Recipes

Ingredients: 1 pkg of Corn Tortillas 1 pkg of Mexican or mozzarella cheese. 8 Roma tomatoes 3 Jalapeños 1 Onion 1 1/2 tsp salt 2 tsp Oregano 2 tsp Garlic powder 1 cup Canola Oil 3 1/2 cup Water 3 boneless and skinless Chicken Breast Items Needed: 2 Sauce Pans Frying Pan Cooking Tong Plates Procedure: 1. Boil chicken breast with 3 cup water, 1 tsp garlic powder and 1t sp salt at medium high for about 20 min. When chicken is fully cooked shred and put to the side. 2. In blender add tomatoes, jalapeños, onion and puree. Place in sauce pan at medium low heat with salt, garlic powder, 1 tsp Oregano and 1/2 cup water. Cook until sauce has slightly thicken. Then reduce heat to low. 3. In frying pan place 1 cup of oil at medium heat. Place tortillas in frying one at a time making sure not to over fry and remove from oil with tongs. 4. Place sauce on plate. Add one fried tortilla, sauce, chicken, cheese. Repeating 3 times. Last layer should be the sauce and cheese....

Ingredients: 1 box of Guava Paste 1 pkg Cream Cheese 1 box of Ritz Crackers Procedure:  Cut Guava Paste and Cream Cheese in small squares. Layout the crackers on a serving tray. Layer the guava then the cheese on crackers. This appetizer is usually served during in Puerto Rico during the holidays.

Ingredients: Box of Puff Pastry 1 pkg of Cream Cheese 1/2 cup Powder Sugar 4 tsp Honey 2 tsp Sugar 1/2 tsp Vanilla Extract Items:  Parchment Paper Cookie Sheet Cooking Brush Procedure: In a small bowl mix cream cheese and powder sugar with vanilla. Cut the puff pastry sheet into 9 rectangular pieces. Add cream cheese mixture in the center of Puff Pastry fold over placing the folding side on the baking sheet.  Bake for 15 min at 400° or until golden light brown. Remove from oven with the cooking brush put honey on the quesitos. Place in oven for 4 to 5 min. Remove from oven and sprinkle with sugar. Let cool and serve. Makes 18 ct 2 servings per person

Ingredients: 1 bag of Shrimp (cooked, cleaned and deveined) 1 small Onion 10 Cherry Tomatoes (cut in half) 1 handful of Cilantro 1 Mango 2 Avocados 2 Limes  2 Jalapeños (sliced) 1 bag of Corn Tortilla Chips 2 tsp salt Procedure: Dice onion, mango and avocado. Place in medium bowl.  Add tomatoes, cilantro and shrimp. Gently stir all ingredients. Add juice from one lime and refrigerate for 1 hr. After 1hr place in a small serving bowl. Garnish with jalapeño slices, two slices of lime and chips. 3 servings

Ingredients: 1 Avocado 1 pkg fresh Monzzarella cheese balls 1/2 pkg Cherry Tomatoes 5 Fresh Basil Leaves 2 tsp Balsamic Vinegar Salt to taste Procedure: Cut avocado in half. Use one half to place salad on the other half to garnish plate In a small bowl mix cheese and tomatoes with 1/2 tsp balsamic vinegar. Place avocado half on plate. Add salad. Garnish with basil leaves and remaining avocado. Drizzle with remaining balsamic vinegar. 1 Serving

Ingredients: 1 pkg of dried Cod fish 1 tsp Garlic Powder 1 tsp Oregano 3 cups All Purpose Flour 2 1/2 cups of Water 1/2 cup Mayonnaise 3 tsp Ketchup 3 cups Oil 1/2 tsp Adobo Goya (seasoning powder 1 Lime Items Needed: Frying Pan Procedure: Mix all dry ingredients together. Boil cod fish for about 15 min drain water and rinse with cold water. If cod fish is still salty boil for another 15 min and rinse. Once the salt from cod fish has been completely remove flake fish. In a separate bowl mix water and dry ingredients then add cod fish to mixture. Place in frying pan at medium high until golden brown. In a small bowl mix mayonnaise and ketchup. Garnish with mayonnaise and ketchup sauce and lime. Servings 4 (2 person)