Sweet & Smoky Pork Quesadillas with Spicy Ranch Dressing

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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.

Sweet & Smoky Pork Quesadillas with Spicy Ranch Dressing Read more

{One Pot Wonder} 15 Minute Taco Pasta

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.

15 Minute Taco Pasta shown served in shallow white bowls with the main skillet in the background Read more

Esquites ( Mexican Corn Salad )

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! 

 Etiques (Mexican Corn Salad) 2

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 )

Etiques (Mexican Corn Salad) 3

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 PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Esquites (Mexican Corn Salad)

A warm creamy corn salad, this simple Mexican side dish gets a little heat from some fresh jalapeno with a bit of cream & salt from Cotija cheese.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican, Tex Mex
Servings: 4
Calories: 237kcal

Ingredients

  • 2 tbsp butter
  • 2 cans corn drained or 4 ears fresh corn cut off cob
  • 1/2 jalapeno seeded and diced
  • 3 tbsp mayonnaise
  • 1 clove of garlic minced
  • 2 green onions thinly sliced
  • 1 handful of fresh cilantro roughly chopped
  • 1 lime juiced
  • 2 tbsp Cojita cheese finely crumbled (or shredded Mexican blend cheese)
  • 1/8 tsp chili powder to taste
  • 1 ripe avocado peeled and diced (optional)

Instructions

  • In a large skillet, over medium-high heat, melt the butter.
  • Add the corn to the pan and allow it to slightly char on the bottom of the pan, then give it a good stir and let it char one more time.
  • Stir in the jalapeno and remove the skillet from heat.
  • Transfer the corn mixture into a medium/large bowl and add in the mayonnaise, garlic, onions, cilantro, lime juice, cheese, chili powder and avocado.
  • Gently stir everything together just until evenly incorporated.
  • Serve immediately (warm) or cover and refrigerate, serving when chilled, your choice. Both ways are great.

Nutrition

Calories: 237kcal | Carbohydrates: 7g | Protein: 3g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 175mg | Potassium: 277mg | Fiber: 4g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 1mg

Southwestern Egg Roll Dip with Wonton Chips

Southwestern egg roll dip is a creamy appetizer that can be thrown together on a whim. Paired with crispy, fried wonton chips it tastes just like a deconstructed Southwestern egg roll. It’s full of meat and vegetables, making it a perfect dippable option for a snack, lunch, or even a light dinner.

Southwestern egg roll dip in a glass bowl

Read more

Pineapple Mango Salsa

Is there anything quite as ‘refreshing’ as a good blend of some yummy fresh fruits or veggies into a good salsa? I’m not sure, but around here a good, fresh salsa always hits the spot. And this fruity, pineapple mango version is a family favorite.

Pineapple Mango Salsa 2

It’s perfect served up with our favorite or tortilla chips. Served over top grilled fish, or other seafood? Yes sir-ee! We even like it paired with grilled chicken. Serve the meat over a bed of rice with a hearty scoop of  salsa on top, and dinner time is a fresh, healthy hit.

Pineapple Mango Salsa 3

Put a little pep in your step and some groove into your meal with a heaping helping of this refreshing salsa.

Pineapple Mango Salsa

Pineapple Mango Salsa

1 (heaping) cup pineapple, diced
1 cup mango, diced
1 cup tomatoes, diced
1/3 cup red, yellow, or orange bell peppers, diced
1/2 whole red onion, diced
1/4 cup fresh cilantro, roughly chopped
juice of one lemon
pinch of sugar, optional
pinch of salt, optional

Directions

1. In a large bowl, gently stir together the pineapple, mango, tomatoes, peppers, onion, and cilantro until evenly incorporated.
2. Squeeze the lemon juice overtop the salsa mixture. Again, gently stir to mix it in.
3. Add salt and/or sugar, if needed, and stir to incorporate.
4. Serve chilled with tortilla chips, or on top of grilled chicken or fish.

7 Layer Cornbread ‘Casserole’

Before you guys call BS on me calling this a recipe, I’ll be the first to say, there is zero skill required for this so-called ‘recipe’. I can’t even call it a recipe in good faith, because it’s just so darn easy, and there isn’t even really any technique involved. Basically if you can open a jar, turn your oven on, and stir things together, you are golden.

Okay, so I know, I’m not exactly selling this, huh? Alright, well, let me start this over again and tell ya what is great about it. Well, it’s delicious, for one. For another thing, it’s perfect for a busy weeknight ‘meal’, alebit not the healthiest of weeknight meals, but yesterday was Cinco De Mayo so it’s totally acceptable, right? Of course! Snack suppers are totally a thing. Shoot, make it tonight. Even though it’s now the 6th of May, it’s still a fun change of pace. It also makes for a great game day appetizer.

 7 Layer Cornbread Casserole

Is your mouth watering yet? Forget tacos. Get a fiesta going in your house any night with this fun, easy, new Tex Mex idea. There that works 😉

7 Layer Cornbread Casserole

7 Layer Cornbread Casserole 2

Cornbread:
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1 tbsp baking powder
1 tsp salt
2 tbsp sugar
1/3 cup vegetable oil
1 1/2 cups milk
3 large eggs

1/3 -1/2 cup frozen corn kernels, thawed

Toppings:
1 lb lean ground beef
1 (1.25 oz) packet taco seasoning, or 2 tbsp taco seasoning
1/4 cup water
1 (15 oz) can refried black beans
1 1/2 cups prepared guacamole
2 scant cups of sour cream
1 cup shredded Mexican blend cheese
1 cup pico de gallo
1 small can sliced black olives, drained
¼ cup sliced green onions

Directions

1. Grease a large rimmed sheet pan with oil and set aside, or generously coat with non-stick cooking spray to prepare.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In a separate bowl, whisk together the oil, milk, eggs, and corn. Transfer the combined wet ingredients into the dry ingredients ands tir until evenly incorporated. Spread the batter evenly out into the prepared sheet pan, using a spatula that’s been coated in flour or cooking spray to prevent sticking.
3. Bake the cornbread at 400 degrees for 12 minutes or until  the middle is set and the top’s starting to turn a light brown around the edges. Remove from the oven and allow it to cool for 15 minutes before layering the remaining ingredients on top.
4. While the cornbread is cooling, brown the ground beef in a skillet over medium heat. When browned, drain the grease, and return to the skillet. Stir in the taco seasoning and ¼ cup water until evenly incorporated with the beef. Continue stirring, and cooking, until the sauce has thickened. Once the meat is cooked all the way through, remove from heat and set aside.
5. Start by spreading the refried beans over the top of the cornbread, leaving the edges of the cornbread exposed. Spread the guacamole over the beans and then the sour cream over the guacamole. Spoon the ground beef mixture over the sour cream and then sprinkle with the shredded cheese. Top the cheese with the pico de gallo and sliced olives and then finish it all off with the green onions.
Serve and enjoy!

recipe adapted from The Baker Mama