Welcome To Mexican-Recipe

Welcome to Mexican Recipe. Great authentic Mexican Recipes all here under one site, Find many recipes including Burritos, Cruncheros, Enchiladas, Quesadillas, and more.



Great for cooking for the family, learn how to cook authentic Mexican food!

Mexican Breakfast Beef Enchiladas and Eggs

Serves: 2
Prep Time: 10 mins

Ingredients
1 serving tray of 2 ea. El Monterey Beef Enchiladas
4 oz. Frozen shredded potato hash browns
2 ea. Fried eggs any way you want them over easy, sunny side up, or scrambled
To taste Your favorite Enchilada sauce or salsa
To taste Shredded cheddar and jack cheese mix

Directions
1. Prepare El Monterey Beef Enchiladas according to cooking instructions on container. Keep warm.
2. Prepare shredded potato hash browns according to cooking instructions on container. Keep warm.
3. Pan fry eggs to your liking.
4. Begin assembling dish by placing half of the hash browns in the center of a warmed plate.
5. With a spatula place two enchiladas with sauce on top of the hash browns and top enchiladas with eggs and garnish with extra sauce or salsa and more cheese if you like.
6. Serve immediately.

El Monterey Taquito Ranchera Enchiladas

Serves: 4
Prep Time: 1 mins
Total Time: 5 mins

Ingredients
15 El Monterey Shredded Steak Taquitos (or your favorite El Monterey taquitos)
(2) 10 oz. cans Red Enchilada Sauce
8 oz. Salsa (thick chunky)
2 cups Cheddar & Monterey Jack cheese Shredded

Directions
1. Heat up El Monterey Taquitos according to the instructions on the package and keep warm for service.
2. Ranchera Sauce: Combine enchilada sauce and salsa in a heavy bottom sauce pan and bring to a simmer. Add tomato paste for a thicker sauce.
3. Pour enough sauce on the bottom of the casserole dish to coat. Arrange taquitos on top of sauce, then pour remaining sauce over the taquitos. Sprinkle cheese over each taquito and melt in a preheated 375ºF oven for 1-2 minutes before serving.

Chicken Quesadilla Tacos

Serves: 5
Prep Time: 10 mins
Total Time: 30 mins

Ingredients

Sauce:
3/4 cup Heavy whipping cream
8 oz. Refried beans
1/2 cup Red chile or enchilada sauce
1 1/2 Tbl. Chicken base or bouillon cube
1/2 tsp. Ground cumin

Garnish:
2 cups Shredded Iceberg Lettuce
1/2 cup Shredded Green Cabbage
1/4 cup Shredded Red Cabbage
4 Green Onions, thinly sliced
1/4 cup Fresh Cilantro sliced thin
2 ea. Tomatoes chopped
1 large Avocado, cut into thin slices
1 cup Cotija Cheese, Shredded

Directions
1. Prepare five El Monterey Quesadillas according to directions on container.
2. Place sauce ingredients in a blender and blend until creamy.
3. In a heavy bottomed saucepan cook sauce over medium heat, stirring occasionally until temperature reaches 150ºF.
4. Or in a microwaveable bowl heat sauce for 2 minutes or until temperature reaches 150ºF.
5. Mix shredded lettuce, cabbage, green onion, and cilantro in a bowl.
6. Unfold the hot quesadilla enough to spoon bean sauce onto the chicken and cheese filling.
7. Add generous amounts of the shredded lettuce and cabbage mix, top with tomatoes, and avocado slices.
8. Crumble Cotija or another Mexican cheese on quesadillas and serve immediately.

Shredded Steak and Cheese Quesadilla Canaps

Serves: 4
Prep Time: 5 mins

Ingredients
4 El Monterey Shredded Steak and Cheese Quesadillas
1 Avocado peeled and chopped
1/4 White onion diced
1 large vine ripen tomato
1 Fresh Serrano or jalapeno pepper
1/2 tsp Paprika
1/2 tsp Salt
1 Tbl Sour cream
1 Tbl Fresh Cilantro chopped
1/2 cup your favorite salsa
Whole fresh cilantro leaves

Directions
1. Prepare quesadillas according to instructions on box.
2. Mix avocado, onion, tomato, chile, spices and chopped cilantro.
3. Cut quesadillas into thirds, top each wedge with a dollop of guacamole, salsa, and a sprig of cilantro. Serve

Quesadilla Pizza Stacks for Kids

Serves: 4
Prep Time: 5 mins
Total Time: 10 mins

Ingredients
8 El Monterey Chicken Cheese Quesadillas
12 oz. can Refried beans
1 cup Salsa
2 cups Mixed Cheddar and Jack Cheese
1 cup Guacamole
1 cup Sour Cream
As needed Black Olives sliced
As needed Green onions chopped

Directions
"With the help of Mom"

1. Thaw out El Monterey Chicken Cheese Quesadillas.
2. Arrange all other ingredients in small bowls easy for little hands to spread and grab.
3. Place two quesadillas on a microwave safe plate and spread refried beans first then salsa, and then mixed cheese.
4. Ask Mom to help out with the microwave settings and cook according to directions on the package.
5. Once quesadillas are melted carefully top them with remaining ingredients and more cheese if you want. Cut in half and enjoy your personalized quesadilla pizza stack.

Quesadilla Lasagna

Serves: 4
Prep Time: 15 mins
Total Time: 55 mins

Ingredients
4 El Monterey Chicken N Cheese Quesadillas, Thawed
2 cups Chile no beans (your favorite)
1 cup Ricotta cheese (low fat)
2 1/2 cups firmly packed Spinach leaves (fresh with stems removed)
2 cups Shredded Cheddar and mozzarella cheese mix
4 Tbl. Grated Parmesan cheese

Directions
1. In an 8” x 8” casserole dish spread 1/2 cup of chile evenly on the bottom.
2. Place two El Monterey Chicken N Cheese Quesadillas back to back flat in the center of the dish.
3. Mix remaining chile with ricotta cheese and spread a 1/2 cp on top of the quesadillas.
4. Layer and stack the spinach leaves to completely cover the covered quesadillas and finish layer by sprinkling one cup of the cheddar and mozzarella cheese mix evenly over the spinach.
5. Place the remaining quesadillas on top of the layers and complete the lasagna by spreading remaining chile and cheese mix evenly on top of quesadillas.
6. Finish lasagna with the Parmesan cheese and bake lasagna at 375ºF for 30 to 40 minutes or until internal temperature is 165ºF.
7. Allow lasagna to set out of the oven for 5-10 minutes before quartering and serving.

Steak Tamales and Rice Bake

Serves: 4
Prep Time: 15 mins
Total Time: 40 mins

Ingredients
4 El Monterey Tamales, thawed
4 cups cooked Mexican rice
2 cups enchilada sauce
2 cups shredded cheddar and jack cheese

Directions
1. Preheat oven to 350º F.
2. Remove tamales from wrappers and set aside.
3. Greace an 13"x9" x 2" oven-proof casserole dish and spread rice evenly across bottom.
4. Place tamales in dish and evenly pour enchilada sauce over tamales.
5. Sprinkle cheese on top and bake for 20-30
minutes or until internal temperature reaches 160º F.


Serving Suggestion:
Spoon rice and tamales onto individual plates and serve with fresh green salad. Garnish with your choice of guacamole, sour cream, black olives or chopped green onions.

Pine Nut Encrusted Shredded Steak

Serves: 4
Prep Time: 30 mins
Total Time: 55 mins

Ingredients
4 El Monterey 6.5 oz. Shredded Beef Tamales, thawed
1 cup all purpose flour
1/8 tsp. black pepper
1/8 tsp. granulated garlic
1/4 tsp. salt
2 Eggs
1/2 cup milk
2 1/2 cups toasted pinenuts
(1) 18.6 oz. can cut sweetpotatoes
2 tsp. pumpkin spice
1/2 cup heavy cream

Directions
1. Preheat oven to 350º F.
2. Remove tamales from wrappers and set aside.
3. Pour flour, salt, pepper and garlic onto a plate and mix well. Set aside.
4. Break eggs into a wide bowl and whisk in milk until well blended and a little frothy.
5. Lightly pulse blend toasted pine nuts in a food processor, being careful not to over-blend.Leave nuts coarsely chopped. Place onto another large plate and set aside.
6. Line up from left to right: flour, egg mixture, and nuts.
7. Lightly coat tamale with seasoned flour.
8. Dip tamale into egg mixture, being mindful to completely cover tamale, then roll evenly in chopped nuts.
9. Place on a greased baking sheet. Repeat process for remaining tamales.
10. Bake for 20-30 minutes or until internal temperature is 160º F. Serves 4.

Sauce:
1. Place remaining ingredients in a blender and blend until smooth.
2. Pour mixture into a sauce pan and bring to a simmer slowly over low heat. Be careful not to boil.


Serving suggestion:
Serve with seasonal vegetables such as summer squash, tomatoes and onions, or roasted winter squash. Garnish with fruit salsa, apple relish, or pomegranate seeds. Serve with fresh green salad.

Recipe Variation:
Try substituting walnuts or pecans for pine nuts.

Calabacitas & Rice Casserole

Serves: 6
Prep Time: 10 mins
Total Time: 25 mins

Ingredients
1 Tbl. Olive oil
1 cup White Onion, sliced
2 cups Zucchini Squash, sliced
2 cups Yellow Squash, sliced
(1) 14.5oz. can Diced Mexican Tomatoes with Chiles, drained
2 cups Mexican Rice, cooked
2 cups Jack n Cheddar Mix Cheese

Directions
1. In a large skillet heat up olive oil.
2. Sauté onions until translucent then add squash and cook until tender.
3. Add tomatoes and cook until tomatoes are just about to simmer.
4. Take off heat and mix in cooked rice thoroughly.
5. Fold cheese into mix; spoon mix into greased soufflé or large coffee cups and bake until cheese is melted.
6. Invert onto serving plates hot and serve immediately.

Tamale Rice Bowl

Serves: 6
Prep Time: 5 mins
Total Time: 25 mins

Ingredients
6 El Monterey Beef Tamales
6 cups Cooked Mexican Rice
3 cups Chile Con Carne
12 oz. Shredded Cheddar & Jack Mix
12 oz. Sour Cream
3 stalks Green Onions

Directions
1. Heat up El Monterey® Beef tamales according to the instructions on the package and hold.
2. In a medium sauce pan heat up on the stove top chile con carne; add water or stock to thin out if chile is too thick.
3. In a microwave proof bowl heat up Mexican rice in a microwave until done.
4. Carefully remove the husks from the tamales and chop them up into 3-4 pieces each.
5. Spoon one cup of hot rice into service bowl, place chopped tamale on top of rice, spoon hot chile over top of tamale and rice; garnish with cheese, a dollop of sour cream, olives, green onions

Beef Tamale Nachos

Serves: 4-6
Prep Time: 5 mins
Total Time: 20 mins

Ingredients
6 El Monterey Beef Tamales
1 lb. Pasteurized processed cheese
(1) 10 oz. can diced tomatoes and chilies
1 lb. Nacho corn chips (your favorite)
1 cup diced fresh tomato
1 cup diced fresh green onions
1 cup sliced black olives
1/4 cup chopped fresh cilantro

Directions
1. Heat up El Monterey tamales according to instructions on package, remove tamales from package after hot and slice each tamale into 4 slices, keep warm and set aside for assembly.
2. Combine cheese and canned tomatoes and chilies in a microwave proof bowl and heat for 9 minutes or until cheese is melted and mix up well; keep warm and set aside for assembly.

Assembly:
1. On a large platter spread out a single layer of corn chips, pour 1/3 of the cheese sauce over chips, evenly distribute 2 sliced tamales over chips and cheese, along with a third of the tomatoes, green onions, and olives.
2. Repeat layering process for two more layers and finish nachos in a 375ºF oven for 2 minutes or just enough to heat up cheese and tamales, careful not to toast the nacho chips too much. Serve hot and immediately.

Tamales Over Southwestern Cream of Tomato Soup

Serves: 4
Prep Time: 10 mins
Total Time: 20 mins

Ingredients
4 El Monterey Tamales
1 cup Your Favorite canned Red Chile Sauce
26 oz. can Tomato Soup (condensed)
(1) 12 oz. can Evaporated milk (Or substitute 1 1/2 cup of cream or half-and-half)
24 oz. bag Frozen vegetables (corn, onion, red pepper, green pepper)
10 oz. pkg. Frozen spinach
to taste Salt and freshly ground black pepper
1/4 cup Cotija cheese freshly crumbled (optional)

Directions
1. Heat up El Monterey Tamales according to package instructions and keep warm. You may also use any of our Burritos or Chimichangas.
2. Mix and heat up the red chile sauce and tomato soup, and milk or cream in a saucepot, simmer for 5 minutes or until all the flavors have blended, adjust flavor with salt & pepper; keep warm on a back burner.
3. In a separate skillet on medium high heat, add vegetables and spinach to 1/4 cup water or chicken broth. Heat up. Season vegetables with salt and pepper to taste. Simmer until vegetables are tender and hot, approximately 5 to 7 minutes.
4. Using a slotted serving spoon evenly portion the vegetables in large wide soup bowls mounding the vegetables in the middle of the bowl as high as possible.
5. Ladle about 1 1/2 cup hot soup into bowls around the bottom of the bowl next to the vegetables; try not to cover the vegetables too much.
6. Unwrap and lay hot El Monterey Tamales flat over the top of the vegetables, garnished with crumbled Cotija cheese and sliced green onions, if desired. You may also substitute Feta cheese for the Cotija.

El Monterey Crunchero Spicy Hot Crab Dip

Serves: 16
Prep Time: 15 mins
Total Time: 30 mins

Ingredients
2 boxes or 16 Nacho Cheese & Beef El Monterey Cruncheros
1 cup Mayonnaise
2 cups Cheddar & pepper jack cheese shredded
1 1/2 tsp. Chile powder blend
1 tsp. Worcestershire sauce
1/2 tsp. or to taste Tabasco sauce
1/4 tsp. Mustard ground
1/4 tsp. or to taste Cayenne pepper ground
1 lb. Fresh lump Dungeness crab meat, cleaned and picked over twice

Directions
1. Pre heat oven to 350 F
2. Prepare Cruncheros according to directions on container and keep warm.
3. Combine mayonnaise, half of the cheese, all chile, Worcestershire, Tabasco, Mustard, and Cayenne; mix well.
4. Fold crab meat into mix.
5. Place mix into a round casserole or deep pie dish and finish with remainder of cheese.
6. Bake in oven for 12-15 minutes or until mix turns golden and bubbles on the side.
7. Use Cruncheros to dip or pour sauce over them.

Traditional Taquito Platter

Serves: 4-5
Prep Time: 5 mins
Total Time: 25 mins

Ingredients
20 El Monterey corn or flour taquitos
Shredded Cheddar or Mexican Cheese Blend
(1) 8 oz. jar chunky salsa verde
1 cup sour cream
1 bag ready to eat shredded lettuce
1 ripe avocado cubed or sliced
2 large ripe tomatoes- cubed
1 small onion - chopped
Salt to taste

Directions
1. Prepare taquitos following packaging directions.
2. In a bowl, mix chunky salsa verde with sour cream (add salt to taste)
3. Place hot taquitos on plate (4 - 5 per person)
4. Top with shredded lettuce, chopped onion, diced tomatoes, and avocado cubes, then sprinkle with shredded cheese.
5. Drizzle salsa verde and sour cream blend on top.

Nacho Style Taquitos

Serves: 2-3

Ingredients
6-8 each El Monterey Beef and Cheese and/or Chicken and Cheese Taquitos
1/2 cup Black Beans
1/2 cup Shredded cheese
1/4 cup diced tomatoes
2 Tbl. sliced olives
1/4 cup sour cream
1 Tbl. chopped green onions
1/3 cup salsa

Directions
1. Heat taquitos per package instructions, and then arrange on a platter.
2. Top taquitos with black beans.
3. Sprinkle shredded cheese over all, and place under broiler until cheese melts.
4. Garnish platter with diced, tomatoes, sour cream, olives and green onions.
5. Serve immediately with side of salsa.

Santa Fe Roll-Ups

Serves: 10-12
Prep Time: 30 mins
Total Time: 40 mins

Ingredients
2 cups of your favorite guacamole
(2) 16 oz. packs cream cheese, softened
1 box Grilled Chicken and Cheese Flour Taquitos (20 count)
1/3 cup diced tomatoes and green peppers
1/3 cup finely diced red bell peppers
1/4 cup diced green onions
2 1/2 cups finely shredded cheddar and jack cheese
2 Tbl. finely chopped jalapenos in brine
1 tsp. salt
1/2 tsp. cumin
2 tsp. oregano
1/2 tsp. black pepper
(10) 10" flour tortillas preferably tomato or red pepper for holiday color

Directions
1. Place taquitos in the refrigerator for 4 hours to soften.
2. Combine cream cheese and guacamole in a mixing bowl, and mix thoroughly with a heavy-duty mixer attachment.
3. Add red bell peppers, green onions, and jalapenos to mixture and mix thoroughly.
4. In a separate bowl, mix spices with tomatoes.
5. Blend tomato mixture into the guacamole mixture, mixing well.
6. Spread approximately 1/3 cup guacamole-tomato mixture evenly on top of one flour tortilla.
7. Sprinkle 1/4 cup cheese evenly over the spread.
8. Take two taquitos and cut the doughy ends off about 1/4".
9. Place the two taquitos end to end 1/3 down the flour tortilla with the spread on and begin to roll the taquitos tightly into the flour tortilla.
10. Wrap in saran wrap and refrigerate. Make 9 more roll-ups.
11. Warm wraps in the microwave 30 seconds per wrap in film and let set for 5 minutes before slicing into spiral shaped appetizers. Serve with cowboy or chipotle ranch sauce.

El Monterey Taquito Salad

Serves: 8-10
Prep Time: 10 mins
Total Time: 20 mins

Ingredients
20 each beef or chicken corn taquitos
6 cups Shredded iceberg lettuce
2 cups diced fresh tomatoes
(2) 11 oz. cans Mexican corn, drained
(2) 15 oz cans black beans, drained
2 cups shredded cheddar and jack cheese
1/4 cup sliced olives
1/4 cup chopped green onions

Spicy Ranch Dressing:
3 cups of ranch dressing mixed with 3 tablespoons of diced jalapenos in juice. Refrigerate before using.


Directions
1. Defrost the taquitos for at least 2 hours in the refrigerator and cut them into 3’s or 4’s your choice and preheat the oven to 350°F.
2. Place taquitos on a bake sheet in a 350°F oven and bake 6-8 minutes until golden brown and crunchy. Turn oven off, open it slightly to allow heat to slowly dissipate and hold taquitos.
3. Place half of the lettuce in the bottom of a large deep glass bowl, layer the drained Mexican corn evenly over the lettuce, then layer the drained black beans evenly over the corn, then layer the diced tomatoes evenly over black beans, then layer half of the cut taquitos over tomatoes.
4. Repeat the layering process with the remaining ingredients, leaving the cheese, olives, and green onions to garnish the top.
5. Serve salad mix and apply Spicy ranch dressing as needed.

Quick Taquito Salada

Serves: 3-4
Prep Time: 5 mins

Ingredients
6-8 El Monterey Chicken and Cheese Taquitos
1 bag Fresh Pak Santa Barbara Prepared Salad Mix
Chipotle Ranch Salad Dressing; see recipe below
3/4 cup Tomato, diced, salad garnish
(1) 3 oz. can Sliced Olives, drained, salad garnish
1/4 cup Green Onion, diced, salad garnish
1/2 cup Shredded Cheese, salad garnish

Directions
1. Bake taquitos per package instructions. Remove from oven and let cool 5 minutes, slice when cool enough.
2. Prepare salad dressing.
3. Meanwhile, combine salad mix and select toppings.
4. Add previously prepared Chipotle Ranch salad dressing over top of salad.
5. Place salad onto serving plates and place sliced taquitos over top of salad. Top with cheese or other desired toppings.


Chipotle Ranch Salad Dressing
Makes 8 oz.

Ingredients:
1/4 cup canned Chipotle in Adobo
3/4 cup Hidden Valley Ranch Salad Dressing

Procedure

1. Puree the can of Chipotle chilies in adobo. (left over puree can be frozen or reserved in refrigerator)
2. Mix puree and ranch dressing together and serve.

Flour Taquitos with Southwestern cream of Squash Soup

Serves: (4) 1 cup Servings
Prep Time: 20 mins
Total Time: 60 mins

Ingredients
4 El Monterey Flour Taquitos
1 lb. Zucchini Squash, cut in 1" cubes
1 lb. Yellow Squash, cut in 1" cubes
1/2 lb. Potatoes, cut in 1" cubes
4 cups Chicken or Vegetable Broth
2 cups Heavy Cream
Salt, White Pepper, Granulated Garlic, seasoned to taste

Directions
1. Follow the reheat instructions on the package of El Monterey® Flour Taquitos and hold in a warm oven.
2. In a medium large stockpot bring to a simmer the squash, potatoes, and broth. Cook until vegetables are completely broken down and easy to puree.
3. Puree soup mix a with a submersible blender or in batches in a food processor, or for a more chunky texture simply break vegetables down with a stiff wire whip.
4. Add cream and bring to a simmer; adjust seasoning to taste and serve immediately.
5. Serve hot with El Monterey® Flour Taquitos.

Chicken Taquito Suiza Enchiladas

Serves: 3-4 taquito servings
Prep Time: 5 mins
Total Time: 15 mins

Ingredients
12 El Monterey Chicken Taquitos
(1) 19 oz. can Green Enchilada sauce
(1) 12 oz. can Evaporated Milk or 12 oz. cream
1 1/2 cups Sour cream or Mexican Crema
2 cups Monterey Jack cheese Shredded

Directions
1. Heat up El Monterey Chicken Taquitos according to the instructions on the package and keep warm for service.
2. Combine enchilada sauce and milk or cream in a heavy bottom sauce pan and bring to a simmer.
3. Stir in sour cream and keep warm for service.
4. In a casserole dish pour enough sauce on bottom to just cover the bottom of casserole, arrange taquitos on top of sauce, pour remaining sauce over the taquitos sprinkle cheese over each taquito and melt in a preheated 375ºF oven for 1-2 minutes.

Taquitos Over Rice & Beans

Serves: 4
Prep Time: 10 mins
Total Time: 20 mins

Ingredients
12 El Monterey Taquitos
2 Tbl. Olive oil
1/2 cup White onions diced
1/2 cup Celery diced
1/2 cup Green bell pepper diced
1 tsp. Garlic fresh crushed
1/2 cup Ham diced
1/4 tsp. Thyme ground or whole leaf
1/4 tsp. Oregano ground or whole leaf
1/8 tsp. Cayenne pepper
To Taste Black pepper & salt
(1) 12 oz. can Whole beans (pinto or red)rinsed and drained
4 cups Quick Instant Mexican Rice (hot and cooked)
1 1/2 Cups Chunky red salsa

Directions
1. Heat up taquitos according to the instructions on the package.
2. In a large sauté pan heat up olive oil and sauté onions, celery, peppers, and garlic until onions are translucent.
3. Add ham and seasoning and continue to cook until ham is slightly browned.
4. Add beans and cooked rice and mix ingredients well continue to cook until steam starts rising from pan and all ingredients are hot.
5. On a large platter mound and spread rice mix, arrange hot taquitos on platter and pour hot sauce over taquitos. Serve immediately.

Mexican Grill Taquito Tempura Battered Bites

Serves: 2

Ingredients
4 El Monterey Mexican Grill Chicken Taquitos
1 box Tempura batter
2 cups White Rice (cooked)
1 Carrot (shredded)
1/4 cup Teriyaki Pineapple Honey Glaze (your favorite brand)
1 Stalk Green onions chopped

Directions
1. Thaw El Monterey Mexican Grill Chicken Taquitos and cut them into thirds and set aside.
2. Prepare and preheat deep fat fryer according to manufacturer’s specifications to 375ºF. Read operating and frying instructions first before cooking.
Or use a heavy bottomed medium size stockpot with frying oil; all you need to fry this product is about 4 inches of oil. Heat oil to 375ºF and use a frying or candy thermometer to measure oil temperature. Always fry at the given temperatures, allow oil to reheat to given temperatures between batches of frying foods. Always wear protective eye wear when deep fat frying.
3. Prepare boxed tempura batter mix according to instructions on package.
4. Double lined a cookie sheet pan with good absorbent paper towels. Preheat oven to 160ºF.
5. Batter dip 3 or 4 of the cut taquitos using a long tine BBQ fork. Roll taquitos in batter and fully coat them. Lift taquitos out of batter and shake them well up and down several times to drain excess batter. Gently lower fork tines into fry oil and with another fork release bites into oil and allow them to cook until bites are lightly browned.
6. Once bites begin to brown scoop bites out of oil with a wire flat strainer and shake them well up and down several times to drain excess oil. Place bites on lined cookie sheet and allow them to drain. Place cookie sheet in oven to hold and keep warm. Do not cover products.
7. To serve: place rice in center of serving plate and spread carrots around rice. Arrange fried taquito bites around rice. Drizzle glaze and sprinkle green onions over rice and taquito bites. Have extra sauce on the side for dipping.

Taquito Bite Kabobs

Serves: 6 skewers
Prep Time: 60 mins
Total Time: 70 mins

Ingredients
10 El Monterey Taquitos
6 Pearl Onions
2 Zucchini squash
2 Yellow squash
2 Red bell pepper
2 Green bell pepper
6 Mushroom
6 Cherry tomato
6 Serrano pepper
1/2 cup Pineapple apricot jam

Directions
1. Prepare and ignite grill according to manufacturer specifications and use the medium to low heat area on the grill for cooking.
2. Bring about 2 quarts of water to a boil and add about a tablespoon of salt to the water.
3. Cut El Monterey Taquitos into thirds and set aside.
4. Peel onions and cut tips, cut squash into large 1-inch cubes, and cut peppers into 1-inch squares. Dip each vegetable into boiling water for about a minute just to get them lightly blanched and allow them to cool quickly by dipping them into ice water or on a cookie sheet in the refrigerator for about 20 minutes.
5. Skewer the Taquitos and vegetables however you like alternately i.e.
{vegetable-taquito-vegetable - vegetable-taquito-vegetable-vegetable-taquito} and so on.
6. Lightly brush skewers with olive or vegetable oil and grill them up for about 2-3 minutes on each side or until desired doneness is achieved. Once the skewers are about half way done begin basting them with the jam

El Monterey Taquito Ranchera Enchiladas

Serves: 4
Prep Time: 1 mins
Total Time: 5 mins

Ingredients
15 El Monterey Shredded Steak Taquitos (or your favorite El Monterey taquitos)
(2) 10 oz. cans Red Enchilada Sauce
8 oz. Salsa (thick chunky)
2 cups Cheddar & Monterey Jack cheese Shredded

Directions
1. Heat up El Monterey Taquitos according to the instructions on the package and keep warm for service.
2. Ranchera Sauce: Combine enchilada sauce and salsa in a heavy bottom sauce pan and bring to a simmer. Add tomato paste for a thicker sauce.
3. Pour enough sauce on the bottom of the casserole dish to coat. Arrange taquitos on top of sauce, then pour remaining sauce over the taquitos. Sprinkle cheese over each taquito and melt in a preheated 375ºF oven for 1-2 minutes before serving.

El Monterey Taquito Croutons

Serves: 8
Prep Time: 5 mins
Total Time: 6 mins

Ingredients
12 El Monterey Steak Taquitos cut into quarters (or your favorite El Monterey taquitos)
1/2 cup Parmesan Cheese

Directions
1. Prepared quartered taquitos according to package directions for oven baking, deep or pan-frying, until crispy.
2. Transfer cooked quarters to mixing bowl, sprinkle with Parmesan cheese and toss until fully coated. (To assure complete coating of cheese, pour a tablespoon of salad oil over taquitos and fully coat them before adding the Parmesan cheese.)
3. Place parmesan-coated taquitos on a lined or greased cookie sheet. Sprinkle any remaining cheese over taquitos. Bake in a 400ºF oven for about 1 minute or until the cheese melts. Be careful not to over brown taquitos.
4. Serve warm or just cooled over salads, with soups, or as a snack.. Use a creamy Chipotle Bacon Ranch dressing (see recipe below) to add some zest to your salad or as a spicy dip.

Chipotle Ranch Bacon Dressing
Makes about 2 1/2 cups

2 cups Ranch Dressing
1 Tbl. Chipotle puree
1 tsp. Garlic puree
1/2 cup Bacon bits

1. Mix all ingredients together and refrigerate for an hour before using.
2. Toss dressing with any green salad.

El Monterey Chicken Corn Taquito Soup

Serves: 8
Prep Time: 15 mins
Total Time: 23 mins

Ingredients
16 El Monterey Chicken Corn Taquitos
9 cups Water
8 cubes Tomato Bouillon w/ chicken flavor*
1 cup Red onion diced
1 cup Zucchini diced
1 cup Tomato diced
1 cup Carrot diced
1 cup Celery diced
1 cup Cilantro chopped
1 cup Green onion diced

Directions
1. Heat up El Monterey Shredded Taquitos according to the instructions on the package and keep warm for service.
2. Combine water and bouillon cubes in a saucepan and bring to a boil and maintain for a minute. Hold broth on low until ready for service.
3. Combine all vegetables and mix well. Divide vegetables evenly into 8 serving bowls that have been heated in a warm oven.
4. Return broth to a boil on stove. Remove from heat and pour over vegatables into serving bowls. Serve immediately with two El Monterey Taquitos in each cup.

Taquito Quiche Cups

Serves: 12
Prep Time: 10 mins
Total Time: 40 mins

Ingredients
1 1/2 cups Cheddar & Monterey Jack shredded cheese mixed
3/4 cup Bacon bits or minced ham
1/2 cup Green onion chopped
1/4 cup Serrano chile minced
6 Eggs
3 cups Half-n-half or whole milk
1 cup Nacho Cheese flavored corn tortilla chips ground
12 El Monterey Beef Steak Corn Taquitos (or any flavor)

Directions
1. Cut 12 El Monterey Taquitos in half and set aside.
2. Move oven rack to the second position from the bottom. Preheat oven to 350ºF. Line standard size muffin pan with paper muffin cups and spray with food release. Place muffin pan on a cookie sheet for easy transport.
3. Evenly distribute cheese, bacon, green onions, and chilies in each muffin cup.
4. Make the custard by whisking eggs in a large bowl until frothy. Add half-n-half or milk and mix thoroughly. Evenly pour and distribute custard among all the muffin cups.
5. Bake muffins for approximately 10 – 15 minutes or until the custard just begins to firm up. Gently open oven door and remove cookie sheet and place on counter nearby and close oven immediately.
6. Press the cut ends of two taquito halves at an angle into the center bottom of each muffin cup. Sprinkle the ground corn tortilla chips over the tops and return muffin pan to the oven for an additional 10-15 minutes. When custard is firm and taquitos are crisp and hot, turn oven off and allow Taquito cups to set and rest in the oven 5-10 minutes before serving.

Mexican Cheese Ball

Serves: 16-20

Total Time: 6 mins

Ingredients
30 El Monterey Taquitos
2 cups Nacho Cheese flavored corn tortilla chips ground
2 cups Cream cheese, softened
1 cup Cheddar cheese shredded
1 cup Monterey Jack cheese shredded
2 cups Pepper jack cheese shredded
1/4 cup Green onions chopped
2 Tbl Serrano or jalapeno peppers minced

Directions
1. Prepare El Monterey Taquitos as suggested on package and keep warm.
2. Place ground tortilla chips in a large mixing bowl or on a flat cookie sheet and set aside.
3. Combine all of the ingredients except for the Taquitos and tortilla chips until thoroughly mixed and the lumps have been worked out of the cream cheese.
4. Lightly spray food release on your hands and gather the cheese mix with your hands to form a ball.
5. Roll the cheese ball in the ground tortilla chips until completely coated. Serve immediately by arranging hot taquitos around cheese ball.
6. Allow cheese ball to sit at room temperature to soften an hour or so once taken out of refrigerator away from the heat before arranging the cooked taquitos around it.


Note: This can be made 2-3 days ahead. Seal cheese ball in plastic wrap and place in refrigerator until ready to use. Before serving, allow chilled cheese ball to sit at room temperature for an hour to soften.

El Monterey Corn Taquitos con Mac 'n Cheese

Serves: 3-4
Prep Time: 3 mins
Total Time: 28 mins

Ingredients
6-8 El Monterey Taquitos - any variety
1 box Mac n Cheese dinner original flavor

Directions
1. Prepare El Monterey Taquitos as directed on package.
2. While taquitos are cooking, prepare Mac n Cheese dinner according to instructions on package.
3. Remove taquitos from oven, cut in quarters and add to Mac n Cheese. Serve immediately.

Salsa Spiked Spanish Rice with Taquitos

Serves: 6
Prep Time: 10 mins
Total Time: 20 mins

Ingredients
1 Package of El Monterey Taquitos
1 Package of Spanish Rice mix
1 cup Cilantro, chopped
1/2 cup Purple onion, chopped
1 Tbl Jalapeno, minced
1 Tbl Lime juice

Directions
1. Prepare rice according to package directions.
2. Combine cilantro, onion, jalapeno and lime juice to prepare a salsa.
3. Heat El Monterey Taquitos according to the packaging, keep warm.
4. When rice is ready, gently fold in salsa. Serve with burritos and taquitos. Garnish with avocado and sour cream, if desired.

El Monterey Taquito Chilaquille Scramble

Serves: 3-4
Prep Time: 8 mins

Ingredients
6 El Monterey Taquitos - any variety
To coat pan Cooking oil
1/4 cup White or yellow onions diced
1/4 cup Green bell peppers diced
1/4 cup Tomatoes diced
6 Large eggs lightly beaten
To taste Salt & black pepper
1 cup Shredded cheddar and Monterey Jack cheese blend

Directions
1. Prepare El Monterey taquitos as directed on package; cut taquitos into quarters and hold in a pre-heated oven at 200F.
2. Over medium high heat, heat up a non-stick coated pan with enough cooking oil to lightly coat the bottom of the pan. Once oil is hot, saut onions, peppers, and tomatoes until onions are translucent, about 5 minutes.
3. Remove taquitos from oven, add to the skillet, and continue to saut until taquitos start to lightly brown.
4. Stir in eggs with a rubber spatula and turn heat to medium and cook eggs while scrapping the bottom of the pan with spatula to avoid over cooking the eggs. Once the eggs have just about cooked, turn heat to medium low, spread the cheese evenly over the entire surface of the skillet. Keep scraping the pan until all the eggs have cooked and the cheese is melted. Serve immediately.

Burritos with Breakfast Sausage Hash Topping

Serves: 4
Prep Time: 5 mins
Total Time: 25 mins

Ingredients
4 El Monterey beef and bean chimichangas
(1) 10 oz. package breakfast sausage or if you feel adventurous try chorizo - the traditional Mexican sausage
1 cup frozen hash browns - diced
1/4 cup chopped onion
1/4 cup cubed Poblano/Pasilla pepper
Salsa
Sour cream (optional)
Your favorite guacamole (optional)

Directions
1. In saut pan -sprayed with vegetable release- over medium heat saut sausage or chorizo for ten minutes.
2. Add frozen potatoes, saut about 5 minutes or until potatoes are soft.
3. Add diced Poblano pepper and onion. Saut until mixture is brown.
4. Heat burritos or chimichangas following packaging directions.
5. Top burritos or chimichangas with hash.
6. Add garnish as desired and serve with your favorite salsa.

One-Dish Burrito Casserola

Serves: 8
Prep Time: 5 mins
Total Time: 55 mins

Ingredients
3 cups cooked instant rice
3/4 cup chunky salsa- medium
1/2 cup water
8 El Monterey Beef and Bean Burritos- frozen*
3/4 cup chunky salsa- medium
8 oz. shredded cheddar cheese
3 oz. of canned sliced olives, drained
1/4 cup chopped green onions

Directions
Preheat oven to 350F

1. Spray 9"x11" baking pan with non-stick cooking spray.
2. Combine instant rice, 3/4 cup salsa and water directly in the prepared pan; then spread mixture evenly to cover bottom of pan.
3. Arrange burritos evenly over rice mixture and top with 3/4 cup salsa.
4. Bake for 45-50 min covered.
5. Remove from oven. Sprinkle with shredded cheese, and garnish with olives and green onion. Serves eight.

10 Pack Burrito Bake

Serves: 4
Prep Time: 10 mins
Total Time: 40 mins

Ingredients
(1) 10 pack of El Monterey Burritos or Chimichangas
(1) 8" x 8" x 3" deep casserole dish and cover
as needed pan release spray
(2) 12 oz. cans red or green enchilada sauce
(1) 11 oz. can Mexican corn, drained
1/2 cup black olives
2 cups shredded Jack and cheddar cheese

Directions
1. Defrost the whole bag of burritos by placing them in the refrigerator for 8 hours prior or overnight. When burritos are soft cut each burrito in half. Preheat an oven to 375F.
2. Spray inside of casserole with pan release spray. Pour half a can of enchilada sauce in the bottom of the casserole dish. Stand up the burrito halves cut side down 2 inches apart in the casserole and sauce. Spoon in between the burrito halves and sauce the can of corn, olives, and sprinkle the cheese on top.
3. Bake 20-30 minutes. Allow casserole to rest outside of the oven before serving.

Grilled El Monterey Burritos in Smoked Southwestern Corn Custard

Serves: 6
Prep Time: 60 mins
Total Time: 65 mins

Ingredients
6 El Monterey Burritos (customer's choice)
(1) 15 oz. can whole kernel corn, drained
(1) 15 oz. can creamed corn
2 eggs, beaten
1 cup milk or half n half
2 tsp. cumin
2 tsp. granulated garlic
1/8 tsp. white pepper
1 tsp. chile powder
2 Tbl. chopped cilantro
90-100 Ritz crackers; crushed fine
1/2 cup chopped green onions
1/4 cup chopped red bell peppers

Directions
1. Preheat oven to 350ºF & Fire up your indoor or outdoor electric grill.
2. Fully thaw burritos and liberally brush with cooking oil. Grill burritos on all sides to completely reheat to an internal temperature of 165ºF. Wrap in foil to keep warm.
3. In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, seasonings, cilantro, crackers, green onion; and red peppers mix well.
4. Pour mixture into a lightly butter casserole dish and place grilled burritos in casserole dish. Bake at 350ºF (175ºC) for 50 minutes.

Beef and Bean Burrito Dumplings in Beef Stew

Serves: 4
Prep Time: 5 mins
Total Time: 35 mins

Ingredients
(1) 25 oz. Beef Stew (canned or frozen)
14 oz. can Beef broth
4 El Monterey Beef and Bean Burritos

Directions
1. Prepare beef stew as directed.
2. Add beef broth to contents and simmer product until done.
3. Half way through the process given on the instructions place burritos that have been cut into thirds just on top of the surface of the stew, careful not to submerge burritos.
4. Cover pot and allow simmering for the remainder of the time. The longer allowed simmering the softer the burritos get and absorb more flavor of the stew.
5. Serve 3 cut pieces of burritos in bowls with stew.

Burrito Pile-up w/ Spanish Rice

Serves: 10
Prep Time: 15 mins
Total Time: 25 mins

Ingredients
2 Packages of Spanish Rice Mix
(1) 10-Pack El Monterey Beef n Bean Burritos
40 oz. can chile con carne
1 cup water
2 cups cheddar cheese shredded

Directions
1. Prepare rice according to package directions. Heat El Monterey Burritos according to the packaging, keep warm.
2. Bring chile, with the water added, to a simmer.
3. Place the Spanish Rice on large platter, pour half the chile over the rice, sprinkle with half the cheese. Arrange the burritos over the chile and cheese, pour the rest of the chile and cheese over the burritos. Melt cheese under a broiler or in a pre-heated 375°F oven. Serve immediately.

Mexican Knock-Out Grilled Chicken Cheese Chimichangas and Vegetables

Serves: 4
Prep Time: 30 mins
Total Time: 80 mins

Ingredients
4 El Monterey Chicken Cheese Chimichangas
4 cups Quick Instant Mexican Rice (hot and cooked)
1/2 cup Olive oil
To Taste Salt, Black Pepper, & Granulated Garlic
2 Portobello mushrooms whole and de-stemmed
4 large Squash (zucchini & yellow) lengthwise sliced in half
1 large Red onion 1/4" thick sliced rounds
4 Bell peppers (red & green) stemmed and cored cut into 1/4" thick rings
12 Spears of asparagus
3 large Beefsteak tomatoes sliced 1/4" thick
4 Assorted chilies (your choice) uncut

Directions
1. Follow pre heating and operating instructions for your indoor grill press.
2. Completely thaw out the Chimichangas before cooking them. Place Chimichangas on grill and cook for 5-10 minutes. Turn Chimichangas over after two minutes and finish cooking. Internal temperature must reach 160ºF before serving. Place Chimichangas in a warm oven to hold.
3. On a large platter mound and spread evenly the prepared Mexican Rice. Hold in a 150ºF oven. Put cooked Chimichangas in the center of the platter over the rice.
4. Liberally brush all cut vegetables with olive oil and season to taste.
5. Grill each vegetable together and until done to desired doneness. Some vegetables may take longer than others. Wipe the grill down after each vegetable is cooked.
6. As each vegetable is cooked, arrange on the platter.
7. Serve as soon as all the vegetables are cooked.

Chicken Cheese Chimichanga w/ Grilled Vegetables

Serves: 4
Prep Time: 20 mins
Total Time: 50 mins

Ingredients
4 El Monterey Chimichangas
2 Zucchini (sliced in half)
2 Yellow squash (sliced in half)
1 Green bell pepper (cut into 4 flat sides)
1 large Red bell pepper (cut into 4 flat sides)
1 large Yellow bell pepper (cut into 4 flat sides)
12 large Asparagus
4 Portabella mushrooms
2 Tomatoes (cut in half)
2 White Onion (cut into round thick slices)
1 cup Balsamic dressing (your favorite vinaigrette)
1 cup Alfredo Sauce (your favorite off the grocery shelf)
1 cup Salsa (your favorite off the grocery shelf)

Directions
1. Reconstitute Chimichangas according to the package instructions.
2. Marinate vegetables in vinaigrette and grill them to al dente (still firm but not raw).
3. Mix Alfredo and Salsa; bring to a simmer.
4. Arrange vegetables and chimichangas on platter; pour 1 cup of sauce over Chimichangas and reserve the rest for dipping vegetable.

Stuffed Chimichanga

Serves: 4
Prep Time: 20 mins
Total Time: 50 mins

Ingredients
4 El Monterey Chimichangas
1 lb. Beef Tri tip (marinated, grilled, and cut into strips)
2 Red bell peppers (grilled and cut into strips)
2 Green bell peppers (grilled and cut into strips)
1 White onion (grilled and cut into strips)
Salsa - To Taste
Guacamole - To Taste
Sour cream - To Taste
Lime Wedges - To Taste

Directions
1. Prepare El Monterey Chimichangas according to the package instructions and keep them warm.
2. Prepare and ignite grill according to manufacturer specifications and use the medium to high heat area on the grill for cooking.
3. Cook Tri Tip and vegetables on grill and prepare them by cutting into strips.
4. Prepare individual or a platter full of stuffed Chimichangas by splitting open the center of each Chimichanga and topping with grilled Tri Tip, vegetables and your favorite salsa. Serve with guacamole, sour cream, and lime wedges.

Burrito Pile up w/ Corn Chips

Serves: 10
Prep Time: 15 mins
Total Time: 23 mins

Ingredients
(1) 10-Pack El Monterey Beef n Bean Burritos
40 oz. can Chile Con Carne
1 cup Water
1 lb. Corn Chips
2 cups Cheddar Cheese shredded

Directions
1. Heat up El Monterey Burritos according to packaging and keep warm.
2. Heat up Chile Con Carne with the water added, and bring to a simmer. Hold on stove top until assembly.
3. Place corn chips on large serving platter, pour half of the chile over the chips and sprinkle half of the cheese over the chile. Arrange the hot burritos over the chile and cheese and finish by pouring the rest of the chile and cheese over the burritos. Melt cheese under a hot broiler or in a pre heated 375°F oven. Serve immediately.

Easy Mole Chimichangas

Serves: 8
Prep Time: 4 mins
Total Time: 24 mins

Ingredients
8 El Monterey Chimichangas
3 Tbl Vegetable oil
1 Tbl Crushed garlic cloves
1 1/2 Cups Diced onion
3 tsp Chinese 5 Spice
2 Tbl Chili powder
2 tsp Sugar substitute
2 Tbl Cocoa powder unsweetened
3/4 tsp Salt
2 Tbl Peanut butter smooth
8 oz. can Diced tomatoes
2 1/2 cups Chicken broth

Directions
1. Heat up El Monterey Chimichangas in the conventional oven as directed on the package and keep warm.
2. In a heavy bottom saucepan heat up vegetable oil on medium high heat. Add onions and garlic and sauté until onions are translucent.
3. Add all the dried spices, bring temperature down to medium low and continue to cook for 1 or 2 minutes.
4. Stir in peanut butter and dissolve in mix. Add tomatoes and broth then bring back to a simmer on medium heat and hold.
5. In a service platter, ladle sauce underneath or smother over El Monterey Chimichangas and garnish with shelled, chopped peanuts.

El Monterey Green Chile n Beef Burrito Bake

Serves: 10
Prep Time: 1 mins
Total Time: 16 mins

Ingredients
(1) 10-Pack El Monterey Green Chile n Beef Burritos
28 oz. Can Green Chile Enchilada Sauce
8 oz. Jar Chile Con Queso

Optional: Fresh tomatoes, avocados or green onions for garnish.

Directions
1. Microwave El Monterey Burritos according to the package and keep warm.
2. While Burritos cook, combine enchilada sauce and queso in a saucepan and bring to a simmer.
3. Coat bottom of casserole pan with 1 1/2 cups of sauce. Arrange hot burritos on top. Finish by covering with the remaining warm sauce.
4. Garnish with fresh tomatoes, avocados, or green onions. Serve immediately.

El Monterey Burritos-n-Fries Pile-up

Serves: 10
Prep Time: 2 mins
Total Time: 17 mins

Ingredients
(1) 10-Pack El Monterey Burritos (any flavor)
32 oz. bag Frozen French Fries
2 lb. Velveeta cheese
14 oz. can Diced tomatoes with chile and onions

Directions
1. Heat up El Monterey Burritos as directed on the package and keep warm.
2. Heat up French fries as directed on the package and keep warm.
3. Place Velveeta and tomatoes in a microwave proof bowl and microwave on high for 6-8 minutes, stirring half way through.
4. Place half of the fries on the bottom of a service platter, layer some of the burritos on top of fries, pile the rest of the fries and burritos on and smother entire pile with the Velveeta sauce. Garnish with chopped tomatoes, black olives, and green onions. Serve immediately.