Easy Mexican Food Recipes - More Exciting Than Just Tacos & Enchiladas

I had to offer this recipe so I could say, “Fajita Pita”. And even though the recipe doesn’t call for it, you could slip the dressed up pitas under the broiler for a minute or two to melt the cheese; that’s how I’m gonna do it.

4 large whole-wheat pitas
1 can (15 oz) fat-free refried beans
1 Tbsp olive oil
1large onion, sliced thin
1sweet pepper, sliced thin
1 lb BS chicken breasts, cut into 1/2 x 3-inch strips
1 Tbsp fajita seasoning
1 tomato, sliced thin
1 cup low-fat shredded cheddar
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Heat oven to 350F. Cut pitas in half horizontally, that’s top from bottom

On each pita half, spread 3 heaping Tbsp refried beans and place on 2 baking sheets covered with aluminum foil. and bake for 15 minutes. e Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper to skillet; cook for 5 minutes. Stir chicken and fajita seasoning into skillet, and cook for 5 minutes, stirring, until chicken is cooked through. O

Spoon 1/2 cup of the chicken mixture onto the pitas, top with 2 Tbsp cheese and serve with the shredded lettuce and sour cream on the side.

These chips are most popular in southern Mexico, down around Yucatan. They will be very popular in your house after your eaters taste them. Don't get crazy with the cayenne; go easy with it.

1 & 1/2 tsp finely grated lime zest, chopped
1 1/2 tsp salt
1/4 tsp cayenne
6 cups vegetable oil
4 yellow – not dark - plantains (1 & 1/2 lb)

Stir together zest, salt, and cayenne. Set aside.

Heat oil in a deep fryer or a 5-quart pot until a deep-fat thermometer registers 375F. No such thermometer at your house? Drop a thin slice of plantain into the oil and if it crisps up in about half a minute it’s ready.

When you make your own like this, you’ll find that enchiladas are even easier and faster than tacos. And you can roll up any number of tasty items in the tortillas, not just cheese. How about chorizo or veggies or chicken or that old stand-by, “whatever”.

Canola oil
12 corn tortillas, 6 inch
1 medium onion, chopped
1 clove of garlic, minced
1 cup salsa (mild salsa from a jar or your own)
3 Tbsp tomato paste, mixed in 1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
1 lb of jack cheese or any mild yellow cheese, grated
A handful of cilantro, chopped
1 cup of sour cream
Half a head of iceberg lettuce

Preheat oven to 350F.

In a large fry pan at high heat, add 3 Tbsp of oil, then a tortilla. Cook for 2-3 seconds, then lift it with a spatula and add another tortilla underneath. Cook for 2-3 seconds, lift both, and slip another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This is not only a quick cooking technique but it minimizes the oil needed. As the tortillas brown up, remove them individually and place on a paper towel.

Now you’re ready to build the enchiladas. Put some oil on the bottom of a large casserole pan.

Cover 2/3 of each tortilla with the shredded cheese, roll it up and place in the casserole pan. When all tortillas are filled and rolled, cover with the sauce, cover the whole thing with the rest of the grated cheese and bake for 10 minutes or until the cheese meltsa and browns a bit.

Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that you’ve dressed only with vinegar and salt.

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Don’t worry about using just a single chili from the jar; you’ll find many ways to use the rest further down on this page.

1 7-oz. can chipotle chilies in adobo sauce
1/2 cup reduced-fat sour cream
1 15-oz can black beans, rinsed, drained, and divided
1 cup canned or frozen (thawed) whole-kernel corn
4 8-inch flour tortillas (corn tortillas are ok, too)
1 cup bottled salsa
1/2 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees.

Remove one chili from the can and chop it. Save the rest for another of our Mexican recipes.

Combine sour cream and the chili in a medium bowl; let stand for 8 to10 minutes.

Meanwhile, place half the beans in your food processor; and finely chop. Add the chopped beans, and un-chopped beans plus the corn to the sour cream mixture.

Spoon a 1/2 cup of this mixture down the center of each tortilla and roll ‘em up placing them seam side down, in an 11x7-inch baking dish coated with cooking spray. Spread the salsa over the tortillas; sprinkle with cheese, cover and bake at 350 degrees for 20 minutes or until thoroughly heated. Done.

This calls for "seeded" jalapenos but leave a few in for a nice kick.

3 cups frozen whole kernel corn
1 14-oz can chicken broth
1 & 1/4 cups cooked macaroni (the smallest you can find)
1 cup milk, half-and-half, or light cream
1/4 cup roasted red peppers, drained and chopped
1 or 2 fresh jalapeno peppers, seeded and finely chopped

In a blender or food processor combine half of the corn and all the chicken broth. Cover and blend or process until nearly smooth.

In a large saucepan combine this mixture with the remaining corn and stir in the rest of the ingredients; heat through. Done.

Of course, you know it’s the cumin and chili powder that makes these wings “Mexican”. Those also make these babies so very tasty.

10 oz Frank’s Red Hot Sauce (or similar, but try to use Frank’s)
1/2 cup butter, melted
1/4 cup catsup
1 tsp each chili powder & ground cumin
1/2 tsp garlic powder
5 lb chicken wings

Separate wings and drumettes (the mini-drumsticks). Cut off wing tips (save for making stock).

Combine all but the wings in a saucepan, and heat through, stirring constantly.

Put the wings in a large bowl and pour half the sauce over them. Smoosh ’em around to coat and place on broiler pan.

Bake at 400F until done, about 20 minutes, flipping over after 10 minutes.

Smoosh wings around in the remaining sauce before serving.

Don't know why I waited so long to add a recipe for something so basic – and so go-o-o-d and e-e-e-asy. Well, some things are worth waiting for.

2 cups “quick”cooked white rice
1 can chili or black Beans in sauce
1 large tomato, finely chopped
1 yellow onion, finely chopped
Salt & Pepper 1 cup shredded Mexican or Cheddar cheese
Garnish:
Remaining shredded cheese
Guacamole & Sour Cream
Sliced Black Olives
Chopped Cilantro Leaves

Boil the rice per the package.

Meanwhile, combine the beans in pot with half of the shredded cheese and mix thoroughly. Season with salt & pepper to taste.

When done, add the rice, mix and place servings of the mixture into bowls. Add any or all garnishes and serve with tortilla chips or other crispies.

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That’s it? "Corn Soup"? Nope, no cute-sy title for this very delicious dish that features tomatoes, chicken, cheese, green chiles and, of course, corn. All that and it’s still ready in less than half-an-hour.

1 16-oz package frozen whole kernel corn, thawed
1 cup chicken broth
1 4-1/2-oz can diced green chile peppers
2 Tbsp butter
1/2 tsp minced garlic (from a jar) ( or 1 clove)
1 Tbsp snipped fresh oregano or 1 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
2 cups milk
1 cup chopped cooked chicken(about 5 oz)
1 cup canned chopped tomatoes, drained (use fresh if you have time)
1 cup shredded Jack or cheddar cheese (4 oz)
Snipped fresh parsley (optional)

In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

Put the corn puree, the remaining corn, chile peppers, butter, garlic, oregano (if using dried), salt, and black pepper in a saucepan and bring to boiling. Reduce heat and simmer uncovered, for 10 minutes.

Stir in milk, chicken, tomatoes, and snipped oregano(if using). Heat through, remove from heat and stir in cheese until it's melted.

Pour into bowls, sprinkle with snipped parsley and serve it up.