Directions
- 1Prepare the cumin lime vinaigrette, Elote Pico, and Meyer lemon green sauce ahead of time.
- 2Thinly slice a chicken breast and add it to a bowl with thinly sliced onions and fajita marinade.
- 3Once marinated, stir everything together, add sliced bell peppers, and cook until tender.
- 4Make mini quesadillas with Oaxaca cheese and warm them in a skillet until crispy and golden brown.
- 5Prepare a slaw with baby gem lettuce, radish, and cumin lime vinaigrette.
- 6Stuff the mini quesadillas with the fajitas, avocado crema, and slaw.
- 7Dice chicken breast and add it to a bowl with balsamic marinade.
- 8Grill the marinated chicken skewers.
- 9Grill panela cheese (or halloumi or substitute if needed) and dice into cubes.
- 10Sauté farro with spring vegetables.
- 11Combine the cooked farro, grilled cheese, radish, and Meyer lemon green sauce in a large mixing bowl.
- 12Serve the farro salad topped with parmesan.
- 13Prepare chicken cutlets with Oaxaca cheese and a seasoning made ahead of time. Then fry them in oil until golden brown.
- 14Sauté the fajita veggies that you prepped ahead of time.
- 15Combine baby gem lettuce, herbs, radish, cumin lime vinaigrette, cooked farro, and Elote Pico in a large mixing bowl.
- 16Top with cooked fajita veggies and Oaxaca cutlet.
- 17Season shrimp with seasoning, place the remaining Oaxaca cheese on a griddle, and top with tortillas.
- 18Sear shrimp for 3-5 minutes, then place on top of the cheese skirts with elote pico and slaw.
- 19Top with avocado crema.
- 20Marinate your choice of protein in balsamic marinade.
- 21Sauté asparagus with garlic, lemon zest, white wine, butter, and your choice of pasta. Top with balsamic protein and Meyer lemon green sauce.
Ingredients
- 1 small yellow onion
- 8 cloves garlic
- 1 lemon
- 6 lime
- 1 bunch cilantro
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bunch scallions
- 1 10-12 oz corn
- 1 bunch asparagus
- 1 bell pepper
- 1 small bunch swiss chard
- 1 cup panko bread crumbs
- 1 10-12 corn tortillas
- 1 eggs
- 10 oz Oaxaca cheese
- 6 oz cotija cheese
- 1 cup parmesan
- 5 boneless skinless chicken breasts
- 1 baby gem lettuce
- 1 bunch radishes
- 1 Meyer lemon
- 1 garlic
- 1 cup parsley
- 1 crushed red pepper
- 1 butter
- 1 white wine
- 1 cup farro
- 1 olive oil
- 1 cup balsamic marinade
- 1 cup fajita marinade
- 1 cup avocado crema
- 1 cup cumin lime vinaigrette
- 1 cup Elote Pico
- 1 panela cheese
- 14 shrimp
- 1 cup pasta
Equipment
knifecutting boardbowlfood scalecitrus juicerblendersmall saucepanlarge skillettongssmall plastic containersgrilllarge mixing bowlbaking sheetforkcast iron skillet
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