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

These easy Mexican food recipes are not just for tacos or enchiladas, but for dishes that are just as "Mexican" and a lot more interesting.

The menu from your typical Mexican cafe in the U.S. may not include most of these dishes but you're sure to find many at eateries in Puerta Vallarta or Guadalara.

Now I'm not knocking the more familiar Mexican favorites - Don't I have a page full of Qesadilla Recipes ? But you might like to try something new from the Mexican kitchen. So here, quick and easy as always, are my suggestions, my genuine, authentic...ok, my expeditious and delicious easy Mexican food recipes.

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CONTENTS
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MEAT & CHICKEN
Easy Chicken and Cheese Enchiladas
Fajita Pita with Chicken & Beans
Cazuela de Salchicha (Sausage Soup)
Wings Mexicana
Carne Guisada Con Papas (Meat and Potatoes)
Mexican Diner Scramble with Salsa
Beef-Chorizo Tacos
Chorizo and Eggs
Carne Asada with Pasilla Sauce
Pollo y Lime Sopa (Chicken & Lime Soup
Tinga (Shredded Chicken & Veggies
Turkey Picadillo
Country-Fried Steak Mexicana
Chicken Chilaquelos
Tlayudas - Oazaca
A Protein Picadillo
Pasta Mexicana (Fideo)
Posole Pronto

CHEESE, VEGETABLES & SALAD
Mexican Latkes
Mushroom and Poblano Tostada
Hot and Sweet Black Beans
Easy Enchiladas
Chili Bean & Corn Tostadas
Black Bean Tortilla Bake
Arroz y Frijoles – Facil (Easy Rice & Beans)
Mexican 5-Minute Vinaigrette Dressing
Spoon Bread With Green Chiles
Rajas con Queso (Peppers with Cheese)
Papas Con Chili Verde (Potatoes With Green Chili)
Corn Soup
Chili-Dusted Veggie Sticks
Mexican Welsh Rabbit
Cole Slaw Mexicana
Fried Zucchini with Toasted Garlic & Lime(Calabacitas al Mojo de Ajo)

SOUP, SALSA, APPETIZERS & DESSERT
Easiest Black Bean Salsa
Sopapillas in Twenty-Minutes
Crispy Plantain Chips
Pepper & Pasta Chowder
Pasteles de Cacao (Cocoa Cakes)
Avocado Soup
Zippy Black Bean & Sausage Soup
Bunuelos
Mini Bean Burritos
Sopes(So-pays)
Hot Chocolate – Mexican Style
Guacamole & Tomato Salsa
Empanadas
Churros

SEAFOOD, PASTA & SALAD
Real Easy Mexican Fish Fillets
Linguine in Mojo de Ajo
Zacatecas Crab Salad
Brook Trout with Fresh Coriander(Trucha al Cilantro)

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Easiest Black Bean Salsa
Serves 5

You might think this such an easy recipe - not even a processor or pans to clean - that it's just not worthy of your Star Cooker abilities. Well, your lucky chip-dippers won't care and they don't have to know it only took a few minutes to make, do they?

1 15 oz can of black beans, rinsed and drained
2 tomatoes, chopped
1/4 cup chopped onion
3 tbs chopped fresh cilantro
1 tsp lime juice
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne pepper

Combine it all in a medium bowl and mix well.

Done.

Mexican Latkes
Serves 4-6

In case the word is new to you, a "latke" is a potato pancake with garlic, and maybe some onion in it. This Cinco de Mayo Special just adds jalapenos & hot sauce to them and includes a z-z-z-z-z-z-zippy sauce to lay over them.

Sauce
1/4 cup canola oil
2 cups diced tomatoes
1 Tbsp granulated garlic
1/2 small onion, chopped
1 small jalapeno pepper, seeded and chopped
1 cup water
Pancakes
1 package frozen hashbrown potatoe
salt and pepper to taste
1 dash hot pepper sauce
1 small onion, minced
2 eggs
2 jalapeno pepper, seeded and minced
3 tablespoons all-purpose flour
1/4 cup canola oil

First we'll whip up the sauce and let it thicken while we do the pancakes. Ok? Ok.

Puree tomatoes, onion, jalapeno, and water in your blender. Heat the oil in a saucepan over medium heat, and carefully stir in the puree; cook for 15 minutes until thickened.

Meanwhile, season the shredded potato to taste with salt, pepper, and hot pepper sauce, and mix in the onion, eggs, and jalapeno; sprinkle with flour and mix until well combined.

Heat canola oil in a large skillet over medium-high heat. Carefully drop the potato mixture into the hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 1 or 2 minutes per side depending on how much they're flattened. Keep the cooked ones in a 200F oven while you finish the remaining potato mixture. Serve with the sauce on the side or spooned over the top.

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Easy Chicken and Cheese Enchiladas
Serves 3 or 4

I think this is only the second enchilada recipe on QuickEatsPlus, and I think we need more, don't you? So here's another.

1 10-oz. can cream of chicken soup
1 cup picante sauce
1/2 cup Sour Cream
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup canned black beans, rinsed and drained
6 6-inch flour tortillas, warmed
1 green onion, sliced (about 2 Tbsp)
1 small tomato, chopped (about 1/2 cup)

Preheat your oven to 400F.

Combine the first 4 ingredients in a bowl.

In another bowl, stir together the chicken, the cheese, the beans and 1 cup of the sauce from the other bowl; divide evenly among the tortillas. Roll ‘em up and place, seam side up, in an 11 x 8-inch shallow baking pan

Pour the remaining sauce mixture over the filled tortillas, cover with foil and bake about 20 to 25 minutes or until the enchiladas are hot and bubbling.

Top with the tomato and onion. Done.

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Fajita Pita with Chicken & Beans
Serves 4

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.

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Crispy Plantain Chips
Serves 4

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.

To make the chips, just peel the plantains, slice them as thin as you can, say, 1/16 of an inch, and fry 6 or 7 at a time for about 30 or 40 seconds. Transfer with a slotted spoon to paper towels, sprinkle with salt mixture and put them in a bowl. Don't sprinkle, add more chips and sprinkle them on top of the last batch or you'll end up with no salt mixture for the last batch.
Click here for more appetizers as quick and easy as this one ___________________________________________________________

Mushroom and Poblano Tostada
Serves 4

In case this Mexican stuff is new to you, a tostada is a very crisp tortilla with you-name-it on top. If you’re out of you-name-it you might try this easy, fun and not-too-expensive version.

2 Tbsp olive oil
1 lb button mushrooms, thinly sliced
1 poblano pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
Kosher salt and black pepper
1 cup corn kernels
8 small flour tortillas
1 cup shredded Monterey Jack (4 oz)
2 cups shredded romaine lettuce
1 cup your-favorite-salsa

Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the the next 5 ingredients, and cook, tossing occasionally, until the vegetables are tender and the liquid has nearly evaporated, 6 to 8 minutes. Stir in the corn.

Meanwhile, heat broiler, brush the tortillas with the remaining oil and place on a baking sheet. Broil until crisp, about a minute per side.

Top with the cheese and broil until melted, another minute. Top with the veggies, lettuce, and salsa. Ole!

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Hot and Sweet Black Beans
Serves 8-10

Black beans are not strictly a Cuban dish as you can see by this exciting treatment. If you’re lucky, you’ll find canned tomatoes that already contain basil, garlic and oregano; if you do you’ll save maybe 30 seconds so don’t make a big deal about shopping for them. Quick & easy applies to shopping as well as cooking.

2 Tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
4 15 oz cans of black beans, rinsed and drained
1 28 oz can of diced tomatoes, un-drained
a dash each of dried basil, garlic powder & oregano
1/3 cup honey
1/3 cup packed light brown sugar
1 tsp ground ginger
1 tsp salt

Heat the olive oil in a skillet over medium high heat, add the onion and cook for 15-20 minutes until it cooks down to about half of what you started with. Stir frequently to prevent burning; you’re “carmelizing” them so you want a golden brown color, not black..

While the onions cook, chop the jalapenos and garlic and set aside.

Drain and rinse the black beans, then dump them into a large pot with the diced tomatoes, honey, brown sugar, ginger, and salt.

When the onions are ready, mix them, the jalapenos and the garlic into th3e beans and continue to cook 5 minutes longer, stirring frequently. Done.

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Easy Enchiladas
Serves 4

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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Chili Bean & Corn Tostadas
Serves 4

This looks to me like a REAL Mexican lunch or light dinner and a tasty example of why Mexican cooking is among the healthiest in the world.

1 & 1/2 cups water
1 & 1/2 cups quick-cooking brown rice
1/2 cup onion, finely chpped
1 15-oz can chili beans with chili gravy
1 8-oz can whole kernel corn, drained
8 prepackaged tostada shells
3 cups shredded lettuce
1/2 cup shredded jack cheese (2 oz)
1cup quartered cherry tomatoes
½ cup chopped cilantro

In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; then reduce heat, cover and simmer for 5 minutes. Remove from heat, stir and let stand, covered, for 5 minutes.

Stir undrained chili beans and the corn into rice mixture. Heat through over medium heat.

Meanwhile, place tostada shells in your microwave and heat on High for 1 or 2 minutes (or in your oven at 350F for 5 minutes), then place 2 of the shells on each dinner plate, top with shredded lettuce and the rice-bean mixture. Sprinkle with cheese and top with tomatoes and cilantro. Ole!_____________________________________________________________

Cazuela de Salchicha (Sausage Soup)
Serves 4

You could put any variety of cooked meat into this dish instead of chorizo, and you could serve it over cooked potatoes instead of rice. As I’ve said before, since you are…The Cooker!…you could make any changes to any recipe that you feel improves the result.

3 Tbsp olive oil
1 medium onion, finely chopped
2 garlic,cloves, finely chopped
1 tsp fresh thyme, chopped, or 1/2 tsp dried1 bay leaf
7 chorizo (or other sausage) links, thinly sliced
1 tsp hot paprika
1 tsp flour
1/2 cup dry white wine
1/3 cup tomato sauce
1 cup water
1 cup uncooked white or brown quick rice
1/4 cup parsley, chopped

Prepare the quick-cooking rice.

Meanwhile, heat oil in a high-sided skillet over medium heat. Add the onion, garlic, thyme and bay leaf; saute until onion istranslucent, about 5 minutes.

Add the chorizo or other sausage and saute until golden brown,say, 4 minutes. Add paprika and flour and stir to coat the sausage.Cook 2 or 3 minutes, pour in the wine, and cook a minute or two until reduced.

Stir in tomato sauce and water. Lower heat and simmer gently,uncovered, about 5 minutes.

Serve in bowls over rice. Sprinkle with parsley for “pretty”.
Click here for more soups, stews and even chili _____________________________________________________

Black Bean Tortilla Bake
Serves 4

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.

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Pepper & Pasta Chowder
Serves 4

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.

Wings Mexicana
Serves 10

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.

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Arroz y Frijoles – Facil (Easy Rice & Beans)
Serves 4

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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Mexican 5-Minute Vinaigrette Dressing
Makes about 1 & 1/2 cups

If you’re serving a Mexican-inspired meal, I think the salad should be of the same origin. This is a really fast and easy way to achieve that.

1 cup olive oil
1/3 cup cider vinegar
1/3 cup chopped fresh cilantro
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 an avocado, pitted and peeled
1 Tbsp chopped pickled jalapeno pepper (more or less to taste)

Combine it all in a blender and puree until smooth. Keep it there until just before adding to your greens, and give it a quick zip before pouring. Or you could make it ahead and store it in a lidded container in the fridge, then shake it up when you're ready.

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Carne Guisada Con Papas (Meat and Potatoes)
Serves 8-10

Really, the only thing “Mexican” about this dish is the cumin. You could use oregano instead and call it "Greek". You could use Italian seasoning and call it…oh, you know.

3 lb sirloin steak, 1/2" thick
2 lb potatoes, cubed, 3/4 to 1-inch
8 oz tomato sauce
1 1/2 tsp salt
1/2 tsp each ground pepper & ground cumin
1 large clove garlic, smashed
1 cup water

Cut steak into little cubes and brown in corn oil in heavy skillet or Dutch oven.

Meanwhile, cube potatoes into roughly 1/2-inch cubes and add to the meat.

Continue browning for 1 or 2 minutes, then add the rest and simmer, covered, until meat and potatoes are tender, about 18 to 20 minutes.

Serve hot with a veggie or a salad – or both – for a very tasty, quick and complete meal.

Click here for so many potato recipes you won't believe your eyes
Click here for a world of international quick & easy's _________________________________________________________________

Mexican Diner Scramble with Salsa
Serves 4

When I say “diner” I don’t mean a guy eating; I mean a restaurant where the food is not fancy, just cheap and really good. You’re sure to find some version of this quick and easy there.

4 large tortillas, fried
1 & 1/2 cups salsa
1/2 cup canola oil
1 cup chorizo sausage
5 green onions, chopped
12 large eggs, cracked and scrambled
1/2 cup shredded Monterey Jack cheese
Salt and pepper, to taste

Fry tortillas in a nonstick skillet. Set aside.

Heat canola oil in a medium-size, nonstick skillet. Add chorizo, and when it’s sizzling, add chopped scallions. Cook 2 minutes.

Stir in the eggs until they just begin to set. Add cheese, salt and pepper and keep stirring until the eggs set.

Place scramble mixture on of top of tortillas, top with salsa and serve up hot.

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Pasteles de Cacao (Cocoa Cakes)
Makes 8

These are not really cakes, but muffins that are special enough to serve as a dessert as well as a brunch item. And so very simple,

1/2 cup butter
1 cup granulated sugar
3 eggs
3/4 cup cocoa
1 & 1/2 cups flour
1 Tbsp baking powder
1/8 tsp salt
2/3 cup milk
1 tsp vanilla extract

Beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add the eggs, individually, beating well.

Whisk or sift together cocoa, flour, baking powder and salt. Add this to the egg mix alternately with milk until well mixed. Mix in vanilla extract.

Spoon batter into greased and floured muffin tins. about two-thirds full. Bake at 375F until knife or toothpick tester comes out clean, about 20 minutes.

Remove cakes from tins and cool a bit on wire racks.Serve ‘em warm, serve ‘em cool; they’re great either way.

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Beef-Chorizo Tacos
Serves 6

This is not to be confused with the pre-formed taco shell with a bit of seasoned beef, cheese, lettuce and tomatoes – those are good but these are better; a little harder but worth it.

Heat the oil in skillet over medium-high heat; cook garlic until golden, about 2 minutes. Stir in the ground beef and chorizo and cook until meat is browned, about 5 minutes. Transfer meat with a slotted spoon to a large bowl; set aside.

Remove all but 1 Tbsp of oil from the skillet. And cook the green pepper and onion in it until soft, about 8 minutes.

Return meat to the skillet; stir in the salsa. Lower heat to simmer; cook 5 minutes.

To build your taco, spoon beans over half of each tortilla; spoon ground beef mixture on top. Sprinkle with cheese and cilantro. Fold tortillas over the filling and eat, trying not to slobber all over your blouse.

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Zippy Black Bean & Sausage Soup
Serves 4 or 5

No, you don’t have to use black beans; any old bean will still help to create a really exciting soup in way less than half-an-hour.

1 Tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (15 oz) can black beans, undrained
1 (14.5 oz) can stewed tomatoes
1 (10.5 oz) can condensed beef broth
1/2 cup chunky salsa
1/2 cup water
12 oz chorizo sausage
1/4 cup chopped fresh cilantro

In a large saucepan over medium heat, combine the oil, onions and garlic. Saute for 5-8 minutes, or until tender.

Add the beans, tomatoes with liquid, beef broth, salsa, water and sausage cut into 1/2 inch slices. Bring to a boil over high heat.

Reduce heat, cover and simmer for 12-15 minutes, stirring occasionally. Ladle soup into bowls and sprinkle with cilantro.

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Beef-Chorizo Tacos
Serves 6

This is not to be confused with the pre-formed taco shell with a bit of seasoned beef, cheese, lettuce and tomatoes – those are good but these are better; a little harder but worth it.

Heat the oil in skillet over medium-high heat; cook garlic until golden, about 2 minutes. Stir in the ground beef and chorizo and cook until meat is browned, about 5 minutes. Transfer meat with a slotted spoon to a large bowl; set aside.

Remove all but 1 Tbsp of oil from the skillet. And cook the green pepper and onion in it until soft, about 8 minutes.

Return meat to the skillet; stir in the salsa. Lower heat to simmer; cook 5 minutes.

To build your taco, spoon beans over half of each tortilla; spoon ground beef mixture on top. Sprinkle with cheese and cilantro. Fold tortillas over the filling and eat, trying not to slobber all over your blouse.

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Bunuelos
Makes 16

My daughter became a BAnuelos when she married Alberto. She's very sweet and so are these tasty bUnuelos.

4 eggs
1/4 cup white sugar
2 1/4 teaspoons baking powder
1 teaspoon vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 cup white sugar
1 teaspoon ground cinnamon
1 cup vegetable oil for frying

In a large bowl combine eggs with 1/4 cup of sugar and beat until thick and lemon colored. Add the tsp of vegetable oil. Set aside.

Combine 1 & 1/2 cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixture and beat well.

Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead until smooth

Shape dough into 16 balls and roll each one into a circle about 5" in diameter. Let stand uncovered on wax paper for about 8 minutes

Meanwhile heat oil in a deep fry pan or deep fryer to 350 degrees. Fry circles until golden brown, turning once and drain on paper towels. Sprinkle with sugar/cinnamon mixture and they’re ready.

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Spoon Bread With Green Chiles
Serves 6

More of a pudding than a bread, this is a really inexpensive "comfort" dish for just about any time of day.

1 can (12 oz) evaporated milk
3/4 cup water
1/2 cup yellow corn meal
1/2 tsp salt
1 can (4 oz.) diced green chiles
1 Tbsp granulated sugar
1 Tbsp chopped fresh cilantro
2 large eggs
1/2 cup shredded cheddar cheese

Preheat oven to 350F.

Grease 1-quart casserole dish.

In a large frying pam mix together first 4 ingredients. Cook, stirring constantly, over medium-low heat until mixture is thickened. Remove mixture from heat.

Stir in chiles, sugar and cilantro. Add eggs one at a time, stirring well after each addition. Pour into casserole dish and bake, uncovered, for about 20 minutes or until a knife stuck into the middle comes out clean.

Sprinkle with the cheese, bake for 2 or 3 minutes more to melt the cheese and serve with salsa.

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Real Easy Mexican Fish Fillets
Makes 4

This is about the easiest way to make seafood exciting to your meat-a-holics. And if salsa on the fishies is a turn-off for someone heat it separately in a small pan or nuke it for a minute.

4 five to six-oz fish fillets (such as snapper or mahi mahi)
2 to 3 Tbsp fresh lime juice
Salt
2 Tbsp roughly chopped cilantro
1 bottle (16 oz) your-favorite-salsa
Cilantro sprigs for garnish

Heat the oven to 350 degrees.

Place the fish fillets in a lightly oiled baking dish without crowding them. Drizzle with the lime juice and sprinkle with salt and the chopped cilantro.

Spoon the salsa over the fish, cover the pan with foil or the lid and bake until the fish just flakes when pressed firmly, 10 to 12 minutes, depending on the thickness.

Transfer the fillets to a warm serving platter, mix the sauce and juices left in the baking dish, and spoon it over the fish. (Too runny? Just scrape it into a saucepan and boil til it thickens, a minute or two. Garnish with sprigs of cilantro and serve at once.

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Mini Bean Burritos
Makes 12 pieces

Why just salsa and tortilla chips as an appetizer for your Mexican dinner? These could be bit messy, but they’re really good and something different, so just be sure to serve with plenty of napkins.

12 6-inch flour tortillas
1 Medium onion
1 Tbsp vegetable oil
2 garlic cloves minced
1 or 2 jalapeno pepper, seeded and minced
1 can beans,roughly mashed
1 cup monterey jack cheese, shredded
1/2 tsp cumin ground
1/3 cup cilantro chopped (optional)

Preheat oven to 325 degrees.

Stack tortillas, cut in half, wrap in foil and heat until warmed through, about 12 minutes.

Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, about 4 minutes.

Add garlic and peppers, and cook another minute or two.

Spread about 1 & 1/2 Tbsp on each tortilla half and roll up, round end folded in.

Plate, sprinkle with cilantro and present to your eaters – don’t forget napkins. Serve with sour cream and salsa.
Click here for a bunch more appetizer recipes _________________________________________________________________

Chorizo and Eggs
Serves 4

This recipe calls for tortillas but feel free, as always, to make changes (toast, English muffins, whatever); it doesn’t have to be that “Mexican”.

Olive oil
1/3 cup chopped onions (optional)
1/3 lb of lean Mexican chorizo sausage, removed from sausage casing
4 Tbsp raisins - soaked in hot water for 10 minutes and drained
6 large eggs
Salt
8 Tortillas
Cilantro for garnish

Heat a large oiled skillet on medium high heat.

Add the chopped onions (optional) and cook until softened. Once softened, push to the side and add bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage so they don’t form a big patty.

Add the raisins and stir until the sausage is cooked through. Drain any excess fat from the pan before proceeding.

Crack and dump the eggs into the pan, one at a time. Break the yolks and smoosh the eggs around with the sausage. Add a light sprinkling of salt.

Stir (or "smoosh") constantly until the eggs begin to set, but remain moist, like “wet” or “soft” scrambled, then remove pan from heat.

Serve immediately with a side of warmed corn tortillas (or “whatever”) and cilantro as a garnish.

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Carne Asada with Pasilla Sauce
Serves 4-6

This is a variation for us short-of-time people of a recipe using dried pasilla peppers which takes too much prep time. This quicker and easier version should be just as tasty and a whole lot easier.

2 tablespoons salt
1/4 teaspoon each garlic powder & black pepper
2 pounds skirt steak

Accompaniments:
2 limes, quartered
2 avocados, peeled and thinly sliced
Cooked canned black beans
1 cup pasilla chile sauce (recipe below)
About 12 small tortillas

Prepare your charcoal or gas grill.

In a small bowl, combine the salt, black pepper and garlic powder.

When the grill is very hot, place the steak on the grill, fattier side down. Sprinkle on half of the salt mixture and cook until nicely browned, 6 to 9 minutes. Flip, sprinkle on the rest and cook for another 6 to 9 minutes, or until done to your liking.

Let it rest for a few minutes, then thinly slice against the grain and serve with lime wedges, avocado slices, black beans, heated, and Pasilla chile sauce (see below). Warmed tortillas would also go well.

Pasilla Chile Sauce
Makes about a cup

1/2 lb tomatillos, husked, rinsed and quartered
3 large cloves garlic, peeled & crushed
1 Tbsp pasilla chile powder
Sea salt

While steak is cooking, place the tomatillo quarters in a medium saucepan. Add enough water to cover halfway. Cover and cook over medium heat until very soft, about 8-10 minutes. Strain, reserving 2/3 cup of the water, mash and set aside.

Set a cast-iron skillet over high heat; add the garlic and sauté about 2 minutes.

Stir in the chile powder, 2/3 cup of the reserved tomatillo water, the tomatillos and heat for a couple minutes. Done.

Click here for a lot of beef recipes from America & the World _________________________________________________________________

Rajas con Queso (Peppers with Cheese)
Serves 6

This could be your meatless main-dish of the week, and, at the price of bell peppers these days, it would be a pretty expensive side-dish.

1/4 cup (1/2 stick) butter
2 tsp chopped garlic
4 red bell peppers, 4 poblano chiles and 12 green onions, julenned (cut into thin strips
1 & 1/2 cups grated Monterey jack cheese
1/4 cup coarsely chopped cilantro

Melt butter in large skillet over medium heat. Add garlic; saute 1 minute.

Add bell peppers and poblanos; saute until tender, about 12 minutes.

Add onions; saute until softened, 3 or 4 minutes.

Add cheese and simmer until cheese melts. Stir in cilantro, season with salt and pepper and serve.

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Pollo y Lime Sopa (Chicken & Lime Soup)
Serves 4-6

You'll do this one cheaper if you make your own tortilla strips, but, hey, that's your call. It's the delicious soup that's important.

6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
1 Tbsp olive or corn oil
8-10 cloves garlic, minced
1 small onion,, thinly sliced
2 medium Roma tomatoes, peeled, seeded and diced
1/3 Cup chopped cilantro
1-4 serrano or jalapeno peppers, thinly sliced
1/3 Cup fresh lime juice
salt and pepper to taste
4 corn tortillas, julenned for garnish (use no-salt tortilla chips for even easier)

Preheat oven to 350F.

Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned (or do it the lazy way). Set aside.

Heat oil in a large saucepan. Add onion, garlic, hot peppers and cook over medium heat for about 5 minutes or until lightly browned.

Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings.

Ladle soup into bowls and sprinkle with tortilla strips.
Click here to see many more soup recipes _______________________________________________________

Tinga (Shredded Chicken & Veggies)
Serves 8

Easy to make and even easier to eat. Very nourishing, too.

2 Tbsp olive oil
1 large onion, cut into rings
1 (15 oz) can stewed tomatoes
1 (7 oz) can chipotle peppers in adobo sauce
2 lb shredded cooked chicken meat
16 tostada shells
1/2 cup sour cream

Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, maybe 5 minutes.

Meanwhile, in your processo, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.

Mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

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Tlayudas - Oaxaca
Makes 10

This may be hard to say but you’ll find it easy to like. And while you may not have seen these on the menu of the poquito Mexican eateries, they’ll be right there on the big expensive ones.

2 cups corn masa mix
1 & 1/8 cups water
Salt to taste
Corn or canola oil for frying (Boy, that stuff has gotten expensive!)
1 & 1/2 cups pinto refried beans
2 cups mole poblano (one 16 oz jar)
2 cups pre-cooked chicken, shredded
Toasted sesame seeds for garnish

Mix the corn masa mix with water and a pinch of salt. Knead a couple minutes and set aside.

Heat beans and mole in separate pans.

Meanwhile, between your palms, roll dough into 10 medium-size balls and flatten into big, thick-ish tortillas. Fry on an oiled griddle or frying pan until golden.

Spread each tlayuda with a Tbsp of beans; top with shredded chicken and mole and garnish with toasted sesame seeds. Now, get ready to accept complimentos.

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Papas Con Chili Verde (Potatoes With Green Chili)
Serves 2

Here’s an authentic side dish that might become a tradition with burgers and brats not to mention Mexican foods.

3 large red potatoes, peeled and sliced
3 Tbsp veggie oil
diced green chilies

Heat oil in a large fry pan with a cover.

Peel and thinly slice potatoes.

Add potatoes to the pan and cover. Cook on medium until done, 10-15 minutes. Give ‘em a few good shakes while they’re cooking.

Meanwhile dice as many chilies as you prefer, then stir them into the cooked potatoes. Serve warm.
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Sopes(So-pays)
Makes 16 appetizer servings

What’s your favorite Mexican appetizer? Well. outside of those little “taquitos” or baby empanads I really can’t think of any (Maybe because I’m not Mexican). But with sopes, there’s a whole world of possibilities; easy ones, too: top ‘em with refried beans…salsa…chorizo…one of my quick dips.

1 cup yellow corn meal
1 cup masa harina flour
1/4 cup shortening (or lard if you're into authentic)
1 cup warm water
1 can (4 oz) diced green chiles
1 Tbsp vegetable oil divided
1 can (16 oz) refried beans warmed
1 cup (4 oz) shredded cheddar, Jack or any crumbled Mexican cheese

Put corn meal and flour in large bowl; cut in shortening with pastry blender (or two knives) until mixture resembles coarse crumbs.

Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.

Heat 1 tsp of oil in a large skillet over medium-high heat for 1 to 2 minutes. Cook the patties for 3 minutes per side or until golden brown, adding additional oil as needed to prevent sticking.

Top with whatever you think would taste good. I think chorizo & cheese would be great.
Click here for many, many appetizer ideas _________________________________________________________________

Hot Chocolate – Mexican Style
Serves 2

This is a Mexican dessert that you drink – and, no, it does not contain tequila. But you could drink that before or after dessert if you like.

3 Tbsp instant hot chocolate mix
1 Tbsp chocolate syrup
1/2 tsp ground cinnamon
1 pinch chili powder
1/4 cup milk
3/4 cup boiling water

In a good-sized mug, stir togerher the hot chocolate mix, cinnamon, and chili powder. Pour in the milk and chocolate sauce. Add the boiling water and stir.

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A Protein Picadillo
Serves 6

In California, where In-n-Out Burger reigns, they have so many no-bread-thank-you customers that a burger wrapped in lettuce is known to all as a “protein burger”. Now you know how I came up with such a goofy title.

1 lb lean ground beef or pork
2 garlic cloves, minced
Vegetable cooking spray
1/2 of 10-oz package thawed onion-and-pepper medley
1/2 cup golden raisins
½ cup tomato sauce
2 to 3 tsp hot sauce
1/2 tsp ground cumin
1/2 tsp each salt & pepper
Iceberg lettuce leaves
Lime wedges (optional)

Cook beef and garlic in a large nonstick skillet coated with cooking spray over medium- heat 6-8 minutes or until beef is no longer pink. Drain and pat with paper towels.

Add onion-and-pepper medley to skillet; cook over medium heat, stirring often, 8-10 minutes or until onions are tender.

STIR in beef mixture, raisins, next 5 ingredients and bring mixture to a boil. Reduce heat, and simmer about 8-10 minutes until most of liquid evaporates.

Serve it up in lettuce leaves, with lime wedges, if desired.

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Guacamole & Tomato Salsa
Serves 4-6

These Mexican basics must be part of your inventory. In case you're just getting into this cooking nation here are quick and easy versions of both.

Guacamole
Makes 2 & 1/2 cups

1/2 fresh jalapeño, sliced
2 ripe avocados, halved and pitted
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro leaves
1 small tomato, cut into small dice

Place the jalapeño in the mortar and mash to release the juices. Scoop the avocado flesh into the mortar, add the lime juice and cilantro and crush until chunky. Add the tomato, mix well, and season to taste with salt and freshly ground pepper.

Fresh Tomato Salsa
Makes 3 cups

8 ripe plum tomatoes, coarsely chopped
1/3 cup finely minced sweet white onion
2 small garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro

Combine the tomatoes, onion, garlic, jalapeno, and cilantro. Stir together until well mixed. Season to taste with salt. Serve at room temperature.

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Turkey Picadillo
Serves 4-6

Pee-cah-DEE-yo (That’s how you say it.) is, like a lot of Mexican food, really nutritious. And, as you may know, the lettuce in this and other recipes is not the healthful hero; it’s the other stuff, Try it in whole wheat tortillas for a more fiber-filled dinner or lunch.

1 lb extra-lean ground turkey
2 garlic cloves, minced
Vegetable cooking spray
Half of a 10 oz package frozen onion- and-pepper medley, thawed
1/2 cup golden raisins
½ cup tomato sauce
2 to 3 tsp hot sauce
1/2 tsp ground cumin
1/2 tsp each salt & pepper
Iceberg lettuce leaves or whole-wheat tortillas

Cook ground turkey and minced garlic in a large nonstick skillet coated with cooking spray over medium-high heat about 8 minutes or until turkey is no longer pink. Drain and set aside in a bowl.

Add onion-and-pepper medley to skil¬let; cook over medium-high heat, stir¬ring often, 8-10 minutes or until onions are tender, then stir in the turkey, raisins, and next 5 ingredients. Bring to a boil, reduce heat, and simmer 10 minutes until most of liquid evaporates.

Spoon onto tortillas and fold or into lettuce leaves and don’t fold.

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Linguine in Mojo de Ajo
Serves 4-6

Basically, this is pasta in a Mexican-based sauce - no, I don't mean that the sauce base contains a Mexican, I mean the sauce is found most frequently in Mexico, Ok?

Anyway, the milder and even quicker version of mojo de ajo is on my "Sauces" page, but here is, I believe, the more authentic version.

3/4 cup olive oil
3 whole guajillo chiles
3/4 cup bottled minced garlic
5 Tbsp fresh lime juice
1 & 1/2 tsp salt

Cook pasta while putting together the sauce.

Heat oil in a 2-qt. saucepan over medium heat to 350°.

With tongs, dip 1 chile into oil, cook 5 seconds; remove and drain on paper towels.

Repeat with remaining 2 chiles.

Let them cool a few minutes then remove and discard stems. Process the now-stem-less chiles in food processor until crumbled into small flakes. Set aside.

Cook garlic in the same hot oil, stirring occasionally, 3 or 4 minutes or until golden.

Wait 5 minutes then stir the chile flakes, lime juice, and salt into the oil-garlic mixture. Now mix into the pasta and you're finished.

Click here for that easier mojo de ajo and many more _____________________________________________________

Country-Fried Steak Mexicana
Serves 4-6

You may not associate steak with Mexican food but this quick and easy will surely qualify. And because the beef is “cubed” steak it’s still, like most Mexican dishes, relatively inexpensive. Isn’t it great that such good stuff is so affordable?

1 cup milk
1 large egg
1 cup all-purpose flour
1 (1.25-oz) packet chili seasoning mix
1 to 1 & 1/2 lb cubed sirloin steaks
1/3 cup vegetable oil
2 (10-oz) cans diced tomatoes with green chiles, 1 can drained and 1 not
2/3 cup whipping cream

Whisk together milk and egg in a medium bowl.

Stir together flour and chili seasoning packet in a shallow bowl.

Dip steaks in egg mixture then dredge in flour mixture, shaking off any excess, then placing them in a large skillet the hot oil.

Fry steaks over medium-high heat 4 to 6 minutes on each side or until golden brown. Drain on a wire rack in a jelly-roll pan – that’s like a cookie sheet with four sides. Keep steaks warm in a 225° oven while you whip up the sauce.

Into the still-hot skillet stir in tomatoes, green chiles, and cook a minute or two, stirring to loosen those delicious “crispies” from the bottom of skillet. Whisk in the cream and heat to boiling, whisking constantly. Reduce heat, and simmer 5 minutes.

Now move those steaks from the oven to plates and serve up with the steaming sauce and some warm tortillas – oh, boy!

. Click here for more so easy and quick beef recipes ____________________________________________________

Zacatecas Crab Salad
Serves 6

Ok, what does Zacatecas mean, you ask. It's the name of a city in Mexico and the hometown of my son-in-law, Alberto.

You could name this dish after another city like, Guadalajara or Xochomilco but they're even longer than Zacatecas and harder to spell. But, hey, if you've paid the big bucks for good crab meat you get to name it whatever you want.

6 cups mixed baby salad greens
2 cups cooked lump crabmeat (or, ugh, fake crabmeat, if you must)
2 medium tomatoes, cut into wedges
1 ripe avocado, peeled. halved and sliced
1 4-oz can diced green chile peppers, drained
2 Tbsp finely chopped red onion
2 Tbsp snipped fresh cilantro
1/4 cup white vinegar
2 Tbsp olive or canola oil
1 Tbsp sugar
1/2 tsp salt
1/2 tsp ground cumin

Divide the salad greens among dinner plates. Carefully clean lump crabmeat, removing any leftover shell or cartilage pieces. Arrange the crabmeat, tomatoes, avocado, and chile peppers on top of salad greens. Sprinkle with onion and cilantro.

For dressing, in a tight-lidded container combine the vinegar, oil, sugar, salt, and cumin. Cover and shake well. Pour the dressing over salads. Makes 6 servings.
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Empanadas
Makes 6 servings

Ever been to Michigan's Upper Peninsula (da U. P., as we called it in Chicago)? They serve "pasties" up there, and empanadas are just like them - except for the ingredients. Inside pasties are potatoes, meat & turnips; read on and you'll learn what's inside an empanada. OK?

2 Tbsp olive oil
1 package refrigerated pizza dough(about 1 lb)
Flour for the work surface
1 16-oz can refried beans
1 8 oz container fresh salsa
1 8-oz package shredded Cheddar
Sour cream

Heat oven to 400° F.

Spread 1 tsp of the oil on a baking sheet.

Divide the dough into 6 equal portions and roll each into an 8-inch round on a lightly floured surface. Spread beans, then salsa and finally cheese on half of each round. Fold over the other half to cover the filling, and pinch the curved edge to seal.

Lightly brush the tops with the remaining oil, transfer to the baking sheet and bake for 12 to 15 minutes or until golden.

Serve 'em hot with a dollop of sour cream. So-o-o-o good.

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Corn Soup
Makes 6 servings

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.

Click here for more quick and easy soups
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Chili-Dusted Veggie Sticks
Makes 8 servings

Unless you really know that your guests like it HOT use a mild chili powder for this quick & easy appetizer. Also, if it's too hot they won't taste the fruit & veggies.

1 firm-ripe mango, peeled and pitted
1 cucumber
3 large carrots
1 Tbsp fresh lime juice
1 tsp chili powder, or to taste
Salt to taste

Cut mango, cucumber, and carrots into 4- by 1/2-inch sticks.

Just before serving, toss mango, cucumber, and carrot sticks in a bowl with lime juice, and dust with chili powder and fine salt to taste.
Click here for more exciting vegetable dishes _______________________________________________

Mexican Welsh Rabbit
Serves: 2

Think Tom Jones in Puerta Vallarta. This Wales-born dish becomes Mexican with the addition of a chipotle pepper.

3 oz sour cream
1 Tbsp butter
8 oz good-quality Jack cheese, chopped
1 chipotle pepper, with adobo sauce (canned)
4 thick slices white bread, toasted

Place sour cream and chipotle in food processor and puree until smooth. Put cheese, butter, chipotle mixture in skillet. Stir over medium heat until cheese is thoroughly melted. Remove skillet from heat for 1 to 2 minutes until cheese mixture firms up slightly then pour cheese mixture onto slices of toast and broil until tops start to bubble, about 1 minute. Serve hot. _________________________________________________________________

Cole Slaw Mexicana
Serves: 8

So what makes it “Mexican”? That’s right, it’s the cilantro! And if you don’t have 3 or 4 minutes to chop and grate (is anyone really in that big a hurry?) remember to buy some prepared cole slaw veggies in a bag – but if you don’t add chopped cilantro it won’t be what? Right again!

6 cups very thinly sliced green cabbage(about 1/2 head)
1 1/2 cups peeled and grated carrots(2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 Tbsp extra-virgin olive oil
1/4 tsp salt

Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat. Done.

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Chicken Chilaquelos
Serves: 4-6

Because of the green, red & brown ingredients in this easy dish it starts out kinda grey & ugly. But when you whip it out of the oven with that cheese bubbling on top it looks a lot better and it will taste great.

1 & ½ lb tomatillos, husked, rinsed & halved
2 Large garlic cloves
1 Large jalapeno, halved lengthwise, stems & seeds removed
½ cup packed cilantro
2 Tbsp canola oil
1 tsp ground cumin
½ tsp coriander
Salt & black pepper
3 cups (1 lb) chicken meat, shredded
1 & ½ pepper jack cheese, shredded
½ cup farmer or other soft cheese
1 scallion, sliced
¼ cup sour cream
1 6 oz bag tortilla chips

Preheat the oven to 450°.

In a blender or food processor, puree the tomatillos, garlic, jalapeno and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, just about 30 seconds, Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, say, 3 minutes, Season with salt and pepper.

In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.

Spread half of the chips in an 8-by-11 ^inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack.

Bake for 15 minutes, or until the cheese is browned. Serve while still warm.

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Pasta Mexicana (Fideo)
Serves:6

Mexican spaghetti? If you look at the ingredient list I’ll bet you can see what makes this “Mexican”. R-i-i-i-ight. Cumin & chili powder! If you’re going to go “Mexican” in the kitchen you’ll need a lot of both.

2 Tbsp canola oil
4 skinless, boneless chicken breast halves
1 12 oz package spaghetti noodles, broken in half
1 14 oz can, diced tomatoes
1 large onion, chopped
1/2 Tbsp ground cumin
2 & 1/2 tsp chili powder
salt and pepper to taste
1 & 1/2 cups water
1 cup shredded Parmesan or, more authentic, queso cotija

Flatten the breasts to about ½ inch so they’ll cook very quickly.

Heat 1 Tbsp of vegetable oil in a large skillet over medium –high heat. Cook chicken breasts in the oil until nicely browned on the outside, about 2 minutes per side. Remove from the skillet and set aside.

Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring frequently for about 5 minutes until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper.

Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Take a peek toward the end, and add more water if necessary.

Ladle into bowls to serve, and garnish with shredded cheese.

Click Here for More Easy Pasta Dishes ______________________________________________________

Avocado Soup
Serves:8

This very easy soup will seem much more complicated to your lucky eaters. Basically, it’s just minced jalapenos mixed into a couple mashed avocados with hot broth and a sprinkle of cilantro.

3 or 4 fresh jalapeño chilies
2 ripe avocados, peeled and pitted
Salt
9 cups chicken broth
2 tablespoons minced fresh cilantro

Cut & toss out the chili stems and seeds (veins, too, unless a lot of heat is your wish).

Finely mince the chilies.

With a potato smasher or fork, smash avocados until almost smooth, except for a few tiny chunks. Add chilies and salt to taste. Bring broth to a boil over high heat.

Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.

Pour hot broth around avocado mixture with a ladle. Sprinkle each serving with the chopped cilantro and serve one of your easiest yet most spectacular dishes with pride.

Click Here for More Easy Soup Recipes _________________________________________________

Fried Zucchini with Toasted Garlic & Lime(Calabacitas al Mojo de Ajo)
Serves:4

Very easy, very Mexican vegetable dish without sauce but with wonderful mojo de ajo, the butter-toasted garlic mixture that’s commonly used there. I’ll bet you can find a lot of dishes to put this good stuff into.

1 lb (about 4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 Tbsp unsalted butter
1 Tbsp vegetable oil
6 cloves garlic, peeled and very thinly sliced
1 Tbsp freshly squeezed lime juice
A generous 1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
2 Tbsp chopped flat-leaf parsley

Heat the butter and oil over a medium-low heat in a skillet large enough to hold the zucchini in a single layer. Add the garlic and stir frequently until light brown, about 3 minutes. Do not burn.

Scoop out the garlic and set aside for later.

Raise the heat to medium-high, add the zucchini to the pan and fry, stirring frequently, for 8 to 10 minutes, until browned and tender - leave it a little crunchy.

Remove from the heat, add the lime and toasted garlic; toss thoroughly. Sprinkle with the pepper, oregano and parsley, then mix, taste for salt and serve in a warm dish.

Click Here for More Easy Vegetable Dishes ____________________________________________________

Brook Trout with Fresh Coriander(Trucha al Cilantro)
Serves:6

This is a most delicious fish recipe for a dish served often at Su Casa, a fine Mexican restaurant on East Ontario Street in Chicago. I enjoyed several decades of my life in that great city.

6 4-6-ounce boneless brook trout
6 Tbsp lime juice
Salt and pepper to taste
3/4 cup flour
¾ cup clarified butter
½ cup canola oil
2 cucumbers, cut lengthwise, seeded and sliced
3 tsp chopped fresh coriander (cilantro)

Sprinkle fish with 4 Tbsp lime juice, salt and pepper and flour on both sides.

Heat large frying pan and add 6 Tbsp butter and the oil. Saute fish, three at a time, until golden brown on both sides, about 2 minutes each. Place on heated, greased baking sheet. Bake for 11 minutes at 350°.

While that’s happening heat small frying pan with remaining butter and saute cucumbers until clear and soft. Sprinkle with remaining lime juice and chopped coriander.

Place fish on hot platter, arrange cucumbers over and around it and serve proudly.

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Churros
Makes 36

If you've been to a Latin or Carribean city (or Los Angeles or most fairs in America - also if you shop at Costco) you've seen and probably eaten churros. Delicious, deep-fried dough tossed with cinnamon and sugar, they are made in a special churros machine where mass-production is critical. You can just use your deep fryer. It will take about half an hour to make a big bunch and about 5 minutes for them to vanish.

Canola oil for frying
2 eggs
1 cup sugar
1 cup milk
1/4 cup melted butter
2 Tbsp baking powder
4 cups flour
Cinnamon and sugar mixed for sprinkling

Heat your deep fryer to 375°F.

In a large bowl, beat together the eggs, sugar, milk, butter, and baking powder. Add the flour slowly, 1 cup at a time, stirring well between each addition.

Fry dough, a tablespoonful for each, 8 or 9 at a time, for 5 to 7 minutes, turning so all sides are browned.

Remove from the fryer with a frying basket or slotted spoon and let drain on paper towels. When all the churros are ready, place on a large platter, sprinkle with cinnamon and sugar, and serve warm.

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Posole Pronto
Serves 8

My daughter makes this dish and I always hope to find it in the fridge when I visit. I know her version of Posole takes a lot longer but, after all, this is a “quick” & easy place. Quick it may be but this still makes a delicious soup/meal.

1 & 1/2 Tbsp olive oil
1 large onion, very thinly sliced
2 cloves garlic, minced
3 tsp dried oregano
1 tsp ground cumin
3 14 oz cans chicken broth
2 15 oz can white hominy
1/2 tsp Chipotle Tabasco Sauce
1 lb chicken breast meat (no skin, please) - cut into cubes

In a medium stock pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, or until onions are tender and translucent.

Stir in broth, hominy, and chipotle sauce. Bring to a boil, then reduce heat to medium & stir chicken into the pot. Cover and cook until chicken is done, about 10 minutes.

Serve with a bowl of shredded raw cabbage as garnish for those who know what's good.

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