ALL-PURPOSE TEX-MEX VEGGIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
- In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
- Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
- To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
- For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
- For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
- For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.
MEXICAN-STYLE CORN WITH PEPPERS
Steps:
- Gather the ingredients.
- In a skillet or saute pan over medium-low heat, melt butter.
- When butter is hot, add corn, green bell pepper, salt, and pepper.
- Cook, stirring occasionally, for about 20 minutes.
- Add chopped pimiento and heat through.
- Garnish corn with chopped fresh cilantro, if desired.
Nutrition Facts : Calories 151 kcal, Carbohydrate 16 g, Cholesterol 23 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 385 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
TEX-MEX CORN SQUARES
A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's "Mexican Night Salad" (#188160)
Provided by Lambkyns
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Lightly oil an 11 x 7-inch (2 L) baking dish.
- Bring stock and salt to a boil.
- Slowly whisk in cornmeal until mixture thickens.
- Bring to boil.
- Take off the heat.
- Stir in 1/2 cup of the cheddar cheese and mix until melted.
- Spread in prepared pan and cover to keep warm.
- Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
- Stir in remaining cheese (1 cup) and coriander.
- Spread mixture over cornmeal base.
- Bake for 25-30 minutes-- until heated through and cheese is melted.
Nutrition Facts : Calories 331.4, Fat 10.9, SaturatedFat 6.2, Cholesterol 29.7, Sodium 779, Carbohydrate 45.2, Fiber 9.3, Sugar 3.4, Protein 16.7
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