Free Mexican Recipes » vegetables

Crock Pot Chicken Fajitas Recipe

admin — Fri, 08 May 2009 09:17:48 +0000

Mexican Crock Pot Chicken Fajitas Recipe

Ingredients:

1 lb boneless skinless chicken breast, cut into small strips
1 tomato, chopped
1 small onion, sliced
2 garlic cloves, minced
1/2 green bell pepper, cut into strips
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
2 limes, juice of
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon chili powder
tortillas
guacamole (optional)
sour cream (optional)

Preparation:

Place the sliced onion in the crock pot. In a small bowl, combine the seasonings with the lime juice. Add the chicken strips and toss well. Pour the chicken and juices over the onion in the crock pot. Cover and cook for about 6-8 hours. Stir in the pepper strips during the last 30-45 minutes of cooking. Serve on tortillas, with guacamole, sour cream and tomatoes.

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Mexican Rice and Vegetables Recipe

admin — Wed, 11 Mar 2009 17:24:19 +0000

Mexican Rice and Vegetables Recipe

Ingredients:

1 cup rice
1 (4 ounce) can diced green chilies
2/3 cup chopped green bell pepper
1 large tomato, diced
1/2 cup chopped onion
2 cups chicken broth
2 tablespoons canola oil
1/3 cup shredded cheddar cheese

Preparation:

Heat the oil in a medium skillet. Add the green bell pepper and onion; cook until tender. Add the rice and cook for about 3 minutes. Add the green chilies, tomato and chicken broth; bring to a gentle boil. Cover and cook for about 25-30 minutes (or until the rice is tender and the liquid is absorbed). Fluff the rice. Season with salt and pepper to taste, sprinkle with cheese and serve.

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Chicken Fajitas Recipe

admin — Fri, 06 Mar 2009 15:41:35 +0000

Mexican Chicken Fajitas Recipe

Ingredients:

4 tortillas, warmed
1 lb boneless skinless chicken breast, all fat removed
nonfat sour cream
4 ounces fat free sharp cheddar cheese
1/4 cup light soy sauce
1 can black beans
3 plum tomatoes, cut into edges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium red onion, thinly sliced
green onions
1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons lime juice

Preparation:

Make a marinade from the soy sauce, herbs and 1 tablespoon lime juice. Add the chicken and let marinate for about 4 hours in the refrigerator. Grate the cheddar cheese and set aside. Chop the green onions and set aside. Empty the black beans can into a small pot. Add the remaining lime juice and bring to a boil, stirring occasionally. Reduce the heat to low and let simmer for about 10 minutes. Remove from the heat, mash with a potato masher and keep warm. Remove the chicken from the marinade and cut into strips. Spray a heavy skillet with cooking spray and heat at high temperature. Add the chicken strips and sear, adding 1 tablespoon of the marinade. Add the peppers and onions, heat and stir for about 2 minutes, then add the tomato and cook for 1 more minute. Remove from the heat. Spread the tortilla with the mashed black beans. Add the chicken, vegetables, sour cream and cheddar cheese, and top with the chopped green onions. Serve.

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Mexican Ham and Bean Soup Recipe

admin — Tue, 03 Mar 2009 19:50:57 +0000

Mexican Ham and Bean Soup Recipe

Ingredients:

1 1/2 cups cubed smoked ham steaks
1 lb pinto beans
2 (14 1/2 ounce) cans diced tomatoes
8 cups fat free chicken broth
5 garlic cloves, minced
2 cups chopped onions
2 cups water
1/2 cup shredded Mexican blend cheese or Monterey Jack cheese
2 chipotle chiles in adobo, diced
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 cup chopped cilantro
3 bay leaves
1/2 teaspoon liquid smoke (optional)

Preparation:

Sort and wash the pinto beans and place them in large heavy pot, covering them with water (about 2 inches above the beans). Bring to a boil and cook for about 2 minutes. Remove from the heat, cover and let stand for about 1 hour. Drain. Combine the beans, chicken broth, water, ham steaks, garlic, onions, cumin, oregano, chili powder and bay leaves in the large heavy pan and bring to a boil. Partially cover and reduce the heat to medium-low. Simmer for about 1 1/2 to 2 hours (or until the beans are tender). Stir in the diced tomatoes, chilies and liquid smoke (if using). Simmer for about 1 hour. Discard the bay leaves and serve by ladling the soup into bowls and topping with 1 tablespoon cilantro and 1 tablespoon cheese.