Seeking Mexican recipes

[Guest guest]

Hi Folks,

 

I am planning a Mexican-themed dinner for my husband's birthday later this

week. Any favorite recipes?

 

Thanks!

Melissa

[Guest guest]

>> >I am planning a Mexican-themed dinner for my husband's birthday later

>this week. Any favorite recipes?

 

 

favorites would be a mexican gazpacho or a tomato tortilla soup; or colorful

nachos; chopped salad; enchilada with green mole sauce; flan

 

enchillada with black beans, colorful peppers, rice, fruit salsa and a pico de

gallo and grilled plantains. with a dab of chunky guac

 

corn chowder; chile rellanos; and tamale with nut bean filling.

 

or grilled stuffed peppers with mexican seasonings and sides....

 

tostadas can be festive when served on a flat puffed tortilla; yellow rice next

to black beans with corn and pepper salsa, mango and avocado slices. Lime juice

squeezed all over.

 

or roasted vegetables with a veracruza sauce.

 

or pasta! with tomatoes corn etc.... and garlic cream sauce...

 

or grill fajitas and serve with all the sides. a chocolate cake with chili

powder added.

 

 

I found these crepes searching my mc files. from brenda a few years ago.

 

 

see if the library has victoria wise's vegetarian table: Mexico.... pictures!

 

 

 

* Exported from MasterCook *

 

Crepes Stuffed with Poblano Chiles and Spinach

 

Recipe By :Jennifer Trainer Thompson

Serving Size : 4 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CREPES:

1 cup polenta -- or finely ground

cornmeal

1/4 teaspoon kosher salt -- or sea salt

1/8 teaspoon ground cayenne pepper

4 eggs

1 cup water

FILLING:

3 fresh green poblano chiles -- cored and seeded

3 teaspoons chile oil

1 1/2 teaspoons water

3 cups fresh spinach (packed) -- washed, dried

3/4 cup ricotta cheese

3/4 cup Monterey jack cheese -- grated

2 eggs

1/8 teaspoon salt

1 teaspoon crushed red pepper flakes -- or to taste

Freshly ground black pepper

TOPPING:

1 1/2 cups Monterey jack cheese -- grated

hot sauce

such as Cholula or tabasco

 

1. Combine the polenta, salt, and cayenne in a medium-size bowl. In a separate

bowl, beat the eggs with the water until well blended. Make a well in the center

of the dry ingredients and add the egg mixture slowly, beating constantly with a

fork or whisk to avoid lumps. (The mixture will be thin.)

 

2. Lightly grease a large skillet for the first batch of crepes only; after that

the surface will be well primed. Warm the skillet over medium-low heat, then

pour a little more than 2 tablespoons of the batter into the skillet for each

crepe. Smooth the crepe batter with the back of a spoon to form circles 5 inches

in diameter. Cook on one side only just until top of the crepe is set. Transfer

cooked side down to cool on a sheet of waxed paper , and repeat, until all the

batter has been used. You should end up with 16 to 20 crepes, which can cool

while you make the filling.

 

3. Quarter the poblanos and place in a food processor along with the chile oil

and water. Blend until peppers are finely chopped. Add the spinach and process

again until the mixture is well blended. Turn the vegetable mixture out into a

medium-size bowl and add the cheeses, eggs, and seasonings. Mix well, adjusting

salt and pepper to taste.

 

4. Preheat oven to 350. Spread approximately 2 to 3 tablespoons of the vegetable

mixture along the center of each crepe. Roll up the crepe and place seam side

down in a lightly greased 9 by 13-inch ceramic baking dish. Nestle the crepes

closely together in one layer Top with the 1 1/2 cups Monterey jack cheese.

Sprinkle generously (but do not soak) with hot sauce. Bake for 25 minutes. Serve

with hot sauce on the side.

 

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking. MC

formatted by Brenda Adams <adamsfmle; MC 12/31/96, Veg-Rec and

RC 5/99.

 

Source:

" Jump Up and Kiss Me: Spicy Vegetarian Cooking by Jennifer Trainer Thompson "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 595 Calories; 36g Fat (54.4% calories

from fat); 33g Protein; 35g Carbohydrate; 4g Dietary Fiber; 360mg Cholesterol;

671mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 1/2

Fat.

 

NOTES : The crepes are easy to make; the entire dish can be assembled in about

40 minutes.

 

Nutr. Assoc. : 0 435 0 0 0 0 0 0 4532 4267 0 1423 0 0 0 0 0 0 0 0 0 2130706543