Any good Mexican recipes?

[supernova]

Yes, I know Mex food is good. :P :9 :D

What I mean is, I went to Costco over the weekend and got their stuffed poblano peppers. Those are quite tasty with a ground beef and cheese mixture. And the poblano is just the right amount of hot.

I'm having them for lunch a couple of times this week too.

I'm looking for some more of these mexican, casserole-type dishes.

Anyone else do something similar?

[lavenderdiva]

1. have you looked here?

At Demopedia, there is a whole section of Mexican recipes... I have tried a couple of them and they are really good!

link: http://demopedia.democraticunderground.com/index.php/DU_Recipes:Main_Dishes:Mexican

here is a link to all the recipe categories at Demopedia:

link:
http://demopedia.democraticunderground.com/index.php/DU_Recipes

[supernova]

2. Oh thanks, lavenderdiva

I sometimes forget about demopedia. D'oh.

[Jessica]

3. My favorite are quesadillas ...

"Mexican Grilled Cheese" :9 I love them because you can put almost anything in them! I always keep tortilla shells in the fridge so I can make quesadillas from leftovers.

If I have leftover chicken breasts, I slice them up, put them in the skillet w/ some good Mexican seasonings to reheat & brown. Put some olive oil in another skillet, place tortilla shell in skillet. On HALF of the shell, sprinkle cheese, add chicken & then add onions, peppers, whatever you have on hand & then more cheese. Fold the other side over when the cheese begins to melt & you start seeing air pockets under the shell. Flip a couple times & then cut into triangles.

Serve w/ salsa, sour cream, guacamole for dipping. Could be an appetizer, but I eat them as a meal!

This is a very basic recipe - you could make some w/ only veggies & good cheese. I've seen people use Chorizo & baby shrimp. I've also done some w/ black beans & cheese and some w/ Greek fillings - Feta cheese, olives, etc.

The options really are endless! :hi:

[cleofus1]

4. a-ha! enchiladas strike back...

a simple recipe...my recipe tastes a lot like traditonal...but does not go the extremes that purist may find essential...

ingredients:
corn tortillas
pork shoulder (chicken, mutten or fish...)
enchilada sauce in the can (easy but effective)
red and yellow onions
Monterey jack and cheddar cheese (not the prepackaged pre-grated stuff)
olives (sliced)
large baking pan with foil

directions...

lightly dip the tortilla into the hot oil until it is supple...do not over cook...just a quick dip...

lay flat on the baking pan and ladle sauce onto tortilla...fill the tortilla with cooked pork (crock pot action fellas!), chopped onions, grated cheese and sliced olives...do not overfill...then another ladle of sauce...fold the tortillas over into the traditional enchilada shape and ladle more sauce on top...top with combo grated cheese, olives, onions and sauce and then bake for a very short time (i actually forget how long...i want to say 12 minutes at 350 degrees...but that could be wrong..)

remove and let sit for a little while then serve with refried beans and Spanish rice...

[NMDemDist2]

5. thanks! i had bought some enchilada sauce but needed a recipe

i'm off to find some pork in the freezer to crock pot...

[cleofus1]

6. it's a basic recipe...

it's what i use...the beauty is u can add or subtract ingredients to your taste...

but the pork and the crock pot are my personal favorites...

[supernova]

7. Thanks cleofus!

:9

I will try that.

[merci_me]

8. This is very mild & perfect to ease my kids into Mex

as they got older they liked hotter and spicier, but they never got over wanting this recipe made when they were home. Even when they were little I always had to double this recipe. Very quick and easy!

I'm going to edit in here: When I first use make this, I wrote the cost of the ingredients next to them. This will give you an idea how long ago I first made this.

Cottage Enchiladas

1 4oz can green chilies (29 cents)
12 flour tortillas (can use corn tortillas) (59 cents)
1 cup sour cream (39 cents)
12 oz carton cream style small curd cottage cheese (35 cents)
1/2 tsp salt
dash of pepper
1/2 lb colby jack cheese cut into 12 strips (50 cents)
1 15 oz can enchilada sauce (45 cents)

Drain chiles; remove seeds, if desired; cut chilies in 12 strips. Combine sour cream cottage cheese, salt and pepper. Reserve 1/2 cup of the mixture; spoon some of remaining mixture onto each tortilla. Top each with a strip of green chile and a strip of cheese. Roll up each tortilla; place seam-side down in a 12x7-1/2 inch baking dish. Combine reserved sour cream mixture and enchilada sauce; pour over tortillas. Bake at 350 degrees 25-30 minutes.


These are great with a nice guacamole salad and if you have any leftovers, they're really good cold, too.

Mary