Recipe Group Recipes - Mexican 


Smooth Black Bean Soup Prepared by: Susan Shaw

Ingredients:

1 6 oz can tomato paste 4 cans beef broth

6 cans black beans rinsed & drained 3 beef bouillon cubes

1 tsp paprika Dash cayenne pepper

1 tsp onion powder 1 tsp garlic salt

1/4 tsp white pepper 1 bunch chopped green onions

2 fresh jalapenos seeded & sliced 1/2 bunch fresh cilantro, chopped

Directions:

• Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, & pepper in large saucepan. Bring to a boil, reduce heat, and simmer 15 minutes.
• Add cilantro, jalapenos, and green onions. Simmer 2 minutes more.
• Transfer to a food processor or blender and process in batches until smooth.
• Reheat and garnish each serving with sour cream, cheese, and cilantro.

Chimichangas Prepared by: Susan Shaw

Ingredients:

1 lb. ground beef or 2 cups shredded cooked beef 1 cup shredded jack cheese

1 onion minced 12 flour tortillas

1 clove pressed garlic 1/2 green pepper, chopped

1 small can red enchilada sauce 1/2 tsp salt

1 can refried beans 

Directions: 

• Brown beef with onion, pepper, and garlic. Season with salt, pepper, cumin,  and garlic salt, drain fat.
• Stir in enchilada sauce. Simmer about 1 minute.
• Stir in beans and cheese and remove from heat.
• Heat tortillas until soft. Place about 1/4 cup filling in center of tortilla and roll as for a burrito.
• Fry in 3/4" hot oil until browned on each side.
• Drain on paper towel. Serve hot with guacamole, sour cream, salsa, chopped lettuce, and grated cheese. (or smother with black bean soup)

(If you like it spicy, try adding two jalapenos instead of the green pepper)

Hurley's Mucho Gusto Enchiladas                      Prepared by: Amy Heil

Ingredients:

1 1/2 lb skinless, boneless chicken breast halves 1 large onion, chopped (about a cup)

1/2 c loosely packed fresh cilantro 2 tsp chili powder

4 dried red chili peppers, seeded and chopped or 1 tsp crushed red pepper

2 fresh jalapeno peppers, seeded and chopped (or canned)

1 clove garlic, minced 1 tbsp cooking oil

19 oz can enchilada sauce 1 tbsp canned diced green chili peppers

1 c cooking oil 10 6-inch corn tortillas

1 c shredded Monterey Jack cheese (4 oz.) 1 c shredded cheddar chesse (4 oz.)

2 1/4 oz. can sliced pitted ripe olives 3 green onions, thinly sliced

dairy sour cream guacamole

 Directions:

1. Rinse chicken breast halves and pat dry with paper towels.

2. In a large saucepan, combine chicken, 2/3 cup of onion, cilantro, half the red chili peppers, half the jalapeno, chili powder, and garlic.  Add enough water to cover chicken.  bring to boiling; reduce heat.

3. Simmer, covered, for 15-20 mins, or until chicken is no longer pink in the center.  Remove chicken and shred.  Discard the cooking liquid.

4. In a large skillet, heat the 1 tbsp oil over medium high heat.  Add remaining 1/3 cup onion, and remaining half of jalapeno peppers.  Saute until the onions are translucent.  Add shredded chicken, 1/2 cup of the enchilada sauce, and the green chili peppers.  Bring to a boiling; reduce heat.

5. Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally.  Keep warm.

6. In a small skillet, heat the 1 cup of oil.  Working quickly, fry tortillas, one at a time, in hot oil for 10-15 seconds or until tortilla is hot but not crisp.  Pat dry between paper towels.

7. Immediately place about 1/3 cup of chicken mixture onto each tortilla near an edge; roll up.  Place filled tortillas, seam sides down, in a lightly greased 2-quart rectangular baking dish.  Pour remaining enchilada sauce over.  Cover with foil.

8. Bake in a 350 degree oven for 20-25 minutes or until heated through.  Uncover; sprinkle cheeses over.  Return to oven and bake for 2-3 minutes more or until cheeses are melted.  To serve, sprinkle with olives and green onions.  Serve with sour cream and guacamole, if desired.  Serves 5.

Lower-fat version: Use half the amount of cheese and soften tortillas in the microwave oven instead of frying.  Wrap tortillas in plastic wrap and micro-cook on high for 30 seconds.

Freezer option: I will sometimes make up a double or triple batch of the chicken, through step 5.  Then bag the chicken in 2-3 ziplocs.  Then to serve, you just have to thaw the chicken mixture and continue with step 6.  Makes it a quicker recipe to make for those busy nights.

BEST Honey Lime Chicken Enchiladas Prepared by: Jen Noble

Ingredients:

1/3 cup honey 1/4 cup lime juice

2 tsp. to 1 Tbsp. chili powder 2 tsp. minced garlic 

2 large chicken breasts, cooked and shredded 12 white corn tortillas

mix of equal parts mozzarella & cheddar cheese 1 10 -14 oz. can green enchilada sauce

1/2 - 3/4 cup heavy cream

Directions:

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I do this a couple hours before making them so the chicken can marinate).

*Mix enchilada sauce and cream together in a bowl. Spray 9 x13 baking dish with cooking spray. 

Pour about 1/2 cup of it into a baking dish. Spread around bottom.

*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (30 seconds on each side). 

Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. 

Bake at 350 for 25 - 30 minutes.

Chicken Enchilada Dip Prepared by: Debbie Jones

Ingredients:

4 boneless chicken breasts(cooked and shredded)

1  8 oz. package cream cheese(softened)

2 cups mayonnaise

8 oz. package shredded cheddar cheese (or 2 cups)

1 small can diced green chiles

1/2 can diced jalapenos (depending on how hot you like it)

Directions:

Mix all together and put in baking dish.  

Bake @ 350 for 30 min.  Serve with tortilla chips.

Chicken Chimichangas Prepared by: Jolene Monteath

Ingredients:

1lb. chicken, cubed

1 C. chopped onion

1 4oz can green chilies

2-3 cloves garlic

1 medium potato, chopped

1 tsp. Oregano

1 tsp. Salt

Tortillas

Oil for frying

Directions:

In a large pot combine all ingredients (except tortillas and oil of course).  Just cover with water, bring to boil then let simmer until meat is cooked and tender (mine takes about 45 min to 1 hour).  Heat oil in a frying pan (make as deep as you like, I do about half an inch).  Put about 3-4 tablespoons filling in the tortilla.  Fold up, put in hot oil, turn until all sides are crispy.  Take out and put on paper towel to drain.  Serve with guacamole, sour cream and salsa!

Peanut Butter Custard Blast Prepared by: Karie Dean

PREP: 30min COOK TIME: 25min+chilling

Yield: 15 servings

Crust

2 cups cream-filled chocolate sandwich cookie crumbs

2 tablespoons sugar

1/3 cup butter, melted

Filling

1-1/2 cup sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon salt

6 cups 2% milk

6 eggs yolks, beaten

1 cup creamy peanut butter

Topping

2 cups heavy whipping cream

1 tablespoon confectioners’ sugar

6 peanut butter cups, chopped

1/2 cup chopped salted peanuts

2 tablespoons chocolate syrup

Directions:

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish.  Bake at 375 for 8 minutes or until set.  Cool on a wire rack.

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt.  Stir in milk until smooth.  Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat.  Stir a small amount of hot mixture into egg yolk; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat.  Stir 1 cup into peanut butter until smooth.  Gently stir peanut butter mixture into the pan.  Pour over crust.  Cool to room temperature.  Cover and refrigerate for at least 2 hours.

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar; beat until stiff peaks from.  Spread over peanut butter mixture.  Sprinkle with peanut butter cups and peanuts.  Drizzle with chocolate syrup.

Cilantro BBQ Quesadillas Prepared by: Shannon Nielsen

1 can black beans colby jack cheese

1 can corn tortillas

diced red onion diced grilled chicken breast

diced tomatoes

1 bunch cilantro

BBQ Sauce

• Combine left column to make salsa.  Leftover salsa is great with chips.
• Layer tortilla, cheese, salsa, chicken, cheese, then tortilla (the cheese helps things stick together better). 
• Grill until cheese is melted and tortilla golden.  Good luck flipping! 
• Notes: A little goes a long way with the onion, I like KC Masterpiece “original” BBQ sauce, I use the uncooked tortillas from Costco, and I like to use my big breakfast skillet to cook with.

Texas Caviar Prepared by: Cindy Ford

1 can (15-1/2 oz.) black-eyed peas, rinsed and drained

3/4 cup chopped sweet red pepper

3/4 cup chopped green pepper

1 medium red onion, chopped

3 green onions, sliced thin

1/4 cup minced fresh cilantro

1 garlic clove, minced (or 1/4 t. garlic powder)

1 bottle  (8 oz.) fat-free or low-fat Italian salad dressing

Tortilla chips

In a large bowl, combine the peas, peppers, onions, cilantro, and garlic.  Pour salad dressing over mixture; stir gently to coat.

Cover and refrigerate for 24 hours.  Serve with tortilla chips.  Makes 4 cups