 20 tortillas
• 200 g (3/8 lb) chicharrones
• 2 green tomatoes, peeled
• 1 chopped tomato
• ¼ onion, diced
• 3 bunches cilantro, chopped
• 100 g (½ cup) crumbled Oaxaca cheese
• Salt and pepper to taste
• Oil

Directions

Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.

Tip

Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

back to top

cook time: 30 minutes

prep time: 30 minutes

servings: 4

Ingredients

• 4 cambray potatoes, quartered
• 2 tomatoes finely chopped
• 1 onion, finely sliced
• 3 serrano peppers, sliced
• 150 g (1/3 lb.) chicharron
• Salt, to taste
• Oil
• Water

Directions

Brown the potatoes and onion in a small amount of oil for 2 minutes, then add tomatoes. If dry, add a little water. Add the chicharron a little at a time. Gently fold in peppers and season to taste.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

back to top

Ingredients

• 500 gr. (1 lb.) Beans
• ½ kg (1 lb.) onion
• 2 cloves garlic
• Salt, to taste
• Water
• 50 g (2 Tablespoons) Lard
• 250 g (½ lb.) Diced ham
• 150 g (1/3 lb.) Bacon
• ½ onion, chopped
• 3 serrano peppers, chopped
• 200 g ( 3/8 lb.) Chicharron
• 250 g (½ lb) Pork chop, diced
• Cilantro, to taste

Directions

Place beans, onion, garlic and salt in a pot. Cover with water and cook. Melt lard in a skillet and fry bacon, diced onion, peppers, ham, and pork chop. When the beans are cooked, add the fried ingredients and let the mixture boil for a few minutes. Finally, add chopped cilantro and chicharron cut into small pieces. Enjoy!

back to top

Ingredients

• ½ kg (2 ¼ lbs.) green tomatoes
• whole green chiles
• 1 clove garlic
• Onion, to taste
• Cilantro, to taste
• Chicharron, to taste

Directions

Cook the tomatoes. When the water comes to a boil, remove from heat. Blend chiles, onion, cilantro and garlic. Fry in a small amount of oil and add the chicharron.

back to top

Ingredients

• 1kg (36 oz) hominy
• 250 g (½ lb) chicharron
• 3 avocados
• Sliced radishes, to taste
• Finely chopped onion, to taste
• Tostadas
• Oregano, to taste
• Lettuce
• Salt and ground arbol chile pepper, to taste
• 2 bunches epazote (Mexican tea)

Directions

Cover hominy with water and cook for 30 minutes. Cool and uncover. Add salt and ground chile. Return to heat and cook 15 more minutes. When the hominy begins to open, add the chicharron and the epazote and cook for 15 more minutes. Serve hot.

Serve with chopped lettuce, radishes, onion, oregano, lime, avocado, and tostadas.

back to top