Mexican Cheese Dip

Mexican Cheese Dip

This Mexican Cheese Dip was made by our special guest, Kim, and served out our Taste Tempters Cino De Mayo dinner night that was hosted by Jenny in April.

Recipe coming soon .... 

Taco Soup

A flavorful delicious Taco Soup that is made with corn, tomatoes, pasta, white beans, and salsa. and is quick and easy to make for a week night dinner or make to accompany any Mexican food. 

This Taco Soup was made by Shelley and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Taco Soup

Ingredients:

• 1 Tbsp Olive Oil
• 1 small Onion
• 3 cloves Garlic pressed
• 1 Tomato
• 1 cup frozen or canned corn
• 1 can diced tomatoes
• 1 can tomato paste
• 3 stalks celery diced
• 3 carrots diced
• 1 cup Orzo pasta
• 1 can small white Beans
• 1 jar salsa
  

Directions:

1. Saute Onion, and garlic in Olive Oil while bringing large pot of water to boil.
2. Place celery and carrots into boiling water and cook till softened.  Cook pasta as directed 10 min.
3. Drain off all but 2 cups water. Add tomato paste, tomato, diced tomatoes, corn, onion & garlic.  Stir and heat on stovetop till hot.  Add Salsa and whit beans.  Once hot, serve topped with crushed taco chips and shredded cheese.

Note: You can add chicken or ground meat or use different beans with to this too.

  Taco Soup

Lime-Shrimp Avocado Pasta Salad

This shrimp pasta salad with lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro tossed with cellentani pasta is a perfect springtime pasta salad to celebrate Cinco De Mayo or a Mexican Fiesta.

This Lime-Shirmp Avocado Pasta Salad was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.


Lime-Shrimp Avocado Pasta Salad
Recipe from Allrecipes.com

Ingredients:

• 2 pounds uncooked shrimp - peeled, deveined, and chopped
• 1/4 cup lime juice
• 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
• 4 avocados - peeled, pitted and diced
• 1 pint grape tomatoes, quartered
• 1 large red onion, chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• salt and ground black pepper to taste

Directions:

1. Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
2. Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
3. Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
4. Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
5. Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
6. Pour dressing over shrimp mixture; toss to coat. Chill before serving

 

Lime-Shrimp Avocado Pasta Salad

Habanero, Rosemary, and Cheddar Bread

A savory bread flavored with fruity, hot habanero pepper, rosemary, and cheddar cheese. Delicious served with butter. Makes a great accompaniment to a Mexican soup or chili.

This Habanero, Rosemary, and Cheddar Bread was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Habanero, Rosemary, and Cheddar Bread

Ingredients:

• 1 tablespoon active dry yeast
• 1 tablespoon quick-rise yeast
• 3 tablespoons water
• 5 cups all-purpose flour, divided
• 2 cups water, divided
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1 cup shredded sharp Cheddar cheese
• 1 habanero pepper, finely chopped (wear gloves)
• 1/2 teaspoon finely chopped fresh
• rosemary

Directions:

1. Mix active and quick-rise yeast with 3 tablespoons water in a bowl to make a paste. Mix 4 cups of flour with 1 cup water in a large bowl until thoroughly combined; stir yeast mixture into flour mixture.
2. Beat remaining 1 cup water, baking powder, salt, sharp Cheddar cheese, habanero pepper, and rosemary into dough; beat remaining 1 cup flour into dough. Turn out onto a floured work surface and knead until dough is soft and elastic, at least 6 minutes. Form dough into a ball, place into an oiled bowl, and turn the dough around in the bowl to pick up a thin coating of oil. Cover bowl and let rise for 2 hours.
3. Punch the dough down, turn out onto a floured work surface, and knead for 6 more minutes. Divide dough in half and form each half into a loaf; place loaves on a baking sheet. Cover loaves and let rise until doubled, 15 to 20 minutes.
4. Preheat oven to 400 degrees F (205 degrees C).
5. Bake loaves in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake until golden brown, 20 to 25 minutes.

 

 

 Habanero, Rosemary, and Cheddar Bread

Spinach, Cheese & Black Bean Enchiladas

Easy, delicious and healthy Spinach, Cheese & Black Bean Enchiladas made with a homemade enchilada sauce. Mexican cheeses and a combination of black beans, spinach and corn gives this meatless dish complete protein.

These Spinach, Cheese & Black Bean Enchiladas were made by Debbie and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Spinach, Cheese & Black Bean Enchiladas 

Ingredients:
{For the sauce}

• 3 cups vegetable broth
• 1/4 cup tomato paste
• 1/4 cup all purpose flour
• 2 Tbsp. olive oil
• 1-2 tsp. cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. chili powder
• Salt/pepper
  

{For the enchiladas}

• 15 oz. can black beans, rinsed and drained
• 1 1/2 cups corn (frozen, thawed)
• 6 oz. fresh baby spinach
• 3-6 green onions, thinly sliced
• 1/3 cup cilantro, chopped (optional)
• 2 tsp. cumin
• 3 cups shredded 3 cheese blend (or pepper jack, cheddar, etc.)
• 8 whole wheat, corn tortillas, or flour tortillas (I used flour)

Directions:
 
For the sauce:

1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

For the Enchiladas:

1. In a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
2. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
3. Preheat oven to 375.
4. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
7. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Make Ahead and Freeze Directions:
Freeze the enchiladas and the sauce separately. Thaw the sauce in the fridge overnight. When ready to bake, heat the sauce slowly in a saucepan - whisking to keep it smooth. Pour the sauce over the frozen enchiladas, added some cheese, cover with foil, bake @400 for 30 minutes. Uncover, bake until bubbly, about 15 minutes more.
 

Mini Taco Quiches

 

These individual Mini Taco Quiches make a 

great main dish, appetizer, or for a breakfast or brunch

These Mini Taco Quiches were made by Kelly and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Mini Taco Quiches

Ingredients:

1. 4 Flour Tortillas
2. 1/2 pound lean ground beef (hamburger)
3. 1/2 cup chopped onions
4. 1 clove garlic, minced
5. 1/2 (3-ounce) can chopped chile peppers (optional)
6. 1/2 teaspoon chili powder*
7. 1/4 teaspoon salt
8. 1/4 teaspoon oregano
9. 1/8 teaspoon ground cumin
10. 1 cup shredded cheddar cheese or Monterey jack cheese
11. 4 eggs, beaten
12. 1 cup sour cream
13. Toppings (see below)

* I like to use ground red chipotle powder.

Topping Suggestions:

• Chopped tomato
• Shredded lettuce
• Sour Cream
• Sliced black olives
• Hot Sauce or Salsa

Directions For One Pan Taco Quiche:

1. Preheat oven to 350 degrees F. Grease a Quiche Dish. Line the quiche dish with the flour tortillas, tearing to fit and slightly over laying them. NOTE: Only use one (1) layer of tortillas in the quiche dish. For individual quiches see directions below.
2. In a large frying pan over medium-high heat, sauté the ground beef and onions until the beef is cooked; remove from heat and drain of any excess fat and discard. Add garlic, chile peppers, chili powder, salt, oregano, and cumin; stirring to combine the ingredients. Spoon the ground beef mixture into the tortilla-lined quiche pan.
3. Spoon the shredded cheese over the meat mixture.
4. In a small bowl, beat the eggs well. Blend in the sour cream. Pour egg mixture on top of the cheese in the quiche pan.
5. Baked approximately 45 to 50 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set. 

Directions for Individual Mini Taco Quiches:

1. Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin cups.
2. Fill each tortilla filled muffin cup with 1/4 cup meat mixture Spoon 2 tbps the shredded cheese over the meat mixture.
3. In a small bowl, beat the eggs well. Blend in the sour cream. Pour 1/4 cup egg mixture on top of the cheese in the quiche pan.
4. Baked approximately 30 to 45 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set.

 Mini Taco Quiches

Chicken Enchiladas

A spicy chicken mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe great for a week night Mexican dinner.

These Chicken Enchiladas were made by Shelley and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Chicken Enchiladas

Ingredients:

• 1 chicken breast cooked & shredded
• 1 can condensed cream of chicken soup
• 1/2 cup milk
• 1 cup sour cream
• 1 cup salsa
• 1 1/2 cups shredded Mexican cheese

Directions:

1. I boil chicken breast in seasoned water but you can even use leftover. I shred chicken with 2 forks pulling it apart into small pieces.  Then set aside.
2. In a bowl combine remaining ingredients. Reserve 1/4 to 1/2 to cover final dish.
3. Add chicken mix well.  
4. Spoon ingredients onto tortilla shells and roll.  Then place them in a glass baking dish, and slice. Cover with reserve and sprinkle with cheese.
5. Bake 350 F oven for approximately 40 minutes or until cheese is browned, serve.

 Chicken Enchiladas

Cilantro Lime Rice

Easy and delicious side dish. 

Great served with Mexican dishes such as tacos, enchiladas, chili, etc.

This Lime Cilantro Rice was made by Jenny and served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Lime Cilantro Rice

Ingredients:

• 2 cups water
• 1 tablespoon butter
• 1 cup long-grain white rice
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro

Directions:

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Buñuelos (Mexican Fritters)

These crispy-sweet, tortilla-like fritters that are sprinkled with sugar and cinnamon are a Mexican dessert traditionally served at Christmas time. But we feel they can be served anytime for a dessert or snack.

These Buñuelos (Mexican Fritters) were made by Jenny and served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.
 
Buñuelos (Mexican Fritters)
Recipe from muybuenocookbook.com
Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¾ cup milk
• ¼ cup butter
• 1 teaspoon vanilla
• 2 beaten eggs
• Canola or vegetable oil for frying

Sugar coating

• 1 cup sugar
• 1 teaspoon cinnamon

Directions:

1. In a mixing bowl combine flour, baking powder, salt, and cinnamon.
2. In a saucepan heat milk, butter, and vanilla and bring to a boil.
3. In a separate bowl, mix the eggs, then add the beaten eggs to the warm milk mixture and whisk quickly.
4. Add the liquid mixture to dry ingredients and mix well.
5. Knead dough on lightly floured surface 2 to 3 minutes until smooth.
6. After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
7. Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
8. Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
9. While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

Buñuelos (Mexican Fritters)

Sopapilla Cheesecake

Cream cheese, canned crescent rolls, cinnamon, create this delicious, Mexican-inspired dessert. This is a quick, easy, and tasty dessert that has a rich and creamy filling surrounded by a crispy cinnamon crust. 


This Sopapilla Cheesecake was made by Karen and served out our Taste Tempters Cino De Mayo dinner night that was hosted by Jenny in April.

Sopapilla Cheesecake

Ingredients:

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 2 (8 ounce) cans crescent roll dough
• 1/2 cup melted butter
• 1/2 cup white sugar
• teaspoon ground cinnamon

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares. 

 

 Sopapilla Cheesecake