HELP!!! Need to bring a "Mexican-themed" Food to a party tonight...
- Thread starter clh2
- Start date
Here are a few to try:
Spicy Cheese & Mushroom Quesadillas
Preparation Time: 10 minutes; Cooking Time: 20 minutes
Servings: 4 main dish or 12 appetizer servings
3 Tbsp. butter or margarine, divided
1/2 cup chopped sweet or yellow onion
1-1/2 cups (6 oz.) sliced fresh mushrooms
2 cloves garlic, minced
1/4 tsp. dried thyme leaves
1/4 tsp. each salt and freshly ground black pepper
8 (6" or 7") flour tortillas
2 cups (8 oz.) 6 Cheese Zesty Mexican Cheese Blend, divided
Optional toppings:Thick & Chunky Salsa, sour cream, chopped cilantro, diced
avocado or guacamole
Melt 1 Tbsp. butter in a large skillet over medium heat. Add onion; cook 3
minutes. Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or
until liquid evaporates. Melt remaining 2 Tbsp. butter; brush half of butter
over one side of 4 tortillas. Arrange tortillas, buttered side down, on large
baking sheet; top with 3/4 cup cheese. Arrange mushroom mixture over cheese;
top with 3/4 cup cheese. Place remaining 4 tortillas over cheese; press lightly.
Brush remaining butter over tops of tortillas. Bake at 450 F for 5 to 6 minutes
or until top tortillas are golden brown. Turn quesadillas over; continue to
bake 4 minutes. Sprinkle quesadillas with remaining 1/2 cup cheese; continue to
bake 1 minute or until quesadillas are golden brown and cheese is melted. Cut
into wedges; serve with toppings as desired.
Margarita Chicken Pasta Salad
Prep Time: 25 minutes
SALAD
10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
1 lb. boneless skinless chicken strips for stir-frying
1 (1.25-oz.) pkg. Old El Paso. Taco Seasoning Mix
1 tablespoon olive or vegetable oil
1 (11-oz.) can Green Giant. Mexicorn. Whole Kernel Corn,
Red and Green Peppers, drained
1 (15-oz.) can Green Giant., Joan of Arc., Progresso. or
Old El Paso. Black Beans, drained, rinsed
DRESSING
1/2 cup fresh orange juice
1/4 cup olive or vegetable oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves
1 (4.5-oz.) can Old El Paso. Chopped Green Chiles
Cook pasta to desired doneness as directed on package. Drain; rinse with cold
water to cool.Meanwhile, in resealable food storage plastic bag, combine chicken
and taco seasoning mix; shake to coat. In large nonstick skillet, heat 1
tablespoon oil over medium heat until hot. Add chicken; cook and stir 8 to 10
minutes or until golden brown and no longer pink. Remove from heat.In blender
container or food processor bowl with metal blade, combine all dressing
ingredients. Blend 30 seconds or until well blended.In large serving bowl,
combine cooked rotini, corn, beans and dressing;toss to coat. Fold in cooked
chicken. Serve warm or cold.
6 (1 1/2-cup) servings
Tortilla Roll-Ups
8 ounces nonfat cream cheese
8 ounces nonfat sour cream
5 green onions with tops -- chopped
7 ounces chopped green chilies
2 tablespoons chopped black olives -- to taste
1 cup grated nonfat cheddar cheese
12 flour tortillas --6 inches each
In food processor, blend cream cheese, sour cream, green onions, chilies, olives
and cheddar cheese. Spread mixture on tortillas and roll up. Roll tortillas in
damp paper towels and place in resealable plastic bags. Chill. To serve, cut
into 1-inch pieces.
Makes 12 servings. Preparation time: 10 minutes. Chilling time: 15 minutes.
If desired you can add slices of ham or turkey also.
PLANET HOLLYWOOD MEXICAN RICE
2 C. rice
1/4 C. tomato purée
1/4 C. carrots
1/4 C. yellow onions
3 1/2 C. chicken stock
1/4 C. red peppers
1/4 C. green peppers
1/4 C. butter
1 tsp. cumin
1 tsp. garlic crushed
1 tsp. salt
Preheat skillet to 350ºF. Add oil, yellow onions, carrots and rice. Sauté 3 minutes until onions begin to turn translucent. Add tomato purée, garlic, green and red peppers, cumin. Stir until blended. Add chicken stock. Stir and level rice out. Close lid, reduce temperature to 125ºF and let simmer for 20 minutes.
Fluff rice to ensure doneness. If more cooking time is required, close lid and check again in 5 minutes.
Spicy Cheese & Mushroom Quesadillas
Preparation Time: 10 minutes; Cooking Time: 20 minutes
Servings: 4 main dish or 12 appetizer servings
3 Tbsp. butter or margarine, divided
1/2 cup chopped sweet or yellow onion
1-1/2 cups (6 oz.) sliced fresh mushrooms
2 cloves garlic, minced
1/4 tsp. dried thyme leaves
1/4 tsp. each salt and freshly ground black pepper
8 (6" or 7") flour tortillas
2 cups (8 oz.) 6 Cheese Zesty Mexican Cheese Blend, divided
Optional toppings:Thick & Chunky Salsa, sour cream, chopped cilantro, diced
avocado or guacamole
Melt 1 Tbsp. butter in a large skillet over medium heat. Add onion; cook 3
minutes. Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or
until liquid evaporates. Melt remaining 2 Tbsp. butter; brush half of butter
over one side of 4 tortillas. Arrange tortillas, buttered side down, on large
baking sheet; top with 3/4 cup cheese. Arrange mushroom mixture over cheese;
top with 3/4 cup cheese. Place remaining 4 tortillas over cheese; press lightly.
Brush remaining butter over tops of tortillas. Bake at 450 F for 5 to 6 minutes
or until top tortillas are golden brown. Turn quesadillas over; continue to
bake 4 minutes. Sprinkle quesadillas with remaining 1/2 cup cheese; continue to
bake 1 minute or until quesadillas are golden brown and cheese is melted. Cut
into wedges; serve with toppings as desired.
Margarita Chicken Pasta Salad
Prep Time: 25 minutes
SALAD
10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
1 lb. boneless skinless chicken strips for stir-frying
1 (1.25-oz.) pkg. Old El Paso. Taco Seasoning Mix
1 tablespoon olive or vegetable oil
1 (11-oz.) can Green Giant. Mexicorn. Whole Kernel Corn,
Red and Green Peppers, drained
1 (15-oz.) can Green Giant., Joan of Arc., Progresso. or
Old El Paso. Black Beans, drained, rinsed
DRESSING
1/2 cup fresh orange juice
1/4 cup olive or vegetable oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves
1 (4.5-oz.) can Old El Paso. Chopped Green Chiles
Cook pasta to desired doneness as directed on package. Drain; rinse with cold
water to cool.Meanwhile, in resealable food storage plastic bag, combine chicken
and taco seasoning mix; shake to coat. In large nonstick skillet, heat 1
tablespoon oil over medium heat until hot. Add chicken; cook and stir 8 to 10
minutes or until golden brown and no longer pink. Remove from heat.In blender
container or food processor bowl with metal blade, combine all dressing
ingredients. Blend 30 seconds or until well blended.In large serving bowl,
combine cooked rotini, corn, beans and dressing;toss to coat. Fold in cooked
chicken. Serve warm or cold.
6 (1 1/2-cup) servings
Tortilla Roll-Ups
8 ounces nonfat cream cheese
8 ounces nonfat sour cream
5 green onions with tops -- chopped
7 ounces chopped green chilies
2 tablespoons chopped black olives -- to taste
1 cup grated nonfat cheddar cheese
12 flour tortillas --6 inches each
In food processor, blend cream cheese, sour cream, green onions, chilies, olives
and cheddar cheese. Spread mixture on tortillas and roll up. Roll tortillas in
damp paper towels and place in resealable plastic bags. Chill. To serve, cut
into 1-inch pieces.
Makes 12 servings. Preparation time: 10 minutes. Chilling time: 15 minutes.
If desired you can add slices of ham or turkey also.
PLANET HOLLYWOOD MEXICAN RICE
2 C. rice
1/4 C. tomato purée
1/4 C. carrots
1/4 C. yellow onions
3 1/2 C. chicken stock
1/4 C. red peppers
1/4 C. green peppers
1/4 C. butter
1 tsp. cumin
1 tsp. garlic crushed
1 tsp. salt
Preheat skillet to 350ºF. Add oil, yellow onions, carrots and rice. Sauté 3 minutes until onions begin to turn translucent. Add tomato purée, garlic, green and red peppers, cumin. Stir until blended. Add chicken stock. Stir and level rice out. Close lid, reduce temperature to 125ºF and let simmer for 20 minutes.
Fluff rice to ensure doneness. If more cooking time is required, close lid and check again in 5 minutes.
happylady
Mouseketeer
- Joined
- Mar 2, 2001
- Messages
- 390
Here's a VERY easy and popular appetizer that my friend always makes:
2 packages of softened cream cheese
1 jar of salsa (mild or spicy...your choice)
12 ounces mexican blend grated cheese
Spread the cream cheese in the bottom of a serving dish (I use a corning ware dish a little smaller than a cake pan). Spoon salsa over cream cheese then sprinkle with the grated cheese.
Serve with tortilla chips.
2 packages of softened cream cheese
1 jar of salsa (mild or spicy...your choice)
12 ounces mexican blend grated cheese
Spread the cream cheese in the bottom of a serving dish (I use a corning ware dish a little smaller than a cake pan). Spoon salsa over cream cheese then sprinkle with the grated cheese.
Serve with tortilla chips.
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
This soup is fast - if you have the ingredients in the house - and quite delicious!
Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
¼ tsp salt
¼ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
½ c water
1 tomato, chopped
½ tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans
Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8
Corn & Bean Salad
15 oz black beans
2 c corn
½ red pepper, diced
½ green pepper, diced
¼ c olive oil
2 Tbl lime juice
2 Tbl lemon juice
¼ c red wine vinegar
½ tsp honey
½ Tbl cumin
1 tsp pepper
2 Tbl cilantro, chopped
1 tsp salt
1 dash hot sauce
½ tsp chili powder
1 clove garlic
Combine beans, peppers & corn. Whisk together remaining ingredients. Pour over vegetables & mix well. Chill thoroughly.
Fresh Fruit Taco
Note: I just used whatever fruit I have in the house, like frozen raspberries, canned mandarin oranges & peaches - you name it!
3 Tbl sugar
1 tsp ground cinnamon
4 flour tortillas, 6 size
2 Tbl water
Vegetable cooking spray
1 pkg instant sugar free vanilla or chocolate pudding mix (four ½ cup servings)
1 tsp grated lemon peel
1 tsp vanilla extract
1 DOLE Banana, peeled, sliced
1 DOLE Mango, peeled, sliced
1 DOLE Kiwi fruit, peeled, sliced
½ c DOLE Raspberries
Combine sugar and cinnamon. Brush tortillas lightly with water. Sprinkle sugar mixture over both sides of tortillas.
Spray large custard cups with vegetable cooking spray. Gently press tortillas into cups. Bake at 400° F., 10 minutes or until lightly browned. Cool.
Prepare pudding according to package directions. Stir lemon peel and vanilla into pudding.
Combine banana, mango, kiwi and raspberries, in small bowl.
Arrange tortilla shells on dessert plates. Spoon about ½ cup pudding into each shell. Spoon fruit onto pudding in shells. Makes: 4 serving
Apple salsa and cinnamon chips
Cinnamon Chips
4 flour tortillas 7 size
1 Tbl granulated sugar
½ tsp ground cinnamon
Salsa
2 granny smith apples, medium
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 orange, small
2 Tbl packed brown sugar
2 Tbl apple jelly
Preheat oven to 400 degrees F. Lightly spray tortillas with water. Combine sugar & cinnamon; sprinkle over tortillas. Cut tortillas into 8 wedges & place in single layer on pan. Bake 8-10 minutes or until lightly brown & crisp. Set on cooling rack. [NOTE: Do not spray both sides of tortilla or you wont be able to get them off the pan.]
Peel, core & chop apples. Slice strawberries & chop kiwi. Place all in small bowl. Zest and juice orange. Add zest, orange juice, brown sugar & apple jelly to fruit mixture. Mix gently. Spoon into bowl & serve with chips.
I have substituted freely in this recipe with great results. Ive replaced the apple jelly with orange marmalade, replaced the kiwi with ½ raspberries, replaced both kiwi & strawberries with raspberries, skipped the brown sugar & used canned mandarin oranges with OJ & dried orange zest. Tart apples work best.
Then there's the old stand-by...
7 LAYER DIP
from Frito Lay
9 oz Frito Lay jalapeno bean dip
3 avocados, minced
lemon juice
garlic salt
3 Tbl sour cream
3 Tbl mayonnaise
1 pkg taco seasoning
several tomatoes, chopped
3 green onions, chopped
4 oz black olives, sliced
9 oz jalapeno cheddar cheese dip
Layer as follows in a shallow dish & serve hot or cold with tortilla chips:
bean dip
avocados
Sprinkle with lemon juice and garlic salt.
Mix sour cream, mayonnaise & taco seasoning mix & spread over beans & avocados.
tomatoes
green onions
black olives
Frito Lay cheddar cheese dip
Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
¼ tsp salt
¼ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
½ c water
1 tomato, chopped
½ tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans
Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8
Corn & Bean Salad
15 oz black beans
2 c corn
½ red pepper, diced
½ green pepper, diced
¼ c olive oil
2 Tbl lime juice
2 Tbl lemon juice
¼ c red wine vinegar
½ tsp honey
½ Tbl cumin
1 tsp pepper
2 Tbl cilantro, chopped
1 tsp salt
1 dash hot sauce
½ tsp chili powder
1 clove garlic
Combine beans, peppers & corn. Whisk together remaining ingredients. Pour over vegetables & mix well. Chill thoroughly.
Fresh Fruit Taco
Note: I just used whatever fruit I have in the house, like frozen raspberries, canned mandarin oranges & peaches - you name it!
3 Tbl sugar
1 tsp ground cinnamon
4 flour tortillas, 6 size
2 Tbl water
Vegetable cooking spray
1 pkg instant sugar free vanilla or chocolate pudding mix (four ½ cup servings)
1 tsp grated lemon peel
1 tsp vanilla extract
1 DOLE Banana, peeled, sliced
1 DOLE Mango, peeled, sliced
1 DOLE Kiwi fruit, peeled, sliced
½ c DOLE Raspberries
Combine sugar and cinnamon. Brush tortillas lightly with water. Sprinkle sugar mixture over both sides of tortillas.
Spray large custard cups with vegetable cooking spray. Gently press tortillas into cups. Bake at 400° F., 10 minutes or until lightly browned. Cool.
Prepare pudding according to package directions. Stir lemon peel and vanilla into pudding.
Combine banana, mango, kiwi and raspberries, in small bowl.
Arrange tortilla shells on dessert plates. Spoon about ½ cup pudding into each shell. Spoon fruit onto pudding in shells. Makes: 4 serving
Apple salsa and cinnamon chips
Cinnamon Chips
4 flour tortillas 7 size
1 Tbl granulated sugar
½ tsp ground cinnamon
Salsa
2 granny smith apples, medium
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 orange, small
2 Tbl packed brown sugar
2 Tbl apple jelly
Preheat oven to 400 degrees F. Lightly spray tortillas with water. Combine sugar & cinnamon; sprinkle over tortillas. Cut tortillas into 8 wedges & place in single layer on pan. Bake 8-10 minutes or until lightly brown & crisp. Set on cooling rack. [NOTE: Do not spray both sides of tortilla or you wont be able to get them off the pan.]
Peel, core & chop apples. Slice strawberries & chop kiwi. Place all in small bowl. Zest and juice orange. Add zest, orange juice, brown sugar & apple jelly to fruit mixture. Mix gently. Spoon into bowl & serve with chips.
I have substituted freely in this recipe with great results. Ive replaced the apple jelly with orange marmalade, replaced the kiwi with ½ raspberries, replaced both kiwi & strawberries with raspberries, skipped the brown sugar & used canned mandarin oranges with OJ & dried orange zest. Tart apples work best.
Then there's the old stand-by...
7 LAYER DIP
from Frito Lay
9 oz Frito Lay jalapeno bean dip
3 avocados, minced
lemon juice
garlic salt
3 Tbl sour cream
3 Tbl mayonnaise
1 pkg taco seasoning
several tomatoes, chopped
3 green onions, chopped
4 oz black olives, sliced
9 oz jalapeno cheddar cheese dip
Layer as follows in a shallow dish & serve hot or cold with tortilla chips:
bean dip
avocados
Sprinkle with lemon juice and garlic salt.
Mix sour cream, mayonnaise & taco seasoning mix & spread over beans & avocados.
tomatoes
green onions
black olives
Frito Lay cheddar cheese dip
Thanks for the great ideas! Piratesmate - I liked your recipe for the tortilla soup, but would have had to purchase just about everything - including most of the spices. So, keeping a "soup" kind of thing in mind - I went to allrecipes.com and found a taco soup recipe - which turned out great!
Thanks for the great suggestions - I've printed them all out, and just so the next time I am in a pinch, I can whip one of these out and run with it. (For our next employee appreciation day - we are considering a mexican theme!)
Thanks for the great suggestions - I've printed them all out, and just so the next time I am in a pinch, I can whip one of these out and run with it. (For our next employee appreciation day - we are considering a mexican theme!)
PaulDavid's mom
Believes in Happy Ever Afters
- Joined
- Aug 17, 2004
- Messages
- 974
Even though your party is over I am still gonna throw this recipe in here just because it's so darn good and so simple to make (even I can make it and i'm not a very good cook!) 
CHICKEN ENCHILLADA'S
1- 8oz. brick cream cheese
4 or 5 chicken breasts (cooked and shredded)
1- small can diced green chili's (these are not spicy- 4oz. can)
1- envelope mild taco seasoning mix
1- pack soft taco shells
1- jar mild chi chi's salsa
1- can Hormel chili with NO beans
1- 8oz. bag mild shredded cheddar cheese
Mix cream cheese, shredded chicken, green chili's and taco seasoning in a large bowl. Take about 1 1/2-2 tablespoons of the mixture and put into middle of soft taco shell, roll up burrito style. Place them in an oiled 9x13 pan. Make two rows. When done spoon chili over each enchilada until can is gone. It does not have to cover entire enchilada. Pour salsa on top, cover with cheese. Bake uncovered in center of oven for 25-30 minutes until cheese is melted. YUMMY!!
CHICKEN ENCHILLADA'S
1- 8oz. brick cream cheese
4 or 5 chicken breasts (cooked and shredded)
1- small can diced green chili's (these are not spicy- 4oz. can)
1- envelope mild taco seasoning mix
1- pack soft taco shells
1- jar mild chi chi's salsa
1- can Hormel chili with NO beans
1- 8oz. bag mild shredded cheddar cheese
Mix cream cheese, shredded chicken, green chili's and taco seasoning in a large bowl. Take about 1 1/2-2 tablespoons of the mixture and put into middle of soft taco shell, roll up burrito style. Place them in an oiled 9x13 pan. Make two rows. When done spoon chili over each enchilada until can is gone. It does not have to cover entire enchilada. Pour salsa on top, cover with cheese. Bake uncovered in center of oven for 25-30 minutes until cheese is melted. YUMMY!!
/
-
New Disney Parks Halloween Merchandise Coming Soon!
-
New Fantasmic! Merch Now at Disney's Hollywood Studios
-
Disney Store's New EST. 1987 Merchandise Collection
-
The Prince of Darkness at Disney World: RIP, Ozzy
-
Disneyland Shares FIRST LOOK at Holiday 2025 Happenings
-
Sneak Peek at NEW Universal Horror Unleashed Merch
-
5 Favorite Reasons to Splurge on Memory Maker at Disney Parks
Receive up to $1,000 in Onboard Credit and a Gift Basket!
That’s right — when you book your Disney Cruise with Dreams Unlimited Travel, you’ll receive incredible shipboard credits to spend during your vacation!
CLICK HERE
That’s right — when you book your Disney Cruise with Dreams Unlimited Travel, you’ll receive incredible shipboard credits to spend during your vacation!
CLICK HERE
