Written by post on August 31st, 2010 in Mexican Recipes.
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Green Chile Potato Casserole
Ingredients
5 – 6 potatoes, sliced with skins on
2 – 3 green chiles, cut into long strips
1 cup onions, sliced
1 cup Longhorn cheese, grated
1/2 cup Velvetta cheese, thinly sliced
3 – 4 strips bacon, cooked crisp
butter or margarine
Directions
Grease 13X9X2 inch pan. Layer potatoes, then onions, strips of chile, Longhorn cheese, and last Velvetta cheese. Repeat until all the ingredients have been used up. Top with pats of butter and crumbled bacon. Cover tightly with aluminum foil. Bake at 350 degrees for about 1 hour. Scalloped potatoes never had it so good!
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Written by post on August 24th, 2010 in Quesadillas.
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Grilled Chicken Quesadillas
Ingredients
2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1 1/2 cups shredded Mexican cheese blend
1 onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained
Directions
Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes. Heat grill for medium-high heat. Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces. Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Protein Powder
Written by post on August 10th, 2010 in Mexican Recipes.
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FILETE ENCHOCOLATADO (BEEF IN CHOCOLATE SAUCE)
Ingredients
1 2 lb piece beef tenderloin
Salt, pepper
3 tb Butter
1/2Onion; finely chopped
2Garlic cloves – finely chopped
1/2 c White wine
1 c -Water
1 oz Unsweetened chocolate
1/2 lb Queso fresco; crumbled
2 tb Chopped parsley
Directions
Season beef to taste with salt and pepper. Fry in butter until browned. Add onion, garlic, wine and water. Cover and simmer over gentle heat about l5 minutes. Add chocolate and simmer, uncovered, l0 minutes longer. At serving time, slice meat, pour sauce over and sprinkle with cheese. Broil to melt cheese. Sprinkle with parsley.
Makes 6 servings.
Each serving contains about 4l6 calories, 375 mg. sodium, ll9 mg. cholesterol, 29 grams fat, 3 grams carbohydrates, 34 grams protein, 0.l9 gram fiber.
Yield: 6 servings
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Written by post on July 30th, 2010 in Mexican Recipes.
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GREEN CHILI STEW
Ingredients
2 lbs of pork meat cut into bite size pieces
2 cans diced tomatoes
1 large onion (diced)
2 large cans green chilies or several freshly roasted
3 or 4 medium size potatoes
garlic powder or salt, salt, pepper and cumin seasoning
Directions
In large frying pan, melt butter (several tablespoons). Add cut up meat and seasonings. Stir well to mix seasonings on meat. Brown well. Add all ingredients including meat into crock pot except for green chilies with enough water to fill 3/4′s full. Cook for 4 hours then add green chilies and cook for one more hour. Cook on high.
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Written by post on June 7th, 2010 in Mexican Recipes.
SWEET-ONION GRILLED QUESADILLAS
Ingredients:
1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried
and chopped coarse.
Directions:
Prepare grill. Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact.
Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining
2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set
5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about
1 minute. Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.
Written by post on April 15th, 2010 in Mexican Recipes.
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Ingredients
1 pkg. crushed taco flavored Doritos
1 can ranch style beans
1 can Rotel tomatoes & green chilies
1 lb. grated cheese
1 can cream of mushroom soup
1 1/2 lbs. ground meat
1 large chopped onion
salt & pepper to taste
Directions
Brown meat. Add tomatoes, beans, & soup. Add salt & pepper to taste. Place a layer of crushed Dorito chips in a casserole dish. Put a layer of meat mixture over the Dorito chips. Add a layer of cheese & onion. Top with grated cheese. Bake at 400 F for 30 minutes.
* Cute Images
Written by post on March 28th, 2010 in Enchiladas, Mexican Recipes.
Ingredients
1 tablespoon shortening
1 pound ground beef
3 tablespoons flour
1 (8 ounce) can tomato sauce
Water
2 tablespoon chili powder
Salt, to taste
3/4 teaspoon garlic powder
12 corn tortillas
1 pound longhorn cheese, coarsely grated
1 large onion, finely chopped
Directions
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.
Written by post on March 13th, 2010 in Mexican Recipes.
Ingredients
5 or 6 fresh tomatillos, finely chopped or – one 13 ounce can tomatillos, drained, finely chopped
1 garlic clove, minced
2 tablespoons yellow onions, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
1 teaspoon fresh cilantro, finely chopped
1/4 teaspoon salt
Directions
In a small bowl, mix all ingredients. Cover and chill for several hours, or overnight, stirring ocassionally.
Written by post on February 28th, 2010 in Mexican Recipes, Soups.
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Ingredients:
1 small onion, chopped
4-5 fresh green chiles, roasted, peeled, deveined & chopped
2 cloves garlic, crushed
1 tbsp vegetable or olive oil
1 cup fresh tomatoes, peeled & chopped
1 10 1/2 ounce can fat free beef broth
1 10 1/2 ounce can fat free chicken broth
1 1/2 cups water
1 1/2 cups tomato juice
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Worchestershire sauce
1 tablespoon bottled steak sauce
3 corn tortillas, cut into 1/2 inch strips
1/4 cup Cheddar cheese, shredded
Directions:
Saute onion, chiles and garlic in oil until soft. Add tomatoes, broth, water, tomato juice, cumin, chile powde, salt, pepper, Worchestershire and steak sauces. Bring soup to a boil; lower heat and simmer covered one hour. Add tortillas and cheese and simmer 10 minutes longer.
Yield: 6 Servings
Categories: Soups
Animated Signatures – Animated Names
Written by post on January 15th, 2010 in Mexican Recipes.
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