Easy to prepare Mexican Grilled Chicken Quesadilla. This delicious recipe to prepared by using fresh chicken and cheese.
|Total Time: 65min||Prep Time: 35min||Cooking time: 30min||Yield: 6 servings|
2 lbs of top sirloin
1 can sliced black olives, drained
1 can diced green chilies, drained
10 flour tortillas
1 cup shreedded mexican cheese
1 onion chopped
Place the beef on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 25 minutes. Heat grill for medium-high heat. Lightly oil the grill grate. Place beef on grill, and cook for 10 minutes per side, or until juices run clear. Remove beef from grill, and cut into bite-size pieces. Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, beef, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Cut into wedges to serve.
Easy and Delicious to prepare Albondigas. Butchers are on staff to prepare the beef for you.
|Total Time: 40min||Prep Time: 20min||Cooking time: 20min||Yield: 6 servings|
1 quart water
1 medium onion diced
1 ½ cup salsa, hot or medium
2 beef bouillon cubes
1 ½ pound ground beef
5 carrots sliced
2 potatoes peeled and diced
1/3 cup milk
Chopped fresh cilantro
In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low. Cover and cook until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
Easy and Delicious to prepare Chicken Tortilla Soup .
|Total Time: 40min||Prep Time: 20min||Cooking time: 20min||Yield: 8 servings|
1 ½ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 can chopped green chile peppers
1 can black beans drained
½ cup fresh cilantro
2 boneless chicken breast cooked
1 onion chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoon chili powder
2 teaspoon dried oregano
1 can crushed tomatoes
1 can condensed chicken broth
Crushed tortillas chips
Shredded monterrey jack cheesel
Chopped green onions
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Easy to prepare Mexican Chiles Rellenos.
|Total Time: 50min||Prep Time: 30min||Cooking time: 20min||Yield: 4 servings|
1 package queso asadero (Mexican cheese) cut thick slices
2 eggs separate
5 fresh Anaheim chile peppers
1 teaspoon baking powder
¾ cup all purpose flour
1 cup vegetables shortening for frying
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.