Tex-mex

Chipotle Corn Chowder

November 21, 2010 by The Partial Ingredients

This is not the typical creamy corn chowder but a spicier, smokier corn stew. Unfortunately the season for good, fresh ears of corn has passed so I settled with store-bought bags of sweet corn. This recipe is perfect for sweet corn season and makes a great summer/fall soup. A fresh jalapeno is a good flavor addition to the smokey chipotle chili powder. I had some green bell peppers so I added those in for some extra veggies. I balanced the spiciness by adding sour cream and cilantro for garnish.

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Chicken Fajitas

November 13, 2010 by The Partial Ingredients

What can be said about chicken fajitas besides the fact they are so good? Well, apparently the name ‘chicken fajita’ makes no sense. I learned today that the word ‘fajita’ actually refers to a cut of beef called a skirt steak. So, what else can be said about chicken steaks? Well, they are versatile and a bit different than burritos, which usually do not have the grilled peppers and onions. To me that is what makes a fajita, not what kind of meat is in it (said the gringo). I usually grill the chicken but this time I decided to broil it and I was pretty happy with the results. The chicken was extra tender since I only broiled it for maybe 7 minutes. Next time I will try this out with the more linguistically correct grilled skirt steak.

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