TEX-MEX CHICKEN-FRIED STEAK
The addition of chili to the crispy coating gives this American classic a spicy kick. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250˚ F. Combine the potatoes, milk, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 10 minutes. Remove to a bowl with a slotted spoon; reserve the milk.
- Meanwhile, heat 3/4 inch vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 375˚ F. Whisk 1 1/2 cups flour with 1 tablespoon chili powder in a shallow bowl. Whisk the buttermilk, egg, remaining 1 tablespoon chili powder and a pinch of salt in a separate bowl. Season the steaks with salt and pepper. Coat the steaks in the flour, dip in the buttermilk, then coat in the flour again.
- Working in batches, fry the steaks, turning once, until crisp and golden, 5 minutes; transfer to a rack set on a baking sheet. Season with salt and keep warm in the oven. Reserve the cooking oil.
- Put the peas and carrots in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until hot, 4 minutes. Mix 3 tablespoons of the reserved cooking oil and the remaining 1/4 cup flour in a bowl with a fork. Return the milk to a boil, whisk in the flour mixture and cook, whisking, until thickened, 1 to 2 minutes. Season with salt and pepper. Reduce the heat to low and add the potatoes; warm through, 1 minute. Serve the steak with the potatoes and peas and carrots. Top with more gravy and chopped chives.
Nutrition Facts : Calories 890, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 162 milligrams, Sodium 1853 milligrams, Carbohydrate 95 grams, Fiber 8 grams, Protein 58 grams, Sugar 13 grams
INSTANT POT TEX-MEX BEEF STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside.
- Set an Instant Pot to saute at normal heat. When the display indicates "hot," add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute.
- Cancel the saute setting and stir in 3/4 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure.
- Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.
TEX-MEX CHICKEN PARMESAN
Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Put the chips in a food processor and pulse until they are finely ground; set aside.
- Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
- Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
- Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
- Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
- Sprinkle with the jalapeno and cilantro.
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
SLOW-COOKER TEX-MEX CHICKEN AND BEANS
For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 8h15m
Number Of Ingredients 9
Steps:
- Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
- Preheat a 5- to 6-quart slow cooker.
- Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
- Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.
TEX MEX STIR FRY
My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese.
Provided by draynivl
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
- Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
- To serve, sprinkle each portion with Cheddar cheese.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.3 g, Cholesterol 94.3 mg, Fat 15.9 g, Fiber 1.7 g, Protein 32.1 g, SaturatedFat 7.3 g, Sodium 944.7 mg, Sugar 4.3 g
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
TEX-MEX CHICKEN STEW
Make and share this Tex-Mex Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 7h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
- Stir broth, tomatoes, tapioca, and sugar into slow cooker.
- Season chicken with salt and pepper and nestle into slow cooker.
- Cover and cook until chicken is tender, 4-6 hours on LOW.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
- Let stew settle for 5 minutes then remove fat from surface using large spoon.
- Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
- Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
- Stir in cilantro, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 420.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 141.7, Sodium 254.2, Carbohydrate 42, Fiber 7, Sugar 9.1, Protein 43
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
TEX-MEX CHICKEN STRIPS
I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.
Nutrition Facts : Calories 258 calories, Fat 14g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
TEX-MEX CHICKEN SOUP
We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
TEX-MEX CHICKEN AND RICE
Great way to use up leftover rice. I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't had a chance to make it myself yet, but thought it sounded quick, simple and tasty. If you beat me to it, please let me know what you think!
Provided by -Sylvie-
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray skillet with cooking spray and heat.
- Add chicken breast cubes and cook until no longer pink.
- Stir in salsa, mexi-corn, black beans and leftover rice.
- Sprinkle with cheese and cook until melted.
Nutrition Facts : Calories 1076.2, Fat 14.2, SaturatedFat 5.5, Cholesterol 67, Sodium 742.8, Carbohydrate 190.7, Fiber 10.3, Sugar 1.8, Protein 43.6
TEX-MEX TURKEY SAUSAGE STEW
A friend brought this to a potluck and it's been a family favorite ever since. It is easy to make and healthy. You can use mild sausage if you prefer.
Provided by Bulmers expat
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cut the sausage into 1- inch pieces.
- cut the bell pepper into 1-inch squares.
- Put the rice and water in a rice cooker and start.
- while the rice is cooking spray a large non stick skillet with non stick cooking spray. Add the turkey sausage and cook over medium heat just until lightly browned, about 3 minutes. Add the broth and bell pepper and simmer until the pepper is tender, about 4 minutes.
- Stir the tomatoes, chilies, cumin, oregano and salt into the skillet. Bring to a boil, reduce to a simmer, and cook until the sausage is cooked through and the sauce is slightly thickened, about 5 minutes. Stir in the corn and cook just until warmed through. Divide the rice among 4 plates, spoon the stew alongside and serve.
Nutrition Facts : Calories 342.2, Fat 7, SaturatedFat 2.3, Cholesterol 30.1, Sodium 1302.8, Carbohydrate 57.6, Fiber 5.1, Sugar 8.8, Protein 15.1
TEX-MEX CHICKEN PASTA
For a very different treatment, the spicy chicken mixture is coated with a cream sauce and served over hot cooked linguine. "Sometimes I garnish this dish with fresh cilantro and crunchy fried tortilla strips," Nancy notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.
Nutrition Facts :
CREAMY TEX MEX CHICKEN ENCHILADAS
This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.
Provided by Delish
Categories Chicken
Time 40m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until tender but not brown.
- Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
- Remove from heat; stir in 1 cup shredded cheese.
- Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
- Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
- Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
- Place enchiladas in pan and spoon salsa over top.
- Sprinkle with remaining cheese.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 664.6, Fat 41.4, SaturatedFat 23.5, Cholesterol 154.3, Sodium 913, Carbohydrate 36.6, Fiber 5.5, Sugar 4, Protein 38.6
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- Place onions, garlic, tomato paste, pepper, chili powder, brown sugar, canned tomatoes, Bush’s Chili Starter, and chicken stock in a large slow cooker. Stir to mix ingredients.
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