Tag: TEX MEX

TEX MEX BLT’S minus the lettuce

These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more.  The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.

You can also vary the flavors for some extra alternative flavor.  Use your imagination and make up your own combinations.

TEX MEX BLT’s minus the Lettuce 
3-4 packages phyllo pastry cups – thawed
1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef)
1/2 cup shredded Swiss cheese  (today I used a Jack and Skellig Sweet Cheddar combo)
1/2 cup medium Cheddar cheese
1 cup mayonnaise (not Low-fat)
1 can Rotel original, drained REALLY well (when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine)

  • Preheat oven to 350 degrees.
  • Blend the mayonnaise and cheeses together.
  • Fold in the tomatoes and bacon.
  • Scoop evenly into the cups (this will fill about 36).
  • Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.

NOTE:  These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.

TORTILLA ROLL-UPS

These are sooooooooo versatile!  you can mix and match flavors anyway you like. I’ve also made them with pepperoni and Italian seasoning with a hint of tomato paste in the cream cheese mixture for that Italian feel. Or with crumbled bacon and cheddar cheese – YUMMY! In my haste I did not get a picture of the finished plate and they went fast!

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
7 ounce can roasted chiles, drained well
1 small can chopped olives
1 bunch green onions, minced
1/3 pound ham, chopped fine
flour tortillas

  • In a small food processor blend together the cream cheese, sour cream, green chiles and olives until smooth.
  • Fold the minced ham and minced green onions into cream cheese mixture. If mixture appears thin, chill for 1 hour before filling tortillas.
  • Cut rounded ends of each side of the tortillas.
  • Spread 4 tablespoons of ham mixture on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortilla ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

SLOW COOKER BARBACOA

A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

SLOW COOKER BARBACOA
1/4 cup lime juice
1/3 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, minced
4 teaspoons cumin
3 teaspoons oregano
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoons fresh ground sea salt
1/2 teaspoon ground cloves
1 cup beef broth
1 medium Walla Walla onion, slivered
3-4 pounds beef chuck roast

  • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
  • Add broth and pulse until well blended.
  • Place roast in slow cooker and pour sauce over top.
  • Cook on low 7-9 hours or until meat is tender.
  • Shred meat into juices.
  • Prepare rice 20-30 minutes before ready to serve.
  • Serve over rice.

RICE
3 cups water
2 cups uncooked Jasmine rice
3 tablespoons butter
1 1/2 teaspoons fresh ground sea salt
1/2 cup minced cilantro
2 tablespoons lime juice

  • In a large saucepan combine water, rice, butter and salt.
  • Bring to a boil.
  • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
  • Remove from heat and stir in cilantro and lime juice.

PIQUANT CHICKEN with CHARRED TOMATO SAUCE

Chipotle chiles add a nice smoky heat to the sauce.  Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.


PIQUANT CHICKEN with CHARRED TOMATO SAUCE
3 pounds skinless chicken breast
1-1/2 cups oil
2 cans Chipolte Peppers in Adobo Sauce
1 (can) 16 ounce whole tomatoes, chopped
1 cup onions, chopped fine
1/2 cup chopped celery
1 large bunches green onions, chopped
1/4 cup chopped parsley
3 large cloves garlic, sliced thin
3 cups chicken broth
1 tablespoon red pepper
1 teaspoon black pepper
2 tablespoons sea salt
2 tablespoons sugar
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce

  • Drain peppers, retaining sauce. Finely chop peppers and set aside.
  • In a heavy skillet, add 1/4 oil and heat until hot.
  • Add 1/2 cup flour and stir mixture until roux is a nice caramel color.  Set aside.
  • In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce.
  • Cook on low heat until brown in color.
  • Add onions, celery, garlic and stir until mixture is sauteed.
  • Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot.
  • Slowly add chicken broth while stirring to blend all ingredients together.
  • Add all seasonings, sugar and Worcestershire sauce.
  • Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes.
  • Turn down heat, and add green onions and parsley.
  • Heat remaining oil until hot.
  • Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
  • Drain on paper towels to remove excess oil.
  • Slowly add chicken to the sauce and cook for about 45 minutes.

Linking up to FULL Plate Thursday.

TEX MEX MEATBALL SOUP

It’s finally turned cold here and all thoughts are on soup. While I can’t have the meatballs yet, hubby can and I will do the broth only.


TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado, sliced
white cheese or sour cream for garnish

MEATBALLS

  • In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
  • In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
  • Roll into 1 – 1 1/2 inch balls and set aside.

SOUP

  • In a sauce pan heat the oil and add the onions and garlic. Saute’ until fragrant.
  • Add the tomatoes and sea salt, cooking for 5 minutes until soft and tender.
  • With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
  • Return the tomato and chicken stock to the sauce pan and bring to a boil.
  • Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
  • To serve, place a few meatballs in each bowl and cover with ladles of soup.
  • Garnish with avocado and a sprinkle of white cheese or sour cream.

Linking up to FULL Plate Thursday.

Pizza Roll Up Burritos

So have you every had those frozen pizza rolls?  I’ve bought them. We eat them occasionally.  They are extremely greasy, fatty and like a million calories for 4 of them.  Not filling at all either.

These remind me of those but are like 10,000 times better!  I love how they get crispy in the oven, with out all the fat. They are also super easy to handle without all the mess.
I posted these on my other blog awhile back and recently made them again.  They deserve anther look.  They were incredibly simple and everyone loved them.
They are a little higher on the calories than I usually make but these are very filling!  I was completely satisfied with 1 of these bad boys and a side of watermelon.  

I thought about making these more like enchiladas and pour a bit of pizza sauce over and a bit of cheese but decided these were much neater. It certainly would have made a pretty presentation that way though!
We made extras and froze them for lunches.  We just take them out, thaw and microwave them for an awesome lunch. Or a snack in my kids’ case!
Pizza Roll Up Burritos

Adapted from Penny-Pinching Provisions


2 pounds ground turkey, 93%
1/2 large onion, chopped
1 red pepper, chopped
2 ounces pepperoni (about 50 slices), cut in half
1 (15 ounce) can pizza sauce
1 teaspoon dried oregano
10 slices mozzerella string cheese
10 – 100 calorie whole wheat tortillas


Cook turkey in pan until it’s almost done.  Toss in onion and pepper and cook for about 5 minutes or until ground turkey is no longer pink.  Add pepperoni slices, oregano and pizza sauce and simmer for a couple of minutes to warm.  Add about 1/2 cup pizza mix on tortilla.  Place 1 piece of string cheese along the middle on top and roll. Place seam side down in 9 x 13 pan.  I was able to put 9 in the pan, we just stuck the 10th one on a tortilla the next day for lunch.  Bake in oven at 350 for about 15 – 20 minutes until cheese is melted. 


Total calories = 3743 calories
10 servings = 374 calories per burrito


1 Pizza Roll Up Burrito + 2 cups watermelon = 474 calorie dinner

TORTILLA ROLL UPS ~Perfect for upcoming Superbowl parties~CLASSIC GOOD EATS

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
1 bunch green onions, sliced thin
1/3 pound ham, chopped fine
7 ounce can roasted chiles, drained well
1 small can chopped olives
flour tortillas

  • In a small food processor blend all ingredients together until smooth.
  • Spread 4 tablespoons on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortill ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

CLASSIC GOOD EATS ~ TORTILLA ROLL UPS ~Perfect for upcoming Superbowl parties

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
1 bunch green onions, sliced thin
1/3 pound ham, chopped fine
7 ounce can roasted chiles, drained well
1 small can chopped olives
flour tortillas

  • In a small food processor blend all ingredients together until smooth.
  • Spread 4 tablespoons on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortill ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

This recipe is linked to:
Recipe Swap
Recipe Swap Thursday
Fun with Food Friday
Recipes I Can’t Wait to Try