Mexican Street Corn Dip

Mexican Street Corn Dip - Eating Well

Active - 20 min
Servings - 6

Ingredients

Ingredient Checklist

• 1 teaspoon canola oil
• 2 ⅓ cups fresh or frozen (thawed) corn kernels
• 1 jalapeño pepper, seeded and finely chopped
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• 2 tablespoons lime juice
•         1 teaspoon chili powder
• ¾ cup crumbled queso fresco, divided
• ⅛ teaspoon cayenne pepper
• Chopped cilantro for garnish
• Tortilla chips for serving

Directions

Instructions Checklist

• Step 1
  Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeno and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2

Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Chicken Enchiladas

Chicken Enchiladas - via MSF

Cook and shred (boil 10 minutes) 2-3 chicken breasts. Season with 1 t. cumin and 1 t. chili powder. Combine 1/2 c butter and 1/2 cup flour in medium saucepan. Heat 2 min. Remove and stir in 1 c chicken broth, 1 c milk, 1 t salt, 1 t cumin and 1 t chili powder. Return to heat and stir til thick and bubbly. Remove from heat and str in 1 pint sour cream (2 c) Steam tortillas to soften. Add chicken to each tortilla and cheese with a little sauce. Roll and place seam-side down. Top with sauce and sprinkle with cheese.

Bake uncovered for 30 minutes.

Aunt Cindy's Enchiladas Verde

Aunt Cindy's Enchiladas Verde - via MSF

2-3 c brown or white rice
2 cans black or kidney beans
1 lb ground beef flavored with taco seasoning
8 oz. sour cream
salsa (as much as you like)

Mix all of above together. Fill your tortillas. Top with cream of chicken soup mixed with green chiles (1 or 2 4oz cans) and LOTS of cheese.

Bake until heated through.

Queso Blanco Dip

Queso Blanco Dip - from Annie's Eats

Yield: about 2 cups

Ingredients:

1 tbsp. canola or vegetable oil

¼ cup onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

12 oz. white American cheese, shredded*

4 oz. Monterey jack cheese, shredded

¼-2/3 cup milk

1 tomato, seeded and finely diced

2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Tortillas

Tortillas- source unknown

2 cups flour (I usually use AP, though I've thrown in some white wheat in a pinch)
1/2-teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter (let it warm up a bit towards room temp sometimes... sometimes I don't)
3/4 cup warm water

• Mix flour, salt, baking power and butter
• Crumble together until coarse
• Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl if needed, repeat until all dough is sticky and combined into a big mound. (play around with water amounts... it'll depend on a lot of factors how much you need)
• Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic (I forgot this step last night... no big whoop)
• Break dough up into 8-10 golf ball sized balls
• Dampen cloth with warm water and let cloth sit on dough for 20 minutes (again, last night I was spacey-- I let it sit uncovered in the bowl before breaking into balls)
• Pre-heat flat pan to medium-high
• Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer. (I treat them like Indian flatbread and press the edges while rotating while cooking. Probably don't have do, but it might help keep them flat and even)

Easy Burritos

Easy Burritos - Lori Hernandez

1 lb. ground beef
1 pkg. taco seasoning
1 can refried beans
1 can enchilada sauce
1 pkg. shredded cheese (whatever you like)
flour tortillas (4 extra large or 6 soft taco size)

Preheat oven to 350. Brown hamburger and add taco seasoning according to directions. Stir in refried beans and remove from heat. Place tortillas in greased 9" x 13" pan and spoon meat/beans into tortillas. Seal tortillas with toothpicks. Pour enchilada sauce over burritos. Sprinkle evenly with cheese. Bake for 15 - 20 minutes or until cheese is melted.