This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010


  1. Reheat shredded cooked chicken or roasted vegetables in a skillet with some oil, sliced chile peppers, and a splash of chicken broth or water. Season with salt and pepper. Saute some sliced onions. Add a handful of shredded greens and a bit of cilantro, and wilt. Heat tortillas and fill with chicken or roasted vegetables and greens. Crumble some cheese over the top. Serve with diced onion, chopped cilantro, and lime.

Recipe Reviews

Spicy Pineapple-and-Mint Salsa

Serve with grilled pork or fish, such as red snapper or striped bass.

Per serving: 176 calories, 3 g fat, 0 mg cholesterol, 42 g carbs, 5 mg sodium, 2 g protein, 4 g fiber
Annual Recipes 2004
  • Yield Makes about 3 cups
    Serves 6


  1. In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.

Recipe Reviews

Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto

A piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. Cilantro's pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.
Annual Recipes 2003
  • Yield Serves 4


  1. Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.

  2. Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.

  3. Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto.

Recipe Reviews

Mexican Potato Omelet

This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature. If you prefer, you can substitute four large egg whites for two of the whole eggs.

Per serving: 304 calories; 17 g protein; 21 g fat; 11 g carbs; 1 g fiber.

Read more about the health benefits of eggs.
Body+Soul, April/May 2006
  • Prep Time 20 minutes
  • Total Time 50 minutes
  • Yield Serves 4


  1. Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.

  2. In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.

  3. Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.

  4. In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.

Recipe Reviews

Corn-Stuffed Poblano Chiles

First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.
Martha Stewart Living, September 2007
  • Yield Serves 6


  1. Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.

  2. Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2-inch pieces, and cover.

  3. Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons salt, and puree. Spread half the sauce in a 9-by-13-inch baking dish.

  4. Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoon salt. Cover, and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.

Recipe Reviews

Chicken with Pumpkin-Seed Mole

They may be tiny, but seeds pack a powerful nutritional punch.
Martha Stewart Living, October 2008
  • Yield Serves 6


  1. Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and cover.

  2. Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking
    sheet, turning often, until skin has charred.) Transfer chiles to a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel chiles, and remove stems, seeds, and ribs.

  3. Process roasted chiles, onion, garlic, cilantro leaves, 1/2 cup pepitas, cumin, oregano, and 1/2 cup stock in a blender
    until a coarse paste forms.

  4. Heat oil in a 4-quart pot over medium heat. Add paste, and cook, stirring constantly, until very thick, about 9 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender. Add salt and lime juice. Process until sauce is smooth.

Recipe Reviews

Lemon Chicken with Avocado-Corn Salsa

Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn.
Martha Stewart Living, July 2007
  • Yield Serves 4


  1. Combine chicken with 2 tablespoons each oil and lemon juice. Marinate in refrigerator for at least 1 hour (or up to 3).

  2. Stand an ear of corn on one end, and using a serrated knife, cut off kernels; repeat (you should have 1 cup total).

  3. Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool.

  4. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat.

  5. Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season with salt and pepper, and stir gently to combine.

  6. Toss arugula with remaining 2 teaspoons each oil and lemon juice.

  7. Divide arugula among plates, and top with chicken and avocado-corn salsa.

Recipe Reviews

Guacamole with Queso Fresco

A classic guacamole is enhanced by salty, low-fat queso fresco. Instead of chips, serve the dip with fresh summer crudites.
Martha Stewart Living, July 2007
  • Yield Makes 2 cups
    Serves 4


  1. Using the back of a fork, gently mash avocados into small chunks. Gently stir in remaining ingredients, sprinkling queso fresco over top.

Recipe Reviews

Warm Corn Tortillas

Once you've made these corn tortillas, you'll never settle for the dried-out, bland commercial varieties. While you can make tortillas without a tortilla press, or comal, it's strongly recommended you use one. They are inexpensive and widely available at specialty kitchen stores. Alternatively, press the dough between two flat plates.
  • Yield Makes 4 tortillas


  1. In a small bowl, combine the masa harina and water, then knead until smooth, adding more water if necessary to achieve a soft, claylike consistency.

  2. Prepare 5 pieces of parchment the size of your tortilla press. Place one piece on the bottom of the press. Place a ball of dough about the size of a walnut on the parchment. Cover with a piece of parchment, close the top plate, and press down firmly with the handle. Rotate the tortilla and press again, if necessary, to flatten the tortilla to a 1/16-inch thickness. Open the press, peel the top piece of parchment off the tortilla and reuse for remaining dough. Repeat with the remaining dough. Stack the tortillas on top of one another and cover the stack with a damp kitchen towel.

  3. Heat a dry cast-iron skillet or nonstick pan until moderately hot. Hold one tortilla in your hand, peel the parchment away, lay the tortilla in the skillet, and cook 30 to 45 seconds per side. Repeat with the remaining tortillas, stacking them as you go. Serve immediately.

Recipe Reviews

Spicy Bean and Cheese Soft Tacos

You can make these as spicy as you like by varying the amount of chipotle peppers or using a spicier salsa. Canned chipotles in adobo can be found in the specialty section of most supermarkets.
Body+Soul, January/February 2006
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4


  1. Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.

  2. In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper; cook until slightly thickened and hot, 5 to 7 minutes. Stir in salsa (if desired), corn, and lime juice; cook until heated through.

  3. Unwrap tortillas; spread yogurt over one side. Top with bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over. Serve with salsa and chipotle, if desired.

Recipe Reviews