Mexican Medley Recipes

MEXICAN MEDLEY

Mexican Medley image

This is a wonderful Mexican dish.

Provided by Caleb Files

Categories Asparagus Side Dishes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
1 cup bite-size cauliflower florets
2 stalks celery ribs, chopped
⅓ cup canned kidney beans, drained
⅓ cup chopped hazelnuts
⅔ teaspoon chopped fresh dill
¼ teaspoon dried basil
½ teaspoon minced garlic
2 tablespoons sunflower seed oil
⅓ teaspoon chili powder
¼ teaspoon celery seed
½ teaspoon salt

Steps:

Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 8.3 g, Fat 14.1 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 363.2 mg, Sugar 1.9 g

MEXICAN STYLE SQUASH MEDLEY

Mexican Style Squash Medley image

This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).

Provided by 16Paws

Categories Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 1/2-2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Steps:

Heat oil in large lidded skillet.
Add squash, onion and garlic and saute until tender crisp.
Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
Uncover pan, sprinkle cheese on top. Serve after cheese melts.
This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

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