the appetizer:
Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.
Mexico
Grilled Chile and Cheese Tortillas (Quesadillas)
4 tablespoons butter
8 flour tortillas
2 cups queso fresco, crumbled
1 large red bell pepper, roasted, cut into strips about 1/2 inch wide
2 Anaheim chile peppers, roasted, cut into strips about 1/2 inch wide
Heat butter in a large skillet. Place 1 tortilla in the skillet. cover with 1/2 cup of cheese 1/4 of the bell pepper, and 1/4 of the chiles. Cover with another tortilla. Cook over medium heat for about 4 minutes. Turn over tortilla, cover, and cook for another 5 minutes. Place on a serving platter and continue with remaining tortillas. Serve warm.
Mexico
- The Mexican Grill
- Introduction to La Parilla
- What to Eat
- Tortillas: The Mexican Staple
- Techniques
- Recados
- Using Recados and Salsas for Flavor
Mexican Recipes
from La Parilla
- Charred Habanero Salsa
- Duck and Pomegranate Tacos
- Grilled Snapper with Charred Habanero Salsa
- Mint Recado
- Quick Achiote Recado
- Summer Tomato, Avocado and Chile Salad
- Traditional Achiote Recado
from Kate's Global Kitchen
- Mexican Shredded Chicken & Toasted Corn Soup
- Epazote & A Pot of Pintos
- Mexican Cheeses: The Whole Enchilada
- Tequila Fiesta Recipes: Red, Green and White
- South of the Border Salads & Salsas
- Muy Sabroso! Southwestern Snacks
- A Cinco de Mayo Fiesta
Mexican Cookbooks with Recipes
- Rosa's New Mexican Table by Roberto Santibañez
- Crazy for Chipotle by Lynn Nusom
- Culinary Mexico by Daniel Hoyer
- Fiesta Latina by Rafael Palomino
- Fonda San Miguel by Tom Gilliland and Miguel Ravago
- From My Mexican Kitchen by Diana Kennedy
- Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken
- Mexico—One Plate at a Time by Rick Bayless
- Nuevo Tex-Mex by David Garrido and Robb Walsh
- Quick and Easy Southwestern Cookbook by Jane Butel
- The El Paso Chile Company Margarita Cookbook by W. Park Kerr
- The Tex-Mex Cookbook by Robb Walsh
- Zarela's Veracruz by Zarela Martinez and Anne Mendelson
More Mexican Recipes
- Avocado Soup (Sopa de Aguacate)
- Caramel Custard (Flan)
- Chicken with Mole Sauce
- Corn Tortillas with Tomato Sauce (Entomatadas)
- Enchiladas with Green Sauce (Enchiladas Verdes)
- Hominy Soup with Greens (Pozole Verde)
- Eggs in Tomato Sauce (Huevos Rancheros)
- Grilled Chile and Cheese Tortillas (Quesadillas)
- Mexican Sausage (Chorizo)
- Roasted Chile Peppers
- Pickled Chiles and Vegetables (Chiles en Escabeche)
- Tomato Sauce (Salsa Ranchera)
- Tomatillo Salsa (Salsa Verde)
- Stewed Potatoes (Papas Guisadas)
- Stewed Zucchini (Calabacitas Guisadas)
Back to the main Mexico page
Mexico on Wikipedia
More country Destinations
This page modified January 2007
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