This popular restaurant copy cat is a tangy Tex Mex salad in a supper bowl. With the addition of grilled chicken, this Mexican Chicken Caesar Salad is a bright, colorful addition to any meal, and a fiesta in every bite.
A beautiful blend of sweet and spicy this Mexican Street Corn Salad is essentially deconstructed Elote made off of the cob, ready to serve a crowed, and finished with a dash of smoky seasoning. Making it a truly out of this world side dish idea for any occasion, especially barbecues & potlucks.
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Quesadillas are always a great idea for a quick meal, even on the busiest of nights. Stuffed full with shredded pork, diced green chiles, avocado, sweet corn, and a blend of Mexican cheeses– these Sweet & Smoky Pork Quesadillas with Spicy Ranch Dressing are a gourmet meal made on a budget, in under 30 minutes.
Some days I seriously don’t think I’d survive without my quick one pot meals. Seriously. With everything life throws at me some days having these quick and easy meals the whole family can get behind is my saving grace. It may not be actual tacos, but it tastes just as good without all the chopping, dicing, etc.
Give it a try and this recipe for 15 Minute Taco Pasta will soon be just as stained and well-worn as some of the other quick and easy family favorites in your recipe binder.
Don’t let boredom keep you from killer lunches. This Tex Mex chicken salad is ready in a snap, and is chock full of flavorful ingredients. It’s hearty, but with half the calories in a traditional chicken salad- plus it’s got Tex Mex flair!
Esquites, a warm Mexican corn salad, is a cozy side dish with a little heat from freshly diced jalapenos, a little tang from chopped cilantro leaves, and cheesy goodness from crumbled Cotija cheese. It’s our favorite way to incorporate a little South of the border flavor into our everyday meals, especially if it’s taco tuesday!
Do you have a Mexican food stand at your local Farmers Market? Or a local food truck claiming authentic Mexican street fare? I
f the answer is yes to either of these, then you’ve probably come across this dish before. If not, you’re in for a treat.
The name literally means ‘toasted’ corn.
And it’s the smokey, sweet, spicy, and tangy off the cob cousin of elote (creamy, cheese coated corn on the cob), and it’s packin all those same feisty flavors. So, it does not disappoint.
Were just loving all these de-constructed versions of things recently, aren’t you? Convenience is priceless.
Esquites ( Mexican Corn Salad )
Even better Esquites, this Mexican corn salad, can be served hot or cold. Making it perfect for a toasty, comforting side dish in the Winter months, and also easily adaptable for a cold corn salad to bring to any Summer barbecue.
My family loves enjoying it as a side to both quesadillas & tacos. It’s also a great option to serve with grilled meats, like steak or chicken- even fish!
If you’ve tried this ESQUITES – Mexican Corn Salad, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Have you ever had a Southwestern-style egg roll? They’re so good, and for the most part they’re not too bad for you calorie-wise. Originally we had to go to our local Chilis to enjoy them, but then we began making them at home, using tiny tortillas.
But have you ever worked with egg roll or wonton wrappers? Once you’ve opened the package, you’ve got days at most to use the rest before they go bad. And y’all know how much food waste pains me, so as usual necessity was the mother of ingenuity. And it led to our own deconstructed version of southwestern egg rolls, this time turned into a dip. With an egg roll ‘chip’ replacing our typical flour tortilla.
it good. When we ran out of chips the sons were scarfing it down by the spoonful!
East meets (south)West in this funky Tex-Mex, inside out, version of an egg roll. Its simple, fun and a great way to use up leftovers, especially if you’re like us and you’ve got a half a can of black beans here,a quarter cup of diced peppers there, etc.
Southwestern Egg Roll Dip with Wonton Chips
1 chicken breast, cooked, then either diced or shredded 3/4 – 1 cup frozen corn, thawed 1/2 can black beans, drained and rinsed 1/2 red bell pepper, finely chopped 1/2 cup shredded Mexican blend cheese 2 green onions, thinly sliced and then diced 1/2 cup fresh baby spinach, diced 1 jalapeno, seeded and diced package of wonton wrappers 3/4 cup ranch dressing the juice of 1 lemon or lime, your choice pinch of cayenne 1 tsp cumin 1 tsp chili powder 1/2 avocado, mashed salt and pepper, to taste oil for frying
In a large bowl, mix together the chicken, corn, beans, peppers, green onion, spinach, and cheese until roughly combined. 2. In a separate bowl combine the ranch dressing, the lemon or lime juice, cumin, chili powder, cayenne, salt and pepper stirring until an evenly incorporated dressing forms. 3. Mix the mashed avocado in with the dressing, whisking until evenly incorporated, and then pour the finished dressing over the veggie mixture. Heat vegetable oil in a pan over med/hi heat. 4. Cut a stack (your desired amount) of wonton squares in half diagonally, forming triangular shaped ‘chips’. Fry the chips a few minutes on each side until golden brown. 5. Serve the veggie/dressing mix as a dip in a bowl, with the egg roll chips on the side, or scoop out a bit of the dip onto each chip for easy grab and go bite sized snacks.