HAMBURGUESAS MEXICANAS
These Mexican hamburgers are the best you'll ever have!
Provided by DonnaB
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.
- Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.
- Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.
- Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.
Nutrition Facts : Calories 745.7 calories, Carbohydrate 45.7 g, Cholesterol 172.2 mg, Fat 46.5 g, Fiber 8.7 g, Protein 37.7 g, SaturatedFat 16.7 g, Sodium 641 mg, Sugar 7.1 g
WARM CHOCOLATE CAKE A LA KIEV
Steps:
- Over barely simmering water, melt chocolate and butter. Over boiling water, whisk eggs and sugar until 165 degrees and thickened. With electric mixer, whisk eggs to ribbon stage. Fold in chocolate. Sift cocoa and fold in. Refrigerate for 1 hour. Butter and layer 2 sheets of filo. Fold into quarters. Place 1/6th of cake batter in center and pull up sides of filo to wrap. Flip over into 2 1/4-inch entremet ring, or individual foil muffin pan. Repeat with other batter to make 6. Refrigerate for 30 minutes. Preheat oven to 400 degrees. Bake cakes for 12 minutes until browned. Invert onto platter and serve hot.
MEXICAN-STYLE CHICKEN KIEV
A south of the border twist on a Russian classic! I usually serve some Spanish rice with this dish! Ole! Prep time includes 4 hours chilling time.
Provided by yooper
Categories Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken to 1/4-in thickness.
- Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
- Fold in sides and ends; secure with a toothpick.
- In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
- Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
- Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
- Drizzle with remaining butter.
- Cover and refrigerate at least 4 hours.
- Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
- Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
- Bring to a boil over medium heat, cook and stir for 1 minute.
- Remove toothpicks from chicken and serve with sauce.
MEXICAN HAMBURGERS
Make and share this Mexican Hamburgers recipe from Food.com.
Provided by JANIC412
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ground beef, taco seasoning mix, green chilies, finely chopped onion.
- Shape into patties and grill.
- Serve with salsa.
Nutrition Facts : Calories 800.1, Fat 80.5, SaturatedFat 33.4, Cholesterol 112.4, Sodium 747, Carbohydrate 9.3, Fiber 2.4, Sugar 3.9, Protein 10.1
MEXICAN-STYLE CHICKEN KIEV
This is a recipe our whole family enjoys. I've shared it with friends, who tell me their teenage boys just love it.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in. sticks. Place one cheese stick and one piece of chili in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary). , In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Nutrition Facts :
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