QUESADILLAS ingredients: *2 to 3 tablespoons oil, for frying
*8 (8-1nch) tortillas *2 cups Monterey Jack cheese
Preparation: Heat oil in a 8 to 10-inch skillet over medium heat. Place a tortilla into the skillet, then add a generous handful of cheese on top. Allow to cook about 20 seconds, or enough to just brown bottom of tortilla, then fold one edge over the other, pressing down to make a flat quesadilla. Cook another 20 seconds or so, then flip quesadilla. Cook a few more seconds.
Serve immediately, with sour cream, salsa or guacamole.
Variations:
鈥?For a vegetable quesadilla, add a few tablespoons of tomato and chopped onion.
鈥?For a chicken quesadilla, add a few tablespoons cooked and shredded chicken breast.
鈥?For a sausage quesadilla, add a few tablespoons cooked, minced spicy sausage (such as chorizo).
GUACAMOLE ingredients: *3 large ripe avocados *1/2 C. diced onion *1 garlic clove minced *2 ripe plum tomatoes seeded and diced *juice of 1/2 lemon *salt
Preparation: Mash the avocados with a fork into rough chunks. Add the rest of the ingredients and blend well.
SANTA FE ENCHILADAS ingredients: *4 boned and skinned chicken breast halves, boiled and shredded *1/2 onion, chopped *3 crushed garlic cloves *1/2 cup cilantro, more if needed *6 flour tortillas *1 large block jalapeno jack cheese, shredded *sour cream
RED ENCHILADA SAUCE: *5 dried Pasilla chiles, stemmed and seeded *3 dried California chiles, stemmed and seeded
*2 cups chicken stock, hot *1/4 cup fresh cilantro leaves *3 garlic cloves *1 tablespoon oregano *1 tablespoon cumin *1 tablespoon red wine vinegar *1 tomato, chopped *Coarse salt, to taste *2 tablespoons vegetable oil *Freshly ground black pepper, to taste
Preparation: MAKE ENCHILADA SAUCE IN ADVANCE, UP TO A DAY IF DESIRED: Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
In a blender, place the chiles and stock. Blend until chopped. Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.
ASSEMBLE ENCHILADAS: In a large saute pan, saute onion and garlic in 2 tablespoons of olive oil. Throw in shredded cooked chicken and toss with a little bit of the enchilada sauce, enough to coat. Squeeze in a lime鈥檚 juice, if desired. Continue to cook, just until warmed through. Warm flour tortillas and fill about 6 with a little chicken mixture and a little shredded jalapeno jack cheese. Roll and place in a 13 x 9 casserole dish sprayed with Pam. Top with enchilada sauce and more shredded jack cheese. Bake in 375 F oven until thoroughly warmed through, about 30-45 minutes.
Yield: 6 large enchiladas
The good news are that you can find more recipes in the website.Good luck. ByeI would like to cook easy mexican starters and main meal for some posh friends..any ideas/recipes please?
Chilies Rellenos
Ingredients
6 Anaheim or any mild long gre
2 c Vegetable oil
1/4 lb Mozzarella cheese, grated
1/4 lb Monterey Jack cheese, grated
1 ts Minced garlic
1/2 ts Dried thyme
1/2 ts Dried oregano
2 tb Chopped fresh cilantro or pa
1/4 ts Salt
1/4 ts Pepper
1 Egg
2 tb Milk
1 c Yellow cornmeal
1 c Mild or hot tomato salsa
Instructions
MAKE A SLIT WITH THE TIP of a paring knife in the pepper at the cap. Place the oil in a deep saucepan and heat to a temperature of 375F. Have a bowl of ice water handy. Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water. Repeat until all peppers are fried. When cool enough to handle, gently rub off the skin. Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil. In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper. Gently stuff the mixture into the peppers, securing them with toothpicks. Chill for 30 minutes. Beat the egg with the milk. Roll the peppers in the mixture, and then roll in cornmeal. Heat the reserved oil to 375F. Fry the peppers for about 3 minutes, or until golden brown. As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried. Serve immediately, accompanied by salsa, if desired. Serves 6. Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered with plastic wrap. Dredge with cornmeal and fry just prior to serving.I would like to cook easy mexican starters and main meal for some posh friends..any ideas/recipes please?
Taco salad and nachos are the easiest appetizers and main dishes to make. They can also be very decorative. Anything goes with either dish and you can add any ingredients you want. Peppers, carrots, cucumber, etc. I add a little grated parmesan cheese to my salad because it looks pretty and gives it a neat flavor. You can use different colored peppers to give it a nice array of colors. There are a million ways to make either of these two things so have fun with it. A million ways to dress it up too. Use your imagination and I am sure it will work out well.
';Mexican Caviar'; - Serves 8 to 10
Combine the following ingredients and chill overnight:
2 (4 1/4 oz.) cans chopped olives
2 (4 oz.) cans chopped green chiles
2 tomatoes; peeled and chopped
3 chopped green onions (scallions)
2 mashed garlic cloves
3 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. pepper
Dash seasoning salt
Serve with Fritos Scoops! Corn Chips.
';Hidden Valley Layered Mexican Dip';
Mix 1 oz. packet Hidden Valley Original Ranch Dip Mix with 1 pint sour cream. Spread 1 (16 oz.) can refried beans in a serving dish. Spread sour cream mixture over beans; top with 1 cup shredded Cheddar cheese and 1 (2 1/4 oz.) can sliced olives; drained. Garnish with chopped tomatoes and green onions.
';Pico de Gallo'; (Fresh Salsa) - 2 1/2 cups
3 to 4 medium-size ripe tomatoes; chopped (2 cups)
1 small onion; finely chopped
1 crushed garlic clove
1 jalapeno; seeded and minced
1/3 cup cilantro (parsley); chopped
1/2 tsp. salt
Pepper to taste
Juice of 1/2 lime
In a small mixing bowl, combine all ingredients. Cover the bowl with plastic wrap; refrigerate at least 1 hour to allow flavors to mix. Best served fresh, but it keeps for 2-3 days covered in the refrigerator.
';Mean Mexican Rice'; - Serves 4
2 tbsp. vegetable oil
1 medium onion; finely chopped
1 crushed garlic clove
1 cup uncooked white rice
1 medium tomato; chopped (optional)
2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. salt
2 cups chicken stock (or one 13 oz. can chicken broth)
In medium saucepan, heat oil; add onion and garlic. Saute until onion is translucent. Stir in rice, tomato and spices; add chicken stock and bring to a boil. Reduce heat to low; cover and simmer 20 minutes, or until liquid has been absorbed and rice is tender.
';Sombrero Salad'; - Makes 12
12 small tomatoes (each about 2'; in diameter)
2 medium-size avocados
1 tbsp. lime juice
1 tsp. minced fresh coriander (optional)
3/4 tsp. salt
1/2 tsp. grated onion
1/8 tsp. hot pepper sauce
1) Cut each tomato across top about 1/2'; below stem end; reserve top pieces. Remove seeds and pulp from tomatoes to form cups. Discard seeds; chop pulp. If necessary, cut a thin slice off bottom of each cup so it can stand upright. Place tomato cups, cut-side down, and reserved top pieces, on paper towels to drain.
2) Peel and cut avocados into chunks. In bowl, with fork, mash avocados with lime juice, coriander, salt, onion and hot pepper sauce. Stir in chopped tomato pulp.
3) Spoon avocado mixture into tomato cups; replace tops.
';Enchilada Casserole'; - Serves 6 to 8
1 lb. ground beef
1 cup diced onion
8 oz. can tomato sauce
1/2 cup water
2 tbsp. chili powder
1 tsp. salt
1/4 tsp. freshly ground pepper
3 tbsp. lightly salted butter; softened
6 corn tortillas
4 1/2 oz. can olives; drained and chopped
2 cups grated Monterey Jack cheese
1 large tomato; sliced
Preheat oven to 400*. Brown ground beef with onion about 5 minutes; drain excess fat. Stir in tomato sauce, water, chili powder, salt and pepper. Simmer, uncovered, 10 minutes longer.
Spread butter on tortillas; cover and set aside.
Using 2-quart round casserole, layer first meat sauce, then chopped olives, cheese and finally a tortilla. Repeat several more times, ending with meat sauce and cheese; top with tomato slices.
Bake 20 minutes, until heated through and bubbly.
Enchiladas are very great. I would love to write the recipe here, but she's to long. So i find the recipe i like on the internet, and that's the website :
http://www.elise.com/recipes/archives/00鈥?/a>
Maybe you can try Fajitas. The recipe :
http://www.thatsmyhome.com/texmex/main/f鈥?/a>
Or just simply Nachos. With corn chips, like Tostitos, some salsa, a lot of cheese, vegetables like olives if you want, and sure cream. Miam Miam !
Mexican and posh, do not mix.
Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated
Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.
Queso Fundido al Tequila
1 tablespoon olive or vegetable oil
1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4 inch pieces
1 medium onion, cut into 1/4 inch pieces
Hot green chiles to taste (roughly 1 large jalape帽o or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
3 tablespoons tequila, preferably a silver (blanco) tequila
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you鈥檒l have about 2 cups)
1/2 cup chopped cilantro
Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted鈥攖oo long over the heat and the cheese will become tough, oily and stringy.Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.
Classic Ceviche
Marinate 1 pound diced very fresh raw fish (such as snapper, halibut, bass or other ocean fish) and 1/2 cup diced onion in 1 1/2 cups fresh lime juice (12 to 14 limes) in the refrigerator until opaque, about 4 hours. Drain off juice. Stir in 2/3 cup Frontera Ceviche Cocktail Sauce, plus 1 large diced avocado and some chopped green olives. Serve on tortilla chips.
TOMATO-BRAISED PORK TENDERLOIN
1 1/4 pounds pork tenderloin
1 jar Frontera Roasted Tomato %26amp; Cilantro Cooking Sauce
1 can (15 oz.) black beans, drained and rinsed
Frontera Roasted Tomato %26amp; Cilantro Cooking SauceHeat 1 tbsp. oil in large skillet over medium-high heat. Sprinkle pork with salt and pepper then brown each side, about 10 minutes total. Turn heat to low and pour Frontera Cooking Sauce over the pork; cover, braise until pork is nearly firm, about 20 minutes. Remove pork and place on cutting board. Add the beans to the pan sauce and stir. Serve warm sauce over slices of pork, garnished with chopped cilantro.
BEEF SHORT RIBS WITH TOMATOES, POBLANOS AND HERBS
5 medium (about 1 pound total) fresh poblano chiles
2 tablespoons rich-tasting pork lard or vegetable oil
2 generous pounds bone-in beef short ribs
1 large white onion, sliced
6 garlic cloves, peeled and finely chopped
1 1/2 pounds (3 medium-large round or 9 to 12 plum) ripe tomatoes, cored and chopped into 1/2-inch pieces
OR 1 28-ounce can good-quality tomatoes packed in juice, drained and chopped into pieces
Salt
1 large sprig fresh epazote, plus an additional sprig for garnish
OR 1 1/2 teaspoons chopped fresh thyme and/or marjoram, plus a sprig or two for garnish
Roasting the poblanos. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for open flame, about 10 minutes for a broiler. Be careful not to char the flesh, only the skin. Cover with a kitchen towel and let stand 5 minutes. Rub off the blackened skin, then pull out the stem and seed pod. Tear the chiles open and rinse briefly to remove stray seeds and bits of skin. Slice into 1/4-inch strips.
Searing the meat. Heat the oven to 325潞. In a medium-large (4- to 6-quart) pot (preferably a Dutch oven or Mexican cazuela) heat the lard or oil over medium-high. Lay in the short ribs in a single, uncrowded layer. When richly browned on one side, about 5 minutes, turn them over and brown the other side, 3 to 5 minutes more. Remove to a plate and tip off all but a generous coating of oil on the bottom of the pan.
The flavorings. Set the pan back on the stove and reduce the heat to medium. Add the onion and cook, stirring frequently, until golden, about 7 minutes. Add the garlic, stir for another minute, then add the tomatoes. Stir occasionally until the tomatoes have softened and lost their juicy look (about 3 minutes for fresh tomatoes, 3 to 5 minutes for canned). Stir in the poblano strips, 1 teaspoon salt and the herb(s).
Braising the meat. Nestle the browned meat into the tomato mixture, spooning some over the top. Cover the pot (a piece of foil works for the cazuela) and set in the oven. After 1 1/2 hours, check the meat: it should be fork tender. If not, re-cover and braise an extra 15 minutes or so.
Serving the dish. Using a spatula, remove the meat to a warm serving platter. Tip the Dutch oven to collect the chunky sauce in one end and spoon off the fat that rises to the top. Taste the sauce and season with additional salt if you think it needs it. Spoon the sauce around the meat. This homey dish doesn鈥檛 actually need a garnish, but if you have a sprig of epazote, thyme or marjoram, it鈥檒l look beautiful here.
Working Ahead: There鈥檚 a warm hominess to this dish if it鈥檚 made a day or two ahead, and stored in the refrigerator (discard any solidified fat from the surface) until you are ready to reheat it (this may be done in a covered pot on the stove or in a 325潞 oven). For a just-braised texture (and to ensure that your guests鈥?mouths water from the aromas), you may prepare the dish through Step 3, cover and refrigerate the two parts separately, then continue within a couple of hours of serving. The finished dish will hold well for an hour or so in a very low oven.
Enchilada Casserole
A savory pan of cheese-rich Enchilada Casserole make for a delicious family dish on a busy weeknight. Toss a green salad together while this casserole is baking and serve with a bowl of fluffy rice.
鈥?yields: 8 鈥?preparation time: 15 min cookie: 25 min
Ingredients
1 pound lean ground beef
1 cup (1 small) chopped peeled onion
2 cloves garlic, finely chopped
2 cans (10-oz.)ORTEGA Enchilada Sauce
1 can (2 1/2-oz.) sliced ripe olives, divided
10 (6-inch) corn tortillas, cut in half,divided
2 cups (8-oz.) shredded cheddar cheese, divided
Directions
PREHEAT oven to 375潞 F. Grease bottom of 9-inch-square baking dish.
COMBINE beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
STIR in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.
LAYER half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
BAKE for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.
