Mexican/5 recipes

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.

Some cocoa powder, a little bit cayenne, cinnamon and nutmeg make these popcorn balls taste uniquely delicious. They are chocolaty with a little bit spicy. The cinnamon sugar gives the warm crunchy coating.

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Make these pretty snow flake cookies look more appealing and attractive by decorating them with Christmas icing. They may look too pretty to put into mouth :)

A sophisticated French American twist on Quesadillas - Bacon, Lettuce and Tomato with some creamy goat cheese... num num.

An ooey gooey cheesy chicken enchilada. Hearty and well balanced flavorful main dish.

By using most whole wheat flour, half amount sugar and frosting, makes this Mexican fruit cake much healthier, but still super moist and just enough sweetness for satisfy your sweet tooth.

Have some fun with dinner with this delicious recipe that will even have your kids commenting on your cooking skills! Quick easy and colorful. Shred the chicken with two forks flavored with tomatoes, onion and garlic. Top with your favorite toppings. Beats Taco Bell by leaps and bounds.

I marinated my boneless skinless chicken breasts overnight and grilled them. Very nice sauce.

This is a simplified and improved one-skillet version of a perfectly balanced, easy to make Mexican classic, Huevos Rancheros.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Rich in flavor - low in cost. Money saving chicken thighs replace the expensive traditional veal in this rendition of an Italian classic.