chicken mexican recipe

1023 – Pulled Chicken Tacos

Pulled Chicken Tacos:

1 pound Boneless Skinless Chicken Thighs
2 Jalapenos Sliced with Seeds
6 garlic cloves smashed
1 orange quartered
1 lemon quartered
2 limes quartered
1 1/2 cups yellow onions chopped
3 Tbsp. Taco Seasoning
2 cups water
1/2 cup Silver Tequila
1 tsp. Kosher Salt
1 tsp. Black Pepper
1/2 cup cooking liquid


Add all ingredients above and mix together into an oven safe baking dish and cover.
Cook at 275 degrees for 1 1/2 hours.
Remove from oven, strain the juice to be used while cooking and allow chicken thighs to cool until easy to handle.
Shred the chicken and place in a saute pan.
Add 1/2 cup of cooking liquid to pan and add 2 tablespoons of the taco seasoning, cook until liquid has concentrated.
Season the pulled chicken with salt and pepper as needed.
Use chicken in tacos, burritos, nachos or soup

Taco Seasoning:

2 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
4 Tbsp. Ground Cumin
2 Tbsp. Dry Oregano
2 Tbsp. Paprika
2 Tbsp. Chili Powder
1 Tbsp. Ground Mustard


Mix all spices thoroughly to ensure there are no clumps of spices
Use as needed in any desired dish

Pico de Gallo:

2 cups diced tomato
1 cup diced red onion
2 limes halved and juiced
1/4 cup minced cilantro
1/4 cup diced and seeded jalapeno
1/4 cup extra virgin olive oil
Salt and Pepper to taste


Prepare all vegetables as directed above and mix in a bowl.
Store Pico de Gallo in refrigerator for up to 3 days
Use as desired in any dish


2 Avocadoes Halved
1 lime halved and juiced
1/4 cup Pico de Gallo
Salt and Pepper


Half avocadoes and remove pit
Using a spoon, scoop the avocado out of the skin and add to a mixing bowl
Add lime juice and Pico de Gallo, and mix until thoroughly incorporated
Add salt and pepper to taste

Cilantro Lime Crema:

1 cup sour cream
1 lime zested and juiced
1/4 cup cilantro chopped
1 tbsp. cumin
Salt and Pepper


In a blender add zested lime and juice, sour cream, cilantro, cumin, salt and pepper
Blend all ingredients until smooth and season with salt and pepper to taste

Nicci Hughes
Roost Restaurant

Peggy Denny Show 18 050 – Recipe #1023, Part 1

Peggy Denny Show 18 050 – Recipe #1023, Part 2

mexican recipe seafood vegetable

834 – Guacamole, Easy Lime Shrimp, Rainbow Rice, Super Simple Salsa

Rhonda Matthews


2 avocados, peeled
Juice of 1 lime
Salt to taste

Optional add-ins: diced tomatoes, crumbled bacon, minced jalapeno or onion.
Combine all ingredients and stir until avacado is smooth.
Serve immediately.

Easy Lime Shrimp
Fast, yummy, loaded with flavor

1 pound shrimp, peeled and deveined
3 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons olive oil
2 cloves chopped garlic
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients, cover, and marinate in refrigerator up to 45 minutes.
Drain shrimp, discard marinade.
Add shrimp to medium hot skillet and cook just until pink and firm.
Hint: Try this marinade recipe for poultry or tilapia.

Rainbow Rice
Packed with vegetables

2 cups brown rice, cooked
2 tablespoons olive oil
3/4 cup black beans, rinsed
3/4 cup cooked corn kernels
1/2 cup bell pepper, chopped
1 large tomato, diced
2-4 tablespoons cilantro, chopped
Salt to taste

Add olive oil to large sauté pan on medium heat.
Add black beans, corn and bell pepper
Cook 3-5 minutes until bell pepper is tender.
Add cooked rice to pan and stir to combine.
Cook mixture until hot and steamy.
Stir in fresh tomato and cilantro and remove from heat.
Add salt to taste.

Super Simple Salsa

2 (14.5 ounce) cans diced tomatoes, drained
1/2 onion, chopped
1 tablespoon garlic, chopped
Juice of 2 limes
1/2 jalapeno, seeded
1/2 bunch cilantro
Salt to taste

Add all ingredients to blender and puree until smooth.
Serve with tortilla chips.
Also makes a great topper for grilled meats or rice.

Clemson University Cooperative Extension

Rhonda Matthews

The Peggy Denny Show – Recipe # 834 Pt 1

The Peggy Denny Show – Recipe # 834 Pt 2

beef chicken mexican recipe

690 – Enchiladas, Steak Fajitas

Quick Enchiladas

– 1 (10 ¾ ounce size) can Cream of Chicken Soup
– ¾ cup sour cream
– 1 ¼ cups picante sauce
– 1 tablespoon chili powder
– 2 ½ cups chopped chicken
– 1 cup shredded Mexican cheese
– 8 (6-inch size) flour tortillas, warmed
– 1 (7-ounce size)Versatile Veggies Pico De Gallo

In a medium bowl, stir together the soup, sour cream, picante sauce, and chili powder. In a large bowl, stir together 1 ¼ cups of picante sauce mixture, chicken, and cheese. Divide the chicken mixture among the tortillas. Roll the tortillas up and place seaside up in a large rectangular baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover and bake at 350 degrees for 45 minutes or until enchiladas are hot and bubbling. Top with Pico De Gallo.
Yield: 8 servings.

Easy Steak Fajitas

– 1 (7.76-ounce) can Mexican salsa – ½ (8-ounce) can tomato sauce – 1 (10-ounce size) container Versatile Veggies® Sliced Fajita Mix*
– 1 tablespoon olive oil
– 2 teaspoons Fajita seasoning
– 1 (22-ounce size) container bagged Seasoned Beef Strips or Fajita Chicken Strips

– Warm flour or corn tortillas
– Sour Cream (Opt.)
– Mexican Style Cheese (Opt.)

Donna Bundrick-Griffin

dessert mexican recipe vegetable

685 – Easy Quesadillas

Easy Quesadillas


Oil for pan
Grated Cheese (Monterey Jack, Cheddar, or mixture of both)
Cooked bite size pieces of Chicken or Beef


Chopped Tomatoes
Chopped Onions
Sliced Mushrooms

Toppers for the Finished Quesadilla (optional):

Sour Cream

Assembly: Use scant amount of oil to coat pan. Lay one tortilla on hot pan and sprinkle lightly with grated cheese followed by meat of your choice. Add any extras you desire. Allow tortilla to sit undisturbed until cheese begins to melt (approximately 2 minutes), then fold tortilla into half moon shape. Tortilla should be golden brown on both sides when ready to remove from pan.

Can be cut into wedges or left whole for serving.
Add toppers of your choice before serving.

Quick Summer Vegetables

1 Tablespoon Canola Oil
1/2 Cup Summer Squash
1/2 Cup Green Zucchini
1/2 Cup Cherry Tomatoes
1 teaspoon basil
Salt and pepper to taste

In a sauté pan, bring oil to medium high heat. Add summer squash and zucchini and cook quickly until tender crisp. Add cherry tomatoes and cook until just heated through. Stir in basil, salt and pepper. Serve immediately.

Peach Tea

2 quarts brewed tea
1 can peach nectar (or apricot nectar)
1/4 cup sugar (optional)

Stir sugar into brewed tea (if desired.) Then, stir in peach nectar. Serve over ice.

Light N Lemon Pie

1 (.3 ounce) package sugar free lemon gelatin
2 cartons lowfat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Combine gelatin and yogurt until smooth. Fold in whipped topping. Pour into crust and refrigerate until ready to serve.

Rhonda Matthews

beef fruit mexican recipe

683 – Beef Fajita Quesadilla Wedges

Beef Fajita Quesadilla Wedges
Makes 8 servings
Prep Time: 10 min
Cook Time: 15 min


1 bag (16-ounce) frozen pepper stir-fry blend (green, red and yellow peppers and onions)
1 cup plain fat-free yogurt
1 cup prepared salsa
1 tablespoon butter, softened
8 (8-inch) flour tortillas
16 ounces, beef fajita strips, prepared
1-1/2 cups mild Cheddar cheese, shredded

Prepare stir-fry pepper blend according to package directions. Mix yogurt and salsa and set aside. Spread butter evenly on 1 side of each tortilla and layer cooked peppers and onions, thawed fajita beef strips and cheese evenly on unbuttered side of 4 tortillas and cover with remaining tortillas, butter side up. Grill each quesadilla in large skillet over medium heat for 3 minutes on each side or until golden and cheese melts. Cut into wedges and serve with dipping sauce.

Serving Suggestion: Coleslaw (made from bag of coleslaw mix and 1/2 bottle of coleslaw dressing); fruit salad (made from canned pineapple chunks & fresh strawberries) and a glass of cold milk.

Nutrition Facts per serving:

Calories: 370
Calories from Fat: 160
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 730mg
Protein: 18g
Calcium: 30% Daily Value
Total Carbohydrate: 33g
Dietary Fiber: 3g

Michela Mitchell

mexican pork snack

682 – Baked Enchilada

Baked Enchilada

1 (16-ounce size) container Versatile Veggies® Pico De Gallo
1 ½ pound ground chuck
1 tablespoon oil
1 (15-ounce size) can black beansg
1/3 cup Lite Italian Dressing
2 ½ teaspoons taco seasoning mix
6 (8-inch) corn tortillas
1 ½ cups sour cream
2 cups Mexican style cheese

Lightly grease a 13-inch x 9-inch casserole dish and set aside. Spoon Pico De Gallo in a colander to drain well. Meanwhile, brown ground chuck in oil, cooking until well done. Drain cooked ground chuck well and combine with well drained Pico De Gallo. Stir in black beans, dressing and taco seasoning. Place 3 of the tortillas in the prepared baking dish. Spoon ½ of the beef mixture on top or tortillas. Spoon ½ sour cream over meat mixture, then sprinkle ½ cheese over the sour cream. Top with the remaining tortillas. Spoon the remaining beef mixture over the tortillas followed by the remaining sour cream and the remaining cheese. Cover with foil. Bake in a 400 degree oven for at least 30 minutes. Uncover and bake for at least 10 additional minutes or until cheese is melted and casserole is heated throughout. Let stand a few minutes before serving.

Yield: 8-10 servings.

Greek Dip with Pico De Gallo (April, 2009)

2 (7-ounce size) containers Versatile Veggies® Pico De Gallo
1 (15-ounce size) can Black Beans, well drained and rinsed
1 (6-ounce size) container Feta Cheese
½ cup Greek Salad Dressing
Tostitos or Tostitos Scoops

Combine the first four ingredients, mixing until well blended. Refrigerate at least 2 hours before serving for flavors to blend. Serve with Tostitos or Tostitos Scoops.
Yield: 10-12 servings.

Pico Strata with Ham

– 1 tablespoon butter
– 1 (7-ounce size) container Pico De Gallo
– 2 cups Canadian bacon, finely chopped
– 1 (12-ounce) sourdough bread, cut into cubes
– 1 ½ tablespoons brown mustard
– ½ teaspoon salt
– ½ teaspoon pepper
– 4 egg whites
– 2 eggs
– 2 cups finely shredded Mexican cheese

Sauté Pico De Gallo in butter; remove from heat and stir in Canadian bacon. Spoon 3 cups of sourdough bread in the bottom of a lightly greased 3-quart casserole dish. Top with ½ Pico mixture. Repeat with bread, then Pico mixture. Combine the brown mustard, salt, pepper, egg whites, eggs, and cheese, stirring until all ingredients are well blended. Pour egg-cheese mixture over the bread and vegetables. Cover and refrigerate overnight or at least 8 hours prior to baking. Let casserole stand at least 30 minutes at room temperature before baking. Uncover and bake at 350 degrees 40 minutes or until golden brown. Let set at least 5 minutes before serving.
Yield: 8-10 servings.

Collard and Sausage Dip

1 (1-pound size) package NATURES GREENS Bagged Collards
1 (1-pound size) bulk pork sausage
2 packages (8-ounce size) Neufchatel cream cheese, softened
½ cup mayonnaise
1 (8-ounce size) container sour cream
1 clove garlic, minced
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese

The day before, finely chop collards and cook in a small amount of water until done. Strain and pat dry 2 cups of the cooked collards. Refrigerate overnight. To prepare the dip, cook sausage until done. Drain well and remove any excess fat by patting with a paper towel. Crumble sausage and set aside. Beat the softened cream cheese, mayonnaise, sour cream, and garlic together until smooth. Stir in the Parmesan and Mozzarella cheeses, chopped collards, and cooked sausage. Transfer to a very lightly oiled 13 ½ x 9 casserole dish. Bake in a 350° oven for 25 minutes or until brown and bubbly. Serve with grilled mini toasts or any crunchy bite-size bread pieces.
Yield: 20 generous servings.

(Opt.) Immediately after removing from oven, sprinkle with a little shredded Parmesan and Mozzarella cheeses.

Donna Bundrick-Griffin