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Recipes
Grilled Adobo Chicken
By carvalhohm
1 Heat grill to medium-high heat
- 8
- bone-in, skin-on chicken pieces (breasts, legs and/or thighs), about 3 lbs.
- ¼
- cup
- GOYA® Extra Virgin Olive Oil
- 2
- tsp.
- GOYA® Adobo All-Purpose Seasoning with Pepper
Spicy Shrimp and Corn Quesadillas
By carvalhohm
1 In large bowl, toss together corn, jalapeños, olives, shrimp, cumin, scallions, lime zest and cheese until combi...
- ¾ cup corn from 1 can (15 oz.) Golden Corn, drained
- 3 Whole Jalapeño Peppers, stemmed, seeded and chopped
- ½ cup Manzanilla Olives Stuffed with Minced Pimientos, sliced
- 6 oz. cooked large shrimp, peeled, deveined and coarsely chopped
- 1¼ tsp. ground cumin
- 4 scallions, sliced
- 2 tsp. freshly grated lime zest
- 2 cups shredded Monterey jack cheese (about 8 oz.)
- 6 Burritos Flour Tortillas
- 1 tbsp. Extra Virgin Olive Oil
- GOYA® Salsa Pico de Gallo, for serving
- Diced avocado, for serving
Spicy Shrimp and Corn Quesadillas
By carvalhohm
1 In large bowl, toss together corn, jalapeños, olives, shrimp, cumin, scallions, lime zest and cheese until combi...
- ¾ cup corn from 1 can (15 oz.) Golden Corn, drained
- 3 Whole Jalapeño Peppers, stemmed, seeded and chopped
- ½ cup Manzanilla Olives Stuffed with Minced Pimientos, sliced
- 6 oz. cooked large shrimp, peeled, deveined and coarsely chopped
- 1¼ tsp. ground cumin
- 4 scallions, sliced
- 2 tsp. freshly grated lime zest
- 2 cups shredded Monterey jack cheese (about 8 oz.)
- 6 Burritos Flour Tortillas
- 1 tbsp. Extra Virgin Olive Oil
- GOYA® Salsa Pico de Gallo, for serving
- Diced avocado, for serving
Spicy Shrimp and Corn Quesadillas
By carvalhohm
1 In large bowl, toss together corn, jalapeños, olives, shrimp, cumin, scallions, lime zest and cheese until combi...
- ¾ cup corn from 1 can (15 oz.) Golden Corn, drained
- 3 Whole Jalapeño Peppers, stemmed, seeded and chopped
- ½ cup Manzanilla Olives Stuffed with Minced Pimientos, sliced
- 6 oz. cooked large shrimp, peeled, deveined and coarsely chopped
- 1¼ tsp. ground cumin
- 4 scallions, sliced
- 2 tsp. freshly grated lime zest
- 2 cups shredded Monterey jack cheese (about 8 oz.)
- 6 Burritos Flour Tortillas
- 1 tbsp. Extra Virgin Olive Oil
- GOYA® Salsa Pico de Gallo, for serving
- Diced avocado, for serving
Vegetarian Rainbow Burrito Bowl
By carvalhohm
1 In saucepan set over high heat, combine rice, Recaito and 2 cups water; cover and bring to boil
- 1 1⁄2 cups Brown Rice
- 1⁄4 cup frozen GOYA® Recaito
- 1 can Golden Corn, drained
- 1 can Pinto Beans, drained
- 2 cups halved grape tomatoes
- 1⁄2 cup shaved red onion
- 1 large ripe avocado, peeled, pitted and sliced
- 1⁄2 cup fresh cilantro leaves
- 1⁄4 cup Jalapeño Nacho Slices
- GOYA® Salsita Hot Sauce Chipotle Chile, optional
- lime wedges
Chicken Taco Salad
By carvalhohm
1 In small bowl, mix together olive oil, lemon juice, cilantro and adobo; set aside
- Cilantro-Citrus Vinaigrette:
- ¼ cup plus 1 tbsp. Extra Virgin Olive Oil
- ¼ cup Lemon Juice
- 2 finely chopped fresh cilantro
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- Salad:
- 2 boneless, skinless chicken breast halves (about 1 lb.), butterflied
- 1 chipotle chile, finely chopped, plus 2 tbsp. adobo sauce from1 can, 7 oz. GOYA® Chipotle Chiles in Adobo Sauce
- ¼ tsp. Cumin
- 2 Corn or Flour Tortillas, cut into thin strips
- 2 romaine lettuce hearts, torn into bite-size pieces (about 12 oz.)
- 1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
- 1 can (15.25 oz.) Golden Corn, drained
- 4 oz. GOYA® Queso Blanco (white cheese), crumbled (about ½ cup)
- 10 grape tomatoes, halved (about ¼ cup)
- ¼ red onion, thinly sliced (about ¼ cup)
Black Bean Salsa
By carvalhohm
1 In large bowl, combine all ingredients
- 2 cans (15.5 oz. each) Black Beans, drained and rinsed
- 1 jar GOYA® Salsa Pico de Gallo-Mild
- 1 can Golden Corn, drained
- 3 tbsp. Extra Virgin Olive Oil
- 3 tbsp. chopped Jalapeño Peppers, (optional)
- 1 tbsp. Chili Powder
- 2 tsp. Cumin
- 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
Black Bean Salsa
By carvalhohm
1 In large bowl, combine all ingredients
- 2 cans (15.5 oz. each) Black Beans, drained and rinsed
- 1 jar GOYA® Salsa Pico de Gallo-Mild
- 1 can Golden Corn, drained
- 3 tbsp. Extra Virgin Olive Oil
- 3 tbsp. chopped Jalapeño Peppers, (optional)
- 1 tbsp. Chili Powder
- 2 tsp. Cumin
- 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
Fresh Mexican Bean Salad
By carvalhohm
1 Transfer cilantro, olive oil, vegetable oil, vinegar, garlic, sugar and salt to bowl of blender
- Vinaigrette:
- ½ cup lightly packed fresh cilantro
- ¼ cup GOYA® Olive Oil
- ¼ cup Vegetable Oil
- ¼ cup Red Wine Vinegar
- 1 clove garlic, peeled
- 1 tsp. sugar
- ½ tsp. salt
- Salad:
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 can (15.5 oz.) Chick Peas, drained and rinsed
- 1 can (15.5 oz.) Golden Corn, drain and rinsed
- 1 medium red bell pepper, finely chopped (about 1 cup)
- 2 tbsp. finely chopped red onion
- 1 can Hearts of Palm, drained, rinsed and cut into ¼” rounds
Mexican Corn on the Cob – Elote
By carvalhohm
1 Prepare grill to medium-high heat; grease with oil
- 4 fresh ears of corn, husked and halved
- 1 tsp. Vegetable Oil
- 1 cup crumbled GOYA® Queso Blanco, or crumbled cotija cheese or finely shredded fresh mozzarella cheese
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- ¼ cup GOYA® Mayonnaise with Lime
- 1 tbsp. plus 1 tsp. GOYA® Chili Powder
- 4 skewers 8” (if using wooden skewers, soak in water 30 minutes prior to grilling)