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Welcome to the Que Pasa Mexican Foods WEB site pages. On this page we will try to bring you a whole range of interesting news and information, including recipes, cooking information, Company updates, new products, and information and comments we receive from you, our customers. So please Contact Us with anything you think may interest us or our customers.
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Learning Spanish?? A great learning tool is a magazine called: Piensa en Español This periodical is intended just for those learning the language and is well put together and really interesting. Check it out!
You can reach them at Need Fresh Salsa? Pico de Gallo Salsa Recipe:
Combine all ingredients together and allow to marinate and develop natural juices for a least one hour. Chill before serving. Garnish with sprigs of cilantro and lime wedges. TRY THESE TASTY RECIPES! GUACAMOLE:
Halve the avocados, remove pulp and mash until almost smooth. Roast, seed and finely chip the jalapeño pepper. Combine lime juice, garlic, onion, tomato, jalapeño and cilantro with the avocado. Add salt to taste. Makes approximately 2 cups (500 ml).
Chilaquiles (Casserole)
Place chicken breast in a pot and cover with water. Bring to a boil, cooking chicken until well done. Drain broth and let chicken cool enough to handle. Shred chicken and set aside.
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In a pot, heat vegetable oil, Sautee onions and garlic for approximately 2 minutes. Add milk and bring to a boil. Add salt and pepper for taste. If you would like your sauce to be thicker you can add 2 Tbsp of cream at this point. Add shredded chicken and mix together until well coated. Turn heat off and set aside. Layering: Layer your baking pan (12 x 9, approx. 2 in deep) with half the amount of Que Pasa Tortilla Chips. Cover chips with half of the chicken and sauce. Sprinkle half of the grated cheese on top. Start over again, layering until all ingreadients are used. Garnish with sliced jalapeños and diced red bell peppers. Bake at 350 ° F for 25-30 minutes. Serve with your favorite salsa.
Makes 4-6 Servings Fiesta Enchiladas
Preheat oven to 350 F. Place chicken breasts in a large pot. Add water to cover, celery, garlic, bay leaf, and salt. Bring to boil. Cover and simmer for 45 minutes or until tender. Strain chicken broth into a glass measuring cup, reserving ¼ cup for later use, leave chicken breasts and vegetables in pot to cool. Shred chicken into a bowl along with vegetables. Discard bay leaf and add green onions, mix well. Taste and add salt and pepper if needed. Set aside.
In a blender combine tomatillos, garlic, jalapenos, chicken broth and whipping cream. Blend until smooth. Transfer into a double boiler and cook until sauce becomes thick and smooth. Taste and add salt and pepper if needed. Keep sauce warm on low heat. Add one tablespoon of sauce to shredded chicken filling. Mix well.
Heat tortillas in a microwave (or heat individually in a hot pan with a teaspoon of water under the tortilla) until soft. Place approximately 2 tablespoons of chicken filling in center of the tortilla, spreading filling from left to right. Roll the tortilla tightly with seam side down and place on a baking dish. Add more filling if desired. Pour cooked sauce mixture over the enchiladas and sprinkle cheese evenly to cover.
Bake for 30-45 minutes or until cheese has melted. Garnish with sliced or chopped red bell peppers and sprigs of cilantro leaves. Makes 4-5 Servings |