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Great-Recipe.Net | Free Mexican Food Recipes
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Mexican Food Recipes
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Free Mexican Food Recipes53) CHICKEN BREASTS SOUTHWESTERN 2/3 cup Vegetable oil 1/3 cup Lime juice 2 tablespoons Green chilies -- chopped 1 teaspoon Fresh garlic -- minced 4 Chicken breasts halves -- Skinned 8 slices Cheddar cheese Salsa In 9" square baking pan stir together all marinade ingredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa. 54) CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE 2 tablespoons Peanut oil 1 2-oz. package dried pasilla Chilies, stemmed, seeded Torn into 1-inch pieces 1/2 cup Whole blanched almonds Chopped 4 Chicken breast halves 6 cups Chicken stock or canned Low-salt broth 1/2 teaspoon Cumin seeds 4 Plum tomatoes, cored Quartered 1/2 Onion -- quartered 4 Cloves garlic -- peeled 2 tablespoons Firmly packed golden brown Sugar 1 teaspoon Coarse salt Peanut oil (for deep frying) 16 Corn tortillas 2 1/2 cups Grated Montery Jack Cheese 1 cup Creme fraiche or sour cream 1 Avocado, peeled, seeded Sliced Fresh cilantro sprigs Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve stock in pot. Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes. Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.) Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and combine with 1/2 cup sauce. Set filling aside. Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chopped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.) Preheat oven to 350-degree F. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avodado and clinatro. 55) CHICKEN FAJITAS 6" Flour Tortillas Sm Onion -- sliced into rings Cloves Garlic -- minced Med Green /Sweet Red Pepper* 1 tablespoon Cooking Oil 9 ounces Chicken Breast halves ** 1/3 cup Salsa 2 cups Shredded Lettuce 1/4 cup Plain low-fat Yogurt Green Onion -- thinly sliced * cut into bite-size strips ** 9 oz boned skinless chicken breast halves, cut into bite-sized strips Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes or till heated through. Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir-fry for 2 minutes. Add red or green pepper; stir-fry for 1-2 minutes more or until veggies are tender crisp. Remove from skillet. Add oil to skillet. Add chicken; stir-fry 3-5 minutes or till chicken is tender and no longer pink. Return veggies to skillet. Add salsa. Cook and stir till heated through. To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll up tortillas and serve. 56) CHICKEN TACO CASSEROLE 1 large Chopped onion 3 tablespoons Margarine 1 can Chopped chilies (small) 2 cups Tomato juice 1 can Cheddar cheese soup 1 teaspoon Chili powder 1/4 teaspoon Garlic powder 2 cups Chopped chicken breast -- cooked 1 Dozen tortillas 1 cup Grated cheese Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup, chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese. Repeat until all is used. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. This serves about 8. 57) CHICKEN WITH AVOCADO SALSA 1 pound Boneless chicken breast -- halves Chili powder -- salt and pepper 1 Ripe avocado 1 tablespoon Fresh lime juice 1/2 cup Chunky salsa 1 Tomato -- chopped 2 Green onions with -- tops,thinly sliced 4 Heated corn tortillas or -- lettuce leaves Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated. Makes 4 servings. 58) CHILE CON QUESO > 1 cup Cheese -- Shredded * 4 ounces Green Chiles -- ** 1/4 cup Half & Half 2 tablespoons Onion -- Finely Chopped 2 teaspoons Cumin -- Ground 1/2 teaspoon Salt Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip. 59) CHILES RELLENOS (FRIED STUFFED CHILES) 12 large Mild -- green chiles w/stems << 3 cans Green chiles (4 oz.cns) 1/2 pound Jack cheese cut into long>>> Narrow -- strips. -----BATTER----- 1 cup All purpose flour 1 teaspoon Baking powder 1/2 teaspoon Salt 3/4 cup Yellow or white cornmeal 1 cup Milk 2 Eggs -- slightly beaten Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile. Prepare batter: Sift flour with baking powder and sald, then add cornmeal.Blend milk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. slightly moisten each chile with water--dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately. Variations: For thicker crust "double-dip" (repeat dipping sequence). For crunchy crust use buttermilk instead of sweet milk in batter. Hint: Keep one hand for "dry", the other for "wet". Entire Contents Copyright 2007 www.great-recipe.net |
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