Recipezaar: Tex-Mex,Barbecue recipes

Tequila Lime BBQ Turkey

Sat, 18 Aug 2001 10:30:16 -0400

Great for the last few days of summer. -- posted by msintrepid

John's Killer Quesadillas

Fri, 07 Sep 2001 09:08:02 -0400

This is one of the few things that my fiancée will let me make. It is a great meal to make for football Sundays or any time you want to try something different. John's Killer Quesadillas son muy bueno. -- posted by Miss Erin

BBQ Brisket

Tue, 06 Nov 2001 18:14:47 -0500

This is best when the sauce doesn't have a lot of fancy flavors like hickory in it. Use just a plain bottle of BBQ sauce. -- posted by Mysterygirl

Barbecue Sauce

Tue, 04 Dec 2001 13:08:37 -0500

This is a "no rules" recipe - add or omit ingredients as you please. -- posted by Mille®

Veggie Quesadillas

Mon, 11 Feb 2002 09:39:20 -0500

Looks like "junk food" but are a good way to sneak some veggies into your (or your kids) diet. Also great for game day. I make them for our poker parties or anytime we want a "good for you" snack. -- posted by Malriah

El Paso Burgers

Sun, 03 Mar 2002 09:46:42 -0500

-- posted by Mille®

Thermonuclear Chicken Wings

Sun, 03 Mar 2002 09:47:41 -0500

These are only for the very brave! While you can decrease the amounts of Tabasco and habanero sauces, it is better not to do so, and use the bleu cheese dressing liberally instead. -- posted by Mille®

Who By Fire?

Mon, 04 Mar 2002 14:39:56 -0500

These screaming hot chicken wings can be made hot, hotter and scorching hot by adding more hot pepper sauce and/or ground red pepper. -- posted by Leonard Cohen

Grilled Chipotle Potato Salad

Thu, 21 Mar 2002 14:19:34 -0500

The best Southwestern potato salad ever! If you have never tried the warm comfort flavor of Chipotle sauce, this is a great recipe to try it out in! -- posted by Angie Meneou

Blazin BBQ Sauce

Wed, 03 Apr 2002 11:43:22 -0500

Spicy BBQ sauce to use on the Wings of fire recipe. From the fresh mex cookbook. -- posted by dale!

Wings of Fire

Wed, 03 Apr 2002 11:43:29 -0500

The two step cooking method seals in the spices and makes these really juicy. -- posted by dale!

Tacos on the Thames

Mon, 08 Apr 2002 18:53:38 -0400

-- posted by Mille®

Award-Winning Spicy BBQ Shrimp

Tue, 07 May 2002 19:21:25 -0400

From the Lilac Inn, Brandon, Vermont -- posted by Mille®

Bobby Flay's Garlic and Hot Pepper Marinade

Mon, 13 May 2002 17:53:01 -0400

On the recipe that I have, this marinade is used with New York Strip Steaks. They are marinated for 2 days and are turned once after the first day of marinating. Then salt and peppered and grilled. You can also reserve some of the marinade to serve over your steak. -- posted by Gingerbear

Acapulco Margarita Grouper

Mon, 13 May 2002 18:51:56 -0400

Very good summertime dish. Serve with grilled corn, a salad and a very cold Margarita. -- posted by Bill Echols Jr

Jalapeno Horseradish Shrimp

Wed, 15 May 2002 22:57:12 -0400

This one will clear your sinuses! -- posted by Mille®

Rib Rub that Rocks

Sat, 18 May 2002 13:42:47 -0400

Rub this savoury mixture on to a slab of ribs for your next barbecue! -- posted by Mille®

Cilantro Pesto Grilled Shrimp

Sat, 25 May 2002 09:19:25 -0400

Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time. -- posted by yooper

The Best BBQ Restaurant Style

Fri, 31 May 2002 17:55:51 -0400

Worked in a rib restaurant. This "secret recipe" is good on everthing hot or cold -- posted by tracey lannan

Marinated Grilled Beef Fajitas

Tue, 04 Jun 2002 23:47:35 -0400

With proper marination and quick cooking, these fajitas come out tender and delicious. Prep time incudes minimum marinading time. -- posted by Karen From Colorado

Easy Grilled Tex-Mex Burgers

Thu, 20 Jun 2002 21:31:01 -0400

Burgers with that south of the border touch! -- posted by Sue L

Southwest Steak Kabobs

Sun, 30 Jun 2002 17:41:21 -0400

If using butter, make sure it is softened well so that it will be easy to baste kabobs. -- posted by Gingerbear

Grilled Ham Slice With Pineapple Salsa

Sun, 30 Jun 2002 17:47:38 -0400

-- posted by Gingerbear

Mexican Ribs Al Fresco

Sun, 30 Jun 2002 17:55:56 -0400

Appetizers for the backyard chef -- posted by Mille®

Sinus-Clearing Sausage

Fri, 05 Jul 2002 19:21:14 -0400

No doctor's prescription needed! Chefs Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable! To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. -- posted by Mille®

Barbecued Seafood Fajitas

Mon, 15 Jul 2002 23:14:47 -0400

-- posted by Mille®

Three Mile Island Shrimp

Fri, 02 Aug 2002 17:30:52 -0400

Serve as a main dish or as an appetizer nuclear accident shrimpsters. -- posted by Mille®

Northeastern Tex-Mex Barbecued Birds

Mon, 05 Aug 2002 19:22:51 -0400

A delectable blend of flavours that is not as spicy hot as you might assume from reading the recipe, because the spices are nicely tempered by the delicate sweetness of the maple. -- posted by Mille®

Rajun Cajun Potato Wedges

Tue, 13 Aug 2002 17:52:06 -0400

This is an easy side dish to serve with burgers or wings or whatever. You can make it hotter or milder depending on taste. -- posted by Kate in Ontario

Margarita Steaks

Mon, 26 Aug 2002 19:16:18 -0400

A new twist to grilling steaks. Tart and a little bit sweet, but ever so good! -- posted by Miss Annie

Tequila Adobo BBQ Shrimp

Tue, 24 Sep 2002 22:57:46 -0400

This shrimp is a treat. I first had this at a restaurant down in Mexico. The taste always stayed in the back of my mind. Someone else had also eaten this dish at Pappadeaux's and I promised to help find the recipe. I found something similar, but couldn't quite get the sauce right. I must have been thinking about it pretty hard, because I had a dream about how to come up with the sauce. It was a simple solution too! Maybe I should have named this "Shrimp with Dream Sauce." -- posted by Dawn

Barbecued Salmon

Mon, 30 Sep 2002 21:55:24 -0400

Prep time includes marinating time. -- posted by Gingerbear

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Southwest BBQ Chicken Salad

Tue, 04 Feb 2003 20:10:20 -0500

. -- posted by Gingerbear

Guero's Shrimp Alambres

Mon, 05 Jul 2004 20:00:16 -0400

I watched Bobby Flay the other night and they were making the most delicious looking shrimp skewers. I'm posting here so I can save and make the recipe. Looks spicy and delicious! Please note! This recipe is for a large quantity and will feed 25. I plan on using the scale feature to scale this down to 2 servings. -- posted by Denise!

Chipotle Burger Topped With Grilled Onions and Cheese

Mon, 25 Apr 2005 16:17:20 -0400

I like to ground my own beef. Just take slightly frozen beef cubes and process in a food blender till ground! It works like a charm.Then you know what is in your ground beef. -- posted by ~Rita~

Steak Fajitas

Mon, 02 May 2005 16:14:21 -0400

This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo, but also try grilled onions and bell peppers. Easy and low-calorie. Ladies Home Journal Test Kitchen Favorite. -- posted by BecR

Paula's El Paso Burgers

Sun, 08 May 2005 16:38:19 -0400

This recipe is an adaption of a Pampered Chef Recipe. Hope that you like it. The guacamole is a must! -- posted by PaulaG

White Corn on the Cob Seasoned With Chipotle Peppers and Butter!

Tue, 31 May 2005 13:52:08 -0400

This sweet corn is kicked up with chiptoles pepper in Adobe sauce. -- posted by ~Rita~

Grilled Mesquite Beef Fajitas (Tex-Mex)

Mon, 09 Jan 2006 19:46:24 -0500

I got this recipe while, in all places, Germany, but it is by far my favorite fajita recipe, and never fails to get rave reviews. I use a Weber grill, but any kettle style grill or smoker will do. Using indirect heat gives the best results. Time to make does not include marinating over night. -- posted by Pokey in San Antonio, TX

Pepper Jack Cheeseburgers With Jalapeño-Cumin Sauce

Wed, 25 Jan 2006 16:39:44 -0500

The classic American cheeseburger is taken to new heights with this Tex-Mex version that includes jalapeño-laced Monterey Jack cheese. Mixing the cheese right in to the burger is the secret to keeping the burgers moist even when cooked through. The burgers do have a tendency to stick to the grill so be sure to oil the grate before cooking. This recipe was adapted from the king of the grill, Steven Raichlen. Beer Recommendations: The heat from the peppers and the richness of the cheese calls for a solid ESB with a hoppy aroma and slightly sweet & citrusy tang like Youngs Special London Ale. If you are searching for a beverage that is not quite so hoppy try a dark lager like Negra Modello for a smooth finish that is sure to please all. -- posted by NcMysteryShopper

Chicken Fajitas

Tue, 21 Feb 2006 14:59:06 -0500

Great marinade for chicken fajitas on the outdoor grill or the George Foreman. Smells great! -- posted by londongavchick

Lone Star Rub

Mon, 20 Mar 2006 20:51:33 -0500

A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy. -- posted by Whipper

Filet Mignon With Chipotle Adobo Sauce

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

Spicy grilled steak. -- posted by ~Rita~

Margaritas and Shrimp All Around

Tue, 30 May 2006 14:02:14 -0400

First prepare the Margarita and put in the refrigerator to keep cold, then work on the shrimp. The recipe works best if you sample the margarita as you prepare the spicy shrimp. Be sure to leave at least a 1/4 cup for the shrimp or you will have to make more margaritas. Depending on how much you have sampled you may want someone else to tend to the grill. And, as always, don't skimp on the quality of tequila. Oh, and the shrimp is phenomenal! -- posted by NcMysteryShopper

Sweet and Spicy Grilled Chicken

Tue, 30 May 2006 20:35:58 -0400

Chicken sweetened with honey and kicked up with Chipotles in abobo sauce for added smokness. Serve over a bed of greens, a bed of rice, in a wrap, or with any favorite summer salad. Tenderizing Chicken Breasts in this method keeps the meat from sticking and tearing, plus there is no mess. Wet the inside of a gallon freezer bag with a little water or oil. Place one or two (depending on size) boneless, skinless chicken breasts inside the bag - seal part way. Lay the bag on a work surface and pound the meat to the desired thickness. -- posted by ~Rita~

Spicy Beer-Brined Pork Loin

Mon, 03 Jul 2006 23:56:49 -0400

Ever so tender, spicy, fruity, and sweet! -- posted by ~Rita~

Mexican Steak With Chimichurri Sauce

Sat, 15 Jul 2006 22:28:24 -0400

Prep time includes 30 minutes of marinating. Flavorful garlic and herb sauce with smokey heat. Goes great with mashed potatoes and a salad. Sauce also goes nicley on burgers. -- posted by littleturtle

Burritos Grande

Sun, 18 Mar 2007 23:27:16 -0400

If you like classic burritos this recipe is for you! -- posted by DiB's

Cuban Lobster Tails

Wed, 21 Mar 2007 22:24:04 -0400

I love grilled lobster, and I love chipotle's. This recipe combines both quite nicely! -- posted by DiB's

Grilled Chicken Soft Tacos

Tue, 08 May 2007 23:23:33 -0400

From the Weber Grill Cookbook. These are the best you'll ever have. -- posted by Vicki in CT

Margarita Pork Kabobs

Tue, 22 May 2007 17:09:54 -0400

Serve with Recipe #58559 and Recipe #146049 Make the Shish Kabobs using Recipe #227473 for a little more flavor. -- posted by ~Rita~

Hot Stuffed Mama Burger

Sun, 27 May 2007 23:50:13 -0400

We're talking a great-tasting burger!!!! HOT STUFFED!!! That's right...the fantastic flavors are both inside and out on this Good' Lookin' Burger!! This is truly a taste of the American West---the sweetness of Hawaiian pineapple, the bite of the California green chiles and the aroma of Walla Walla onions! WhoooooWeeeee you're gonna love it!!! Created by the Good Lookin' Cookin' Mamas for the Zaar World Tour III! -- posted by Charmie777

The Kitchen Tourists' Best Tex-Mex Burger!

Mon, 28 May 2007 21:03:16 -0400

Sizzling with flavour! This Tex-Mex Burger has a lot of taste appeal and the visual isn't half-bad, either. Your mouth will explode with the flavours of spicy-hot Tex-Mex cuisine, tempered with a guacamole dressing. Members of the Kitchen Tourists suggested ingredients suitable for this delectable treat and so: Ed&Theresa - avocado; Muffin Goddess - lime; MA HIKER - hot sauce; fluffernutter - chipotle in adobo; Melody Ashcraft - tomato; Mandy from Oz - scallions; Laffer - cilantro; ms.susan - chili powder; TansGram - monterey jack cheese; and I provided the pickled jalapeno rings as per Recipe #170474. I'm sure you'll agree that these ingredients all came together sublimely to make the best burger ever. I would also like to thank Rita L, without whom this burger would just not have been possible. If Rita hadn't sent me a tin of chipotle in adobo last Fall, and if I hadn't frozen what I hadn't used then, this burger would just not have been possible! THANK YOU RITA!!! (this recipe is based on one I have already posted but seriously adapted) -- posted by evelyn/athens

Fajitas - Arrachera - Grilled Skirt Steak

Mon, 11 Jun 2007 22:24:08 -0400

This is a dish taught to my dh and me by a dear friend who was born and raised in Mexico and who's father was from Central America. This is how his family has grilled skirt steak for years in Mexico. The ingredients may be updated a little to be a little more accessible to us in the USA but this is the same recipe and method used by his family for generations! (The soy sauce is a recent AND YUMMY addition) I even saw an Alton Brown show recently in which he used this same method! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas! -- posted by mama's kitchen

Salsa Roja

Mon, 23 Jul 2007 21:57:36 -0400

Grilled veggies pureed in a food processor for a nice smoky, fresh salsa. Adapted from a recipe in Leslie's recipe archive. nt -- posted by Sue L

Tex-Mex Burger Wrap

Mon, 23 Jul 2007 23:38:17 -0400

These taste wonderful and are DH approved. You are going to love this! I use chicken andouille sausage in this recipe, but chorizo sausage or spicy Italian would work as well.! It is very easy to put together, too. This is not overly spicy as written. You can increase the heat by using more jalapeno, hot salsa and spicy sausage. This recipe is adapted from one published in Woman's Day magazine. I used purchased salsa "medium", and homemade guacamole, recipe #8739. YUMMO! -- posted by Recipe Raider

Margarita Shrimp

Tue, 18 Sep 2007 22:19:28 -0400

I LOVE Margaritas and I LOVE Shrimp! So, why not combine the two? Remember to serve with a BIG Margarita to drink! Tart, sweet, spicy, lime, shrimp and TEQUILA! Oh ya! Updated after Culinary's review and wonderful suggestion to serve this with more of the same! So save some limes and salt to finish it off if you like! Oh and another Margarita would be good too please! lol Serves 4 as Main dish and generous 8 as an appy- more if you are not so generous! lol! -- posted by mama's kitchen

Honey Tequila Lime Chicken

Tue, 12 Feb 2008 17:55:32 -0500

This is a quick marinade that's best on chicken but delicious on fish too. You can bake, BBQ or grill. -- posted by NetDiva Amy

Grilled Steak Fajitas

Thu, 24 Apr 2008 16:48:53 -0400

This is incredibly quick and easy to prepare; however, the preparation time noted does not include the 2-12 hours marinating time. -- posted by JackieOhNo!

Burn Notice Chili

Thu, 01 May 2008 00:40:42 -0400

This chili is a new recipe that I put together for a chili cook-off where I work. I researched the winning recipes from the last 15 years of the annual chili cook-off held in Terlingua, TX. I then simply took what I liked, and left out what I didn't as far as ingredients. Then put that together with some of the basic ingredients that I had been using for years. The grilling technique is my own addition, and lends a beautiful smokey flavor to the chili. I love the show "Burn Notice" on USA, and I thought it would make a great name for my chili. Enjoy...it has some wonderful heat...just right. -- posted by Troy Johnson

Grilled Chicken With Chile Verde Sauce

Sun, 18 May 2008 01:42:46 -0400

This makes extra sauce, which is easy to freeze and use for more chicken, or even enchiladas. And since I made this for my family of three, if you want to increase the recipe to say 4 or 6, just increase the chicken and marinade but leave the chile verde sauce quantities the same. If you have no immediate use for the extra sauce, freeze it for later. Oh, and sorry my picture is a little blurry. It was the best one I had of this when I made it, but at least it gives you an idea of what the finished item looks like. --Sue -- posted by Sue L

Barbecued Pork Tenderloins

Tue, 27 May 2008 02:38:36 -0400

Tex-Mex Magic Weekend from Good Food Magazine, August 1986. Prep time does not include marinating time. -- posted by JackieOhNo!

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

Carne Asada

Thu, 26 Mar 2009 13:08:27 -0400

Limey fajita marinade. -- posted by Talal

Mojito Chicken Wings

Sun, 05 Apr 2009 02:45:23 -0400

Grilled chicken wings in a tangy mojito marinade. -- posted by bigwolverine

Texas Rockets (Jalapeno)

Sat, 23 May 2009 17:42:49 -0400

I saw this at Food network and it look so good. And I was surprised it's not posted on zaar. -- posted by Boomette

Grilled Fruit and Veggie Salad Fit for a King and Queen!

Mon, 25 May 2009 11:32:33 -0400

Make your next salad smoky, full of flavor and tender with a slight south western kick. Make it a complete meal by topping with a protein like cheese, cooked eggs, grilled chicken, fish, or beef. Low in fat so healthy you can have a lot! -- posted by ~Rita~

Fajita Marinade

Mon, 25 May 2009 22:33:26 -0400

I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use. -- posted by irishred5