Recipes Southwestern
Sour cream chicken enchiladas
Sour Cream Chicken Enchiladas3 1/2 cups sour cream 3 (5 ounce) cans boned chicken, cut up (about 2 cups) 2 (4 ounce) cans mushroom stems and pieces, drained 1 (4 ounce) can green chiles, drained 1/3 cup onion flakes 1 teaspoon chili powder 1/2 teaspoon salt 1/
(by user) Chicken fajitas with cowpoke barbecue sauce
Chicken Fajitas with Cowpoke Barbecue SauceMakes 4 servings.1 cup Cowpoke Barbecue Sauce, dividedNonstick cooking spray10 ounces boneless skinless chicken breasts, cut lengthwise into 1 x 1/2 inch pieces 2 green or red bell peppers, thinly sliced
(by user) Baked chicken chimichangas
Baked Chicken Chimichangas3 (5 ounce) cans white chicken, drained and flaked 1 (4 ounce) can chopped green chiles, drained 1 cup (4 ounces) shredded Monterey jack cheese 1/2 cup sliced green onions 8 (9 inch) flour tortillasVegetable oilShredded lettuce, salsa or
(by user) Chicken flautas
Chicken Flautas3 tablespoons cream1 garlic clove, mincedChicken Deshebrada, warmed2 tablespoons minced fresh cilantroWarm the cream with the garlic in a saucepan over medium heat. Add the chicken Deshebrada and simmer until the cream is absorbed. Stir in the cilantro.
(by user) Mexican skillet rice
Mexican Skillet Rice3/4 pound lean ground pork or lean ground beef 1 medium onion, chopped 1 1/2 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 3 cups cooked brown rice 1 (16 ounce) can pinto beans, drained 2 (4 ounce) cans diced green chil
(by user) Mexican green rice
Mexican Green Rice (Arroz Verde)1/8 cup vegetable oil1 cup Basmati or long grain rice2 large poblano chiles, tops removed, seeded, and diced1 cup fresh cilantro leaves3 garlic cloves, mashed1/2 onion, diced2 tablespoons chicken bouillon granulesSaltPepper
(by user) Mexican red rice
Mexican Red RiceThis is often mistakenly called Spanish Rice in the United States.2 tablespoons vegetable oil or lard1 medium onion, minced2 garlic cloves, minced1 cup uncooked Basmati or long grain rice2 cups chicken stock2 small plum tomatoes, chopped, or
(by user) Montezuma spanish rice
Montezuma Spanish Rice1/4 cup vegetable oil1 medium onion, chopped1/2 green bell pepper, chopped1 cup white rice, uncooked1/2 pound ground beef2 (8 ounce) cans tomato sauce1 3/4 cups hot water1 teaspoon saltDash of pepper1/4 cup diced green chiles
(by user) Red rice
Red Rice1 cup rice3 tablespoons bacon drippings or vegetable oil1 onion, chopped, or 5 scallions, chopped, including green part1 clove garlic, minced2 cups hot water1 (8 ounce) can tomato sauceSalt, to taste3 teaspoons chili powder1/2
(by user) TAG: water, ,
Restaurant mexican rice
Restaurant Mexican Rice1 (16 ounce) can whole tomatoes, including liquid1 tablespoon vegetable oil or bacon drippings1 cup long grain rice1 cup chopped onion1/2 cup finely chopped carrots2 cloves garlic, finely chopped1 (4 ounce) can chopped green chiles, drained,
(by user) TAG: liquid, chopped, tomatoes, mexican, teaspoon, finely, ounce, restaurant, ,
Arroz rojo (red rice)
Arroz Rojo (Red Rice)Serves 62 cups rice 2 carrots 1 small potato1 cup peas 3 tomatoes 3 cloves garlic 1 piece onion 3 springs parsley 2 cups broth 2 chorizos 3 tablespoons lardSoak rice in hot water for 20 minutes, rinse, drain and d
(by user) TAG: water, arroz, ,
Chicken taco rice
Chicken Taco Rice1 pound boneless chicken breasts, cut into strips 2 tablespoons vegetable oil 1 (13 3/4 ounce) can chicken broth 1 (8 ounce) can tomato sauce 1 package taco seasoning mix 1 (12 ounce) can corn, drained 1 medium green or red pepper, diced 1 1/2
(by user) TAG: chicken, minutes, ounce, ,
Mexican-style three bean salad
Mexican Style Three Bean SaladYields 8 servings.1 can green beans1 can garbanzo beans1 can kidney beans1 cup chopped green bell pepper1/2 cup chopped red onion1 cup cider vinegar1 cup granulated sugar1 1/2 teaspoons salt1/2 teaspoon pepper3/4 cu
(by user) TAG: beans1, seasoning, salad, three, style, mexican, ,
Avocado dressing
Avocado Dressing1/2 ripe avocado, peeled and pitted1 1/2 tablespoons freshly squeezed Mexican lime juice1 1/2 tablespoons cider vinegar2 tablespoons chopped fresh cilantro1 clove garlic, chopped2/3 cup vegetable oil1 large egg yolkGreen top of 1 scallion, slic
(by user) TAG: avocado, tablespoons, whisk, ,
Salsa dressing
Salsa DressingThis is a wonderful way to use up leftover salsa.1 teaspoon Dijon style mustard1/4 cup red wine vinegar1 cup extra virgin olive oil1/4 cup fresh salsaCombine mustard, vinegar and olive oil and whisk together thoroughly. Add salsa and whisk until bl
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Sour orange dressing
Sour Orange DressingJuice of 1 sour orange1 cup plain yogurt2 tablespoons honey1 teaspoon chopped chives1/2 teaspoon garlic saltMix well.
(by user) Creamy jalapeno dressing
Creamy Jalapeno Dressing1 cup sour cream2 cloves garlic, minced 1 jalape?o pepper, stemmed, seeded, and minced 3 tablespoons cilantro, chopped (no stems) 1/2 teaspoon ground cumin Salt and freshly ground pepper to taste Combine all ingredients and refrigerate f
(by user) Prickly pear ranch dressing
Prickly Pear Ranch Dressing3/4 cup prickly pear jelly1/4 cup mayonnaise 1/4 cup sour cream 3/4 tablespoon cracked black pepper 3/4 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 tablespoon lime juice 1/2 tablespoon salt 1 clove garlic 1 tablesp
(by user) Blender mayonnaise
Blender Mayonnaise1 egg2 tablespoons lemon juice1 teaspoon dry mustard3/4 teaspoon salt1/4 teaspoon white pepper1 cup vegetable oilCombine egg, lemon juice, mustard, salt and white pepper in a blender container or food processor bowl. Cover and blend at low spe
(by user) Creamy garlic dressing
Creamy Garlic Dressing1 cup vegetable oil1/4 cup white wine vinegar2 tablespoons mayonnaise1 teaspoon dry mustard1/2 teaspoon crushed garlic1 teaspoon salt1/2 teaspoon white pepperCombine all ingredients in a jar. Cover and shake well.Makes about 1 1
(by user) Green chile ranch dressing
Green Chile Ranch Dressing1 cup mayonnaise1/3 cup Green Chile Pesto1/4 cup buttermilk1 tablespoon fresh buttermilkStir together all ingredients. Cover and refrigerate. Return to room temperature before using. This can be prepared up to 3 days ahead.
(by user) Green goddess dressing
Green Goddess DressingGreen Goddess Dressing originated in San Francisco.1 cup sour cream1 cup mayonnaise1 tablespoon lemon juice1 tablespoon white wine vinegar1 tablespoon anchovy paste1 teaspoon minced parsley1/3 cup diced onionSalt and pepperB
(by user) Honey dressing
Honey DressingThis is great served on fruit salads.1/4 cup vinegar1 cup mayonnaise1 teaspoon prepared mustard1 teaspoon granulated sugar1 teaspoon minced onion1/2 cup orange blossom honey1/4 teaspoon mined parsleySalt and pepper1/2 cup vegetable oil
(by user) Lime dressing
Lime Dressing1/4 cup fresh Mexican lime juice1 teaspoon honey2 teaspoons grated lime zest1 teaspoon fresh minced garlicSalt and pepper, to taste1/2 cup olive oilPlace all the ingredients in a bowl and whisk until thick. Store, covered, in the refrigerator for u
(by user) Raspberry-walnut dressing
Raspberry Walnut Dressing2 tablespoons walnut oil2 teaspoons raspberry vinegar2 teaspoons Mexican lime juice1/4 teaspoon crushed caribe chileWhisk all ingredients in a small bowl until thickened.Serve over fruit or fruit salad. It is also delicious over grilled
(by user) Roasted garlic dressing
Roasted Garlic Dressing3 cloves garlic, unpeeled3 tablespoons balsamic vinegar2/3 cup olive oil1/4 teaspoon freshly ground black pepper1/2 teaspoon saltRoast the garlic in a cast iron skillet over medium heat turning occasionally, until blackened in spots and soft,
(by user) Buttermilk slaw
Buttermilk SlawThis is delicious when piled onto a Smoked Pork Loin Sandwich.1 1/2 cups Miracle Whip�1 cup cultured buttermilk2 tablespoons granulated sugar1 tablespoon fresh lemon juice1 teaspoon hot pepper sauce1/2 teaspoon salt10 cups coarsely shredded r
(by user) Mexican cole slaw
Mexican Cole SlawuSalad/u1 head cabbage, shredded1/2 cup celery, diced1 can pinto beans, drained3/4 cup bell pepper, dicedOnion, grated, to tasteToss lightly; add dressing and marinate all day.uDressing/u1/2 cup granulated sugar1/2 cup wi
(by user) Mexican potato salad
Mexican Potato Salad4 potatoes, peeled or scrubbed, cut into 1/4 inch cubes1 tablespoon Dijon mustard8 large green olives, sliced2 pickled jalape?os, stemmed, seeded and coarsely chopped12 radishes, trimmed and sliced thin4 scallions, trimmed and minced3/4 cup cho
(by user) Nopalito salad (prickly pear cactus salad)
Nopalito Salad (Prickly Pear Cactus Salad)uDressing/u1/2 teaspoon salt, or to taste1/4 teaspoon pepper1/2 teaspoon dry mustard1/4 cup vinegar1/2 cup oil1/4 teaspoon Mexican oregano1/2 cup sour creamuSalad/u1 small yellow onion, halved and cu
(by user) Painted desert roasted pepper salad
Painted Desert Roasted Pepper SaladuDressing/u1/2 cup extra virgin olive oil1/4 cup vegetable oil2 garlic cloves1 tablespoon chopped onion1/4 cup cider vinegar1/2 teaspoon salt1/2 teaspoon granulated sugar1/8 teaspoon dried Mexican oreganoFreshly g
(by user) Pineapple pasta salad
Pineapple Pasta Salad8 ounces uncooked tricolor pasta spirals6 small tomatillos, each cut into 8 wedges1/2 jalape?o chile, seeded, finely chopped1 (20 ounce) can pineapple chunks in juice, drained (reserve 2 tablespoons juice)1 tablespoon snipped fre
(by user) Mexican jell-o
Mexican Jell OSweetened condensed milk has been used in Mexico for many years.1 box strawberry Jell O1 envelope Knox gelatine, dissolved in a very small amount of cold water2 cups hot water2 cups cold water1 can sweetened condensed milk
(by user) Cilantro slaw
Cilantro Slaw3 cups green cabbage, finely shredded3 cups red cabbage, finely shredded1 cup firmly packed cilantro leaves, minced1/4 cup Mexican lime juice1 tablespoon water1 tablespoon honey1/2 teaspoon cumin seedsSalt and pepperIn a large non reactive
(by user) Citrus grove orange salad
Citrus Grove Orange Salad3 large ripe tomatoes, cored3 large navel oranges, peeled2 bunches arugula or watercress1 tablespoon plus 2 teaspoons extra virgin olive oil1 tablespoon plus 2 teaspoons balsamic vinegarSalt and pepper, to taste3 tablespoons slivered fresh
(by user) Ensalada caesar (caesar salad)
Ensalada Caesar (Caesar Salad)This is truly a Southwestern salad. It was developed in Tijuana in the 1920s. It was created by an Italian chef for Americans who flocked into Mexico to escape Prohibition.1 cup extra virgin olive oil4 garlic cloves1 1/2 cups day old French br
(by user) Ensalada de coliflor (cauliflower salad)
Ensalada de Coliflor (Cauliflower Salad)1 whole large cauliflower, cleaned and trimmed, left whole2 large ripe avocados, mashed1/2 teaspoon lemon juice1/2 small onion, minced2 canned whole green chiles, choppedSalt and freshly ground pepper, to taste1/2 small head
(by user) Ensalada de noche buena (Christmas eve salad)
Ensalada de Noche Buena (Christmas Eve Salad)2 medium oranges, pared and sectioned2 medium bananas, sliced1 (8 1/4 ounce) can sliced beets, drained (reserve liquid)1 (8 ounce) can pineapple chunks in juice, drained (reserve juice)1/2 jicama, pared and sliced2 tablespo
(by user) Jicama and orange salad (pico de gallo naranjas)
Jicama and Orange Salad (Pico de Gallo Naranjas)2 cup jicama, peeled and cubed4 oranges, peeled, sectioned, and cut into chunks4 scallions, chopped1/4 cup cilantro, choppedJuice from the salad1 tablespoon Mexican lime juice1 tablespoon vegetable oil2 tablespoo
(by user) Mango salad
Mango Salad1 cup boiling water1 package lemon gelatin1 1/2 packages unflavored gelatine1 large can mangos8 ounces cream cheeseFresh fruit of your choiceDissolve lemon gelatin and unflavored gelatine in boiling water. Blend mangoes and cream cheese in blender. M
(by user)
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