Taking a quick moment to share some super easy Mexican food faves from my 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.
Best & Easiest Sopapilla Cheesecake Bars
Ingredients
2 pkg refrigerated crescent rolls (full sheet, not individual rolls)
16 oz cream cheese, softened to room temp
1 cup white sugar
1 Tbsp vanilla extract
1/2 cup (1 stick) butter, melted
3/4 cup cinnamon sugar
Directions
*Preheat oven to 350. Liberally grease a 13×9 pan with cooking spray*Lay one sheet of rolls in bottom of pan, pinching together any seams or tears and stretching to fit the pan.
*Use electric mixer to beat the cream cheese, white sugar and vanilla until creamy. Spread the mixture evenly over the top of the first crescent roll layer.
*Unroll other crescent roll sheet on counter or cutting board and pinch or tears together, lightly stretching as you go. Pick it up carefully and lay it over the top of the cheesecake filling, covering it completely. Pour the melted butter evenly over the top, and evenly sprinkle with cinnamon sugar.
*Bake for approx. 30 minutes, then let cool completely before chilling in the refrigerator. Store bars covered in fridge.
CONNIE KAYE'S KITCHEN - Recipes and ramblings from Chiefs country 
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