Grilled Corn with Cheese and Lime

Grilled-Corn-With-Cheese-and-Lime

 

Ingredients

8 ears Corn, shucked

1 tablespoon Olive Oil

Kosher salt

1/2 cup crumbled Queso Fresco (fresh Mexican cheese) or Feta

1/4 to 1/2 teaspoon Cayenne pepper

2 Limes cut into wedges

Directions

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

MEXICAN “RICE”

mexican_rice

Ingredients

10 ounces fresh cauliflower, grated

1/2 medium 1 small onion, slivered

2 1/2 ounces

2-3 tablespoons butter or oil or a combination

1/2 cup salsa

1/8 teaspoon garlic powder

3/4 teaspoon salt, or to taste

1/4 teaspoon pepper

1/8 teaspoon granular Splenda

Directions

In a large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Makes 6 servings Can be frozen

Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Game Day Mexican Lasagna

Game Day Mexican Lasagna

Ingredients

1 pound ground beef

1/2 cup chopped green pepper

1/2 cup chopped onion

2/3 cup water

1 envelope taco seasoning

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) Mexican diced tomatoes, undrained

6 flour tortillas (8 inches)

1 can (16 ounces) refried beans

3 cups (12 ounces) shredded Mexican cheese blend

Directions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer uncovered for 10 minutes.

Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.

Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

CHICKEN MEXICAN LASAGNA

Mexican Chicken Lasagna

INGREDIENTS

2 packages (3 ounces each) cream cheese softened

1 medium onion, chopped

8 green onions, chopped

2 cups (8 ounces) shredded Mexican-cheese blend, divided

2 garlic cloves, minced

3/4 teaspoon ground cumin, divided

1/2 teaspoon minced fresh cilantro or parsley

3 cups cubed cooked chicken

1/4 cup  butter

1/4 cup all-purpose flour

1 1/2 cups chicken broth

1 cup (4 ounces shredded Monterey jack cheese

1 cup (8ounces) sour cream

1 can (4 ounces) chopped green chilies, drained

1/8 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon pepper

12 flour tortillas (6 inches), halved

Directions

In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside.

In a saucepan, melt butter. Stir in flour until smooth; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.

Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.  Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.