NEW MEXICAN COLACHE
Make and share this New Mexican Colache recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; grease a 2 quart casserole; set aside.
- In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
- Add in squash, green beans, and jalapeno; stir 2 minutes.
- Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
- Add in corn; stir well.
- Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.
Nutrition Facts : Calories 194.3, Fat 10.4, SaturatedFat 3.1, Cholesterol 8.4, Sodium 136.8, Carbohydrate 22, Fiber 6, Sugar 6.7, Protein 7.4
AZTEC PUNCH
Make and share this Aztec Punch recipe from Food.com.
Provided by RecipeNut
Categories Punch Beverage
Time 2m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a pitcher.
- Mix thoroughly and pour into whatever is available, the bigger the better!
- This drink packs a big punch, so don't over do it.
Nutrition Facts : Calories 53.1, Sodium 0.2
AZTEC CASSEROLE
A high-protein, delicious one-meal dish. Made ahead of time, this casserole freezes well and is a good dish on-the-run. Omit ground meat for a vegetarian meal.
Provided by Unknown Or Reset
Categories One Dish Meal
Time 2h40m
Yield 14-16 cups
Number Of Ingredients 17
Steps:
- Ahead of time:.
- Prepare dried beans in a slow cooker.
- Cook on high until tender, (Approx. 3 hours).
- Prepare grains in rice cooker following directions for 2 cups of grain.
- (Approx 70 mins).
- When beans and grains are cooked:.
- In a very large skillet or sautee pan, heat half of the olive oil and brown the meat.
- Remove the meat to drain.
- Add the remaining oil and then cooking over medium heat, add chopped onions, peppers and garlic.
- Cook these until crisp-tender.
- Stir in corn and red chile paste (as desired).
- Add the cooked beans (including all the juice) and the cooked grains.
- Add the drained meat.
- Salt to taste and stir well.
- Simmer the mixture to slightly reduce the liquid and meld the flavors.
Nutrition Facts : Calories 328.7, Fat 8.8, SaturatedFat 2, Cholesterol 51.2, Sodium 72.5, Carbohydrate 42.4, Fiber 6.2, Sugar 1.9, Protein 21.3
AZTEC SOUP (SOPA AZTECA)
This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey.
Provided by Jostlori
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large pot, heat the oil and saute the garlic for 30 seconds.
- Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
- Add the chicken broth and bring to a boil. Add salt and pepper to taste.
- Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
- Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
- Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
- OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.
Nutrition Facts : Calories 199.9, Fat 11.1, SaturatedFat 3.5, Cholesterol 11.6, Sodium 1429.8, Carbohydrate 13.2, Fiber 3.5, Sugar 4.1, Protein 12.6
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