| Love Mexican foods? You're not alone. | | | | amazing. Serve it warm and watch it disappear. |
| Mexico-inspired fare has been enjoyed by people | | | | Ingredients: one can of low fat refried beans; one |
| around the globe for centuries. But if you've worried | | | | small container of low fat sour cream; one 8 ounce |
| that you're just not a good-enough cook to put | | | | package of Monterey jack cheese; one small jar of |
| together a dish reminiscent of warm, tropical Mexico, | | | | sliced black olives; one jar of salsa (your favorite); |
| fear not. Below are some quick dishes that anyone | | | | and low fat baked tortilla chips. |
| can put together. Your guests (or family feasters) will | | | | Directions: In a casserole dish, layer the items as |
| definitely say, "Ole!" when they taste these tidbits. | | | | follows: beans, half the container of cheese, both jars |
| Quick Enchiladas | | | | of olives, sour cream, rest of cheese, and salsa. |
| What shouts "Mexico" more than a good enchilada? | | | | Then, warm up the casserole for about 15 minutes |
| You can make some very quickly with this fast | | | | (or until the cheese is melted) in a 350 degree oven. |
| recipe. Though it's not exactly what you'd find in | | | | Serve with chips. |
| Mexico City, it'll sate the appetites of your ninos and | | | | Homemade Tortilla Chips |
| ninas. | | | | Ever gotten fed up with your tasteless tortilla chips? |
| Ingredients: broiled or grilled chicken (you can even | | | | Try these homemade versions on for size! You won't |
| get this pre-made and pre-cooked; all you have to do | | | | have to travel to Mexico - you can get them in your |
| is warm it up!); shredded lettuce; diced tomatoes; | | | | own kitchen. And the folks who get to enjoy them |
| diced onions; low fat sour cream; low fat Monterey | | | | will be happy to call you a talented senora, senora, or |
| jack cheese; sliced black olives; sliced green olives; | | | | senorita. |
| salsa (mild, medium, or spicy); and numerous 10" or | | | | Ingredients - one package of 12" flour burritos; olive |
| 12" flour burritos. | | | | oil; Mexico spices (often, major spice makers will |
| Directions: Assemble your burritos by laying down a | | | | offer a blend of Mexico-inspired flavors); low fat sour |
| flour burrito, spreading the sour cream in the middle | | | | cream; low fat (or homemade) guacamole; and salsa |
| of it, then layering all the other items except for the | | | | (your choice). |
| cheese and salsa. Wrap it up and put it on a baking | | | | Directions: Using a pizza cutter, slice the burritos into |
| sheet. Continue making enchiladas until all burritos | | | | quarters (thus, there will be four small "triangles" for |
| have been used. Then, sprinkle salsa and cheese on | | | | each 12" burrito). Lay them out on a baking sheet |
| top of the enchiladas. Bake in a 350 degree oven for | | | | (make sure they don't overlap). Brush each triangle |
| about 10 minutes to melt the cheese and warm | | | | with olive oil, then lightly sprinkle with Mexico-inspired |
| them up. Enjoy! | | | | spices. Bake at 350 degrees for about 12-15 minutes |
| Mexico-inspired bean dip | | | | until just browned. Serve warm with salsa, sour |
| This bean dip is quick to assemble and tastes | | | | cream, and guacamole. |