Mexican Recipes

  • 3 (11 ounce) cans Mexican-style corn, drained and rinsed
  • 12 ounces Mexican blend cheese, shredded 3 cups (such as Sargento brand 4-cheese Mexican blend)
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (4 ounce) can diced green chilies, drained
  • 2 ounces diced jalapenos, drained (half of a 4 oz can, add more if you'd like)
  • 2 -3 green onions, chopped, to taste
  • 1 dash Tabasco sauce
  • salt and pepper, to taste
  • garlic powder, to taste

Mexican Corn Dip

Cheese , Appetizers

Author: Engrossed

Make And Share This Mexican Corn Dip Recipe From

Time: 5m

Yield: 8-10 serving(s)

Number Of Ingredients: 10

  • Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
  • Can be chilled 24 hours before serving.
Nutrition Facts:

  • 2 tablespoons salted butter
  • 4 cups frozen corn, thawed
  • 1 medium jalapeno pepper, seeded and diced
  • 1 clove garlic, minced
  • 6 tablespoons crumbled cotija cheese
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 medium lime, juiced
  • 1 teaspoon chili powder

Mexican Street Corn Dip

Appetizers and Snacks , Dips and Spreads Recipes , Salsa Recipes , Corn Salsa Recipes

Author: Ashley Wellner's Kitchen

Great Use For Sweet Summer Corn. Serve With Tortilla Chips.

Time: 20m

Yield: 10

Number Of Ingredients: 9

  • Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
  • Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.
Nutrition Facts:

Calories 143.3 calories, Carbohydrate 15.2 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 141 mg, Sugar 2.4 g

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup butter, softened
  • 2 (15.25 ounce) cans white corn, drained
  • 2 (14 ounce) cans diced tomatoes with green chile peppers

Warm Mexican Corn Dip

Appetizers and Snacks , Dips and Spreads Recipes , Cheese Dips and Spreads Recipes , Hot Cheese Dip Recipes

Author: Jamie Beth

This Is A Delicious, Easy, And Creamy Corn Dip. You Can Adjust The Spicy Level According To The Type Of Tomatoes With Green Chile Peppers You Buy. Serve With Tortilla Chips.

Time: 1h5m

Yield: 28

Number Of Ingredients: 4

  • Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.
Nutrition Facts:

Calories 137.7 calories, Carbohydrate 6.2 g, Cholesterol 35 mg, Fat 12.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 272.9 mg

  • 1 pound skinless, boneless chicken breast, diced
  • 1 (1.27 ounce) packet fajita seasoning
  • 1 tablespoon vegetable oil
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 10 (10 inch) flour tortillas
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 tablespoon bacon bits
  • 1 (8 ounce) package shredded Monterey Jack cheese

Chicken Quesadillas

World Cuisine Recipes , Latin American , Mexican

Author: Heather

This Is A Great Recipe For Parties. I Freeze The Leftovers; They Reheat Quite Well. The Zesty Chicken And Cooked Peppers Are A Succulent Delight When Mixed With The Melted Cheeses. Cut The Quesadillas Into Wedges And Serve With Sour Cream And Salsa.

Time: 55m

Yield: 20

Number Of Ingredients: 10

  • Preheat the broiler. Grease a baking sheet.
  • Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
  • Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  • Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts:

Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

  • Salad
  • 2 1/2 cups chopped romaine lettuce
  • 1 can (15.5 oz) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
  • 3/4 cup thinly sliced radishes
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup crumbled reduced-fat feta cheese
  • Honey-Lime Dressing
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp finely chopped fresh cilantro
  • 1 garlic clove, peeled and minced
  • 1 tsp chopped jalapeño pepper (use canned for less heat)

Mexican Chopped Salad With Honey-lime Dressing

No-Cook , Tomato , Low Fat , Self , Salad , Quick & Easy , Vegetable , Healthy , Mexican , Citrus , Bean , Leafy Green , Salad Dressing

Tortillas Aren't The Only Depository For Beans, Corn And Tomatoes. With A Mexican Chopped Salad, Let Romaine Lettuce Do The Job. Feta Cheese Supplies A Dose Of Calcium And Major Flavor.

Yield: Makes 4 servings

Number Of Ingredients: 17

  • Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Nutrition Facts:

  • 1/2 head romaine lettuce, chopped (about 2 1/2 cups)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3/4 cup tomatoes, seeded and chopped
  • 3/4 cup jicama, peeled and chopped
  • 3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
  • 3/4 cup green onion, chopped
  • 1/2 ripe avocado, peeled and diced
  • 1 red bell pepper, chopped
  • 1/4 cup feta cheese, crumbled (reduced fat variety, if desired)
  • 1 garlic clove, minced
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 teaspoon jalapeno, minced
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil (original recipe called for 1/4 cup)
  • 2 tablespoons honey

Mexican Salad With Honey Lime Dressing


Author: Mathmom.calif

I Found This At The Forums, But Originally It Comes From Self Magazine. The Original Salad Used Radishes, But I Substitute Green Onions Instead. Healthy Fats In This Salad, But I've Also Reduced The Amount Of Oil In The Dressing. Sometimes I Eat The Leftovers In A Tortilla As A Sort Of Veggie Or Salad Wrap.

Time: 20m

Yield: 4 serving(s)

Number Of Ingredients: 15

  • Mix the dressing ingredients together in a bowl and set aside.
  • Toss all the salad ingredients together in a large bowl.
  • Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.
Nutrition Facts:

  • 2 (10 inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • ½ red bell pepper, chopped
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon minced jalapeno peppers
  • 3 ounces cream cheese
  • ½ teaspoon salt
  • 2 tablespoons chopped fresh cilantro

Delicious Black Bean Burritos

World Cuisine Recipes , Latin American , Mexican

Author: Alison

These Burritos Are Soooo Good, You'll Want To Have Them Every Night.

Time: 25m

Yield: 2

Number Of Ingredients: 10

  • Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
  • Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
  • Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
  • Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Nutrition Facts:

Calories 692.3 calories, Carbohydrate 70.2 g, Cholesterol 46.8 mg, Fat 35.8 g, Fiber 14.8 g, Protein 21.2 g, SaturatedFat 12.5 g, Sodium 1802.8 mg, Sugar 4.2 g

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) can artichoke hearts, drained and sliced
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 8 (10 inch) flour tortillas
  • 2 cups shredded sharp Cheddar cheese
  • 1 large tomato, diced

Black Bean And Artichoke Burritos

World Cuisine Recipes , Latin American , Mexican

Author: Victoria M.h.

A New Flair On Burritos, And Actually They're Just As Good Fried Up All Together As A Side Dish, And Then Put Into A Tortilla. This Was A Tasty Surprise.

Time: 40m

Yield: 8

Number Of Ingredients: 8

  • Pour the beans into a large iron skillet, and bring to a boil. Cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture.
  • Heat oil in a separate skillet over medium heat. Stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown.
  • Place tortillas in a dry skillet over low heat to warm. Remove from skillet. Spoon beans and artichoke mixture onto each tortilla, and top with cheese and tomato. Fold in ends, and roll up.
Nutrition Facts:

Calories 377.6 calories, Carbohydrate 42.7 g, Cholesterol 29.7 mg, Fat 16.6 g, Fiber 4 g, Protein 14.5 g, SaturatedFat 7.6 g, Sodium 838 mg, Sugar 2.7 g

  • 2 tablespoons canola oil
  • 3 tablespoons all-purpose flour
  • 4 tablespoons New Mexico red chile powder
  • 2 ½ cups warm water
  • 3 cloves garlic, peeled and minced
  • 1 ½ teaspoons dried oregano
  • ⅓ teaspoon ground cumin
  • 1 tablespoon salt
  • 3 pounds cubed pork stew meat

Carne Adovada

World Cuisine Recipes , Latin American , Mexican

Author: Delilah Lopez

This Is A Wonderful, Melt In Your Mouth Recipe For Carne Adovada. My Family Absolutely Loves It And I Am Sure You Will Too.

Time: 16h40m

Yield: 10

Number Of Ingredients: 9

  • In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
  • Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.
Nutrition Facts:

Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg

  • 2 tablespoons olive oil
  • ½ white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon capers
  • 1 tablespoon caper juice
  • 1 cup cherry tomatoes, halved
  • ⅓ cup pitted, sliced green olives (such as Castelvetrano)
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons olive oil
  • 2 (7 ounce) red snapper fillets, cut in half
  • salt and pepper to taste
  • ½ teaspoon cayenne pepper, or more to taste
  • 2 limes, juiced

Veracruz-style Red Snapper

World Cuisine Recipes , Latin American , Mexican

Author: Chef John

I Like Red Snapper For This, But Any White, Flaky Fish Will Work. By The Way, Many Veracruz-style Fish Recipes Call For Pickled Jalapenos, But I Think There's Plenty Of Acidity In This From The Lime And Tomatoes, So I Like The Fresh Pepper A Little More.

Time: 40m

Yield: 2

Number Of Ingredients: 14

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  • Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  • Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  • Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts:

Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

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