Mexican Tvp And Cheese Food

MEXICAN TVP AND CHEESE

Steps:

• In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
• Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
• Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.

MEXICAN MAC-N-CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
• Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
• Garnish with the cotija, jalapeno and cilantro. Serve immediately.

MEXICAN TVP AND CHEESE

Steps:

• In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
• Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
• Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.

MEXICAN TVP AND CHEESE

Steps:

• In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
• Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
• Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.

EASY MEXICAN TVP SKILLET DINNER

Steps:

• Combine the first 10 ingredients (dry ingredients), (This can be done ahead of time for use at a later date and store in an air-tight jar or plastic bag.).
• To prepare, sauté onion, mushrooms, garlic, and red and green peppers in olive oil for 5 minutes in a large skillet or saucepan. Add tomatoes with juice and broth or water, crushing the tomatoes, and bring to a boil.
• Stir in Macaroni and TVP dry mix to skillet.
• Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.
• Mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.
• Mix in the Salsa and sprinkle with Cheese.

AUTHENTIC MEXICAN WHITE CHEESE SAUCE

Steps:

• On medium low heat, pour 2 tbsp milk in medium sauce pan.
• Cut cheese into 1"x1" cubes.
• Put in pan on with milk.
• Drain jalapenos and pour into pan.
• Stir about every four or five minutes.
• Cheese will be very thick, add milk until you reach your desired consistancy.
• For leftovers, place in pan on stove top, add milk if consistancy is too thick.