Salsa Steak Fajitas1/2 cup salsa of your choice (fire roasted salsa is best) 1 clove garlic, minced 1 tablespoon fresh lime juice 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 1/2 pounds flank steak, trimmed of excess fat 1 red bell pepper, cut into 1

Shrimp EnchiladasYield: 4 servings1 tablespoon vegetable oil 1 cup (1 small) chopped onion 1 cup (1 small) chopped green bell pepper 1 clove garlic, finely chopped 1 1/4 cups (10 ounce can) enchilada sauce    with green chiles and inion, divided

Roasted Chicken TacosJuice of 1 lime1/2 teaspoon cumin1/2 teaspoon dark chili powder Salt and pepper to taste 1 (3 to 4 pound) whole chicken1 tablespoon fresh cilantro, chopped 4 (10 inch) flour tortillas, warmed1 tomato, diced1/2 cucumber, peeled, seeded,

Fiesta Shrimp Tacos1/2 pound medium shrimp, peeled and deveined2 teaspoons ground cumin 1 tablespoon cooking oil 8 corn tortillas, warmed2 cups shredded iceberg lettuceCotija Salsa (recipe below)Lime wedgesToss shrimp with cumin in a small bowl.Heat

Pepper QuesadillasServes 6.1 1/2 tablespoons vegetable oil1 large sweet green pepper, thinly sliced1 large sweet red pepper, thinly sliced 1 large sweet yellow pepper, thinly sliced1 large onion, thinly sliced1 (4 ounce) can chopped green chiles, drained 1/

Chicken Chalupas6 to 8 flour tortillas 1 can condensed cream of chicken soup 1/2 cup sour cream 1/2 teaspoon garlic powder diced1 tablespoon or more minced jalapeno chiles1/2 cup milk 4 cooked chicken breasts1/2 medium onion 12 to 16 ounces Monterey jack c

Steak Tacos with Chipotle Cream2 beef flank steaks or top round steaks, cut 1 inch thick 4 green bell peppers, cut in half 2 medium onions, cut crosswise in half 2 tablespoons olive oil 16 to 20 small flour tortillas, warmedChipotle Cream (see below)uMarinade

Peach Jalapeno Quesadilla1 large flour tortilla1 fresh peach, sliced thin or choppedMild jalapeno pepper slicesMonterey jack or mild white cheese, shreddedRed onion, chopped and rinsed wellHave all ingredients prepared and ready to go.Lay the tortilla on mel

Smoky Chicken QuesadillasSource: iMexican Cooking for Dummies/i 3 1/2 cups shredded, roasted chicken 3 canned chipotle chiles, seeded and thinly sliced 1/2 bunch cilantro leaves, chopped (1/4 cup) 3 scallions, trimmed and thinly sliced at an angle 4 tablespoons

Mexican Rarebit3 tablespoons chopped green bell pepper1 tablespoon butter1/2 cup canned tomatoes, drained and chopped1 (8 ounce) can whole kernel corn2 tablespoons diced canned green chiles1/4 teaspoon salt1 pound sharp Cheddar or Monterey jack cheese1/4 cup b

Chicken Burritos1 chicken breast 1 large flour tortilla 2 ounces softened cream cheese 2 slices American cheeseSalsa (optional)Cumin (optional)Steam the chicken breast until done. Don`t allow to brown or dry out. Shred the chicken breast and add a little salsa

Carne Asada TacosuMarinade/u1/2 cup chopped onion 3 cloves garlic, chopped 3 tablespoons fresh lime juice1 tablespoon ground chile de arbol or    New Mexican red chile powder1/4 teaspoon ground cuminuTacos/u1 (1 1/2 pound) skirt s

Black Bean Tortilla Melts1 (15 ounce) can black beans, rinsed and drained1/2 teaspoon chili powder 6 (6 inch) corn tortillas 1/4 cup minced cilantro 1 lime, cut into 6 wedges 1/4 cup (3 ounce) shredded Cheddar cheeseFresh salsa 2 (4 ounce) cans chopped green c

Chicken and Bell Pepper Fajitas4 skinless boneless chicken breast halves 5 tablespoons vegetable oil 1/4 cup fresh lime juice 1 tablespoon minced garlic 1/2 teaspoon salt 1/4 teaspoon ground pepper 10 (6 inch) flour tortillas 1 large red onion, sliced 1 la

Chicken Chile Verde TacosSource: Sunset magazine January 1997Yield: 4 servings3 cups shredded cabbage 1 cup fresh cilantro, lightly packed 1 cup green chile salsa 1 pound boneless skinless chicken breasts 1 teaspoon salad oil 3 cloves garlic, minced b

Roast Beef Quesadillas6 ounces deli roast beef, thinly sliced 1 small onion, thinly sliced 1/4 cup green bell pepper, chopped 1/2 cup prepared salsa, divided 3/4 cup Colby jack cheese, shredded *4 (7 inch) flour tortillasPlace onion and bell pepper in small mic

Sizzling Onion Fajitas1 (1 1/2 pound) top round or flank steakMarinade2 medium (8 to 10 ounce each) sweet Spanish onions2 medium green peppers1/2 teaspoon lemon pepperSeasoningsCorn or flour tortillasHot pepper onion relishGuacamole1/4 cup butter or ma

Sonoran Tacos (Tacos Sonorenses)These are from the Sonora, Mexico region.18 small corn tortillas 1 chicken breastLardSaltPepperCook the chicken in water with salt. Let sit for 15 minutes.Shred the chicken. Add small portions of the shredded chicken to

Stuffed Sopaipillas1 batch SopaipillasuFilling/u1 to 2 pounds ground beef or ground turkey 1/2 cup onion, finely chopped 2 cloves garlic, mincedSalt and pepper to tasteCombine all ingredients in a skillet, and fry until meat is brown. Drain, and set asid

Chicken Tacos5 or 6 boneless, skinless chicken breast    halves, cut into 1 inch cubes 1/2 to 1 tablespoon olive or vegetable oilSpice Mix: 1 teaspoon each basil, cumin and    garlic powder, mixed and divided1/2 envelope taco seasoning b

Quesadillas con EpazoteIf queso ranchero is unavailable, use Monterey jack, sharp Cheddar or chevre. Epazote has a pungent flavor and its strength can vary depending on when in the season it was harvested. It`s less pungent when the plant is young, so start with a few bits of leaf and ad

Cheesy Ro Tel Chili Brisket Tacos1 fully cooked brisket, shredded and chopped 1 (10 ounce) can Ro Tel tomatoes with chiles 1 (16 ounce) can chili con carneShredded Cheddar cheese as accompaniment 12 corn tortillasVegetable oil for fryingAdd shredded brisket to

Gorditas with Fiery Jalapeno SalsaMakes 18 gorditas.3 cups instant masa flour (see note) 1/4 cup all purpose flour Salt 1 cup vegetable shortening 3 cups water, room temperature Vegetable oil 2 cups shredded cooked beef, chicken,    carni

Grilled Mexican Chicken SandwichesSource: Martin James` Picnic Collection1 1/2 tablespoons vegetable or olive oil 2 cloves garlic, minced 2 teaspoons chili powder 1/4 teaspoon cayenne (optional)4 boneless chicken breasts 1 1/2 cups Mexican cheese blend 1/3

Santa Fe Stuffed Toast8 (1 inch) slices French bread 4 ounces Monterey jack cheese, sliced into 8 pieces 3 eggs, beaten 1/4 cup milk 1 teaspoon chili powder 2 tablespoons butter 1 cup salsa 1 cup sour cream 1 cup guacamoleCut a pocket into each slic

Roasted Corn Tacos1 to 2 tablespoons vegetable oil 1/2 medium white onion, thinly sliced 1 poblano chile, roasted, peeled and sliced into strips 2 ears corn, roasted, shucked and kernels removed Salt to taste4 ounces queso fresca, farmer`s cheese, or ricotta 1 tab

Southwest Chicken Salad Focaccia2 cups cooked, shredded rotisserie chicken 1/4 cup minced red onion 3/4 cup jalapeno ranch dressingSalt and pepper to taste 4 focaccia rolls, split 2 tablespoons butter, melted 8 thin slices pepper jack cheese 4 thin slices toma

Baja Fried Fish Tacos1 cup dark beer 1 cup flour 1/2 teaspoon salt 1 pound boned and skinned white fishVegetable oil for frying fish 6 warm corn tortillas 2 cups shredded cabbage 1/2 cup mayonnaise 1 garlic clove, mincedTomato salsaLime wedgesI

Chicken Fried Oyster Tacos with Chipotle Sour Cream Sauce16 oysters, shucked 1/2 cup buttermilk 1/2 cup white cornmeal 1/2 teaspoon salt 1/2 teaspoon pepperVegetable oil, for fryinguChipotle Sour Cream Sauce/u2/3 cup sour cream 2 chipotle peppers in

Smoked Pork Loin Sandwiches8 cups boiling water2/3 cup kosher salt1/2 cup packed dark brown sugar1 (2 pound) boneless pork roastChunks or logs of mesquite or other fragrant hardwoodStir together the water, salt and brown sugar. Cool to room temperature.Pour

Soft Carne Asada TacosYield: 121 (1 pound) boneless cut of beef12 corn tortillas, warmed1 medium sweet onion, finely chopped 2 medium tomatoes, finely chopped 2 cups shredded lettuce Fresh salsaCharcoal broil the filet. As it is getting done, warm the to

Southwestern Style Hot DogsSource: iFamily Circle/i 6/18/02uHot Dogs/u1 (1 pound) package hot dogs (8 dogs)8 hot dog bunsuTopping/u1/4 cup chopped, jarred pickled jalapeno chiles1 cup shredded taco cheese blendHot Dogs: Prepare grill with

Ranch Style FajitasSource: Hidden Valley Ranch2 pounds flank or skirt steak1/2 cup vegetable oil1/3 cup lime juice2 (1 ounce) packages Hidden Valley Ranch Milk    Recipe Original Ranch salad dressing mix1 teaspoon ground cumin1/2 teaspoon bla

Steak Tacos1 pound sirloin steak, cooked and shredded or chopped1 package taco seasoning mix1/2 cup water8 to 10 flour tortillas1/4 cup sliced scallions1/2 cup chopped tomato2 cups shredded lettuce2 cups shredded Mexican blend cheeseIn a large nonstick

Three Cheese Quesadilla with Mexican Dipping SauceServes 4.4 (12 inch) four tortillas1/4 cup Monterey jack cheese, shredded1/4 cup Cheddar cheese, shredded1/4 cup mozzarella cheese, shredded1/2 tomato, diced1/2 red bell pepper, diced1/2 green bell pepper, d

Taco Joes1 pound ground chuck1 small onion, chopped3/4 cup commercial taco sauce2 teaspoons Worcestershire sauce1/2 teaspoon salt1/4 teaspoon garlic powder8 hamburger bunsSliced American cheeseCook ground chuck and onion in a skillet until meat is brown

Chicken Tortilla SoupServes 6.1 cooked chicken6 cups (48 ounces) chicken brot/4 cup vegetable oil, divided6 corn tortillas, cut in 1/4 inch strips1/2 large onion, diced3 cloves garlic, minced1 (10 ounce) can diced tomatoes with green chilesLime wedges

Quick Tortilla SoupYield: 4 cups2 (10 1/2 ounce) cans chicken and rice soup, undiluted1 cup canned diced tomatoes with juice2 tablespoons canned green chiles1 cup (4 ounces) shredded Cheddar cheese2 cups crushed lightly salted tortilla chipsCombine first 3 i

California Cioppino2 freshly cooked whole crabs,     approximately 1 1/2 to 2 pounds each24 clams, well scrubbed3 cups dry white wine1/3 cup olive oil1 medium onion, finely chopped3 large cloves garlic, minced1 green bell pepper, coarsely choppe

Cantaloupe Soup1 large cantaloupe, pared, seeded and chopped3 tablespoons granulated sugar2 tablespoons snipped fresh mint leaves1/2 cup dairy sour cream1/4 cup dry white wine2 teaspoons grated orange peelFresh mint leavesPlace cantaloupe, sugar and the 2 t