Growing up in sunny California had it’s major perks. One of them being Mexican food. The school I attended had fabulous ladies making delicious traditional Mexican food every day for lunch. Now that I live in rural Pennsylvania, finding Mexican food is like trying to find your pick up truck at a monster truck rally.
In an attempt to think of new dinner ideas, I came up with a way to not only make the Mexican food I always loved, but I was also able to make it low-fat and use up my left over chicken, all in one. And so came about this Taquito recipe. (A Taquito is a type of taco, but is used with a soft corn tortilla rolled up, instead of a hard shell.) The husband loves em, the kids love em and I love em. Enjoy!

Ingredients:
1 Tlb. Oil
2 garlic cloves chopped
1 large onion diced
2-3 large pieces chicken cooked and chopped into stringy like pieces (preferably left-over chicken from soup)
salt
pepper
garlic powder
cumin
Salsa or taco sauce for dipping
10 corn tortillas

Directions:
Pre-heat oven to 375. Saute’ garlic in 1 Tlb. Oil. Add the diced onion. When onions are translucent add the chicken. Saute’ together until all the chicken is covered with onions and oil and is hot. Add a sprinkle of salt, a dash of pepper, a dash of garlic powder and a few good shakes of cumin. Stir until combined. Remove from heat. In a small frying pan, heat a drop of oil. Add 1 corn tortilla to the pan for 10 seconds and then flip onto the other side for another 10 seconds. Oil needs to stay hot but not hot enough to burn. Put the tortilla onto a plate with a paper towel when softened. Do one tortilla at a time until they are all finished. Take a softened tortilla and add some of the chicken mixture into the middle for easy rolling. Roll it up and secure it closed with a toothpick. Put them into a non greased dish. Bake at 375 for 10-15 minutes until brown on top and crispy. Serve with a side of pineapple salsa or taco sauce.

~ Recipe submitted by Becky Brownstein of Spits & Giggles

Ingredients:

bag of romaine lettuce
1 box grape or cherry tomatoes
2 cucumbers
1/2 can sliced olives
taco chips broken into smaller pieces

Dressing:
1/2 cup of mayo
1 cup of mild salsa

Directions:

Place the ingredients in a bowl and mix an adequate amount of dressing on salad right before serving and mix in the taco chips!

~ Recipe submitted by Nina Safar

When I want something crunchy and fast, this is the dinner I will make. Everyone loves it and it’s great as leftovers the next day for chicken salad or served in a sandwich.

Ingredients:

Boneless Chicken Breasts cut into strips
1/2 cup of Mayo
1/2 Cup of BBQ sauce
Flavored bread crumbs (I use Pereg’s Mexican flavored bread crumbs)

Directions:

Combine the Mayo and the BBQ sauce into a medium to large sized bowl. Dip the chicken strips into the mixture, then coat it with the bread crumbs. Arrange the chicken strips onto a baking sheet and bake covered on 350 for about 45 minutes or until cooked. This can be served with mashed potatoes or rice and couscous. Add a veggie such a broccoli or corn and you are all set!

~ Recipe submitted by Nina Safar

This is my, no time to fuss in the kitchen but I want something good for dinner recipe!

Ingredients:

- Breaded chicken breasts (I often use the store bought frozen kind, however leftover schnitzel is also great! If you have time on your hands, you can prepare the schnitzel fresh!)
- Lettuce
- Tomatoes
- Cucumber
- Avocado
- Corn
- Tortilla Chips
- 1/2 cup of Mayo
- 1/2 cup of BBQ sauce

Directions:

Heat up the Shniztel then cut into strips or bite size pieces. Toss all the ingredients in a bowl. Mix the mayo and bbq sauce and dress the salad once the shniztel has been added.

- Recipe submitted by Nina Safar

Ingredients:

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Heat oil for frying in deep-fryer or deep skillet. Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. (I used a cookie press)

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

~ Recipe submitted by Margot Shemula Ezra Grabie

This recipe was given to me by my friend Miera Martinez. She makes some great dishes!

Ingredients:

- 2 cans of corn

-cilantro chopped

-1 red onion diced

- 1 mango diced

-about 2 tablespoons of lime juice

Directions:

Place ingredients in a bowl and mix with the lime juice. Serve with salsa & guacamole and chips!

~ Recipe submitted by Nina Safar

Ingredients:

- 4 Tomatoes diced

-1 Red Onion diced

- Cilantro chopped

-Lime Juice

-Salt & Pepper to taste

Directions:

Place the chopped cilantro, diced tomatoes and diced onion into a bowl. Add about 2 tablespoons of lime juice (taste to see if more is needed) then add salt and pepper to taste. Serve with chips and guacamole!

~ Recipe submitted by Nina Safar

Ingredients:

-Avocados (depending on how much you want to make, I used 5 for about 5 people)

-Lime Juice

-Cilantro chopped

-2 Tomatoes diced

-1 Red onion diced

Directions:

Scoop the avocado pulp into a large bowl. Mush it together till soft. Then add the lime juice about 2 tablespoons however taste as you add to see if it is the right amount. Then, fold in the red onion, tomatoes & cilantro. Add salt & pepper to taste. I served it with chips however you can also eat this with pita bread or crackers.

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

~ Recipe submitted by Nina Safar

I enjoy a good Mexican dish, and tacos served with tomato salsa and guacamole would be one of my fav! This is a quick and easy easy way to get your fix. The beef can be served in both hard taco shells as well as soft.

Ingredients:

- Ground Beef

- Ortego tacos & taco seasoning mix

- 2 tbl Olive Oil

Directions:

Brown the ground beef with the oil in a pan. After the beef has browned, drain the water from the pan, and add about a cup of water to the meat along with the seasoning mix (it says the exact amount of water on the packet of the seasoning mix) Warm up the tacos in the oven but be careful not to leave it in for more than a few min b/c it heats up quickly and will burn!

Click here for the salsa recipe

and here for the guacamole recipe

~ Recipe submitted by Nina Safar