Mexican Lunch Cookbook: Delicious and Easy Mexican Recipes for Lunch

80 Pages·2·3.478 MB·English

by  BookSumo Press

Mexican Lunch
Cookbook
Delicious and Easy Mexican Recipes for
Lunch
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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Table of Contents
Spicy Mexican Quinoa 7
South of the Border Style Pesto 10
El Pollo Soup 11
Restaurant-Style Mexican Rice 12
Quick Midweek Mexican Macaroni 13
Cancun Style Caviar 14
Mexican Pizza 15
Puerto Vallarta Eggplant 16
Mexican Veggie Puree 17
Mexico City Fajitas 20
Sun Belt Bison Fajitas 21
Orange Chili Beef for Fajitas 23
Restaurant Style Stir Fry 25
Fajita Burgers 26
Fajita Penne 27
Mexican Potato Bake 30
Fajita Casserole 31
Back-To-School Fajitas 32
Portobello Onion Pepper Fajitas 33
Azteca Enchiladas 34
Authentic Mexican Enchiladas 36
Homemade Enchilada Sauce 37
Cream of Chicken Enchiladas 40
Cinnamon x Apple Enchiladas 41
Ultimate Enchiladas 42
Coastal Mexican Enchiladas 43
Great Enchiladas 44
Enchiladas Italian Style 45
Classical Enchiladas 46
Potatoes Cheese Enchiladas 47
Heirloom Quesadillas 50
Classical Mexican Quesadillas 51
Sweet Treat Quesadillas 52
Wednesday’s Quesadilla Bake 53
Creamy Quesadilla Spread 54
Simply Quesadillas 55
Mediterranean Quesadillas 56
French Quarters Quesadillas 57
October’s Quesadillas 60
Potluck Quesadillas 61
Breakfast Quesadillas 62
Wine Braised Chipotle Shrimp 63
Creamy Chipotle Chicken 64
Cheesy Chipotle-Cilantro Turkey Burgers 65
Barbecued Chipotle Meatloaf 66
Chipotle Mac and Cheese 67
Sweet & Spicy Mustard Chicken Thighs 70
Chipotle Mac and Cheese 71
Chicken in Chipotle Gravy 72
Simple Salsa Medley 73
Hot Chipotle Peach Salsa 76
Chipotle Corn Salsa 77
Avocado Salsa 78
Salsa Verde 79
Spicy
Prep Time: 20 mins
Mexican Quinoa
Total Time: 40 mins
Servings per Recipe: 4
Calories 244 kcal
Fat 6.1 g
Carbohydrates 38.1g
Protein 8.1 g
Cholesterol 2 mg
Sodium 986 mg
Ingredients
1 tbsp olive oil 1 envelope taco seasoning mix
1 C. quinoa, rinsed 2 C. low-sodium chicken broth
1 small onion, chopped 1/4 C. chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 (10 oz.) can diced tomatoes with green
chili peppers
Directions
1. In a large skillet, heat the oil on medium heat and stir fry the quinoa and onion for about
5 minutes.
2. Add the garlic and jalapeño pepper and cook for about 1-2 minutes.
3. Stir in the undrained can of diced tomatoes with green chilis, taco seasoning mix and
chicken broth and bring to a boil.
4. Reduce the heat to medium-low and simmer for about 15-20 minutes.
5. Stir in cilantro and serve.
Spicy Mexican Quinoa 7

SOUTH OF THE BORDER
Prep Time: 10 mins
Style Pesto
Total Time: 10 mins
Servings per Recipe: 6
Calories 176 kcal
Fat 17.8 g
Cholesterol 2.4g
Sodium 2.9 g
Carbohydrates 6 mg
Protein 262 mg
Ingredients
1/4 C. hulled pumpkin seeds (pepitas) 1/2 tsp salt
1 bunch cilantro 6 tbsp olive oil
1/4 C. grated cotija cheese
4 cloves garlic
1 serrano chili pepper, seeded
Directions
1. In a food processor, add the pumpkin seeds and pulse till chopped roughly.
2. Add the remaining ingredients and pulse till smooth.
3. Enjoy with your favorite cooked pasta or rice.
10 South of the Border Style Pesto