Jalapeño pollo fajitas

Ingredients:
8 oz boneless chicken breasts 1/4 cup lime juice 2 tbsp water 1 clove garlic Jalapeño flavor shredded cheese	lettuce, chopped green onions , chopped tomatoes, chopped olives , chopped flour tortillas
Method:
Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.
Makes 8 fajitas.

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Authentic Recipes

Hearty chicken chili
taco tomb treats
Layered Mexican Salad
Mexican slaw
swirly noodle taco skillet
Beef taco skillet
Taco pot pie
Mexican casserole
Hearty chicken chili
Mexican pizza
Spicy beef tacos
Mini beef tostadas
Taco popcorn olé

Arroz con Pollo
Bean and Garlic Dip
Bell Pepper Rajas
Chilanda Casserole
Chicken Alejandro

Chicken Chilaquiles
Chiles Rellenos
Churros de Plantano
Green Chile Stew
Jalapeño Pollo Fajitas

Hearty chicken chili

Ingredients:
1 onion, finely chopped 1 jalapeño pepper, minced 1 clove garlic, minced 1 1/2 teaspoons chili powder 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes	1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 2 cans hominy, rinsed and drained 1 can pinto beans, rinsed and drained 1 cup chicken broth 1 tablespoon all-purpose flour Chopped fresh italian parsley or cilantro
Method:
1. Combine onion, jalapeño pepper, garlic, chili powder, salt, cumin, oregano, black pepper and red pepper flakes, if desired, in slow cooker 2. Add chicken, hominy, beans and broth; stir well to combine. Cover; cook on LOW 7 hours. 3. For thicker chili, stir 1 tablespoon flour into 3 tablespoons cooking liquid in small bowl. Whick into slow cooker. Turn slow cooker to HIGH. Cover; cook 10 minutes or until thickened. Garnish with parsley.
Makes 6 servings.

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Creamy dreamy taco tomb treats

Ingredients:
1/4 cup plus 2 tablespoons packed light brown sugar 2 egg whites 2 tablespoons butter, melted and slightly cooled 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg	1/2 cup pecans or walnuts, chopped 2 tablespoons all-purpose flour 2 cups vanilla or chocolate ice cream Fresh chopped strawberries and pineapple Chocolate sprinkles
Method:
1. Preheat oven to 375 F 2. Beat brown sugar, egg whites, butter, vanilla, cinnamon and nutmeg in medium bowl with electric mixer at medium speed 1 minute. 3. Combine pecans and flour in food processor; pulse until coarsely ground. Add to sugar mixture and stir until well blended. Let stand 10 minutes to thicken. 4. Spray baking sheet with nonstick cooking spray. Spoon 2 tablespoons batter onto baking sheet. Using back of spoon, spread into 5-inch circle. Repeat with another 2 tablespoons batter, placed 4 to 5 inches apart. Bake 5 minutes or until light brown. Cool on wire rack 1 minute. Gently remove each cookie with metal spatula and place oven rolling pin. Let cool 5 minutes. Repeat with remaining batter. 5. Fill each cookie with 1/3 ice cream. Wrap in plastic wrap; freeze until ready to server. Top with fruit and chocolate sprinkles before serving.
Makes 6 treats.

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Layered Mexican Salad

Ingredients:
1 package shredded lettuce 1/2 cup chopped green onions 1/2 cup sour cream 1/3 cup medium picante sauce 1 medium lime, halved	1 teaspoon sugar 1/2 teaspoon ground cumin 1 medium avocado, chopped 3/4 cup shredded sharp Cheddar cheese 2 ounces baked tortilla chips, coarsely crumbled
Method:
1. Place lettce evenly in 13x9-inch baking dish. Sprinkle with green onions. 2. Stir together sour cream, picante sauce, juice from half of lime, sugar and cumin in small bowl. Spoon evenly over lettuce and green onions. Place avocado evenly over sour cream layer. Squeeze remaining lime half evenly over avocado layer. Sprinkle evenly with cheese. 3. Cover with plastic wrap. Refrigerate until serving. Sprinkle with crumbled tortilla chips before serving.
Makes 8 servings.

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Mexican slaw

Ingredients:
1 corn tortilla cut into thin strips 1/4 teaspoon chili powder 3 cups shredded green cabbage 1 cup shredded red cabbage 1/2 cup shredded carrots 1/2 cup sliced radishes 1/2 cupcorn 1/4 coarsely chopped fresh cilantro	1/4 cup fat-free mayonnaise 1 tablespoon fresh lime juice 2 teaspoons cider vinegar 1 teaspoon honey 1/2 teaspoon ground cumin 1.4 teaspoon salt 1/4 teaspoon black pepper
Method:
1. Preheat oven to 350 F. Arrange tortilla strips in even layer on nonstick baking sheet. Spray strips with nonstick cooking spray and sprinkle with chili powder. Bake 6 to 8 minutes or until crisp. 2. Combine cabbage, carrots, radishes, corn and cilantro in large bowl. Combine mayonnaise, lime juice, vinegar, honey, cumin, salt and pepper in small bowl. Add mayonnaise mixture to cabbage mixture; toss gently to coat. Top with baked tortilla strips.
Makes 8 servings.

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swirly noodle taco skillet

Ingredients:
1 pound ground beef 1 onion, diced 1 packet TacoTime Taco Seasoning Mix 1 can ORTEGA Fire-Roasted Diced Green Chiles	1 jar ORTEGA Salsa, any variety 1/2 pound rotini or fusilli pasta, uncooked Shredded Cheddar cheese
Method:
BROWN ground beef and onion in large skillet over medium-high heat 6 to 8 minutes, stirring to break up meat. Drain fat. ADD taco seasoning mix, chiles, salsa and 2 cups water; stir to combine. Add pasta and stir. Reduce heat to low. Cover and cook 12 to 14 minutes or until pasta is cooked through. Serve with cheese.
Makes 6 servings.

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Beef taco skillet

Ingredients:
1 pound ground beef 1 can Campbell's Condensed Tomato Soup 1/2 cup Pace Picante Sauce	1/2 cup water 6 flour tortillas, cut into 1-inch pieces 1/2 cup shredded Cheddar cheese
Method:
1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat. 2. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
Makes 4 servings.

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Taco pot pie

Ingredients:
1 pound ground beef 1 package (1 1/4 ounces) taco seasoning mix 1/4 cup water 1 cup canned kidney beans, rinsed and drained 1 cup chopped tomatoes	3/4 cup frozen corn, thawed 3/4 cup frozen peas, thawed 1 1/2 cups shredded Cheddar chesse 1 can refrigerated corn breadstick dough
Method:
1. Preheat oven to 400 F. Brown beef in medium ovenproof skillet over medium-high heat 6 to 8 minutes, stirring to break up meat. Drain fat. Add taco seasoning mix and water to skillet. Cook over medium-low heat 3 minutes or until most liquid is absorbed, stirring occasionally. 2. Stir in beans, tomatoes, corn and peas. Cook 3 minutes or until mixture is heated through. Remove from heat; stir in cheese 3. Unwrap breadstick dough; separate into strips. Twist strips, cutting to fit skillet. Arrange attractively over meat mixture. Press ends of dough lightly to edge of skillet to secure. Bake 15 minutes or until bread is golden brown and meat mixture is bubbly.
Makes 4 to 6 servings.

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Mexican casserole with tortilla chips

Ingredients:
12 ounces lean ground turkey 1 can no-salt-added stewed tomatoes 1/2 of 16-ounce package frocen bell pepper stir-fry blend, thawed 3/4 teaspoon ground cumin	1/2 teaspoo salt 1 1/2 ounces finely shredded reduced-fat sharp Cheddar cheese 2 ounces reduced-fat tortilla chips, lightly crushed
Method:
1. Spray large cast iron skillet with nonstick cooking spray. Cook turkey over medium heat until no longer pink, stirring to break up meat. Stir in tomatoes, bell peppers and cumin; bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. 2. Stir in salt, if desired. Sprinkle evenly with cheese and chips.
Makes 4 servings.

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Hearty chicken chili

Ingredients:
1 onion, chopped 1 jalapeño pepper, minced 1 clove garlic , minced 1 1/2 teaspoons chili powder	1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes 1 1/2 pounds boneless skinless chicken thighs 2 cans hominy, rinsed and drained	3/4 teaspoon salt 1 can pinto beans, rinsed and drained 1 cup chicken broth 1 tablespoon all-purpose flour (optional) Chopped fresh italian parsley or cilantro (optional)
Method:
1. Combine onion, jalapeño pepper, garlic, chili powder, salt, comun, oregano, black pepper and red pepper flakes, if desired, in slow cooker. 2. Add chicken, hominy, beans and broth; stir well to combine. Cover; cook on LOW 7 hours. 3. For thicket chili, stir 1 tablespoon flour into 3 tablespoons cooking liquid in small bowl. Whisk into slow cooker. Turn slow cooker to HIGH. Cover; cook 10 minutes or until thickened. Garnish with parsley.
Makes 6 servings.

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Mexican pizza

Ingredients:
1 package (about 14 ounces) refrigerated pizza dough 1 cup chunky salsa 1 teaspoon ground cumin 1 cup no-salt-added canned black beans, rinsed and drained	1 cup frozen corn, thawed 1/2 cup sliced green onions 1 1/2 cups (6 ounces) shredded 2% Mexican cheese blend 1/2 cup chopped fresh cilantro (optional)
Method:
1. Preheat oven to 425 F. Unroll pizza dough onto 15x10x1-inch jelly-roll pan coated with nonstick cooking spray; press dough evenly to all edges of pan. Bake 8 minutes. 2. Combine salsa and cumin in small bowl; spread over partially baked crust. Top with beans, corn and green onions. Bake 8 minutes or until crust is deep golden brown. Top with cheese; continue baking 2 minutes or until cheese is melted. Cut into squares; garnish with cilantro, if desired.
Makes 8 servings.

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Spicy beef tacos

Ingredients:
1 pound boneless beef chuck, cut into 1-inch cubes Vegetable oil 1 to 2 teaspoons chili powder 1 clove garlic, minced 1/2 teaspoon salt	1/2 teaspoon ground cumin 1 can (about 14 ounces) diced tomatoes, undrained 12 (6-inch) corn tortillas 1 cup (4 ounces) shredded mild Cheddar cheese	2 to 3 cups shredded iceberg lettuce 1 large fresh tomato, seeded and chopped Chopped fresh cilantro (optional)
Method:
1. Brown beef in 2 tablespoons hot oil in large skillet over medium-high heat 10 to 12 minutes, turning frequently. Reduce heat to low. Stir in chili powder, garlic, salt and cumin. Cook and stir 30 seconds. 2. Add diced tomatoes with juice. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours or until beef is very tender. 3. Using 2 forks, pull beef into coarse shreds in skillet. Increase heat to medium. Cook, uncovered, 10 to 15 minutes or until most of liquid has evaporated. Keep warm. 4. Heat 4 to 5 inches of oil in deep fat fryer or deep saucepan over medium-high heat to 375 F; adjust heat to maintain temperature. 5. For taco shells, place 1 tortilla in taco fryer basket; close gently. Fry tortilla 30 seconds to 1 minute until crisp and golden. Open basket; gently remove taco shell. Drain on paper towels. Repeat with remaining tortillas. 6. Layer beef, cheese, lettuce and chopped tomato in each taco shell. Garnish with cilantro, if desired.
Makes 6 servings..

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Mini beef tostadas

Ingredients:
1 pound ground beef 1 tablespoon instant minced onion 1 can (8 ounces) refried beans 1 can (4 ounces) chopped mild green chiles, drained (optional)	1/2 cup bottled taco sauce 48 round tortilla chips 1 cup (4 ounces) shredded Cheddar cheese
Method:
1. Preheat oven to 375 F. Brown beef and onion in large skillet over medium heat 6 to 8 minutes; drain fat. 2. Add beans, chiles, if desired, and taco sauce; cook and stir about 4 minutes or until bubbly. Spoon about 1 heaping tablespoon beef mixture onto each tortilla chip; sprinkle with cheese. Place on baking sheets. 3.- Bake 2 minutes or until cheese in melted.
Makes 4 dozen tostadas

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Taco popcorn olé

Ingredients:
9 cups air-popped popcorn 1 teaspoon chili powder 1/2 teaspoon salt	1/2 teaspoon garlic powder 1/8 teaspoon ground red pepper (optional)
Method:
1. Preheat oven to 350 F. Line 15x10x1-inch jelly-roll pan with foil. 2. Place popcorn in single layer in prepared pan. Spray with butter flavored cooking spray. 3. Combine chili powder, salt, garlic, powder, salt, garlic powder and ground red pepper, if desired, in small bowl. Sprinkle over popcorn; toss lightly to coat. 4. Bake 5 minutes or until heated through, stirring gently after 3 minutes. Spread popcorn in single layer on large sheet of foil to cool.
Makes 6 servings.

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arroz con pollo

Ingredients:

1/2 cup olive oil 1/4 cup tomato sauce 1 frying chicken cut up into cubes 1/8 tsp Saffron (powdered) 1 small onion chopped	2 1/2 cups chicken broth 1 clove garlic, minced 1 cup of uncooked rice Salt and pepper to taste
Method:
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.

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bean and garlic dip

Ingredients:

2 cups pinto beans * 1/4 cup mayonnaise or salad dressing clove garlic, finely chopped 1/2 tsp red chiles, ground 1/4 tsp salt and pepper
Method:
Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip.
* Pinto beans can be home cooked or canned.

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bell pepper rajaS

Ingredients:

1/2 green bell pepper 1/2 red bell pepper 1/2 yellow bell pepper	3/4 cup Montery Jack cheese, shredded 2 tbsp chopped ripe olives 1/4 tsp red pepper, crushed
Method:
Cut bell pepper strips crosswise into halves. Arrange in ungreased broiler-proof pie pan, 9 x 9 x 1 1/4 inch deep or round pan 9 x 2 inches deep. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
* Peppers should be seeded and cut into 6 strips each.

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Chilanda casserole

Ingredients:
1 pound Ground Beef med. bell pepper, chopped clove garlic, minced 16 oz pinto beans, drained 15 oz tomato sauce	1 cup picante sauce, med. hot 1 tsp ground cumin 2 cups shredded cheese (Monteray Jack or Cheddar) fresh tomato, chopped	1/2 tsp salt lettuce, shredded sour cream 12 corn tortillas
Method:
Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13 x 9 baking dish. Top with 6 tortillas. Add half of the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350º

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chicken alejandro

Ingredients:
1/2 cup onions,thinnly sliced 1 garlic clove, minced 1 tbsp margarine or butter 1 cup medium salsa 1/2 tsp sugar	1/4 tsp cinnamon 1/8 tsp cloves, ground 1/2 bay leaf 2 tsp cornstarch 4 chicken breast halves, boneless	8 oz tomato sauce 1 small orange, peeled Rice
Method:
In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stir into skillet. Cook, stirring constantly, until the mix thickens and begins to boil. Add orange in pieces; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.

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chicken chilaquiles

Ingredients:

4 chicken breast halves, without skin, boned 1/2 tsp Cumin salt and pepper 8 oz tortilla chips, lightly salted 28 oz green enchilada sauce	8 oz monterey jack cheese, shredded 1/2 cup cilantro, chopped 4 green onions, chopped 8 tbsp sour cream, light or regular 1/2 cup salsa fresca
Method:
Sprinkle breasts with cumin, salt and pepper. Broil until done. Slice or shred chicken. Evenly cover four microwave safe dinner plates with tortilla chips. Sprinkle with chicken. Pour enchilada sauce over the chicken and microwave each plate for 1 to 1 1/2 minutes. Top with cheese and microwave each plate for 45-60 seconds or until cheese melts in the center of plate. Chop and add cilantro and green onions. Spinkle some on each plate. Put a dollop of sour cream in the center and surround with salsa fresca.

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churros de platano

Ingredients:
3 plantains, peeled* lemon juice	Batter:	4 eggs 1/4 cup flour 1/2 tsp salt
Method:
Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice. Batter: beat the egg yolks until thick and light. Add flour and salt. Beat egg whites until stiff, and fold into yolks. Drop the drained bananas pieces into the batter, one at a time. Pick up and slide gently into hot oil in heavy skillet (oil** about 1 inch deep). Cook over medium heat, turning almost immediately. Cook until browned on both sides. Drain on paper toweling.
* If plantains (fat, red-skinned cooking bananas) are not available, use large, green- tipped bananas. DO NOT use overripe bananas. ** For frying, use part olive oil, part Canola oil.

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green chile stew

Ingredients:
3 pounds lamb, boneless shoulder 1 cup onion, chopped 3 cloves garlic, finely chopped 1/4 cup vegetable oil 2 cups chicken broth 1 tsp salt	1 tsp juniper berries, crushed 3/4 tsp pepper 1 tbsp unbleached flour 1/4 cup water 4 Poblano chiles, medium 2 tbsp lemon peel, finely shredded
Method:
Trim excess fat from lamb; cut into 1-inch cubes. Cook lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.

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Chiles rellenos

Ingredients:
12 large mild, green chiles w/stems OR 3 cans green chiles 1/2 pound Monteray Jack cheese cut into long and narrow strips
Batter	1 cup all purpose flour 1 tsp baking powder 1/2 tsp salt	3/4 cup yellow or white cornmeal 1 cup milk 2 eggs, slightly beaten
Method:
Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds. Insert strips of Jack cheese being careful not to split chile. Batter: Sift flour with baking powder, salt, add cornmeal. Blend milk and slightly beaten eggs, and dry mixture. Slightly moisten each chile with water, dip in plain flour, then in batter. Allow to drain, drop in deep fat heated to 375ºF. Fry until golden. Drain on paper towels. Keep warm on platter

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