Cinco De Mayo 7-Layer Party Dip

 Appetizers, Dips, Mexican  Comments Off on Cinco De Mayo 7-Layer Party Dip
Mar 132012
 

This party dip is a favorite one that disappears fast! Make this in a clear casserole dish to show off the layers of this dip. Serve with tortilla chips and enjoy a fresh margarita on the deck with your friends for Cinco De Mayo!

1 – 40.5 oz. can of vegetarian refried beans

2 cups guacamole dip

1 cup sour cream

1 cup of your favorite salsa

2 cup sharp cheddar cheese

1 – 15 oz. can sliced black olives, drained

1-1/2 cups diced tomatoes

1 cup diced red onion

1 cup jalapenos, whole or diced, (optional)

In a round casserole dish, start by spreading the refried beans as the first layer. Add the remaining ingredients as listed above. Cover and chill until ready to serve. Serve with your favorite corn tortilla chips and scoop fritos while enjoying with a refreshing margarita!

Chicken Enchiladas

 Mexican  Comments Off on Chicken Enchiladas
Mar 132012
 

This is a favorite dish and will please everyone at the dinner table. It’s full of tasty vegetables and shredded chicken.  If you prefer a vegetarian dish eliminate the chicken. If you prefer pork or shredded beef over chicken, by all means, substitute with your favorite choice. The choice to use green chili enchilada sauce or red enchilada sauce is up to your taste.

2 Large chicken breasts (cooked & shredded)

3 cups cooked brown rice

1 cup chopped onion

1 cup shredded carrots

2 Tablespoons olive oil

1 – 4 oz. can of diced green chilies

1 Tablespoons chili powder

1/2 teaspoon cumin, salt, pepper, and garlic powder

12 Flour tortillas (warmed)

1 – 15 oz. can black beans

2 – 15 oz. can of green chili enchilada sauce

4 cups of Mexican blended shredded cheese

Garnish:  Sliced head lettuce, jalapenos, diced onion and diced tomatoes.

Start by cooking the brown rice in a saucepan and set aside. Slice thawed chicken into stripes for fast cooking in a large skillet. Cool and shred into small  pieces and set aside. Next, saute onions and carrots in olive oil for one minute.  Stir in rice, green chilies, and all your seasonings and blend well. Turn off heat and add cooked chicken to the mixture and set aside. In a shallow casserole dish, pour 1/2 the can of green chili enchilada sauce. To make each enchilada spoon a tablespoon of enchilada sauce on tortilla, add a large spoonful of the chicken and rice mixture, a spoonful of black beans and top with a sprinkle of cheese. Tuck sides in and roll up tortilla. Place rolled enchiladas side by side, (seam down) in casserole dish.  Smother the enchiladas with the remaining green chili sauce and top with the remaining cheese.  Bake at 350 degrees for 35 minutes. Meanwhile, make a dish with the four garnishes separately for the table.  See my recipes for fresh homemade salsa and guacamole dip and 7-Layer party dip to complement this meal. Enjoy!

Chicken Enchiladas

 Mexican  Comments Off on Chicken Enchiladas
Feb 222012
 

Chicken Enchiladas are a great meal everyone enjoys.

Ingredients

2 Large chicken breasts cooked and shredded

1 Large onion

1 4 oz. can of green chilies

4 cups cooked rice

1 16 oz. Refried Beans

2 Packages of Enchilada Sauce

12 Large Tortillia

4 Cups extra sharp shredded cheese

 

Holy Mole Guacamole Party Dip

 Dips, Mexican  Comments Off on Holy Mole Guacamole Party Dip
Feb 132012
 

 The Awesome Avocado

You don’t have to avoid avocados, even though they have a high fat content. They actually contain “good” unsaturated fats that do not raise blood cholesterol. Dietary Guideline Reports suggest that moderate amounts of foods like avocados can help keep blood cholesterol down and offer protection against heart disease. Avocados are also very high in folic acid and potassium and a good source of iron and vitamins A and C.

4 Avocados

2 Romano Tomatoes

1/2 medium size red onion

1 Tablespoon sour cream (optional)

1/8 teaspoon salt

1 habinero or jalapeno pepper (check temp before adding entire pepper.

1/4 teaspoon lemon

In a glass bowl, lightly mash avocados.  Dice onion, tomatoes, and pepper and add to avocados and gently stir.  All the remaining ingredients.  Cover and chill for at least one hour to allow the flavors to marinade together.  Serve with your favorite tortilla chips and enjoy!

Fresh Homemade Salsa

 Dips, Mexican  Comments Off on Fresh Homemade Salsa
Feb 122012
 

There’s nothing like fresh salsa! You’ll want to make plenty because your family and guests will gobble it down in no time. To accomplish a nice consistency, you’ll want to use a blender for ¾ of the finished product with the remaining portion you’ll add as the crunch.

8 – 10 Romano Tomatoes

2 Medium Red Onions

5 Cloves pressed Garlic

1 Tbsp Cilantro

1 tsp basil

¼ tsp salt

Dice tomatoes and onions in small cubes. Set aside ¼ of the batch to be added after you blend the larger portion of ingredients. In a blender, place ¾ of tomatoes and onions, along with the pressed garlic, cilantro, basil and salt. Blend 10 seconds, pulsating until you have a thick salsa puree. Pour blended portion into a glass serving bowl and add the ¼ remaining diced tomatoes and onion chunks to the puree. Cover and refrigerate for at least one hour to get the full flavor. Break out the tortilla chips and enjoy!