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Queso Fresco Soup
Dinner

Queso Fresco Soup

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
  2. 2 Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

By Yoly

Baked Chiles Rellenos
Dinner Mexican

Baked Chiles Rellenos

4.6

Prep
25 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth.
  5. 5 Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
  6. 6 Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.
  7. 7 Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
  8. 8 Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.

By Busy Teacher

Honduran Baleadas
Dinner Latin American

Honduran Baleadas

3.2

Prep
25 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Make the tortillas: Mix flour, water, vegetable oil, egg, and salt together in a large bowl. Knead dough until smooth and no longer sticky. Form into eight golf ball-sized balls. Cover and let rest for about 20 minutes.
  2. 2 Stretch each ball of dough into a thick tortilla.
  3. 3 Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
  4. 4 Layer refried beans, avocado, and queso fresco onto warm tortillas, then drizzle crema over top. Fold tortillas in half to eat.

By DMadrid689

Mexican Lasagna with Cactus
Dinner Mexican

Mexican Lasagna with Cactus

4.5

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
  2. 2 Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
  3. 3 Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
  4. 4 Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
  5. 5 Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.

By The Jazz Chef

Grilled Corn and Red Cabbage Slaw
Dinner Mexican

Grilled Corn and Red Cabbage Slaw

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cook corn on the preheated grill until charred on all sides, about 15 minutes. Transfer corn to a cutting board; cut kernels from cobs when cool enough to handle.
  3. 3 Meanwhile, combine cilantro, lime, cumin, salt, and black pepper in a large bowl; whisk in olive oil until emulsified.
  4. 4 Add cabbage, corn, and jalapeño to the bowl; toss to coat. Crumble queso fresco over slaw; toss well.

By Ashley Steele

Air Fryer Shrimp Tacos
Dinner

Air Fryer Shrimp Tacos

Prep
25 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.
  2. 2 Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.
  3. 3 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.
  4. 4 Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon kosher salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.
  5. 5 Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.
  6. 6 When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.
  7. 7 To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.

By Karen Rankin

Enchiladas Verdes (Green Enchiladas)
Dinner American

Enchiladas Verdes (Green Enchiladas)

4.3

Prep
45 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. 2 Arrange peppers on prepared baking sheet.
  3. 3 Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
  4. 4 Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
  5. 5 Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
  6. 6 Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
  7. 7 Preheat oven to 350 degrees F (175 degrees C).
  8. 8 Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
  9. 9 Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
  10. 10 Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
  11. 11 Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

By Muy Bueno

Spicy Lime Avocado Soup
Dinner American

Spicy Lime Avocado Soup

4.8

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
  2. 2 Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
  3. 3 Heat olive oil in a large pot over medium heat. Add 1/2 of the onion, 1/2 cup cilantro, jalapeño peppers, lime juice, and garlic; cook until onion is slightly greenish in color, about 5 minutes.
  4. 4 Combine 4 cups water and bouillon powder in a small bowl; pour into the pot. Cook until just heated through, about 5 minutes. Stir in chicken.
  5. 5 Ladle soup into four bowls. Top with remaining avocado, onion, cilantro, and queso fresco.

By SerenaBloom

Authentic Mexican Enchiladas
Dinner Mexican

Authentic Mexican Enchiladas

4.2

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Snap tops off of dried chiles and place in a saucepan with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain water and place chiles into a food processor or blender with garlic and salt. Purée until smooth. Press sauce through a strainer and set aside.
  2. 2 Heat oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels, stacking them on top of each other to keep them pliable for filling.
  3. 3 Take one fried tortilla at a time and fill with about 2 tablespoons queso fresco. Roll up and place seam side down on a plate. Place three of these on each plate.
  4. 4 Top tortillas in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons queso fresco, and 1 tablespoon green onions.

By Becky

Impossible™ Burger Street Tacos
Dinner Mexican

Impossible™ Burger Street Tacos

4.4

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes.
  2. 2 Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side.
  3. 3 Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

By Terri McHugh

Potato and Bean Enchiladas
Dinner American

Potato and Bean Enchiladas

4.3

Prep
60 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
  2. 2 Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
  3. 3 Fry tortillas individually in a small amount of hot oil until soft.
  4. 4 Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

By Syd

Three Bean Tacos
Dinner Mexican

Three Bean Tacos

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
  2. 2 Serve in warm tortillas with your favorite taco toppings.

By BM

Easy Mexican Tortilla Soup
Dinner Mexican

Easy Mexican Tortilla Soup

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
  4. 4 Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
  5. 5 Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

By Carlos Campos

Chicken Enchiladas Verdes
Dinner Mexican

Chicken Enchiladas Verdes

4.3

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
  3. 3 Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
  4. 4 Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
  5. 5 Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
  6. 6 Bake in the preheated oven until bubbling, about 25 minutes.

By Ann Shriner Thomas

Megan's Spaghetti Squash Tacos
Dinner Mexican

Megan's Spaghetti Squash Tacos

4.4

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
  2. 2 Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
  3. 3 Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
  4. 4 Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

By 4xamominparadise

Creamy Chicken Enchilada Casserole
Dinner American

Creamy Chicken Enchilada Casserole

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
  3. 3 Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
  4. 4 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Dick McCabe

Mexican Chicken Tortilla Lasagna
Dinner Mexican

Mexican Chicken Tortilla Lasagna

4.5

Prep
25 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
  2. 2 Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
  3. 3 To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
  4. 4 Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
  5. 5 Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.

By thedailygourmet

Chicken Chilaquiles from Campbell's Kitchen
Dinner Mexican

Chicken Chilaquiles from Campbell's Kitchen

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the oven to 350 degrees F. Arrange the tortilla strips on 2 baking sheets.
  2. 2 Bake for 10 minutes or until the tortilla strips are crisp and lightly browned. Reserve 5 tortilla strips.
  3. 3 Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and oregano and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute.
  4. 4 Stir in the soup and water and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 5 minutes. Stir in the chicken and black pepper and cook until the mixture is hot and bubbling.
  5. 5 Stir in the remaining tortilla strips and cook until the mixture is hot. Remove the skillet from the heat. Sprinkle the chicken mixture with the cheese. Top with the reserved tortilla strips and the cilantro, if desired. Serve with the lime wedges.

By Campbell's Kitchen

Instant Pot® Chicken Mole Tacos
Dinner Mexican

Instant Pot® Chicken Mole Tacos

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
  2. 2 Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid.
  4. 4 Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.

By Diana71

Authentic Enchiladas Verdes
Dinner Mexican

Authentic Enchiladas Verdes

4.8

Prep
45 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.
  4. 4 When cool enough to handle, shred chicken with your hands.
  5. 5 Place tomatillos and serrano peppers in a medium pot and cover with water.
  6. 6 Bring to a boil and cook until tomatillos turn from bright green to dull, army green.
  7. 7 Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.
  8. 8 Blend until completely puréed.
  9. 9 Pour salsa into a medium saucepan and bring to a low boil.
  10. 10 Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
  11. 11 Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person.
  12. 12 Fill or cover tortillas with shredded chicken, then top with salsa.
  13. 13 Sprinkle with queso fresco, onion, and cilantro.

By PattiVerde

Squash Blossom Chile Relleno with Walnut Cream Sauce
Dinner Mexican

Squash Blossom Chile Relleno with Walnut Cream Sauce

Prep
40 min
Cook
30 min
Total
265 min

Instructions

  1. 1 Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
  2. 2 Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  4. 4 Place poblano peppers onto the prepared baking sheet.
  5. 5 Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
  6. 6 Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
  7. 7 Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
  8. 8 Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
  9. 9 Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
  10. 10 Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
  11. 11 Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
  12. 12 Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
  13. 13 Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.

By Diana71

Ryann's Spicy Grilled Fish Tacos
Dinner American

Ryann's Spicy Grilled Fish Tacos

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
  2. 2 Preheat the grill for medium heat and lightly oil the grate.
  3. 3 Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
  4. 4 Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
  5. 5 Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

By ryannodor

SPICY Enchiladas Verdes de Queso
Dinner Mexican

SPICY Enchiladas Verdes de Queso

4.7

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
  2. 2 Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
  3. 3 Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
  4. 4 Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
  5. 5 Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.

By red5

Pueblo Stew
Dinner Mexican

Pueblo Stew

4.4

Prep
50 min
Cook
55 min
Total
105 min

Instructions

  1. 1 Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
  2. 2 Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

By JOEBOB22

Chef Julian's Smoked Tuna Tacos
Dinner Mexican

Chef Julian's Smoked Tuna Tacos

Prep
45 min
Cook
71 min
Total
116 min

Instructions

  1. 1 Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
  2. 2 Mix brown sugar and 1/4 cup salt together in a bowl.
  3. 3 Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
  4. 4 Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.
  5. 5 Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
  6. 6 Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.
  7. 7 Preheat a grill for medium-high heat and lightly oil the grate.
  8. 8 Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.
  9. 9 Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
  10. 10 Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

By Twenty20 Grill

Veggie Pizzadillas Recipe
Dinner Mexican

Veggie Pizzadillas Recipe

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place tortillas on a baking sheet covered with foil; lightly brush each with olive oil and prick all over with a fork.
  2. 2 Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from the oven and allow to cool on a cooling rack.
  3. 3 Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes.
  4. 4 Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.
  5. 5 Bake pizzadillas in the preheated oven until cheese melts, 5 to 6 minutes.
  6. 6 Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.

By innermuse

Low-Carb Zucchini Enchiladas
Dinner American

Low-Carb Zucchini Enchiladas

4.0

Prep
35 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
  3. 3 Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
  4. 4 Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
  5. 5 Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

By Angela Sackett Superhotmama

Chicken Chilaquiles Casserole
Dinner American

Chicken Chilaquiles Casserole

4.2

Prep
Cook
Total

Instructions

  1. 1 Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
  2. 2 Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
  3. 3 Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
  4. 4 Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
  5. 5 Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
  6. 6 Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

By Melt Organic Buttery Spread

Cauliflower Nachos
Dinner American

Cauliflower Nachos

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
  3. 3 Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
  4. 4 Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
  5. 5 Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
  6. 6 Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
  7. 7 Heat black beans in a small saucepan until heated through, about 5 minutes.
  8. 8 Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.

By LauraF

Dave's Mexican Veggie Tacos
Dinner Mexican

Dave's Mexican Veggie Tacos

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Make filling: Heat oil in a large skillet over medium heat; cook and stir carrots in hot oil until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
  2. 2 Mix in sweet potato, beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper; cook and stir until sweet potato is tender, about 10 minutes. Remove from heat and transfer sweet potato mixture to a bowl, scraping the skillet clean with a rubber spatula.
  3. 3 Assemble tacos: Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla; top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

By Dave