Cuisine: Mexican
Instant Pot Chicken Chili
This Instant Pot Chicken Chili is a lighter version than traditional beef chili. Cooking in an Instant Pot makes dinner effortless during a busy work week.
By - Prep: 15 mins
- Cook: 40 mins
- Yields: 4 - 6 Servings
Tortilla Soup
WARNING: This is gonna be hot!
There are hundreds of recipes for tortilla soup. I found on in the Los Angeles Times years ago and have been making ever since. The first time I made this soup, I made a very big mistake. Instead of putting one chipotle chile packed in adobo sauce, I put the whole 4 ounce can of chiles in! This is REALLY not a good idea. We manage to eat it anyway…. I won’t go into details!
The reason that I like this recipe is that it is not roux* based, which makes it lower in fat. When I open a can of chipotle chiles packed in adobo sauce, I put one in the recipe. The rest I wrap individually in plastic wrap and put them in a zip-lock bag and freeze them for the next time I make soup.
*Roux is a cooked mixture of flour and a cooking fat, like butter, that is used to thicken sauces and gravies.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Serving
Jalapeño Corn Casserole
This Jalapeño Corn Casserole has sweet corn, sharp cheddar, and spicy jalapeños. You can step up the heat by increasing or lessening the amount of jalapeños you use. It's the perfect side dish to serve a crowd and super easy and delicious!
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 - 10 Servings
Chi Cheese Quesadilla
Sadly, our local go-to Mexican restaurant is closing in a few days. One of my favorite items on the menu:
Chi Cheese Quesadilla - char-broiled chicken or carne asada, spiced with our chipotle chile and barbecue sauce. I guess I now have to start making it at home.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
Fried Tamale Egg & Cheese Skillet
Every Christmas eve we make tamales with a group of friends. My friend Ginger told me to fry up the leftovers, add eggs and cheese. This is now my favorite way to eat tamales. It's all about the crispiness.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Tex-Mex Stew
I love pulling things from my pantry and freezer and making dinner. This Tex-Mex Stew didn't seem like it would be very good because it uses frozen peppers and onion soup mix, but I was wrong. It takes 5 minutes to prep and about 15 minutes to cook. I didn't even use a fork to eat it, just tortilla chips. You could actually pour it into a bag of Fritos, like Frito Pie.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 6 - 8 Servings
Homemade Corn Tortillas
If you want to up your taco night game, try some Homemade Corn Tortillas. It's a simple mixture of masa harina and water, which results in the most wonderful corn tortillas you ever tasted.
- Prep: 10 mins
- Cook: 20 mins
- Yields: Makes 24 Servings
Mexican Potatoes
These simple Mexican Potatoes are a great addition to your taco night. They are delicious and flavorful make a nice change from our usual Spanish rice.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 Servings
Chorizo, Potato Tortilla & Egg Skillet
On the weekends, I usually look through the fridge and concoct some sort of breakfast. This Chorizo, Potato Tortilla & Egg Skillet is what I came up with. Having a cast iron skillet works really well for this. Chorizo is a type of pork sausage with smoked paprika.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Angie’s Chilaquiles
My friend Angie made these Chilaquiles last week and it's all I could think about. It's a fantastic recipe that she made up. You can also use the sauce for huevos rancheros. Chilaquiles is a traditional Mexican dish. Typically, corn tortillas are cut in quarters lightly fried and topped with green or red salsa. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 10 Servings
