Mexican Recipes

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Spicy Mexican Torte

Ingredients

1 pound chorizo sausage, casings removed and crumbled
1 cup chopped onion
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
2 cups shredded Pepper Jack cheese, divided
1 (16 ounce) can refried beans, divided
1 (7 ounce) jar roasted red peppers, drained

Directions

In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.
Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on top of cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

Nutritional Information

Amount Per Serving  Calories: 682 | Total Fat: 38.7g | Cholesterol: 90mg

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Frijoles a la Charra

Ingredients

1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
1/3 cup chopped fresh cilantro

Directions

Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High. Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans. Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Servings: 8

Nutritional Information open nutritional information

Amount Per Serving  Calories: 353 | Total Fat: 13.8g | Cholesterol: 19mg

Klipfiti: Humor and  Irony

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Mexican Strata – Cornish Hens with Tomatoes

Ingredients

16 slices white bread, trimmed and lightly buttered
4 large ripe tomatoes, peeled and sliced
1 medium onion, sliced and separated into rings
1 (4-ounce) can chopped green chili peppers
12 ounces cheddar cheese, grated
7 eggs
3-1/2 cups milk
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Directions

Place eight slices bread in bottom of buttered, three-quart rectangular casserole. Arrange tomato slices, onion rings, and chili peppers over bread. Sprinkle two-thirds cheese over all. Top with remaining slices of buttered bread. Beat eggs, milk, and seasonings; pour over bread. Liquid should come to top of casserole. If more liquid is needed, add mixture of one egg and one-half cup milk. Sprinkle remaining cheese over top. Cover with foil and chill overnight. Remove from refrigerator one hour before baking. Bake in preheated 350 degree oven for one to one-and-one-half hours, or until knife inserted in center comes out clean. Allow to stand five minutes before serving.

Servings: 8 -10

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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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