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    You are in: Home / Cookbooks / Mexican
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    111 recipes in

    Mexican

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    This is a recipe from Ricardo. Posted for ZWT.

    Recipe #370187

    Satisfy your craving for something different tonight. It's good and fairly easy. This is stuff I usually have on hand too.

    Recipe #33919

    This is my best recipe. I conducted a LOT of research and experimentation to achieve this one, much of which involved eating chilies rellenos at Mexican restaurants all over the country and, subsequently conducting friendly interrogations of Mexican chefs and waiters. The result I achieved culminated in chilies rellenos that I like better than the ones at all of those great restaurants. It looks complicated but if you get your stuff laid out in advance it goes very fast and smoothly. I ended up using (heirloom) Anaheim peppers because that's what I raise in my garden but you can use Poblanos with equal success. I did cheat a bit on the batter coating for the peppers by using the tempura batter mix (an Asian product), and here’s why: having reviewed many batter recipes for chilies rellenos, I discovered that the base ingredients compared very closely with those of the tempura batter mix ingredients. The more important point, though, is that tempura batter is very easy to use, tastes great, and adheres incredibly well to the peppers during the frying process. I should also add that the sauce is a major feature of this recipe and it can be used with equal versatility on enchiladas and huevos rancheros. I hope you like these chilies rellenos as much as my friends, family and me! big pat.

    Recipe #181317

    This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.

    Recipe #112760

    49 Reviews |  By keen5

    This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy! HELPFUL HINT: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face. Prep time includes overnight refrigeration.

    Recipe #83800

    This is an award winning recipe I got from the local newspaper. The three-hour cook time includes about 2.5 hours chilling time before serving.

    Recipe #17624

    Great recipe for a non-sweet cheesecake that a good friend was willing to share with me.

    Recipe #31962

    A different appetizer that everyone will love! Try fire-roasted chilies in this instead of plain chilies. The recipe comes from Colorado Collage.

    Recipe #294811

    This recipe took me 20 years to get from my uncle! I've since made it my own. :) Note: This chili is fantastic with Recipe #199381

    Recipe #199378

    I searched all over for the perfect chili recipe. I finally ended up combining everything I liked and creating my own. We usually do a Creole rub on a bone-in rib roast and slow smoke/grill it and always have leftovers. That is the meat I use unless I am out and then I'll use either Venison or lean beef stew meat. Or, rub a chuck roast and smoke/grill it slowly at 250 degrees for 4-5 hours. Any smoked or slow grilled lean meat will add a great smoky flavor. Great with Recipe #364497

    Recipe #215782

    This came from Light and Tasty magazine. It looks so yummy! ZWT 3: Mexican or Italian, depending on tomatoes and seasonings used

    Recipe #221344

    I found this recipe in a magazine. John Wayne was my Daddy's favorite cowboy, so this quickly became one of his favorite dishes for me to make for him. I like to serve it when I make a pot of pinto beans, fried potatoes, and cornbread. Add some slices of onion, some chow chow and you have a good old "country dinner"! Hint: I add a chopped fresh jalapeno and /or green onion to make it spicy.

    Recipe #113670

    I'm always challenged to come up with my family's favorite Mexican food. This is a tried and true recipe that is so easy to make that no one knows how simple but delicious Chile Verde can be. ***** Served with Recipe#282467 makes a complete meal ;)

    Recipe #268423

    A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

    Recipe #28148

    I clipped this recipe out of my local paper years ago, and whenever I'll be out most of the day, and want to serve something tasty yet easy to make for dinner, this is what I make!

    Recipe #107883

    Easy to make with chicken or leftover turkey. Can also be made ahead and frozen, but increase baking time (cook covered for 1 hour, remove foil and then bake until bubbly and slightly browned on top).

    Recipe #83832

    4 Reviews |  By rumpie1

    We love to eat these for dinner; they're fast and easy. They are low in fat too! You can also throw in some rice and add sour cream for dipping along with the salsa. I cook the chicken in the oven (marinated in luisiana hot sauce and salsa) and then I make the Quesadillas when the chicken is still hot. You can also use previously cooked chicken.

    Recipe #57124

    I don't remember where I found this recipe but its a yummy 1-dish meal that's easy to put together.

    Recipe #113157

    I originally tasted this recipe at a friends house in high school. Her mom would make this as a weekly meal. It tasted so good, I knew it took a lot of time and effort. No so!! After some years of downright begging, I convinced her to give me the specifics. It's quick and easy and very good. My kids love it as much as I do. I always make one with cheese and one without for my husband who gags at the thought of cheese. I have also made it on top of the stove and fried my tortillas to a crisp with a little salt on top (kinda like no cheese nachos) Believe me, when you live with someone who doesn't eat cheese, you learn how to work around it. Oh, how I yearn for lasagna!!!! But that's another story. Anyway, enjoy!!

    Recipe #27461

    I really like fast food chili cheese burritos (I know, scary), but these are even faster and taste just the same! Literally 1 minute to make too! Well not quite, but REALLY close! EXCELLENT LATE NIGHT SNACK! Also, the beauty of this recipe is that there isn't really a recipe, make it how hot you want, however many you want, etc.!

    Recipe #112386

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