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Mexican
Recipes
and Mexican
Bar Ideas
A Mexican buffet is
always well received, and you will enjoy the Mexican recipes you'll
find here.
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Choose the
dishes you enjoy most and serve those.
There are too many
listed here
for any
one person to make them all.
Most are simple to
prepare.
Many of these
Mexican recipes can be prepared a
week or two in advance and kept frozen until the day of the party.
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Main Dishes:
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Condiments:
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Sides:
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I
prefer buying some foods already prepared as opposed to making every
Mexican recipe from scratch. I did not provide any recipes for those
items that are easiest to purchase already done.
You
can try altering some of the Mexican recipes for your own particular
tastes and preferences.Change the mango salsa to kiwi or
raspberry salsa.
Mexican
recipes are usually full of spice. All the recipes I have listed are
relatively mild. To add more spice try some black pepper or chili sauce.
| Cheese
Enchiladas |
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15 corn tortillas
2 cups cheddar cheese, grated
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½ onion,
finely diced
1 can red enchilada sauce |
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Combine 1½
cups cheese, onion, and ½
of
enchilada sauce. Fill warm corn tortillas with mixture and roll up.
Place
filled corn tortillas in lightly greased casserole pan. Top with
remaining enchilada sauce and cheese.
Cover with foil and bake in 350°
oven for 20 minutes,
or until cheese melts.
This may be prepared several weeks in
advance and stored in the freezer. Put in refrigerator two days before
party to thaw.
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| Burritos |
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10 flour tortillas
1 can refried beans
½ onion,
finely diced
2 tomatoes, diced
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1 can sliced olived, drained
1 cup rice, cooked
1 cup cheddar cheese, grated |
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Combine
all ingredients but tortillas. Fill tortillas with mixture and roll up.
Place filled tortillas in lightly greased casserole dish. Moisten about
4 paper towels and lay them across the burritos. Cover with aluminum
foil and bake in 350°
oven for 30 minutes. You may
sprinkle enchilada sauce and more cheese over the top if desired-omit
the moistened paper towels if you top with sauce and cheese.
These may be made and frozen several weeks
before the party. Do not add moistened paper towels before
freezing. Wrap
tightly and thaw completely in a refrigerator for two days before the
party.
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| Chicken
Enchiladas |
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10 flour tortillas or 15 corn tortillas
2 cups chunked chicken
1 can cream of chicken soup,
condensed
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1 container sour cream
½onion,
finely diced
1 can green chilies
2 cups cheddar cheese, grated |
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Combine
soup and sour cream. Reserve⅓-½
of mixture and set aside. Add
chicken, onion, green chillies and 1 cup cheese to remaining mixture.
Combine well. Fill tortillas with chicken mixture and roll up. Place
filled tortillas in lightly greased casserole dish. Top with reserved
soup mixture and reserved cheese.
Cover and bake in 350°
oven for 25 minutes,
or until hot. Serve warm.
This may be made weeks in advance and stored
in the freezer. Thaw by placing in refrigerator two days before party.
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| Fajita
Filling |
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1 lb. beef or chicken, boneless
1 red bell pepper, speared
1 green bell pepper, speared
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1 onion, ringed
1 pkg. fajita seasoning |
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Thinly slice
meat. Sauté
in 1 Tablespoon oil heated in a skillet. Add
bell peppers and onion. Heat until cooked. Add fajita seasoning
according to directions on package. Serve warm.
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| Fresh
Salsa |
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5 tomatoes, diced
1 onion, finely diced
¼cup
chopped cilantro
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¼cup
lemon juice
1 tsp. ground pepper |
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Combine all ingredients. Chill before
serving.
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| Mango
Salsa |
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2
mangos,peeled and diced
½ red
onion, diced
1 teaspoon
jalapeño pepper
2
Tablespoons chopped
cilantro
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2
teaspoons lime zest
2 Tablespoons lime juice
Salt to taste |
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Combine
all ingredients. Chill before serving.
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| Avocado
Salsa |
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1 large
tomato, seeded and
chopped
1 avocado,
halved seeded,
peeled
and chopped
½ of a
small onion, chopped
1 clove of
garlic, minced
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1 Tablespoon snipped fresh
cilantro
1 Tablespoon lemon or lime
juice
A few dashes bottled hot
pepper
sauce |
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Combine
all ingredients. Chill before serving.
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| Mexican
Salad |
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9 cups torn lettuce
2 avocados, sliced
1 can kidney beans, drained
½cup
jalapeno slices
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1 cup shredded cheese
2 cups corn chips
1 bottle salad dressing
(Ranch or Catalina) |
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Toss
lettuce, beans, jalapeno and cheese. If you feel the jalapeno will be
too hot, rinse them under cold water before tossing in the salad.
Gently add avocado. Put a ring of corn chips around the top of the bowl
for a garnish and serve with your preferred dressing.
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| Quesadillas |
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10 flour tortillas
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1 cup cheddar cheese, grated |
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Sprinkle
some cheddar cheese in each tortilla and fold in half. Place on cookie
sheet, slightly overlapping. Moisten about 4 paper towels and lay them
across the burritos. Cover with foil. Bake in 375°
oven for 10 minutes, or until cheese is melted.
Serve warm. Remove paper towels before serving.
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Avocado Black
Bean Salad Recipe
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½ small
onion, finely chopped
3
tablespoons fresh lime juice
2 teaspoons
honey
1 teaspoon
grated lime zest
1 teaspoon
olive oil
½ teaspoon
salt
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¼
teaspoon pepper
1 can (15 oz.) black
beans,
drained & rinsed
1 red bell pepper, diced
½ cucumber, diced
1 avocado, diced |
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Whisk
together onion, lime or
lemon juice, honey, zest, oil, salt, and pepper in a small
bowl.
Combine
beans, bell pepper,
and cucumber in a large bowl. Add dressing; mix well. Add avocado;
gently toss
to blend.
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It's
always fun to try a new Mexican recipe. You'll find many of these
recipes as fun to serve as they are to make.
Return
to Party Food and Refreshment Ideas from Mexican Recipes and Mexican
Bar Ideas
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