Recipe: Tex-Mex Recipes (20) - 01-20-98 Recipe Swap (part 2 of 3) - updated

20 TEX-MEX RECIPES (part 2 of 3)
Recipe Swap - January 20, 1998

RECIPES IN THIS FILE:
Prairie Fire Rice
Chile Roasted New Potatoes
Disneyland Shrimp Fajitas
Refried Bean Bake
Beef and Tequila Stew
Jack Daniel's Steaks
California Chilled Salsa
Cheesy Chilanda Casserole
Chicken Breasts Ole
Cumin-Honey Vinaigrette
Jalapeno Cheese Squares
Chicken Breasts Southwestern
Chiles Rellenos de San Diego
Chiles Rellenos Meatballs
Citrus Barbecue Sauce
Chicken Tortilla Bake
Cowboy Caviar Dip
Green Chili-Cheese Souffle
Tex-Mex Beef and Spinach Bake
Mexican Chicken and Rice

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PRAIRIE FIRE RICE
From: Bill,DC
Makes 6 servings

1 cup rice, uncooked
2 1/4 tablespoons butter
1 1/2 teaspoons minced garlic
1/4 onion, minced
2 1/4 cups water
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons marjoram
2 3/4 tablespoons chili powder
1/2 teaspoon salt

Rinse the rice in cold water and drain; set aside.

Melt butter in a large skillet and saute the garlic and onion over medium heat until onions are translucent.

Add all the rice and remaining ingredients, bring to boil and cook for 2 minutes.

Reduce the heat, cover and simmer for 20-25 minutes or until the water has just evaporated. Remove from heat and let stand for 5 minutes before serving.

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CHILE ROASTED NEW POTATOES
From: Bill,DC
Makes 6 servings

1 1/2 pounds new potatoes, washed and quartered
1 tablespoon olive oil
1 teaspoon kosher salt
1 1/3 tablespoons paprika
2 tablespoons chili powder

Preheat the oven to 350 degrees F.

Coat the quartered potatoes lightly with the olive oil. Mix the spices together; then roll the potatoes in the spices to coat. Place the potatoes on sprayed sheet pans.

Roast in the oven until tender, about 45 minutes.

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DISNEYLAND SHRIMP FAJITAS
Source: Disneyland Hotel in Cooking with Mickey II
Makes 8 servings

1/2 cup sliced onion
1/3 cup olive oil
1 lb shrimp, peeled, cleaned, cut into long thin strips
1 cup julienne green bell pepper
1 tbsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp oregano; ground
1 tsp salt
1/2 cup lime juice
1 tsp cornstarch
FOR SERVING:
8 (12-inch) flour tortillas
Sour cream
Cheddar cheese, grated
Lettuce, shredded
Black olives, sliced
Fresh tomatoes, diced
Green chili salsa

Saute onions in oil until tender.

Add shrimp, peppers and spices and cook until shrimp are pink and peppers are slightly wilted.

Add lime juice and mix in. Push shrimp mixture to one side of the pan and allow juices to run to the other side. Soften cornstarch in a little water and add to juices to thicken and glaze shrimp.

Warm tortillas and add a spoonful of shrimp filling to each. Garnish with sour cream, cheese, lettuce, olives, tomatoes and salsa.

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REFRIED BEAN BAKE
Recipe By: Betty Crocker's Mexican Made Easy
Makes 4 servings

1 (16 oz) can nonfat refried beans
1 medium onion, chopped
1 medium green pepper, chopped fine
4 egg whites
1 1/2 cups shredded cheddar cheese, divided use
1 tsp chili powder
1 clove garlic crushed

Preheat oven at 350 degrees F.

Mix beans, onion, green pepper, egg whites, 3/4 cup of the cheese, chili powder, and garlic clove.

Pour into ungreased 9x9x2-inch pan; sprinkle with remaining cheese.

Bake until hot and firm, about 30 minutes.

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BEEF AND TEQUILA STEW
Makes 6 servings

2 pounds boneless beef chuck, tip or round, cut into 1-inch cubes
1/4 cup unbleached flour
1/4 cup vegetable oil
1/2 cup onion, chopped (1 medium)
2 bacon slices, cut up
4 cups chopped tomato (4 medium)
1 (15 ounce) can garbanzo beans, drained
3/4 cup tomato juice
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup tequila
2 tablespoons snipped fresh cilantro
2 cloves garlic, finely chopped
1 1/2 teaspoons salt

Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain; set aside.

Cook and stir onion and bacon in same skillet until bacon is crisp.

Stir in browned beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.

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JACK DANIEL'S STEAKS
Source: Bon Appetit magazine
From: J-M, Me, 01-20-98

FOR THE SAUCE:
2 tablespoons minced shallot
1 tablespoon red wine vinegar
3 1/2 teaspoons cracked black pepper, divided use
2 cups beef stock
1 cup chicken stock
FOR THE STEAKS:
1/2 teaspoon each thyme, rosemary and marjoram
1/4 cup olive oil
1 tablespoon Jack Daniel's (or other whiskey)

TO PREPARE THE SAUCE:
Boil shallots in vinegar and 1 1/2 teaspoons of cracked pepper in medium saucepan till liquid is nearly gone (one or two minutes).

Add both stocks; boil till reduced to about 1/2 cup (about 20 minutes).

TO PREPARE THE STEAKS:
Rub steaks with herbs and remaining 2 teaspoons cracked pepper. Pour oil over and turn to coat. Marinate at room temperature for about 1 hour.

Heat skillet over medium high heat and brown steaks on both sides. Reduce heat and cook to desired doneness. Transfer to platter.

Add sauce to skillet and bring to boil. Just before serving add the Jack Daniel's to sauce then pour sauce over the steaks.

Best served with baked potato and a salad.

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CALIFORNIA CHILLED SALSA
Adapted from source: Jo Anne Merrill
Makes 10 servings

2 cups tomatoes, peeled, chopped
1 celery stalk, diced
1 onion, diced
1 green bell pepper, diced*
1 green chili pepper, chopped (or to taste)
1 tablespoon cider vinegar
1 tablespoon sugar
1 1/2 teaspoons salt

Combine all ingredients. (If finer texture is desired may be put through food grinder using fine blade.) Cover tightly and chill overnight.

*Also delicious made with red sweet peppers or a combination of red and green for nice color.

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CHEESY CHILANDA CASSEROLE
Source: Bennie Cox in the Tyler Morning Telegraph, January 2, 1991
Makes 4 servings

1 pound ground beef
1 medium-size bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup medium-hot picante sauce (plus additional for serving)
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas
2 cups shredded Monterey jack or cheddar cheese, divided use
FOR SERVING:
Lettuce, shredded
Sour Cream
Fresh Tomato, chopped

Brown meat with bell pepper, onion and garlic; drain.

Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes.

Spoon small amount of meat mixture in 13x9-inch baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil.

Bake at 350 degrees F for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes.

Top with lettuce, tomato, sour cream and additional picante sauce.

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CHICKEN BREASTS OLE
Makes 6 servings

"As I recall, this came from an old Sunset Magazine and it is really good!"

3 Whole boneless, skinless chicken breasts, split
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 (4 ounce) can dice Green chilies, drained
3 tablespoons finely chopped Onion
1/3 cup Butter, melted
1/4 teaspoon Chili powder
1/4 teaspoon ground Cumin
1 cup Tortilla chips, crushed
Wooden toothpicks
FOR SERVING:
Sour cream
Taco sauce
Hot cooked Mexican-seasoned rice (optional)

Between sheets of waxed paper, pound each chicken breast half until 1/4-inch thick.

Combine the cheeses with chiles and onion. Divide into 6 equal portions.

Sprinkle one portion of the cheese mixture down the center of each chicken breast. Roll chicken around filling, folding in ends and securing with wooden toothpicks.

Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips. Arrange chicken, seam side down, in a shallow greased casserole.

Bake at 375 degrees F for 45 minutes.

Serve with sour cream and taco sauce. Goes great with Mexican rice.

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CUMIN-HONEY VINAIGRETTE
Source: Bon Appetit magazine, October 1994
From: SueA, CA
Makes about 1 1/3 cups

Can be made 2 hours ahead.

4 tablespoons plus 2 teaspoons fresh lime juice
4 teaspoons honey
4 teaspoons chopped fresh parsley
4 teaspoons chopped fresh cilantro
4 teaspoons ground cumin
2 teaspoons seeded minced Jalapeno chilies
1 cup olive oil
Salt and pepper, to taste

Combine first 6 ingredients in bowl.

Gradually whisk in oil. Season with salt and pepper.

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JALAPENO CHEESE SQUARES
Source: Bon Appetit magazine, July 1991
From: SueA, CA, 01-20-98
Makes about 72 squares

10 large eggs
1/4 cup minced fresh jalapeno chilies
2 tablespoons chili powder
4 teaspoons ground cumin
1 1/2 cups milk (do not use low fat or nonfat)
4 cups grated Monterey Jack cheese (about 1 pound)
2 cups chopped green onions (about 12)
4 cups grated cheddar cheese (about 1 pound)

Preheat oven to 350 degrees F. Butter two 9-inch square glass baking dishes.

Whisk first 4 ingredients in large bowl to blend. Whisk in milk. Add Monterey Jack cheese and onions and stir to combine.

Divide mixture between prepared dishes. Sprinkle half of cheddar cheese over each dish.

Bake until tops are light brown and puffed, about 45 minutes. Cool slightly. Cut into 1 1/2-inch squares. Transfer cheese squares to platter and serve.

TO MAKE AHEAD:
Can be prepared 8 hours ahead. Transfer squares to heavy large cookie sheet. Cover and refrigerate. Before serving, rewarm in 350 degree F oven until heated through, about 10 minutes.

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CHICKEN BREASTS SOUTHWESTERN
Makes 4 servings

2/3 cup vegetable oil
1/3 cup lime juice
2 tablespoons chopped green chilies
1 teaspoon minced fresh garlic
4 skinless chicken breasts halves
8 slices cheddar cheese
Salsa (for serving)

In a 9-inch square baking pan stir together oil, lime juice, chiles and garlic for the marinade. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes.

Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.

Remove chicken from marinade; drain and discard marinade.

Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt.

Serve with salsa.

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CHILES RELLENOS DE SAN DIEGO
Source: Jo Anne Merrill
Makes 6 rellenos

1 package taco seasoning mix
16 ounces tomatoes
7 ounces whole green chile peppers (fresh or canned)*
1/4 pound Monterey jack cheese, cut into 6 strips
1/4 cup flour
Salt, to taste (optional)
2 eggs
1/4 teaspoon cream of tartar
1 cup canola oil

For the spicy tomato sauce which goes on top, combine the taco
seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.

Stuff each chile with a strip of cheese; set aside.

Combine the flour and salt; set aside.

Separate the eggs. Beat yolks until lemon yellow and slightly thickened; set aside.

Beat the whites until they are foamy. Add the cream of tartar and continue beating until the whites hold a stiff peak. Carefully fold yolks into whites; set aside.

Heat the oil in a skillet.

Roll the stuffed chiles in the flour. Dip into egg batter.

Fry in hot oil on each side until golden. Drain.

Serve with spicy tomato sauce.

*If fresh chiles are used, cut off the stem ends and rinse with cold water to remove seeds. Broil the chiles until the skin browns and blisters. Peel the chiles immediately, while they are still warm. If canned chiles are used, gently rinse with cold water to remove seeds; pat dry.

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CHILES RELLENOS MEATBALLS
Source: Jo Anne Merrill
Makes 8 servings

12 small potatoes (or 2 large baking potatoes)
1 pound ground beef
2 tablespoons vegetable oil, plus more for frying
1/2 pound Anaheim chile peppers, roasted, peeled and diced
1/2 cup minced yellow onion
4 eggs, separated
1/2 teaspoon salt
Ground black pepper (to taste)
Garlic salt (to taste)
Flour

Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash.

Saute ground beef in 2 tablespoons vegetable oil until browned; drain well.

Add beef to potatoes, then add chiles, onion and egg yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1 1/2-inches long.

Slightly beat egg whites. Dip each meatball in egg whites then roll in flour.

In a skillet, heat vegetable oil about 1/4-inch deep. Fry meatballs over medium heat until well browned, then drain on paper towels.

Serve hot, at room temperature, or refrigerate and reheat at serving time.

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CITRUS BARBECUE SAUCE
Makes about 2 1/3 cups of sauce

1 large onion, finely chopped
1 Ancho chile, seeded, finely chopped
1 tablespoon ground red chiles (or to taste)
1/4 teaspoon ground red (cayenne) pepper (or to taste)
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup lime juice
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon snipped fresh cilantro
1 teaspoon salt

Cook onion, Ancho chile, ground red chiles, and cayenne pepper in oil, stirring frequently, until onion is tender, about 5 minutes.

Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally.
CHICKEN TORTILLA BAKE
Source: Taste of Home magazine
From: Terry, tx
Makes 8 servings

3 cups shredded cooked chicken*
2 cans (4 oz each) chopped green chiles
1 cup chicken broth*
1 (10 3/4 oz) can condensed cream of mushroom soup**
1 (10 3/4 oz) can condensed cream of chicken soup
1 small onion, finely chopped (I also added a large clove of garlic, minced)
12 corn tortillas
2 cups (8oz) shredded cheddar cheese (I used reduced fat Mexican blend)

In a bowl, combine the chicken, chilies, broth, (undiluted) soups and onion; set aside.

Warm tortillas in the microwave according to package directions.

Layer half the tortillas on the bottom of a greased 13x9x2-inch baking pan, cutting to fit if desired. Top with half of the chicken mixture and half the cheese. Repeat.

Bake, uncovered, at 350 degrees for 30 minutes.

* I used three skinless, boneless chicken breast halves. I cooked the chicken breast in a can of chicken broth and a little water, then reserved 1 cup of the liquid.

**I used 2 cans of 98% fat-free cream of chicken soup and no mushroom soup.

NOTES:
I added a little Taco Bell taco sauce also.

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COWBOY CAVIAR DIP
Makes 12 servings

1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can ripe olives, chopped and drained
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 tbsp vegetable oil
2 tbsp lime juice
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/4 tsp ground cumin
1/8 tsp ground black pepper
FOR SERVING:
1 (8 oz) pkg cream cheese, softened
2 large eggs, hard boiled, peeled and chopped
1 green onion with top, sliced
Tortilla chips

Mix all ingredients together except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours.

TO SERVE:
Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. Serve with tortilla chips for dipping.

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GREEN CHILE-CHEESE SOUFFLE
Source: Jo Anne Merrill
Makes 6 servings

1 pound Monterey Jack cheese
3 eggs
1 (4 ounce) can chopped green chile peppers
1 cup buttermilk baking mix (Bisquick)
3 cups milk
1 tablespoon black olives, chopped (optional but highly recommended)
1 tablespoon sun-dried tomatoes*

The directions specify use of a food processor; a blender will work but processing times must be increased.

Preheat oven to 350 degrees F. Butter a 1 1/2 quart souffle dish or baking dish.

Fit the shredding disk into the food processor work bowl. Shred cheese. Remove from the bowl and set aside. (Or shred the cheese by hand.)

Fit the steel knife blade into the food processor work bowl. Combine eggs, chiles, baking mix and milk in bowl. Process until mixed well, 6-8 seconds. If chiles are whole, process mixture until chiles are chopped into 1/4-inch pieces, about 15 seconds.

Pour mixture into prepared dish. Add shredded cheese and stir gently to mix well.

Bake about 1 hour or until souffle is puffed and dry on top.

*If using oil-packed sun-dried tomatoes, drain, pat dry, and chop. If using the dry ones, rehydrate in a little hot water for a few minutes, drain, pat dry and chop.

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TEX-MEX BEEF AND SPINACH BAKE
Makes 8 servings

2 cups Bisquick baking mix
1/2 cup cold water
1 pound ground beef
1 envelope taco seasoning mix
1 cup water
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1/3 cup chopped green onion
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 egg, lightly beaten

Heat oven to 350 degrees F. Grease a 13x9-inch baking dish.

Combine (dry) baking mix and 1/2 cup cold water; stir until soft dough forms. Press dough into bottom of prepared baking dish; set aside.

Cook ground beef in large skillet until brown. Stir in (dry) taco seasoning mix and 1 cup water. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally. Spoon mixture over dough.

Combine spinach, ricotta cheese and onion; spread over ground beef mixture.

Combine Cheddar cheese, sour cream and egg; spoon evenly over spinach mixture.

Bake 30 minutes or until set. Let stand 5 minutes before serving.

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MEXICAN CHICKEN AND RICE
Makes 4 servings

1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut in cubes
1 onion, chopped
1 green bell pepper, chopped
1 (10 ounce) package frozen sweet corn, thawed
1 cup chicken broth
1 cup mild salsa
1 1/2 cups uncooked minute rice (instant rice)
1/2 cup shredded cheddar cheese

Heat oil in large skillet on medium-high heat. Add chicken, onion and green pepper; cook and stir until chicken is cooked through.

Add corn, broth and salsa; bring to boil.

Stir in rice; cover. Remove from heat. Let stand 5 minutes.

Fluff with fork. Sprinkle with cheese; cover. Let stand 2 minutes, or until cheese melts.