Ingredients:

2 garlic cloves
1/4 medium onion , chopped
2 avocados , cut in chunks
8 tomatillos
3 tablespoons cilantro , chopped
1 1/2 teaspoons salt
1/2 fresh lime, juice of
1 serrano pepper (may need more depending on heat of pepper and your heat tolerance)

Preparation:

Rmove the husks from the tomatillos, wash them well, and roughly chop them. Put the tomatillos, onion, garlic, and pepper in a food processor or blender. Process for about eight seconds. Add the avocado chunks, cilantro, salt, and lime juice to the food processor bowl. Process an additional ten seconds. The texture is supposed to be somewhat chunky – not a puree. Taste to adjust seasoning. You may need to add more serrano pepper. The tomatillos and lime will keep the guacamole fresh and it won’t turn brown.

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Ingredients:

1 teaspoon chili powder (more if you like it hot)
1 1/2 lbs jicama
1 lime , to squeeze on the jicama

Preparation:

Peel the jicama, cut into manageable size pieces and cut into pieces about 3″x1/2″x1/2″ Arrange on a paper towel, Sprinkle with lime juice, Sprinkle with chili powder Arrange on a platter and serve ice cold.

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Ingredients:

1/2 cup chopped onion
1 green pepper , chopped
2 tablespoons olive oil
1 clove garlic , minced
1 jalapeno pepper , chopped (optional)
1 tomato , peeled and chopped
1 teaspoon hot pepper sauce (Tabasco is good)
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 cup water
6 eggs

Preparation:

In large skillet, heat olive oil. Add onion and green pepper, cook until tender. Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water. Simmer, covered for 20 minutes. Uncover. Break eggs, one at a time, into cup and slip into sauce. Cover and simmer over low heat until eggs are set, about 5 minutes. Serve over tortillas or toasted English muffins, topped with some of the sauce. Enjoy!

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Ingredients:

1/2 teaspoon hot pepper sauce
1 garlic clove , finely chopped
salt & freshly ground black pepper
1 ripe avocado
1 tablespoon freshly squeezed lime juice

Optional Toppings
sliced chile
halved cherry tomatoes
cooked shrimp
coriander sprig

Preparation:

Peel, dice and de-pit avocado and place in a food processor. Add lime juice, hot pepper sauce and garlic. Process until smooth and then season with salt and pepper. Transfer to a bowl and cover by placing plastic wrap DIRECTLY onto the surface of avocado mixture. Refrigerate until serving. To serve, you can serve it as is or add some of the optional toppings and serve with tortilla chips or crackers.

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Ingredients:

1/2 cup refried beans
1 lb ground beef
1/4 teaspoon salt
12 soft corn tortillas (try to use thin ones and warm them up before using so they don’t crack when you fold them)
2 tablespoons chili powder
1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
6 slices American cheese
1 head finely chopped lettuce
3 cups cooking oil , crisco oil will give the tacos a taste closest to the original

Preparation:

Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth. When the beef is brown, drain the fat. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat. In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil). Spread 1/12 of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler. Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.

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Ingredients:

1 (1 ounce) package hidden valley ranch dressing mix
freshly cut chives , sliced thin
2 (8 ounce) packages cream cheese , softened
5 (12 inch) flour tortillas
1 (2 1/4 ounce) can sliced black olives , drained & blotted dry with papertowels
1 (4 ounce) jar diced pimentos , drained & blotted dry with papertowels
1 (4 ounce) can diced green chilies , drained & blotted dry with papertowels
1 cup shredded cheddar cheese
salsa

Preparation:

Mix cream cheese, ranch dressing mix and green onions or chives well. Spread evenly over the tortillas. Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture. Roll up tortillas tightly. Wrap with plastic wrap and chill a minimum of 2 hours before serving. Remove plastic wrap and cut rolls into equal pieces – discarding the ends. Serve with salsa and Enjoy!

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Ingredients:

1 tablespoon lemon juice
1 medium onion , minced
2 small avocados , peeled and mashed
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon seasoned pepper
1 large tomato , peeled and finely chopped
1 dash hot sauce
1/2 teaspoon chili powder

Preparation:

Combine all ingredients. Mix well. Cover and chill thoroughly. Serve over salad greens, as a dip, or a garnish with Mexican foods.

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Ingredients:

1/4 lb monterey jack cheese , shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
8 ounces cream cheese
1 cup diced cooked chicken
2 teaspoons ground cumin
2 tablespoons dicedfresh jalapeno peppers or 2 tablespoons diced canned jalapeno peppers
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Preparation:

In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned. Serve hot with salsa and sour cream.

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Ingredients:

1 tablespoon butter
2 green onions , chopped
4 flour tortillas (( like whole grain)
1 1/4 cups monterey jack and cheddar cheese blend , grated (or more to taste)
1 1/4 cups monterey jack cheese (or more to taste) or
1 bunch fresh spinach , chopped (about 3/4 cup when cooked)
garlic salt
chili powder

Preparation:

Melt butter in a skillet and place a tortilla on it. Add half of the cheese to the tortilla. On top of the cheese, add half of the green onion and spinach. Sprinkle with half the garlic salt and chili powder. Top with another tortilla, turn over and fry in skillet until the cheese melts. Slice into quarters (or 1/8′s for appetizers) and serve hot. Repeat with next 2 tortillas. Good served with salsa and sour cream! This would be great served with guacamole on lettuce and refried beans or/and rice.

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Ingredients:

1/2 cup chopped onion
1 clove garlic , minced or pressed (optional)
1 teaspoon salt
1 lb lean ground beef (can use ground turkey if you like)
2 cups shredded monterey jack cheese (or cheese of your choice)
1/2 teaspoon chili powder (I like mine spicy and use a little more)
4 large wheat flour tortillas
1 cup diced tomato
1 cup dicedjalapenos or 1 cup green chilies (optional)
oil , for frying

Preparation:

Brown together the ground beef or turkey, onion and garlic in a heavy frying pan over medium heat, until meat looses pinkness. Add salt and chili powder to meat, mixing well. Put 1/2 cup of the ground beef filling, 1/2 cup of cheese, and 1/2 cup of tomatoes onto one half of each tortilla adding your jalapeno/green chilies now if you want to use them. Fold the other half of tortilla over and press to remove any air pockets. Heat oil in pan to medium high, and when hot, place filled tortillas into the pan 1 or 2 at a time, size of pan permitting. Saute over medium high heat until golden brown on each side, approximately 45 seconds per side. Remove and place on paper towels to remove any excess oil. Cut into wedges and serve!

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