Help--grovelgrovel--I need Mexican recipe's

[kirkbyky]

I am having a Cinco de Mayo theme for DH's grad party this friday (May 3rd). So far I've decided on:

Flank steak & chicken fajita's (w/spicy garden vegetables)
Fresh corn & cilantro salad
Jicama salad
Confetti Quesadillas
Margarita Cheesecake (delish!) -- I have this recipe already

a big green salad
chips/salsa + homemade taco dip
veggie/olive tray, etc

However--I have searched the recipe finder & the boards and can't find the recipes!:eek: I have to go shopping this afternoon & need to make the ingredients list but with no recipes I know I'll miss something. If anyone has copies of the above recipe's that they can post, I would be extremely grateful! As far as the fajita's go--I really just need a good marinade, for the salads & quesadillas I need full info.

TIA!! (Gracias!:p)

Kyle

[slknight]

Here are some of them!

Flank Steak Fajitas
* Exported from MasterCook *

Flank-Steak Fajitas with Spicy Garden Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats/Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Marinade---
1/3 cup fresh cilantro -- minced
1/3 cup fresh lime juice
1/3 cup water
4 teaspoons dried oregano
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon red pepper flakes -- crushed
5 cloves garlic
---Fajitas---
1 cup onion -- vertically sliced
1 pound flank steak -- cut into strips
Cooking spray
1 cup red bell pepper strips
1 cup yellow squash -- julienned
1 cup zucchini -- julienned
1 cup fresh corn kernels (about 2 ears)
6 fat-free flour tortilla (10-inch)
2 cups chopped tomato
2 tablespoons low-fat sour cream

To prepare marinade, combine first 9 ingredients in a small bowl.

To prepare fajitas, combine 1/3 cup marinade, onion, and steak in a
large zip-top plastic bag; seal. Set remaining marinade aside.
Marinate steak mizture in refrigerator 1 hour, turning occasionally.
Remove steak mixture from bag; discard marinade.

Place a large nonstick skillet coated with cooking spray over medium-
high heat until hot. Add steak mixture, and stir-fry 5 minutes.
Place steak mixture in a large bowl and keep warm.

Add bell pepper, squash, zucchini, corn, and remaining marinade to
skillet; stir-fry 5 minutes or until vegetables are crisp-tender.
Add to steak mixture, toss gently.

Warm tortillas according to package directions. Arrange 1 cup steak
mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of
each tortilla; roll up.

Calories 345 (27% from fat); FAT 10.3 g (sat 4.2 g, mono 4g, poly 0.7
g); Protein 19.9g; Carb 45.5g; Fiber 4.4g; Chol 42 mg; Iron 5.9 mg;
Sodium 685mg; Calc 61mg

Source:
"Cooking Light, July/August 1998"

Confetti Quesadillas
* Exported from MasterCook *

Confetti Quesadillas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : April '98 Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon stick margarine or butter
1 cup chopped onion
1 cup fresh corn kernels (about 2 ears)
1 garlic clove -- minced
2/3 cup chopped tomato
1 1/2 teaspoons minced, seeded jalapeño pepper
1/2 pound medium shrimp -- peeled, deveined, and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 (8-inch) fat-free flour tortillas
1 cup (4 ounces) shredded part-skim Mozzarella
cheese
1 cup Three-Pepper Salsa

Heat margarine in a medium nonstick skillet over medium heat. Add onion, corn, and garlic, and sauté 30 seconds. Add tomato and jalapeño; sauté 4 minutes. Stir in shrimp, lemon juice, cilantro, and salt; sauté 3 minutes. Remove corn mixture from skillet; keep warm.

Place 1 tortilla in a medium nonstick skillet over medium heat; top with 1/4 cup cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes pressing down with a spatula until cheese melts. Turn carefully; cook until thoroughly heated (about 1 minute). Repeat procedure with the remaining tortillas, cheese, and corn mixture. Cut each quesadilla into quarters; serve with Three-Pepper Salsa.

Serving Size: 1 quesadilla and 1/4 cup salsa

Cuisine:
"Mexican"
Source:
"Cooking Light, April 1998, p.105"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 375 Calories; 9g Fat (22.0% calories from fat); 26g Protein; 49g Carbohydrate; 14g Dietary Fiber; 102mg Cholesterol; 861mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat.


Nutr. Assoc. : 4098 0 3357 0 0 20102 0 0 0 0 25064 26150 0


* Exported from MasterCook *

Three-Pepper Salsa

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Appetizers April '98
Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups boiling water
3 dried ancho chiles
OR
1/2 teaspoon crushed red pepper
2 large poblano chiles
1 large yellow bell pepper
1 cup diced tomato
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons minced, seeded serrano chile
1/4 teaspoon salt

Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.

Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.

Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.

Serving Size: 1/4 cup

Source:
"Cooking Light, April 1998, p.107"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 20 Calories; trace Fat (5.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.

NOTES : This spicy salsa is not for those who can't take the heat.
Nutr. Assoc. : 0 2130706543 0 3002 4532 0 0 0 0 0 0 26088 0

Corn-Cilantro Salad
* Exported from MasterCook *

Fresh Corn-Cilantro Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : June '98 Salads
Vegetables Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups fresh corn kernels (about 10 ears)
1 1/2 cups finely chopped onion
1 1/2 cups chopped red bell pepper
1 tablespoon minced peeled fresh ginger
4 garlic cloves -- minced
Olive oil-flavored cooking spray
2/3 cup chopped fresh cilantro
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon minced seeded jalapeño pepper
4 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Combine the first 5 ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown.

Combine the chopped cilantro and the remaining ingredients in a jar; cover the jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and chill.

Serving Size: 3/4 cup

Source:
"Cooking Light, June 1998, p.110"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 3g Fat (18.5% calories from fat); 4g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 3357 0 0 26086 620 0 0 5458 4902 26088 0 0 0

[aggie94]

I did a couple searches for you but wasn't sure if it was a specific recipe you were looking for, or just any jicama salad recipe.

Anyway, here's a few for jicama salad:

http://community.cookinglight.com/showthread.php?s=&threadid=7587&highlight=jicama+salad

http://community.cookinglight.com/showthread.php?s=&postid=213824&highlight=jicama+salad#post213824

[kirkbyky]

Thankyou Thankyou Thankyou!

I am off to shop! :)

Kyle

[moonnstarsfan]

You can always do the tried and true Seven Layer Dip. Refried beans, Sour Cream, Guac, Tomatoes, Green Onions, Chedder Chese, and Olives. All ingredients layered in a dish with tortilla chips to go along with them. I know, not too gourmet, but always a crowd pleaser.
Congrats to your DH!!!

[rinsav]

Another great dish is the Easy Corn Pudding. It's a soft, moist, sweet corn bread....so good! Let me know if you'd like the recipe.

[KimKelly]

Don't forget the Margaritas! Here is a thread from a while back with a number of really good recipes.

Kim
http://community.cookinglight.com/showthread.php?s=&threadid=7685&highlight=margarita

[kirkbyky]

I really wanted to make watermelon margaritas, but the cheesecake will have to do for the tequila binge. DH's grad ceremony is at an odd time: 8pm, :confused: on friday night, so we're having the 'party' beforehand. After the ceremony is another story....;)

Kyle

[moonnstarsfan]

Forgot to mention - For a Mexican themed party it looks great to make individual Seven Layer Dips in margarita glasses. Or, if you are like my DH and myself, you have one of those "grande" margarita glasses in house and the dip would look too cute in one of those!!