Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
MEXICAN FLAG CAKE Recipe
Ingredients:
1-1/2 cups boiling water
1 cup cold water
ice cubes
2 pkg. (3 oz. each) Strawberry Flavor Gelatin
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup sugar
10 fresh strawberries, cut in half
4 kiwi, peeled, sliced
Make it:
ADD boiling water to gelatin mixes; stir 2 min. until completely dissolved. Add enough ice to cold water to make 2 cups. Add to gelatin; stir until melted. Refrigerate 5 min. or until gelatin is slightly thickened.
COVER bottom of 13x9-inch dish with cake; cover with gelatin. Refrigerate 4 hours or until set.
BEAT cream cheese and sugar in large bowl with whisk or mixer until blended; stir in COOL WHIP. Spread over gelatin. Arrange fruit on cream cheese mixture to resemble the Mexican flag.
How to Assemble Flag Cake
Cake should be divided in to 3 even vertical sections sections: 1 section is green (kiwi), middle 1 is white (no fruit), and last section is red (strawberry).
How to Make Mexican Toothpick Flags(optional)
Make 3 small printouts of the Mexican flag. Find them online by searching for the words "Mexican Flag." Print out the flags, then cut them out. Tape the green ends to toothpicks, then insert into center of dessert.
Nachos
Spread 8 cups chips on a rimmed baking sheet or in a shallow dish. Add 1 can refried beans and 3 cups shredded cheddar cheese and maybe some diced onion, then bake at 450 degrees F in the oven until melted, about 7 minutes. Bake, then top with salsa and sliced pickled jalapenos.
Double Decker option: Spread 8 cups chips on a rimmed baking sheet or in a shallow dish. Add 1 can refried beans and 3 cups shredded cheddar cheese and maybe some diced onion, Then add 2nd layer of chips, refried beans and diced onion. bake at 450 degrees F in the oven until melted, about 7 minutes. Bake, then top with warm jarred nacho cheese sauce, salsa and sliced pickled jalapenos.
Chicken Fajita Quesadillas Recipe
Ingredients:
1/2 lb. boneless skinless chicken breasts, cut into thin strips 3/4 cup each sliced onions and red pepper strips
1/2 cup salsa
1/2 cup rinsed canned black beans
6 whole wheat tortillas (6 inch)
1-1/2 cups Shredded Sharp Cheddar Cheese
Make It
COOK chicken in large skillet on medium-high heat 5 min., stirring frequently.
ADD onions and peppers; cook 4 to 5 min. or until tender. Stir in salsa and beans; cook 3 min. or until heated through, stirring occasionally.
SPOON 1/4 cup chicken mixture onto half of each tortilla; sprinkle with cheese. Fold tortillas in half. Spray second large skillet with cooking spray or lightly oil. Heat on medium heat. Add quesadillas, in batches; cook 2 min. on each side or until lightly browned on both sides.
Variation
Prepare as directed, substituting 1/2 cup drained canned corn for the black beans. Serve topped with shredded romaine lettuce, chopped fresh tomatoes,sour cream and chopped cilantro.
7 layer bean dip
Ingredients:
Refried beans (with or without taco seasoning)
shredded cheese
diced tomatoes,
diced onions
sour cream
chopped lettuce
salsa/taco sauce
Make it:
Season beans to taste. Layer, beans, cheese, and onions (sometimes I heat this part up a little right before serving and adding other layers)
lettuce sour cream salsa or taco sauce on top or on the side
Serve with Tostitos
This recipe was contributed by my sister Paula L... Thank you
Basic Guacamole recipe
Guacamole2 ripe avocados,peeled and pitted
1 1/2 tablespoons fresh lime juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon fresh cilantro,chopped
Mash avocados and mix in the rest of ingredients well and serve.
Basic Guacamole recipe
Stuffed Jalapenos Recipe
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 cup Mexican Style Shredded Four Cheese
4 slices Bacon, cooked, crumbled
2 Tbsp. finely chopped onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed
Make It
HEAT oven to 375°F.
COMBINE all ingredients except peppers; spoon into peppers.
PLACE, filled-sides up, on baking sheet.
BAKE 10 min. or until cheese is melted
Cinco De Mayo Recipe Mexican recipe
Mexican Layered Dip Recipe
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup Thick 'N Chunky Salsa
1 cup drained canned black beans, rinsed
4 green onions, chopped
1 cup 2% Milk Shredded Cheddar Cheese
1 cup shredded lettuce
2 Tbsp. sliced black olives
3 pkg. (13 oz. each) baked tortilla chips
Make it:
BEAT cream cheese in medium bowl with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.
TOP with all remaining ingredients except chips. Cream cheese mix - salsa - beans - cheese - lettuce - green onions - olives. Suggested stack order.
REFRIGERATE 1 hour. Serve with tortilla chips
Cinco De Mayo Recipe Mexican recipe
Mexican Basic Tomato Salsa Recipe
Fresh Tomato Salsa Recipe Ingredients
Ingredients:
2 large, red ripe tomatoes, peeled and seeded1 garlic clove peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1 inch pieces
4 oz canned chopped green chilies
1 to 3 whole jalapeños, deveined and seeded (Optional to taste)
1/4 cup fresh Cilantro, chopped
1 teaspoon olive oil
1 Tablespoon lime juice
salt and pepper to taste
¼ cup ice water
Make it:
Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.
In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.
Turn off the motor and scrap down the sides of the bowl using a rubber spatula.
Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.
You want to see bits of all the vegetables through out the salsa.
Salt and pepper to taste.
Pour into a serving bowl and allow to season for approximately one hour.
Just before serving mix in the 1/4 cup of ice water to cool the salsa.
Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.
Makes about 2 cups.
Cinco De Mayo Recipe Mexican recipe
Black Bean, Corn and Turkey Chilli
INGREDIENTS:
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion chopped (about 1 cup)
2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves , crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 3/4 cup Chicken Broth Chicken Stock
1 cup Picante Sauce
1 tablespoon sugar
1 can (about 15 ounces) black beans , rinsed and drained
1 can (15.25 ounces) whole kernel corn , drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.
Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
Serving Suggestion: Serve with warm restaurant-style tortilla chips. For dessert serve sliced watermelon and brownies.
About this recipe. Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day!
Cinco De Mayo Recipe Mexican Recipe
Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
No comments:
Post a Comment