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Manitoba Flavours: Grilled Margarita Chops

Plus, Chicken Salad Chapala and a Honey-Cumin Vinaigrette

Grilled Margarita Chops

Ingredients

  • 4 pork rib chops, bone-in, about 1-1/2 inch
  • Juice of 2 limes
  • 2 tsp. chili powder
  • 1 tsp. EACH garlic powder, dried oregano leaves and ground cumin
  • 1/2 tsp. EACH coarse salt and chipotle chili powder
  • 3 tbsp. tequila
  • 2 tbsp. canola oilChopped fresh cilantro and wedges of lime for garnish

Instructions

With sharp knife, trim chops of excess fat. Place chops in resealable plastic bag.

In small bowl, combine remaining ingredients, except cilantro and lime wedges. Pour over chops. Seal bag. Let stand 30 minutes, turning bag occasionally.

Remove chops from marinade; discard marinade. Pat chops with paper towels to remove excess marinade.

Preheat barbecue on high; reduce heat to medium. Grill chops 5 to 7 minutes per side or until instant-read thermometer registers 155 F.

Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3 to 5 minutes.

Garnish chops with cilantro and lime wedges.

Prep time: 10 minutes Cook time: 15 minutes Number of servings: 4

Source: Manitoba Pork Council

Chicken Salad Chapala

Ingredients

  • Vegetable cooking spray
  • 4 flour tortillas (8 inch)
  • 16 ozs. chicken breast, cooked, shredded or cubed
  • 1 can (15 ozs.) pinto or red kidney beans or 1-1/2 c. cooked dry-pack- aged pinto or red kidney beans, rinsed, drained
  • 1 can (15 ozs.) black beans or 1-1/2 c. cooked dry-packaged black beans, rinsed, drained
  • 1 c. cubed mango
  • 1 medium zucchini, cut in half, sliced
  • 1/2 c. chopped red bell pepper
  • 1/4 c. chopped green onions and tops
  • 6 c. torn salad greens
  • Honey-Cumin Vinaigrette (see recipe below)

Instructions

Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375 F. until browned and crisp, 5 to 8 minutes; reserve.

Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.

Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.

Chicken salad chapala.
photo: Manitoba Pulse and Soybean Growers

Honey-Cumin Vinaigrette

Ingredients (makes about 2/3 cup)

  • 1/2 c. orange juice
  • 1-2 tbsp. olive oil
  • 1 tbsp. honey
  • 2-3 tsp. lime juice
  • 1/4 tsp. ground cumin

Preparation

  • 1/2 c. orange juice
  • 1-2 tbsp. olive oil
  • 1 tbsp. honey
  • 2-3 tsp. lime juice
  • 1/4 tsp. ground cumin

Mix all ingredients.

Tortilla wedges can be made 3 to 4 days in advance; store at room temperature in airtight container.

Source: Manitoba Pulse and Soybean Growers Association

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