Yucatan Vegetable Empanadas with Tomato-Ranch Salsa

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Course Entrées
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
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Instructions
  1. In large skillet, heat oil over medium-high heat. Add potatoes, onion, carrot and garlic, and cook 5 minutes or until potatoes and carrot are almost tender. Add bell pepper and zucchini, and cook 5 minutes or until all vegetables are tender, stirring freq
  2. In small bowl, stir together salsa and dressing; refrigerate until ready to serve. Stir cheese into vegetable mixture.
  3. Preheat oven to 425°. Place 1 pie crust on flat surface. Using 3-inch round cutter, cut 9 circles from dough. Gather scraps, re-roll and cut 3 more circles. Place about 1 heaping teaspoon filling on center of each round. Brush 1 side of dough edges w
  4. Place empanadas on baking sheet, prick tops with fork and lightly brush with egg mixture. Bake 15 minutes or until golden brown. Repeat with remaining pie crust and filling (there may be some filling remaining). Serve warm with tomato-ranch salsa.

Mojo Pork, Chicken & Shrimp Fajitas

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Instructions
  1. In blender, combine green onions, garlic, orange juice, all but 3 tablespoons oil, lime juice, cilantro, cumin and hot sauce. Blend until all ingredients are finely chopped and well combined.
  2. Place chicken, pork and shrimp in separate large zip-top plastic bags. Evenly pour marinade into each bag. Seal bags, pressing out excess air. Massage ingredients in bags to combine. Refrigerate 2 to 4 hours to marinate.
  3. Cover grill rack with aluminum foil; with fork, poke several holes in foil. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss bell peppers, red onions, 1 teaspoon salt, 1 teaspoon pepper and remaining 3 tablespoons oil.
  4. Place shrimp on 1 side of foil-covered grill rack and bell pepper mixture on other side. Cover and cook shrimp 4 to 5 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°. Remove shrimp from grill; keep warm. Stir
  5. Remove foil from grill rack. Place chicken and pork on hot grill rack. Cover and cook chicken 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°; cook pork 6 to 8 minutes or until internal temperat
  6. On microwave-safe plate, place tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed.
  7. Thinly slice chicken and pork; transfer to large platter with shrimp. Place bell pepper mixture and toppings, if desired, in separate serving bowls and serve with warmed tortillas.