Posts Tagged ‘Mexican’

Hungry for Mexican Food?

May 10, 2016

I seem to be able to eat Mexican food any time, any day (i.e., I never tire of the spicy flavors).  Here’s a recipe that is quick and easy and is sure to satisfy any craving for Mexican food you may have.

Chicken Quesadillas 

2-1/2 cups of shredded cooked chicken
2/3 cup of salsa
1/3 cup of sliced green onions
3/4 to 1 teaspoon of ground cumin
1/2 teaspoon of salt
1/2 teaspoon of dried oregano
6 flour tortillas (8-inch)
1/4 cup of butter, melted
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and guacamole

1. In a large skillet, combine the first six ingredients.  Cook, uncovered, over medium heat for ten (10) minutes or until heated through, stirring occasionally.

2. Brush one side of the tortillas with butter and place buttered-side down on a lightly-greased baking sheet.  Spoon 1/3 cup of the chicken mixture over half of each tortilla and sprinkle with 1/3 cup of the cheese.

3. Fold the plain side of the tortilla over the cheese and bake at 375 degrees for 9-11 minutes or until they are crisp and golden brown.  Cut into wedges and serve with the sour cream and guacamole.


Estas Enchiladas Son Faciles!

July 24, 2012

Supplement these enchiladas with refried beans and some tortilla chips (and perhaps a margarita or two) and you’ve got yourself one tasty meal.  This is definitely a recipe that I will be coming back to frequently.  And, I’m certain you could adapt the filling to fulfill whatever taste you have the hankering for (beef, chicken, pork, etc.).

Easy Enchiladas
1 pound ground turkey sausage
1/2 cup chopped onion
1 teaspoon minced garlic
1 can (8 ounce) can of tomatillo salsa
1/4 cup chopped fresh cilantro
8 fajita-size flour tortillas
2 cups (8 ounces) shredded Mexican four-cheese blend
Vegetable cooking spray
2 cups fresh tomato salsa (medium to hot)
1/2 cup chicken broth
Garnish: chopped fresh cilantro

1. Brown the sausage in a large skillet over medium-high heat, stirring occasionally (10-12 minutes), until the meat crumbles and is no longer pink. Remove the sausage from the skillet using a slotted spoon and drain on paper towels (I line a colander with paper towels).

2. Saute the onion and garlic in the hot drippings over medium-high heat for 2-3 minutes or until the onion is tender. Remove from the heat and stir in the drained sausage, 1/2 cup of tomatillo salsa, and 1/4 cup of chopped cilantro.

3. Spoon 1/3 cup of this mixture evenly down the center of each tortilla and sprinkle with 1 Tablespoon of the cheese. Roll the tortillas up and place them seam-side down in a lightly greased 13×9 baking dish. Lightly coat the tops of the tortillas with cooking spray.

4. Bake at 350 degrees for 20-25 minutes or until the tortillas are crisp.

5. Meanwhile, stir together the 2 cups of tomato salsa, 1/2 cup of chicken broth, and the remaining tomatillo salsa in a medium saucepan over medium-high heat. Cook, stirring occasionally, 4-6 minutes, or until thoroughly heated. Pour the salsa mixture over the tortillas and top evenly with the remaining cheese. Bake 5 minutes more or until the cheese is melted. Let stand 5 minutes before serving. Garnish is desired.