I need a mexican-style casserole recipe…?
Posted by: admin / Category: Mexican Casserole Recipes
My son is coming to dinner tomorrow. He wants something mexican. I will have about 4 hours to spend, if needed.
We are tired of the same old recipes. Something new…PLEASE!
Beef preferred!
Pollo con queso en tortilla
1/2 cup shortening
1 teaspoon salt
3/4 cup water
1 can cream of chicken soup
4 ounce can green chilies, chopped
2 cup grated monterey jack cheese
2 cup flour
3/4 teaspoon baking powder
4 cup cooked chicken, cut up
1 cup dairy sour cream
1/2 cup onion, finely chopped
1/4 cup sliced green onions with tops
Mix together flour, salt and baking powder.
Cut in shortening until mixture resembles fine crumbs.
Stir in water with fork, a little at a time, until dough leaves side of bowl and can be handled.
Turn onto lightly floured surface and knead until smooth, 10 or 12 times.
Cover and let stand about 15 minutes.
Roll dough into 20 by 13 inch rectangle.
Fold crossways into thirds and place in ungreased 11×7×1-1/2 inch baking dish. Unfold dough.
Spread chicken over dough, but not quite to ends.
Heat oven to 400 degrees. In 2 quart saucepan mix soup, sour cream, chilies and onion.
Heat over medium heat, stirring occasionally, until hot.
Pour over chicken. Sprinkle with cheese and green onions.
Fold dough over filling to center of dish. Pinch dough together at ends to seal. Cut slits in top.
Bake until crust is golden brown, 45 to 50 minutes.
November 22nd, 2008 at 6:34 pm
I love Mexican style food, and this casserole dish is very tasty!
Here's the recipe:
1/3 cup olive oil
3 cups chopped yellow onions
1 red bell pepper, chopped (about 1 cup)
1 green bell pepper, chopped (about 1 cup)
1/3 cup chopped seeded jalapenos (about 2 extra-large jalapenos)
1 tablespoon minced garlic
2 1/2 cups long-grain white rice
2 1/2 cups canned low-sodium chicken broth or 2 1/2 cups chicken Stock
2 cups peeled, seeded, and chopped ripe Roma tomatoes (about 1 1/2 pounds)
2 teaspoons salt, or to taste, depending on the saltiness of the broth
2 teaspoons Emeril's Southwest Essence
2 pinches saffron, optional
1/3 cup thinly sliced green onions, optional
1/4 cup chopped fresh cilantro leaves, optional
Preheat the oven to 350 degrees F.
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapenos and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth, tomatoes, salt, Southwest Essence, and saffron, if using. Stir well and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Remove from the oven and let sit, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions and cilantro, if desired. Serve hot.
Hope you and your son likes it! ;]
References :
November 22nd, 2008 at 7:22 pm
3 tablespoons extra-virgin olive oil
2 cups corn kernels, defrosted
4 cloves garlic, smashed
1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow squash
1 large yellow skinned onion, chopped
1(14-ounce) can stewed tomatoes
2 teaspoons dark chili powder, just over 1/2 a palm full
Salt and pepper
1 (16-ounce) tubes prepared polenta
2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat-leaf parsley
Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.
References :
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25526,00.html
November 22nd, 2008 at 8:02 pm
Pour a jar of salsa over boneless skinless chicken breasts and bake for 1 hour at 350. Top with cheddar cheese (or queso blanco if you can find it in your store. Serve over rice with a side of black beans,
References :
November 22nd, 2008 at 8:14 pm
OMG Im Eating Mexican Food Right Now!
References :
November 22nd, 2008 at 9:04 pm
Pollo con queso en tortilla
1/2 cup shortening
1 teaspoon salt
3/4 cup water
1 can cream of chicken soup
4 ounce can green chilies, chopped
2 cup grated monterey jack cheese
2 cup flour
3/4 teaspoon baking powder
4 cup cooked chicken, cut up
1 cup dairy sour cream
1/2 cup onion, finely chopped
1/4 cup sliced green onions with tops
Mix together flour, salt and baking powder.
Cut in shortening until mixture resembles fine crumbs.
Stir in water with fork, a little at a time, until dough leaves side of bowl and can be handled.
Turn onto lightly floured surface and knead until smooth, 10 or 12 times.
Cover and let stand about 15 minutes.
Roll dough into 20 by 13 inch rectangle.
Fold crossways into thirds and place in ungreased 11×7×1-1/2 inch baking dish. Unfold dough.
Spread chicken over dough, but not quite to ends.
Heat oven to 400 degrees. In 2 quart saucepan mix soup, sour cream, chilies and onion.
Heat over medium heat, stirring occasionally, until hot.
Pour over chicken. Sprinkle with cheese and green onions.
Fold dough over filling to center of dish. Pinch dough together at ends to seal. Cut slits in top.
Bake until crust is golden brown, 45 to 50 minutes.
References :