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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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Vegetable Burritos Recipe

admin — Sun, 15 Mar 2009 18:46:30 +0000

Mexican Vegetable Burritos Recipe

Ingredients:

1 pound (4 1/2 cups) sliced fresh mushrooms
1 (15 ounce) can kidney beans, drained
1 cup chopped onion
2 cloves garlic, crushed
1 cup chopped green pepper
2 tablespoons finely chopped ripe olives
2 teaspoons olive oil
8 8-inch flour tortillas
1/2 cup (2 ounces) shredded cheddar cheese
1 cup chunky salsa, divided
1/2 cup sour cream
1/4 teaspoon pepper
vegetable oil cooking spray
cilantro or parsley, for garnish

Preparation:

In a large skillet, cook the mushrooms, onion, garlic and pepper over medium heat, stirring constantly, until tender. Remove from the heat and drain. Combine the olives, kidney beans and pepper with the cooked vegetables. Spoon about 1/2 cup of the bean mixture evenly on the center of each tortilla. Top with one tablespoon salsa, one tablespoon sour cream and one tablespoon cheese. Fold the tortilla opposite sides over the filling.

Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Cook the tortillas, seam-side down, for about 1 minute on each side. Top with one tablespoon salsa, garnish with cilantro or parsley if desired and serve.

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Black Bean and Corn Salad Recipe

admin — Sat, 14 Mar 2009 18:37:53 +0000

Mexican Black Bean and Corn Salad Recipe

Ingredients:

1 (11 ounce) can corn, drained
1 can black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup pickled jalapeno pepper, chopped
1/2 red onion, thinly sliced and quartered

Dressing
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin

Preparation:

Mix together the corn, black beans, onion, bell peppers and jalapeno pepper. Mix together the dressing ingredients and toss with the salad. Refrigerate for about 2-3 hours before serving (to allow the flavors to mingle).

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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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Avocado Quesadillas Recipe

admin — Sat, 28 Feb 2009 16:11:02 +0000

Mexican Avocado Quesadillas Recipe

Ingredients:

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

Preparation:

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