I grew up with a Mexican mother who would spend hours in the kitchen making me and my father mouth watering food without even glancing at her recipe books. Somehow, without touching the kitchen in my 20 something years I lived at home, I must have took on that part of her genetics. Here are some of my favorite Mexican foods which I have modified to become lower in fat, and higher in fiber and protein. Espero que disfrutes la comida Mexicana!

Ingredients
1 lb Cooked Shrimp Jumbo Size, Tail-on (frozen)
2 tbsp Extra Virgin Olive Oil
1/4 cup Fresh Squeezed Lemon Juice
1/4 cup Fresh Parsley
1/4 cup Fresh Cilantro
2 tsp Minced Garlic
1/2 tbsp Paprika
1 tsp Ground Cumin
1/4 tsp Red Pepper Flakes
1/4 tsp Salt
Pepper to Taste



Thaw shrimp, if frozen. Shell and Set aside.Soak skewers in water.
Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.In a large glass bowl, sit together shrimp and marinade. Cover and chill for 1/2 an hour.Drain shrimp and reserve marinade. Thread shrimp on skewers.Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade.

Takes about 20 minutes to make and serves 4.
Nutritional Information: 186 Calories, 7.8g Fat, 3.2g Carbs, 1g Fiber, 24.7g Protein
Weight Watchers Points: 4

Ingredients
16 Sweet Mini Peppers
200g Unripened Goat Cheese
1/2 tsp Garlic Minced
1/2 tsp Shallots, Minced
50 g Sun-dried Tomatoes In Seasoned Oil
1/4 cup Basil, Fresh
1/4 cup High Fibre Coconut Flour (Bob’s Redmill)
1 egg
1 egg white
1 tbsp Extra Virgin Olive Oil



Roast the chilies over high heat on the stove top in a large frying pan (no oil). Turn frequently using tongs. Keep roasting until the skin in blackened.

While chilies are roasting combine the room temperature goat cheese, minced garlic, minced shallots, chopped sun-dried tomatoes and chopped basil in a large bowl. Set aside.

Once chiles are blackened remove from heat, peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles (I would recommend this as it cuts your overall time down by quite a bit)

Insert a sharp knife into the top of each chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.

Put the goat cheese mixture into a pastry bag and carfully fill each chile with the cheese. Make sure the open edges of the chile still come together.

Place half of the coconut flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick.

In a separate bowl, whip 2 egg whites until stiff. Slowly fold in 1 egg yolk and a pinch of salt.

One at a time, dip the stuffed chiles into the egg batter. Cook over medium/high heat with the olive oil until batter is a crisp golden brown.

Remove chiles from the oil and drain on paper towels.

Makes 16 Chiles and takes between 30-50 minutes to make (depending on if you are roasting the chiles yourself of just buying them peeled and roasted)

Nutritional Information per 2 Chile's: 159 Calories, 9.6g Fat, 10.2g Carbs, 4.3g Fiber, 7.7g Protein
Weight Watchers Points: 3

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Mexican Home Cooking
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