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.

Mexican Cookies

Delicious nutty, sweet, melt-in-your mouth celebration Mexican Cookies are perfect for any special occasion. Serve at weddings, Cinco De Mayo, Christmas, baby and bridal showers, graduation parties. They are welcome at any special event.

These Mexican Cookies were made by Kathy and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Mexican Cookies
 
Ingredients:

• 1 cup butter
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons water
• 2 cups all-purpose flour
• 1 cup chopped almonds
• 1/2 cup confectioners' sugar

Directions:

1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
2. Preheat oven to 325 degrees.
   Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

 

Mexican Cookies served with a slice of Sopapilla Cheesecake at our 

Taste Tempters Cinco De Mayo dinner in April.

 

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

March Music Mania

MARCH MUSIC MANIA


Our recipes this month will either have a music group
or performer in the name
or it will be a favorite meal/food of a singer or band.

Music Mania Menu:

• Salad: BLACK EYED PEAS with Asparagu SPEARS Salad
• Appetizer 1: TOM PETTY's Hot Buffalo Wings Meatballs w/Blue Cheese Cream Sauce
• Appetizer 2: LADY ANTEBELLUM - Lady Port-ebullum Mushroom Appetizer
  
• Bread 1: Pan-D-Bano (Columbian Cheese Bread)
• Bread 2: ELVIS Biscuits
• Soup: BOWLING FOR SOUP - Italian Wedding Soup
  
• Vegetable: SPICE-Roasted Butternut Squash and Onions (Spice Girls)
  
• Pasta: Shrimp Fra Diavolo with RED HOT CHILI PEPPERS (Diavolo or Devil is compatible with "The Devil Went Down To Georgia"
  
• Main Dish: Creamy PINK Vodka Sauce with Penne
• Dessert 1: JUDY GARLAND Rainbow Cupcakes topped with EMiNEM's
  
• Dessert 2: MADONNA's favorite Brownies

(Desserts will be served ala VANILLA ICE cream (Depache) MODE)