If you love Mexican food as much as we do at Chapala Mexican Restaurant, then we challenge you to try out a whole day of eating only healthy Mexican food. Trust us, with these delicious recipes it won’t be that difficult of a challenge. Be sure to stay tuned for part two which will include healthy Mexican dinner and dessert!
Mexican Breakfast Bowl
This hearty, healthy and extremely tasty Mexican breakfast bowl is made with lightened turkey chorizo, avocado and an egg and leaves nothing to be desired. It will fill you up and give you energy that will last until lunchtime. Recipe courtesy of Feasting at Home.
- ½ an onion – diced
- 2 small sweet potatoes – diced into ½ inch cubes
- 2 tbsp extra-virgin olive oil
- salt, pepper, chili powder and cumin
- 1½ cups cooked black beans (or one can drained)
- 2 cups Turkey Chorizo
- 4 eggs
- Garnish: Avocado, cilantro, scallions, hot sauce and sour cream
- Other optional toppings: diced tomato, sautéed bell pepper or zucchini or other veggies
- Toss onion and sweet potato with the oil, season with salt, pepper and chili powder and roast on a parchment-lined baking sheet in a 400°F oven until tender, about 20 minutes. (Alternatively, sear in a skillet over medium heat, stirring occasionally for 10-15 minutes.)
- If making chorizo, cook it with a little oil, browning it and breaking it apart into crumbles.
- Heat the black beans, season with salt, pepper, and a pinch of cumin.
- Prepare the eggs to your liking– either scrambled, over easy, sunny side up or poached.
- Once the sweet potatoes are cooked, divide among 4 bowls. Divide the chorizo and black beans. Top with the eggs, avocado slices, cilantro and scallions. Add tomatoes if in season.
- Serve with hot sauce and sour cream.
Kick off your afternoon with this yummy and unique combination of stuffed peppers and shrimp. This lunch is a great source of protein, vitamin C, manganese, potassium and other important vitamins and minerals. Topped with a sweet mango-tomato salsa, this recipe is one to keep around. Recipe courtesy of Deborah Schneider from Food and Wine.
- 8 medium güero, Hungarian wax or Cubanelle peppers (about 2 ounces each)
- Salt and freshly ground pepper
- ⅔ cup shredded Monterey Jack cheese (about 2½ ounces)
- ⅓ cup shredded cotija or ricotta salata cheese (about 1 ounce)
- 1 scallion – thinly sliced
- 1 tbsp chopped cilantro
- 16 large shrimp (about 1 pound) – shelled and deveined, tails left on
- 1 tbsp extra-virgin olive oil
- 1 garlic clove – minced
- Mango-tomato salsa – for serving
- Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds.
- Place the peppers to the skillet and cook until blistered all over, about 12 minutes.
- Season the inside of the peppers with salt and pepper.
- Preheat the oven to 400°F.
- In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.
- Heat the olive oil in a large skillet.
- Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat and stir until the shrimp start to curl, about 2 minutes.
- Stuff the garlicky shrimp into the peppers with the tails protruding.
- Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted.
- Top with the Mango-Tomato Salsa; serve and enjoy!
Come by Chapala’s Mexican Restaurant for your favorite Mexican cuisine! Our Willamette location features a full bar where you can sit and enjoy a margarita while watching the game in a relaxing and friendly environment. For more information about Mexican food such as recipes, history and more, follow our blog!