A creamy and tasty green salsa made with fresh Avocados and jalapeno peppers. This recipe yields 2 cups.

Green Avocado Salsa

Ingredients

• 1 avocado, peeled and pitted
• 4 medium fresh jalapeno peppers, seeded, deveined, and finely minced
• 1/2 pound tomatillos, husked and chopped
• 1 cup chopped fresh cilantro
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 1/3 cup water
• 1/4 teaspoon black pepper

Directions

1. First, place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor.
2. Next, Puree or process to desired consistency, adding more water as needed.
3. Green Avocado Salsa is ready to serve!

ENJOY!

Related posts:

1. Quesadilla Jalapeno Spread
2. Authentic Enchiladas Verdes
3. Pico De Gallo

An easy and simple Mexican rice salad recipe spiced up with flavorful and mouth-watering Mexican ingredients. This recipe yields 10- 11 servings.

Mexican Bean and Rice Salad

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 cups cooked brown rice
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 jalapeno peppers, seeded and diced
• 1 green bell pepper, diced
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro leaves
• 1 small onion, diced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon minced garlic
• salt to taste

Directions

1. First, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin in a large salad bowl.
2. And then, lightly toss all ingredients to mix well, and sprinkle with salt to taste.
3. Lastly, refrigerate salad for 1 hour, and then toss again.
4. Mexican Bean and Rice Salad recipe is ready to serve!

ENJOY!

Related posts:

1. Mexican Bean Salad
2. Mexican Sour Cream Rice Recipe
3. Mexican Veggie Brown Rice Wraps

This is a delicious Mexican recipe made with fresh bananas and crunchy tortilla which is best served during breakfast and brunch. This recipe yields 2- 3 chimichangas.

Bananas Foster Chimichangas

Ingredients

• 3 firm bananas. sliced
• 2 (10 inch) flour tortillas
• 2 tablespoons spiced rum
• 1 cup vegetable oil for frying
• 1/4 cup butter
• 1/2 cup brown sugar

Directions

1. First, in a large skillet over medium heat, melt butter .
2. And then, stir in bananas and sugar, and stir until sugar is dissolved.
3. Next, pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
4. Meanwhile,  heat the vegetable oil over medium-high heat in a large skillet.
5. Lastly, fry chimichangas until golden. Drain on paper towels.
6. Bananas Foster Chimichangas are ready to serve!

ENJOY!

Related posts:

1. Mexican Brownies
2. Mexican Fruit Salsa and Cinnamon Chips
3. Mexican Sweet Corn Cake

This is a perfect Mexican treat spiced up with Mexican ingredients and veggies best served for brunch! This recipe yields 10- 11 servings.

Brunch Enchiladas

Ingredients

• 10 (7 inch) flour tortillas
• 1 pound cooked ham, chopped
• 3 cups shredded Cheddar cheese, divided
• 1/2 cup milk
• 5 eggs, beaten
• 2 cups half-and-half cream
• 3/4 cup chopped green bell peppers
• 3/4 cup sliced green onions
• 1 dash hot pepper sauce
• 1/4 teaspoon garlic powder
• 1 tablespoon all-purpose flour

Directions

1. First, place ham in food processor, and pulse until finely ground.
2. And then, mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9×13 baking dish.
3. Next,  mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce in a medium bowl. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C).
5. Lastly, bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. And then, sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.
6. Brunch Enchiladas are ready to serve!

ENJOY!

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1. Cottage Cheese Chicken Enchiladas
2. Sour Cream Green Chicken Enchiladas
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A simple and easy taco recipe made with authentic Mexican spices and ingredients best served for breakfast! This recipe yields 3- 4 servings.

Authentic Mexican Breakfast Tacos

Ingredients

• 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
• 1 cup shredded Monterey Jack cheese
• 8 (6 inch) corn tortillas
• 6 ounces chorizo sausage
• 1/2 cup salsa
• 6 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. First, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2. Next, heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas.
3. And then, in a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
4. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
5. Lastly, sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
6. Authentic Mexican Breakfast Tacos are ready to serve!

ENJOY!

Related posts:

1. Egg and Potato Breakfast Burrito
2. Appetizing Lentil Tacos
3. Authentic Enchiladas Verdes

This is a perfect Mexican tropical cocktail drink deliciously made with coconut milk and white rice. This recipe yields 10- 11 servings.

Mexican Coconut Horchata

Ingredients

• 1 cup sweetened flaked coconut
• 1 cup uncooked white rice
• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can sweetened condensed milk
• 1 cup almonds
• 5 cups ice
• 3 cups boiling water
• 5 cups cold water, or more as needed

Directions

1. First, place rice, almonds, and coconut flakes into a food processor.
2. And then, process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight.
3. Next, strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut.
4. Lastly, stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.
5. Mexican Coconut Horchata is ready to serve!

ENJOY!

Related posts:

1. Tater Taco Casserole
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A favorite Mexican baked rice cheese diced and spiced with chiles, corn, cilantro and sour cream! This is a perfect combination for Mexican enchiladas. This recipe yields 5- 6 servings.

Mexican Sour Cream Rice

Ingredients

• 1 cup reduced fat sour cream
• 1 cup uncooked long grain white rice
• 1 cup shredded Monterey Jack cheese, divided
• 1 (4 ounce) can diced green chile peppers
• 1 (14 ounce) can chicken broth
• 1/4 cup finely chopped fresh cilantro
• 1 (8.75 ounce) can whole kernel corn, drained
• salt and ground black pepper to taste

Directions

1. First, in a large pot, bring the rice and chicken broth to a boil, and then reduce heat to low, cover, and simmer 20 minutes.
2. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
3. And then, in the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
4. Lastly, bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
5. Mexican Sour Cream Rice is ready to serve!

ENJOY!

Related posts:

1. Sour Cream Green Chicken Enchiladas
2. Cottage Cheese Chicken Enchiladas
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A delicious and creamy jalapeno spread perfectly blended and used for tacos and quesadillas. This recipe yields 0.25 cup.

Quesdailla Jalapeno Spread

Ingredients

• 2 teaspoons juice from canned jalapeno peppers
• 2 teaspoons diced canned jalapeno peppers
• 1/2 teaspoon paprika
• 1/4 cup mayonnaise
• 1/8 teaspoon garlic powder
• 3/4 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• dash salt

Directions

1. First,  mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder in a blender or food processor.
2. Next, blend until smooth and jalapeno is completely pureed, about 1 minute.
3. Lastly, season to taste with salt, as needed.
4. Quesadilla Jalapeno Spread is ready to serve!

ENJOY!

Related posts:

1. Pico De Gallo
2. Mexican Guacamole
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This is a wonderful Mexican dish with Chiles rellenos spiced up with pepper jack cheese and sizzling spices. This recipe yields 5- 6 servings.

Quick Chiles Rellenos Bake

Ingredients

• 1 (19 ounce) can enchilada sauce
• 2 cups shredded Pepper Jack cheese
• 9 (8 inch) flour tortillas
• 1 cup sour cream
• chopped fresh cilantro
• 3 (4 ounce) cans mild whole green chiles, drained (optional)

Directions

1. First, preheat oven to 350 degrees F (175 degrees C).
2. And then, split each chile lengthwise into halves and remove the seeds. After that, arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9×13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
3. Lastly, bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.
4. Quick Chiles Rellenos Bake is ready to serve!

ENJOY!

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1. Mexican Sour Cream Rice Recipe
2. Cottage Cheese Chicken Enchiladas
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Experience the authentic Mexican savor of the Vegetarian Enchilada as it brings out the delicious Mexican spices and ingredients. Vegetarian Enchilada is best served  with Mexican rice or beans. This recipe yields 5- 6 servings.

Mexican Vegetarian Enchilada

Ingredients

• 10 Mission® Corn or Flour Tortillas
• 1/2- 1 1/2 oz. package Lawry’s® Taco Seasoning Mix
• 1 1/4 cup Monterrey Jack Cheese grated
• 1 cup Carrots peeled and julienned
• 2 cups Zucchini julienned
• 2 cups fresh Mushrooms sliced
• 1 small Onion sliced
• 1 Green Pepper chopped
• 1 Tomato chopped
• 2 Tbsp. Water

Directions

1. First, place onion and water in a microwave safe 2 quart casserole, and then cover and heat on High for 2 minutes or until onions are tender. After that, add remaining vegetables and taco seasoning. Microwave on High 13-15 minutes, or until vegetables are slightly tender. Set aside.
2. Next, wrap tortillas tightly with wax paper and microwave on High until tortillas are warm, approximately 45 seconds to 1 minute. And then, place 1 heaping tablespoon of vegetable mixture on one end of tortilla and sprinkle with 1 tablespoon cheese.
3. Meanwhile, roll up tortilla and place seam side down in a 12 X 8 inch microwave safe baking dish. And then, pour remaining liquid from vegetables over tortillas.
4. lastly, cover with wax paper and microwave on High for 5-6 minutes. Sprinkle with remaining cheese.
5. Vegetarian Enchilada is ready to serve!

ENJOY!

Related posts:

1. Apple Enchilada Dessert
2. Cottage Cheese Chicken Enchiladas
3. Mexican Veggie Brown Rice Wraps