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!

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, chopped
¼ 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

For more information, please call 630.930.7963.