Whats your favorite mexican dish?
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M$4 Answers
Marinate 2 boneless, skinless chicken breasts for one hour in:
1 0z. Tequila
1 Tbls. corn oil
1 tsp. salt
1 tsp. chili powder
1 tsp. pepper
1 tsp. lime or lemon juice
1 tsp. cayenne optional
1 large red bell pepper, roasted*
2 Poblano chiles, roasted*
3 Jalapeno peppers, roasted*
1 head of garlic, roasted*
12 oz. canned Rosarita® enchilada sauce
8 oz. grated Monterey jack cheese
4 oz grated cheddar cheese
1/2 cup chopped scallions
1 doz. large corn tortillas
1/2 cup sliced black olives
PREPARATION
1)Barbecue or broil the chicken breasts, let cool and shred or slice into julienne size pieces. Slice roasted peppers into julienne size pieces. Pinch roasted garlic from cloves and set aside.
2)Warm the tortillas until they are soft and pliable.
DIRECTION
One at a time, spread a tortilla with the roasted garlic paste. On one side of the tortilla, place a portion of shredded chicken, roasted peppers, olives, and about a tablespoon of Monterey jack cheese. Gently roll up the tortilla and place in a 12 cup baking dish or non-stick baking pan. Repeat for all 12 tortillas. Pour the enchilada sauce over the enchiladas, and evenly spread the cheddar cheese on top. Bake uncovered in a pre-heated 325 degree for 25 minutes. Remove from oven and sprinkle the chopped scallions on top and serve with Mexican rice, refried beans and a tossed green salad. SERVES 4-6
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M$
I enjoy the humble hardshell taco the most. Warm and crispy shell stuffed with spicy ground beef, hyper-fresh garden vegetables such as lettuce and tomato, shredded Mexican cheese (labeled as such from the supermarket), with just a touch of sour cream on top.
Boring but true, 4 of these tacos with a cold Dr. Pepper and I'm happy.
If I feel adventurous I might go for fried fish or chicken tacos.
La Hacienda del Rio
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M$
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M$
Deluxe Nachos
SERVINGS: 8
CATEGORY: Appetizer
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
* 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
* 1 cup salsa
* 2 packages (10 ounces each) tortilla chips
* 2 to 4 plum tomatoes, chopped
* 1 medium green pepper, chopped
* 1 medium sweet red pepper, chopped
* 4 to 6 green onions, sliced
* 2 cans (2-1/4 ounces each) sliced ripe olives, drained
* 1 cup (8 ounces) sour cream
Directions:
In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately. Yield: 8 servings.
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M$
