Zesty Mexican Snacks Recipes

ZESTY MEXICAN QUINOA SALAD

Steps:

• Fluff quinoa with fork. Combine beans, chicken, corn, bell pepper, lime juice, cilantro and garlic.
• Add to quinoa. Mix gently but thoroughly.
• Add desired amount of salsa, salt and pepper.
• Garnish with avocado slices. Chill and dig in!

ZESTY TACO CASSEROLE

Steps:

• Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
• Bake in preheated oven for 20 minutes.

ZESTY MEXICAN SOUP

Steps:

• In a large saucepan, mix all ingredients except cilantro. Heat to boiling over medium-high heat.
• Reduce heat to low; simmer 10 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro.
• This makes about 6 -1 cup servings.

ZESTY MEXICAN SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, combine mayo, taco sauce, vinegar, chili powder, onoin salt and hot pepper sauce. Add cooled pasta and remaining ingredients. Blend well, Cover and refrigerate.

ZESTY MEXICAN CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker coated with cooking spray., In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken., Cover and cook on low for 3-4 hours or until chicken is tender. Serve with rice.

ZESTY MEXICAN CAULIFLOWER

Steps:

• Cook the cauliflower florets by steaming them over boiling water for 5 minutes until tender. Drain and set aside.
• Combine all sauce ingredients in a large saucepan and cook over medium heat until bubbly, stirring constantly.
• Add the cauliflower and corn.
• Toss well and serve.

SPICY MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

ZESTY MEXICAN SNACKS

Steps:

• Lay out the crackers on a plate.
• Put a 1/2 teaspoons of sour cream and a 1/2 teaspoons of salsa on each cracker.
• Serve at room temperature. (you may also choose to top them with a sprinkle of cilantro for extra flavor).
• (ALL OF THE AMOUNTS IN THIS RECIPE ARE FLEXIBLE. IF YOU PREFER MORE SALSA THAN SOUR CREAM OR THE OTHER WAY AROUND THESE SNACKS STILL TASTE GREAT!).