DiscussionsCooking for Two

I love Mexican food. I love making a big batch of everything for guests… but I’m working on downsizing- so if the hubby and I craze Mexican on a weeknight- it doesn’t seem as daunting or as heavy of a meal. As much as I love burritos - I don’t want to be eating them for the rest of the week.

Here are a couple Mexican recipes for two. But I know you have more Mexican/Tex-Mex recipes for two!

How do you cook Mexican for two? What are your favorite recipes and tips and tricks?

Looking forward to reading your responses!

Sincerely, Cate

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.

My only problem with this recipe is that it is called "tortilla" soup but there are no tortillas associated with it. When I made it, I fried some corn tortillas, cut them into strips, and placed them in the bottom of the bowls just before adding the soup. Otherwise, this is a good recipe and I will use it frequently. Thank you for sharing.

Hi patinpinetop: Thank you for your post. :) That is great that you made some homemade tortilla chips. The hubby and I usually buy a bag of Tortilla Chips from the store and sprinkle them on top. 

Sincerely, CC

One of my favorite mexican dishes to make is Salsa Chicken (http://makelifedelicious.com/2008/11/salsa-chicken/) It's very easy and you can make it for 2 people or 20. 

I will also make a batch of taco meat using 2 or 3 pounds of meat and freeze whatever is leftover from that one meal.  I will put it in 2 or 3 tupperware containers and take one out as I need it.  1 lb. of meat is usaully good for one meal.

Hope this helps!

Sunshine

Yum Looks amazing scrawford15! :) Thank you for sharing! Sincerely, CC

I make chicken tacos, and since the 2 of us never eat all the chicken, I use the rest and roll up in flour tortillas (along with extra taco toppings such as cheese, onions, etc) - then freeze for a quick weeknight dinner. When I take them out of the freezer, I just top with a can of enchilada sauces and cheese, and put in the oven at 350 till bubbly.

Thank you for the tip what a wonderful idea :) I will have to try that :)

It's funny I should find this topic posted today, as I was coming to the site to post a recipe (and hopefully a picture; not sure how to add it...) of Shrimp and Crab Chile Rellenos I made last night. These are not fried, so they are definitely healthier than the battered, Mexican-restaurants-in-the-United-States version. (I know that there are many traditional versions of stuffed chiles in Mexico that are more creative than just cheese, and fried.)

Why go out for Mexican food, when you can make this at home in less than 1/2 an hour?

Shrimp and Crab Chile Rellenos for Two- an easy weeknight gourmet twist to a Mexican restaurant staple.

2 Poblano chiles, roasted and skins scraped off, and seeds removed

To roast chiles: Next time you're grilling outdoors, place 2 chiles on the grill and cook, allowing the skin to blister and peel, turning every few minutes to ensure the whole chile is cooked, maybe 10-15 minutes. Place in a plastic bag until you're done with dinner. This will help the pepper to steam, softening the interior, and allow the outer skin to be scraped off when you have time. Store them in the refrigerator until you're ready to stuff them.

3/4 C shrimp, peeled and deveined
1/4 C cooked crab meat (Dealer's Choice!)
2/3 C Monteray Jack cheese, shredded
2 green onions, chopped
2 T chopped cilantro
1/4 C chopped mushrooms
1/4-1/2 C chopped zucchini

1 T olive oil

1-1/2 t salt
1-1/2 t black pepper
2 t cumin
1-1/2 t onion powder
2 t garlic powder
1 small can of enchilada sauce

1/3 C cooked couscous, or rice, optional
1 T hot sauce, optional
2 T chopped jalapenos, optional

1. Preheat oven to 450 deg F.

2. Heat a skillet over medium high heat, and add oil.

3. Add shrimp, and cook for one minute on each side. Remove from heat immediately, so they don't over cook.

4. Chop shrimp, and place in a bowl with the crab and cilantro.

5. Place pan back over heat, and add mushrooms and green onions. If using zucchini or jalapenos, add them as well. Cook until mushrooms are soft, about 2 minutes (tops!).

6. Add to shrimp mix.

7. Add cheese, seasonings, and any couscous or rice.

8. Cut chiles from stem to tip, once, just enough to open them like a pocket. Stuff shrimp/crab mixture in to chiles. They should overflow a bit, but using couscous or rice, along with the cheese should bind everything, allowing you mash all of the filling in to two chiles.

9. Bake in oven for 15 minutes, or until cheese has melted.

10. Remove, and serve with enchilada sauce, tortilla chips, salad, and some homemade guacamole!

11. For a (a slightly blurry) picture, go to http://tumblr.com/x3vc4iq1q   or  www.twitter.com/MichaelsRecipes