Mexican Spiced Coffee Mix

1 cup instant coffee granules
2/3 cup firmly packed brown sugar
2 t. ground cinnamon
Cinnamon sticks to garnish
Combine coffee granules, brown sugar, and cinnamon in a food processor;
process until well blended. Store in an airtight container. To serve,
stir 1 t. coffee mix into 6 oz. hot water. Garnish with a cinnamon
stick. Makes about 1 1/2 cups coffee mix.

Baked Burritos

Ingredients
12 thin slices ham
12 flour or corn tortillas
1 pound Jack cheese, cut into 1/2-inch sticks
1 7 oz (196 grm). can green chiles
2 cups (475 ml) grated cheese

Place 1 slice of ham on each tortilla.
Put 1 stick of cheese in center of ham slices, then top with some chiles.
Roll up tortilla place on a greased 9 x 13 inch baking dish, or secure with toothpicks if it is easier for you.
Bake at 350 degrees (175 C.) for 45 minutes.

Just before finished baking, sprinkle with grated cheese, covering all of the burritos.
Sprinkle with paprika.

Slow Cooker Mexican Beef Stew

2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions, (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn whole kernel corn with red and green
peppers, drained

1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-
quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until beef is
tender.

3. Stir in taco seasoning mix, using wire whisk. Stir in black beans
and corn. Cover and cook on high heat setting 15 to 30 minutes or
until thickened.

Makes 6 servings

Chicken Quesadillas

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

Chicken Quesadillas

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

Rustic Tortilla Soup

Corn tortilla chips, about 4 large handfuls or more
2 cups grated Cheddar cheese
1 cup cooked chicken meat, shredded
2 Roma tomatoes, coarsely chopped
1 ripe avocado, peeled and coarsely chopped
1 tablespoon olive oil
1/2 onion, sliced into thin rings
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 tablespoon ground red chili
2 cups chicken stock or canned low-sodium broth
2 limes, halved
2 green onions, green and white parts chopped
Fresh cilantro sprigs

Before cooking the soup, in each of 4 deep bowls placed a handful of
tortilla chips and 1/4 of each of the following ingredients in this
order: grated cheese, chicken, tomato and avocado.

Heat the olive oil in a large saucepan over medium heat. Add the
onion and cook until translucent. Add the garlic, cumin and chili,
and cook another two minutes. Pour in the chicken stock. When it is
boiling, squeeze in the juice from the limes.

Ladle the chicken broth and onions over the ingredients in each bowl.
Top with green onions and sprigs of fresh cilantro and serve
immediately, while passing additional chips on the side.

Chicken Recipes - 15 MIN SOFT TACOS

1 lb boneless skinless chicken breasts, cut into strips
1 cup Taco Bell Home Originals Thick ‘N Chunky Mild Salsa
2 cups Minute White Rice,uncooked
8-12 flour tortillas(6-8 inch)
HEAT 1 tbsp oil in skillet.Add chicken: cook until lightly browned.ADD 2
cups water,salsa and seasoning mix: stir. Bring to boil.STIR in
rice;cover.Cook on low heat 5 min or until chicken is cooked through.Spoon
chicken mixture onto tortillas; top with cheese,if desired.Fold up sides to
enclose filling.Makes 8-12.
GREAT SUBSTITUTE:Omit oil. Substitute 2 pkg. (6 oz each)LOUIS RICH Chicken
Breast Strips for cooked chicken. Add with rice and continue as desired.

Famous Recipes
Chicken Recipes

Recipes - Longhorn Cheese Enchiladas

Yields 12 enchiladas.

12 corn tortillas, warmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1 cup tomato puree
1/2 cup beef or chicken stock
1 teaspoon cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)

Preheat oven to 350 degrees F.

Heat the olive oil in a heavy saucepan and sauté the garlic and chopped onion until
golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the
cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and
shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked
ground beef or shredded chicken at the center of each tortilla.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the
tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake
about 15 minutes.

Serve hot accompanied by salad, beans and Mexican rice.

Mexican Beef Casserole

2 pounds ground beef
1 large onion — chopped
1 can cream corn
1/2 teaspoon salt
2 eggs — beaten
1/3 cup oil
1 package cheddar cheese 8 oz.
4 hot chili peppers
1 cup cornmeal
1 teaspoon soda
1 cup buttermilk
Brown beef; add onions, peppers and cheese. Sift together meal, salt
and soda. Combine sifted mixture with beaten eggs, buttermilk, oil and
corn. Pour half of the bread mixture in a deep greased skillet or
casserole dish. Add meat mixture and top with remaining bread mixture.
Bake at 350F for 45 minutes.
Note: This casserole is also good with chicken substituted for the
beef.

Mexican Food - Authentic Mexican Margaritas

Mexican Food > Mexican Recipes

Courtesy of Ann Hazard

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Recipe Ingredients:

4 ounces Tequila
4 ounces Mexican Controy
4 ounces Lime juice
Crushed ice to top of blender

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Recipe Instructions:

1. Place tequila, Controy and lime juice in blender.
2. Fill until almost full with crushed ice. Shake well or blend until very slushy.
3. Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass. Ole!

Enjoy this delicious authentic Margarita Mexican food recipe!

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Type of recipe: Beverages

Source: http://www.mexgrocer.com/ - used by permission.

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