Quick & Easy Date Night Recipes - Mexican


Easy Date Night Recipes

Quick and Easy Date Night Recipes to Cook at Home:

by Katie Wilson from CraftyGirlCreates

Date night tonight is based on a classic diner menu. Easy to create, won't take you all day and heart-warming and delicious too, all you need is that significant other...

Appetizer: Fresh Guacamole with Toasted Chips
Entrée: Chili Chicken Quesadillas with Mexican Chopped Salad with Lime & Honey Dressing
Dessert: Spiced Flourless Chocolate Cake

Guacamole with tortilla chips

Fresh Guacamole with Toasted Chips

If you’d like, you can substitute prepackaged tortilla chips for the toasted chips, but I think making them fresh just tastes better – and it’s so easy!


2 avocados, halved and pitted
½ jalapeno pepper
1 lime, juiced
2 TB fresh cilantro, chopped
1 small tomato, diced
½ tsp salt
¼ tsp ground black pepper
3 flour tortillas
Cooking spray
½ tsp salt


-Scoop avocado out from skin, and cut into large chunks. Place in a medium sized bowl
-Carefully cut jalapeno pepper into small dice – I suggest wearing gloves while touching the pepper, so the oils don’t get on your hands. Please remember not to touch your eyes after touching the pepper!
-Add small diced jalapeno to the avocado.
-Add in the rest of the ingredients – lime juice, cilantro, tomato, salt and pepper – and stir to combine. If you’d like your guacamole less chunky, you can mash it together with two forks.
-Cover and refrigerate for at least 15 minutes, to allow flavors to develop
-Preheat oven to 400 degrees.
-Cut each tortilla in half, and then each half into fourths.
-Place tortilla chips in a single layer on a lightly greased baking sheet; lightly spray with cooking spray, and sprinkle with salt.
-Bake for 5-7 minutes, or until crispy. Serve with guacamole.


Over 600 of the Best Quick & Easy Meal for you to Enjoy

Easy Date Night Entree

Chili Chicken Quesadillas

Spice up your date night with these great quesadillas! If you’d like more spice, you can substitute a different chili pepper for the Poblano – try Habaneros, if you really want to feel the heat!


1 boneless, skinless chicken breast
1 small onion, sliced
1 Poblano pepper, seeds removed and cut into 1 inch strips
2 garlic cloves, minced
2 TB vegetable oil
½ cup Asadero cheese, shredded
½ cup mild cheddar cheese, shredded
2 10-inch flour tortillas
Cooking spray
Sour cream (if desired), for dipping


-Preheat a large skillet over medium heat; add 2 TB vegetable oil.
-Add sliced onion, Poblano pepper and minced garlic to skillet; cook for 2-3 minutes.
-Meanwhile, slice boneless, skinless chicken breast into slices about ½ inch thick.
-Add chicken to skillet, and cook chicken & vegetables, stirring frequently, for about 7 minutes, or until chicken is tender and reaches temperature of 165 degrees F. Remove from heat to avoid overcooking.
-Lay tortillas out on a large cutting board or clean, flat surface. In a single layer on half of the tortilla, divide chicken and vegetable mixture evenly between the two tortillas.
-Top each tortilla with ¼ cup Asadero cheese and ¼ cup cheddar cheese. Fold tortillas in half.
-Heat a large skillet over medium heat, and spray with cooking spray. Place one tortilla in pan, and spray top half with cooking spray.
-Cook for 2-3 minutes, or until bottom side is crisp and brown. Carefully flip over, and cook other side for 2-3 minutes, or until crisp and brown.
-Repeat with second tortilla
-Cut each tortilla into 4 wedges, and serve with sour cream (optional) on the side.

Mexican Chopped Salad with Lime & Honey Dressing

The great thing about a chopped salad is that every bite is the perfect bite – with all of the salad components being so small, you get a little bit of everything with every forkful.

For the salad

1 ½ cups romaine lettuce, chopped
1 tomato, diced small
¼ cup jicama, sliced into small strips
½ cup fresh corn kernels
3 radishes, thinly sliced
1 yellow bell pepper, diced small
½ cup Cotija cheese
½ cup cooked black beans, drained & rinsed

For the dressing

¼ cup fresh lime juice
¼ cup olive oil
2 TB honey
1 garlic clove, minced
2 TB fresh cilantro, chopped
¼ tsp salt
¼ tsp ground black pepper


-In a large bowl, mix all of the salad ingredients together.
-In a small food processor or blender, mix together all of the dressing ingredients except for olive oil.
-Slowly stream in olive oil while blending.
-Plate salad on serving plates, and drizzle with Lime & Honey dressing.

Over 600 of the Best Quick & Easy Meal for you to Enjoy

Easy Date Night Dessert

Spiced Flourless Chocolate Cake

Mexican chocolate is flavored with spices, and is the perfect addition to this sinfully rich chocolate cake.


4 ounces Mexican chocolate bar
½ cup unsalted butter
¾ cup granulated sugar
3 eggs
½ cup cocoa powder
Fresh berries (optional), for garnish
Whipped cream (optional), for garnish


-Preheat oven to 375 degrees F. Grease an 8 inch round cake pan, and line the bottom with parchment paper, and grease parchment paper.
-Chop Mexican chocolate into small pieces.
-In a double boiler, or bowl over a pot of simmering water, melt chocolate with butter, stirring until smooth. Remove from heat.
-Whisk sugar into chocolate mixture. Let cool for a few minutes.
-Add eggs, and mix well.
-Stir in cocoa powder until just combined.
-Pour batter into pan, and bake for about 25 minutes, or until the top forms a thin crust.
-Cool in pan for 5 minutes, and then carefully flip onto a serving plate.
-Cut into slices, and serve with fresh berries and whipped cream.



Easy Date Night Recipes



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