Mexican Recipes

Okay, quick...what day is it?

I can almost hear someone thinking, "It's Thursday!" Yes, that's right. It's also May 5, otherwise known as Cinco de Mayo. While it's a great reason to eat Mexican food, it's also nice to know why it's celebrated. (To find out why Cinco de Mayo is celebrated, you can click here or here.)

Okay, so now onto the food part, specifically six Mexican recipes. Today's offerings include Quick Chicken Quesadillas and Spiced Mexican Chocolate Cookies. Enjoy!

CHICKEN FAJITAS

This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."

Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.

Ingredients

1 cup packed cilantro leaves, plus extra for serving

1/4 cup lime juice, about 2 limes

1/4 cup low-sodium chicken broth

3 scallions, cut into 1-inch pieces

2 cloves garlic

1 jalapeno, seeded if desired

1 tablespoon honey

Kosher salt

1 1/2-pounds boneless skinless chicken breasts

1 red onion, sliced into 1/2-inch thick rounds

2 orange and/or yellow bell peppers, quartered, seeds removed

1 ripe avocado, halved, seeded and peeled

1 1/2 teaspoons olive oil

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/4 cup fat-free Greek Yogurt

12 corn tortillas

Directions

Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

TEX-MEX SKILLET FRIED RICE

This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."

Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/2 cup water

1/4 cup vegetable oil

1 cup diced yellow onions

1 medium red bell pepper, diced

1 cup Cascadian Farm™ frozen organic sweet corn

1/2 teaspoon salt

3 cups cooked white rice

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup shredded Monterey Jack cheese (4 oz)

Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.

Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.

Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.

Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.

Top with remaining ingredients.

Tips from the Betty Crocker Kitchens

tip 1

Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.

Tip 2

Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.

SPICED MEXICAN CHOCOLATE COOKIES

This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"

Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36

To view this online, click here.

Ingredients

1-1/4 cups Gold Medal™ All-Purpose Flour

1/4 cup unsweetened baking cocoa

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1/2 cup butter, cut into pieces

1 cup semisweet chocolate chips

3/4 cup granulated sugar

2 eggs

2 teaspoons vanilla

3 tablespoons Demerara (raw) sugar

Directions

Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.

In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes. Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.

Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Tips from the Betty Crocker Kitchens

tip 1

Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.

Tip 2

When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.

tip 3

Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.

tip 4

For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.

CHICKEN ENCHILADAS

This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.

Ingredients

3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

QUICK CHICKEN QUESADILLAS

This is from Old El Paso, and begins, "Feeding a family is a snap with this dinner that's on the table in less than 30 minutes."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/quick-chicken-quesadillas.

Ingredients

6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)

1/2 cup Old El Paso™ Thick 'n Chunky salsa

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)

Cooking spray

2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1/4 cup sour cream

Preparation

Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.

Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.

Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

Expert Tips

If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.

A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas.

To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.

CHEESE AND BEAN QUESADILLAS

This is from the June 2004 Vegetarian Times, page 24. It begins, "Any time of day you yearn for Tex-Mex flavors, whip up one of these quesadillas for a filling, nutritious meal. These work well with a creamed corn soup to start and a bowl of sweet seasonal berries to end the meal. To drink? Chilled fruit juice." Makes 6 servings.

To view this online, go to https://www.vegetariantimes.com/recipes/cheese-and-bean-quesadillas/.

Ingredients

1-1/2 cups no-fat refried beans

1 cup corn kernels

1/2 cup salsa

6 8-inch low-fat tortillas, preferably flavored

2 cups grated cheddar-flavored soy cheese

1 tsp. chili powder, or more as desired

3 tomatoes, stemmed and chopped

1 avocado, peeled and chopped

1 tsp. ground cumin

Preparation

Combine beans, corn kernels and salsa in a saucepan, and cook, stirring, over medium heat until hot.

Place a tortilla flat on a work surface. Sprinkle about 1/3 cup cheese over tortilla. Spread about 1/2 cup bean mixture on one half of tortilla, and fold tortilla over to encase filling and cheese. Set aside. Repeat with remaining ingredients until 6 quesadillas are ready for cooking.

Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. Put 3 quesadillas into skillet, and cook, turning 2 or 3 times, until tortillas brown slightly on both sides and cheese melts. Remove from skillet, and place on individual serving plates. Repeat with remaining quesadillas. Respray skillet as needed to prevent any sticking.

Toss together chili powder, tomatoes, avocado and cumin. Sprinkle mixture with lime juice, and season with salt and pepper. Spoon equal portions of mixture over quesadillas, and serve.