Mexican Garden Recipes
Collection by Abigal Gordon
1 eggplant (about 1 pound)
4 corn tortillas
1 cup grated low-fat cheddar cheese,
1 (16 ounce) can chunky stewed tomatoes
Directions
peel and cut into 1/2 inch cubes
Heat oven to 350 degrees.
Place tortillas on oven rack
heat until golden brown and stiff
-approximately 5 minutes.-
Watch tortillas closely as they burn quickly.
Allow tortillas to cool.
Crumble tortillas into small-medium sized pieces.
Spray a square baking dish (8x8x2 inches) with nonstick cooking spray.
Heat 1/2-inch water to boiling in a small saucepan.
Add eggplant and return to boiling.
Reduce heat to medium and cook 5 minutes
Drain.
Mix tortilla pieces and cheese.
Spread half of the eggplant in baking dish
Spoon half of the tomato sauce over eggplant.
Sprinkle with half of the tortilla cheese mixture.
Repeat layers with remaining ingredients.
Bake uncovered about 30 minutes or until bubbly around the edges.
Serves 6
1/2 cup snipped fresh cilantro,
1/2 cup red onion, chopped
1/4 tsp salt
1 lb
Tomatillo,
cut into halves
2
Serrano Peppers
1 fresh serrano chile, seeded. -or-
2 canned serrano
chiles, rinsed and seeded
Serrano Peppers
Place all ingredients in food processor or blender container, cover, Process until well blended.
Makes about 2 cups sauce.
8 green fresh or
canned chiles, peeled, roasted, seeded
1 clove garlic, mashed
3 fresh or canned peeled tomatoes
3/4 tsp salt
1/4 tsp cumino, powdered
1/4 c chopped onion
Dice all ingredients Mix well,Let stand for 2- 3 hours for the flavors to blend
2 12-oz cans Tomatillo -or-
1 lb fresh tomatillos
3 jalapenos
6 sprigs coriander
1 chopped onion
1 peeled and chopped garlic clove
1 vegetable oil
2 cup chicken broth
1/2 tsp salt
Boil the tomatillos and jalapenos in salted water to cover until tender, no more than 15 minutes; drain.
Place the tomatillos and jalapenos in a blender orfood processor, with the coriander, garlic and onion
if using a blender, stir well.
Process until retaining a smooth sandy texture.
Heat the vegetable oil in a medium-large skillet set over medium-high. When hot enough , but notboiling yet just sizzling, pour it all in at once and
stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce
the heat to medium and simmer until thick enough
to coat a spoon, about 10 minutes. Season with salt.
1/2 small peeled, cored and diced pineapple,
1/4 cup chopped cilantro
1/2 cup chopped
red onion
1 tablespoon
rice wine vinegar
1/2 teaspoon
Cayenne
Pepper
salt to taste
Combine all ingredients mix well. Let sit for about an hour for the flavors to blend together
3 cans black beans, drained and
rinsed
1 can corn, drained
10 oz fresh or canned diced tomatoes
2 oz fresh or canned green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
In a large bowl, mix together black beans, corn, diced tomatoes green chile peppers, and green onion stalks. Chill in the refrigerator at least 8 hours, or overnight, before serving.
When making fajitas, the strips of beef or chicken with onions and bell peppers require a searing-hot pan for cooking. This particular skillet from Lodge serves that purpose. The long handle and accompanying mitt allow for safe serving from grill to table.
8 6-8 Inch Tortillas
1 Tsp Vegetable Oil
1 Lb Sirloin Or Flank Steak cut into thin strips
1 thinly sliced Med Onion
1 Cup Slivered Red Peppers
3/4 Cup Salsa
1/2 Tsp Cumin
Suggested Toppings: cheddar cheese, sour cream, guacamole, salsa
Wrap tortillas in foil and place in large non-stick skillet over low-medium heat
for about 5 minutes, turning occasionally. Remove from skillet - turn heat to high; add
oil. then beef; cook and stir 2-3 minutes.Add peppers and onion; cook, stir several minutes longer or until until tender.
Stir in cumin and salsa and heat through.
Fill tortillas with beef mixture; sprinkle with desired toppings and
serve immediately.
4 (8- to 10-inch) flour tortillas
1 pound boneless pork loin roast, cut into thin strips
1 green bell pepper, cut into thin strips
1 small onion, cut into slices
3/4 cup salsa, {You may want more when serving}
1 cup shredded Cheddar cheese
Chopped fresh cilantro, optional
Coat large nonstick skillet with nonstick cooking spray, or a thin layer vegetable oil; heat skillet over medium-high heat. Stir-fry pork, green peppers and onion in hot skillet for 4-5 minutes - until pork is browned lightly . Stir in 3/4 cup of salsa; heat thoroughly.
Wrap tortillas in paper towels. Microwave on high - about 30 seconds - until warm. Spoon pork mixture onto tortillas; sprinkle with cheese. Fold in ends; roll up tortillas.
Suggested Toppings: cheddar cheese, sour cream, guacamole, salsa.