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I have no idea why I haven’t shared more Mexican recipes here on the blog, especially with my living so close to the border, and how the best most amazing Mexican food in the US comes from San Diego (that’s a FACT! Don’t believe me? Come visit!). One of my husbands favorite dishes that I make at home is Chipotle Lime Chicken, a really yummy and easy meal that won’t break the bank, and incorporates lots of authentic Latin food flavors into something anyone can perfect. I love to pair this dish with an authentic Mexican Chorizo Refried Bean dish that will leave you wanting more!
Chipotle Lime Chicken is seriously my go to dish whenever I am stumped as to what to make. You can make it as spicy or tame as you want, and both my husband and kids LOVE it! I can always suggest “…Chipotle Lime Chicken?” and get nods of approval. It’s a great dish when you have company over, because it’s easy to make the marinade ahead of time, and skewer the chicken right before everyone comes over. It’s quick on the grill, and the flavor is fantastic. Have your friends bring some side dishes and it’s the perfect potluck!
I headed down to Food 4 Less to grab some La Morena products for dinner. They have fantastic products with authentic flavors, and using them just makes getting that perfect “Mexican taste”, doable. They have lots of different pepper and bean products that make my job easier. Their jalapenos are great too if you ever need some for tailgate nachos! Anything to help me get stuff done quicker is OK in my book.
So try this easy meal, it can take under an hour from start to finish, so it’s perfect for hectic weekdays. And let me know what you think, because we love this in the Blevins house!
Chipotle Lime Chicken
- 4 Chicken breasts, cut into large cubes
- 1 cup mayonnaise
- Juice of 2 limes
- 1 bunch of cilantro, chopped
- 4 cloves of garlic, pressed
- 1 can La Morena Chipotle Peppers in Adobo Sauce
- Salt & Pepper
Create your marinade by combining the mayo, lime juice, garlic, cilantro, and salt and pepper. Next you need to add your “heat” – open the can of La Morena chipotle peppers and remove a few peppers… 2 peppers is mild, 3 is medium and anymore than that is HOT! I’ve made it hot before for just my husband and I, and will assure you that we LOVE hot, and about 5 peppers will give you the food sweats. So if you like it hot, aim for about 5. Chop up the peppers into almost a paste, and add it to the marinade.
At this point, I like to remove a little scoop and set is aside for dipping later, I will often times add a bit more mayo and another pepper for some consistency and extra heat. Totally optional, but if you want it, do it before you add the raw chicken in.
Cube those chicken breasts into some big 1.5-2 inch chunks. They need to be big enough to stay juicy on the skewers, but not so big that they take forever to cook. Place all the chicken into the marinade and toss to evenly coat. Let the chicken marinate for at least 30 minutes to an hour, but this can be done ahead of time a few hours. Chill in the fridge until ready to skewer and BBQ.
Place on skewers (we use metal, but if you’re using wooden, make sure to soak in water before using over fire). BBQ over medium heat for about 15-20 minutes. Let rest for 10 minutes before eating.
Chorizo Refried Beans
- 1 package of Mexican Beef Chorizo
- 1 can La Morena Refried Beans (Plain, Black or Chipotle)
- 1/2 cup of Mexican Blend Cheese (cheddar and jack)
Start by cooking your chorizo. This Mexican sausage is VERY greasy, so I like to cook it down until I can see all the red grease is released and then drain it very well in a fine mesh strainer, set over a bowl to catch the oil. We want the flavor, not the extra calories! In the same pan, heat your beans, stirring and mashing any whole beans that remain. Add the drained chorizo to the beans, and allow them to cook together. Top with the Mexican cheese and reduce heat to low. The beans are ready when the cheese is melted and the edges begin to slightly pull away from the pan.
What are your favorite Mexican dishes? #VivaLaMorena