Fried Quesadillas

Ingredients:

1 lb fresh masa
1/2 lb block of your favourite cheese
Cubed and cooked potatoes, cooked chorizo, green chillies for topping
Oil or lard for frying



Preparation:

Divide the masa into 10 balls and roll each ball between two pieces on a floured surface to about 4 inches across, or use a tortilla press. Now properly cut cheese into 10 strips and place one in the center of the tortilla.

After this fold tortilla in half and press edges and seal them in a proper way. Fry them in hot oil until it becomes golden brown and crispy.

If fresh masa is not available than simply mix two cups of masa harina and 1 1/2 cups of warm water and knead for about one minute to make a dough. Crispy, crunchy Mexican fried quesadillas are ready to munch. Share and enjoy!!!!

Green Chili Cheese Souffle

Ingredients:

1 pound Monterey Jack cheese
3 eggs
4 ounces green chile peppers finely chopped
1 cup buttermilk baking mix
3 cups milk
1 tbsp black olives, chopped
1 tbsp sun-dried tomatoes



Method:

Preheat oven to 350 degrees. Now butter a 1-1/2 quart souffle dish or baking dish and fit the shredding disk into the work bowl.

After shredding cheese, remove from the bowl and set aside. Now fit the steel knife blade into the bowl. Combine chilies, eggs, baking mix and milk in bowl. Process for 6-8 seconds until they are mixed well. If chilies are whole, process mixture until chilies are chopped into 1/4-inch pieces, about 15 seconds.

Than pour mixture into prepared dish. Add shredded cheese and stir gently to mix well. Bake about one hour or until souffle starts puffing and is dried from top.

Note that if you are using oil-packed sun-dried tomatoes than drain, pat dry, and chop them. And if you are using the dry tomatoes, soak them into hot water for a few minutes, drain, pat dry and chop. Mexican 'Green Chili Cheese Souffle' is ready to eat !!!

Mexican Flan

Superfit bollywood actress Shilpa Shetty, doesn't avoid any kind of food and when it comes to Mexican cuisine, the lady loves to eat Flan, which is a traditional Mexican dessert. Know more about Shilpa Shetty's horoscope.



Let's learn how to cook this delicious recipe which will be relished by all age groups. What all you need is 6 ramekins or other flan cook ware and a large baking pan to put them in. Firstly, preheat oven to 325 degrees.

Pour 1 cup sugar in warm pan over medium flame and stir sugar constantly to make it caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

Take a mixer or a whisk, and blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins and place them in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for another 45 minutes in the water and check with a knife just to the side of the center.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard. The delicious Flan is ready to eat. Enjoy !!!

Mexican lime with tortilla soup

Ingredients:

1 cup shredded chicken or other left over meat
1 large tomato finely chopped
2 tbsp fresh lime juice
4 slices limes (to garnish)
2 corn tortillas, cut into 2 x 1/2 inch pieces
1/3 cup onions finely chopped
1/4 cup jalapeno peppers finely chopped
4 cups low sodium chicken broth



How to prepare:

Spray a skillet with olive oil and fry the tortilla strips until brown and crisp, drain on paper towel. Spray the pan again and saute the onions and chillies until tender but not brown.

Add broth and chicken or turkey, cover and simmer for 20 minutes. After adding tomato, simmer the flame for 5 more minutes, stir in the lime juice. Taste and adjust the seasoning. Pour into hot bowls, add tortilla chips and garnish with a slice of lime and enjoy the Mexican lime with tortilla soup.

Mexican Chicken Bake

Ingredients:

1 can evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups Colby-Monterey Jack cheese, divided
1 medium onion, finely chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped finely
1/4 cup butter
2 cans condensed cream of chicken soup, (do not dilute)



How to make:

Take a large skillet, saute the onion, green pepper and jalapeno peppers in butter until it becomes tender. In a large bowl, combine milk and soup and stir well the rice, chicken, 2 cups cheese and onion mixture.

Take a greased 13 inches x 9 inches of baking dish and transfer the cooked ingredients to it. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Again bake it for 5-10 minutes or until the cheese gets melted. Yummy, Mexican chicken bake is ready to eat.

Homemade Flour Tortillas

Ingredients:

1 1/2 cups water
2 tbsp lard
4 cups all-purpose flour
1 tsp salt
2 tsp baking powder




Preparation:

After whisking the flour, salt, and baking powder altogether in a mixing bowl, mix in the lard with your fingers until the flour resembles cornmeal. Now add the water and mix until the dough comes together.

Place on a lightly floured surface and knead a few minutes until becomes smooth. Now divide the dough into 24 equal pieces and roll each piece into a ball.

Next step is that preheat a large skillet over medium-high heat. With the help of a well-floured rolling pin to roll a dough ball into a thin, round tortilla.

Place into the hot skillet, and cook until it turns golden. Flip and continue cooking until puffs a bit and turns golden brown from both the sides. Likewise cook the rest of the tortillas. After the tortillas have cooled completely, store them in a plastic bag. Your Mexican homemade flour tortilla is ready to relish.

Mexican Posole Stew

Ingredients:

4 dried hot red chilly pepper pods, diced and seeded
2 pounds boneless pork loin, cubed
8 ounces fried pork skins
2 pig's feet
1 tbsp salt
2 (15 ounce) cans white hominy, drained
1 tsp dried oregano
2 crushed garlic cloves
2 tbsp properly chopped onion




Method:

To make Mexican Posole Stew place meat, pork rinds and pork shanks in a large kettle and add enough water to cover meat. Add approximately 1 tbsp salt and bring this to a boil. Cook over medium heat for about 1 1/2 hours.

Remove excess grease and set aside. Reserve liquid. Now wash the posole carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.

Lastly mix meat, posole, rind, and shanks or pigs feet. Add oregano, garlic, onion, and chilly pods. Let simmer for about 1/2 hour and serve the delicious
Mexican Posole Stew. Enjoy!!!!!!

Mexican Slasa

Ingredients:

1/2 cup of chopped fresh coriander or cilantro
3 chopped red tomatoes
1/2 cup finely chopped onion
5 finely chopped green chillies (serrano chillies)
Lemon juice
Salt according to taste




Method:

Make sure that the onions, tomatoes, chillies and coriander are all finely chopped. Season all these ingredients with salt and add lemon juice according to your taste. Finally chill in the refrigerator before serving. Share and enjoy ...

Mexican Corn Salad

Ingredients:

2 tbsp chopped fresh cilantro
1/2 cup salsa
2 green onions, finely chopped
1 jalapeno pepper, seeded and minced
1 cup chopped zucchini
1 red bell pepper, diced
3 tbsp butter
2 cups cooked whole corn kernels




Method:

Take a heavy large skillet and melt the butter over medium-high heat. Now add the corn, bell pepper, green onions, zucchini and jalapeno pepper into the skillet.

Saute for about six minutes until vegetables gets tender. Then remove from heat and refrigerate vegetables until they get chilled. Once the vegetables are chilled, add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper according to taste. Enoy the Mexican corn salad with your meal...

Mexican Tomato Salad

Ingredients:

1/4 cup diced cilantro
1/2 cup cucumber, chopped coarsely
1/2 onion, diced
1/4 cup sliced olives
2 large tomatoes, properly chopped
1/4 cup lemon juice




How to make-

Pour all the ingredients together in a bowl and mix well. Marinate at least for one hour to develop flavour. Your Mexican tomato salad is ready to serve chilled. Enjoy and share !!!!

Mexican Beef Soup (Caldo De Res)

What you need:

2 fluid ounces fresh lime juice
1 pound beef shank
1/4 tsp ground cumin
1 tomato, quartered
1 tbsp salt
2 potatoes, cubed
6 tsp chopped fresh cilantro
1 onion, properly chopped
4 minced garlic cloves
3 carrots, chopped
1/2 medium head cabbage, finely chopped





How to prepare:

Take a large pot over low heat and pour altogether the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.

Now after removing the lid, stir it again and simmer for another hour without covering it. Serve hot and sprinkle with remaining cilantro. You can also squeeze lemon juice on the top while serving the soup to add more flavour to it.

Mexican Chicken Soup

Ingredients:

3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tbsp chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced
2 tsp ground cumin
1/2 cup chopped celery
1/2 cup chopped onions
1 tbsp vegetable oil
2 tbsp taco seasoning mix
1 1/4 pounds skinless, boneless chicken breast halves
1 cup water
1/4 tsp ground black pepper





Method:

Preheat oven to 350 degrees F. Pour chicken breasts onto a baking sheet and sprinkle 1 tbsp taco seasoning mix over it. Than bake for 30 to 35 minutes. once cool shred or cut into strips.

While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until they turn tender. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix.

Simmer the gas for 30 minutes for the flavours to mix up well. Add the tomatoes, cilantro and chicken and again simmer for 5 minutes. Serve hot with avocado, shredded cheese and crushed tortilla chips toppings. Mexican chicken soup is ready to relish.

Tortilla Dumpling Soup

Ingredients :

Casera Sauce, 1/4 cup
Instant Corn Tortilla Mix, 1/2 cup
Red Chillies, grounded, 1/2 tsp
Finely chopped onions, 2
1 x Egg, Large
Chicken Broth, 4 cup
Baking Powder, 1/2 tsp
Salt, 1/4 tsp
Parsley, Snipped Parsley, 1 tbsp
Milk, 2 tbsp




Method:

Heat Casera Sauce and bring it to boil in a 3-quarter saucepan. Finishing with this add the remaining ingredients except milk in the saucepan and mix well. Than stir in milk slowly.

Meanwhile, Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium flame for about 15 minutes. Sprinkle with chopped green onion, if desired. Enjoy this relishing Mexican soup !!!

Machaca Con Huevos

Ingredients:

1 tsp serrano chillie, diced finely
Pinch of cumin
Pinch of salt
1 tsp lard
3 eggs, beaten properly
1/4 cup machaca
1 small seeded and diced tomato
1/ 4 cup onion, coarsely chopped





Method:

Heat the lard in a medium vessle and saute the onions and serrano chillie for about 20 seconds. Than add in the machaca and continue to heat it for about 1 minute.

Mix in the tomato and all other seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs and with a wooden spoon or spatula keep scraping it to make them scrambled.

When eggs are almost done, remove from heat and fold in tomato and machaca mixture. Your Mexican food is ready to enjoy!!!!

Breakfast Burritos

Ingredients:

8 eggs,lightly beaten
1 tsp butter
4 slices of crumbled and cooked bacon
1 medium potato, finely diced
1 green bell pepper, seeded and finely diced
Salt and freshly ground pepper to taste
4 flour tortillas warmed
4 oz. cheddar cheese, shredded
1/2 Can Mexican-style salsa
2 scallions, finely chopped




Method:

Take a skillet and melt butter in it over moderate heat and saute the potato and pepper for about 5 minutes until they become soft. Add the bacon and eggs and cook, stir it frequently, until the whole thing is set properly. Divide the egg mixture between the tortillas and top with the cheese, salsa, and scallions. Roll up, tucking the ends under and wake up your tastebuds with this Mexican food recipe.

Mexican Pasta Salad

Ingredients:

1/2 cup chopped celery
1/4 red onions finely chopped
2 tsp fresh chopped parsley
1 tsp chilli powder
1/2 tsp ground cumin
1 cup mayonnaise
12 ounces corkscrew pasta cooked and cooled properly
4 ounces green chillies finely chopped
16 ounce can red kidney beans drained
1/2 green pepper chopped
8 ounce can whole kernel corn drained



Preparation:

Mix pasta, chillies, beans, pepper, corn, celery, onion and parsley altogether and set aside. Mix in chilli powder, cumin and mayonnaise and then pour all this over pasta mixture. Chill it overnight and if you want you can also add chopped tomato before serving this Mexican pasta salad.

Mexican Sugar Cookies

Ingredients:

1/4 cup orange juice
3 tbsp ground cinnamon
1 cup white sugar
1/2 tbsp cream of tartar
1/2 tsp salt
2 1/2 cups shortening
1 cup white sugar
1 tsp anise seed, ground
2 eggs
6 cups all-purpose flour
1 tbsp baking powder




Method:

Preheat oven to 350 degrees F i.e.,175 degrees C. Beat the shortening until it turns light and fluffy. After adding one cup sugar and anise seed mix it until it becomes creamy.

Now add eggs and mix well. Add flour, baking powder, cream of tartar, salt and orange juice and mix well. Knead dough until smooth. You can sprinkle water before rolling it out if you find the dough sticky.

On lightly floured surface, roll to half inch thick. With the help of a cookie cutter cut it into different shapes.

Bake for 5-8 minutes, until it becomes light brown in colour. Lastly roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.
Tickle your taste buds with this yummy Mexican Sugar Cookies.

Tres Leches Cake

Ingredients:

1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tbsp rum
1 pinch salt
Fresh berries or cinnamon for garnishing
1 1/4 cup cake flour
1 tsp baking powder
1 cup sugar
1/3 cup oil
5 eggs





Preparation:

For making Tres Leches cake take a bowl and combine flour, baking powder and salt and mix well. In a separate bowl, combine the oil, sugar, and 1 tsp vanilla extract. Add the eggs to the sugar mixture until well combined. Now add and stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

Pour batter into a greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes until the dish is firm. Turn it over onto a platter with raised edges. Cool the cake in the refrigerator for another 30 minutes and whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour this mixture over the cake. Refrigerate for 1 hour.

In a mixing bowl add 3/4 cup heavy cream, 1 tsp vanilla and 1 Tbsp sugar and mix it well. Spread a thin of this layer over the cake. Sprinkle cinnamon over the cake or garnish with fresh berries and enjoy this delicious Mexican cake.

Crab Nachos

Ingredients:

1 pickled jalapeno, sliced thin
Scallion tops for garnishing, minced
1/4 cup sour cream
1 pickled jalapeno, minced, plus
1 to 2 tbsp pickling liquid from jar
6 ounces cream cheese
4 ounces Monterey jack cheese, properly grated
1 minced garlic clove
1/4 tsp cumin seeds, toasted and ground
8 ounces crabmeat, fresh or frozen
1/2 cup sliced artichoke hearts (optional)
3 dozen tortilla chips



Method:

Take a bowl and mix cheeses, sour cream, jalapeno, pickling liquid, garlic and cumin all together until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture and place the chips on a heatproof baking dish.

Sprinkle the sliced jalapeno over everything and after preheating oven to 400 degrees F, bake for about 5 minutes, until the cheese is melted. Spread scallion tops over the nachos and serve immediately. Just get melted into the exotic flavour of Mexican crab nachos...

Queso Blanco Dip or the White Cheese Dip

Ingredients:

2 tsp ground cumin
1/2 tsp salt
1 serrano or jalapeno pepper, optional and finely chopped
1 tbsp finely chopped fresh cilantro (optional)
1 cup Monterey jack, Asadero or Chihuahua cheese, properly shredded
4 ounces green chillies
1/4 cup half-and-half
2 tbsp finely chopped onions




Preparation:

Put all ingredients in a double boiler and cook over medium or medium-low flame until all the ingredients are melted and well blended. Stir it occasionally.

Serve with hot flour tortillas or fresh tostadas. Get melted in the delicious taste of the Mexican White Cheese Dip...Share and enjoy !!

Mexican Sweet Corn Cake

Ingredients:

1/4 cup cornmeal
1/3 cup white sugar
2 tbsp heavy whipping cream
1/4 tsp salt
1/2 tsp baking powder
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/2 cup butter, softened
1/3 cup masa harina





How to make it:

Take a medium bowl and beat butter in it until it turns creamy. Add the Mexican corn flour and water and beat until well mixed.
Now using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture and mix well.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Now place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake the cake in a preheated 350 degree oven F for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Enjoy your Mexican meal with Sweet Corn Cake!!!

Mexican Caramel candy

What you need:

6 cups goat milk or 12 cups of cow's milk can also be used
3 cups sugar
1 canela stick (cinnamon)
2 tsp cornstarch
1/2 tsp baking soda
6 cups cow's milk



Preparation:

Take a small bowl and dissolve the cornstarch and the soda in two cups of cow's milk. Heat the reaming 10 cups of milk in a very large heavy bottomed saucepan and bring to a boil.

Now add the cornstarch and soda mixture to the boiling milk. Add the sugar and cinnamon stick and continue cooking, stir it constantly with wooden spoon, until the mixture thickens.

This process will take about one hour, during which tie the mixture will cook down.

Cool and store in covered jars and relish this Mexican Caramel Candy anytime you like!!!

Mexican Taco Bake

Ingredients:

1 package taco seasoning mix
8 ounces shredded Colby-Monterey Jack cheese
1 package corn tortilla chips
1 1/2 pounds lean ground beef
1 can diced tomatoes with green chilli peppers, drained
1/2 cup water
1 cup sour cream




Method:

Preheat oven to 350 degrees. Take a medium skillet over medium flame, brown the ground beef and drain fat from it. Add the diced tomatoes with green chilli peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.

Now in the bottom of a baking dish, place a layer of tortilla chips and cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese. Than bake in the preheated oven for 20 minutes, or until the cheese is bubbly. Enjoy your Mexican Taco Bake with your family.

Green Onion Burritos

Ingredients:

1 can green chillies properly diced
1 package green onion dip mix or Hidden Valley
Ranch Mexican mix
1 small can pimientos
Flour tortillas
1 pound lean ground beef
1 small onion, finely chopped
8 ounces shredded Longhorn cheese
3/4 cup evaporated milk
1 can cream of chicken soup
4 ounces Velveeta cheese



Method:

Cook ground beef and onion until they become light golden brown and season to taste. Now spray a baking dish with Pam. Put meat mixture and some longhorn cheese on each tortilla and roll them and place in dish until all mixture is gone.

For the sauce mix soup, evaporated milk and Velveeta over medium to low flame. When cheese melts, remove from heat and add pimientos, green chillies and green onion dip mix. Pour sauce over burritos. If you want to relish the Mexican green onion burritos then cover and bake the yummy dish at 350 degrees F for 20 minutes and serve hot...

Mexican Fish Tacos

Ingredients:

1 Jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
1 pound white flaky fish
1/4 cup canola oil
1 lime, juiced
1 tbsp ancho chilli powder
Method:

Preheat grill to medium-high heat. Place the fish in a medium size dish. Pour oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish and mix well. Let marinate for 15 to 20 minutes.




Remove the fish from the marinade place onto a hot grill. Grill the fish for 4 minutes on the first side and then from another side for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and enjoy the Mexican Fish Tacos with hot sauce, finely chopped green onions, cilantro and serve.

Black Bean Tortilla Pie

Ingredients:

2 Egg whites
Onions finely chopped, as required
1 c Green bell pepper finely Chopped
4 c Lowfat tortilla chips chopped coarsely
1 c Lowfat cheddar cheese shredded properly
1/2 c condensed Vegetable stock
2 Garlic cloves finely chopped
8 oz Green chillies chopped finely and drained
Nonstick cooking spray
15 oz Black beans, canned
1/2 c Lowfat 2 percent milk




Method:

Spray 2-qu casserole with non-stick cooking spray and heat oven to 375F. In a blender, mix beans, milk, and egg whites until they get smooth. Set aside. Cook onion, bell pepper, stock, garlic, chillies in 10-inch skillet over medium flame for 5 minutes and stir occasionally, until onion becomes tender.

Now place 1 cup of chopped chips in bottom of casserole. Spread vegetable mixture over chips. Sprinkle with 1/2 cup of cheese and bake this dish for 30-35 minutes and serve with chilly sauce if required. Relish the famous Mexican appetizer Black Bean Tortilla Pie with every bite.

Mexican Chalupas

Ingredients:

Flat bread
Vegetable Oil for deep-frying
Sour Cream
Shredded lettuce
Shredded Cheddar or Jack cheese
Diced Tomatoes
1 pound ground beef
1/4 cup flour
1 tbsp chilli powder
1 tsp paprika
1 tsp salt
1 tbsp dried onion minced
1/2 cup water




Method:

Take a bowl and mix the minced onion with water and let it stand for 5 minutes. Now combine ground beef, flour, chilli powder, paprika, and salt altogether and mix well. Add onions and water to it and mix properly.

Now in a skillet, cook beef mixture until it turns golden brown. Don't forget to stir often while cooking and it should be more like a paste. Then remove from heat and keep warm. Now in a deep-frying pan deep fry the bread for 30 seconds and let drain on absorbent towels.

Make Chalupas starting with meat, then sour cream, lettuce cheese and tomatoes and garnish with the topping of hot sauce or salsa if desired. Serve the Mexican Chalupas and enjoy your meal..

Mexican Taco Dip

Ingredients:

1 large tomato, finely chopped
1 green bell pepper, finely chopped
1 bunch of chopped green onions
1 small head of shredded iceberg lettuce
1 (6 ounce) can sliced black olives, properly drained
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa




Method:

Take a medium bowl and blend the taco seasoning mix and refried beans to make a fine paste. Spread the mixture onto a large serving platter. Than mix the sour cream and cream cheese in a medium bowl and spread over the refried beans.

Top the layers with salsa. Place a layer of chopped tomatoes, chopped green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives and serve this Mexican Taco Dip and enjoy this yummy treat !!!

Quick and Crunchy Taco Mexican Salad

Ingredients:

2 cups Tomato finely chopped
1 cup Cheddar Cheese shredded
1 cup Mission Tortilla Chips crumbled properly
1/4 cup Green Onions finely chopped
12 oz. Ground Beef
2 cups Red and Green Bell Peppers finely chopped
2 cups bottled Pace Salsa or Picante Sauce
1/4 cup fresh Cilantro properly chopped
4 cups Iceberg Lettuce chopped




Method:

Take a non stick pan and on over medium flame cook bee and bell pepper until beef is browned, stir to crumble. Add salsa to it and bring it to a boil. Stir in cilantro.

Place 1 cup lettuce on each of 4 plates. Top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tbsp onions. Quick and Crunchy Taco Mexican Salad is ready to serve in just 20 minutes....

Mexican Fajita

Ingredients

500 grams beef flank steak or boneless.
1/3 cup lime juice
3 tbsp olive or vegetable oil
1 tsp crumbled dried oregano
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp black pepper
2 medium onions, properly sliced
2 medium green or red peppers, properly sliced
8 to 10 small flour tortillas
For Fajita toppings you need sour cream, guacamole, chopped avocado, shredded cheese, salsa, chopped tomatoes and shredded lettuce.




Method:

Slice the beef or chicken breasts across the grain of the meat. In a small bowl, combine the lime juice, 2 tbsp of the oil, oregano, garlic, cumin and pepper. Mix well all the ingredients and pour into the bag with the meat. Press out as much air from the bag as possible and zip the top closed and refrigerate for 4 to 6 hours or you can also refrigerate it overnight.

Now wrap the tortillas in foil and place in a 250° F oven to warm while you prepare the filling. Heat a large skillet over high flame. Add the remaining 1 tbsp of oil to the skillet and add the sliced onions and peppers. Stir-fry, and keep on tossing until the vegetables soften and become light brown. Remove from skillet, leaving any oil behind.

Then remove the meat from the marinade and add the meat to the pan, tossing constantly until just cooked through. Return the onions and peppers to the skillet, stir in a proper way and then transfer to a serving bowl. Serve this Mexican fajita with warmed tortillas.

Mexcian Green Chilli-Cheese Souffle

Ingredients:

1 lb Monterey Jack cheese
3 Eggs properly beaten
4 oz any green chilly pepper you like
1 can Buttermilk Bisquick-type
3 c Milk
1 tbsp Black olives; chopped or 1 tbsp Minced sun-dried tomatoes.




Method:

Butter a 1-1/2 quart baking dish and preheat the oven to 350 degrees. While fitting the shredding disk into the work bowl shred cheese into it. Than remove from bowl and set aside.

Combine eggs, chillies, baking mix and milk in bowl and fit the blade of knife into the bowl. Process until mixed well, 6-8 seconds. If chillies are whole, process mixture until chillies are chopped into 1/4-inch pieces, about 15 seconds.

Now pour mixture into prepared dish. Add shredded cheese stirring gently to mix well. Bake about 1 hour or until souffle is puffed and dry on top. The Green Chilli-Cheese Souffle dish is ready share and enjoy !!!