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Mexican

Autumn Fruit Guacamole
  • Time: 20 minutes
  • Complexity: very easy

Autumn Fruit Guacamole

Use any fruit - fresh or frozen.

Avocado Paletas
  • Time: 14 hours
  • Complexity: very easy

Avocado Paletas

Rich and satisfying Mexican ice pops. These are so creamy and delicious! If you like avocados, I guarantee you'll love these.

Beef & Bean Burritos
  • Time: 30 minutes
  • Complexity: very easy

Beef & Bean Burritos

A great treat to use as a bribe!

Beef Taquitos
  • Time: 35 minutes
  • Complexity: very easy

Beef Taquitos

In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier and the tortillas still turn golden brown and crispy around the edges.

Black Bean Chilli
  • Time: 40 minutes
  • Complexity: very easy

Black Bean Chilli

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings.

Butternut Chilli
  • Time: 1 hour 30 minutes
  • Complexity: very easy

Butternut Chilli

This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters with butternut squash, black beans and juicy tomatoes.

Chicken Enchiladas
  • Time: 2 hours 30 minutes
  • Complexity: easy

Chicken Enchiladas

Good Mexican food that is not too hot. Originally from the Mayans.

Chicken Enchiladas II
  • Time: 45 minutes
  • Complexity: very easy

Chicken Enchiladas II

A great way to use leftover chicken. Even kids love these!

Chicken Taquitos
  • Time: 45 minutes
  • Complexity: very easy

Chicken Taquitos

Rolled corn tortillas with chicken then baked until crisp. Serve as an appetizer or side dish with salsa or as main course topping with lettuce, tomato, olives, sour cream, etc.

Chicken Taquitos Oven Baked
  • Time: 50 minutes
  • Complexity: very easy

Chicken Taquitos Oven Baked

These are genuine Mexican Taquitos but with less fire.

  • Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
  • In a small bowl, mix together the cumin, chili powder, garlic powder, and ground black pepper.
  • Lay the chicken breasts on the prepared sheet pan. Sprinkle the chicken with the spice mixture. Roast the chicken in the oven for 25 minutes or until the internal temperature is 165 degrees F. Set it aside to cool slightly. Keep the oven on and coat a clean baking sheet with cooking spray.
  • Once the chicken has rested and cooled slightly, shred the chicken meat and add it to a medium bowl. Add the cheese and refried beans and mix well.
  • Place the corn tortillas in between two damp paper towels. Microwave on high for 30 seconds.
  • Fill each corn tortilla with 1/4 cup chicken filling and roll tightly. Lay seam side down on the prepared baking sheet. Once all the taquitos are on the baking sheet, lightly spray each one with cooking spray.
  • Bake for 15 minutes or until the tortillas are crispy.
  • Serve two taquitos with 1/4 cup shredded lettuce, 2 Tbsp guacamole, and ¼ cup diced tomatoes.
  • - See more at: http://www.diabetes.org/mfa-recipes/recipes/2015-04-oven-baked-chicken-taquitos.html#sthash.Qaq6cDuJ.dpuf
Chipolata - Plum Glazed
  • Time: 25 minutes
  • Complexity: easy

Chipolata - Plum Glazed

A very attractive way to present the humble chipolata or saveloy.

Cola Chilli con Carne
  • Time: 60 minutes
  • Complexity: very easy

Cola Chilli con Carne

A hearty mix of beef, beans and tomatoes that will surely satisfy even the biggest of appetites!

Coriander Lime Dressing
  • Time: 30 minutes
  • Complexity: very easy

Coriander Lime Dressing

Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad and this dressing.

Enchilada Sauce
  • Time: 25 minutes
  • Complexity: very easy

Enchilada Sauce

A super speedy enchilada sauce with a truly authentic taste.

Fish Tacos
  • Time: 25 minutes
  • Complexity: very easy

Fish Tacos

This Mexican inspired fish dish is perfect when the panic button has been hit. You can use virtually any white fish, fresh or frozen.