From Mexican Fiesta p. 366
Makes 8-12 tortillas (depending on the size)
2 cups all-purpose flour
1/2 teas. salt
1/4 cup vegetable shortening
1/2 cup warm water
1. Combine flour and salt in medium bowl. Rub shortening into flour with fingertips until mixture has fine, even texture. Stir in water until dough forms.
2. Knead dough on floured surface 2 to 3 minutes until smooth and elastic. Wrap in plastic wrap. Let stand 30 minutes at room temperature.
3. Knead dough a few times. Divide evenly into 8 pieces for 10-inch tortillas or 12 pieces for 8-inch tortillas. Shape pieces into balls; cover with plastic wrap to prevent them from drying out.
4. Using rolling pin, roll out each dough ball on floured surface, turning over frequently, into 8- or 10-inch circles. Stack each tortilla between sheets of waxed paper. (I just cook them as I go... not stacking)
5. Heat ungreased heavy griddle or skillet over medium-high heat until a little water sprinkled on surface sizzles. Carefully lay 1 tortilla on griddle; cook 20 or 30 seconds until top is bubbly and bottom is flecked with brown spots. Turn tortilla over; cook 15 to 20 seconds until flecked with brown spots. If tortilla puffs up while second side is cooking, press it down gently with spatula. Remove tortilla to foil.
6. Cook remaining tortillas as shown in step 5.
*These are best when fresh, but can also be refrigerated and reheated.
Showing posts with label Mexican Fiesta. Show all posts
Showing posts with label Mexican Fiesta. Show all posts
Tuesday, August 4, 2009
Arroz Blanco
From Mexican Fiesta p. 314
Makes 6 servings
1 TBS margarine
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice (I use long grain white)
2 cups chicken broth
Melt margarine in 2- to 3-quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add rice and broth. Bring to a boil; stir. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.
Microwave instructions: Combine margarine, onion, and garlic in deep 2- to 3-quart microproof baking dish. Cover and cook on HIGH 2 minutes. Stir in rice and broth; cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM (50% power) and cook 15 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes. Fluff with fork.
*This is one of our favorite rice dishes. It has such a nice flavor.
Makes 6 servings
1 TBS margarine
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice (I use long grain white)
2 cups chicken broth
Melt margarine in 2- to 3-quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add rice and broth. Bring to a boil; stir. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.
Microwave instructions: Combine margarine, onion, and garlic in deep 2- to 3-quart microproof baking dish. Cover and cook on HIGH 2 minutes. Stir in rice and broth; cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM (50% power) and cook 15 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes. Fluff with fork.
*This is one of our favorite rice dishes. It has such a nice flavor.
Rice, Cheese, & Bean Enchiladas
1 (2-cup) bag Uncle Ben's Boil-in-Bag Rice (I used regular)
4 cups shredded zucchini, drained
1 TBS reduced-sodium taco sauce mix
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1 can (8 ounces) diced green chilies
12 (8-inch) flour tortillas
2 cups (8 ounces) reduced-fat Mexican cheese blend, divided
1. Prepare rice following package directions.
2. Combine zucchini and 2 TBS taco sauce mix in large nonstick skillet. Cook and stir zucchini 5 minutes. Add beans, soup, chilies, and rice. Bring to a boil.
3. Spray 13x9" microwaveable baking dish with nonstick cooking spray. Spoon about 1/2 cup of rice mixture onto center of each tortilla. Top with 2 TBS cheese. Roll up to enclose filling; place in baking dish. Sprinkle remaining cheese over enchiladas. Microwave on HIGH 4 minutes or until cheese is melted.
Suggestion: Serve with sliced mango or orange sections.
4 cups shredded zucchini, drained
1 TBS reduced-sodium taco sauce mix
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1 can (8 ounces) diced green chilies
12 (8-inch) flour tortillas
2 cups (8 ounces) reduced-fat Mexican cheese blend, divided
1. Prepare rice following package directions.
2. Combine zucchini and 2 TBS taco sauce mix in large nonstick skillet. Cook and stir zucchini 5 minutes. Add beans, soup, chilies, and rice. Bring to a boil.
3. Spray 13x9" microwaveable baking dish with nonstick cooking spray. Spoon about 1/2 cup of rice mixture onto center of each tortilla. Top with 2 TBS cheese. Roll up to enclose filling; place in baking dish. Sprinkle remaining cheese over enchiladas. Microwave on HIGH 4 minutes or until cheese is melted.
Suggestion: Serve with sliced mango or orange sections.
Fiesta Beef Enchiladas
From Mexican Fiesta
Makes 4 servings
8 ounces lean ground beef (or turkey)
1/2 cup sliced green onions
2 teas. fresh minced or bottled garlic
1 cup cold cooked white or brown rice
1 1/2 cups chopped tomato, divided
3/4 cup frozen corn, thawed
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6-7 inch) corn tortillas
1 can (10 ounces) mild or hot enchilada sauce
1 cup sliced romaine lettuce leaves
1. Preheat oven to 375 degrees. Spray a 13x9" baking dish with nonstick cooking spray. Set aside. Cook ground beef/turkey in medium nonstick skillet over medium heat until no longer pink; drain. Add green onions and garlic; cook and stir 2 minutes.
2. Combine meat mixture, rice, 1 cup tomato, corn, 1/2 cup cheese, and salsa; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared pan. Spoon enchilada sauce evenly over enchiladas.
3. Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomato.
Makes 4 servings
8 ounces lean ground beef (or turkey)
1/2 cup sliced green onions
2 teas. fresh minced or bottled garlic
1 cup cold cooked white or brown rice
1 1/2 cups chopped tomato, divided
3/4 cup frozen corn, thawed
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6-7 inch) corn tortillas
1 can (10 ounces) mild or hot enchilada sauce
1 cup sliced romaine lettuce leaves
1. Preheat oven to 375 degrees. Spray a 13x9" baking dish with nonstick cooking spray. Set aside. Cook ground beef/turkey in medium nonstick skillet over medium heat until no longer pink; drain. Add green onions and garlic; cook and stir 2 minutes.
2. Combine meat mixture, rice, 1 cup tomato, corn, 1/2 cup cheese, and salsa; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared pan. Spoon enchilada sauce evenly over enchiladas.
3. Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomato.
Velveeta Tex-Mex Chicken & Rice
From Mexican Fiesta p. 96
Makes 4 servings
4 small boneless, skinless chicken breast halves (about 1 pound)
1 can (15 ounces) pinto beans, drained, or 1/2 cups cooked pinto beans
1 can (14 1/2 ounces) chicken broth
1 cup Salsa
2 cups Minute Rice, uncooked
1/2 pound (8 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1. Spray large skillet with no stick cooking spray. Add chicken; cover. Cook on medium-high heat 4 minutes on each side or until cooked through. Remove chicken from skillet.
2. Add beans, broth, and salsa to skillet; stir. Bring to boil.
3. Stir in rice and Velveeta. Top with chicken; cover. Cook on low heat 5 minutes. Sprinkle with chopped cilantro, if desired, before serving.
Makes 4 servings
4 small boneless, skinless chicken breast halves (about 1 pound)
1 can (15 ounces) pinto beans, drained, or 1/2 cups cooked pinto beans
1 can (14 1/2 ounces) chicken broth
1 cup Salsa
2 cups Minute Rice, uncooked
1/2 pound (8 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1. Spray large skillet with no stick cooking spray. Add chicken; cover. Cook on medium-high heat 4 minutes on each side or until cooked through. Remove chicken from skillet.
2. Add beans, broth, and salsa to skillet; stir. Bring to boil.
3. Stir in rice and Velveeta. Top with chicken; cover. Cook on low heat 5 minutes. Sprinkle with chopped cilantro, if desired, before serving.
Zesty Taco Salad
From Mexican Fiesta p. 78
Makes 4 servings
2 TBS vegetable oil
1 clove garlic
3/4 pound ground turkey
1 3/4 teas. chili powder
1/4 teas. ground cumin
3 cups washed and torn lettuce
1 can (14 1/2 ounces) Mexican-style diced tomatoes, drained
1 cup rinsed and drained canned chick-peas or pinto beans
2/3 cup chopped, peeled cucumber (not in my salad!)
1/3 cup frozen corn, thawed
1/4 cup chopped red onion
1 to 2 jalapeno peppers, seeded and finely chopped (or canned)
1 TBS red wine vinegar
12 nonfat tortilla chips
fresh cilantro (optional)
1. Combine oil and garlic in small bowl; let stand one hour at room temperature.
2. Combine turkey, chili powder, and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.
3. Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion, and jalepeno pepper in a large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and garnish with cilantro if desired.
Makes 4 servings
2 TBS vegetable oil
1 clove garlic
3/4 pound ground turkey
1 3/4 teas. chili powder
1/4 teas. ground cumin
3 cups washed and torn lettuce
1 can (14 1/2 ounces) Mexican-style diced tomatoes, drained
1 cup rinsed and drained canned chick-peas or pinto beans
2/3 cup chopped, peeled cucumber (not in my salad!)
1/3 cup frozen corn, thawed
1/4 cup chopped red onion
1 to 2 jalapeno peppers, seeded and finely chopped (or canned)
1 TBS red wine vinegar
12 nonfat tortilla chips
fresh cilantro (optional)
1. Combine oil and garlic in small bowl; let stand one hour at room temperature.
2. Combine turkey, chili powder, and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.
3. Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion, and jalepeno pepper in a large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and garnish with cilantro if desired.
Velveeta Spicy Southwest Corn Cheese Soup
From Mexican Fiesta p. 44
Makes 4 cups
1 package (10 ounces) frozen sweet corn, thawed, drained
1 clove garlic
1 TBS butter or margarine
3/4 pound (12 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (4 ounces) chopped green chilies
3/4 cup chicken broth
3/4 cup milk
2 TBS chopped fresh cilantro
1. Cook and stir corn and garlic in butter in large saucepan on medium-high heat until tender. Reduce heat to medium.
2. Stir in remaining ingredients; cook until Velveeta is melted and soup is thoroughly heated. Top each serving with crushed tortilla chips, if desired.
*I used homemade freezer creamed corn and didn't use milk or butter... it was very tasty. I also didn't put in the green chilies, but think it would be good with them.
Makes 4 cups
1 package (10 ounces) frozen sweet corn, thawed, drained
1 clove garlic
1 TBS butter or margarine
3/4 pound (12 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (4 ounces) chopped green chilies
3/4 cup chicken broth
3/4 cup milk
2 TBS chopped fresh cilantro
1. Cook and stir corn and garlic in butter in large saucepan on medium-high heat until tender. Reduce heat to medium.
2. Stir in remaining ingredients; cook until Velveeta is melted and soup is thoroughly heated. Top each serving with crushed tortilla chips, if desired.
*I used homemade freezer creamed corn and didn't use milk or butter... it was very tasty. I also didn't put in the green chilies, but think it would be good with them.
Velveeta Salsa Dip
From Mexican Fiesta p. 30
Makes 3 cups
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 cup Salsa
Microwave Velveeta and salsa in 1 1/2-quart microwaveable bowl on HIGH 5 minutes or until Velveeta is melted, stirring after 3 minutes. Serve hot with tortilla chips or cut up vegetables.
Makes 3 cups
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 cup Salsa
Microwave Velveeta and salsa in 1 1/2-quart microwaveable bowl on HIGH 5 minutes or until Velveeta is melted, stirring after 3 minutes. Serve hot with tortilla chips or cut up vegetables.
Layered Mexican Dip
From Mexican Fiesta p. 16
Fills a 8x8 square pan
1 package (8 ounces) cream cheese, softened
1 TBS plus 1 teas. taco seasoning mix
1 cup black beans or refried (whichever you like)
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 TBS sliced pitted ripe olives
Tortilla chips
1. Combine cream cheese and taco seasoning; spread on bottom of a 8x8" square dish or a 9" pie plate.
2. Layer remaining ingredients over cream cheese mixture. Refrigerate until ready to serve. Serve with tortilla chips.
*I put olives only on half (one half for me, one for the hubby). This is also great for parties.
Fills a 8x8 square pan
1 package (8 ounces) cream cheese, softened
1 TBS plus 1 teas. taco seasoning mix
1 cup black beans or refried (whichever you like)
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 TBS sliced pitted ripe olives
Tortilla chips
1. Combine cream cheese and taco seasoning; spread on bottom of a 8x8" square dish or a 9" pie plate.
2. Layer remaining ingredients over cream cheese mixture. Refrigerate until ready to serve. Serve with tortilla chips.
*I put olives only on half (one half for me, one for the hubby). This is also great for parties.
Monday, July 27, 2009
Spicy Vegetable Quesadillas
From Mexican Fiesta p. 246
Makes 8 servings
1 small zucchini, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teas. chili powder
1/2 teas. ground cumin
8 (6-in.) flour tortillas
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, pepper, onion, garlic, chili powder, and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove veggies and set aside; wipe skillet clean.
2. Spoon vegetable mixture evenly over half of each tortilla. Sprinkle evenly with cheese and cilantro. Fold each tortilla in half.
3. Spray same skillet with cooking spray. Add tortillas and heat 1 to 2 minutes per side over medium heat or until lightly browned. Cut into thirds before serving.
*I just make a small amount and make 1 or 2 quesas for lunch... yum. I don't use cilantro unless I happen to have it on hand. This is perfect for a few little leftover veggies.
Makes 8 servings
1 small zucchini, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teas. chili powder
1/2 teas. ground cumin
8 (6-in.) flour tortillas
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, pepper, onion, garlic, chili powder, and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove veggies and set aside; wipe skillet clean.
2. Spoon vegetable mixture evenly over half of each tortilla. Sprinkle evenly with cheese and cilantro. Fold each tortilla in half.
3. Spray same skillet with cooking spray. Add tortillas and heat 1 to 2 minutes per side over medium heat or until lightly browned. Cut into thirds before serving.
*I just make a small amount and make 1 or 2 quesas for lunch... yum. I don't use cilantro unless I happen to have it on hand. This is perfect for a few little leftover veggies.
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