Mexican Recipes

[Tom]

Can we get a Mexican Recipe flood going here.

I really would love to see stuff with Poblano peppers in it ... how many carbs are they? How about Chille Rellenos ?

[ana]

Re: Mexican Recipes

Creamy Chicken Mexicana

1 pound boneless skinless, chicken breast
4 oz cream cheese
2 T oil
1/2 t cayenne pepper
1 t garlic powder
1 t salt
1 can Rotel tomatoes w/ green chilies

Wash and dry the chicken breast. Sprinkle the chicken with the seasonings.. Heat oil in a skillet, then add the chicken. Cover. Cook on Med-high on each side for 10-12 min, or until juices run clear. Lower the heat to med-low and add tomatoes and green chilies, and allow to simmer another 10 or 15 min.

Add the cream cheese, and stir til melted. Simmer on low, watching carefully as it thickens...about 5 min.

To serve place equal amounts of sauce on each chicken breast. Top with garnishes as desired, but remember to add the carbs for the garnishes.

Serves 4

Totals without any garnishes:

Calories: 291.75
Fat: 19.75
Sat: 8
Poly: 1.75
Mono: 9
Carbs: 4
Fiber: .75
Net carbs: 3.25
Protien: 23.75

[ana]

Re: Mexican Recipes

Creamy Chicken Enchiladas

3 Chicken Breasts cooked and cut into pieces
1 can Green Chilies, chopped
1/2 onion, chopped
1 8 oz. pkg. Cream Cheese
2 cups grated Cheddar cheese or cheddar cheese/Monterey Jack mix or Pepper Jack cheese*
1 pint heavy whipping cream

*Note: (1 cup to top the enchilada mixture in the baking dish and 1 cup to put on after you pour the heavy cream.)

Saute onion in small amount of butter. When transparent, add chicken pieces and can of green chilies. Mix well and add cream cheese. Cook over low heat until cheese melts. Put mixture in a 13x9 baking dish, top with 1 cup of grated cheese, then pour the whipping cream over the top and then put the last cup of grated cheese over that. Bake at 350 for 35 minutes or so, checking to make sure the cheese gets bubbly and golden but not burnt.

[Tom]

Re: Mexican Recipes

Thanks ... lets flood with Mexican Recipes!!!

[Tom]

Re: Mexican Recipes

I love chipotles also ... anyone else like these?

What is Mole? Can we have that?

[ana]

Re: Mexican Recipes

Mexican Steak
Yield: 4 servings

1 pound round steak
1 tablespoon vegetable oil
1 onion, chopped
1 can Mexican-style chunky tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup sour cream

Cut beef into 1 1/2 x 1/2 inch strips.

Heat oil in 10-inch skillet over medium high heat. Cook beef and onion in oil, stirring occasionally, until beef is brown. Stir in tomato sauce, chili powder and cumin. Heat to boiling; reduce heat to low. cover and simmer about 15 minutes or until beef is tender.

Top with sour cream. Makes 4 servings.

Per Serving: 341 Cal (47% from Fat, 48% from Protein, 5% from Carb); 40 g Protein; 17 g Tot Fat; 4 g Carb; 1 g Fiber; 39 mg Calcium; 4 mg Iron; 69 mg Sodium; 111 mg Cholesterol

[ana]

Re: Mexican Recipes

I love chipotles too and I like to have chipotle mayo...delish!
As for mole, I doubt we can have it as most moles have raisins but who knows maybe someone out there has made a low carb mole.

[kkat55]

Re: Mexican Recipes

These sound great! I bumped them up to share with others.

[girliefriend]

Re: Mexican Recipes

Chicken in Mole

3 lbs chicken pieces-skin on gives the best flavor
1 medium green pepper,diced
4 oz. onion,diced
1 garlic clove, minced
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. hot sauce-(Tabasco)
2 cups tomato sauce
1+1/2 cups chicken bouillon
1 tbs + 1 tsp. unsweetened cocoa- dissolved in 2 tbs. hot water

Broil chicken until skin is crispy. Mix the remaining ingredients in a saucepan on top of the stove. Pour over the chicken in a roaster. Cover and bake at 350°F for at least 2 hours. After 2 hours, uncover and let it cook for at least another 1/2 hour- this will thicken the sauce. This is best when cooked long and slow and its even better the next day.