Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Mexican snacks?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Mexican snacks?),it will help you,my kids.
Can anyone give me a recipe for an easy mexican snack. I need something fast. Thx
Answer:
get guacamole and put it on a corn tortilla and make tacos ...
or you can try making queso flamiado con chorizo :P yummy!! ... my favorite is making guacamole tacos with queso flamiado :)
no not really... but my friends like to bring in fruits with chile on them... like mango, chile powder and lime... that's all i know... just the fruits...
A quick mexican snack is grabing tortillas or any chips or toriallas scoop and put cheddar on them or any the cheeses u like then puting any topping and sliding them in the overn or microwave and enjoying them
Guacamole
2 large, ripe avocados - preferably Hass
1 medium tomato, peeled, seeded and chopped
? small white onion, minced
2 or more fresh serrano chiles, chopped
several sprigs of fresh cilantro, finely chopped
juice of ? lime
salt
pepper
Peel and mash the avocados. Mix well with all of the other ingredients. Great as a dip to eat with tortilla chips but also as a salsa or salad. If not using immediately, cover tightly and refrigerate.
Serve with chips or totopos.
Pico de Gallo
I N G R E D I E N T S
1 1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded serrano or jalapeno chilies (about 2 medium)
1 teaspoon sugar
2 garlic cloves, minced
I N S T R U C T I O N S
Add all ingredients in a medium bowl. Cover and refrigerate for at least 30 minutes prior to serving. This allow time for the flavors to blend.
Can also be served with chips.
Fried Quesadillas
I N G R E D I E N T S
4 cups Masa Harina
2 large potatoes
Chorizo
16 oz can of refried beans
Cooking oil
Salt
Black pepper
Butter or margarine
shredded Monterey Jack or Manchego cheese
Add any other ingredients you may want
P R E P A R A T I O N
Peal the potatoes and cut them in small chunks
Boil the potatoes in water for 10 minutes or until cooked
Once the potatoes are ready, mash them and add pepper, salt and butter to taste
Keep potatoes warm at low heat
Heat the beans, keep them warm at low heat
Shred and cook the chorizo by itself in a frying pan, then keep at low heat
In a large bowl, add masa mix and add some warm water, mix with your hands until the masa is firm adding water as necessary.
With your hands, make small balls of masa about 2 inches in diameter, each one of these will be a quesadilla
I N S T R U C T I O N S
Set large frying pan over medium-high heat. Once the oil is hot lower heat to medium. Add enough oil to cover the frying pan to 1 inch deep
Make a round (tortilla like) shape with each of the masa mix balls, using a roller if necessary
Put chorizo, beans with chorizo, cheese or potatoes in the tortilla and seal the sides by pressing with your fingers
Fry one side until brown, then flip, repeat for all others. You can fry more than one at a time but don't overcrowd the pan or they will not cook evenly.
Chimichangas
I N G R E D I E N T S
1/2 cup long grain rice
1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon ground cloves
1 teaspoon dried or fresh oregano
7 ounce can chopped tomatoes in juice
2 skinless, boneless chicken breasts
1 1/4 cup Monterey Jack cheese
8 8-10" flour tortillas
1/4 - 1/2 cup oil for frying
I N S T R U C T I O N S
Bring a medium saucepan of salted water to a boil. Add the rice, boil 8 minutes then drain, rinse, and drain again.
Heat the oil in a large saucepan, add the onion, cloves and oregano and fry for about 2-3 minutes. Stir in the rice and tomatoes and simmer over low heat until all the tomato juice has been absorbed. Set mixture aside.
Place chicken breasts in a large saucepan and cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes or until the chicken is cooked through (cut to test). Once cooked remove chicken and place on a plate to cool.
Shred the chicken. I use my fingers but you can use two forks if you prefer. Add the chicken and the cheese to the rice mixture and combine.
Wrap tortillas in aluminum foil and place over a bowl filled with boiling water. You can also wrap the tortillas in plastic wrap and heat them in the microwave for about 1 minute. This softens the tortillas so that they are pliable and fold easily.
Spoon 1/8 of the rice mixture onto the center of the tortilla. Fold in both sides. Fold the bottom up and the top down to form a "parcel". If your tortillas are very fresh you can moisten the edges and press to seal. If not, secure the edge with a toothpick.
Heat oil in a frying pan. Place burritos in the pan (do not crowd) and fry, turning once, until crisp and brown. Place on a plate with paper toweling to absorb excess
My favorite is ...........
Take an 8 oz. pkg. of cream cheese.
Place it in a bowl large enough to hold at least 16 oz. of liquid.
Heat it in the microwave for about 1 to 2 minutes.
Remove and pour a jar of your favorite salsa over the top.
Return it to the microwave for 1 to 2 minutes or until the salsa is also warm.
Either serve as is or stir the cream cheese and salsa together.
Serve with Lime flavored corn chips.
Enjoy.
Always a hit at parties.
Mexican Palapa Snacks:
Along the pacific coast of Mexico these very simple, and healthy snacks are served in all the palapa bars. A cold beer and a platter of these . . . . heaven!
10 min 10 min prep
4 servings
1 large jicama, peeled and cut in julienne slices
1 large seedless cucumber, sliced
3-4 key limes
1 tablespoon sea salt
4-5 sprigs cilantro
1. Arrange jicama and cucumbers on serving dish.
2. Squeeze limes over dish.
3. Sprinkle with sea salt.
4. Garnish with lime slices and cilantro.
My quick easy Chicken Enchilada Dip Recipe
2 Cans Chicken
2 Can Rotel (mild to extra hot)
2 Cups shredded cheese (Shredded Cheese in bags is 2 cups)
2 packages of Cream Cheese
2 Tsps of minced garlic
2 tsps of Cumin (optional, but I never leave it out)
Mix it all together well.
Set in fridge for at least an hour.
(better the longer it's mixed together)
Serve with tortilla chips
Quick, easy and good.
When I make this, I buy a rotisserie chicken
from the deli and debone and shred the whole
thing instead of canned chicken.
Cut a tortilla into triangles, and deep fry them in oil until they float and are crispy, drain on paper towel and then sprinkle them with cinnamon and sugar. yumm
cheese nachos made in the microwave with salsa and sour cream
Cheese Crisp - Butter a flour tortilla and lay on oven rack until almost crisp. Top w/cheddar, cojak, or jack cheeses. Bake until cheese melts and bubbles. Use with salsa or bean dip.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Mexican snacks?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Mexican snacks?),it will help you,my kids.
Can anyone give me a recipe for an easy mexican snack. I need something fast. Thx
Answer:
get guacamole and put it on a corn tortilla and make tacos ...
or you can try making queso flamiado con chorizo :P yummy!! ... my favorite is making guacamole tacos with queso flamiado :)
no not really... but my friends like to bring in fruits with chile on them... like mango, chile powder and lime... that's all i know... just the fruits...
A quick mexican snack is grabing tortillas or any chips or toriallas scoop and put cheddar on them or any the cheeses u like then puting any topping and sliding them in the overn or microwave and enjoying them
Guacamole
2 large, ripe avocados - preferably Hass
1 medium tomato, peeled, seeded and chopped
? small white onion, minced
2 or more fresh serrano chiles, chopped
several sprigs of fresh cilantro, finely chopped
juice of ? lime
salt
pepper
Peel and mash the avocados. Mix well with all of the other ingredients. Great as a dip to eat with tortilla chips but also as a salsa or salad. If not using immediately, cover tightly and refrigerate.
Serve with chips or totopos.
Pico de Gallo
I N G R E D I E N T S
1 1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded serrano or jalapeno chilies (about 2 medium)
1 teaspoon sugar
2 garlic cloves, minced
I N S T R U C T I O N S
Add all ingredients in a medium bowl. Cover and refrigerate for at least 30 minutes prior to serving. This allow time for the flavors to blend.
Can also be served with chips.
Fried Quesadillas
I N G R E D I E N T S
4 cups Masa Harina
2 large potatoes
Chorizo
16 oz can of refried beans
Cooking oil
Salt
Black pepper
Butter or margarine
shredded Monterey Jack or Manchego cheese
Add any other ingredients you may want
P R E P A R A T I O N
Peal the potatoes and cut them in small chunks
Boil the potatoes in water for 10 minutes or until cooked
Once the potatoes are ready, mash them and add pepper, salt and butter to taste
Keep potatoes warm at low heat
Heat the beans, keep them warm at low heat
Shred and cook the chorizo by itself in a frying pan, then keep at low heat
In a large bowl, add masa mix and add some warm water, mix with your hands until the masa is firm adding water as necessary.
With your hands, make small balls of masa about 2 inches in diameter, each one of these will be a quesadilla
I N S T R U C T I O N S
Set large frying pan over medium-high heat. Once the oil is hot lower heat to medium. Add enough oil to cover the frying pan to 1 inch deep
Make a round (tortilla like) shape with each of the masa mix balls, using a roller if necessary
Put chorizo, beans with chorizo, cheese or potatoes in the tortilla and seal the sides by pressing with your fingers
Fry one side until brown, then flip, repeat for all others. You can fry more than one at a time but don't overcrowd the pan or they will not cook evenly.
Chimichangas
I N G R E D I E N T S
1/2 cup long grain rice
1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon ground cloves
1 teaspoon dried or fresh oregano
7 ounce can chopped tomatoes in juice
2 skinless, boneless chicken breasts
1 1/4 cup Monterey Jack cheese
8 8-10" flour tortillas
1/4 - 1/2 cup oil for frying
I N S T R U C T I O N S
Bring a medium saucepan of salted water to a boil. Add the rice, boil 8 minutes then drain, rinse, and drain again.
Heat the oil in a large saucepan, add the onion, cloves and oregano and fry for about 2-3 minutes. Stir in the rice and tomatoes and simmer over low heat until all the tomato juice has been absorbed. Set mixture aside.
Place chicken breasts in a large saucepan and cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes or until the chicken is cooked through (cut to test). Once cooked remove chicken and place on a plate to cool.
Shred the chicken. I use my fingers but you can use two forks if you prefer. Add the chicken and the cheese to the rice mixture and combine.
Wrap tortillas in aluminum foil and place over a bowl filled with boiling water. You can also wrap the tortillas in plastic wrap and heat them in the microwave for about 1 minute. This softens the tortillas so that they are pliable and fold easily.
Spoon 1/8 of the rice mixture onto the center of the tortilla. Fold in both sides. Fold the bottom up and the top down to form a "parcel". If your tortillas are very fresh you can moisten the edges and press to seal. If not, secure the edge with a toothpick.
Heat oil in a frying pan. Place burritos in the pan (do not crowd) and fry, turning once, until crisp and brown. Place on a plate with paper toweling to absorb excess
My favorite is ...........
Take an 8 oz. pkg. of cream cheese.
Place it in a bowl large enough to hold at least 16 oz. of liquid.
Heat it in the microwave for about 1 to 2 minutes.
Remove and pour a jar of your favorite salsa over the top.
Return it to the microwave for 1 to 2 minutes or until the salsa is also warm.
Either serve as is or stir the cream cheese and salsa together.
Serve with Lime flavored corn chips.
Enjoy.
Always a hit at parties.
Mexican Palapa Snacks:
Along the pacific coast of Mexico these very simple, and healthy snacks are served in all the palapa bars. A cold beer and a platter of these . . . . heaven!
10 min 10 min prep
4 servings
1 large jicama, peeled and cut in julienne slices
1 large seedless cucumber, sliced
3-4 key limes
1 tablespoon sea salt
4-5 sprigs cilantro
1. Arrange jicama and cucumbers on serving dish.
2. Squeeze limes over dish.
3. Sprinkle with sea salt.
4. Garnish with lime slices and cilantro.
My quick easy Chicken Enchilada Dip Recipe
2 Cans Chicken
2 Can Rotel (mild to extra hot)
2 Cups shredded cheese (Shredded Cheese in bags is 2 cups)
2 packages of Cream Cheese
2 Tsps of minced garlic
2 tsps of Cumin (optional, but I never leave it out)
Mix it all together well.
Set in fridge for at least an hour.
(better the longer it's mixed together)
Serve with tortilla chips
Quick, easy and good.
When I make this, I buy a rotisserie chicken
from the deli and debone and shred the whole
thing instead of canned chicken.
Cut a tortilla into triangles, and deep fry them in oil until they float and are crispy, drain on paper towel and then sprinkle them with cinnamon and sugar. yumm
cheese nachos made in the microwave with salsa and sour cream
Cheese Crisp - Butter a flour tortilla and lay on oven rack until almost crisp. Top w/cheddar, cojak, or jack cheeses. Bake until cheese melts and bubbles. Use with salsa or bean dip.
correctness,It's Non-profit and only for informational purposes.
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