FUN AND EASY MEXICAN RECIPES

Tired of boring lunches?  It can be tough finding new ways to use familiar ingredients. So you have to try this easy lunchtime Poblano grilled cheese sandwich with Oaxaca cheese and Spanish chorizo. The rajas or strips of charred Poblano peppers provides a mild heat to this hearty grilled cheese sandwich while the smoked Spanish chorizo adds a rich savory element making this a decadent meal perfect for sharing…if you can.

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Grilled Cheese Sandwich with Oaxaca Cheese, Poblano Peppers, and Spanish Chorizo
Serves 1

Ingredients:
1 Poblano pepper
1 tablespoon plus 1 teaspoon olive oil
3 to 4 ounces of Oaxaca cheese, shredded
¼ red onion, thinly sliced
2 slices good quality sourdough bread
1 tablespoon unsalted butter
1 link Spanish chorizo

Procedure:
1. Rub the Poblano pepper with 1 teaspoon olive oil and char over a flame on your stove until completely blackened. Place in a plastic bag for five minutes. Remove from bag and peel off the charred skin. Cut the pepper into thin strips and set aside.

2. Heat 1 tablespoon of olive oil in a small sauté pan; add the sliced red onion and cook until translucent about 3-5 minutes.  Reserve.

3. Thinly slice the Spanish chorizo lengthwise.

4. Lightly butter one side of the two sour dough bread slices. Heat a frying pan over medium-low heat. Place a slice of the bread with the butter down in the frying pan.

5. Assemble the sandwich in the frying pan, layering all of the ingredients. Top with the other slice of bread with the buttered side up.

6. Heat sandwich until the bread is golden brown and the cheese starts to melt. Be careful turning the sandwich over as you do not want all of the ingredients to fall out. Cut in half and enjoy. 

Easy Chimichanga Mexican Recipe

This is an easy Mexican recipe that we know you'll love. Mexican Chimichangas are made across the US.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 6
"Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes."
INGREDIENTS:
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast,
divided
1 pound Monterey Jack cheese,
shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile
peppers
1 tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese
DIRECTIONS:
1.In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.2.Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).3.When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.4.Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.5.To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.