Mexican Recipes
Queso Dip
(Makes 6 cups)
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
2 cups shredded Pepper Jack cheese
1 cup salsa
1 teaspoon dried, crushed Mexican oregano
Salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, Mexican oregano, salt and pepper.
Transfer to a 9x13 inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven 10 minutes, or until cheese is melted.
Chipotle Black Bean Burritos
Servings: 4
3 tablespoons olive oil
1 medium red onion, chopped
1 tablespoon chili powder
1 (15 ounce) can black beans, drained
1 cup cooked chicken, cubed
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup chipotle salsa
1 medium avocado, halved, peeled, pitted, diced
6 tablespoons chopped fresh cilantro
4 (10 or 12 inch) flour tortillas
1 cup crumbled queso fresco or feta cheese
Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, chicken, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.
Mexican Fried Ice Cream
Servings: 6
3 c. vanilla or chocolate ice cream
2 beaten eggs
1/2 tsp. vanilla
4 1/2 c. sweetened corn flakes or (rice crisp cereal, crushed)
1 tsp. ground cinnamon
Cooking oil for deep fat frying
Ice cream topping
Place six scoops about 1/2 cup each of ice cream in a small pan (freeze for 1 hour). Combine eggs, vanilla in a small mixing bowl. In pie plate combine cereal and cinnamon.
Dip each frozen ice cream ball in egg mixture. Then in cereal mixture. Return coated ice cream balls to pan and freeze (1 hour) or until firm. Reserve remaining cereal mixture. Cover and chill remaining egg mixture. Remove coated ice cream ball from freezer. Dip ball in remaining egg and cereal mixture, return to pan. Cover and freeze for several hours.
Fry frozen ice cream balls (1 or 2 at a time) in deep hot oil at 350 degrees in deep frying pan or deep fryer, 15 seconds or until brown (golden brown). Drain a few seconds, return ice cream balls to freezer while frying remaining ones. Serve immediately with ice cream topping.
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