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.
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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.
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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