Mexican makeover from the February 2009 issue and both were wonderful. 1st was the Roasted Pear and Arugula Salad with Pomegrante-Chipotle Vinaigrette. It was a really nice salad with a balance of sweet, tart and spice. Having a whole pear (maybe mine were bigger than the suggested ones) was very filling. I also made the vanilla bean flan with agave syrup and caramelized walnuts. It was a creamy not too sweet flan and the walnuts added very nice texture and an extra bit of sweetness.

I also made the chile con queso and chile-lime tortilla chips. The store didn't have rotel brand tomatoes so I ended up using fire roasted tomatoes in adobo sauce. The flavor was still very good, probably a little more smokey than the suggested recipe.

Overall it was an amazing dinner and no one would have guessed it was healthier for them.