Recipezaar: Mexican,Low Fat recipes

Fabulous Tortillas!

Thu, 12 Mar 2009 14:14:41 -0400

I was on the lookout for low-fat tortillas and I ran across this recipe! It is from the Casa Milagro Bed and Breakfast! n.b. Don't over cook! Only until dry on each side! I enjoyed them and I hope you do too! Enjoy! Jelly :) -- posted by HotPepperRosemaryJelly

Slow Cooker Chicken Burritos

Sat, 14 Mar 2009 12:51:49 -0400

I made this recipe up by taking some chicken and some basic Mexican spices and throwing them all together for burrito night. It turned out great so we have them frequently. -- posted by DoubleA's Mom

Citrus Salsa

Sat, 14 Mar 2009 14:07:25 -0400

This recipe comes from http://caterersrecipes.com -- posted by kitchen chef

Southwestern Turkey Casserole

Mon, 16 Mar 2009 15:52:14 -0400

A different approach to better eating -- posted by Shawn C

Caterer's Hot Sauce

Mon, 23 Mar 2009 00:51:39 -0400

This recipe comes from http://caterersrecipes.com -- posted by kitchen chef

Texas Huevos Rancheros - Light!

Mon, 23 Mar 2009 01:18:44 -0400

Perhaps not *quite* huevos rancheros, but close. This is the way most Texans I know make their eggs. It's delish. -- posted by megs_

Salsa Cruda / Pico De Gallo

Mon, 23 Mar 2009 01:20:31 -0400

This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in -- posted by Deantini

Ceviche

Mon, 23 Mar 2009 15:58:03 -0400

This can be eaten on tostadas, as a dip for chips, or if you are on a diet like I am, it can be eaten as a refreshing salad or in lettuce wraps. -- posted by Tiny_Toodles

Spicy Pumpkin Flan (Healthy Alternative to Pie)

Wed, 25 Mar 2009 02:07:41 -0400

I've made this recipe very spicy and flavourful to my tastes. Tinker around with adjustments to the spices to your liking, though I recommend leaving equal if not more ginger than cinnamon and then lessening cloves and allspice to your taste (reduce allspice before you reduce cloves for a better balance). Also, you can lighly spray cooking oil into the cake pan before you add the caramel (perhaps more on the sides than the bottom, because caramel will make it slippery on bottom). This will help you as you are trying to separate flan from pan with a spatula when cooked. -- posted by GoldsmithLissa

Frozen Aztec Mocha

Tue, 31 Mar 2009 10:47:30 -0400

Who says coffee has to be always the same? Surprise someone you love with this classic frozen espresso. Who knows what will happen? -- posted by Annacia

Green Chile Sauce

Wed, 01 Apr 2009 04:10:40 -0400

A great green chile sauce put it on everything -- posted by Chef #361601

Pico De Gallo

Wed, 01 Apr 2009 10:54:16 -0400

This is my favorite way to make Pico de Gallo. Serve with tortilla chips or with your favorite Mexican meal. Obviously when tomatoes are in season, it's even better. If you are making Guacamole too, just add a couple of spoonfuls of the Pico de Gallo to the mashed avocado and some lime juice. -- posted by CC & G

Fajita Seasoning

Wed, 08 Apr 2009 02:13:47 -0400

This recipe comes from http://caterersrecipes.com. -- posted by kitchen chef

Mexican Red Rice

Wed, 08 Apr 2009 11:33:03 -0400

I got this recipe out of one of my favorite cookbooks, "Seductions of Rice." I have made it many times now, and it has developed into my own version, which I am sharing here. -- posted by The Finicky Chef

Black Bean Hominy Quesadillas

Thu, 23 Apr 2009 17:55:59 -0400

My first recipzaar submission! Unlike the rest of my family, I prefer to eat vegetarian, so I'm always on the lookout for quick vegetarian meals that I can make for myself. This one is simple, nutritious, high fiber, low fat, and reliably tasty. -- posted by Filarielle

Mexican Minestrone

Sun, 26 Apr 2009 21:05:34 -0400

With its black beans and corn, this recipe could just as easily have been called Santa Fe Minestrone. But whatever you call it, it is a sensational soup and makes a filling meatless meal. Perfect for cool days and probably even warm ones. The flavor is wonderful and it's so easy to make! This recipe comes fro m BH&G's "Better Than Mom's Slow Cooker Recipes." -- posted by Lorraine of AZ

Mexican Red Rice

Mon, 27 Apr 2009 00:56:14 -0400

I use this recipe when I want to make a quick yet delicious Mexican Rice. It's my dad's favorite rice and even tastes great reheated in the microwave the next day. From Williams Sonoma: Mexican -- posted by cookiedog

Ole! Fluffy Mexican Rice

Thu, 30 Apr 2009 14:42:27 -0400

I love Mexican rice -- only if it's slightly moist -- and fluffy. I learned to make it as a cook in my friend's Mexican restaurant in Nevada. My recipe for the freshest-tasting fluffy Mexican rice is easy to make and has just the right consistency -- and it's delicious. Try Hadasah's review suggestions, which I tried and love (Thanks Hadasah)! After one taste, you'll want to snap your fingers and shout "OLE!" -- posted by Bazaar®

Pico De Gallo

Thu, 30 Apr 2009 14:47:45 -0400

There are a number of Pico de Gallo recipes here on Zaar, but, I believe, not one just like this one, which comes from the 2004 Healthy Latino-Recipes Made with Love. -- posted by Sydney Mike

Tomatillo Salsa

Thu, 30 Apr 2009 14:48:12 -0400

Although I cut down the heat of the chilies in this version, the original of this recipe came from the 2004 Healthy Latino-Recipes Made with Love. -- posted by Sydney Mike

Mexican Chicken Rice Soup (Caldo Cantina)

Fri, 01 May 2009 12:13:57 -0400

Use plenty of lime, raw onion annd cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World." -- posted by Debbie R.

Lime Agua Fresca

Mon, 04 May 2009 14:41:57 -0400

This is from a cookbook called Mexican - Healthy Ways with a Favorite Cuisine. -- posted by susie cooks

Spiced Mexican Squash Stew

Tue, 05 May 2009 12:22:04 -0400

From Moosewood Daily Special - an authentic Mexican stew with pretty colours - gold, red, green, and yellow, and some heat, too! And it's vegetarian, to boot! -- posted by Katzen

Sopa De Fideos (Soup With Pasta)

Wed, 06 May 2009 00:46:51 -0400

Another Mexican recipe from my friend Fay. -- posted by megnbrycesmom

Shrimp-Stuffed Green Peppers

Wed, 06 May 2009 00:54:39 -0400

Bell peppers stuffed with a tasty mixture of rice, shrimp, salsa and sour cream, then baked. For the salsa used in this recipe see Recipe #362382 which is the original one called for. From Salsa Cooking -- posted by Deantini

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

Pico De Gallo (Jicama Appetizer)

Fri, 08 May 2009 01:20:46 -0400

This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon, mango, pineapple and coconut prepared this way. -- posted by Chocolatl

Mexican Pumpkin in Brown Sugar

Fri, 08 May 2009 01:23:51 -0400

I'm posting this recipe for ZWT5, it comes from "Taste Of Mexico", by Elisabeth Ortiz, and is listed in the Desserts section, tho in South Africa we might have this as a vegetable side dish! I'm guessing at the actual cooking time, based on how long it normally would take me to cook pumpkins, and how much pumpkin being cooked. Cooks Tip: the best pumpkin for this recipe is the classic orange-fleshed variety used to make Halloween lanterns. -- posted by Karen Elizabeth

Chili Fruit Salad

Fri, 08 May 2009 01:28:14 -0400

This can be served alone as a fruit salad or over ice cream for dessert. From "The Fire 'n' Ice Cookbook" - Mexican Food with a Bold New Attitude. -- posted by Babzy

Cinnamon Creamy Corn Cake

Fri, 08 May 2009 01:28:35 -0400

Very tender and moist. There's no other way to describe this unusual cake. The original Mexican version is made with a lot of butter and eggs, which have been replaced by cream style corn -- posted by morgainegeiser

Garbanzo-Raisin Cake

Fri, 08 May 2009 01:31:52 -0400

Each bite of this mosit and airy cake is filled with the sweetness of raisins. -- posted by morgainegeiser

Mexican Apple Tortillas

Fri, 08 May 2009 01:32:27 -0400

Tortillas make wonderful "packages" for fruits, as well as beans. Mexican cooks often use combinations of fruits and cheese rolled up with hot fruit. This apple filling, laced with the flavors of lime and apricot is really delectable. -- posted by morgainegeiser

South-Of-The-Border Fruit Salad - 1 Ww Point

Fri, 08 May 2009 02:20:34 -0400

Fruit salad with a kick to it, this salad is very original and very delicious. Please be sure to use fresh fruit as the flavour will come through better. Portions are also a very nice size and the point count is great! The secret ingredient here is salt. It actually makes fruit taste sweeter - but a little goes a long way. Enjoy! -- posted by Nif

Mexican Hot Chocolate - 4 Ww Points

Fri, 08 May 2009 02:40:15 -0400

Fabulous hot chocolate ready almost instantly. Mexican hot chocolate is more bitter and even has peppers added sometimes. If you want it more bitter, use the bittersweet chocolate and even add less sugar. You can also mix a batch of the dry ingredients, divide by 4 and store into ziploc bags. Add each portion to 1 cup of fat free milk and heat it up. Enjoy! -- posted by Nif

Dulce Menonita De Manzana (Mennonite Apple Treat)

Fri, 08 May 2009 11:40:45 -0400

"The Mexican government desired to settle the barren northern areas of their country with industrious farmers such as the Mennonites. In 1922, at the invitation of President Alvaro Obregón, 20,000 Mennonites left Canada and settled in the state of Chihuahua. Mexico agreed to sell them land at reasonable prices and level no taxes for 100 years if the Mennonites would produce the bulk of cheese needed for northern Mexico." Today, these Mennonite farming communities maintain their culture, language (platdeutsch), and cuisine. (Recipe translated from tucocinafacil.net) -- posted by realbirdlady

Honeydew Horchata

Fri, 08 May 2009 12:46:10 -0400

A delicious Mexican fruit drink, that could easily work with any type of melon. -- posted by Midwest Maven

Watermelon Agua Fresca

Sat, 09 May 2009 01:02:02 -0400

This refreshing drink is served by roadside vendors all over Mexico. Not too much fruit, not too much sugar, just a beautiful way to quench your thirst on a summer day. From 'EatingWell.com' and posted for ZWT5. NOTE: Prep time DOES NOT include 4 hour chill time. -- posted by FloridaNative

Oaxacan Rice and Beans

Sat, 09 May 2009 01:09:30 -0400

From Better Homes & Gardens Mexican Edition -- posted by Az G

Shredded Beef Fajitas

Sat, 09 May 2009 12:16:34 -0400

Posting for ZWT5. From my crock pot recipe book. -- posted by daisygrl64

Mexicali Corn Relish

Sun, 10 May 2009 20:06:55 -0400

This "relish" is really a tart salad that is excellent warm, at room temp or even slightly chilled. I makes a wonderful accompaniment to grilled chicken and meats. -- posted by luvcook'n

Mesquite Hot Sauce

Sat, 23 May 2009 18:05:10 -0400

This recipe is from http://caterersrecipes.com -- posted by kitchen chef

Mexican Burrito Bowl

Tue, 26 May 2009 01:47:33 -0400

We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party. -- posted by JWynia

Salsa of the Table

Tue, 26 May 2009 10:28:11 -0400

this is the wonderful stuff they have in the squeeze bottles in the real mexican resturants , this is not salsa for chips but great on everything else -- posted by Chef susan from Sandpoint,Idaho

Mexi-Mild Red Chili Sauce

Wed, 03 Jun 2009 12:21:32 -0400

A very mild, tasty, and tangy sauce inspired by a hybrid of enchilada sauce and taco sauce. Easy and inexpensive to make, this frugal condiment accompanies... just about anything! -- posted by AlmightyMooX

Papi's Ensalada De Nopales (Cactus Salad)

Wed, 03 Jun 2009 16:56:59 -0400

Another of DH's recipes; I am trying to get them posted so I will have as reference to his faves, as I sometimes forget ingredients or amounts. Again, we rarely measure, so feel free to adjust. Nopalitos are jarred sliced cactus, found in the Mexican food aisle. -- posted by KlynnPadilla

Spicy Mexican Salad

Mon, 08 Jun 2009 16:11:05 -0400

Spicy and not to mention healthy salad with corn and black beans that has no oil in it. I grilled corn on the cob and sliced the corn off the cob and used it instead of canned but canned can be used. I serve it with grilled chicken and a slab of cornbread. Yum! This is best if made the night before. -- posted by Crazycook in PA

Mexican Brown Rice "risotto"

Wed, 10 Jun 2009 02:30:34 -0400

Slightly modified from here: http://simplygluten-free.blogspot.com/2008/10/mexican-dinner-party-part-4-easy.html Delicious. I served on fajitas with homemade tortillas. -- posted by Andrew Mollmann

Lime Chicken Tacos

Wed, 10 Jun 2009 16:02:29 -0400

Yummy variation on regular tacos. Serve with sour cream, tomatoes, and lettuce. -- posted by Melissainthekitchen

Agua Fresca (Flexible Recipe)

Tue, 16 Jun 2009 01:32:02 -0400

Other seasonal berries, watermelon or even stone fruits could be substituted for the strawberries in this recipe. -- posted by Neighborhood Fruit

Black Bean Salsa: Super Simple, Super Delicious!

Mon, 22 Jun 2009 12:10:18 -0400

Did you know that beans are BOTH a protein and a vegetable? Black beans, espeically, pack a ton of nutrients, like fiber, folate and protein. Get a healthy serving of these nutrients with this delicious BLACK BEAN SALSA recipe. It goes great with grilled meat or seafood, and with tortilla chips. Another delicious suggestion: Make a breakfast burrito of eggs, green peppers, cheddar cheese and this black bean salsa wrapped up in a warm flour tortilla -- What a delicious way to start the day! -- posted by Feast Your Eyes!

Chicken Fajitas

Tue, 23 Jun 2009 11:43:07 -0400

.. -- posted by Chef #1298498

Easy Cilantro Lime Rotel Salsa

Tue, 23 Jun 2009 16:25:10 -0400

This salsa recipe is a my own variation of the salsa that my mother-in-law makes. I really hate store-bought salsa, so I was excited to find that she knew how to make a really easy, tasty salsa. Even though the ingredients are canned, it tastes incredibly fresh (thanks to the cilantro and lime juice.) My variation is different from my MIL's in that I added cilantro, garlic, and lime juice. Hers was still very delicious without it! -- posted by peekoos

Mini Black Bean Cakes With Green Onion Cream and Avocado Salsa

Wed, 24 Jun 2009 15:35:01 -0400

yummy -- posted by Chef #1298498

Mexican Cucumber-Mango Salad

Fri, 26 Jun 2009 17:07:08 -0400

From Cuisine at Home; posted for safekeeping. I will probably use straight 'chile' powder ( we like chipotle and chile de arbol ) instead of the blended 'chili' powder. -- posted by KlynnPadilla

Easiest Black Beans Ever!

Sun, 28 Jun 2009 13:32:56 -0400

Restaurant quality black beans made easy! -- posted by Palmen

Quick & Easy Chili

Mon, 29 Jun 2009 02:15:46 -0400

This is a very easy chili recipe I got from a Pampered Chef recipe called Hearty Six-Can Chili I found a few years ago and just leave out the 10 3/4 oz can of condensed cream of mushroom soup. I love to make this and serve with tortilla chips, sour cream and cheddar cheese. Yummy! -- posted by Sylvia #1309203

Chicken Tortilla Soup

Tue, 30 Jun 2009 11:52:02 -0400

Best chicken tortilla soup I've ever had. I tweaked it a bit. -- posted by Momofkings

Chile Rojo

Wed, 01 Jul 2009 11:51:36 -0400

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce. -- posted by Tiny_Toodles

Salsa Perfecto

Fri, 03 Jul 2009 03:15:50 -0400

A totally delicious salsa recipe that combines fresh ingredients with cooked tomatoes that gives it a fresh but very salsa-y taste. I've finally gotten the ingredients down to exact measurements! I'm required by my [extended] family to keep at least half a gallon in my house at all times. Goes great with cheese dip, on tacos, in soups, whatever! In Paris, I made this all the time, and my friends would literally drink it. Out of wine glasses. Maybe they just missed Mexican food, but I'm thinking it's because the recipe is so good! -- posted by melewen

Mexican Sangrita

Fri, 10 Jul 2009 11:44:16 -0400

A zingy way to use up the bounty of garden tomatoes and a traditional accompaniment to tequila. When you're ready for the fun, drink the tequila, follow with very cold sangrita, then lime. You can simplify the whole preparation by using canned juices, but the result won't be quite as good as when you use fresh tomatoes and fruits. Use any leftover sangrita as marinade for meat. Chilling time not included in preparation time. -- posted by Molly53

Black Bean Salsa

Sun, 19 Jul 2009 13:19:14 -0400

Salsa dip or topping to entree -- posted by Chef #1328022

Fresh Black Bean Salsa

Sun, 19 Jul 2009 20:28:26 -0400

Salsa dip or topping to entree -- posted by Chef #1328022

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374

Simple Fresh Pear Ice

Sat, 25 Jul 2009 02:47:37 -0400

To refresh the palette. (Freeze time not included.) -- posted by gailanng

Bean Hotpot

Sun, 26 Jul 2009 10:01:43 -0400

This was done by Karen Martini on Better Homes and Gardens. Looks like it takes a long time but is very rich looking and worth a try. The chillies she used were long ones so not that hot I suppose; I have little birdseye ones and would probably only use one. -- posted by Chickee

Wendy's Refried Frijoles

Sun, 26 Jul 2009 10:09:02 -0400

A simple recipe using canned red kidney beans where you dont need to boil the beans. We enjoyed these on our fajitas. -- posted by Wendys Kitchen

The Desert Mermaids Mango Salsa

Mon, 27 Jul 2009 14:44:12 -0400

A Great Light tasting Salsa . Great with Chicken, Fish or Tortilla Chips (both baked or fried). Calorie friendly and easy to make. I adapted this by trying to recreate my grocery stores fresh Salsa. Tastes just like it and very easy to make. Use Fresh Mango's when available or you can sometimes buy frozen at speciality stores like Trader Joes. -- posted by Desert Mermaid

Puebla Style Chicken Mole

Mon, 03 Aug 2009 12:01:19 -0400

DH got this years ago from a Purina co worker. It sounds divine! -- posted by Amberngriffinco

Chile De Arbol Hot Sauce

Thu, 06 Aug 2009 11:44:00 -0400

This is a hot sauce my mother-in-law taught me to make. It is delicious. -- posted by SHERNANDEZ

Salsa Verde--canning Recipe

Tue, 18 Aug 2009 13:43:31 -0400

I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe. -- posted by DiB's

Michelada -- Mexican Beer Baja Style

Thu, 20 Aug 2009 02:05:57 -0400

Seems that every region of Mexico has a different recipe for a Michelada. We prefer the 'limon and sal' version, which is served on much of the baja. It's basically a beer margarita and soooooo refreshing! -- posted by Galley Wench

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Chunky Cherry Tomato Salsa

Tue, 01 Sep 2009 13:29:10 -0400

From the Crazy Sista Cookbook by Lulu Buffet. I love to go to her restaurant to eat. Everything served is from local farms and ranches. The food is always great and you can't beat the atmosphere. Cook time is minimum chill time. If you like a milder Salsa, remove the seeds from the Jalepeno before dicing and adding to salsa. -- posted by cajunhippiegirl

Sopa De Elote (Mexican Corn Soup)

Fri, 04 Sep 2009 14:36:00 -0400

Posted from a Sparkpeople challenge for healthy recipes. I've made this but not recently. About time since corn is in season again! From: Steven Raichlen's Healthy Latin Cooking Epazote- I haven't had this and it turned out OK. Other names for it: Pigweed, wormseed, lamb's quarters, goosefoot and Jerusalem oak. He claims there is no substitute but I'm guessing thyme or oregano would work. -- posted by Chef Tweaker

Salsa by Rick Bayless

Mon, 14 Sep 2009 13:40:52 -0400

I once saw Rick Bayless make this salsa on his TV show. It doesn't take long to make and the individual ingredients can be increased or decreased depending on taste. -- posted by Andtototoo!

Chicken Vegetable Tacos in the Microwave

Mon, 14 Sep 2009 14:20:57 -0400

Chicken tacos with potatoes, corn, tomatoes, and zucchini. -- posted by Ice Cool Kitty

Fiery Salsa

Thu, 17 Sep 2009 14:43:16 -0400

Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes. -- posted by Susan Dillard

Simple Mango Salsa

Fri, 18 Sep 2009 17:31:18 -0400

This salsa is from Salsa Cooking, an amazing Mexican cookbook that has been a stable for me for years. This salsa is easy and contains few ingredients. It provides a fresh and wonderful flavour and pairs well with fish. -- posted by Deantini

Garden Salsa

Mon, 28 Sep 2009 10:59:55 -0400

I threw this together last minute to enter in the local county fair. And it won 1st place and Champion best in class. You can adjust the peppers to suit your own taste for heat. As published, it is pretty mild. It is a cooked salsa and best if processed and allowed to sit for a few weeks before enjoying. -- posted by chefschwantz

Chef Pachuco's Chicken Tortilla Soup

Thu, 15 Oct 2009 16:38:06 -0400

The other day, I had a hard time trying to get out of my wife what she may like for dinner. I had gone to the store to get ingredients to make a boring yet delicious butternut squash soup, but decided that I didn't want to make it. As I sat in my car in the parking lot of our local grocery store, I had remembered weeks earlier about my wife saying something about a tortilla soup that she had tried a while ago. I myself have tried the soup, but having already left the house, I had no way of looking up another recipe. After a few more minutes of thinking, I went into the store, bought a bunch of ingredients, came home and started cooking. What follows is the result. I hope you enjoy it as we did, just two nights ago. -- posted by Chef Pachuco

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Enchilada Sauce

Mon, 19 Oct 2009 14:30:51 -0400

I learned how to make this enchilada sauce while living in Mexico. Its really good. -- posted by Katie #2

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Pueblo Style Calabacitas

Fri, 18 Dec 2009 14:13:21 -0500

A vegetable melange influenced by Pueblo cuisine, this simple dish makes an awesome breakfast, served with fried green tomatoes and corn muffins. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day). Enjoy! -- posted by Sharon123

Dar's Corn, Tomato and Garbanzo Bean Mix

Tue, 22 Dec 2009 15:33:54 -0500

OMG. this is easy, fast, filling and fast to make. -- posted by icancook2uknow

Sweet and Sour Carrot Salad

Tue, 29 Dec 2009 00:08:19 -0500

Cooking Light, MARCH 2003 -- posted by dicentra

Prawn & Scallop Ceviche

Sat, 02 Jan 2010 10:40:19 -0500

Our New Year's Eve tradition is to have a Mexican extravaganza for an early dinner. Wanting something on the lighter side that goes well with Champagne we sought out an amazing Ceviche recipe. I took two recipes from Emeril on the Food Network's website and came up with this recipe. My husband and I lived in San Diego for 10 years and spent some time in Mexico eating authentic Mexican food, and I have to say this is the best Ceviche I have ever had. -- posted by Nicole McBride

Non-Alky Sangria

Sun, 03 Jan 2010 16:53:30 -0500

This recipe came to mind when I had to prepare a non-alcoholic sangria for New Year's Eve (tonight). I tried to find a recipe here, but all of them seemed to be missing something to me. (Note: cooking time is chill time) -- posted by JanieTeachGal

Authentic Bolillos (Mexican Bread Rolls for Tortas)

Mon, 04 Jan 2010 18:10:36 -0500

These are the real thing- they make a wonderful sandwich roll. Try them as a torta (a mexican grilled sandwich). The time for preparation includes the time for the dough to rise. -- posted by Napa Goat Ranch

Canned Tomato Salsa

Tue, 05 Jan 2010 11:29:31 -0500

Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted. -- posted by Chef #1027501

5 Can Chicken Tortilla Soup

Fri, 08 Jan 2010 15:00:26 -0500

I got this recipe from my best friend's family. This is the easiest chicken tortilla soup! It's not exactly traditional or authentic - but it's delicioso! -- posted by rebeckym

Cliff's Bean Dip

Mon, 11 Jan 2010 08:48:38 -0500

A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. -- posted by JanuaryBride

Tex-Mex Rice from the Rio Grande Valley

Mon, 18 Jan 2010 00:42:45 -0500

This rice has been passed down in my family for at least four generations. The cumin is the key to this recipe. Use whole cumin, freshly ground. Ground cumin looses it's flavor quite rapidly. If you must use cumin purchased already ground, try throwing in an extra teaspoon. Also, this rice is cooked in a large skillet, rather than in a pot. -- posted by Chef #1522879

Shrimp and Jalapeno Ceviche

Fri, 29 Jan 2010 09:01:48 -0500

Found this recipe in The Sizzling Southwestern Cookbook. I've made this recipe several times for my family and they really enjoy it. It has a lot of great flavor! -- posted by CyndiCB

Ww Chicken Tortilla Soup Without the Tortillas

Mon, 01 Feb 2010 12:27:41 -0500

This is my response to craving mexican food but not being able to have the calories. This soup is very filling and low points- 6 1/2 for the whole recipe. You can control the heat of this recipe by the type of salsa you add- I usually use mild. Whatever heat you choose, it should be fresh salsa so the cilantro and other flavours are strong enough. If you really like it hot, add some chillies! I like to chop the ingredients fairly small for this recipe so you get an even flavour balance in every bite. -- posted by Shuzbud

Mexican Rice-Cooker Rice

Mon, 01 Feb 2010 12:30:01 -0500

A modification on my Spanish Rice-Cooker Rice -- posted by strawberrybird

Tucson Salsa- Mild

Thu, 04 Feb 2010 10:28:17 -0500

Since I was a Fire Chief in Tucson, I made this recipe for my wife and girls. It was always well liked at Fire Dept. functions. This is NOT a hot and spicy salsa. Now that I am retired, my girls still request it for their parties. Enjoy! -- posted by Susie Pots & Pans

Southwest Chicken & Barley Soup

Mon, 08 Feb 2010 11:39:05 -0500

I was looking for somthing different with chicken for Soup Time after church and found this in one of my mothers cookbooks. It went over great. To make cooking time go faster on Sunday morning I prepare everything the night before. -- posted by Big Man's BBQ Queen

Muir Glen Fire Roasted Salsa

Mon, 08 Feb 2010 11:57:57 -0500

This is a recipe that I found on the label of Muir Glen fire roasted tomatoes with green chiles. It's a very simple salsa recipe and doesn't require the addition of a jalapeno pepper, but still has a kick from the chiles in the tomatoes. Cooking time is chilling time. -- posted by LARavenscroft