Re: Share Your Mexican Recipes & Tips for 2
Alright- I wanted to add one of my tips and recipe!
Tip: When I make a batch of
nachos I usually get the cookie sheet out and spread the chips out. My sister
taught me the trick to put your chips in an 8x8 glass pan. So your proportions
seem more normal and your nacho isn’t likely to slide around or fall of the
tray.
This is a tortilla soup recipe my husband and I make.
(1) 1 cup of cooked shredded chicken (sometimes I boil it if
I don’t want to turn on the grill). Or if you are looking for something even quicker
(and vegetarian friendly) add a drained canned of bean (I like pinto, northern,
or black beans).
(2) Brown or White Rice (about ½ cups worth or so)
(3) Broth (chicken or vegetable) For two- I suggest around 28 ounces and add a
about ½ of water.
Add broth and water in saucepan. Once it boils, add chicken
(or beans) and rice and continue to cook on medium-high.
While this is cooking, chop of up some tomatoes, cilantro,
avocado, and fresh lime (though on occasion, I’ll use lime juice out of the
bottle). I like to put the ingredients on dessert plates. When rice is cooked- pour the broth mix
into bowls and decorate with toppings. It’s extra fun when you have tortilla
chips to eat it with.