Free Mexican Recipes » lunch

Mexican Grilled Chipotle Lime Chicken Breasts or Thighs Recipe

admin — Mon, 06 Feb 2012 18:37:44 +0000

Mexican Grilled Chipotle Lime Chicken Breasts or Thighs Recipe

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:

Mexican Quick and Easy Salsa With Black Beans and Corn Recipe

admin — Sun, 29 Jan 2012 21:55:42 +0000

Mexican Quick and Easy Salsa With Black Beans and Corn Recipe

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.

Incoming search terms for this recipe:

Mexican Jicama Chili Sticks Recipe

admin — Fri, 27 Jan 2012 17:47:10 +0000

Mexican Jicama Chili Sticks Recipe

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:

Mexican Cinnamon Crispas Recipe

admin — Thu, 26 Jan 2012 19:43:51 +0000

Mexican Cinnamon Crispas Recipe

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 Sweet Italian Chili Recipe

admin — Wed, 25 Jan 2012 15:28:43 +0000

Mexican Sweet Italian Chili Recipe

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.

Incoming search terms for this recipe:

Mexican Jalapeno Chicken Salad Recipe

admin — Fri, 20 Jan 2012 13:51:52 +0000

Mexican Jalapeno Chicken Salad Recipe

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:

Salsa Cheeseburgers Recipe

admin — Thu, 05 Mar 2009 15:36:51 +0000

Mexican Salsa Cheeseburgers Recipe

Ingredients:

1 lb lean ground beef
1/4 cup Italian style breadcrumbs
6 slices cheddar cheese
1 egg
1/4 cup salsa
2 garlic cloves, minced
1/2 red pepper, finely chopped
4 green onions, finely chopped
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 dash hot pepper sauce (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation:

In a bowl, beat the egg and mix in all the ingredients (except the ground beef and cheese). Mix in the beef and shape into six 1/2-inch patties. Cook over medium heat for about 5 minutes on each side. Add the cheese during the last 3 minutes of cooking.