NEW!!! Mexican Specialty E-Book

• Tex-Mex Grilled Cheese Sandwich
• Mexican Pizzas
• Beef Filled Empanadas
• Black Bean Quesadillas
• Tex-Mex Quiche recipe
• Tex-Mex Hot Chocolate recipe
• Jalapeno Egg Pie
• Tex Mex Salsa Salad.
• Pinto bean and Feta cheese Quesadillas
• Quesadillas with Avocado cream
• Mexican Eggs.
• Mexican Skillet Pasta
• Mexican Wedding Cookies
• Chilaquiles Serves: 4-6 persons.
• Bow Tie Shrimp Serves: 6 persons.
• Sangria
• Spicy Breakfast Omelette
• Avocado-Tomatillo Dressing
• Tepache
  
   

Tex-Mex Grilled Cheese Sandwich
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
8 slices whole wheat bread
1/4 cup butter
4 slices American cheese
1/4 cup salsa (view product)
2 pickled jalapenos, sliced
4 slices pepper jack cheese


Directions:
Place bread on work surface, spread one side of each piece with butter. Turn bread slices over and place American cheese on half of the slices, top with salsa and pickled jalapeno slices. Cover salsa with pepper jack cheese. Top with the other bread slice (buttered side up).

Cook sandwiches for 4-5 minutes on each side on heated griddle, turning once until bread is brown and crisp and the cheeses are melted.
Serve with fresh fruit and sour cream on the side for dipping.

TIP: quick and easy sandwiches for lunch on a busy day - a very different twist & taste!

Mexican Pizzas
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1lb spicy pork sausage
1 onion chopped
3 cloves garlic, minced
1- 15oz can pinto beans, beans
1- 16oz can refried beans
1 cup Tejano salsa mild or medium
½ cup Tejano Taco Mex
¼ cup vegetable oil
6 flour tortillas
3 cups shredded Cheddar cheese.
Find Tejano salsa and Taco Mex:
http://www.texmextogo.com/store/PPF/Category_ID/3/products.asp 
Find dried refried beans:
http://www.texmextogo.com/store/PPF/parameters/84_3/more_info.asp 

Directions:
Preheat oven to 400 degrees. In a heavy saucepan, cook pork sausage with the onion and garlic until the pork is thoroughly cooked, stirring to break up the meat. Drain well. Add pinto beans, refried beans, salsa and Taco sauce and mix well. Bring to a simmer and cook for 5 minutes.

In another skillet, heat the vegetable oil to 350 degrees. Fry tortillas, turning once, about 2 minutes until crisp, remove and place on a baking sheet. Divide pork mixture among the fried tortillas and top with cheese. Bake pizzas at 400 degrees for 10-15 minutes or until the cheese melts.

TIP: these little pizzas are like Mexican tostadas without the shredded lettuce and tomatoes. Serve with guacamole and sliced jalapenos.

Beef Filled Empanadas
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
1 pie crust (9 or 12 inch)
1 tablespoon water
1 egg yolk

Directions:
Sauté beef in shortening until lightly browned. Pour off excess fat and drain beef on paper towel to get out all excess fat. Return beef to pan, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring often. Blend in flour, salt, and black pepper. Cook until thickened, stirring constantly. Let cool.

Prepare pie crust and roll to 1/4 inch thickness. Cut into 6 inch rounds and place in floured empanada dough press (gotta have this gadget!)Place 3 Tbsp meat mixture onto rounds and fold, forming fried pies. Place on ungreased baking pan. Add water to egg yolk, beat slightly. Brush tops of pastries lightly with egg mixture. Bake in hot oven (425 F) until browned, 10-15 minutes.
Yield: about 6 large empanadas.

Black Bean Quesadillas Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
2 burrito-size tortillas
1- 14oz. can refried low fat black beans
1 cup Tejano salsa (click here )
1½ cups Mexican-style shredded cheese
½ cup guacamole (homemade or from the Deli store)
2 Tbsp sour cream

Directions:
 Preheat oven to 400 degrees F. Lay one tortilla on a flat surface. Spread the beans evenly over the tortilla. Spoon ¾ cup of Tejano salsa over the beans, then sprinkle cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet. Bake for 15 minutes (cheese will be melted and the top tortilla will be crisp and brown). Mix the guacamole & sour cream and pour into a bowl, add to a large plate, add another bowl with the remaining salsa, cut the quesadilla in 4 portions and transfer to the plate. Colorful presentation, tasty appetizer or meal.

Tex-Mex Quiche  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
2 "Ready to Bake" pie crusts
5 large eggs
1 1/2 cups Half & Half
8 oz. Cheddar/Monterey Jack Cheese (shredded fine)
12 oz. bacon (fried crisp)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green onion tops
1/2 cup diced yellow onion
1 large pickled jalapeno (seeded & vein removed) chopped fine
4 oz. button mushrooms (sliced)
2 Tablespoons fresh garlic, chopped fine
1/2 stick butter or margarine
2 Tablespoons Olive oil
1 Tablespoon Gebhardt's Chili Powder (click here to order)
1 Tablespoon Fiesta Fajita Seasoning
1 Tablespoon Salt
1 Tablespoon Coarse ground Black Pepper

Directions:

Preheat oven to 350 degrees.  Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown.  Remove from oven and set on a cookie cooling rack. Fry the bacon until crisp, remove and drain on paper towel.  When cool and crisp, chop until fine (1/8").

In a small frying pan, heat the olive oil and 1/2 of the butter or margarine.  Add the mushrooms, bell peppers, yellow onions and garlic.  Sauté until mushrooms change to a light tan color (about 10 minutes).  Remove from heat and cool in a bowl.   At this time, take the remaining 1/2 of butter or margarine and put in the freezer section.

In a large bowl, break eggs and beat by hand like making scrambled eggs.  Add the 1/2 & 1/2 and mix well.  Add the green onion tops, the diced jalapeno, the shredded cheese, and all the spices listed.  Add the chopped bacon and mix again.  Add the sautéed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid.  Mix again until egg mixture is combined with all other ingredients.

With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge.   Take the 'frozen' butter or margarine and cut into 1/4 inch pieces.  At random, put about 10 pieces of the 'butter chunks' on top of the egg mixture.

Bake in a 350-degree oven for 35 minutes or until top (egg mixture) just starts to turn a golden brown.  Remove from oven and place on a cooling rack.  Let sit 1 hour. Slice into 8 equal portions and serve with a fresh Caesar salad.  Cover any leftovers with plastic wrap and keep refrigerated.  Best served when slightly warmed or at room temperature.
Yield: Two 9" quiche pies.

Tex-Mex Hot Chocolate Back to the top
http://www.texmextogo.com
Ph. 713.995.5502


Ingredients:
1 large mug of skim milk
1 capful Mexican vanilla (click here for product)
3 packets of Splenda (or other non-sugar sweetener)
2 tsp (heaping) powdered Hershey's cocoa

A near-guiltless & warm comfort drink!
Recipe graciously provided by one of our favorite clients Brian Sorber, North Carolina.

Jalapeno Egg Pie  Back to the top
http://www.texmextogo.com
Ph.713.995.5502


Ingredients:
6-8 eggs (beaten) 
1 lb. Sharp Cheddar cheese or Swiss, shredded
1/4 cup drained, chopped pimentos or tomatoes 
2-3 jalapeno peppers, seeded & chopped

Directions:
Mix all ingredients and pour into a 9" of 10" greased pie plate. Bake @350degrees for 30 mts. or until firm. Cool before cutting. For a hotter pie, add more jalapeno peppers or hot salsa.

TexMex Salsa Salad  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502


Ingredients:

9 tomatoes, diced 

7 avocados, peeled and diced 

3 white onions, chopped 

2/3 cup oil 

1/3 cup lemon juice, fresh squeezed 

1/2 cup fresh chopped parsley 

4 or 5 Serrano or jalapeno chilies, seeded & chopped 

3 or 4 garlic cloves, chopped

Directions:
Combine all ingredients, cover and refrigerate.  

Pinto Bean & Feta Quesadillas Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1 - 16oz. jar pinto bean salsa (drained) (click here to order)
8 whole wheat flour tortillas (8"dia)
8 Tbsp. crumbled feta cheese (4oz)
vegetable oil

Directions:
Pour pinto bean salsa in blender/food processor. Use on/off process until very chunky puree forms. Salt & pepper to taste.
Place 1 tortilla on work surface. Spread with 1/4 cup bean mixture. Top with 2 Tbsp feta cheese, cover with another tortilla.
Using a heavy skillet over medium heat, brush with oil, add quesadilla and cook until beans are heated and tortillas are brown (4 minutes per side). Transfer to warm plate, cover and repeat process with remaining tortillas.
Cut in wedges & serve.

Quesadillas with Avocado cream  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
4 flour tortillas
fresh spinach
fresh mushrooms
Muenster cheese slices
Jalapeno jam (click here to order)

Place 4 tortillas on a work surface and spread our favorite jalapeno jam over one surface. Cover with thin slices of Muenster cheese, fresh spinach & fresh thin sliced mushrooms. Place a second tortilla over each creating a sandwich. Heat a dry nonstick large skillet; using a large spatula, place one quesadilla in the skillet and cook over medium heat pressing down with the spatula and turning once until the cheese melts and the tortillas brown. Keep the tortillas warm in the oven (250F) while making the remaining quesadillas.
To serve: cut each quesadillas into quarters and serve hot, garnished with quartered limes, cilantro sprigs and a dollop of avocado cream.

Avocado cream:
1 ripe avocado, peeled, pitted and cut in large pieces.
juice of one lime
1/2 cup sour cream
salt to taste
Place all ingredients except the salt in a food processor and process until smooth. Scrape into a bowl, season with salt. Serve immediately.

Mexican Eggs  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502


Ingredients:
12 Pinta chips
1 dozen eggs
1 8-ounce carton sour cream 
1 3-ounce package cream cheese 
1 cup Tejano Salsa (click here to order)
1 cup Mozzarella cheese, grated

Directions: 
Line a greased oven dish with chips. Cook eggs, cream cheese and sour cream in skillet (as you would scrambled eggs). When eggs are almost done, add salsa and continue to cook til very dry. Pour mixture on top of chips and sprinkle grated cheese. Cover with foil and bake @ 250-300 degrees for 20-30 minutes. Check occasionally. Serves 6.

Directions:
Heat oil in heavy skillet. Add pasta, onion & garlic. Cook & stir til onion is limp. Add broth, tomatoes & oregano. Bring mixture to a boil. Cover skillet & lower heat. Cook for 15mts. until the pasta is tender and the broth is absorbed. Top with spoonfuls of sour cream & grated cheese Serve from skillet. 4 servings.  From "The People of Mexico and Their Food" book.  

Mexican Wedding Cookies Back to the top
http://www.texmextogo.com
Ph. 713.995.5502


Ingredients:
4 cups flour 
2 cups Crisco (margarine substitute)
1 cup sugar
2 tsp. Mexican vanilla (click here to order)
2 eggs

Directions:
Mix all together in bowl. Roll in your hands into small balls the size of quarters. Place on cookie sheet, use thumb to indent in the center. Bake @350 degrees for 25 minutes. Spoon onto wax paper and use shaker filled with sugar and cinnamon and sprinkle over cookies.

Chilaquiles   Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1 16 oz. jar Tejano salsa, medium (click here to view)
8 oz. sour cream
8 oz. shredded mild cheddar cheese (I also like the Kraft Mexican shredded
cheese blend on this dish).
1 bag of tortilla chips (I use Galindo chips, they're not too thick or too
thin) or 16 to 20 tortillas cut in quarters slightly fried in oil.

Directions:

Preheat oven to 350°. Spread the tortilla chips on a Corningware/Pyrex
rectangular container, pour the salsa evenly on top of the chips. Pour the
sour cream, making sure it spreads out evenly as well. Pour the cheese on
top. Place it in the oven for 25 minutes. Take it out and enjoy!!!!!!!!!!!!!
Serves 4 - 6.
Origination: my good friend Carolina Herrera.

Bow Tie Shrimp    Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
2 lbs. Peeled & cleaned shrimp
1/2 stick butter
1 16oz. jar Tejano Salsa Wannabe (mild) (click here to order)
1 1/2 tbsp. McCormick's Lemon & Herbs seasoning
2 cloves garlic, crushed
1 16oz. bow tie pasta.

Directions:

Cook pasta as indicated, drain, rinse with cold water.
Melt 1/2 stick butter in 9" skillet, add crushed garlic and cook until garlic begins to brown.
Add shrimp and cook 5 min.
Remove shrimp from skillet with serrated spoon and set aside.
In large sauce pan, pour one jar Tejano Salsa, add lemon & herb seasoning and cook on medium heat for 5 min. Add shrimp, and simmer on low for 10 min.
Place bow tie pasta in large serving dish, pour shrimp sauce over it and serve.

Serves 6 (best be ready for a crowd).
Like a little more Tex Mex kick? Go for the Tejano Salsa Naturalized Texan (medium)!

Place all ingredients in blender. Add salt & pepper to taste. Refrigerate in airtight container until used.

Tapache  Back to the top