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An easy seafood dinner for the grill, with a nice blend of apricot, cheese and shrimp. How to make Grilled Shrimp Quesadillas Ingredients: 1 tablespoon canola oil 1 tablespoon butter 1/2 pound fresh mushrooms, chopped 6 tablespoons apricot preserves 6 (10 inch) flour tortillas 6 ounces Havarti cheese, thinly sliced 1/2 pound cooked, peeled, deveined […]
How to make Mexican Taco Lasagna Ingredients: 1 pound 450g ground beef ½ cup 60g shredded Mexican blend cheese 14 ounces 400g canned chopped tomatoes in juice 1 cup 240ml tomato or tomatillo salsa 1- ounce 28g package taco seasoning mix 10 soft corn tortillas 6 inches/15cm across Instructions: Preheat your oven to 350 degrees […]
How to make Chicharron De Ribeye Con Guacamole Ingredients: For Guacamole: 2 large haas avocados mashed 1 large serrano pepper minced 1 clove garlic minced 3-4 dried chile piquin crushed, optional Handful of chopped cilantro Juice of 1 keylime Salt to taste For Ribeye: 1 pound nicely marbled ribeye steak Carne asada seasoning homemade or […]
How to make Chile Colorado Ingredients For the sauce: • 1 teaspoon of olive or vegetable oil • 1 small white onion finely chopped • 2 cloves of garlic minced • 1/2 teaspoon cumin • 1/2 teaspoon dried oregano • 3 whole dried ancho chiles • 1 14.5-ounce can of Hunt’s Fire Roasted Tomatoes undrained […]
How to make Crock Pot Green Enchilada Chicken Soup Ingredients * 6 Boneless Skinless Chicken Thighs Diced * 2 White Beans Canned 15 oz, drained and rinsed * 28 oz can Green Enchilada Sauce * 4 oz Salsa Verde * 1/2 tsp Salt * 1/2 tsp Pepper * 1 cup Heavy Whipping Cream * 2 […]
Pico de gallo is a type of salsa. It’s Spanish for “rooster’s beak,” and according to The New Food Lover’s Companion, it got its name because it was eaten by hand with your thumb and forefinger—which looks like a rooster’s pecking beak. How to make Pico De Gallo It’s more of a relish in texture, […]
How to make Slow Cooker Chicken Tortilla Soup Ingredients 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon […]
How to make Campechana Ingredients: 2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces) 1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed Kosher salt 1 small tomato, seeded, finely chopped (about 3/4 cup) 1–2 jalapeños, stems, ribs, and seeds removed, finely chopped 1/2 cup tomato–clam cocktail, such as […]
Chiles rellenos, “stuffed chiles,” are one of Mexico’s most celebrated dishes, believed to have been born in the city of Puebla, a region famous for its culinary creativity. Traditionally, roasted poblano peppers are stuffed with cheese, dipped in a cloud-like whipped egg batter, and fried until golden, a labor of love often reserved for special […]
How to make Rotel Tacos Ingredients: 1 lb ground beef 1 tablespoon taco seasoning 1 can rotel tomatoes with juices 10 ounces 8 ounces Velveeta ½ block 10 nacho cheese taco shells 2 cups romaine lettuce chopped 3 tablespoons sour cream Cilantro for garnish Instructions: Add the beef and taco seasoning to a skillet and […]