Mexican food is a weekly occurance in our house. A lot of times I must admit that we got out to eat but I have decided that making it at home can be just as good if not better. Plus it is an excuse to have a get together. You can make a lot of mexican food for very inexpensive. My husband, Travis got a new grill for Christmas so this started the idea of what to grill for his first use. He also got some agave marinade for Christmas so this triggered the fiesta idea. I usually am the one that cooks in the house so now that he gets to take on the main course I had to begin brainstorming the rest of the meal that was still tasty enough to stand out. Here is what I came up with. We served all of these things with grilled Chicken Fajitas and all the fixins. The menu was as follows; Blackberry Margaritas, Chicken Empanadas, Jenna's Queso and fresh salsas.
Blackberry Margaritas - makes 4 servings
2/3 cup white tequila
1/3 cup contreau or other orange liquor
The juice of half an orange
The juice of half a lime
2 cups ice
1 pint blackberries
1/2 t. sugar
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| Blackberry Margaritas |
All mexican food needs a good appetizer and great dip. These empanadas and queso are perfect.
Empanadas are a super flaky, crispy, half moon shaped bundle. Let me say, they are delish! These are not only super tasty but they are also really easy.
Chicken Empanadas - makes 6 servings
2 large chicken breasts ( I used rotisserie)
1 box refrigerated pie dough, use large biscuit cutter to cut out circles out of both crusts
1/4 block cream cheese, softened
1/2 - 1 cup of grated cheddar
1/3 cup diced red bell pepper
1/2 cup canned corn
1 t. fajita seasoning
1/2 t. pepper
oil to fry
sea salt to finish
1. Preheat your oil to 360 degrees. You can also bake these at 350 for about 12 minutes
2. roll your 2 pie crusts out a little bit to make larger. Using a large biscuit cutter cut circles out with all of the dough, you will have to combine leftovers and reroll to get more circles.
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| Pie discs |
3. Cut the chicken breast in bite size cubes, almost shredded pieces and place in large bowl
4. Add the soften cream cheese and stir into the chicken
5. Add the cheese, bell pepper, corn and seasonings. Stir all to combine into one mixture
6. Place about a tablespoon of mixture into each of your pie discs and using a fork seal edges together to make a half moon shape.
7. After all empanadas are made, fry in batches for about 3-4 minutes or until golden brown.
8. Let drain on paper towels and sprinkle with sea salt. Serve with Queso or your favorite dip.
Ok so Queso is my weakness at mexican food restaurants. If we order some before the meal then pretty much I am full before the meal gets there plus I will have to order another side of it to have with my food. I love it! This is my take on the traditional Velveeta and Rotel combination. This version kicks the traditional version out of the water.
Jenna's Queso
1. Large block pepper jack American cheese
2. 2 cans of rotel tomatoes, I use one hot and one with lime and cilantro
3. 1 garlic clove, minced
4. 1 T. unsalted butter
5. 1 T olive oil
6. 1 cup shredded Monterrey Jack cheese
7. 1 cup shredded Sharp Cheddar cheese
8. 1 Jalapeno or Serrano diced
9. Handful of cilantro, chopped
1. Combine American cheese and cans or rotel in large microwaveable bowl. Microwave for about 4 minutes until partially melted.
2. While queso is melting melt butter and olive oil in a small skillet and add garlic until the buter and oil mixture smell like garlic.
3. Add the garlic butter mixture to the partially melted queso and microwave for another 2 minutes.
4. Add the cheeses and jalapeno and continue to cook until all is melted.
5. Stir in cilantro and enjoy!
