Mexican Recipes

If you love Mexican food, today's post is for you. Check out the Guacamole with Queso Fresco, the Sweet Potato Quesadillas, or any of the other yummy recipes in today's post. Enjoy!

QUESO

This is from Alexa Weibel in The New York Times cooking e-newsletter. Alexa wrote, "Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and ’40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice."

Yield: 6 cups; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1020844-queso.

Ingredients

For the Queso:

1 (2-pound) block processed American cheese, such as Velveeta

1 (10-ounce) can diced tomatoes with chiles, preferably Ro-tel brand

Tortilla chips, for serving

For the Additions (Optional):

1 cup rinsed canned black beans

3/4 cup thinly sliced scallions (about 7 scallions)

1/2 cup chopped cilantro

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon red-pepper flakes, plus more to taste

1/4 teaspoon dried oregano, preferably Mexican oregano

1/4 packed teaspoon fresh lime zest, plus 2 teaspoons juice (from about 1 lime)

Minced canned chipotle chiles en adobo, to taste

Kosher salt

Preparations

Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you’re feeling extra.

Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

BUSH'S® BLACK BEAN QUESADILLAS

This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.

"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"

Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4

To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.

Ingredients

2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained

1 cup salsa

2 cups shredded Colby & Monterey Jack cheese

8 (8-inch) flour tortillas

1/3 cup sour cream

Directions

Mash one can of beans.

Mix in remaining can of beans, salsa.

Spread mixture evenly on 4 tortillas; top with cheese.

Cover with remaining tortillas.

Heat skillet & cook quesadillas 2 minutes.

Cut into wedges & serve with salsa & sour cream on the side.

SALSA VERDE SCRAMBLED EGG TACOS

This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.

Ingredients

6 eggs

1/4 cup milk

1/4 teaspoon salt

2 tablespoons butter

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package

1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend

1/2 cup pico de gallo

1 medium avocado, pitted, peeled, diced

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

Preparation

In large bowl, beat eggs with whisk. Add milk and salt; beat well.

In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.

Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.

Expert Tips

Try chopped tomatoes in place of pico de gallo.

Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!

Add cooked breakfast sausage to tacos for a flavor twist.

Nutrition: 6 servings (2 tacos each); 1 Serving: Calories: 310 (Calories from Fat: 190); Total Fat: 21 g (Saturated Fat: 8 g, Trans Fat: 0 g); Cholesterol: 210 mg; Sodium: 550 mg; Total Carbohydrate: 18 g (Dietary Fiber: 2 g, Sugars: 2 g); Protein: 10 g

% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 10%

Exchanges: 1 Other Carbohydrate, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 2 1/2 Fat

Carbohydrate Choice: 1

SWEET POTATO QUESADILLAS

This is from Vegetarian Times, and begins, "This fork-and-knife quesadilla is great topped with salsa and guacamole." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sweet-potato-quesadillas-recipe/.

Ingredients

2 Tbs. vegetable oil

1 small onion, finely chopped (1 cup)

2 cloves garlic, minced (2 tsp.)

3 cups grated sweet potatoes

1 small jalapeno chile, chopped

2 tsp. ground cumin

1/2 tsp. dried oregano

1 cup fresh or frozen corn kernels

4 8-inch flour tortillas

Preparation

Heat oil in large skillet over medium heat. Add onion and garlic, and season with salt, if desired. Cook, covered, 8 minutes. Add sweet potatoes, jalapeño, cumin, and oregano; cover, and cook 
10 minutes, stirring often. Stir in corn, and cook 1 minute, or until heated through. Season with salt and pepper, if desired.

Spread 1/2 cup filling on one-half of each tortilla, leaving 1/2-inch border around edges. Fold tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)

Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.

GUACAMOLE WITH QUESO FRESCO

This comes from Old El Paso, and begins, "Try this delicious twist on guacamole with queso fresco cheese."

Prep Time: 15 minutes; Total Time: 15 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/guacamole-with-queso-fresco.

Ingredients

5 Avocados from Mexico™, pitted and peeled

3 tablespoons lime juice

1 can (4.5 oz) Old El Paso™ chopped green chiles

1/4 cup chopped fresh cilantro leaves

1/2 cup crumbled queso fresco cheese (2 oz)

1/2 teaspoon salt

Chopped fresh red onion, if desired

Tortilla chips, if desired

Preparation

In medium bowl, mix all ingredients except onion and chips, mashing avocados. Sprinkle with onion.

Serve with chips.

Expert Tips

If you want to make a smaller batch, use the entire can of chiles, but use about half the amount of each remaining ingredient.

TOFU RANCHEROS

This was in the January/February 2015 Vegetarian Times (page 42), and begins, "This tasty scramble is a veganized version of huevos rancheros. It's an easy brunch or dinner dish, served with slices of avocado and orange." Serves 4 in 30 minutes or less.

Ingredients

1 1/2 Tbs. olive oil

1 medium onion, quartered and thinly sliced (1 1/2 cups)

1 medium green bell pepper, cut into short, thin strips (1 1/2 cups)

1 14-16 oz. pkg. soft or firm tofu, drained, patted dry, and cut crosswise into 6 slabs

1 cup prepared medium or mild salsa, plus more for serving

2 medium tomatoes, diced (1 cup)

1-2 small fresh jalapeno chiles, seeded and minced

1 tsp ground cumin

1/4 tsp ground turmeric, optional

1 cup cilantro leaves, chopped

8 corn tortillas, warmed

Directions

Heat oil in large skillet over medium heat. Add onion, and saute 5 minutes, until translucent. Add bell pepper, and cook 5-7 minutes more, or until vegetables begin to brown. Add tofu to skillet, crumbling each slab as it goes in.

Stir in salsa, tomatoes, and chiles, followed by cumin and turmeric (if using). Cook 5-8 minutes, or until tomatoes have softened and ingredients are melded and piping hot. Stir in cilantro, then season with salt and pepper, if desired.

Divide tofu minuter among tortillas, and serve with salsa.