MEXICAN HOT CHOCOLATE DONUTS

original recipe came from here

INGREDIENTS FOR DONUTS

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground chipotle pepper powder

1/2 teaspoon salt

3/4 cup milk

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

2 eggs

FOR THE GLAZE

2 cups confectioners sugar

1 teaspoon vanilla

3 tablespoons milk

To make the donuts.  Preheat oven to 425°.  Spray donut pan with nonstick cooking spray.

In a large bowl, combine the flour, cocoa, sugar, baking powder, cinnamon, chipotle, and salt.  Stir in the milk, butter, and vanilla, scraping the bowl as needed.  Add the eggs, and mix until just combined.  Scrape the bowl and give a final stir.

Fill a decorating bag with batter and use it to fill each donut ring half full.  Bake for 4 to 6 minutes, or until the donuts spring back to the touch.  Allow to cool in the pan for 2 minutes, then transfer to a wire cooling rack.  Cool completely before glazing.

To make the glaze:  Combine all of the ingredients in a medium bowl and whisk until thoroughly combined.  Assemble donuts as directed above.

Oven Baked Chicken Fajitas

original recipe and photo found here.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips

2 tbsp vegetable oil

2 tsp chili powder

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

1 (15 oz) can Rotel, Mexican style with lime and cilantro

1 medium onion, sliced

2 bell peppers, seeded and sliced.  (I used one red and one green)

flour tortillas

Toppings such as cheese, sour cream, lettuce, black beans, guacamole, pico de gallo, etc.

Directions:

1. Preheat the oven to 400°.  Place the chicken strips in a greased 13×9 baking dish.

2.  In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano and salt.

3.  Drizzle the spice mixture over the chicken and stir to coat.

4.  Next add the can of Rotel tomatoes, peppers, and onions to the dish and stir to combine.

5.  Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.  Serve on tortillas with all your desired toppings.

Enjoy!