Mexican Butternut Squash Soup

RECIPES

Try serving this zesty soup with quesadillas.

Yield
4 servings (serving size: 1 3/4 cups)

Ingredients
2 teaspoons olive oil
2 cups cubed peeled butternut squash (about 3/4 pound)
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
1 teaspoon dried oregano
1 teaspoon chili powder
4 cups FreshVegetable Broth or water
1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro

Preparation
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.

Nutritional Information
Calories:161 (20% from fat)
Fat:3.5g (sat 0.5g,mono 1.9g,poly 0.8g)
Protein:3.8g
Carbohydrate:31.7g
Fiber:6g
Cholesterol:0.0mg
Iron:2.2mg
Sodium:389mg
Calcium:76mg

Mexican cooking@home
by cooking mania

Mexican Meatballs

RECIPE

Yield
Makes 4 servings

Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
1 pound ground pork
1/2 cup dry bread crumbs
1 large egg
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 16-ounce jar salsa

Preparation
Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool.

In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.

Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total.

If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 25 minutes.

Tip: If you're in the mood for soft tacos, set out corn or flour tortillas and shredded cheese with the meatballs. Otherwise simply serve them over rice.

Nutritional Information
Calories:471 (63% from fat)
Fat:33g (sat 11g)
Protein:2g
Carbohydrate:18g
Fiber:2g
Cholesterol:141mg

Mexican cooking@home
by cooking mania

Mexican Black Bean and Spinach Pizza

RECIPE

Yield
4 servings (serving size: 2 slices)

Ingredients
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 (15-ounce) can black beans, rinsed and drained
2/3 cup chopped onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced
1/2 cup bottled salsa
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons chopped fresh cilantro
1/2 teaspoon hot sauce
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation
Preheat oven to 375°.

Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.

Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375° for 15 minutes or until crust is lightly browned.

Nutritional Information
Calories:408 (27% from fat)
Fat:12.3g (sat 4.8g,mono 1.3g,poly 1.1g)
Protein:22.2g
Carbohydrate:51g
Fiber:8.3g
Cholesterol:23mg
Iron:5.5mg
Sodium:979mg
Calcium:488mg

Mexican cooking@home
by cooking mania

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

RECIPE

Yield
4 servings (serving size: 1 1/2 cups)

Ingredients
1 cup uncooked bulgur or cracked wheat
1 cup boiling water
1 1/2 cups diced zucchini
1 cup fresh corn kernels (about 2 ears)
3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers
3 tablespoons minced fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeño pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
Lime wedges (optional)

Preparation
Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.

Nutritional Information
Calories:371 (28% from fat)
Fat:11.4g (sat 4.8g,mono 4.6g,poly 1.1g)
Protein:17.6g
Carbohydrate:55.1g
Fiber:11g
Cholesterol:17mg
Iron:3.2mg
Sodium:413mg
Calcium:207mg

Mexican cooking@home
by cooking mania

Mexican Eggs with Beans

RECIPE

Yield
4 Servings

Ingredients
3 tablespoons vegetable oil
1 small onion, chopped
2 (15 oz.) cans pinto beans, drained
1 1/3 cups shredded Cheddar
4 large flour tortillas
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 ripe plum tomatoes, diced in 1/4-inch pieces
1 cup jarred green salsa (salsa verde)

Preparation
Preheat oven to 350°F. Heat 1 Tbsp. oil in medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add pinto beans and mash coarsely with a potato masher or a fork. Remove from heat and stir in cheese. Keep warm.

Meanwhile, heat 1/2 Tbsp. oil in a nonstick, 12-inch skillet over medium heat. Add 1 tortilla and cook for 1 minute per side until heated through and pliable. Transfer to a foil-lined baking sheet. Spread one quarter of bean mixture on top of tortilla; keep warm in a 250°F oven. Repeat with remaining tortillas and bean mixture, adding another 1/2 Tbsp. oil to skillet as needed.

Add 1/2 Tbsp. oil to skillet and then add 4 eggs. Cook to your liking. Transfer 2 eggs onto each of 2 tortillas; season with salt and pepper and sprinkle diced tomato on top. Cook and serve 4 more eggs in same manner. Serve tortillas with salsa.

Nutritional Information
Calories:806
Fat:37g (sat 14g)
Protein:38g
Carbohydrate:80g
Fiber:13g
Cholesterol:469mg
Sodium:1mg

Mexican cooking@home
by cooking mania

Buttermilk-Mexican Chocolate Pound Cake

RECIPE

Prep: 15 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 45 min. Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.

Yield
Makes 12 servings

Ingredients
1 (8-oz.) package semisweet chocolate baking squares, chopped*
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Garnish: powdered sugar

Preparation
1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.

2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.

2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.

Mexican cooking@home
by cooking mania

Speedy Black Beans and Mexican Rice

RECIPE

Prep: 5 min., Cook: 2 min. This hearty dish is the perfect answer for a meatless main-dish choice and doubles perfectly.

Yield
Makes 2 servings

Ingredients
1 (8.8-oz.) pouch ready-to-serve Mexican rice
1 (15-oz.) can black beans, rinsed and drained
1 (4.4-oz.) can chopped green chiles
2 tablespoons chopped fresh cilantro
Toppings: sour cream, salsa, diced tomato, shredded Cheddar cheese

Preparation
1. Cook rice according to package directions.

2. Combine black beans and green chiles in a microwave-safe bowl. Microwave at HIGH 90 seconds. Stir in rice and cilantro. Serve immediately with desired toppings.

Note: For testing purposes only, we used Rice-A-Roni Express Heat & Serve Mexican Rice.

Mexican Beef 'n' Rice: Substitute 1 lb. cooked lean ground beef for black beans. Substitute 1 cup salsa for green chiles. Prepare recipe as directed omitting toppings. Serve with corn chips or in lettuce leaves, if desired. Makes 4 servings.

Mexican cooking@home
by cooking mania