| Have any great Mexican Recipes to Share any n all ?
Posted: 1/6/2009 4:58:09 PM | Here is one to start ...if you have the sauces of any kind that is good also -How about shareing them....like Creamed Cilantros and so on.
~Tortilla Skillet or Chila Aquiles ~
serves 4
6- 6 inch tortillas
cooking oil
4 eggs slightly beaten eggs
1/4 tsp. salt or to taste
2 1/4 c. Salsa de Chile Rojo *
1 1/2 c. Mexican or farmers cheese crumbled soft
1/2 c. water
1/4 c. sliced green onion
Tear tortillas in 1 1/2 inch pieces. Heat 1/2 inch oil in heavy
saucepan or deep skillet. Fry tortilla pieces in hot oil 45 -
60 seconds or till crisp ñ golden. Remove with slotted spoon.
Drain on paper towels. Pour all but 2 tablespoons oil from skillet-
return tortillas to skillet. Stir in eggs ñ salt- cook stir
till tortillas are coated n eggs are set. Stir in Salsa de Chile
Rojo- 1 cup of cheese ñ water with half of the onion. Simmer-
uncovered -15 minutes. Turn into serving dish- top with remaining
cheese ñ onion.
~Salsa de Chile Roja or call Red Chili Sauce~
makes 2 cups
4 ancho or Pasilla chilies dried or 3 T. chili powder or 1
tsp. crushed red pepper
4 tomatoes medium or 1- 15 oz. can tomato puree
1 onion medium cut up
1 clove garlic minced
1 tsp. salt
1/4 tsp. sugar
1 T. cooking oil
Cut chilies open. Discard stems ñ seeds. Cut chilies into small
pieces with scissors or knife. Place in bowl. Cover with boiling
water. Let stand 45 - 60 minutes. Drain. To peel tomatoes- dip them
in boiling water for 30 seconds. Plunge into cold water. Slip skins
off. Quarter tomatoes. Place in blender - blend
till nearly smooth. Measure 2 cups of the blended tomatoes. Return
to blender container or place canned tomato puree into blender
container. Add drained chilies or chili powder or crushed red
pepper. Add onion- garlic- salt – sugar ñ cover - blend till
smooth. In 1 1/2 quart saucepan combine tomato mixture ñ cooking
oil. Cook - stir over medium heat about 10 minutes or till sauce
is slightly thickened. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/6/2009 7:14:49 PM | Jicama~pico de Gallo
....................................
I always though this dish was Cuban, cuz we always had it when we went to Dad's Cuban friends house for swim parties...Dad told me recently the it was introduced to them by friends from Ensanada Baja Ca. I've never seen this dish anywhere else.
1 large size Jicama bulb ~ Peel, slice into "bamboo shoot" size
3 large Navel oranges ~ peel and segment...cut segments in half
2 Grapefruit ~ "
3 large Lemons ~ "
juice 3 limes ~
2 Large Granny smith apples ~ core, leave skin on and slice or cube
2 large Red Delicious ~ "
3 large Serrano peppers ~ silce thinly
1 tbsp Salt
1 tbsp sugar (oppt) (I leave out)
( I add cubed pineapple~my addition)
( I also Have added A shot of Cuervo)
combine everything...chill, give guest Bamboo skerws or large toothpicks.
sever cold...see if you can handel the Rooster's Beak | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/6/2009 9:48:59 PM | Albondigas (Meat Ball) Soup
Broth:
Good beef stock
oil
diced celery and onion
minced garlic
tomato paste
chile pepper
oregano
Meatballs :
ground beef
chorizo
long grain white rice
Sweat the celery and onion in oil.
Add garlic.
Add some tomato paste
Add beef stock
Add some kind of red pepper or hot sauce for little kick
Bring to a full boil.
Meanwhile combine hamburger, chorizo and rice.
Roll into tight meatballs and drop into boiling soup for about 10 min and turn off heat.
Let it rest 10 min.
Be gentle when dishing up' cause the meatballs could fall apart over time. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/7/2009 7:42:01 AM | Tortilla Soup (This is easy to make, and it tastes great)
3 lbs. chicken (boneless, skinless)
1 can of corn
1 can of black beans
1 (16 oz.) jar of Salsa
(I make mine in a Crockpot) Boil your chicken until it is tender, put it from your water and cube. Put back into your water and add remaining ingredients. Put on a low heat and let the flavors mix. Garnish with shredded cheese and tortilla chips/strips. This is a great meal. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/7/2009 6:40:23 PM | Jalapeno Cream
1/2 c. heavy cream- whipped
1/4 c. sour cream
1 jalapeno pepper- de-seeded minced
cilantro fresh chopped ½ plam-ful
Salt
white pepper
garlic granular to taste
Lemon juice or use lime juice fresh
Small bowl- combine all ingredients - seasoning to taste with salt - pepper - lemon juice.
This sauce is versatile Add fresh chopped cilantros if you like
Place over chimi's or burritos enchiladas
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Jalapeño Popper Spread
2 -8 oz. pkg. cream cheese softened
1 c. mayonnaise
1 - 4 oz. green chilies chopped drained
2 -4 oz. jalapeno peppers diced drained I use 4
1 c. Cheddar cheese or use Romano cheese
Mix all together well in microwave or oven type dish- sprinkle with extra cheese.
Bake 375 ° 30 minutes until cheese is golden brown or Microwave on High until hot about 3 minutes.
~Note- Using 4 ozs. jalapeño’s gives more zing. I baked this ñ used Cheddar cheese. Is delicious
~~~~~~~~~~~~~~~~~~~~~~
Jalapeño White Sauce
2 c. whipping cream
1 c. sour cream
1 tsp. chicken base
2 T. butter clarified
1 T. flour
jalapeño minced
1 T. liquid from bottled jalapeños or juice
2 oz. shredded cheese –equal parts Jack ñ Cheddar cheese
Heat whipping cram in saucepan over high heat – just when cream is ready to boil stir in sour cream. Sour cream starts to dissolve reduce heat to medium. Stir in chicken base ñ jalapeño juice ñ simmer. While cream is heating – make roux butter in large pan with flour ñ mixing till comes to a pale gold. Just before the cream mixture comes to a boil add the cream mixture slowly to the roux whisk with wire briskly to incorporate – fold in jalapeños ñ cheese. 3 ½ cups
~~~~~~~~
Sweet Hot jalapeños
4 lbs. fresh jalapenos
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 tablespoons turmeric
2 teaspoons celery seed (optional)
1 Tablespoon garlic powder
1 teaspoon ginger
Slice Jalapenos into thin slices. (I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE!)
Place jalapenos in pan with water and vinegar. Bring the pan to a boil then cover and reduce heat to low. Simmer until tender (about 10 minutes.) Remove the lid from the pan carefully and do not breathe in the fumes. Pour off the water and vinegar. Add the sugar and spices; bring to soft candy temperature to completely dissolve the sugar.
Place boiling mixture into sterilized jars, leaving 1/4-inch space. Put on caps and place rings on loosely.
Tighten the rings, once the jars are completely cooled
~~~~~~~~~~~~~~~~~
Jalapeno's Stuffed n wrapped with Bacon
Cut jalapeno's in half remove seeds n membrane
stuff with cream cheese or goats cheese with garlic granular- salt to taste mix
wrap in bacon - hold together with a tooth pick
Bake on rack n foil pan under to catch the bacon drippings till done
350 F. toothpics soak in water for 30 minutes first
~~~~~~~~~~~~~~~~~
Mesquite wood cooked stuffed shrimp with a thin piece of jalapeno strip stuffed inside the raw -peeled - deveined- split shrimp to the tail with some creamed cheese with crab n jalapeno - wrapped in bacon held together with toothpic- soak toothpick sfor 30 minutes in water so the tooth pick don't burn when cooking.
Turn often n don't burn them. Use 1/3 piece of thin bacon or bake the bacon partially before wrapping. Season well with Lawery's Seasoned salt both sides These are very good.
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Ultimate Pepper Poppers
1 (8 ounce) package cream cheese
1 cup shredded sharp cheddar cheese (4oz.)
1 cup shredded monterey jack cheese (4oz.)
6 slices bacon, cooked, crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 lb fresh jalapenos, halved lengthwise and seeded
1/2 cup dry breadcrumbs
sour cream or salsa or prepared onion dip or ranch salad dressing (or any combo of the above!)
In mixing bowl, combine first 7 ingredients, mix well.
Spoon about 2 Tbl. filling into each pepper half.
Roll in breadcrumbs, and place into greased 15"x10"x1" baking pan.
Bake, uncovered, in 350? oven for 20 minutes for spicy, 30 minutes for medium, and 40 minutes for mild.
Serve with sour cream, salsa, dip or dressing.
Makes about 2 dozen
~~~~~
Jalapeño Ranch Dressing
Makes one pint
1 pt. Ranch dressing your favorite
¼ c. cilantro stemmed chopped
½ jalapeño fresh minced discard seeds or to taste
~~~~~~~~~~~~~~~
Ancho Chili Marinade for Meat
1 pkg. dried ancho chilies
1 tsp. black pepper
2 tsp. cumin powder
2 Tbsp. fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice
Soak dry chilies in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor or blender. Puree until smooth.
Spread mixture over chicken breasts and refrigerate at least 1 hour, up to 24 hours.
Heat grill to about 400 degrees, or, if cooking inside, heat small amount of oil in skillet or grill pan over high heat.
Salt chicken breasts to taste.
Grill chicken breasts about 4 minutes per side, depending upon thickness, until done.
Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.
~~~~~~~~~~~~~~~~~~~~
Pollo Poblano Chicken in Poblano Cream Sauce
Very easy to make- with few instances where Poblano peppers are used without having to be roasted ñ peeled. Sauce can be made ahead of time ñ the dish assembled quickly before serving. You can make into larger quantities-keeping proportions the same-making ideal for large parties. This sauce is excellent for topping mushroom or mixing with cooked pasta-topped with cheese ñ popped in oven until cheese melts.
3 – 4 poblano chiles seeded ñ chopped
1/2 c. milk
4 T. butter
1 T. flour
1 c. Mexican crema or heavy cream
salt to taste
2 Chicken breast whole- cut in half
1 c. grated Manchego-Jack or Gouda Cheese
Purée chilies in blender with milk until smooth. Medium saucepan-melt 2 tablespoons of butter-add flour –brown lightly. Add chile purée – stirring constantly with wooden spoon or wire whisk until smooth. Lower heat-adding cream-stir constantly until sauce begins to bubble. Remove from heat –add salt to taste. This sauce may be made 1 day ahead ñ refrigerated. Melt remaining 2 tablespoons of butter in large skillet ñ sauté chicken breast halves for 4 minutes on each side. Place them in buttered baking dish-pour poblano cream sauce over all-top with grated cheese ñ bake uncovered in pre heated oven 350° for 20 minutes. Cheese will be golden ñ bubbly. Serve immediately. Serves 4
~Note can add some frozen corn if you want but I don’t – I think it makes a different taste. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/7/2009 7:35:17 PM | lol i have one dorito salad
prepare the same as taco salad but instead of tortillas crush doritos in the bottom of the bowl very delicious
also i like cooking my shrip in butter garlic and tapitio hot sause mmm | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/8/2009 12:53:32 PM | quote]^^^and what makes this Mexican, that you used Doritos?[/quote
You must a miss the taco salad using Doritos in place of tortillas. I took it as taco meat mixture n all that goes into a huge taco sald.  | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/8/2009 4:14:55 PM | Lighten up SA, she's from Missouri.....
K
Is not like ya know growing up with homemade tortillas on the table every morning for breakfast, and trying to tell people that bean really do make a good breakfast. And my fav. Shilling taco meat seasoning is not good mexican food.
Anyway......
5 minute chicken burritos
1/2 a roasted chicken from the store shreaded and deboned
1 1/2 cups Herdez Salsa ...... cause its the best store bought salsa you can buy
2 cups shreaded cheddar cheese or Colby Jack
Mix all together.... nuke till cheese melts and mixture is nice and warm
fill flour tortillas roll and enjoy!
Ok.... so it might take more than a 5 minutes.... but its fast none the less
Hey SA anyway... Do you have a good recipe for the marinade for pork, al pastor? Or is that more of a Sanoran thing down here?
Dreams
Edit: some other time I might tell ev1 how to make the best can of refried beans... Taught to me by a nice little hispanic lady who insisted she was to old to fuss with all the mess of making real refried beans!!!
LOL | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/8/2009 5:16:13 PM | Dreams, can you find Herdez Chipotle Salsa in the glass jar...This stuff is Sooooo Good
Cut Butt roast in chunks, roast in oven till roasted
Place in oven proof dutch oven with alittle reserved fat, pour on one jar of Chipotle salsa and 1/2 cup water, mix all well toghther, cover and cook at 275-325F for 1 hr more.
Chipotle Papas(potatos) ala Mexican with Cheese
Cut 2 large potatos length wise in quarters, then thick slice.
In a large skilet, boil potatos till almost soft. season potatos with salt.
drain off potatos and return to skilet, add 1/8 cup oil and saute papas moving frequetly till potatos are nicely brown and well cooked.
take a spatula and rough chop potatos in the pan, then add 1/8 cup Chipotle salsa(it takes very little for great taste, plus you still want to taste the potatos too. add 1/4 cup water and lightly stir everything around...dont mush the potatos. When everything is pipping hot, shut off fire, add sprinkle lots of shreaded Cheddar cheese...wait till cheese melts completely...dig in....... | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/8/2009 5:16:50 PM | I'm a bachelor, so my recipies tend to be very simple and quick.
Heat saucepan over medium flame. Add few tablespoons worth of oil to the center of the pan (enough to make a thin puddle the size of your hand). Toss on a tablespoon full of wet minced garlic and squeeze out two quarter limes into the oil. Use a turner to spread the garlic/oil/lime mix out over the pan, let it sizzle for a minute or two, then add a nice thinnish steak (I prefer round steak, but flank steak or skirt steak will work just fine). Cut up half a bell pepper, slice it in sections about half as thick as your finger. Place them around the saucepan. Add seasoning to taste. I like cracked pepper and ground cayenne. I also squeeze the other quarter lime wedge out over the top of the steak (you maybe asking how 3 quarter lime wedges is all of them. If you are, you obviously aren't a Corona drinker; that 4th quarter is gone at this point) before I flip it.
Serve steak topped with the fried bell peppers and garlic. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/8/2009 7:38:33 PM | Shrimp Mojo de Ajo
8 servings
24 unpeeled large raw shrimp
1/2 c. Mojo de Ajo see recipe**
24 - 6 inch wooden skewers soaked in water 30 minues.
Garnishes lime wedges- fresh cilantro sprigs -coarse sea salt
Peel shrimp-leave tails on de-vein, if desired. Combine shrimp ñ Mojo de Ajo- tossing to coat. Let stand 30 minutes.
Soak wooden skewers in water 30 minutes.
Remove shrimp from Mojo de Ajo discarding marinade. Thread 1 shrimp onto each skewer.
Grill over lots of mesquite wood covered with grill lid- over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink Garnish if desired.
Shrimp Mojo de Ajo ***
Makes about 1 1/2 cups
3/4 cup olive oil
3 whole guajillo chiles*
3/4 c. garlic minced bottled
5 T. fresh lime juice
1 1/2 tsps. salt
Heat oil in 2-qt. saucepan over medium heat to 350°F. Using tongs- submerge 1 chile into oil- cook 5 seconds- remove- drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove-discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes.
Cook garlic in hot oil in same saucepan over medium heat- stirring occasionally- 3 to 4 minutes or until golden. Let stand 5 minutes.
Stir in chile flakes- lime juice ñ salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.
Notes *2 Tbsp. sweet paprika may be substituted or use smoked paprika or could use smoked chipotle. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/8/2009 7:47:37 PM | Dreams - might one these two help you out?
~al pastor Marinade ~
2 T. achiote
1-2 red chilies according to taste
1 tablespoon mustard
Salt
Oil
or
~Al pastor or sheperds taco ~
5 dried pasilla chiles
5 dried guajillo chiles
1 c. distilled white vinegar
3 cloves garlic, roughly chopped
1/2 T. cumin
1/2 T. adobo seasoning
1 tsp. ground annato seeds >achiote
1/2 T. dried Mexican oregano
salt n pepper
about 2 lb. boned and trimmed pork shoulder
about 4 or 5 slices of pineapple
1 medium yellow onion | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/9/2009 10:44:03 AM | Wow do you criticize everyone? There should be a rule against that. It's taco salad..you still use taco seasoning on the meat. My mexican daughter loves it, so i put it down. And fyi, I'm not from mo. I'm from Fresno, so I know what everyone is talking about. You guys sure know how to make a new person feel welcome. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/9/2009 11:49:13 AM | sexynae Hi and welcome
I along with others understood. Please let it roll off your back. I make mistakes all the time and just roll with ... 
I really don't think they go out of their way to so touchy .. Must of been a BUS day for SAguy... He really isn't like that. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/9/2009 4:30:03 PM | Spikes1981, here's one from another bachelor. Follow all your instructions except cut a thicker steak into chunks. Once you get to your last step, throw in some chopped onions and chillis, brown briefly, and then add a tin of liquified tomatoes. Stir in some Garam Massala, more pepper, and any seasoning you want to get the sauce to your taste. Leave on a very low heat for 10 mins. The end result is not Con Carne, it's not Fajita, hell it's probably not even Mexican. But it's easy and tastes great!
Phillip. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/9/2009 4:35:38 PM | A very good stew....Posole
3 quarts water
5-8 cloves garlic diced, depending on preference
1 onion diced
2 tblspns olive oil
2 tblspns flour
4 cups chicken stock ( or canned)
1/2 cup hot New Mexico chili powder
2-3 lbs beef chuck cut into large 3"-4" pieces
13ozs (about 2cups) hot green chilies (Bueno brand at Albertsons or canned)
13ozs ( " " ) hot red chilies ( " " " " )
1/2 package Poole (hominy) (Bueno brand at Albertsons)
In a large heavy bottom pot over medium heat ..add olive oil and onions...saute until opaque....add garlic and saute another 2 mins...add beef and brown (it will break up later so no need to cut into bite size pieces)...add flour and stir...add about 3 quarts of water and the chicken stock or enough to cover ingedients in 3" liquid...slow boil covered for 2 hrs or until meat starts to break up...skim fat and foam off.....add more water if needed to keep ingredients covered in liquid.....add red and green chilies ( note: may use mild chilies and mild chili powder for you gringos)...add chili powder....add posole (hominy) ....adjust water to keep covered in liquid....simmer until posole is tender, ( may use canned, faster but not as tasty)....add salt to taste.....enjoy.......may serve in a bowl with dollop of sour cream or sprinkled with Monterrey jack cheese and a few crushed tortilla chips. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/9/2009 6:31:15 PM |
Dreams wrote :have a good recipe for the marinade for pork, al pastor?
Maybe one of these 2 marinades will work for you
~Al pastor Marinade ~
2 T. achiote
1-2 red chilies according to taste
1 tablespoon mustard
Salt
Oil
or
~Al pastor or sheperds taco ~
5 dried pasilla chiles
5 dried guajillo chiles
1 c. distilled white vinegar
3 cloves garlic, roughly chopped
1/2 T. cumin
1/2 T. adobo seasoning
1 tsp. ground annato seeds >achiote
1/2 T. dried Mexican oregano
salt and pepper
about 2 lb. boned and trimmed pork shoulder
about 4 or 5 slices of pineapple
1 medium yellow onion
some cilantro chopped
Everyone is so nice on here n thanks for posting ...Keep them coming.
While I am thinking about it have you ever eaten sliced mangos soaked in lemon juice for 30 minutes - than drain- but still damp enough to roll n coat well in ground chilies with little salt mix in . Than you would set them on parchment or wax paper to dry - store in air tight container. Well .. .They are good but HOT little devils. Any ideas on chiles I can grind not so hot? I am not sure what peppers they used but they were good...just a little toooooooooooo hot ...One thing for sure . . . need COLD
 lots of it. Hot little  | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/9/2009 9:45:19 PM | I will have to try that, Dove......
I can get it at the little meat market a block away and the best pollo asada too OMG to die for..... Fresh Tamales delivered to my door....... Spoiled I am!! But I lived in Hawaii for 3 yrs and there's not any good Mexican food anywhere!!
Lighten up on the chili a bit on the mango just a sprinkle will do, have had it on Pineapple, apple, watermelon too, if you like it on the mango try it on those too!!! Round here its just dice up the fruit sprinkle on lemon juice and the chili powder and
How to cheat canned refried beans:
1 - regular sized can 16 oz Rosarita refried beans
1/2 cup - milk
1/2 cup - Best Foods mayonaise / Helmans (no miracle whip)
Combine in regular sized pan, heat thoroughly till bubbly
for quick burritos add shreaded beef,cheese, salsa all in the same pan and fill your warm flour tortillas.
Seriously won't ever beat homemade, but I took the burrito filling to a pot luck and one of the guys from work kept asking me how I did my bean, cause he wanted the recipe.
Dreams | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/11/2009 10:07:02 AM | Chili Lime Tortilla Triangles
1 ½ tsps. paprika
1 tsp. Mexican achiote -annatto paste
1/4 tsp. cayenne or your liking
1 tsp. salt or you taste
3 T. lime juice fresh
1/3 c. vegetable oil
4 -10 to 12 inch flour tortillas
2 baking sheets line with parchment paper not as messy
Preheat oven 350° F.
Stir together paprika-achiote- cayenne- salt- lime juice ñ oil.
Put 1 tortilla on each baking sheet ñ brush with oil mixture both sides or turn ñ brush while baking. Cut each tortilla into long thin triangles with a sharp knife.
Bake in upper ñ lower thirds of oven- switching position of sheets halfway through baking- until crisp n lightly golden- 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.
Note~ Triangles may be made 1 day ahead - kept in an airtight container at room temperature.
Can make any shape or just stripes.
Anyone been to Abuelos lately? Have their Papas -(potatoes)? Think I have made that one pretty close like theirs. Pretty easy. Their Queso they use Velvetta Cheese Mexicana style . As they use Velvette in the Papas with corn n green chilies with little Monterey Jack cheese. They are so good. They now make a hot grilled salsa that is good n their Habenero salsa is excellent. Will ask the next time I go there for the that recipe. Sometimes they give it. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/12/2009 11:33:25 AM | Veggie Nachos Grandes
1 -16 oz. refried bens
½ c. bottled salsa your favorite
2 tsps. canola oil
Cooking Spray
2 c. zucchini diced
½ c. red onions chopped
1-2 garlic cloves minced
1 c. whole kernel corn frozen thaw
¼ c. water
2 T. taco seasonings
5 c. baked tortilla chips
¼ c. black olives sliced
1 c. mexican blend cheese shredded
¼ c. cilantros chopped
Toppings~ salsa chopped avocado –sour cream- shredded lettuce
Preheat oven 350° F
Combine beans ñ salsa in medium bowl set aside
Heat oil in large skillet coated with cooking spray –medium to high heat.
Add zucchini –onion-garlic-sauté 5 minutes or till veggies crisp tender. Add corn-water- taco seasoning- cook until zucchini is tender ñ water evaporates
Layer chips ina13 x 9 inch baking dish coated with cooking spray. Spoon bean mixture evenly over chips. Top with zucchini mixture-olives ñ cheese
Bake 15 minutes – remove from oven- sprinkle with cilantro serve 6 servings | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/12/2009 12:03:39 PM | VERY simple chicken enchiladas.....
Place boneless, skinless chicken breasts in crockpot cover with store bought red enchilada sauce, cook on low all day. When done, shred chicken, place in tortillas and roll, place in cassarole dish...cover with green store bought enchilada sauce (I buy Old El Paso) cover with shredded cheese, bake at 350 for 45-60 mins.
Another simple chicken enchilada recipe.....
Take leftover white chili, strain off the juice (reserve) put chicken/bean mixture (what you have after straining chili) into tortillas, place a few 'pats' of cream cheese on top of mixture, roll, mix green enchilada sauce with the liquid from chili that you reserved, pour over top, cover with Monterey Jack cheese, bake at 350 for 45-60 mins. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 1/12/2009 6:50:40 PM | | Horza, that sounds great. Definitely going to try that one out this weekend. Maybe with warm flour tortillas, rice and beans and some shredded ranchero cheese. Getting hungry just thinking about it. | |
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