Recipe(tried): Re: Tamale Pie Menu?

Our standard would be pinto beans cooked with a small can of chopped green chilies, chopped onion, minced garlic, cilantro, and chili powder. Other things you might consider...

* Exported from MasterCook *

Microwave Chicken Tortilla Soup

Recipe By : Houston Chronicle-4/29/98
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Soups And Stews
Tex-Mex

Amount Measure Ingredient -- Preparation Method
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1/2 cup chopped onion
1 pound skinless boneless chicken breast halves
4 (14-1/2 oz) cans chicken broth or 7-1/4
cups homemade
4 teaspoons green jalapeno sauce ( recipe developed
with Tabasco jalapeno sauce)
1 teaspoon ground cumin
2 large ripe avocados -- halved & pitted
1/2 teaspoon salt or to taste
2 large tomatoes,chopped or 1 (14-1/2oz) can
tomatoes including liquid, chopped
2 tablespoons fresh lime juice
1/4 cup freshly chopped cilantro
1/2 cup shredded Monterey Jack cheese
2 cups regular-size corn chips or fried tortilla
strips

Place onion in a 2-qt. glass casserole. Cover with vented plastic wrap or lid and microwave on high power 2 min. Place chicken breasts at sides of casserole; recover. Microwave on med.-high (70%) 7-9 min. or until chicken is done.

Transfer chicken to a plate. To the same casserole, add broth, 2-1/2 tsp. jalapeno sauce and cumin. Re-cover and microwave on high 12 min. or until broth begins to boil. While broth is heating, use a spoon to scoop avocado into a med. bowl, and mash with a fork; add salt and 1-1/2 tsp. jalapeno sauce. Blend gently but thoroughly.

When chicken is cool enough to handle, chop and add to the soup along with tomato, lime juice, and cilantro. Sprinkle some cheese into 8 soup bowls; add soup, and garnish with mashed avocados and corn chips.

254 cal
20 g pro
14 g fat
12 g carb
2 g fiber
41 mg chol
732 mg sod

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* Exported from MasterCook *

Chili Con Queso

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Tex-Mex

Amount Measure Ingredient -- Preparation Method
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1 cup milk
1 tbl margarine
1/2 lb aged cheddar -- shredded
1 1/2 lb processed American cheese -- (Velvetta)
3/4 cup diced onion
3/4 cup diced green bell pepper

Heat milk in top od double boiler. Add margarine and cheddar. Cook, stirring, 2 min. Stir in Am. cheese, whisking until smooth. Stir in peppers and onion.

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* Exported from MasterCook *

Chipolte Salsa

Recipe By : David Rosengarten
Serving Size : 1 Preparation Time :0:00
Categories : Tex-Mex Condiments

Amount Measure Ingredient -- Preparation Method
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2 pounds (about 6) tomatoes -- cut in half
1 cup minced sweet onion
1 tablespoon fresh lime juice
1 tablespoon olive oil
2 cloves garlic -- minced
1 minced chipotle from canned chipotle in
adobo ( or more, to taste)
salt and pepper

Char tomatoes on a grill, under broiler, or in a cast iron pan. Put them in a bowl and add the remaining ingred. Mix together. Season with salt and pepper.

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* Exported from MasterCook *

Margarita Guacamole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 avocado -- peeled and chopped
3 tbl lime juice
1 tbl tequila
1 tbl orange liqueur
6 green onions -- sliced
2 plum tomatoes -- chopped
1 to 2 fresh jalapenos -- seeded and chopped
1 tbl chopped fresh cilantro
1 clove garlic -- minced
1/4 tsp salt

Combine avocado and lime juice, stirring to coat; mash mixture with a fork until blended (mixture will be lumpy). Add tequila and remaining ingred., stirring until well blended. Serve with tortilla chips. Yield: 2 cups

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* Exported from MasterCook *

Southwest Caesar Salad

Recipe By : Houston Chronicle
Serving Size : 4 Preparation Time :0:00
Categories : Salad Tex-Mex

Amount Measure Ingredient -- Preparation Method
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2 heads romaine lettuce -- washed and torn
1 1/2 cups Spicy Caesar Dressing
3/4 cup cooked black beans
3/4 cup roasted corn kernels
Red Chile Croutons
1/2 cup pumpkin seeds (pepitas)
1/2 cup cotija cheese (Mex. white cheese) or
other queso fresco
SPICY CAESAR DRESSING
1 egg yolk (see note)
1 tbl minced garlic
2 tsp Dijon mustard
2 anchovy fillets -- minced
1 1/2 tsp coarse black pepper
1/4 tsp salt
1/2 tsp ground coriander
1/2 tsp cumin
1 tsp Worcestershire sauce
2 tsp cold water
1/2 cup extra-virgin olive oil
1/2 cup canola oil
1 1/2 tbl Thai chili paste
juice of 1/2 each: lemon and lime
3 tbl freshly grated Parmesan cheese
RED CHILI CROUTONS
1/4 cup olive oil
1 tsp finely minced garlic
1 tbl powdered red chilies ( such as anchos or
pasillas) or chili powder
1 tsp salt
1 1/2 cups (1/2") bread cubes -- crust r

Salad:
Spin or pat lettuce dry and place in a large salad bowl. Add Dressing and toss lightly. Add beans, corn and half the croutons, then toss again. Taste to correct seasoning. Divide mixture among 4 chilled plates. Sprinkle with pepitas and cotija. Decorate with remaining croutons. Serve immediately.

Spicy Caesar Dressing:
Combine egg yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water in food processor; process until smooth. With motor runnung, pour oils in a slow, steady stream into egg mixture. When all oil has been incorporated, add chili paste, lemon and lime juice and Parmesan; process until smooth.
*The use of raw egg is discouraged because of the risk of salmonella poisoning. If concerned, use egg substitute, pasteurized eggs if available, or coddle the egg before adding. Place in an egg coddler or individual container that can be covered and set in a larger oan of simmering water on top of stove. Cook a few min. over very low hat, but don't let the yolk harden.

Red Chili Croutons:
Heat oil in saucepan. Add garlic, powdered chilies and salt. Cook about 2 min. or till toasted. Do not let garlic darken or it will be bitter. Place bread cubes in med. mixing bowl and pour seasoned oil over them; toss to mix well. Spread croutons evenly in a baking pan and toast in 325 degree oven until golden brown, about 4-7 min.

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* Exported from MasterCook *

Chocolate-Caramel Tortillas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Misc. Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 8" flour tortillas
1/2 cup semisweet chocolate chips
32 individually wrapped vanilla-caramel candy -- (from a 14oz bag)
2 tablespoons water

Heat oven to 375 degrees. Lightly coat cookie sheet with nonstick spray. Stack tortillas and cut in 8 wedges (you will have 48). Arrange wedges in a single layer on prepared cookie sheets. Lightly spray tops with cooking spray. Bake 9-11 min. until golden and crisp. Slide onto wire rack to cool. Meanwhile melt chocolate in a small saucepan over low heat. Put caramels and water in another small saucepan and stir constantly over low heat until caramels melt. Working with about 12 at a time, place wedges on a wire rack and drizzle with chocolate and caramel. Remove to waxed paper to harden. If necessary, remelt caramels and/or chocolate over low heat between batches. Store airtight with waxed paper between layers.

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