Quick & Easy Date Night Recipes - Mexican
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
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
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.
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
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.
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
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.
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