Ingredients:

2 1/2 lbs boneless skinless chicken breasts , about 6
1/2 teaspoon adobo sauce , from the canned peppers
1/4 cup lime juice
1 garlic clove , minced
1 chipotle chile in adobo , minced
1/4 cup olive oil
2 tablespoons honey

Preparation:

Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning. Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting. Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist. Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time. Remove chicken from marinade and place on preheated grill. Discard USED marinade. Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes. Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes. Remove from grill and pour any remaining RESERVED sauce on top. Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill. OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.

Incoming search terms for this recipe:

• chicken grill recettes (1)

Ingredients:

1 jalapeno , finely diced
1/2 red onion , finely diced
2 tablespoons lime juice , about 1 lime
1/2 teaspoon cumin
1 (14 1/2 ounce) can diced tomatoes
1/2 cup canned black bean , drained and rinsed
1/2 cup frozen corn
2 -3 tablespoons cilantro , finely chopped

Preparation:

In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime juice, cumin and cilantro, beans and corn. Refrigerate at least an hour and adjust seasonings to taste. Serve with chips or vegetables or whatever pleases you.

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.

Incoming search terms for this recipe:

• jicama (1)

Ingredients:

1/2 cup sugar
1 teaspoon cinnamon (or more to taste)
oil (for frying)
10 (9 inch) flour tortillas

Preparation:

Combine cinnamon and sugar; set aside. Pour oil 2″ deep in medium skillet; heat to 375. Cut each tortilla into 8 strips, each approx 1″ wide. Fry 3-5 strips at a time until golden brown and crisp, turning once. Remove and drain on paper towels. Sprinkle with cinnamon mix while still warm. Serve immediately.

Incoming search terms for this recipe:

• mexican cinnamon crispas (1)

Ingredients:

3/4 cup chopped bell pepper
1/2 cup chopped fresh parsley
2 (16 ounce) cans kidney beans , drained
1 (16 ounce) can stewed tomatoes
1 (12 ounce) can tomato paste
1 1/2 lbs 95% lean ground beef
3/4 cup chopped onion
3/4 cup thinly sliced celery
2 teaspoons dried sweet basil leaves
1/2 teaspoon dried oregano
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons chili powder
1/8 teaspoon garlic powder (Or the real stuff)
2 cups water
1/3 cup sugar
1 dash ground cloves
1 dash baking soda

Preparation:

Brown ground beef in a dutch oven. vDrain and return to pan. Add bell pepper, parsley, onion and celery. Saute until onion is clear, approximately 5 minutes.
Add remaining ingredients and simmer 1-1/2 to 2 hours.

Ingredients:

2/3 cup mayonnaise
1/2 medium celery rib , finely chopped
1/2 small red onion , finely chopped
1/2 red bell pepper , seeded and finely chopped
1 tablespoon lime juice
3 cups cooked chicken , shredded
1/4 cup sliced pickled jalapeno chili , finely chopped
2 tablespoons fresh cilantro , chopped
salt and pepper

Preparation:

Mix mayonnaise and lime juice in a small bowl until combined. Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in a large bowl. Add the mayonnaise mixture and toss until evenly coated. Season with salt and pepper to taste. Serve or cover and refrigerate for up to 2 days.

Incoming search terms for this recipe:

• jalapeno csirke (1)
• jalapeno resepti (1)

Ingredients:

2 cups cheddar cheese , grated
garlic powder
5 lbs roast
onion soup mix (optional)
48 corn tortillas
cheese sauce (optional)
salsa (optional)
sour cream (optional)
onion powder (optional)
1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes , undrained
1/4 cup onion , finely chopped
guacamole (optional)

Preparation:

Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it. Cook at 325F for 34-38 minutes per pound. Let cool thoroughly overnight in fridge. Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla. Roll up tortilla. To soften tortillas, microwave between two damp paper towels for a few seconds. To freeze for later, simply put seam side down on cookie sheets and freeze. Flash freeze on wax papered covered cookie sheets. When firm, transfer to ziplock freezer bags. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy. To eat them now, continue with directions for frying below. Heat electric skillet to 300°F covering bottom with oil. Fry taquitos with open edge down to seal. Turn over fry other side. Serve hot with condiments.

Incoming search terms for this recipe:

• taquitos recept (2)
• chicken taquitos recept (1)
• ka pareizi satīt tortiljas (1)
• resep taquitos (1)
• taquitos (1)
• taquitos opskrift (1)
• taquitos recipes (1)
• taquitos tarifi (1)
• メキシカン料理 レシピ　TAQUITOS (1)

Ingredients:

1/2 cup grated sharp cheddar cheese (2 ounces)
1/2 cup chopped green onion
1 head iceberg lettuce
4 tomatoes , sliced
1 cup crushed tortilla chips
1/2 cup sliced ripe olives (I use black)

Avocado Dressing
1 tablespoon lemon juice
1 avocado , mashed
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 cup sour cream (4 ounces)
1/2 teaspoon garlic salt
1/2 teaspoon chili powder

Preparation:

Tear lettuce into bite size pieces. Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl. To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth. This may be done in a blender. Toss salad and dressing and add crushed chips last.

Incoming search terms for this recipe:

• avokado salotos receptas (1)
• mexikói saláta receptek (1)
• opskrift mexicansk salat (1)

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.

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!

Incoming search terms for this recipe:

• mexican pinwheels recipe (1)