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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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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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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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.