Tag Archives: Mexican

Cooking, Main courses

Chicken Enchiladas

Enchiladas, Mexican rice, and refried beans. Not amazing, but what Mexican dish is? You will enjoy it.

Gather the following ingredients:

Extra Virgin Olive Oil
Poblano pepper

Jalapeno pepper
Enchilada sauce
Cheddar Cheese
Chicken – cooked

Tortilla, small

Mexican rice

Refried beans

Large glass pan
Medium pan
Medium sized pot with lid
Small pot

Optional:

Hot sauce

Cut the poblano into long strips and then again into small one inch or less chunks. Fry on a medium heat until done (easily cut in two with spatula). Stir often to prevent overcooking one side.

Cut the jalapenos into small bits.

Place the poblanos, jalapenos, pieces of chicken, a sprinkling of cheddar cheese, and just enough enchilada sauce to tint the chicken into a bowl. Stir. Let this sit about twenty minutes to soak in the chicken.

Preheat oven to 350 degrees.

Chicken mix placed in tortilla
Chicken mix placed in tortilla

Place chicken into the tortilla. Fold it and place it into the glass pan.
– Tortillas want to fold along the grain. Make sure you work with the natural fold.

Fill the pan.

Enchiladas in pan waiting for sauce and cheese
Enchiladas in pan waiting for sauce and cheese

Cover the enchiladas with the remaining enchilada sauce and then sprinkle with cheddar cheese.

Enchiladas sprinkled with cheese and ready to cook
Enchiladas sprinkled with cheese and ready to cook

Cook for 30 minutes.

Cook the Mexican rice according to the directions. Stir every 7 minutes.
– I use butter instead of oil.

Cook the refried beans on an extremely low temperature.

When all 3 items are complete put them on the same plate and serve. Perfection.

Top with your favorite hot sauce for taste.

Cooking, Main courses

Pepper Quesadillas

Despite the name these quesadillas are not hot.

Gather the following ingredients:
Green bell pepper
Red bell pepper
Yellow bell pepper
1/2 Onion
olive oil
1 teaspoon cumin (optional)
1/2 can diced green chilies
4 oz. cream cheese
1 cup grated or shredded sharp cheddar cheese
6-inch flour tortillas
1/2 stick of butter

Large frying pan
Plates
Bowel

Set out the cream cheese and the butter.

Chop up the 3 peppers: red, green, and yellow. Dice the onion. Use about half of the peppers and onion.  Place 2 tablespoons of olive oil into the large frying pan. Turn to a medium heat. Add 1 teaspoon of cumin (optional). Sauté the peppers and onion until they are no longer crunchy. If I can cut the pepper with my stirring spatula I consider them done. Move the peppers aside.

Place the cream cheese into a large bowel and using a fork smooth the cheese out. If it is not pliable you can microwave it 15 seconds or so. Add the sharp cheddar to the cream cheese and mix the two together.

Add the peppers and onions into the cheese mixture. Add the green chilies (you can use diced jalapenos instead if you want a little kick.) Mix all of this together.

Melt the half a stick of butter if it is not soft and spreadable yet.

Place a tortilla onto a plate. Spread some of the pepper and cheese mixture on half of the tortilla. I like to add a sprinkling of the leftover cheese on top of the mixture. Fold over the tortilla and set this aside. Create as many of these as you like, between 7-8.

Heat the pan to a medium heat again. Butter one side of a quesadilla and place the buttered side onto the frying pan. Repeat with a second tortilla. Butter the sides that are facing up. Cook each side about one minute and twenty to thirty seconds.

Repeat for all of the quesadillas until they are all cooked. Serve hot with salsa and sour cream if you like.