Mexican Recipes

If you like Mexican food as much as I do, today's post is for you. Check out the Vegetable Fajitas and the exceptionally yummy Apple Cinnamon Empanadas, then go from there. Enjoy!

MEXICAN QUICHE

This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”

Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes

View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319

Ingredients

1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)

1 cup 4 cheese Mexican blend

1 large green or red bell pepper, chopped

1 can (4-oz.) ORTEGA® Diced Green Chiles

2 large green onions, sliced

4 eggs, lightly beaten

3/4 cup ORTEGA® Salsa Prima Homestyle Mild

3/4 cup NESTLÉ ® Carnation ® Evaporated Milk

Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes

Directions

Preheat oven to 375 degrees F.

Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.

Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.

Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.

QUESADILLAS

Recipe Yield: Yield: 8 servings (2 wedges)

Source: Forbidden Foods Diabetic Cooking

Book Title: Forbidden Foods Diabetic Cooking

View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas

Ingredients

1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese

1 green onion, minced

1-3 tablespoons canned chopped green chilies (to taste)

4 8-inch flour tortillas

Chunky salsa, for topping or dip

Directions

In a medium bowl, toss together the cheese, green onion, and chilies; set aside.

Spray a medium skillet with nonstick cooking spray and place over medium heat.

When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.

When the cheese begins to melt, about 1 minute, fold the tortilla in half.

Continue cooking until lightly browned and crisp on both sides, about 1 minute.

Transfer to a cutting board.

Repeat with the remaining tortillas and filling.

Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g

Diabetic Exchanges: 1 Starch, 1 Fat

JALAPENO BROCCOLI

Recipe Yield: Yield: 4 to 5 servings

Source: America's Everyday Diabetes Cookbook

Book Title: America's Everyday Diabetes Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/jalapeno-broccoli

Ingredients

1 teaspoon salt, optional

1 head broccoli, trimmed and separated into spears

1 tablespoon balsamic vinegar

2-3 tablespoons olive oil

2 fresh jalapeno peppers, thinly sliced (with or without seeds, depending on desired hotness)

1/4 cup toasted pine nuts

Few sprigs fresh coriander or parsley, chopped

Directions

Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes (depending on desired tenderness).

Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar.

In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2 to 3 minutes until softened.

Take peppers with all the oil from the pan, and distribute evenly over the broccoli. Garnish with pine nuts and herbs.

Nutritional Information Per Serving: Calories: 142; Fat: 9 g; Fiber: 6 g; Sodium: 206 mg; Protein: 8 g; Carbohydrates: 14 g

Diabetic Exchanges: 2 Vegetable, 1/2 Lean Meat, 1-1/2 Fat

VEGETABLE FAJITAS

This is from the Vegetarian Times website (posted May 10, 2017), and begins, “Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal.”

Makes 4 servings.

To view this online, click here.

Ingredients

1 recipe Mojo Chili Marinade, click here for recipe (recipe also follows)

3 medium bell peppers (one red, yellow and green), quartered

1 large red onion, cut into 1/4-inch-thick slices

4 portobello mushroom caps

4 to 6 8-inch flour tortillas

Directions

Prepare marinade in large shallow glass bowl. Add vegetables, turning to coat. Let marinate for 30 minutes or up to 2 hours, stirring occasionally.

Preheat gas grill to medium-high or prepare a hot charcoal fire. Set fine-meshed grill rack on top to heat.

Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, turning often, 5 to 10 minutes. Transfer vegetables to shallow bowl when done. When all vegetables are grilled, cut into thin strips.

Place each tortilla on grill until warm or hot according to package directions. Transfer tortillas to serving plates. Spoon about 1 cup of vegetables onto tortillas. Top each serving with shredded vegan cheese, salsa and cilantro; roll up.

Nutrition Information: Calories: 250; Carbohydrate Content: 40 g; Fat Content: 7 g; Fiber Content: 4 g; Protein Content: 7 g; Saturated Fat Content: 2 g; Sodium Content: 270 mg

MOJO CHILI MARINADE

This is from the Vegetarian Times website (June 2, 2002). Makes 1 serving.

To view this online, click here.

Ingredients

2 tsp. grated orange peel

1/2 cup orange juice

1 Tbs. fresh lime juice

1/3 cup olive oil

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 Tbs. chili powder

1 Tbs. minced garlic

2 Tbs. minced onion

Directions

In food processor or blender, combine all ingredients, and process until smooth and well blended.

Pour marinade into large bowl. Add vegetables or other foods to be marinated, turning to coat.

If preparing ahead, store in airtight container in refrigerator up to three days. Stir well before using.

Nutrition Information: Calories: 45; Carbohydrate Content: 2 g; Fat Content: 4 g; Sodium Content: 40 mg

APPLE CINNAMON EMPANADAS

It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled

1 (8 oz.) package cream cheese, softened

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions

1/4 cup milk

1/3 cup butter, melted

Directions

Preheat oven to 375° F. Lightly grease 2 baking sheets.

Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.

Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.

Bake for 15 minutes or until golden brown; serve warm.