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20 Minute Cream Cheese Stuffed Churros Recipe

INGREDIENTS 2 sheets frozen puff pastry, thawed 12 ounces cream cheese (you'll need to 8 ounce blocks of cream cheese but won't use all of the second block), I used fat free 4 tablespoons butter, melted 1 cup sugar 1 tablespoon cinnamon optional: chocolate sauce or caramel sauce, for dipping Click link below for recipe.

Contributed by Karen Webb

5-Layer Mexican Dip Recipe

Ingredients: 1 (15-1/2 oz.) can refried black beans 1 Tbsp. chili powder 1/2 tsp. ground cumin 1 cup light or regular sour cream, or plain Greek yogurt optional ingredients: 1 cup guacamole and/or 1 cup salsa (as additions to, or in place of, the sour cream) 1 cup shredded sharp cheddar cheese (or low-fat shredded cheddar cheese) 3 green onions, sliced (you can slice up the entire green onion, or just the stems) 1 (2.25-ounce) can sliced olives (about 1/2 cup) 1 large tomato, chopped optional garnish: 1/8 to 1/4 cup sour cream, or Greek yogurt optional garnish: 1 sliced green onion stem Click link below for recipe

Contributed by Karen Webb

Mexican Macaroni and Cheese Recipe

Ingredients 12 oz. uncooked macaroni or other pasta 2 Tbsp. olive oil 1 small white onion, chopped 1 jalapeno, finely diced (optional) 3 cloves garlic, minced 1 (4 oz) can chopped green chiles 1 (14 oz) can black beans, rinsed and drained 1 (14 oz) can whole kernel corn, rinsed and drained 1 (12-ounce) can 2% evaporated milk 1 large egg 1 tsp. salt 1/2 tsp. cumin 1/2 tsp. ground black pepper 8 oz. (about 2 cups) shredded Monterrey Jack or Colby Jack cheese 1 avocado, peeled pitted and diced fresh cilantro, finely chopped tortilla chip strips (or crushed tortillas) Click link below for recipe.

Contributed by Karen Webb

Mexican Lasagna Recipe

Ingredients 1 lb boneless skinless chicken breast, cooked and shredded* 1 cup sour cream 1 1/3 cups fire roasted salsa, divided, recipe follows 1 (4 oz) can diced green chiles 2 Tbsp chopped fresh cilantro 1 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp ground cumin 1/2 tsp onion powder 1/4 tsp cayenne pepper (optional) Salt and freshly ground black pepper, to taste 8 (6-inch) white corn tortillas, cut into quarters** 1 cup fresh corn (or frozen and thawed) 4 oz finely shredded Monterey Jack cheese (1 cup) 4 oz finely shredded Cheddar cheese (1 cup) Click link below for recipe.

Contributed by Karen Webb

Sweet Port Enchiladas Recipe

INGREDIENTS for the sauce 3 tablespoons butter 4 tablespoons flour 1½ cups chicken broth (or 1½ cups water plus 2 teaspoon chicken bouillon) 1¾ cup (one 10 ounce can) red enchilada sauce (mild or medium) ¾ teaspoon cumin ½ teaspoon onion salt 2 tablespoons brown sugar 2-3 cups shredded sweet pork 4-8 flour tortillas 1-2 cups shredded cheese (monterey jack, mild cheddar, or mexican blend) ½ cup chopped cilantro Click link below for recipe.

Contributed by Karen Webb

Green Chile Queso Blanco Recipe

INGREDIENTS 1 tablespoon butter 1 small jalapeño, seeded (discard seeds), and diced *use less than a whole jalapeño if you don't want it too spicy 12 ounces white velveeta cheese, cubed 4 ounces cream cheese, cubed ⅓ cup milk 2 4 ounce cans diced green chiles 1 roma tomato, diced ⅓ cup cilantro leaves, roughly chopped ½ teaspoon cumin ¼ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon garlic powder tortilla chips, for serving Click link below for recipe.

Contributed by Karen Webb

Slow Cooker Cream Cheese Chicken Taquitos Recipe

INGREDIENTS 2 boneless skinless chicken breasts 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon cumin salt + pepper 8 ounces cream cheese 1 cup water ½ cup shredded colby or Mexican blend cheese 12 6 inch corn or flour tortillas optional: cilantro, salsa, sour cream, or other toppings as desired Click link below for recipe.

Contributed by Karen Webb

Skinny Creamy Chicken Enchiladas Recipe

Ingredients 4 cups torn fresh spinach, or ½ 10-ounce package frozen spinach, well drained 1 14-ounce can chicken stock ½ pound skinless boneless chicken breasts, trimmed of all fat ¼ cup thinly sliced scallions, plus additional for garnish 1 8-ounce container light sour cream ¼ cup Chobani Fat Free Greek yogurt, plus additional for garnish 2 tablespoons flour ¼ teaspoon ground cumin ¼ teaspoon salt ½ cup skim milk 1 4-ounce can drained diced green chili peppers 6 7-inch flour tortillas 1/3 cup shredded reduced fat cheddar or Monterey Jack cheese Chopped tomatoes for garnish Click link below for recipe.

Contributed by Karen Webb

Beef and Bean Enchiladas Recipe

Ingredients 4 white corn tortillas ¼ cup vegetable oil 4 tablespoons refried beans 4 tablespoons canned black beans, drained and rinsed 1 cup Mexican Shredded Beef 1 ½ cup Monterey or Hot pepper Jack cheese, or a mix of both, divided 2 cups Enchilada Sauce Click link below for recipe.

Contributed by Karen Webb

Santa Monica Street Tacos Recipe

INGREDIENTS 6 six-inch white corn tortillas 1 pound skirt steak, trimmed of fat and sliced into thin strips ½ teaspoon salt ¼ teaspoon cayenne pepper ½ teaspoon garlic powder ½ teaspoon minced garlic 1 teaspoon oil 1 cup diced onion ½ cup cilantro leaves, roughly chopped 2 cups thinly sliced red cabbage cilantro lime vinaigrette ¾ cup cilantro leaves juice of 2 limes ⅓ cup oil 4 teaspoons minced garlic ¼ cup white vinegar 4 teaspoons sugar ¼ cup milk ½ cup sour cream Click link below for recipe.

Contributed by Karen Webb