South of the Border

If you love Mexican food as much as I do, today's post is sure to have something you'll love. The recipes today include Farrow Black Beans Mexican Bowl and Cafe De Olla. Yum! 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.

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

FARROW BLACK BEANS MEXICAN BOWL [VEGAN]

This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435

To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.

Ingredients

1 tbsp olive oil

1 tsp chopped garlic

2 tsp oregan

1 cup red onions (chopped)

1 cup green bell pepper (chopped)

1 tbsp jalapeno pepper (seeds removed and chopped)

1 tbsp chopped cilantro

3 roma tomatoes (blanched, peeled and mashed)

1/2 tsp sugar

1/2 cup sweet corn kernels

1 15 oz. can black beans (rinsed and drained)

1 1/4 tsp salt

1 tsp lime juice

2 cups farrow (cooked)

1 cup shredded lettuce

1 whole avocado (seed removed and sliced/chopped

Preparation

Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.

Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.

Add sugar, corn, black beans, salt, lime juice.

Mix very well and cover and cook for 3 – 4 minutes.

Lastly add farro and mix well so that farro is properly coated and turn off the flame.

In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.

CORN SALSA

This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback

Ingredients

1 15 -ounce can yellow corn, drained

1 15-ounce can white corn, drained

1 4-ounce can chopped green chiles, drained

1 2 .5-ounce can sliced black olives, drained

4 scallions, finely chopped

2 tomatoes, finely chopped

2 jalapeno peppers, seeded and chopped

3 tablespoons white vinegar

1/3 cup olive oil

Kosher salt

1 tablespoon finely chopped fresh cilantro

Directions

Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.

Just before serving, add the cilantro to the salsa.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free