Texmexmixedcrunchyfry Recipes

Steps:

• Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
• Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

Steps:

• Preheat the oven to 425˚ F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
• Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
• Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
• Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.

Steps:

• Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in a separate shallow dish.
• Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes.
• Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce.

Steps:

• Cook Pasta according to package directions.
• Meanwhile, in a medium sauce pan, melt butter over medium heat.
• Stir in flour until blended.
• Gradually whisk in Milk and salt, making sure there are no lumps.
• Stir and bring to a boil.
• Reduce heat to medium-low and simmer for 1 minute.
• Reduce heat to low, add cheese a handful at a time, stirring until melted.
• Stir in chicken or ham, corn, green onions and salsa; heat through.
• To serve, drain pasta; turn into a large bowl.
• Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.

Steps:

• Cut the ends off the zucchini, and make them into sticks about 2" long. If you are using small zucchini, cutting them into fourths is sufficient, but larger ones should be cut smaller. I cut mine small, but not like matchsticks.
• Slice the purple onion in half from top to root. Then slice each half into thin slices.
• Add canola oil to a non-stick skillet. Add the squash, onion, and frozen corn to the skillet (I do not use an entire package, just about 1/3 to 1/2 of it.
• Season with soy sauce. (This is something you will do to your taste. It takes several Tbsp to maybe a quarter cup, but I think less. I cannot give an exact measurement, because it depends on the volume of your vegetables.
• Saute until the vegetables are just past the "sweated" stage. The zucchini will not be crisp any more, but it won't be mushy.
• Just before serving, sprinkle with shredded mozzarella cheese.

Steps:

• 1. Preheat the oven to 250° F.
• 2. In a large bowl, combine the cereals, pepitas, pistachios, and pretzel sticks.
• 3. In a small bowl, stir together the remaining ingredients until well incorporated. Pour this mixture over the cereal mixture and toss well to coat but gently so as not to break the cereal and pretzels.
• 4. Spread the mixture out on a baking sheet in a single layer and bake for 45 minutes, stirring gently every 15 minutes. Remove the baking sheet from the oven, let the mixture cool, and serve, or serve in an airtight container at room temperature for up to 2 weeks.

Steps:

• In a large skillet, heat the olive oil over medium-high heat.
• Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes.
• Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes.
• Stir in the tomato and tortilla chips and season with salt and pepper.
• Divide the meat mixture among 4 plates and top with the cheese.

Steps:

• Combine all ingredients.
• Store in a jar with a tight lid.

Steps:

• Preheat oven to 425°F
• In medium bowl, combine mayonnaise, pepper, and cheese. On a lightly oiled baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked. Serve each breast topped with with salsa on a bed of rice.