Recipezaar: Mexican,Picnic recipes

Dulce De Leche Bars

Mon, 02 Jan 2006 13:44:02 -0500

These bars are so very delicious! A little is a lot - if you get my drift? Found this one on the Pillsbury site, as well. We tried these because we were able to do a lot of experimenting during all the Holidays and we are now settling back to normal, with a bunch of new recipes added to our repertoire. This was prepared at the Pillsbury test kitchens and they named these very, very rich Mexican-inspired bars as a favorite. I did not include the cooling time of 2 hours & 15 minutes. -- posted by Manami

Tomato Corn Salsa

Wed, 18 Jan 2006 14:24:06 -0500

This is a great salsa! Cutting the veggies small makes it easier to get more salsa on your chip. The flavors need to mingle before serving, so let sit overnight. Serve with salty tortilla chips. This would be good as a baked potato topping. -- posted by dicentra

Papas Con Chorizo

Thu, 19 Jan 2006 18:16:21 -0500

Mexican tacos. -- posted by Salvador Vilchis

Yellow Rice Salad With Grilled Capsicum and Spicy Black Beans

Mon, 13 Feb 2006 12:45:26 -0500

A recipe from Epicurious. Delicious served in warm tortilla. I tend to substitute a mild chilli paste as my children do not like very spicy. -- posted by Wendys Kitchen

Chorizo Breakfast Burritos

Tue, 21 Feb 2006 14:51:38 -0500

I made this recipe off the top of my head this morning. :D I really enjoyed it and wrote it down as quickly as I could so I didn't forget how I made it. My 1 yr old loves these, although he does make a bit of a mess with the eggs. lol -- posted by Chef O'Reilly

Mexican Salad

Sun, 12 Mar 2006 15:36:14 -0500

This is great for picnics -- posted by Noreaster

Easy Tres Leches Sheet Cake

Tue, 28 Mar 2006 16:06:01 -0500

Same great flavor, without all of the work! This is a great dessert to serve after barbeque or other spicy foods, and is a popular treat here in Texas. It is far more portable than a traditional tres leches cake so bring it along to your next barbeque or fiesta. If you have never had tres leches cake, expect the cake to be very "wet," the three milk combination helps remove the burn from chiles from your mouth. -- posted by MommyMakes

Mexican Cheese Ball

Tue, 28 Mar 2006 16:06:39 -0500

There are so many cheese ball recipes and so many Mexican dip recipes, but I'd never seen a Mexican cheese ball, so I had to try it. DEEEElish! It's great served with tortilla chips or those extra big Scoops corn chips. -- posted by Redneck Epicurean

Spicy Tuna Macaroni Salad

Thu, 13 Apr 2006 10:57:47 -0400

Just a hint of spice and smokiness from the jalapeño and chipotle, throw in some cooling crunchy cucumbers, tuna and you have a great tuna macaroni salad! For a bit of sweetness Relish can be used in place of the cucumbers. -- posted by ~Rita~

Filet Mignon With Chipotle Adobo Sauce

Tue, 02 May 2006 11:35:15 -0400

Spicy grilled steak. -- posted by ~Rita~

Pico De Gallo -- a Mexican Fruit Salad

Thu, 04 May 2006 15:08:38 -0400

I spend 7 hours today serving this delicious salad at a fiesta fundraiser at my daughter's school here in California. Pico de Gallo is usually known as a type of salsa, but in this case, it is a popular fruit salad spiced with a red chili powder that is popular in Mexico. Sounds odd, but it's a delicious and addictive combination. You dice the fresh fruits into chunk size pieces and mix them together in any combination you like. Today, we combined watermelon, mango, pineapple, cucumber and jicama. I will list popular fruits and veggies that can go in it and you can customize your mix. -- posted by Pam-I-Am

Chicken Burrito Bake, Easy for Busy Families!

Thu, 04 May 2006 20:39:05 -0400

This is one of our family favorites. Super good and easy to prepare. Think about making changes like adding sour cream, cilantro and avocado. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico. -- posted by kiwidutch

Tomatillo-Avocado Salsa Different and Delish!

Mon, 08 May 2006 13:45:33 -0400

Try this nice change of pace salsa that uses fresh tomatillos Adapted from ''Salsas and Tacos'' by the Santa Fe School of Cooking. Please note: this is an adopted recipe and I hope to make it soon. If you make it before I do, I would appreciate feedback, Thanks! ZWT REGION: Mexico /TexMex -- posted by kiwidutch

Easy Mexican Cornbread

Mon, 22 May 2006 21:20:26 -0400

Something with ingredients everyone can find, and you can pot-luck it too. Serve it with other food in a meal or make it a snack meal on it's own. -- posted by KissaMew

Avocado & Jalapeno Salad

Mon, 29 May 2006 20:37:12 -0400

Easy salad or appetizer that can be doubled or tripled for a crowd. This salad is really pretty when using the red jalapeños. Can also be made with diced red pepper for those afraid of the heat. Ensalada De Aguacate Con Jalapeños -- posted by NcMysteryShopper

Jicama Y Ensalada Anaranjada Picante (Spicy Oranges & Jicama

Mon, 29 May 2006 20:38:07 -0400

I love sweet and spicy combinations and this fruit salad is one of those great pairings. Salad should chill for about 2 hours before serving so plan ahead. -- posted by NcMysteryShopper

Ensalada De Palmitos (Hearts of Palm Salad)

Tue, 30 May 2006 13:27:41 -0400

I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens. -- posted by NcMysteryShopper

Southwest Cheeseburgers

Wed, 31 May 2006 16:21:14 -0400

Southwest spices are rubbed on the burgers and it is topped with salsa mayonnaise, lettuce and avocado slices. Pretty simple stuff here, especially if you use premade frozen burgers! -- posted by LAURIE

Ice Cream Tacos

Wed, 07 Jun 2006 20:35:31 -0400

I think that this was a Mr. Food recipe but now with variations...This is fun, esp after a Mexican meal! Its another one of those that you are only limited to the combinations by what you can think of to do with it!! Enjoy! (Allow time to freeze to desired firmness) -- posted by LAURIE

Guacamole Cheese Dip

Wed, 07 Jun 2006 20:41:11 -0400

Serve with tortilla chips (Scoops brand :) -- posted by *Parsley*

Classic Mole Poblano Sauce With Chicken

Wed, 07 Jun 2006 20:50:17 -0400

Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas. -- posted by ~Rita~

Baja Chipotle Fish Tacos

Tue, 27 Jun 2006 12:55:21 -0400

Marinated cod, cabbage, and zesty white sauce lend authentic Baja flavors to these easy to make tacos. This recipe was posted by a popular seasoning company and adapted from a cooking websites newsletter. Included in the 2006 Zaar World Tour - Mexico. -- posted by Lauralie41

The Best Guacamole

Fri, 30 Jun 2006 08:31:50 -0400

Ironicall, I am not really a fan of guacamole, but this is some good stuff. Everyone who tries it loves it. It tastes so fresh, I promise you will love it. -- posted by KittyKitty

Spicy Baked Sweet Potato "fries"

Tue, 04 Jul 2006 19:20:53 -0400

This recipe is adapted from a weight loss websites newsletter. Posted for 2006 Zaar World Tour - Mexico -- posted by Lauralie41

Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And

Wed, 05 Jul 2006 15:59:44 -0400

This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737. -- posted by Chef #221488

Salad Bar Gazpacho

Thu, 13 Jul 2006 16:37:15 -0400

Recipe from Sara Moultons latest cookbook Saras Secrets for Weeknight Meals. -- posted by SusieQusie

Mexican Chicken Salad (Weight Watchers)

Fri, 21 Jul 2006 11:04:59 -0400

I found this recipe on the Weight Watchers website. It is for the core plan but can be adapted to the flex - just count the points. It is very easy and tastes great. I add this on top of a salad for lunch or with dijon-roasted potatoes for dinner. Even my husband likes it! -- posted by applee

Baja Shrimp Cocktail

Mon, 31 Jul 2006 21:14:01 -0400

This is our version of the extremely popular appetizer served at Chinook's restaurant in Seattle's Fisherman's Terminal. Fast and fresh, this makes a great party dish as almost everything can be made ahead of time. It's also a great main dish on those nights when it's too hot to cook in the kitchen. So sit back, relax, pop a cold one and imagine yourself on the beaches of Baja. This is one appetizer that let's you enjoy your own fiesta. -- posted by WildLime

Southwestern Pork Kabobs

Wed, 02 Aug 2006 18:54:28 -0400

Great "grill out" recipe! Try serving with cilantro rice. From a Tyson pamphlet, this is the "basic" recipe. It is also great with the addition of mushrooms, cherry tomatoes, pineapple chunks and squash pieces also skewered. The more extras you add the more servings you will get! -- posted by LAURIE

Roast Turkey Breast With Chipotle-Herb Rub Recipe

Wed, 02 Aug 2006 20:41:36 -0400

New twist to turkey. This makes awesome sandwiches! This recipes works just as well on the gas grill over indirect heat as it does in the oven....AND it will work in a crockpot also! Very versatile and low fat flavorful! -- posted by LAURIE

Chipotle Chicken Taco Salad

Mon, 07 Aug 2006 22:02:57 -0400

From Cooking Light, August 2006. -- posted by Vino Girl

Mojito Ice Cubes

Wed, 23 Aug 2006 20:38:19 -0400

I came about these not just tasty but pretty cubes when I was making mojitos. I went overboard squeezing limes and had 1 1/2 cups of juice left over so I tossed in lime and mint and walla! If you skip the sugar it will be very tangy the way I enjoy it. Do use these in lemonade, juice, punch, ice teas, cocktails of choice......... -- posted by ~Rita~

Corn and Black Bean Salad With a Kick

Mon, 02 Oct 2006 21:51:48 -0400

This is a variation on a recipe I saw in Allrecipes.com. Let me know what you think. If you don't want one so kicky, add an extra can of corn. -- posted by Sarah Chana

Smoked Tomato Salsa

Mon, 09 Oct 2006 20:49:24 -0400

This salsa is somewhat labor intensive but worth it! It requires a grill with the ability to smoke food. I came up with this because I just got a new grill/smoker, the inspiration was the Roasted Poblano Salsa in recipe # 184160 -- posted by Chef 358412

Cheesy Bean Dip

Wed, 01 Nov 2006 20:14:48 -0500

This is a great cheese and bean dip like those found in some mexican restaurants. Everyone we know who has this can't stop eating it, and begs us to make it for them. -- posted by Zaffer

South of the Border Egg Salad

Fri, 08 Dec 2006 15:21:05 -0500

Good by itself, for sandwiches, or wrap in a flour tortilla. For the celery, I use celery hearts. Substitute Miracle Whip for the mayo if you prefer. If you don't like the "bite" of raw onion in your salad,use scallions instead. Prep time doesn't include time for cooking eggs, which varies depending on what method you use. -- posted by echo echo

Mexican Cheese Spread

Wed, 31 Jan 2007 22:45:42 -0500

Quick. Can be made ahead. -- posted by KittyKitty

Best Ever Ceviche!!!

Wed, 14 Mar 2007 22:10:02 -0400

This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!! -- posted by AZRoxy63

Doritos Salad

Tue, 20 Mar 2007 13:09:15 -0400

A tasty taco-salad flavor that is really easy! -- posted by Jessie B

Cochinita Pibil

Wed, 21 Mar 2007 22:35:04 -0400

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice. -- posted by Lust

Strawberry Agua Fresca

Fri, 30 Mar 2007 23:41:15 -0400

From Cooking Light magazine. Spanish for "fresh water", agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. Depending on the ripeness of the berries, adjust the amount of sugar for desired sweetness. Frozen strawberries would be fine in this. I like this with 2-3 times the water or seltzer water for a thinner drink. I also increase the sugar. -- posted by Engrossed

Salsa (My Copycat Version)

Mon, 02 Apr 2007 23:11:45 -0400

My dh and I dined in an upscale restaurant and ordered chips and fresh salsa as an appetizer. We ask for the recipe but had no luck. After several visits, we were able to identify most of the flavors. This is my copycat version. I love the fresh taste and crunchy texture of the fresh veggies with warm tortilla chips. -- posted by nsmteacher

Jalapeno Potato Salad

Tue, 03 Apr 2007 22:08:26 -0400

A delicious Mexican style potato salad with a short list of ingredients but a bright taste. -- posted by SusieQusie

Siesta Fiesta Salad

Mon, 09 Apr 2007 21:09:56 -0400

Mmmmm....fresh corn, cooked, cooled and mixed with fresh vegetables with a red wine vinaigrette=simple pleasures! The fresh herbs add the flavor to make this a memorable meal. Adapted from Midwest Living magazine. Cook time is for the corn. This is good served with chips. -- posted by Sharon123

Habas Mexicanas (Mexican Bean Dip)

Fri, 27 Apr 2007 23:01:33 -0400

Sour cream really brings the flavors together to make this a wonderful dip -- posted by Mims & Squims

Whole Wheat Tortilla Pinwheels

Mon, 21 May 2007 21:01:01 -0400

A delicious and healthy recipe from the Wheat Foods Council. Great for potlucks, appetizers, snacks, lunch! Tex/Mex, Southwestern, Mexican -- posted by Sharon123

Taco Red Potato Salad

Mon, 21 May 2007 22:35:35 -0400

Sprinkle with shredded cheddar cheese or top with diced tomatoes. Like it cool and creamy? Stir in low fat sour cream to taste. Add chopped cucumbers on top. -- posted by Jess4Freedom

Tex Mex Layered Taco Dip

Thu, 24 May 2007 09:44:30 -0400

Great appetizer to serve at gatherings. A real crowd pleaser. Very easy to make and loaded with lots of flavor. -- posted by Crafty Lady 13

Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat

Thu, 24 May 2007 09:53:45 -0400

Here's a south-of-the-border lunch or snack, compliments of *All You* (a new magazine). Use less or more hot sauce depending on how much SpIcE you like! -- posted by Debber

Easy Taco Dip

Sat, 09 Jun 2007 22:46:23 -0400

This is a fast and easy summer time food for all your family to enjoy! -- posted by Chef #514394

Spicy Mexican Couscous Salad

Fri, 15 Jun 2007 13:00:06 -0400

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog. -- posted by Caroline Cooks

Mexican - Traditional Tres Leches Cake

Sat, 16 Jun 2007 09:44:44 -0400

Published for ZWT III. Recipe from World Recipes. A nice, simple recipe for a much loved traditional Mexican cake. -- posted by Um Safia

Guacamole Salad (Barefoot Contessa) Ina Garten

Mon, 09 Jul 2007 23:53:43 -0400

I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil. -- posted by cookiedog

Make-Your-Own-Taco-Salad Bar

Mon, 23 Jul 2007 22:10:06 -0400

Fill those little compartments on the Tupperware Serving Center with some or all of these ingredients. Diners make-their-own salad--and no one has to pick out the stuff they don't like! Great to take along on a picnic or tailgate party or potluck, too. See Recipe #217644 for directions in how to prepare the BEST-EVER (and easy) Taco Meat. Measurements given here are APPROXIMATE...make enough to comfortably fill the compartments on the Serving Center. -- posted by Debber

Bright Summer Salad/Salsa

Fri, 03 Aug 2007 16:35:49 -0400

No added oil here. Just good fat from the avocado. This is a France meets Tex-Mex recipe. -- posted by ~Rita~

Penzey's Great Guacamole

Sun, 05 Aug 2007 17:12:51 -0400

I decided to post this delicious, yet quick, dip from Penzey's Spices. I've made this for several years and everyone loves it. The recipe says, "Two important things: pick good avocados and keep the finished guacamole sealed airtight to keep its vivid green color. Layer saran wrap right on top of the guacamole, then cover the bowl and refrigerate until serving time." The last time I made this, I forgot the lemon juice and it still tasted great! -- posted by WI Cheesehead

Corn and Fire-Roasted Poblano Salad With Cilantro

Thu, 09 Aug 2007 15:42:34 -0400

This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area. -- posted by cookiedog

Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette

Thu, 16 Aug 2007 14:13:17 -0400

A cold salad for a hot day. Perfect for picnics and barbeques. -- posted by KelBel

Delicious Easy Refried Beans

Fri, 17 Aug 2007 17:07:25 -0400

Refried beans out of the can, while generally okay, arent very flavorful. I always spike up the flavor this way, and folks have told me that I have to share the recipe so they can get to it. ;) These beans arent the dense, flat refried beans youre used to. Theyre lighter and packed with flavor! Use with any dish that calls for refried beans. -- posted by Julesong

Churrisimos

Sat, 25 Aug 2007 22:49:00 -0400

From Simply Delicioso with Ingrid Hoffmann on foodtv.com. These are a Mexican sweet that I have had a fairs and carnivals. I was thrilled to see it on TV and how easy they were to make using puff pastry. A healthier version because they are baked, not fried like the fair food. -- posted by KelBel

One Shot Smokin', Huntin' and Fishin' Outdoor Cookin' Sauce!

Wed, 29 Aug 2007 23:14:32 -0400

The "One Shot" is a generous slug of Bourbon whiskey, (My husband's favourite tipple after Scotch Whisky!) which I think really gives this sauce a lovely mellow feel to it. The "Smokin'" comes from the addition of liquid smoke and chipotle peppers, and the rest of the title tells you this is GREAT if used whilst cooking meat, poultry, sausages or fish OUTDOORS, preferably over wood or coals! I devised this barbecue/marinade sauce some time ago, and I have decided to post it now, in order to enter the Grilling and Barbecue Forum's BBQ sauce contest! I hope you enjoy this as much as we do - happy OUTDOOR cookin'!! N.B. Quantities listed fill a large jam jar, about 20 fluid ounces - you can cut back on the ingredients to suit your requirements, but it does keep very well in the fridge. -- posted by French Tart

Nacho Dip

Fri, 31 Aug 2007 14:31:36 -0400

I'm one that doesn't like a lot of "chucks" in my food. This is a great recipe for any occasion. Basic meat and cheese recipe. -- posted by lf810

Blender Salsa

Wed, 19 Sep 2007 16:12:03 -0400

This is a nice spicy salsa recipe I found in an old recipe book I found in a second hand store entitled "A Taste of Mexico." It's quickly becoming a favorite resource for terrific Mexican, Southwestern and Tex Mex recipes. -- posted by Happy Hippie

Fresh Tomato Salsa

Wed, 10 Oct 2007 01:49:25 -0400

This fresh salsa is the taste of summer - fresh and tangy with a little bit of heat. Perfect! Everyone always asks me to bring this to summer BBQ's and I've handed out the recipe many times. I hope you enjoy it too! -- posted by Andrea from Winnipeg

Smoky Jalapeno Bites

Wed, 10 Oct 2007 02:08:18 -0400

I LOVE a jalapeno popper, but I always hate when I bite into the peppers that are cut in half lengthwise and all the yummy cheese pulls off, or you don't get a piece of bacon in every bite, etc. The 2-3 bite process really ruined the deliciousness for me, so my husband came up with a great solution. The flavors in this tasty treat are much the same as many other jalapeno appetizers, but these are cut to be perfectly bite-sized. Note: these can be fully assembled a day ahead of time and baked when it's time to serve. -- posted by luvn-n-the-oven

Walking Taco Salad

Mon, 05 Nov 2007 00:41:36 -0500

The perfect bean dip for your next party. It's very good, quick and easy to prepare. Cooking time is refrigeration time. Enjoy! -- posted by Happy Hippie

Fresh Tuna Tacos

Wed, 05 Dec 2007 03:11:14 -0500

I found these on the Cooking Light site and thought I'd save it here for easier recall. We love fresh tuna and can't wait to try them! -- posted by Glori-B

Carnitas Sandwich With Avocado Salsa

Thu, 24 Jan 2008 20:09:37 -0500

This recipe is courtesy of the Hass Avocado Board. This sounds absolutely delicious; I can't wait to prepare it. -- posted by Happy Hippie

Achiote Pork Torta - (Sandwiches)

Tue, 29 Apr 2008 22:43:14 -0400

These are out of this world! I made these to take to the San Francisco Giants game today. Although the Giants didn't win, we left full and happy! The meat in these is very flavorful and gets a nice color from Achiote paste. From my favorite cookbook Baja: Cooking From the Edge. -- posted by cookiedog

Black Bean & Corn Salsa Salad

Tue, 06 May 2008 12:43:49 -0400

I took a basic black bean/corn salad recipe and tweaked it to my taste. I hope you'll like it too. My teenagers even loved it and they normally won't touch anything with beans in it. We used it as a salsa with chips and also as a side to our meal of chicken soft tacos. This has a slightly sweet spicy taste. I used a can of mild tomatoes/peppers but if you like heat, then you will probably want to spice it up a bit more. Enjoy! -- posted by Becca's Suwanee Kitchen

Faith's Flan

Mon, 12 May 2008 02:33:05 -0400

I got this recipe from my best friend, who got it from her friend... Well, you get the idea. Anyway, this is the BEST flan I have ever had. It is very creamy/smooth with a delicate flavor. -- posted by MistyCat82

Green Chili Cheesy Rice Bakey

Sat, 14 Jun 2008 20:10:01 -0400

This recipe is SO SO yummy served with any meal. This is a family fave! This recipe is great served at potlucks or barbecues as well. You will definitely be complimented on it over and over again, and asked for the recipe. I got this recipe from our local market. I like this recipe because its easy to prepare, and everyone swoons when I make it. I recommend to make sure you cube the cheese, as it turns out best that way. I vary and make it with brown rice and lite sour cream as well, either way..you and your family will love this! -- posted by Chef#856954

Mexican Corn Salad

Sat, 14 Jun 2008 20:10:32 -0400

A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans. -- posted by Brookelynne26

Cheesy Bean Dip

Sat, 14 Jun 2008 20:22:25 -0400

I made this dish for a party and did not have one drop left over. Make sure you use chunky salsa to prevent dip from being too runny. -- posted by MichelleNicole

Spinach Enchiladas

Wed, 09 Jul 2008 02:53:36 -0400

I found this recipe on a site I never go on, so thought I'd post it here with my alterations. In the original recipe, they used 1 cup ricotta cheese, yet I didn't have any, and didn't have a full cup of cottage cheese as a substitute. Olives in this recipe are an estimate, since we had some left over from dinner, so I just chopped those up. I'd say as an estimate, probably slightly less than 1/4 cup. You could use whatever cheese you prefer, I used a 3 cheese blend, which turned out wonderful. -- posted by Chef #517222

Easy Summer "mexican" Butter Bean Salad

Wed, 09 Jul 2008 19:45:09 -0400

This is a great, quick, fresh tasting salad with a Mexican "flair" that's easy to whip-up for cookouts or picnics or anytime you're grilling. I got it originally from gloryfoods.com, but have modified it slightly(mainly less oil, more cayenne). It's a terrifc way to use the cukes from your garden and your homegrown tomatoes could easily be used in place of the grape tomatoes. Cannellini beans, garbanzo beans or black-eyed peas can be substituted for the butter beans. Frozen vs canned is a matter of preference. -- posted by nanpie

Whole Foods Garden Fresh Salsa

Sun, 20 Jul 2008 03:09:11 -0400

I had this salsa the other day and it was some of the best I have ever had. I can't wait to make this myself. It's best to use rubber gloves when handling hot peppers. -- posted by esmerelda smoot

Blackened Corn Salad

Tue, 19 Aug 2008 01:44:28 -0400

I found this in Sam the Cooking Guys's cookbook called 'just a bunch of recipes'. I needed to use up a bounty of corn purchased at a farm stand. I tweaked it to our tastes, of course. The original recipe called for 1/2 to 1 tsp. of cayenne pepper (way too much for my husband's taste)_so I used 1/4 tsp. The original called for the juice of 1 lime, which I would have been happy to use but, I lacked a lime so I used 2 T. of bottled lime juice. Also, the original called for crumbled goat cheese but I used what I had on hand....a Mexican (Cacique) Cotija Queso Seca cheese that crumbles. I think you could use any crumbly type cheese but I would stay away from really strong flavored ones, such as blue or roquefort. The Cacique was perfect for our tastes, just right! I'm posting the recipe with my changes. Oh, also, if you don't like cilantro, please don't try this recipe because, in my taste buds, the fresh cilantro really makes this dish. This is a wonderful, colorful side dish. My daughter said it looked like the Mexican flag! -- posted by Hey Jude

Santa Rosalia Style Hot Dogs

Wed, 27 Aug 2008 19:00:05 -0400

Santa Rosalia is a small Mexican mining town located on the coast of the Sea of Cortez (Baja Side). Their claim to fame is a church built by Gustave Eiffel and their hot dogs! At dusk every night, a street cart parks across from the church and sets up for business. Their hot dogs are wrapped in bacon and served on a slightly sweet bun, with a 'sea' of condiments to choose from. They are, by far, the best hot dogs I've ever eaten! NOTE: So far I've not been successful in replicating their buns, but this recipe is still wonderful with a high quality store bought buns (such as Sara Lee Soft and Smooth Buns) or Recipe #318739 ! UPDATE: I've been making them on a griddle on the stove top and it works great. Serve with Recipe #171577 UPDATE: Found that these can be made very successfully on a griddle on the stove top! -- posted by Galley Wench

Skirt Steak With Creamed Corn and Poblanos

Wed, 03 Sep 2008 19:29:17 -0400

The corn made rich and tangy with sour cream, is a delightful accompaniement to the grilled skirt steak. Chef Way at "Xochitl" grills the steak with a side of roasted butternut squash and spiced pinto beans as well as the poblanos & creamed corn, but I am going to post it the easy way! That is, with only the poblanos & corn! (The way it is in F&W Magazine, July 2008 edition.) Chef Dionicio Jimenez, From: Pairing of the Day: May 2008 - A Lesson in Mexican Flavors. -- posted by Manami

Mama's Quesadillas

Fri, 19 Sep 2008 18:05:02 -0400

This is how I make them at home! These are dsil's favorite- with no onion and tomato and extra sour cream! lol The great thing about quesadill's is you can tailor them to your exact tastes and it is a great way to sneak some veggies into those veggie haters. Try adding some tomato, avocado, spinach, mushrooms, etc.. inside the tortilla. Great way to introduce herbs too! Try cilantro, cumin, etc here! hope you enjoy! -- posted by mama's kitchen

Baja Blue Jello Shots

Fri, 03 Oct 2008 19:33:36 -0400

SO good. The beautiful color of blue for the sea, tropical in taste and sure to please. Made these up for my neice's Bachelorette party. Number of servings depends on the size of your cups; I used 2 oz cups, so mine made about 20. Sugar free versions of jello work just fine as well! -- posted by JanuaryBride

Cyndi's Shrimp Fajitas

Thu, 01 Jan 2009 14:36:45 -0500

Adapted from a recipe by CyndiAba at allrecipes.com. -- posted by DrGaellon

Mini Baked Potatoes With Guacamole

Wed, 28 Jan 2009 01:23:50 -0500

These are great to take to a BBQ, or to serve as a light lunch. Yu could use 2-3 large potatoes if you want. -- posted by Sara 76

Antijitoes

Tue, 17 Feb 2009 11:10:50 -0500

Wonderful meatless meal! Pair with Spanish rice and refried beans to make a great meal! I like to have salsa on the side to dip them into. -- posted by mydesigirl

Bevs Hot and Cheesy Tuna Quesadillas to Die For

Tue, 21 Apr 2009 01:40:18 -0400

Crispy tortilla stuffed with cheese and spicy tuna, a fast and inexpensive recipe that my husband loves and you will too. I was looking for a low calorie recipe and did some experimenting and used ingredients from my mother's hot tuna melt. -- posted by Chef #1242862

Homemade Baked Tortilla Chips

Wed, 06 May 2009 11:38:14 -0400

I saw this recipe and thought it could come in handy for the upcoming ZWT5. It gives me an idea of how to use up those odd tortillas I tend to have left over after buying a pack. -- posted by Sarah_Jayne

Mexican Jicama Salad

Sat, 09 May 2009 00:47:38 -0400

I couldn't say if this is authentic Mexican or not, but it's tasty, crisp and fresh. Basic idea came from a web site I was on about mexican cooking. Pull out your mandolin slicer or food processor to make quick work of the chopping. -- posted by magpie diner

The Best Shrimp Ceviche!

Mon, 11 May 2009 17:37:04 -0400

This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section. -- posted by Chef #633934

Mexican Seafood Saute With Avocado-Mango Salsa

Wed, 13 May 2009 22:13:39 -0400

Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour. -- posted by Manami

Kat's 7 Layer Dip

Fri, 29 May 2009 10:36:17 -0400

This is my summer "Bring a dish" favorite. The way I make it, I only have 6 layers. This recipe is made without beans, but can easily be adapted for those who want to use beans. I love this recipe. It has a great light taste and is very easy to customize to your personal preferences. It's always a big hit. I got this recipe from my sister, who got it from someone else. -- posted by Chef #1071114

Vegetarian Burrito Using Mountain Bread

Sun, 31 May 2009 20:06:32 -0400

Mountain Bread may be available worldwide but here in Oz it is a healthier wrap. We enjoy this healthy, easy and delicious recipe. -- posted by Wendys Kitchen

Chilies En Nogada for Mexican Independence Day

Mon, 01 Jun 2009 00:26:12 -0400

Entered for safe-keeping. From about.com. Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region. -- posted by KateL

Queso Poblano or Jalapeno Dipping Sauce

Sat, 06 Jun 2009 02:02:23 -0400

All purpose cheese sauce: it can be a dip with tortilla chips, pretzels or on Nachos on Philly Cheese Steak or as a Cheese Whiz substitute. You can also replace the Poblano's with Jalepenos, or any other chili type pepper you like. -- posted by BBCFan

Black Bean & Poblano Dip

Sun, 14 Jun 2009 19:52:57 -0400

This is really good and healthy!! It comes out like a green salsa more than a dip. It is really good with tortilla chips! -- posted by Kelly0412

Mexican Panzanella Salad (Cornbread Salad)

Thu, 25 Jun 2009 03:31:39 -0400

This beautiful layered salad is the perfect dish to take to the park for a picnic; the taste improves when made in advance. Cooking time includes chill time for salad. -- posted by Galley Wench

Taco Burgers for a Midwesterner!

Tue, 21 Jul 2009 13:07:13 -0400

Less-messy than a taco, and you don't have to bend your head side-ways to eat them either! A tasty twist on the same-old thing burger! Something different to serve for Cinco de Mayo, too!!! Thanks to Taste of Home Holiday (Barbecues) cookbooklet for this recipe, Summer 2009. -- posted by Debber

Low-Fat Black Bean-Pasta Salad (Vegan)

Thu, 23 Jul 2009 01:42:35 -0400

This colorful creation has a lot more flavor and a lot less fat than traditional pasta salad. It's easy to throw together, and with lots of vegetables and vegetarian protein it can be served as a light entree or a hearty side dish, perfect for potlucks, picnics or packed lunches. It can easily be made gluten-free by subbing gluten-free pasta. -- posted by Prose

Taco Seasoning Mix

Sun, 09 Aug 2009 21:39:42 -0400

Found this online. I used a little more water (1 cup) and simmered for 12 minutes, uncovered. We can't have tomato based fillings anymore, due to my DD's tomato allergy, so this works well. -- posted by WI Cheesehead

Jalapeno Poppers

Mon, 01 Feb 2010 09:57:21 -0500

These are delicious and easy to make. Recipe is from the Everyday with Rachael Ray magazine. -- posted by andrea.e