Taking a quick moment to share some super easy Mexican food faves from my amazing friends….tried and true, and all recommended! Don’t forget to sign up for these delish recipes delivered straight to your inbox. Thanks for stopping by!
~Connie Kaye
Gina's Cilantro Lime Rice
Ingredients
Rice:1 cup long grain white rice
2 cups chicken broth
1/2 tsp salt
1/4 tsp ground cumin
2 tbsp. fresh lime juice
1 tsp. lime zest
2 tbsp. chopped cilantro
Chopped onion to taste
Directions
*Combine the rice, chicken broth, salt and ground cumin (and optional onion) in a large saucepan or skillet. Bring to a boil over medium-high heat. Cover with lid then reduce heat to medium-low, let simmer 20 minutes.*Remove from heat, but keep lid on. Let stand with lid on for 10 minutes. Remove lid and add in lime juice, zest, and chopped cilantro. Fluff with a fork and serve warm.
Ingrid's Crockpot Mexican Chicken
Ingredients
4 boneless skinless chicken breasts2 tsp taco seasoning
2 c. chunky red salsa
8 oz. cream cheese (add after cooking)
Optional: fresh or canned sliced chopped jalapenos
Directions
- *Arrange chicken breasts in slow cooker. Sprinkle with taco seasoning mix. Pour 1 cup over chicken.
- Cover and cook on high for 3 hours, or low for 6-8 hours. *Use two forks to shred chicken. *Add remaining salsa, cream cheese and jalapenos. Stir and enjoy!!
Diane's Refried Beans
Ingredients
1 tbsp. olive oil1/2 med. onion, diced
2 cloves garlic, minced
1 tsp. chili powder
1 can pinto beans (15 oz.) drained and rinsed
2/3 cup chicken broth
Salt and pepper
1 can refried beans
Directions
*Heat oil in skillet and add the onion. Cook until tender, about 3 minutes *Stir in the garlic and chili powder, cook for one minute *Stir in the beans and chicken broth, cook until beans are warmed through (about 5 minutes) *Mash beans coarsely and add more chicken broth if necessary *Season with salt and pepper, and stir in the cilantro (Recipe courtesy of the Ellie Krieger, Food Network)Gina's Sopapilla Cheesecake Bars
Ingredients
2 pkg. refrigerated crescent rolls 16 oz. (2 8-oz. packages) cream cheese, softened to room temperature 1 cup white sugar 1 tbsp. vanilla extract 1/2 cup (1 stick) butter melted 3/4 cup cinnamon sugarDirections
*Preheat oven to 350. Liberally grease a 13×9″ baking pan with cooking spray.*Lay one roll of crescent rolls down in a single layer on the bottom of the pan, pinching together any seams and stretching to fit pan.
*Beat the cream cheese, sugar and vanilla with an electric mixer until combined. Spread evenly over the crescent roll layer.
*Unroll the other crescent roll sheet onto a cutting board, pinching seams to seal and stretching as you go. Carefully lay it over the top of the cream cheese layer, covering it completely. Pour the melted butter evenly over the top and sprinkle with cinnamon sugar.
*Bake for approximately 30 minutes. Let cool completely before chilling in the fridge. Store covered bars in the fridge. Recipe courtesy of The Domestic Rebel
Connie Kaye's Kitchen 