Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : MEXICAN1.DAT

I
ACUPULCO CHICKEN PIZZA
(Filling Mix)
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3/4 lb. chicken/shredded 1 pkg. taco seasoning
1 can refried beans 3 TB cayenne pepper
2 lg. flour tortillas 5 TB taco sauce
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In a large skillet add the chicken, taco seasoning, and cayenne pepper and
taco sauce. Cook until browned. Remove from heat.
On a large plate place 1 tortilla and spread with the refried beans, being
sure to cover entire tortilla. Next spread all of the meat mixture over the
the beans, completely covering. Shake taco sauce over the meat mixture. Next
place the remaining tortilla over the top and sprinkle with the 2 cheeses.
Bake in oven at 375' until cheese is bubbly. Remove and cut like a pizza.
(Toppings)
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1/4 cup cheddar cheese/grated 2 cups lettuce/shredded 1/2 pint sour cream
1/4 cup Jack cheese/grated 8 olives/chopped 2 avacados/mashed
1 lg. tomato/diced
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Place pieces on beds of lettuce and cover with remaining ingredients.
MAKE 6-8 SLICES

J
SPICY SALSA

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4 ripe tomatoes 2 red chili peppers 2 bunches green onion
1 white onion 1 green bell pepper 2 TB fresh parsley
2 garlic cloves 3/4 c tomato sauce 1 TB cilantro
1/2 c green chili pepper 2 jalapeno peppers 1/2 t. paprika
3 TB lemon juice 1 t. vinegar 1/8 t. black pepper
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Finely chop tomatoes and white onion in small pieces and mix both in bowl and
set aside. Chop green onion, green bell pepper, cilantro, and parsley in fine
pieces and mix with tomatoe-onion mixture. Add tomatoe sauce to this mixture
and stir well. Place about 1 to 1 1/2 c of this mixture in blender and blend
coarsely. Mix this back into original mixture. Take the red chili peppers, and
jalapeno pepper, and green pepper and mince into fine bits. Add vinegar and
paprika to pepper mixture, then add lemon juice. Mince garlic into tiny pieces
and add to pepper mixture. Mix this into the tomatoe-onion mixture and add
black pepper to taste. Cover and store in the refrigerator for one to two days.

MAKES 10 SERVINGS

K
CHEESY QUESADILLAS

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10 flour tortillas 3 c medium cheddar cheese 1/4 c black olives
6-8" size grated minced
5 jalapeno peppers 1 c sour cream 1 c guacamole
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Place tortillas on baking sheet and cover with cheese. Sprinkle olives on top
and top off with finely diced jalapenos peppers. Bake at 350 until cheese is
melted. Place upon serving plates and top off with sour cream and guacamole.
Add salsa to taste.
SERVES 8-10


L
SUPREME NACHOS

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1 lb. lean ground beef 1 pkg. taco seasoning mix 1 c guacamole
1 ripe tomatoe 1/2 white onion 1/4 c chopped olives
chopped finely chopped finely 1 c sour cream
4-5 jalapeno peppers 2 c grated cheddar cheese 1/2 c salsa
chopped fine 1 t. paprika 3 TB oil
1 large bag nachos 1/2 c refried beans
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In skillet heat oil to hot and add meat, brown, then add taco seasoning mix
and paprika. Cook until meat is done, then drain oil and place meat aside.
Place nachos on baking sheet then cover with meat, refried beans and then
add cheese evenly over this. Top off this with tomatoe chunks, onion chunks,
olives and then finally the jalepeno pepper chunks. Bake until the cheese is
melted and then place upon a large serving plate, topping this off with the
guacamole, sour cream and salsa. This meal fills you up fast.

SERVES 4

M
BEEF TACOS

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1 lb. lean ground beef 1 c medium cheddar cheese 1 ripe tomato
1 white onion grated chopped fine
chopped fine 1 pkg. taco seasoning mix 1/2 c lettuce
1/4 c olive chunks 1/4 c salsa shredded
8 taco shells 3 TB oil 1/2 c refried beans
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In skillet heat oil until hot, add meat & cook until browned then add taco
seasoning mix. Cook meat until done, then drain oil and set meat aside. In
each taco shell spoon about 4 TB (or more if you desire) of meat, then add
refried beans, some cheese , then lettuce, onions, tomatoe, olives and last
salsa. Adjust the ingredients as you desire.

SERVES 4

N
CHICKEN TOSTADAS
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3 chicken breasts 1 c medium cheddar cheese 1 c lettuce
1/4 c carrots 1 1/2 c water shredded
shredded 6 TB oil 8 tortillas
1 ripe tomatoe chunks 1/4 c diced olives 1 c sour cream
1 avocado/chopped 2 TB lemon juice 1 TB vinegar
1 can of your favorite bean dip about 10-16 oz 1/2 c. salsa
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In large saucepan place water and chicken breast and bring water to boil.
Cover and simmer until chicken is tender (about 20-30 minutes). Drain the water
and set chicken aside in bowl to cool down. Shred the chicken into long thin
strips. In another bowl mix the shredded lettuce and carrots, toss well.
Then add one TB of the lemon juice , oil and vinegar. Toss this well
again. Set aside. In another bowl mix your favorite bean dip with salsa and
blend with a fork so it will spread well. Next in a third bowl mash the
avacado with one TB lemon juice so it too is spreadable. Heat the tortillas
over high heat in a large skillet in about 1/8-1/4 inch of oil. Fry on each
side until golden brown and crisp. Place on paper towels so the tortillas
will drain well. Arrange the tortillas on plates. Now this is where the fun
begins, first spread your bean dip-salsa mix, then the chicken, avocado mix,
then cheese, lettuce, tomatoe chunks and olives and top this off with a dab of
sour cream. As you add these layers you may adjust the ingredients. SERVES 4.

O
TORTILLA SOUP

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8 tortillas 1 white onion 2 cloves minced garlic
1/4 c oil 1 1/4 c. water 1/4 t. salt
1/4 t. pepper 1/4 t. cilantro 2 cans condensed
1 ripe tomatoe 1 c shredded cheese chicken broth
1/2 c salsa medium cheddar
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Blend 1/3 c water, tomatoe, & onion in blender until smooth. In large sauce pot
add chicken broth, remaining water, garlic, cilantro, salt, pepper and blended
tomatoes/onion mixture and bring to boil. Cook for about 3-5 minutes.
In heavy skillet fry 1/4-1/2 strips of the tortilla in hot oil until crisp
over medium heat. Let drain on paper towels.
Serve the soup mix in large bowls, top with cheese and add salsa to taste in
soup. On side dish serve tortilla chips.

SERVES 4


P
SPANISH RICE

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6 slices bacon 1/4 c onion 1/4 c green pepper
1 lb. can tomatoes chopped chopped
3 c cooked rice 1 1/2 t. salt 1/8 t.pepper
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Dice bacon and fry until crisp. Save 2 TB fat. Add onion and green pepper,
cook until onion is tender. Stir in bacon and then add rest of ingredients.
Cook uncovered at low heat for 15 minutes. You can also cook this in the oven
at 400' in a greased pan for about 25 minutes.

SERVES 4