Esquites (Mexican Street Corn)

 I love Mexican street corn. Did you know it's called esquites off the cob and elotes on the cob? I've had it from a few different restaurants around town in both forms, but needed to recreate it at home. I perfected my recipe when my sister-in-law requested it for her family birthday dinner. This fed a crowd (and extra for her to take home!) but you can easily halve it for a smaller portion.

2 tbsp butter

6 cans corn, drained*

1 jalapeno, seeded and diced

2 cloves garlic, minced

3 scallions, chopped

1/2 cup mayonnaise

zest and juice of one lime

1 cup cotija cheese, plus more for topping

2 tsp each, smoked paprika and chili powder

salt, to taste

Tajin, to taste

fresh cilantro, chopped

Melt butter in large skillet; add corn, jalapeno, and garlic. Sauté for 8-10 minutes; add scallions and sauté for another 5 minutes. Meanwhile, mix together the mayo, lime zest and juice, cotija cheese, and seasonings. Put corn mixture into large bowl and combine with mayo. Stir in cilantro, if desired. Top with more cotija and Tajin and enjoy!

*When corn is not in season, I use canned corn. If fresh corn is available, I would use 8 ears of corn. You could also grill the ears of corn before cutting off the corn, rather than sautéing after.

Chorizo and Potato Frittata

I came across this recipe and knew I had to try it. We raise chickens and eat a lot of eggs - this was a delicious way to eat some of them!

3 tbsp olive oil
3 medium Yukon gold potatoes, peeled and cut into small cubes
small onion, diced
1 lb ground chorizo sausage
8 large eggs
salt and pepper
1 cup monterey jack cheese

Preheat oven to 350. In a large ovenproof skillet heat the olive oil over medium heat. Add potatoes (season with salt and pepper) and cover with a lid, stirring often, until tender and lightly browned. Remove from pan.

Add onion and chorizo to pan and cook through. Add potatoes back to pan and stir to combine.

Whisk eggs together, seasoning with salt and pepper, and add to the pan. Cook until egg starts to set then transfer to the oven. Cook until frittata is set, 8-10 min. Add cheese to top and broil to brown.

Santa Fe Grilled Chicken

This chicken is delicious to use for fajitas or just eat on its own. The marinade was also good on steak, which we used for fajitas.

4 boneless chicken breasts, ~2 lbs
1 cup water
3 tbsp soy sauce
1 tbsp sugar
1 tsp salt
1 tbsp white vinegar
1.5 tsp chipotle chili powder
1 tsp liquid smoke
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper

Combine the chicken with all the marinade ingredients into a gallon ziploc bag. Marinate for at least two hours (this also freezes well). Remove the chicken and grill on an indoor or outdoor grill until no longer pink in the center. If using for fajitas, let rest then slice thinly.

Chile Rellenos Casserole

This sounded delicious when I saw the recipe. I altered it a bit for easy prep and to make it large enough for my family. I'm glad I did, because there was hardly any left! The chilies do add a bit of spice so cut back to one can if you're afraid of that (my kids all ate it with the two cans).

1 lb ground beef
1/2 onion, diced
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2-7 oz cans diced green chilies
3 cups cheddar cheese
4 eggs
1.5 cups milk
1/4 cup flour

Preheat oven to 375. Cook ground beef and onion. Drain, then add cumin, salt, pepper, and chilies.

Spray a 9x13 baking dish with nonstick cooking spray. Put in meat mixture. Top with cheese. Whisk together eggs and milk, then add flour and mix well. Pour mixture over cheese. Bake for 35-40 minutes.

To freeze: Once assembled, cover with press-n-seal and foil; freeze before baking. Thaw in refrigerator and follow baking directions above - you might have to add 10 minutes or so to the cooking time.

Chorizo & Sweet Potato Enchiladas

We're big on mexican food in this house. I saw a recipe for these enchiladas and was highly intrigued. Since I have a lot of sweet potatoes from my in-laws' garden, I was happy to find something new to use them. Even if you're not a fan of sweet potatoes, they take on such a different flavor because of the chorizo. Just a warning... Poblano peppers are not usually too spicy, but the one I used had quite a bit of kick to it. My kids can handle spicy food, but it was a bit too spicy for two of them. I altered the recipe a bit because there was not nearly enough filling. I like to top enchiladas with sour cream and sliced green onions.

2 tbsp vegetable oil
2 medium sweet potatoes, peeled and cut into 1/2" cubes
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
20 oz Mexican chorizo (this is the soft, fresh meat -- not the Spanish cured)
10 (8") flour tortillas
1 recipe red enchilada sauce
1.5 cups shredded cheddar cheese

Preheat the oven to 375. Coat a 9x13 baking dish with nonstick cooking spray.

In a large skillet, heat the vegetable oil over medium heat. Add the sweet potato and poblano and saute for about 10 minutes, until the sweet potato begins to soften. Add the garlic and chorizo, breaking up the sausage as it cooks. Cook about 10 minutes.

Fill each tortilla with some of the filling. Roll and place seam-side down into the baking dish. Pour the enchilada sauce on top of them evenly and top with shredded cheese. Bake 18-20 minutes or until cheese has melted and sauce is bubbly.


To freeze: Assemble but do not bake. Cover with wrap and foil. At least partially thaw and follow directions above, adding 10-15 minutes to the baking time.

Red Enchilada Sauce

I've always bought the canned enchilada sauce in the past so I was excited to find a recipe for it. I couldn't believe how easy it was to make and SO much better flavor! Use it to top your favorite enchiladas before baking.

2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1/4 cup tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups water

Add the oil, flour, and chili powder to a medium saucepan over medium heat. Whisk the ingredients together; cook until it begins to bubble, then continue to cook and whisk for 1 minute.

Add the rest of the ingredients and whisk until smooth. Allow it to come to a simmer, which will let it thicken slightly. Remove from heat.

Baked Chicken Fajitas

I love chicken fajitas, but by the time I get everything chopped & prepped I don't want to stand at the stove cooking! In this recipe you throw everything into a baking dish and let your oven do the work. This can be made into a freezer meal easily by putting everything into a gallon freezer bag, then thawing and baking when needed.

1-1/2 lbs boneless chicken breast, sliced into thin strips
15 oz can diced tomatoes
4 oz can chopped green chilies
1 sweet onion, cut in half and sliced
1 green pepper, sliced (I used half each of green, red, and yellow peppers)
3 tbsp vegetable oil
1 packet fajita seasoning mix
flour tortillas and favorite toppings (cheese, sour cream, avocado/guacamole, lettuce, salsa)

Preheat oven to 400 degrees. Mix together chicken, tomatoes, chilies, onion, and bell pepper in a greased 9x13 baking dish. Drizzle oil and sprinkle seasoning over chicken & vegetables; toss to coat. Bake for 20-25 minutes. Serve in warm tortillas with favorite toppings.

Enchiladas Suizas

I was looking for a great enchilada recipe and came across this one. I modified it a bit to suit my tastes and it was fantastic! I've made it many times and my family devours it. It also freezes well, so make a couple at a time -- one to eat tonight and one to freeze for later. :)

16 oz jar mild tomatillo salsa
12 small corn tortillas
canola oil for frying
2 cups shredded monterey jack cheese
1 cup shredded mild cheddar cheese
2 cups shredded, cooked chicken thigh meat (or you can use breast) -- seasoned how you like taco meat (I use either taco seasoning or a bit of cumin, chili powder, paprika, oregano, salt, pepper)
1 cup heavy cream
3 green onions, chopped

Preheat the oven to 350 degrees. Put ~1/4 the jar of salsa in the bottom of a 9x13 baking dish. Combine the cheeses and keep half of it aside for topping.

In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll.  Place about 2 tbsp chicken and 2 tbsp cheese down the center of each; roll and place seam side down in the baking dish.

After all the rolled tortillas are in the dish, pour the rest of the salsa over the top and cover evenly with heavy cream. Sprinkle with the remaining cheese mixture and the green onions.

Bake uncovered for 25 minutes. Serve immediately with any additional toppings you like - sour cream, crumbled queso fresco, olives, tomatoes, shredded lettuce, salsa, avocado/guacamole, etc.

Chicken Tortilla Soup

This Rachael Ray recipe is FANTASTIC and my whole family gobbled it up!  It is a bit on the spicy side, so cut down on the peppers if you can't handle the spice.  Enjoy :-)

Ingredients

• 3 cups chicken stock
• 1 pound chicken tenders
• 1 bay leaf, fresh if available
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 4 slices thick, smoky center cut bacon, chopped
• 1 onion, finely chopped
• 4 cloves garlic, chopped
• 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
• 1 (28-ounce) can crushed fire roasted tomatoes
• Salt
• 4 cups lightly crushed corn tortilla chips
• 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
• 1 lime, cut into wedges
• 1/2 red onion, chopped
• Freshly chopped cilantro leaves, for garnish

Directions

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

Quick Bean and Rice Tacos/Burritos

This is one of my go to quick meals when I don't have something else planned. I often fix it for lunch since it comes together so quickly. It has the added bonus of being very healthy.

‎1 Cup water or chicken broth
1 can drained black beans or 1 1/2 cups cooked black beans if you use dried
1 bell pepper (whatever color you want)
2 cloves minced garlic
1 teaspoon Cumin
1 cup salsa
1 cup instant brown rice

Combine everything but rice in a medium sauce pan and bring to boil on medium-high heat. Once boiling, add rice and stir. Bring back to boil, cover and reduce heat to low. Simmer 5 minutes. Remove from heat and let sit covered for 5 minutes or until moisture is mostly absorbed. Spoon into tortillas and top with standard burrito or taco fixings.

 

 

Green Chili Chicken

This recipe is as easy as it gets. It also happens to be delicious. It's my favorite take on salsa chicken and has been a staple in our house since we were married. I serve it in corn tortillas or over tortilla chips to keep it gluten free, but you can make burritos out of it using flour tortillas if you don't need to keep it gluten free.

Ingredients:
2-3 boneless skinless chicken breasts (can be frozen)
1 small can salsa verde (I use Herdez)
1 small can diced green chilis
1 tbsp cumin
1 tsp chili powder
1 tsp oregano

Combine all ingredients except the chicken in your crockpot. Add the chicken breasts. Cook over low heat until easily shredded (about 6 hours in my crockpot). Shred shortly before serving and let it absorb the sauce. Serve as tacos, burritos, nachos, or in a bowl over rice and beans.

Cafe Rio Chicken

This was a recipe I found on Pinterest and knew I had to try! It's super easy since you cook it in a crockpot, and it's so versatile - serve as tacos, over salads, on a bun... My entire family devoured this when I made it, and it's now something we make regularly. You can also freeze this, either before or after cooking. It's also easy to double the ingredients for a large crowd, or just for extra to freeze.

Ingredients:
2 lbs chicken breasts
1/2 small bottle Italian dressing
1/2 tbsp minced garlic
packet ranch dressing mix
1/2 cup water
1/2 tbsp chili powder
1/2 tbsp ground cumin

Mix all ingredients except chicken in a bowl and whisk together. Place chicken in crockpot and pour liquid over. Cook on high 5-6 hours or low 8 hours**. Shred with a fork and serve.

If freezing prior to cooking, simply put everything in a gallon freezer bag instead of the crockpot. Thaw (or mostly thaw) before cooking as instructed above.

If freezing after cooking, simply thaw and reheat for a delicious meal.

**All crockpots vary. I have an oval 6-qt crockpot and this will cook (with 2.5 lbs chicken) in 3 hours on high or 5 hours on low. If it gets done early, I simply shred and turn the crockpot to the warm setting until it's time to eat.

Lentil Tacos

I discovered this recipe a few years ago and it's been a staple in our home since. Everyone loves tacos and these are even better than the traditional beef tacos made using the taco seasoning at the store. They're healthier and vegetarian too (assuming you use veggie broth rather than chicken broth). I was skeptical when I first tried it, but I've been a huge fan ever since.


Ingredients:

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken or vegetable broth
1 cup salsa

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.

Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender (took only about 20 minutes for me).

Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Serve in corn tortillas with cheese, sour cream, shredded lettuce and whatever other taco fixins you normally use.

Texican Casserole

This recipe comes from The Scramble, a weekly menu plan email I receive (and also test recipes for). I thought it sounded absolutely delicious when I read it and couldn't wait to make it. It did not disappoint! My kids devoured it (my two year old had TWO helpings!) and my husband loved it as well. Super easy, especially when you cook the rice ahead of time. Feel free to serve with additional hot pepper sauce at the table.

2 cups cooked white or brown rice (from about 3/4 cup dry rice)
15-oz can black beans, drained and rinsed
1 lb cooked ground beef (you could also use 1 cup cooked chicken or steak, or no meat at all)
1 1/2 cups shredded cheddar cheese
1/2 cup reduced fat sour cream
1 cup salsa
1/2 cup tortilla chips, crushed

Spray a 9x13 casserole dish with nonstick cooking spray. Spread the cooked rice on the bottom. Top it with the beans, meat, 1 cup of the cheese, sour cream, and salsa. Stir it to gently combine the flavors, but maintain the layer of rice at the bottom. Sprinkle the crushed tortilla chips and remaining 1/2 cup cheese on the top.

If you are freezing, cover with press-n-seal and foil. Let it thaw for 24 hours in the refrigerator then bake as directed below (remove the press-n-seal and replace the foil).

If you are cooking it tonight, cover with foil and bake in a 350 degree oven for 40 minutes. Remove the foil and let it bake for 10 more minutes or until the cheese is bubbling. Allow it to cool a few minutes before serving.

Chicken Enchilada Casserole

This was inspired by a turkey and mushroom enchilada casserole, but it became quite different and needed its own recipe. It can easily be divided into smaller casserole sizes, just cut back on the cooking times. I usually make two smaller casseroles and freeze the second one. It makes for a great freezer meal!

Ingredients
14 CORN tortillas
1 28oz. can of Green enchilada sauce, Medium spicy
1 lb. ground chicken
1 packet taco seasoning (I recommend Taco Bell brand)
1 small can diced green chiles
1/2 cup water
8 oz. mexican blend shredded cheese.

Preheat oven to 350.

Brown chicken, drain. Add green chiles, taco seasoning, and 1/2 cup water. Simmer for about 5 -10 minutes.

In 9 x 13 dish, pour just enough of the sauce to cover the bottom.

Layer 6-7 corn tortillas along the bottom. Spoon meat mixture over top, using a spatula, pat down so it's as flat and compact as can be. Top with remaining tortillas and pour over the rest of the enchilada sauce.

Cover with foil and bake for about 35 -40 min, then remove foil, sprinkle cheese over top and broil on LOW for 5-10 min...till cheese on top is bubbly and starting to brown.

Let stand for about 10 min. before cutting.

Taco Seasoning Mix

Put in quart storage bag (or small storage container):
4 tsp chili powder
1 tbsp paprika
2 tsp onion powder
1 tsp salt
1/2 tbsp garlic powder
1/8 tsp ground red pepper

Makes ~4 tbsp... Use 1 tbsp per 1 lb ground meat, more or less to your liking.

Tex Mex Stuffed Peppers

These were amazing! I couldn't even tell I was eating a pepper because of how this cooked together. My kids didn't eat too much of the pepper, but they LOVED the filling. :)

3 green bell peppers
7 tbsp uncooked long-grain white rice
1-1.5 lbs ground chuck
1/2 tbsp ground cumin
1 tbsp oregano
1/3 large yellow onion, chopped
1/2 tbsp salt
1/2 tsp pepper
8-oz can tomato sauce
~1 cup mild chunky salsa
1/3 cup cheddar cheese

Cut peppers in half lengthwise and remove stems and seeds. Bring 4 quarts of water to a boil. Plunge peppers into boiling water and cook for 5 minutes, until slightly tender. Drain well.

Pour tomato sauce into bottom of pan. Place pepper halves in pan on top of sauce. In a very large bowl, gently combine the rice, ground chuck, cumin, oregano, onion, salt, and pepper. Do not compress meat while mixing. Fill each pepper half with some of the mixture. Spoon some of the salsa over each pepper half. Sprinkle each with some of the cheese. Cover casserole with foil.

To serve immediately: Bake at 350 for about 45 minutes, until peppers are tender and meat is cooked through.

To freeze: Wrap with saran wrap and foil. To serve, thaw in refrigerator overnight, then remove saran wrap (recover with foil). Bake at 350 for 45 minutes, until hot and bubbly.

Tortilla Soup Mix

Place in gallon storage bag:
2-1/2 cups slightly crushed tortilla chips

Place in a quart storage bag:
1 cup long grain rice

Mix the following and place in quart storage bag:
2 tbsp chicken bouillon granules
2 tsp lemon flavored sugar
1 tsp lemon pepper
1 tsp dried cilantro leaves
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 cup dried minced onion

Needed for cooking:
1 (5-oz) can chicken
1 (10-oz) can diced tomatoes and green chilies

Directions:
Remove seasoning packet and rice from the large bag. In a one gallon soup pot, add the rice and 10 cups of water. Add can diced tomatoes and green chilies, plus the seasoning packet. Bring to a boil; then lower the heat, cover and simmer for 20 minutes. Add the tortilla chips, replace the cover and simmer 5 more minutes. (Makes 3 quarts soup.)

Tequila Lime Chicken

2 lbs raw boneless skinless chicken breasts
1/4 cup soy sauce
3 T bottled margarita mix
1 T tequila
1 T lime juice
1 t. dry mustard
1 t. minced garlic

Combine all ingredients in a large freezer bag. Mix well, seal, and freeze.

Serving Day: Slice each breast in half horizontally, so that no piece is more than 1" thick. Arrange chicken slices on a greased broiler pan. Broil chicken 5" from the broiler, turning frequently and basting, for 15 to 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 170°. Do not baste during the last 5 minutes of cooking. If you prefer, chicken can be grilled over medium heat for approximately 30 minutes, turning and basting every 5 minutes. Do not baste during the last 5 minutes of grilling. Discard remaining marinade.

Aztec Quiche

1 1/4 c. grated Monterey Jack cheese
3/4 c. grated mild cheddar cheese, divided
9" deep-dish frozen pie shell
4oz can diced green chilies
1 c. half and half
3 eggs, beaten slightly
1/2 t. salt
1/8 t. ground cumin

Spread Monterey Jack cheese and half of cheddar over bottom of pie shell. Sprinkle diced chilies over cheeses. In a bowl, mix the half-and-half, eggs, salt, and cumin. Pour carefully into pie shell. Sprinkle with remaining cheddar. Cover pie with foil and freeze.

Serving Day: Thaw quiche in fridge. Preheat oven to 325°, remove foil, and bake uncovered for 40-50 minutes or until center is set.