Posted on October 22, 2013 by RT
My husband loves Chipotles’ corn salsa and now I think I might, too. This recipe, via how sweet it is, is delicious.
(Makes a big bowl)
1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 (juicy!) limes
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!
Filed under: Appetizers, Main Dishes, Mexican, Served at Community Dinner, Vegan | Leave a Comment »
Posted on April 5, 2012 by Renae
Originally posted in October 2008, this has been a regular in our household. Brook’s friend Melissa taught her how to make these, and Brook taught me. It’s an extremely flexible recipe, a little iffy on the measurements. It’s one of those recipes that gets better with a little experimentation.
- Chicken marinated or seasoned however you like (ranch dressing, cumin, salt, garlic powder, taco seasoning, etc.), cut into 1-inch chunks (Last time I made this, I used four large chx breasts and it made enough for 10 enchiladas)
- Green peppers
- Beans (refried beans or black beans or refried black beans)
- Enchilada sauce
- More cheese
- Cook chicken and onions and peppers with seasonings until the chicken is done and the vegetables are on their way to soft.
- Spoon beans into a tortilla and add chicken mixture and a sprinkle of cheese. Roll up the tortilla and set seam-side down in a baking dish. Repeat until you run out of filling.
- Pour enchilada sauce over the tortillas. Add more cheese on top.
- Bake at 350 degrees for 20 minutes.
Filed under: Main Dishes, Mexican, Served at Community Dinner | 5 Comments »
Posted on June 30, 2010 by Renae
This is a copycat recipe for Chipotle’s rice — and, yeah, I think it’s pretty close. The quantities are approximate, so you can tweak it according to your tastes, but this should get you started.
- 3 cups cooked rice (in theory you could use leftover rice, but I think it’s probably better to prepare the rice fresh for this recipe)
- 1-2 tablespoons butter or margarine
- 3 tablespoons chopped cilantro leaves
- juice of 1 lime (2-3 tablespoons if you’re using the bottled stuff, which works just fine IMO)
- salt to taste
- Ummm . . . mix it all together when the rice is still hot.
Filed under: Main Dishes, Mexican, Served at Community Dinner, Sides | Leave a Comment »
Posted on July 21, 2009 by RT
From the Dannon yogurt lid, a yummy dip recipe (and a good way to use the rest of the plain yogurt orginally needed for Chicken Tikka Masala).
- 2 C plain yogurt
- 1 C salsa
- 3 1/2 T chopped fresh cilantro
- 1 t sea salt
- In a bowl, combine all ingredients and mix well.
- Cover and keep refrigerated until ready to use.
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Posted on June 1, 2009 by Renae
- 8 ounces sour cream
- 1/2 package taco seasoning
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
- 1/2 cup chopped green onion
- 1 1/2 cups shredded cooked chicken
- 4 (8-inch) tortillas
- Combine sour cream and taco seasoning.
- Spread 1/4 of this mixture on tortilla in glass pie plate.
- Top with 1/2 cup chicken, 1/4 cup cheese, and 2 tablespoons green onion.
- Repeat 2 times.
- Place tortilla on top, spread with sour cream mix.
- Sprinkle with remaining cheese and onion.
- Microwave on high 3 to 4 minutes.
- Garnish with shredded lettuce, chopped tomato, and salsa.
Filed under: Appetizers, Main Dishes, Mexican, Snacks | 3 Comments »
Posted on January 4, 2008 by RT
I like soups. I like simple, easy-to-make soups even better. I like simple, easy-to-make, delicious soups best. This one makes enough for a crowd.
2 – 32oz cans chopped tomato
2 – 16 oz cans black beans
2 – 16oz cans corn
1 – 14oz can green chilies
1-2 cans black olives
1 lb ground beef, browned & drained (then add 1 pkg taco seasoning)
Mix well in a large pot and heat thoroughly OR mix in a slow cooker and heat on high for 3-4 hours, or low for 6-8 hours.
**You can drain all the cans, or use some of the juices to create a thinner soup.
**If you’re the type who eats leftovers from the freezer, this soup can easily be packaged and frozen for later.
Filed under: Main Dishes, Mexican, Served at Community Dinner, Slow Cooker, Soups | 3 Comments »
Posted on September 21, 2007 by Renae
I originally got this recipe from a Weight Watchers cookbook (they called it “Skinny Chimichangas”), but I stopped looking up the recipe long ago — it’s one of those where measuring isn’t too important and experimentation often pays off. It’s been a staple in the household for a long time. These chimis are also the original source of the oft-mentioned “ground turkey betrayal” (according to Jason).
- 1 pound ground beef (or, and I cannot emphasize this enough, ground turkey works just as well)
- 1 onion, finely chopped (I often forget about the onion)
- 2 garlic cloves, minced
- 1 tablespoon chile powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 16-ounce can tomato sauce (more often, I skip the sauce and add a can or two of diced tomatoes, not drained)
- 1 small can chopped mild green chiles (or, just get the can of tomatoes with chiles already in there)
- 1 16-ounce can of white or black beans, drained (optional)
- 2/3 cup shredded cheddar cheese
- flour tortillas (8- or 10-inch)
- Preheat the oven to 400. Spray a baking sheet with nonstick spray; set aside.
- Brown the hamburger (or turkey).
- Add the onion, garlic, chile powder, oregano, and cumin, and mix well.
- Add the tomato sauce (or canned tomatoes), chiles, and beans, and bring to a boil. Let simmer until the flavors blend (about 5 minutes).
- Warm the tortillas 2 or 3 at a time in the microwave (about 15-20 seconds).
- For each tortilla, add a bit of cheese (maybe 1 tablespoon?), then about 1/2 cup of the filling. Fold in the sides and then fold the top and bottom in to enclose the filling. Place seamside down on the baking sheet.
- Spray the tops of the chimis with nonstick spray (it makes ‘em crispy); bake until golden, about 20 minutes.
* This recipe contains no butter.
Filed under: Main Dishes, Mexican, Served at Community Dinner | 3 Comments »