Klausner Cantina

Cinco de Mayo is here and its time for a fiesta! We are big fans of Mexican food and this is what’s happening at my house today!

I absolutely love Siete grain free tortilla chips and they pair perfectly with my homemade guacamole. Eliminating corn and wheat from my diet was hard but finding these chips were game changing. The chips are made out of cassava flour and come in several flavors. They are light,crispy and delicious!

Homemade Guacamole
3 avocados (peeled, pitted and mashed)
1 lime juiced
1/2 cup diced onion
2 Roma tomato’s chopped
1 tsp salt
1 tbsp minced garlic
1 jalapeño sliced
1 pinch of ground cayenne
4-5 dashes tobasco

Mix all together and chill before serving. Leave avocado in bowl to keep from turning brown until serving.

Tequila Lime Chicken

4 limes
1 cup Tequila
1/4 cup olive oil
2 tsp kosher salt
5 garlic cloves
1 jalapeño sliced
1/2 bunch chipped fresh cilantro
8 skinless boneless chicken breasts
2 Cups Monterey cheese
Pico de Gallo (recipe below)
1 Avocado sliced
1 cup sour cream for topping

Mix all together and salt for taste

Slice and squeeze limes placing juice in food processor . Add tequila, olive oil, salt ,garlic, jalapeños and cilantro. Blend the mixture until all is mixed together. Add chicken to a large ziplock bag and mix with marinade. Let sit in fridge for at least 2 hours or overnight.
Turn grill on medium heat. Remove chicken from marinade and grill chicken 4-5 minutes on each side .

Top chicken with cheese and transfer to platter. Top chicken with pico de gallo, and avocado slices and serve. Place sour cream on side for each person to use if desired.

Pico de gallo
5 whole Roma tomatoes diced
1/4 large yellow onion diced
1/4 cup cilantro minced
1/2 large jalapeño minced
2 tbsp fresh lime juice
2 garlic cloves crushed
Salt to taste

Chicken Enchilada Quinoa

1 c. quinoa
2 c. low-sodium chicken broth
1 tbsp. extra-virgin olive oil
1/2 large onion, diced
1 jalapeño, minced
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
2 c. shredded rotisserie chicken
1 c. corn kernels
1 c. red enchilada sauce
1 1/2 c. Shredded Monterey Jack
Chopped tomato, for garnish
Diced avocado, for garnish

Freshly chopped cilantro, for garnish and 1/4 crumbled cojita cheese

Preheat oven to 350º. In a small saucepan, combine quinoa and chicken broth and bring to a boil. Reduce heat to a simmer and cook until fluffy, 15 to 20 minutes.

In a large skillet, heat oil. Add onion, jalapeño, and garlic and cook until tender, about 6 minutes. Add cumin and chili powder and stir until combined, then add chicken, corn, and enchilada sauce (reserve 1 tablespoon for drizzling) and stir until combined. Add 1 1/2 cups cooked quinoa (reserve rest for later use) and stir until combined, then top with cheese.

Bake until cheese is melty, 15 minutes.

Garnish with tomato, avocado, cilantro, reserved enchilada sauced cojita cheese and serve.

Margaritas & Micheladas

The first time I heard about a Michelada was from my dear friend Dana on one of our family spring break trips . It is a Mexican Cerveza basically prepared with beer, lime juice, tomato juice and seasoning. It is served in a chilled salt-rimmed glass.

1 lime juiced
1 12 oz Corona beer or other Mexican beer
1/2 tsp tobacco
1/2 tsp each Worcestershire and Soy sauce
3 oz Clamato or other tomato juice Salt for rimming
1. Take about a tablespoon of salt and sprinkle it on a small plate. Rub a slice of lime around the rim of the glass and then press the rim in the salt.
2. Fill the glass about ¼ to ⅓ with the Clamato juice. Add the hot sauce, the lime juice, the Worcestershire sauce, and the soy sauce. If you used Tajín to salt the rim, pour any excess from the plate into the glass.
3. Fill the rest with cold beer.
4. Garnish with a slice of lime and enjoy!