My first time to host Bunco and I decided to go with a Mexican themed menu including Chile Pie,peach and tomato salsa with chips, Mexican Chocolate Snickerdoodles, salad and watermelon. I grew up eating traditional snickerdoodles and this is a great new twist on that recipe. If you’re a chocolate lover, you will enjoy this cookie!
MEXICAN CHOCOLATE SNICKERDOODLES
½ cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
1 tsp. cream of tartar
½ tsp baking soda
½ tsp. salt
¼ tsp. cayenne pepper
2 eggs, room temperature
1 tbsp. vanilla extract
½ cup unsweetened cocoa
2¼ cups all purpose flour
Cinnamon Sugar Coating
¼ cup granulated sugar
2 tsp. ground cinnamon
Preheat oven to 350F.
In a large mixing bow, beat the butter and sugars together until nice and fluffy.
Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
Beat in eggs, one at a time, followed by the vanilla extract.
Stir in unsweetened cocoa and flour just until combined.
Combine sugar and cinnamon in a small bowl.
Use a cookie scoop to scoop out dough and use the palm of your hands to form into a ball. Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Flatten slightly with your palm.
Bake cookies for 10 to 12 minutes. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool.
Store cookies in an airtight container for up to 5 days.
Our family was gathering for a late Sunday afternoon dinner and Mexican food was planned. I needed a good starter but wanted something that wasn’t high fat/high calorie. I have had 7 layer dip many times and this is a low cal twist to that recipe. I used 2 cups of refried beans and 1 cup salsa for the bottom layer and otherwise, used the recipe as below.
It was a great little dip and I like it served with vegetables (especially Jicama) along with the chips.
MEXICAN LAYERED DIP
1 cup refried beans, vegetarian/low-fat
1/2 cup salsa
1-1/2 cups low-fat Greek yogurt
3 tablespoons taco seasoning
2 avocados, pitted, peeled & mashed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1/2 lime
1/2 cup low-fat shredded cheddar cheese
3/4 cup cherry or grape tomatoes, quartered
1/4 cup sliced green onions
1/4 cup sliced black olives
raw vegetables spears; red/yellow/orange bell peppers, jicama, daikon radish, carrots, celery, etc.
tortilla chips or strips
In small bowl, combine and stir beans and salsa. In separate bowl, combine and stir Greek yogurt and taco seasoning. In third bowl, combine and stir mashed avocado, garlic powder, salt, pepper, and lime juice. Use a 8×8″ pan or bowl or similar size. Place bean mixture on the bottom, guacamole in the middle, yogurt mixture on top; smoothing each into an even layer using the tip of a table knife.
Sprinkle on toppings: shredded cheese, tomatoes, onions, olives. Top with a sprig of cilantro. May be assembled, covered, and refrigerated up to 6 hours in advance. Serve with veggie spears and/or tortilla chips.
Enchilrito…what the heck is that? It’s my interpretation of a chicken enchilada made with flour tortillas instead of corn. The recipe I chose for this dish called it an Enchilada but used flour instead of corn tortillas. I made, I liked, but would use corn tortillas next time for a truer version of Enchiladas.
The recipe is quite good and hearty. Serve with a green salad, and if you can, a great Margarita!
1/2 cup chopped onion
2 to 4 cups of shredded, cooked chicken
2 (19 oz.) cans of Enchilada Sauce
10 count package of flour (or corn) tortillas (8-10″ in diameter)
3.5 cups shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack) cheese
1 can drained black beans
1 (4.5 oz.) can chopped green chiles
Preheat oven to 350 degrees. Great a 9×13″ casserole dish.
In a heated skillet add a small amount of cooking oil and saute onion until soft. Add chicken, one can of Enchilada sauce, 1 cup of shredded cheddar cheese, black beans and chiles. Stir and heat slightly.
Place 2-4 spoonfuls of filling in the center of each tortilla.
Roll each tortilla up and place in the casserole dish with the open side down.
Pour the second can of Enchilada sauce over the tortillas.
Top with remaining cheese and garnish with parsley flakes.
Bake for 25-30 minutes.
Garnish with chopped green onions and serve with sour cream and salsa.
Note: The recipe indicates that these can be frozen, leaving off the topping of Enchilada sauce and cheese until it is time to bake.
Many years ago, my friend Judy D., shared this recipe with me and it has been a family staple. Serve with homemade green chile and you have a wonderful meal for family and friends. This time I served with slices of the last tomatoes of the season. A silly discovery…sliced canned peaches made a wonderful side to this. Don’t ask me why…it just does!
This casserole also freezes beautifully. I have frozen leftovers and have also made two pans and froze one. Just heat it again and voila…dinner is served.
MEXICAN CORNBREAD CASSEROLE
2 cups yellow corn meal
2 cans cream style corn
1 cup milk
2 pounds ground beef (or turkey)
2 cups grated cheddar cheese
1 small can green chiles (mild or hot)
Mix together corn meal, corn, eggs and milk. Set aside.
Brown and drain ground beef.
In a separate bowl, mix cheese with green chiles.
Spray 9×13″ pan with PAM. Put 1/2 of cornmeal mixture into bottom of baking pan.
Spread all ground beef and chiles on top. Next sprinkle with cheese.
Finish with remaining cornmeal mixture.
Cover with foil and bake at 350 degrees for 45 minutes.
Great topped with hot green chili (canned or home-made).
Pal Maribeth first introduced me to this wonderful pizza. I love the combination of flavors and how easy (and relatively healthy) it is! The recipe can be modified to be vegan or gluten-free.
I baked the pizza on my pizza stone and found the baking time doubled. Bake until the bottom of the crust is light brown before removing from the oven to add the toppings and bake again.
1 can spicy fat-free, vegetarian refried beans
1 cup salsa
18 inch pizza crust
2 cups shredded romaine lettuce
4 medium thinly sliced green onions
1/4 cup ranch salad dressing
1 cup crushed tortilla chips (add more as desired)
1 cup shredded pepper jack or Monterey Jack cheese (or more if desired)
Heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on cookie sheet, then spread the bean mixture over crust. Bake until crisp, about 10 minutes.
Remove from oven, top with lettuce and green onions. Dollop with remaining salsa. Drizzle ranch dressing over. Top with chips and cheese. Bake approximately 2 minutes longer until cheese melts.
Cool slightly. I added fresh chopped avocado to the top with bowls of sour cream and salsa to add as the guests desire. Slice and serve.
I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!
MEXICAN QUINOA CASSEROLE
1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
chopped fresh cilantro
wedge of fresh limes
Preheat oven to 400 degrees.
Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
Bake for 30 minutes. Remove and stir and bake another 30 minutes.
While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
Serve with sides of sour cream, fresh cilantro and lime wedges.
My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer. I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals. Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.
This dish is so easy and so tasty….my mouth is watering. My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner. Only three ingredients. Can you believe it? You won’t be disappointed!
GREEN CHILE PIE
7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
Grease a pie plate. Spread chiles in bottom of pie plate. Shred cheese and spread over the chiles. Beat 4 eggs and pour evenly over the cheese.
Bake at 275 degrees for 1 hour. Cut into wedges or squares and serve with any of the following: salsa, sour cream, fresh cilantro, guacamole.
My dear sweet friend and neighbor, Maribeth, made this dish for our family the summer of 1997. We had several family members in town and they were crazy for this dish. My step-daughter Karen, even had the leftovers for breakfast the next day.
It has since become a family favorite, any time of year. After Thanksgiving, I freeze any leftover turkey to use specifically for this casserole. Leftover chicken would work equally as well. I often make the casserole the day before and let the dish rest and enhance the flavors.
This would be a great dish for Super Bowl parties!
TURKEY ALA MUMBA
1 pound cooked turkey or chicken (3 cups)
2 15 oz. cans black beans, drained
2 medium onions, chopped
7 ounce can diced mild green chiles
1 can cream of chicken soup
3/4 cup chicken stock
1 teaspoon chopped garlic
1 tablespoon cumin powder
1 tablespoon chili powder
3 tablespoons fresh cilantro, chopped or 1 T. dried
1 pound low fat Monterey Jack or Cheddar Cheese, grated
12 6″ corn tortillas, cut in half
Preheat oven to 350F. Set aside 1/2 cup black beans. Combine turkey, remainder of black beans, onions, chiles, soup, stock, garlic and spices.
Layer 12 tortilla halves in 9×13″ pan. Cover with half of mixture, sprinkle on half of cheese. Repeat layers of tortillas, mixture and cheese. Sprinkle reserved black beans across top.
Bake 45 minutes until cheese is brown. Serve with sour cream and salsa. Freezes well if you are lucky enough to have leftovers!