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