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NEW!!!
Mexican Specialty E-Book
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
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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
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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.
Mexican Skillet Pasta
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
8oz. vermicelli broken in 2" pieces
3 tbsp. oil
3 cloves garlic chopped
2 cups chicken broth
1 cup canned tomatoes
1/2 tsp. leaf oregano Garnish: sour cream & grated cheese
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
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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)!
Sangria Back to the top
http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
4 oranges
2 lemons
2 limes
1 cup sugar
1 liter of dry
red wine
15-20oz. club
soda
Process: Cut fruits into
thin slices. Squeeze juice from the slices into a pitcher. Add slices and sugar
to the pitcher. Stir well. Add red wine and club soda. Have tall, ice-filled
glasses ready. Garnish with floating fruit of choice.
Spicy Sunshine Breakfast Omelette Back to the top
http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
¾ cup Tejano salsa (click
here for product) medium or hot
1 cup marinated artichoke hearts, drained and chopped
¼ cup Parmesan cheese, grated
1 cup Monterey Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
6 large eggs
1 – 8oz sour cream
1 cup low fat sausage, cut into bite-size
Directions
Preheat oven to 350 degrees. Grease a 10” casserole dish (oven safe). Spread
salsa on the bottom. Sprinkle chopped artichoke evenly over salsa. Next,
sprinkle Parmesan cheese over artichoke then the Monterey and Cheddar cheeses.
Add the sausage (we use homemade turkey sausage; if using fatty sausage, cook
first and drain grease before spreading in casserole). Blend eggs and sour cream
with blender until smooth. Pour over cheeses and bake uncovered for 30-40
minutes or until set.
Use “broil” setting for 1 minute or less at the end to form a “golden top”.
Watch carefully.
Breakfast was never this good!!
Avocado-Tomatillo DressingBack to the top
http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
2
avocados
8 oz. Ranch Dip
3 boiled tomatillos (green tomatoes) peel off skin
½ cup cilantro
1 tbsp extra virgin oil
2 garlic cloves
2 cups tomatillo broth (from above boil)
1 tsp rosemary
1 tsp dill
Place all ingredients in blender. Add salt & pepper
to taste. Refrigerate in airtight container until used.
Tapache Back to the top
http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
1 whole fresh
pineapple
12 cups water
21oz. brown sugar
1 stick cinnamon
3 whole cloves
Process:
Wash the pineapple;
remove stalks at each end; cut pineapple into large cubes, including the rind.
Place the pineapple cubes in a large (lidded) container and add 8 cups of water,
brown sugar, cinnamon and the cloves.
Cover and let rest at room temperature for 48 hours. Strain this resulting
liquid “the Tepache” into a new, clean container and add the remaining 4 cups of
water. Let rest another 12 hours. Strain again, add 3 cups water. Serve cold
with ice cubes and fresh fruit slices
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