Not to be confused with “White Chicken Chili”, Green Chile Chicken is one of the few casseroles I will eat. Tuna casserole as a child has biased me against most casseroles to this day. For those of you with a heat sensitive palette, don’t worry. It’s not too spicy and the heat level is easily controlled. The recipe calls for 1/2 cup of chopped jalapeno. I usually use 1 cup or more and you can lower it to 1/4 if like. You can even omit the jalapenos and add another can green chiles if you prefer. This is great anytime of year but is a perfect cold weather comfort food. I think you’ll find yourself craving it. (more…)
Staying in line with my love of Tex-Mex, I wanted to come up with a themed dessert. If you love cinnamon then this dessert is for you. It’s crispy, creamy, fruity and sticky. The base for this recipe is flavored, spreadable cream cheese and while this recipe is based on strawberries, you can experiment with all the different flavors out there. I think I’m going to try blueberries next time. (more…)
A Tex-Mex favorite of mine for sure. One of the things I probably miss the most about not living in Texas is not being able to just jump up and drive a block or two and pick up a couple Carne Guisada Tacos. Some places serve it with a brown gravy and some serve it with red gravy. I’ve had it with and without diced potatoes although I prefer it without. (more…)
Don’t even think about using that stuff in the can. This enchilada sauce is too easy to make and it tastes so much better. Use it on enchiladas, burritos or for a twist on Huevos Rancheros slip a couple fried eggs on a couple of warm corn tortillas and substitute this sauce for the salsa. Feel free to experiment with different types of chiles. (more…)
You haven’t lived until you’ve had some good chili gravy on your enchiladas. It’s a Tex-Mex thing. My favorites are cheese and onion enchiladas topped with the stuff but Beef and Carne Guisada enchiladas aren’t too far behind. This is a really easy recipe to make and doesn’t take long. I’ll put the enchilada recipe at the end just in case you don’t know how to make them but they’re super easy too. (more…)
I remember the first time my wife tried Pico de Gallo years ago. We had returned home to San Antonio for a Christmas visit. I was anxious to hit all my little “hole in the wall” Mexican restaurants. These spots have some of the best Tex-Mex you will ever lay your lips on. Anyway, we were staying with my mom and I had left to do some last minute shopping. Before returning home I needed to stop and pick something up for dinner. I stopped at a popular Tex-Mex chain which I think happens to have the best beef fajitas on the planet. While waiting on my order I decided to hit the salsa bar and stock up on the rather large variety of condiments to take back home with me. (more…)
I have boiled, roasted and grilled more tomatoes, peppers and garlic than I can count trying to find that perfect salsa I get at my favorite Mexican restaurant. While I came up with some pretty good salsa’s, this is the one I love. The color and consistency tipped me off as to where I was going astray. And while I had to move away from the fresh tomato’s it was worth it.
If you want to use fresh tomatoes you can. Just put them in boiling water for a couple minutes and then transfer to an ice bath and the skin will come off easily. Let the tomatoes cool before processing. (more…)