Recipes for a Mexican Fiesta
Recipe for Black Bean and Corn Salsa
Recipe & Image Credit: Mom on Timeout
Ingredients
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 1 jalapeno diced
- 3 green onions thinly sliced (tops and whites)
- 15 ounce can black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned about 2 ears of fresh corn
- 3 tablespoons cilantro chopped
- 3 to 4 tablespoons fresh lime juice
- 1 garlic clove minced (about 1 teaspoon minced)
- ½ teaspoon kosher salt
- 1 teaspoon ground cumin
Instructions
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Dice the red bell pepper, green bell pepper, jalapeno, and green onions, and place them in a large bowl. Add the remaining ingredients to the bowl and mix well.½ cup diced red bell pepper,½ cup diced green bell pepper,1 jalapeno,3 green onions,15 ounce can black beans,1 cup corn,3 tablespoons cilantro,3 to 4 tablespoons fresh lime juice,1 garlic clove,½ teaspoon kosher salt,1 teaspoon ground cumin
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Cover and refrigerate for at least 30 minutes, to allow flavors to marry.
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Serve with tortilla or corn chips.
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Yield: About 3 ½ cups
Recipe for Key Lime Fruit Dip
Recipe & Image Credit: Mom on Timeout
Ingredients
- ½ cup marshmallow fluff or marshmallow creme
- ⅓ cup sweetened condensed milk
- ¼ cup key lime juice can use bottles
- 1 tbsp lime zest plus extra for garnish
- 1 cup heavy whipping cream
Instructions
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Whisk together marshmallow fluff, sweetened condensed milk, lime juice and zest in a medium bowl until combined.
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In a large mixing bowl, beat heavy cream until stiff peaks form.
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Fold whipped cream into marshmallow mixture. Cover and chill for at least an hour and up to 24 hours.
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Top with additional lime zest prior to serving.
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Serve with strawberries, pineapple, graham, crackers, nilla wafers, animal crackers.
Recipe for Mexican Cornbread
Recipe Credit: The Country Cook
Ingredients
- 1 cup self-rising white cornmeal
- ½ cup self-rising flour
- 3 cups shredded cheddar cheese
- 2 green onions, sliced (green parts only)
- ½ cup chopped red bell pepper (or green bell pepper, for color)
- 6 ounce can green chiles
- 2 large eggs, beaten
- 8 ounce can cream-style corn
- ¼ cup milk
Instructions
Preheat the oven to 350F degrees and spray a 8×8-inch baking dish or a springform pan with nonstick cooking spray.
In a large mixing bowl, mix together 1 cup self-rising white cornmeal, ½ cup self-rising flour, 3 cups shredded cheddar cheese, 2 green onions, sliced, ½ cup chopped red bell pepper and 6 ounce can green chiles until well blended. Recipe Credit: The Country Cook
Recipe for White Sauce Chicken Enchiladas
Recipe Credit: The Country Cook
Ingredients
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas (taco size)
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack Cheese
Instructions
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Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
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In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
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