Mexican Pizza

Here is my version of  a delicious Mexican pizza. Try this once and I am sure you will make this often. This can be a filling lunch,dinner or any time snack.
Ingredients
8 (6-inch) flour tortillas
1 (16 oz) can no-sodium black beans, drained
2 tomatoes chopped fine
1/4 tsp cumin powder
1/2 tsp paprika powder
1/2 red bell pepper, sliced thinly
1/2 green bell pepper, sliced thinly
4 oz mushroom, sliced thinly/4 oz soy granules
1/4 red onion, sliced thinly
3 cloves of garlic
1 1/2 cup shredded Mexican blend cheese
Sliced avocado and cilantro for topping
Lime juice
Method:
Heat oven to 350°F.
Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Bake 5-6 minutes or until browned slightly.
While tortillas bake, heat remaining oil in a skillet and cook onions until translucent. Add garlic and tomatoes and saute till the tomatoes break down to a mushy consistency. At this stage add paprika and cumin powder I sometimes even add chicken masala powder in place of cumin and paprika, add the soy granules now if you are using them saute for another 2 minutes. Now add beans and partially mash with a potato masher or the back of a fork.
Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with cheese. Distribute veggies evenly. Bake until cheese has melted and crust turns crispy and lightly browned, approximately 10-15 minutes. Serve with cilantro and avocado. Lime juice really brightens up the dish.

Mexican -Style Pasta (Fideo Seco)

Since the beginning of fall I am in the mood for spicy food. So in order  to satisfy my craving I wanted to make something really, really spicy yet easy to make. Then I remembered this Mexican style pasta which I hadn't made for a while. Previously I used to make it from scratch, but this time around, I tweaked it a bit to make it even easier to make on a working day. On the final count, I think it tasted even better than how I used to make it earlier and I couldn't help sharing it with you all.

Ingredients:

8 oz. spaghetti,broken

1 jar good quality pasta sauce with onion and garlic

1/2 cup  white onion, finely chopped

1 clove garlic, minced

2 cups chicken broth/vegetable broth

2 tablespoons chipotle chile plus 1-2 tbs adobo sauce (optional)

3 tbs vegetable oil

2 bay leaves

1/4 tsp black pepper

1 cup feta cheese or  queso fresco

1/2 cup Mexican crema or sour cream

1 ripe Hass avocado

Method: 

Heat 3 tablespoons of vegetable oil in a large pot over medium heat.  Saute the noodles, stirring constantly (to prevent the noodles from burning), until the noodles turn a deep golden brown. Add  onion, garlic, and  chilies; continue to saute for 1 to 2 minutes. Reduce heat to low. Add the tomatao sauce  it is going to sizzle cook until the puree thickens and darkens,5 to 6 minutes Slowly pour in the chicken broth and bay leaves .  Stir to combine; season lightly with pepper.  (You can substitute vegetable broth for the chicken broth.) Cook stirring occasionally  for 10 to 12 minutes till pasta is done.Serve with cream ,cheese and avocado on top.

Apple Pie Chimichangas

When it comes to food and nutrition, I am very paranoid - especially if it concerns Aishwarya's diet. I become so restless if she doesn't get her daily dose of fruits and veggies. Some of this seems to have rubbed off Jay also. These days even when I tend to go a little bit easy on things once a while, he would be the one to become so concerned.
During the weekends and holidays since we spend more time at home we tend to snack more and end up not having the normal helping of fruits. One way to overcome this problem is to have the fruit itself made up as a snack or a light meal or dessert. This way I don't have to worry about the daily intake of fruits any more.
And this recipe for Chimichangas is an excellent one that serves this purpose. Chimichangas are fried burritos - you can have it with sweet or savory filling. Here I have used the apple pie filling for making Chimichangas

Recipe Source: Jcocina.com
Ingredients

For the Apple Pie Filling
4 baking apples, chopped ( used a mix of granny smith and gala apples)
1 1/2 cups water
1/4 cup cornstarch
3/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbs. lemon juice
1tbs butter

For the Chimichangas
8-10 small tortillas
1/2 cup sugar
1 Tbs. cinnamon
Oil for frying

Method:
For the Apple Pie Filling
Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick.
Add the chopped apples and reduce to a simmer along with butter. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas
Mix cinnamon and sugar in a shallow bowl and set aside.
Spoon apple pie filling across the bottom 1/3 of the tortilla.Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.

Meanwhile, heat a small skillet with 1/2 an inch of oil or 1 tablespoon. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side) or you can spray the chimichangas with oil and bake it at 375 degrees for 10 to 12 minutes.
Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.
You can serve the chimichangas drizzled with caramel sauce if you desire.

Huevos Rancheros

Today got up late and lazy which is norm for me on any holiday . But I woke up with a big appetite. As I got up late, I thought of combining the breakfast and lunch in one meal - have a big meal that would keep my family full till the dinner-time. When I checked my refrigerator  I had some veggie loaded chillis and some ripe avocados that needed to be used up. As always I had Tortillas  in my pantry. So whipping this up took only about 10 minutes and it was one delicious and wholesome meal.
Huevos rancheros - means "Rancher's Eggs" in Spanish and is a traditional mid-morning food served in Mexican farms. Non-Mexican additions like cheese, sour cream, lettuce etc. also became part of the many variations of the basic recipe over the years.

Recipe source: Foodnetwork
Ingredients
One 15-ounce can whole peeled tomatoes, undrained
1/4 cup fresh cilantro leaves, plus more for garnish
1/4 cup diced yellow onion
1 large clove garlic, peeled and smashed
1 jalapeno pepper (seeded if desired)
1/2 teaspoon kosher salt
5 ounces cured chorizo, casings removed, diced
Vegetable oil
Four 6-inch corn tortillas, plus more for serving, optional
One 16-ounce can refried beansor vegetarian chilli optional
4 large eggs
1 avocado, pitted, peeled and diced, for garnish
3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
shredded iceburg lettuce
Sour cream, for serving
Method:
In a food processor, combine the tomatoes (with juices), cilantro, onions, garlic, jalapeno, and salt; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

In a large skillet over medium-high heat, cook the chorizo until browned, about 5 minutes. Add to the sauce and cover again.

Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.

Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.I have used a  chilli that I made with black beans and kidney beans and loaded with veggies

Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place some lettuce on the tortillas followed by beans or chilli ,sauce top it with 1 egg. Sprinkle with the avocado, cheese and additional cilantro. Top with a dollop of sour cream. Repeat  with the rest of tortillas.

Pizza Quesadilla 'N Guacamole

Ever since the school reopened, my daughter returns home hungry for something to eat. From this year she is in middle school and has longer hours to spent at the school. Plus, she also has PE to do. I guess all this is making her hungrier by the time school ends. So I need to have something to feed her when she is back from school and this is one such dish which is easy to make yet is well liked.
Pizza Quesadilla
Ingredients:
8 flour tortillas
8 ounces of shredded mozzarella /provolone cheese
1 16-ounce jar of pizza sauce
 Method:
Pre-heat a cast-iron skillet over medium heat. Add one tortilla and cook until soft, about 15 to 30 seconds.Turn this over and brush tortilla with a thin layer of pizza sauce (so thin that if you turned it over, none would drip).Now spread  1/4 cup or little more of cheese mixture on one half, fold in half, and cook on both sides until cheese melts  and tortilla is golden brown, about 1 to 2 minutes.
Repeat with  remaining tortillas. Cut each quesadilla into 4, serve with a little bowl of pizza dipping sauce.

Guacamole
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1/2 tsp  cayenne pepper/2 green chillies sliced
1tbs olive oil

Method:
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper and olive oil . Refrigerate 1 hour for best flavor, or serve immediately.

Three Cheese Quesadilla with Kiwi Salsa

Typically, I make Mexican food at least once in a week or so. Quesadilla and salsa are couple of the regulars that we have. But when I was looking at the Mexican dishes I had blogged so far, I was surprised to note that I hadn't put Quesadilla yet; may be I thought of it as something too simple to put together. But I am  here with this post today hoping that there would be someone somewhere who can benefit from this post.
Though I stick to the same quesadilla recipe whenever I make it (as this is how we in our household likes it), I always try to make a different dip to go with it based on what is available in the market or in my pantry. Some of the our favorites are guacamole, tomato salsa, mango salsa and pineapple salsa.I hope to post all these different dips some other day. The kiwi salsa I have here today is light, refreshing and has a bit of kick and goes well with the cheese quesadilla. 

 Ingredients:
1/2 cup shredded jack cheese
1/2 cup shredded Cheddar
1/2/ cup shredded provolone cheese
2 tablespoons chopped cilantro leaves
1/2 onion sliced
6 wheat /flour tortillas
Method:
Mix all the ingredients except tortillas and keep aside.Heat a large frying pan over medium heat. Add one tortilla and cook until soft, about 15 to 30 seconds.Turn this over add  1/4 cup or little more of cheese mixture on one half, fold in half, and cook on both sides until cheese melts  and tortilla is golden brown, about 1 to 2 minutes.
Repeat with  remaining tortillas. Cut each quesadilla into 4.Serve with salsa or any other dip.


Recipe Source for salsa:All recipes
Ingredients
6 kiwis, peeled and diced
1 small onion, diced
1 jalapeno pepper, diced
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon curry powder
Salt to taste
Method:
Mix kiwi, onion, jalapeno pepper, lime juice, olive oil, honey, cumin, salt and curry powder together in bowl. Cover and allow to rest for 1 hour at room temperature. Refrigerate until ready to serve.

Mexican MiIk Fudgy Logs

Aishwarya was reading Around the World in 80 Days and an idea stuck me: why not try cooking something from around the world  for  a few days  and see how many countries I will be able to do a culinary hop? So here I am, starting with  Mexico. I choose a sweet dish from there as in my opinion  all travelling should start with something sweet.
Source:My Sweet Mexico
Ingredients:
11/2 cups sugar
1 cup milk
2 tbs corn syrup
1/4 tsp cinnamon powder
1/8th tsp baking soda
Pinch of salt
3tbs unsalted butter
1/2tps vanilla extract.
Method:
In a tall heavy bottom vessel combine all the ingredients execpt vanilla and bring to a boil. Stir occasionally so as not to scorch  the bottom of the pan. Cook until it reaches a soft ball stage or 240 degree F.
Remove from heat ,meanwhile line a pan with parchment paper and butter it . When the mixture cools at about 180 F add vanilla and beat with hand ,using a wooden spoon .(DO NOT use the same spoon that was used to do the stirring while cooking, as sugar in the spoon will fasten  the crystallization. I didn't follow this and as a result my logs are not as smooth as it should have been). When the mixture loses the glossy look pour the contents to the prepared pan. Allow it to cool and the cut it in desired shape.

Papaya Smoothie

This is one smoothie that will be loved by both papaya lovers as well as non lovers. Its also easy and tasty what more reason do a person need to try this out.
Ingredients:
Ripe Papaya-1 cups
Cold Milk -2 cup(or substitute it with vanilla icecream)
Brown sugar -3 tbs or to taste
Vanilla essence- 1tsp
Method:
Blend all together in a blender till smooth and silky.Your Papaya smoothie is ready.

Sweet Corn Cake

This is the Cinco de Mayo special from my kitchen to yours. Sweet corn cake is more of a pudding than a cake. Wishing you all a yummy and fun-filled Cinco de Mayo!!
Original recipe: All Recipes
Ingredients
6 tablespoon butter, softened
1/3 cup All purpose flour
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed +1/4 cup to top
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Method:
In a medium bowl beat butter until it is creamy. Add the all purpose flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter,top with corn  and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Baked Soft Tacos

There are days when my daughter feels like playing chef in front of her friends when she have them over. She will then pester me till I allow her to do something. As she is only 9, I am not that comfortable with her doing the real cooking ,so I let her help me put this together. I will make the filling before her friends come and when they are almost ready to have lunch Aishwarya gets to don her apron and little chef's hat and fill this tacos, roll them up and sprinkle the cheese and I help her with the baking. She gets the satisfaction of being the chef and her friends that of having a nice meal; and I get the satisfaction of seeing her happy. Those of you who have little girls and boys who like to play pretend chefs can try this out. This is so easy for even a 2 year old to help with. So go ahead and try this with your little one and enjoy a wonderful meal with the added satisfaction of involving your little ones in the cooking.

Ingredients:
1/2 medium onion, chopped
1 garlic cloves, minced
1-1/2 teaspoons canola oil
1 (15 ounce) can black beans, rinsed and drained
1/2 (14.5 ounce) can diced tomatoes
1/2 (4 ounce) can chopped green chilies
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 (6 inch) flour tortillas
1/2 cup shredded reduced-fat Cheddar cheese
Method:
In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Make a roll to close. (Do not fold ends in.) Lay rolled tacos, seam side down, in a greased 9 x 13-inch baking dish. When all tacos are in dish, spread remaining shredded cheese on top.
Bake at 350 degrees for 25-35 minutes, until tops are turning golden and filling is hot and bubbly. Serve hot with sour cream, shredded lettuce,avocado and diced tomatoes.

Sending this over to "Cooking with your Little Sous-chef "Event at Sugar 'N Spice.


a

Mexican Scrambled Egg

This may not be the typical Mexican scrambled egg that you might have tried. I had taken liberties to suit the tastes of our household. So I don't claim this as an authentic recipe, but I can assure you that this would please your taste-buds (if your tastes are anywhere like mine :) )
Ingredients:
Eggs-3
Tortillas-4(cut into thin strips)
Bell peppers-1/2 cup
Carrots-1/2cup
Green onion-1/4 cup
Tomatoes de-seeded -1/4 cup (tomato paste-1tsp)
Cilantro-1/8 cup
Green chilli-1 tsp
Pepper-1/2tsp
Cumin powder-1/4 tsp
Butter or oil- 2 tbs
Method:
Whisk the eggs and keep aside.Heat a pan and add the butter. Now add green onion and chilli along with carrots.When half done add tomatoes and saute for a minute. Now add bell peppers and rest of the ingredients except  for the eggs. Saute for another minute. Add salt to taste. Finally add the eggs and cook till eggs are set. If desired, you can add 1/4 cup cheese along with the eggs. Serve hot. 

Mexican Rice & Almond drink

This as the name suggests is a Mexican  drink made of rice, almonds, cinnamon, cloves and sugar.Even though the drink has a milky appearance it is completely dairy-free.I had tried instant Mexican drinks that you just have to mix in water but the real one tasted so much more better and refreshing.
Ingredients
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick
5 cloves
1 cup white granulated sugar

Method:
Combine the rice with the almonds, cinnamon and cloves. Stir in 2 1/4 cups hot water then cover and let the mixture stand overnight (minimally 6 hours).

Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth . Add 2 cups of water and blend again for just a few seconds.  Place a large sieve over a mixing bowl.  Line the sieve with 3 layers of damp cheesecloth.  Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve.  Once all the liquid has passed gather the cloth together at the top, give it a twist and squeeze out any additional liquid.

Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water

Nacho Casserole

Here is an easy recipe to use up your tortilla chips thats taking up your cupboard space.This is so easy that a nine year old can put it together in no time and tastes restaurant style.
Ingredients:

2 cans of 15oz chili
1/2 a bag of Mission (or any brand plain)tortillas
2 cups shredded Mexican cheese or cheese of your choice
Cooking oil spray

Method:

Preheat oven to 400 degrees. Microwave the chili till it's  hot and bubbly. Spray a medium-sized casserole dish with cooking oil. Make a layer of crushed tortilla chips at the bottom of the dish. Next, add half of the heated chili. Then add a layer of shredded cheese. Repeat these 3 layers: chips, chili, cheese. Make sure each layer covers the previous layer completely. When you finish with the last layer of cheese, if you desire you can garnish with a layer of peppers or tomato slices. Bake  the casserole in a 400 degree oven for 15 minutes .Serve hot with a dollop of sour cream.

Quick Enchilada with Chili filling

As I had mentioned in one of my earlier posts, at our home we all love Mexican cuisine. This is one recipe I turn to if I am pressed for time, yet want something tasty and wholesome to eat.
Ingredients:
Corn Tortillas
Vegetarian chili:1 can ( you can use the fresh ones that you find in the hot deli section)
Shredded Cheese (Cheddar, Colby or Monterey Jack)
Chopped Onions
Enchilada Sauce:1 can (Mine was so spicy that I mixed some sour cream to reduce the heat)

Method:

Preheat Oven to 400F/204C Spray an oven proof pan with Oil and spread a little Enchilada sauce to coat the bottom. Wrap Corn Tortillas in a damp paper towel and microwave for 2 minutes or you can warm the tortillas on a nonstick pan smearing a bit of oil on either side.  Spread each Tortilla with 1-2 tablespoons of Sauce. Place 2-3 Tbsp of Chilli along the center of the Tortilla.. Sprinkle Cheese and Onions on top of the Chili. Roll the Tortilla and place it seam side down in the pan.. Repeat with remaining tortillas. Spread remaining Sauce over the rolled Enchiladas.Sprinkle Cheese, and Onions Bake uncovered for 15-20 minutes at 400F/204C in the oven. Serve immediately.
"Disfrutar de su comida"

Veg Burrito Supreme

We love Mexican cuisine  in our house, maybe because it's spicy like our Indian cuisine .Each time I make this my daughter finishes her dinner without any complaints as this is one of her favorites. And as a mother I am happy that she had her share of veggies  without much tantrums. I am sure you will like it too!
Ingredients:
Corn or flour tortillas
Refried beans, warmed
Soy granules
Taco seasoning
Sour cream
Lettuce, shredded or finely chopped
Cheddar cheese, shredded
Tomatoes, diced
Method:
Lightly cook some tortillas on a griddle or in a heavy skillet till they are warmed.
Cook some dried pinto beans or kidney beans. Drain, add salt and hot sauce, and mash.Or open a can of refried beans.
Fry some soy granules after washing and draining them with onions ,few garlic cloves and season using taco seasoning, or  any of your favorite  seasonings. I even have used chicken masala powder  (just DON'T leave out cumin!) .

Assemble tortillas by spreading a thin layer of refried beans first then layer in tortillas with seasoned soy granules, sour cream, lettuce, shredded cheese, and diced tomato .I also tossed in some leftover hash browns . Enjoy! :)