Mexican Surprise Recipes

MEXICAN SURPRISE

Mexican Surprise image

Instant family favorite. Adapted this recipe from one of our favorite dishes at a local Mexican restaurant. Simple and delicious. Suits everyone as you can spice the dish up or tone it down. Enjoy!

Provided by Elvenlove

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

3 boneless chicken breasts
1 cup fresh cilantro, chopped
1 cup sliced sliced sliced sliced red green and yellow pepper (fresh or frozen, both work well)
2 jalapeno peppers, deseeded and chopped
1/2 cupped chopped green onion (any sweet or mild onion will do)
1 (15 ounce) can black beans
2 small roma tomatoes, chopped (canned work, I prefer fresh)
3 -4 cups shredded cheddar cheese
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon cumin
2 teaspoons hot sauce
4 -6 large flour tortillas
4 -6 cups rice
1 (16 ounce) jar salsa
2 cups sour cream

Steps:

Preheat oven to 325.
Chop chicken breasts into bite sized pieces, brown in olive oil til cooked thoroughly.
Drain excess oil and return chicken to pan. Add cilantro, peppers, beans, tomatoes, and seasonings. Simmer for about 10mins, stirring all ingredients occasionally. Remove from heat.
Spoon ¼ to ½ cup of chicken and bean mix onto the tortilla wrap. Do not overfill your wrap. Add ¼ cup of shredded cheddar cheese to top of mix. Fold tortilla wrap like an envelope, with the sides last. Place seam side down on lightly greased 13x22x33 casserole dish. Repeat with remaining wraps. Sprinkle ½ cup shredded cheddar cheese over wraps, heat in oven until cheese is lightly melted. Serve with rice,salsa and sour cream.
Recipe can be spiced up according to cook's taste. Some like it hot, some like it mild. Recipe can also be scaled down based on amount of people you are serving.
The fresh cilantro makes a huge difference. Do not substitute dried as it will significantly alter the taste.

Nutrition Facts : Calories 1995.8, Fat 73.3, SaturatedFat 38.4, Cholesterol 209.2, Sodium 2779, Carbohydrate 251.3, Fiber 16.4, Sugar 8.2, Protein 79.7

MEXICAN PASTA SURPRISE

Mexican Pasta Surprise image

This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.

Provided by Dr. John McDougall

Categories HarperCollins Pasta Dinner Jalapeño Garlic Tomato Bean Cilantro Vegan Vegetarian

Yield 6 servings

Number Of Ingredients 11

Ingredients

8 ounces uncooked bow-tie pasta
1/4 cup vegetable broth
1 onion, chopped
2 jalapeño peppers, seeded and minced
1 1/2 teaspoons minced fresh garlic
1/2 teaspoon chipotle chili powder
1 (14.5-ounce) can stewed tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
1 1/4 cups enchilada sauce
1/4 cup chopped fresh cilantro (optional)
1/2 cup tofu sour cream (optional; recipe available at www.drmcdougall.com)

Steps:

Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
Preheat the oven to 350°F.
Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.

MEXICAN SURPRISE MEATBALLS

Mexican Surprise Meatballs image

Great appetizer that can be made in advance and just reheated. Found this recipe on the internet and made them last week for the first time, it was popular! It made 53 meatballs when I made this I added some chopped Jalapenos from a jar to the sauce for an extra kick.

Provided by PetsRus

Categories Lunch/Snacks

Time 1h5m

Yield 45-55 meatballs

Number Of Ingredients 10

Ingredients

2 slices white bread, torn into small pieces
1/2 cup milk
2 lbs lean ground beef (I use a mix of beef and pork)
2 eggs, beaten
1 small onion, finely chopped
3 garlic cloves, minced
1/4 cup finely chopped fresh parsley
1/2 teaspoon ground black pepper
50 Spanish olives with pimento (approx)
2 (16 ounce) jars picante sauce

Steps:

Pre-heat oven at 350°F.
Soak the bread in milk.
Mix beef, eggs, onion, garlic, parsley, bread mixture and black pepper thoroughly and shape firmly into 1" meatballs, placing 1 olive in center of each meatball.
Place in baking dish.
Bake 25 minute or until meatballs are done.
Put meatballs in saucepot with the picante sauce and heat through.
Serve with wooden picks.

Nutrition Facts : Calories 49.9, Fat 2.4, SaturatedFat 1, Cholesterol 21.8, Sodium 144.7, Carbohydrate 2.2, Fiber 0.4, Sugar 0.7, Protein 4.8

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