Category: Tex Mex

Chili-Stuffed Poblano Peppers

This is a new recipe that I tried out of the April/May 2017 issue of Taste of Home magazine. I really like it! It is healthy, low carb, and with the addition of chopped tomatoes and green onions, very fresh tasting for summer! I love a Chicago dog with tomatoes and serrano peppers. This almost reminds me of one with the chili in there! ….Almost! I mean nothing can really replace a Chicago dog, but when trying to be healthier and think healthier, it kind of might work. I mean kinda. Sorta. Maybe?? Whatever the thinking, this is worth trying!

1 pound lean ground turkey
1 can (15 oz.) chili without beans, I use Hormel
1/4 tsp. salt
1 1/2 cups shredded Mexican cheese blend, divided
1 medium tomato, finely chopped
4 green onions, chopped
4 large poblano peppers
1 T. olive oil

Preheat broiler. In a large skillet over medium heat, cook the ground turkey, crumbling the meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato, and green onions.

Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15 by 10 by 1 inch baking pan, cut side down; brush with oil. Broil 4 inches from heat until skins blister, about 5 minutes.

With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

I have found that these really hold up if prepared ahead of time. Just bake in a 350 degree oven until warmed through, and top with the cheese towards the end of reheating. And the microwave always works too!

Serves 4.

Mexican Stuffed Shells

Serve this delicious pasta dish with a good green salad and crusty bread and butter. And it really comes together quicker than one might think, plus, your family will love it! This recipe comes from Julie Wise of Ohio and I found it in a Gooseberry Patch cookbook called, In the Kitchen with Family and Friends.

12 oz. jar picante sauce, I used a mild Herdez brand
15 oz. can tomato sauce
1/2 cup water
1 pound ground beef, browned
4 oz. chopped green chilies
2 cups Cheddar or Colby Jack cheese, shredded and divided
2.8 oz. can French-fried onions, divided
12 lg. pasta shells, cooked and drained

In a small bowl, mix picante sauce, tomato sauce and water. Stir half of the sauce into the ground beef. Add chilies, one cup cheese, and half of the onions; mix well. Spread half of the remaining sauce on the bottom of a 9 by 13 baking dish. Stuff cooked shells with meat mixture. Arrange shells in pan and top with sauce. Cover and bake for 30 minutes. Top with remaining onions and cheese. Bake uncovered 5 minutes.

COOKING THE BOOKS, YA’LL!

Crispy Fried Tacos

One of my favorite recipes, this will be perfect for Cinco de Mayo! I love these authentic tacos and the salsa is so very yummy! This a Taste of Home recipe from Catherine Gibbs of Maryland. The girl knows her Mexican Food!

Salsa:

1 can (28 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (4 oz.) sliced jalapeño peppers, undrained
1 small onion quartered
1 tsp. garlic salt

Tacos:

1 pound ground beef
1/2 tsp. salt
1/2 cup vegetable oil
12 (6 inch) corn tortillas
1 cup shredded cheddar cheese
4 cups shredded lettuce

In a blender or food processor, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a bowl; cover and refrigerate.

In a skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt.

In another skillet, heat oil. Fry tortillas just until softened; drain on paper towels. Fill tortillas with beef; sprinkle with cheese. Fold in half. In an ungreased skillet, fry tortillas on both sides until crisp. Serve with lettuce and salsa.
Yield: 12 tacos.

Chicken Quesadillas

Quick and easy, these yummy quesadillas have only five ingredients! I’m not sure about you guys, but this spring seems to be extra busy to me, and I am needing quick supper ideas. By combining the filling for the ingredients in a bowl and keeping it in the fridge at the start of the week, this makes for a quick start to a meal, perfect for an on the run snack or supper! This is a Paula Deen recipe from an issue of her Quick and Easy Meals magazine.

2 cups chopped cooked chicken
1 (8 oz.) package Monterey Jack cheese with peppers, shredded
5 T. black bean and corn salsa
1 (16 oz.) package taco-size flour tortillas
1/2 cup butter, divided

In a medium bowl, combine chicken, cheese, and salsa. Spread 1/2 cup chicken mixture evenly over half of tortillas. Top each with remaining tortillas.

Ina a large skillet, melt 1 T. butter over medium-high heat. Add 1 prepared quesadilla, and cook for 3 to 4 minutes per side, or until, golden brown. Repeat procedure with remaining butter and remaining prepared quesadillas. Cut into wedges to serve. Serve immediately. Garnish with fresh cilantro if desired.

Makes about 8 servings.

Mexican Stuffed Peppers

This little 5 ingredient number is adapted from Kim Coleman of Columbia, SC. Is that in the US? Well, anyway, her inspiration must have come from Mexico. Ha! Cracking myself up here! Hope you all are doing well! Had a minor setback with an unexpected gallbladder surgery; took that baby out thank goodness! Been a bit on the sleepy side, but am waking back up! I also got false nails in there somewhere. So not sure if that might be more of the culprit as to why I’m not typing as much. Oh, here come the giggles again. So, here’s to a 5 ingredient meal!

1 pound lean ground beef (90% lean)
1 can (14.5 oz.) petite diced tomatoes and green chilies, undrained
1 envelope (5.4 oz.) Mexican-style rice and pasta mix
1 1/2 cups water
8 medium bell peppers
2 cups shredded Mexican cheese blend, divided

Preheat oven to 375 degrees. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. (You know how I like to add olive oil, Montreal Steak seasoning, and kosher salt while cooking ground beef. Or now you do.) Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.

Cut and discard tops from peppers; remove seeds. Put the peppers in a greased 13 by 9 inch baking dish. Place 1/3 cup of the beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with the remaining rice mixture. Bake, covered, 25 minutes.

Sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted and peppers are crisp-tender, 5-10 minutes.

COOKING THE BOOKS, YA’LL!

Mexican Lasagna

Chock full of corn, black beans, chicken and cheese, this Mexican Lasagne is sure to be one your friends and family will enjoy! This casserole is a Rachael Ray recipe off of Food Network’s website and I have always enjoyed it as well as those that I have served it to. I love the spinach tortillas, but my two littles prefer just regular flour tortillas. Either way, it’s quick and delicious!

3 T. extra-virgin olive oil
2 lbs. ground chicken breast
2 T. chili powder
2 tsp. ground cumin
1/2 red onion, chopped
1 (15 oz.) can black beans, drained
1 cup medium heat taco sauce or 1 (14 oz.) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.

Add taco sauce or stewed or fired roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T. oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortillas, then cheese again.

Bake the lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.