100 Mexican Recipes

Tacos, burritos, enchiladas y mas!

Vegetable and Rice Burritos with Quesadilla Cheese

Photo: Johnny Autry

Healthy Mexican Recipes

When a culinary trip south of the border is what you crave, look no further than our fiesta-worthy recipes. From authentic fare to Mexican-inspired dishes, signature flavor profiles abound. See our complete collection of Healthy Mexican Foods.

We'll start off with Vegetable and Rice Burritos with Quesadilla Cheese.

Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for perfect burritos.

View Recipe: Vegetable and Rice Burritos with Quesadilla Cheese

Potato, Chorizo, and Green Chile Burritos

Photo: Johnny Autry

Potato, Chorizo, and Green Chile Burritos

Chorizo and potato make a classic Mexican combination; be sure to use highly spiced, raw and crumbly Mexican chorizo—not the firm, cured Spanish kind. Waxy red potatoes work best here; they hold their shape well and retain some firmness even after they're cooked until tender. For the best browning and a bit of crunch, resist the urge to stir the potatoes often.

View Recipe: Potato, Chorizo, and Green Chile Burritos

Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

Photo: Johnny Autry

Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

The superb flavor you get from toasting and grinding cumin seeds is well worth the little bit of effort. Clean the grinder to remove flavors that could permeate the next item ground. Wipe the grinder clean with a soft cloth, add a few tablespoons of uncooked white rice, and grind until rice turns into powder; repeat until the ground rice comes out white.

View Recipe: Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

Steak and Charred Vegetable Tacos

Photo: Johnny Autry

Steak and Charred Vegetable Tacos

If you like your beef more rare, keep the steak whole and rub with seasonings; grill about 3 minutes on each side. Let steak stand 5 minutes; cut across grain into thin slices. If you'd like something richer than sour cream, try crema Mexicana, usually located with the Mexican cheeses. Keep the vent hood on as you cook the steak; the chile powder can be quite pungent.

View Recipe: Steak and Charred Vegetable Tacos

Pork and Plantain Enchiladas with Black Bean Puree

Photo: Johnny Autry

Pork and Plantain Enchiladas with Black Bean Puree

The sweetness from the plantains tames the spicy pork.

View Recipe: Pork and Plantain Enchiladas with Black Bean Puree

Ancho-Rubbed Flank Steak

Photo: Randy Mayor

Ancho-Rubbed Flank Steak

Ancho chile powder has a much smokier flavor than regular chile powder, and is a pantry must-have for Southwestern food lovers. This simple rub adds tons of flavor to the steak and also gives it a nice caramelized crust. Serve with roasted potato or sweet potato wedges, or for a more Mexican feel, rice and beans.

View Recipe: Ancho-Rubbed Flank Steak

Chicken Carne Asada Tacos with Pickled Onions

Photo: Becky Luigart-Stayner

Chicken Carne Asada Tacos with Pickled Onions

We replaced beef with seasoned chicken for a fresh take on this traditional Mexican dish.

View Recipe: Chicken Carne Asada Tacos with Pickled Onions

Chicken Fajitas Recipe

Photo: Johnny Autry

Chicken Fajitas

A marinade of dark Mexican beer (like Negra Modelo), soy sauce, and fresh lime juice gives these Chicken Fajitas a fresh kick of flavor. Serve with flour tortillas, sautéed peppers and onions, and sliced jalapeño pepper.

View Recipe: Chicken Fajitas

Chimichurri Halibut Tacos Recipe

Photo: Levi Brown

Chimichurri Halibut Tacos

Make these fish tacos a sustainable choice by opting for wild-caught Alaskan halibut. If not available, choose another U.S. or Canadian wild-caught Pacific halibut, or substitute striped bass or U.S. line-caught cod.

View Recipe: Chimichurri Halibut Tacos

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Recipe

Photo: Johnny Autry

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Avocado cream provides a cooling counterpoint to the spicy ancho chicken in this recipe. We love what the cilantro slaw does to the texture of the dish.

View Recipe: Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Flank Steak Tacos Recipe

Photo: Levi Brown

Flank Steak Tacos

Spicy, flavorful flank steak is a great base for any of our taco toppings. Don't forget to slice the meat against—instead of with—the grain.

View Recipe: Flank Steak Tacos

Tacos Al Pastor with Grilled Pineapple Salsa Recipe

Photo: Nina Choi

Tacos Al Pastor with Grilled Pineapple Salsa

Grilling the pineapple brings out an unexpected tang that works amazingly with the pork. If you want to tame the spice, seed the jalapeño and chop it, or simply omit it. Serve with fresh lime wedges for a rustic presentation.

View Recipe: Tacos Al Pastor with Grilled Pineapple Salsa

Mexican Casserole

Photo: Becky Luigart-Stayner

Mexican Casserole

Look for veggie protein crumbles in the produce section, near the tofu. Zesty Mexican spices and flavorings sass up plain- (or original-) flavored crumbles.

View Recipe: Mexican Casserole

Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Photo: Johnny Autry

Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Complete this fiesta with Spicy Sautéed Broccoli Rabe and a Clementine Sparkler.

View Recipe: Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Mushroom, Corn, and Poblano Tacos Recipe

Photo: Johnny Autry

Mushroom, Corn, and Poblano Tacos

Keep your tortillas soft by wrapping them in foil and keeping them in a warm oven.

View Recipe: Mushroom, Corn, and Poblano Tacos

Enchilada Casserole

Photo: Johnny Autry & Randy Mayor

Enchilada Casserole

Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.

View Recipe: Enchilada Casserole

Chicken Enchilada Casserole Comfort Food Recipe

Photo: Johnny Autry

Chicken Enchilada Casserole

This bubbling hot casserole is the quintessential comfort food. Prep ahead and bake when you're ready to eat.

View Recipe: Chicken Enchilada Casserole

Migas con Salsa Verde

Photo: Johnny Autry

Migas con Salsa Verde

Enjoy this Mexican one-skillet dish for breakfast, lunch, or dinner.

View Recipe: Migas con Salsa Verde

Grilled Portobello and Poblano Tacos with Pico de Gallo

Photo: Johnny Autry

Grilled Portobello and Poblano Tacos with Pico de Gallo

These tacos are fresh and delicious thanks to an all-star list of ingredients. Say goodbye to standard tacos and hello to a new favorite.

View Recipe: Grilled Portobello and Poblano Tacos with Pico de Gallo

Rice and Beans with Chicken and Chorizo

Photo: Mary Britton Senseney/Wonderful Machine

Rice and Beans with Chicken and Chorizo

Cozy up to this warm and rustic Latin-inspired dish that's ready in less than half an hour.

View Recipe: Rice and Beans with Chicken and Chorizo

Chiles Rellenos Made Easy

Photo: Iain Bagwell

Chiles Rellenos Made Easy

A classic Mexican favorite receives a lightened makeover that everyone will be sure to love.

View Recipe: Chiles Rellenos Made Easy

Black Bean and Cheese Enchiladas with Ranchero Sauce

Photo: Johnny Autry

Black Bean and Cheese Enchiladas with Ranchero Sauce

These enchiladas are a fresh take on the enchiladas you grew up with. Most noticeable is the lack of canned enchilada sauce. Make your own delicious ranchero sauce and receive rave reviews.

View Recipe: Black Bean and Cheese Enchiladas with Ranchero Sauce

Mexican Stuffed Poblanos

Photo: Johnny Autry

Mexican Stuffed Poblanos

Poblano peppers are stuffed with a delicious combination of pinto beans, bulgur, and fresh Mexican flavors for a delicious meal.

View Recipe: Mexican Stuffed Poblanos

Vegetable and Steak Fajitas with "Killed" Jalapeños

Photo: Iain Bagwell

Vegetable and Steak Fajitas with "Killed" Jalapeños

Fajitas can be a little boring, don't you think? Not when they're topped with these lime-softened jalapeños. If you like a big burst of lime, drain but don't rinse the chiles before garnishing. Placing the steak briefly in the freezer firms it up, making it easier to slice thinly.

View Recipe: Vegetable and Steak Fajitas with "Killed" Jalapeños

Baja-Style Grilled Rock Lobster Tails

Photo: Randy Mayor

Baja-Style Grilled Rock Lobster Tails

A simple citrus sauce perfectly complements the lobster tails in this easy yet elegant entrée. Serve with warmed tortillas, lightly grilled green onions, and cold Mexican beer for a satisfying meal that's just right for romantic evenings at home or entertaining friends.

View Recipe: Baja-Style Grilled Rock Lobster Tails

Spicy Chicken Quesadillas

Photo: Johnny Autry

Spicy Chicken Quesadillas

So quick and easy to make, these spicy quesadillas will become a dinnertime go-to meal in no time. To make the dish kid-friendly, simply omit the pickled jalapeño peppers.

View Recipe: Spicy Chicken Quesadillas

Tex-Mex Beef Tacos

Karry Hosford

Tex-Mex Beef Tacos

Ground beef is almost certainly America's favorite taco filling, and this simple recipe updates the basic fast-food taco with more taste and better nutrition. Corn, black beans, and chipotles deliver flavor, but each large taco has just 266 calories. 

View Recipe: Tex-Mex Beef Tacos

Tortilla Meatball Soup

Photo: John Autry

Tortilla Meatball Soup

For this delicious Mexican soup recipe, if you can't find fresh corn on the cob, substitute 2 cups frozen corn kernels, and broil them with peppers. After making this soup, you can use a few leftover chipotle chiles to spice up a pot of beans, rice, stews, or canola mayonnaise.

View Recipe: Tortilla Meatball Soup

Cheesy Chicken Enchiladas

Photo: Becky Luigart-Stayner

Cheesy Chicken Enchiladas

Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken casserole recipe. Your family will never know they’re enjoying a lightened meal.

View Recipe: Cheesy Chicken Enchiladas

Tortilla Chip Casserole

Photo: Brian Woodcock

Tortilla Chip Casserole

This casserole retains all the full-flavor of the popular, Mexican, chicken comfort dish but with lighter ingredients.

View Recipe: Tortilla Chip Casserole

Vegetarian Chipotle Nachos

Photo: Susan Byrnes

Vegetarian Chipotle Nachos

With nachos, the more healthful toppings you can pile on top, the better. This dish delivers, with spicy chipotle, beans, tomatoes, lettuce, avocado, onion, cheese, sour cream, and more. The vegetarian crumbles are almost indistinguishable from ground beef (except in the nutrition department), but die-hard carnivores can replace it with lean ground beef.

View Recipe: Vegetarian Chipotle Nachos

Mexican Chicken Mole

Photo: Tina Evans

Mexican Chicken Mole

This Mexican chicken mole features chicken thighs and chicken breasts and it's so easy, you can make it in your microwave!  Serve over hot cooked rice and garnish with cilantro sprigs.

View Recipe: Mexican Chicken Mole

Poblano, Mango, and Black Bean Quesadillas

Poblano, Mango, and Black Bean Quesadillas

The sweetness of the mango balances the snappiness of the chile. Top quesadillas with fat-free sour cream and salsa, and serve with spinach and carrot salad.

View Recipe: Poblano, Mango, and Black Bean Quesadillas

Sopa Ranchera

Photo: Becky Luigart-Stayner

Sopa Ranchera

A hint of lime and a sprinkling of Mexican cheese and cilantro put the finishing touches on this regional speciality.

View Recipe: Sopa Ranchera

Chipotle Turkey and Corn Soup

Photo: Beau Gustafson

Chipotle Turkey and Corn Soup

Steaming-hot soup is an ideal cold-weather dinner, and this recipe brings in completely different flavors than your traditional chicken noodle. Luckily, it also cooks in about eight minutes. Sliced chicken or pork work just as well as turkey, and you can also chop and add any other favorite veggies, like tomato, onion, or radish.

View Recipe: Chipotle Turkey and Corn Soup

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Photo: Beau Gustafson

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Talk about an easy dinner: Chicken, salt, chipotle chile powder, grill. The easy salsa adds fresh flavor and cools the chicken's heat a bit, but it's not strictly necessary―the chicken can pair with almost any combination of fresh veggies lightly cooked or raw in a salad. A chicken breast plus a large helping of salsa has only 243 calories, so you can even indulge in dessert without guilt afterward.

View Recipe: Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Shrimp and Cilantro Pesto Tamales

Photo: Lee Harrelson

Shrimp and Cilantro Pesto Tamales

Worthy of a special occasion, the timing in this recipe is everything. The shrimp cook as the tamales steam, so they're tender and perfectly done.

View Recipe: Shrimp and Cilantro Pesto Tamales  

Mexican Black Bean Sausage Chili

Photo: Becky Luigart-Stayner

Mexican Black Bean Sausage Chili

If you make this Mexican chili recipe ahead, you may need to thin the chili with water. To save time, combine the sausage ingredients in advance, and finish the chili later.

View Recipe: Mexican Black Bean Sausage Chili

Chicken Enchiladas

Photo: Johnny Autry

Chicken Enchiladas

Use the freshest tortillas you can find for this dish since older ones tend to dry out and crack even when they’re moistened in the flavorful sauce.

View Recipe: Chicken Enchiladas

Huevos Revueltos

Photo: Randy Mayor

Huevos Revueltos

Enjoy eggs for breakfast, lunch, or dinner–guilt-free. Leave all the seeds in the jalapeño if you want a spicier kick.

View Recipe: Huevos Revueltos

Chipotle-Rubbed Shrimp Taco Salad

Chipotle-Rubbed Shrimp Taco Salad

Sweet, smoky, spicy, and fresh–you can’t go wrong with this healthier take on taco salad.

View Recipe: Chipotle-Rubbed Shrimp Taco Salad

Catfish Fajitas

Photo: Lee Harrelson

Catfish Fajitas

Inexpensive catfish is good for more than just frying. Here it's combined with lots of vegetables for a fresh fajita. Try replacing the pico de gallo with fresh guacamole for a great variation, or ditch the tortillas and serve the fish over rice and beans.

View Recipe: Catfish Fajitas

Carne con Papas

Photo: Oxmoor House

Carne con Papas 

This everyday dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.

View Recipe: Carne con Papas

Border-Style Shrimp

Photo: Randy Mayor

Border-Style Shrimp

Shellfish might not leap to mind as typical Mexican cuisine, but this simple preparation with spice, garlic, and lime is an ideal way to highlight shrimp as well as scallops, clams, mussels, or even lobster. Serve as is, with roasted potatoes, over rice, or inside tacos.

View Recipe: Border-Style Shrimp

Black Bean and Chicken Chilaquiles

Photo: Randy Mayor

Black Bean and Chicken Chilaquiles

Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of the day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.

View Recipe: Black Bean and Chicken Chilaquiles

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This intriguing dish is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy.

View Recipe: Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

Beef Tamales

Photo: Douglas Merriam

Beef Tamales

Pork is a traditional filling, but we chose beef filling for these tamales to mix things up. Adjust the ground chile for more or less heat as you prefer. If this recipe makes more tamales than you need, freeze for up to a month.

View Recipe: Beef Tamales

Lime-Cilantro Pork Tacos

Photo: Randy Mayor

Lime-Cilantro Pork Tacos

Lime's bright acidity and the citrus-herb flavor of cilantro are common partners in Mexican dishes. This 13-minute recipe uses the combination to flavor tender and lean pork tenderloin. Drain and rinse a can of black beans, then heat with a bit of cumin and red pepper for a nice side to these (or any) tacos.

View Recipe: Lime-Cilantro Pork Tacos

Mole-Style Pork Chops

Photo: Randy Mayor

Mole-Style Pork Chops

Traditional mole sauces can contain dozens of different spices and require long simmering to achieve their deep, complex, and incomparable flavor. Our rub of cocoa powder, chiles, and other spices imitates that taste, and does so in just six minutes of cooking. Chocolate and pork might sound odd together, but the spicy, smoky flavor of mole goes perfectly with meat. This recipe works just as well with chicken breasts or thighs.

View Recipe: Mole-Style Pork Chops

Tex-Mex Lasagna Recipe

Photo: Becky Luigart-Stayner

Tex-Mex Lasagna

Bottled salsa and canned tomatoes are the shortcut to a zesty sauce for this unique dish. It's in the familiar Italian layered-noodle form, but the flavors and fillings―cumin, black beans, corn―are pure Southwest. Try different flavors of salsa to shake up this dish, whether with the herbs and spices of a mild variety or the fiery heat of a spicy one.

View Recipe: Tex-Mex Lasagna

Creamy Spinach-Mushroom Skillet Enchiladas

Photo: Randy Mayor

Creamy Spinach-Mushroom Skillet Enchiladas

This vegetable enchilada dish is perfect for Meatless Mondays and provides a unique way to incorporate more vegetables into your healthy diet.

View Recipe: Creamy Spinach-Mushroom Skillet Enchiladas

Chipotle Shrimp Tacos

Photo: Randy Mayor

Chipotle Shrimp Tacos

Shrimp are a favorite weeknight staple because they cook quickly, taste great, and are an excellent protein source. The spice mixture in this dish includes sugar to get a nice browned color and charred flavor in just three minutes of cooking, while cumin and chipotle add big flavor. Sliced avocado in the finished tacos gives them a lovely creamy texture that takes the place of less-healthful sour cream or cheese.

View Recipe: Chipotle Shrimp Tacos

Potato, Chorizo, and Green Chile Burritos

Photo: Johnny Autry

Potato, Chorizo, and Green Chile Burritos

Chorizo and potato make a classic Mexican combination; be sure to use highly spiced, raw and crumbly Mexican chorizo—not the firm, cured Spanish kind. Waxy red potatoes work best here; they hold their shape well and retain some firmness even after they're cooked until tender.

View Recipe: Potato, Chorizo, and Green Chile Burritos

Portobello Quesadillas with Pico de Gallo

Photo: Becky Luigart-Stayner

Portobello Quesadillas with Pico de Gallo

Meaty portobellos are paired with flavorful pancetta in this appetizer. Keep the cooked quesadillas warm in an oven set to low heat while you're preparing the rest.

View Recipe: Portobello Quesadillas with Pico de Gallo

Green Chile-Chicken Enchiladas

Photo: Randy Mayor

Green Chile-Chicken Enchiladas

A Mexican favorite, this enchilada sauce gets its mild kick from fresh Anaheim chiles—long, slender, pale green peppers. Prepare the sauce and the chicken mixture up to two days ahead, and refrigerate separately until ready to assemble the enchiladas.

View Recipe: Green Chile-Chicken Enchiladas

Grilled Grouper with Plantains and Salsa Verde

Photo: Randy Mayor

Grilled Grouper with Plantains and Salsa Verde

Starchy plantains get sweeter and develop brown spots on the peel as they ripen, so choose pure yellow specimens for this savory dish. The unique flavor of plantain is more like potato than banana, and gives some depth to the more delicate fish and spicy salsa. A generous portion has only 307 calories.

View Recipe: Grilled Grouper with Plantains and Salsa Verde

Seared Chicken with Tomatillo-Avocado Salsa

Photo: Beau Gustafson

Seared Chicken with Tomatillo-Avocado Salsa

Tangy tomatillos join buttery avocados and peppery radishes in an unusual salsa that transforms an ordinary chicken breast into something special.

View Recipe: Seared Chicken with Tomatillo-Avocado Salsa

Mexican Chicken-Hominy Soup

Photo: Johnny Autry

Mexican Chicken-Hominy Soup

Give chicken soup a Mexican flair by adding hominy, jalapeño, and cilantro. If you can't find hominy, simply substitute 1 cup frozen thawed corn in its place.

View Recipe: Mexican Chicken-Hominy Soup

Quick Breakfast Tostada

Photo: Randy Mayor

Quick Breakfast Tostada

This hearty dish, with eggs, beans, and cheese, is good for any meal. Add a little cooked chicken or ground beef for a filling breakfast-for-dinner option, or cook the eggs ahead and pack each ingredient separately for an assemble-at-work lunch. It's also good for kids to make themselves, as everything cooks quickly in the microwave, no stove necessary.

View Recipe: Quick Breakfast Tostada

Pork Carnitas Gorditas

Photo: Becky Luigart-Stayner

Pork Carnitas Gorditas

Gordita is a term of endearment meaning "little fat one" in Spanish. It also refers to a thick, fried tortilla. Here, we use masa harina (available in the Latin foods aisle at large supermarkets) to make fresh gorditas. In a pinch, you can use store-bought corn tortillas as a base for this delicious dish.

View Recipe: Pork Carnitas Gorditas

Southwestern-Style Shrimp Taco Salad

Southwestern-Style Shrimp Taco Salad

Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad.

View Recipe: Southwestern-Style Shrimp Taco Salad  

Speedy Chicken and Cheese Enchiladas

Speedy Chicken and Cheese Enchiladas

Rotisserie chicken and pre-chopped vegetables make this a quick casserole–perfect for a mid-week meal.

View Recipe: Speedy Chicken and Cheese Enchiladas

Sopa Caldosa

Photo: Becky Luigart-Stayner

Sopa Caldosa

This popular soup from the Oaxaca region of Mexico features chorizo, a coarsely ground pork sausage flavored with chili powder, garlic, and other seasonings. We use a simple, homemade Mexican Chorizo that's easy to put together (better yet, it can be prepared the day before).

View Recipe: Sopa Caldosa

Corn and Chile Quesadillas

Photo: Randy Mayor

Corn and Chile Quesadillas

Corn, shiitakes, and aged cheese bring meaty umami flavor to this dish. If you can't find fresh Anaheim chiles, substitute about 1/4 cup chopped canned green chiles. Sharp cheddar or aged Gruyère cheese could also stand in for the Gouda, if you prefer.

View Recipe: Corn and Chile Quesadillas

Coriander-Crusted Tuna with Black Bean Salsa

Photo: Randy Mayor

Coriander-Crusted Tuna with Black Bean Salsa

Coriander is the seed of the cilantro plant. The flavors of both are important in Mexican cuisine, and both appear in this quick dish. Cook the tuna to medium-rare over relatively high heat for best results: The contrast between a crisp spice crust on the outside and meltingly tender fish inside is a lovely one. The versatile, fiber-rich salsa is a good choice for almost any Mexican dish.

View Recipe: Coriander-Crusted Tuna with Black Bean Salsa

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Photo: Becky Luigart-Stayner

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

This delicious, Mexican salad is only 371 calories, making it the perfect alternative to your traditional brown-bag lunch.

View Recipe: Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Mama Totota’s Tamales

Photo: Randy Mayor

Mama Totota’s Tamales

At only 344 calories per serving, these traditional tamales are a fun way to spice up the dinner menu without negatively impacting your healthy diet.

View Recipe: Mama Totota’s Tamales

Brie, Apple, and Arugula Quesadillas

Photo: Gentyl & Hyers

Brie, Apple, and Arugula Quesadillas

Fuji apples offer a crisp counterpoint to the rich, creamy cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer.

View Recipe: Brie, Apple, and Arugula Quesadillas

Swiss Enchiladas

Photo: Randy Mayor

Swiss Enchiladas

Take a twist on a traditional Mexican dinner for an exciting meal the family will love. Add a dash of cumin or paprika to the onions, if you’d like.

View Recipe: Swiss Enchiladas

Mexican Salad with Pomegranate-Lime Dressing

Photo: Randy Mayor

Mexican Salad with Pomegranate-Lime Dressing

The combination of textures―creamy avocado, crunchy jicama, juicy pomegranate―gives this salad its appeal. It makes a great starter or light lunch, but you can add some chopped cooked chicken, a can of tuna, or sliced tofu to make it a more filling meal.

View Recipe: Mexican Salad with Pomegranate-Lime Dressing

Posole (Tomatillo, Chicken, and Hominy Soup)

Photo: Randy Mayor

Posole (Tomatillo, Chicken, and Hominy Soup)

This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe "a Mexican chicken noodle soup."

View Recipe: Posole (Tomatillo, Chicken, and Hominy Soup)

Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup 

If you like spicy food, you'll love this tortilla soup. Purchase corn muffins from your supermarket bakery to round out the meal.

View Recipe: Chipotle Chicken Tortilla Soup

Chicken, Mushroom, and Gruyère Quesadillas

Photo: Becky Luigart-Stayner

Chicken, Mushroom, and Gruyère Quesadillas

Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side dish for this easy summer dish.

View Recipe: Chicken, Mushroom, and Gruyère Quesadillas

Quick Taco Salad

Photo: Becky Luigart-Stayner

Quick Taco Salad

For an easy and quick, go-to meal, try taco salad made with ground chicken or turkey. Top with lots of vegetables and enjoy!

View Recipe: Quick Taco Salad

 

 

Fish Tacos with Lime-Cilantro Crema

Photo: Randy Mayor

Fish Tacos with Lime-Cilantro Crema

Crema mexicana is a thinner, tangier version of sour cream that you can find in most Mexican markets. Use it in place of the sour cream and mayo for authentic flavor in this recipe. Snapper's delicious flavor is excellent for fish tacos, but almost any flaky white fish, like tilapia, mahimahi, or halibut, will work.

View Recipe: Fish Tacos with Lime-Cilantro Crema

Huevos Rancheros

Photo: Randy Mayor

Huevos Rancheros

Have your eggs whichever way you like them best: with red sauce, green sauce, or both. You can use white, yellow, or blue corn tortillas.

View Recipe: Huevos Rancheros

Turkey Enchiladas

Photo: Becky Luigart-Stayner

Turkey Enchiladas

These easy enchiladas are a wonderful way to use up cooked turkey or chicken. Serve with sliced tomatoes and Mexican rice for a well-rounded meal.

View Recipe: Turkey Enchiladas

Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado

Photo: Randy Mayor

Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado

Epazote is a pungent wild herb frequently used in Mexican cooking and sold in Latin markets. If you can't find it, substitute two teaspoons chopped fresh cilantro to ensure the same great taste from this tortilla soup.

View Recipe: Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado

Pork and Ancho Chile Tamales with Mexican Red Sauce

Photo: Lee Harrelson

Pork and Ancho Chile Tamales with Mexican Red Sauce

For ease, make the pork mixture for these tamales a day or two ahead. The recipe makes quite a few servings; serve with Spanish saffron-flavored rice for a fun evening with friends.

View Recipe: Pork and Ancho Chile Tamales with Mexican Red Sauce

Double-Bean Burritos

Photo: Randy Mayor

Double-Bean Burritos

A combination of convenience items―boil-in-bag rice, bottled salsa, canned beans, and bean dip―and fresh flavor―avocado, cilantro, and lime―makes this recipe the perfect combination of speed and taste. The burritos come together in about 5 minutes and taste great. Roll tightly and wrap in foil for an on-the-go meal with taqueria authenticity.

View Recipe: Double-Bean Burritos

Mexican Chicken Casserole with Charred Tomato Salsa

Photo: Randy Mayor

Mexican Chicken Casserole with Charred Tomato Salsa

Instead of the usual jarred salsa often called for in Mexican casserole, this recipe features a homemade salsa made with charred tomatoes that are mixed with cilantro and fresh lime juice. Charring the tomatoes gives a rich flavor to the salsa, which is a good match for this chicken-and-veggie-packed dish.

View Recipe: Mexican Chicken Casserole with Charred Tomato Salsa

Goat Cheese and Roasted Corn Quesadillas

Photo: Randy Mayor

Goat Cheese and Roasted Corn Quesadillas

Browning the corn caramelizes its sugars and deepens the taste of this dish. If you have fresh cilantro on hand, chop two tablespoons and stir it into the salsa.

View Recipe: Goat Cheese and Roasted Corn Quesadillas

Chicken and Mushroom Tacos

Photo: Randy Mayor

Chicken and Mushroom Tacos

Sweet caramelized onion, spicy jalapeño, earthy mushrooms, and tangy sour cream give these tacos a whole spectrum of flavors, but they're still quick and easy to cook. Top with a little chopped raw onion or radish for crunch to add even more interest.

View Recipe: Chicken and Mushroom Tacos

Turkey Tamale Potpie

Photo: Randy Mayor

Turkey Tamale Potpie

Capture the flavors of your favorite tamale recipe in a casserole. This hearty turkey tamale potpie takes under 40 minutes to prepare from start to finish.

View Recipe: Turkey Tamale Potpie

Beef and Black Bean Enchiladas

Photo: José Picayo

Beef and Black Bean Enchiladas

Full of protein and only 343 calories per serving, these enchiladas are savory and satisfying. You can make all the components ahead of time and simply assemble the enchiladas before baking.

View Recipe: Beef and Black Bean Enchiladas

Zucchini, Olive, and Cheese Quesadillas

Photo: Becky Luigart-Stayner

Zucchini, Olive, and Cheese Quesadillas

This vegetarian quesadilla dinner is perfect for a Meatless Monday option or to encourage your family to eat more veggies any day of the week.

View Recipe: Zucchini, Olive, and Cheese Quesadillas

Pork Fajitas with Mango

Photo: Randy Mayor

Pork Fajitas with Mango

Enjoy these delicious and easy-to-make fajitas with lime wedges and Mexican beer for a complete and festive meal.

View Recipe: Pork Fajitas with Mango

Goat Cheese Tamales with Olives and Raisins

Photo: Lee Harrelson

Goat Cheese Tamales with Olives and Raisins

A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans, or serve one tamale as an appetizer. To make these tamales vegetarian, prepare the dough with vegetable shortening instead of lard.

View Recipe: Goat Cheese Tamales with Olives and Raisins

Escarole, Sausage, and Fontina Quesadillas

Photo: Johnny Autry

Escarole, Sausage, and Fontina Quesadillas

Mix things up from the traditional steak or chicken quesadilla recipe with this yummy sausage-based dish. At only 441 calories per serving, it’s a Mexican dish you can enjoy without hesitation.

View Recipe: Escarole, Sausage, and Fontina Quesadillas

Veggie Tostadas

Photo: Jan Smith

Veggie Tostadas

Easy to make and only 318 calories per serving, this vegetarian tostada recipe is perfect for a busy weeknight, Mexican meal.

View Recipe: Veggie Tostadas

Chicken with Southwestern Salsa

Photo: Randy Mayor

Chicken with Southwestern Salsa

The warm and nutty taste of cumin, present in both the chicken and salsa here, is key to Mexican dishes. The easy spice rub works just as well with pork chops or even slices of tofu, and you can easily slice the cooked chicken and make into tacos or quesadillas, topped with the salsa if you like.

View Recipe: Chicken with Southwestern Salsa

Turkey Empanaditas

Photo: Randy Mayor

Turkey Empanaditas

Chill the filling before forming the empanaditas to help the dough stay tender. Rotate the baking sheets halfway through baking to ensure even browning. Serve with salsa verde.

View Recipe: Turkey Empanaditas

Soft Chicken Tacos

Photo: Dennis Gottleib

Soft Chicken Tacos

Juicy, flavorful thigh meat, plus plenty of ground cumin and a topping of shredded cabbage, gives these tacos authentic Mexican flavor. While the chicken is grilling, heat the tortillas in a dry pan over medium heat for 10 to 20 seconds on each side, or place them in the oven for a few minutes―you'll end up with firm-but-flexible tortillas with a little crispy char around the edges. It takes a little more time, but the results are much better than microwaving them.

View Recipe: Soft Chicken Tacos

Hot Smoked Salmon Quesadillas

Photo: Jeff Kauck

Hot Smoked Salmon Quesadillas

Cotija is a salty aged Mexican cheese that works perfect in this seafood-inspired quesadilla dish. Shredded Monterey Jack helps hold the quesadillas together.

View Recipe: Hot Smoked Salmon Quesadillas

Chicken and Summer Vegetable Tostadas

Photo: Randy Mayor

Chicken and Summer Vegetable Tostadas

Want to shave off a few more precious minutes from this superfast recipe? Skip the step of broiling the tortillas and you'll end up with equally tasty soft tacos. Have more time? Pair these light and crispy tostadas with a fresh Mexican soup for a festive meal that's worthy of guests.

View Recipe: Chicken and Summer Vegetable Tostadas

Mexican Turkey Stew

Photo: John Autry

Mexican Turkey Stew

While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.

View Recipe: Mexican Turkey Stew

Chicken Chilaquiles

Photo: Randy Mayor

Chicken Chilaquiles

Make this Southwestern chicken favorite for a festive dinner. Chilaquiles mimic a traditional casserole by layering ingredients. For even more heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture.

View Recipe: Chicken Chilaquiles

Black Bean, Corn, and Zucchini Enchiladas

Photo: Randy Mayor

Black Bean, Corn, and Zucchini Enchiladas

Prepare the enchilada sauce for this Mexican-inspired dinner a few days ahead of time, and refrigerate.

View Recipe: Black Bean, Corn, and Zucchini Enchiladas

Pepper Jack, Chicken, and Peach Quesadillas

Photo: Johnny Autry

Pepper Jack, Chicken, and Peach Quesadillas

Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.

View Recipe: Pepper Jack, Chicken, and Peach Quesadillas

Vegetarian Taquitos

Photo: Randy Mayor

Vegetarian Taquitos

Taquito means "little taco," and these are a vegetarian delight. They're filled with savory ingredients and then rolled into cigar-shaped bundles. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos. Use tongs to dip the tortillas into the simmering broth.

View Recipe: Vegetarian Taquitos

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