Recipes

Simply put, Sylvia Meléndez-Klinger of Hispanic Food Communications has a passion for food and cooking.

Here's just a sample of some of her favorite recipes inspired from all over Latin America. Enjoy!

For more information, please call 630.930.7963.

Summer Tostada Salad

Bursting with fresh flavors, these tostadas are sure to please. A fresh tomato salad tops corn tortillas layered with lettuce, beans, cheese and avocado.

3 medium tomatoes, chopped¼ cup snipped fresh cilantro
¼ cup chopped red onion
2 tablespoons lime juice
1 tablespoon mild hot sauce (or to taste)
8 6-ince corn tortillas
6 romaine lettuce leaves, finely shredded
1 15-ounce can black beans, rinsed and drained
¾ cup shredded low-fat mozzarella cheese
1 medium avocado, halved, pitted, peeled and sliced

Preheat oven to 350° F.

In medium bowl, combine tomato, cilantro, onion, lime juice and hot sauce. Set aside.

Place tortillas on baking sheet and bake for 5 minutes or until crispy and golden.

To serve, place 2 tortillas on each of 4 large plates. Divide lettuce, beans, cheese, and avocado evenly over tortillas. Divide tomato mixture over each.

Makes 4 servings

Tex-Mex Mini Meatloaves

Cooking meat loaves in muffin cups helps get dinner on the table fast. These flavorful bites are fun for kids of all ages.

Nonstick cooking spray
1 pound ground turkey breast
3/4 cup rolled oats
1/2 cup mild red salsa
1/4 cup snipped fresh cilantro
2 egg whites
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
3/4 cup mild chunky salsa
1/2 cup low-fat cheddar cheese

Preheat oven to 400° F. Lightly spray 12-cup muffin pan with nonstick cooking spray.

In a large bowl combine turkey, oats, red salsa, cilantro, egg whites, chili powder and cumin. Divide mixture among muffin cups.

Bake for 20 minutes or until no longer pink (165°).

Place 2 mini meat loaves on each of 6 plates. Top each meat loaf with 1 tablespoon chunky salsa and 2 teaspoons cheese.

Makes 6 servings