Hot Mexi Guacamole
1 cup salad shrimp
8 oz. Green onion dip, finely diced
1/2 cup cilantro, finely chopped
2 large garlic cloves, minced
1 tablespoon olive oil
1/2 cup green pimento olives, diced
1/3 cup water
Mash avocados to a paste, add garlic. Combine all ingredients. Thoroughly
mix. Add 1/3 cup of water to hold green color. Add salt and pepper to
taste. Cover and refrigerate. Serve with chips or vegetables.
Green Chile, Sour Cream Enchiladas
3 cups chicken broth
9 Corn Tortillas
4 cups masa harina
3 tablespoons flour
2 cups grated sharp cheddar cheese
1 cup cooked chicken
1 cup chopped green Chile
1 medium onion, chopped
1/2 teaspoon garlic salt
2 cups sour cream
Combine 1 cup of broth with the flour in a medium-sized saucepan. Add
the remaining broth and cook on medium heat until thickened. Stir the
chicken, Chile, and garlic salt into broth and set aside. Heat 1/2 inch
of shortening in a heavy pan at medium-high heat. Quickly dip each tortilla
into the shortening to soften. Drain on absorbent towels. Combine 1-cup
cheese, onion, and sour cream in a medium-sized mixing bowl.
Assemble the enchiladas by placing 1/4 cup of sauce on each dinner plate,
followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream
mixture. Top with remaining sauce and cheese. Place in a 350°F oven
for 15 minutes, or until cheese melts.
MEXICAN CHICKEN GUMBO SOUP
1/2 c. finely chopped onion
1/3 c. chopped bell pepper
1 Tbsp. butter
1 Tbsp. chopped pimiento
1 (10 1/2-oz.) can condensed Chicken gumbo soup
1/2 can water
1/2 cans tomato juice
Cook onion and pepper together in butter until tender.
Add remaining ingredients. Heat; stir now and then. 2 to 3 servings.
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