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 (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.

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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Ingredients:

1 cup shredded cheddar cheese , more for bigger tortillas
1 tablespoon butter
salsa , however much and whatever heat you desire, for topping (optional)
sour cream , as much as you like, for topping (optional)
2 flour tortillas , whatever size you want

Preparation:

In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter. Fry one side of one of the tortillas, then remove it from the pan. Put the rest of the butter in the pan, then put the unfried tortilla in to cook. Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up. Press them together with a spatula and fry the quesadilla until the cheese is melted. Remove it from the pan and cut in wedges like a pizza. Top with sour cream and/or salsa. Enjoy!

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Ingredients:

2 cups shredded cheddar cheese
1 (7 ounce) can diced green chilies
3 (11 ounce) cans mexicorn whole kernel corn , drained
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
2/3 cup green onion , chopped
1 (8 ounce) container sour cream
3/4 cup mayonnaise

Preparation:

In a medium to large bowl, Combine sour cream,mayonnaise and cumin. Stir well. Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture. Stir with a wooden spoon (are whatever you have) til all is combined. Cover and chill for 2 hours or overnight. (overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.

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Ingredients:

1 ripe avocado , peeled, pitted, and chopped into 1/4 inch pieces
2 vine-ripe tomatoes , seeded and chopped into 1/4 inch pieces
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1 tablespoon chopped red onion
1/4 cup sour cream
3 tablespoons chopped fresh coriander
24 inches flour tortillas
salt and pepper
1 1/3 cups shredded monterey jack cheese
1/2 teaspoon vegetable oil

Preparation:

In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco. Season to taste with salt and pepper. In another small bowl, mix together sour cream, coriander, salt and pepper to taste. Put tortillas on a baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas. Transfer quesadillas to a cutting board and cut into 4 wedges. Top each wedge with a dollop of sour cream mixture and serve warm.

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