Sopapilla Cheesecake - I've made this for Christmas Eve for the last couple of years to go with our Mexican food theme and it is amazing! (I leave out the almonds) Also makes for a yummy breakfast the next morning :)
Spanish Rice: 1 can Rotel (diced tomatoes w/green chiles) 1/2 of a medium onion, quartered 2 cups long grain white rice 1/3 cup canola oil 4 cloves garlic, minced (approx. 4 teaspoons) 1 3/4 cups low-sodium chicken broth 1 tablespoon tomato paste 1 ½ teaspoons salt ½ cup minced fresh cilantro leaves 1 lime, cut into wedges for serving
To try this summer: Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
Mexican Chicken Stuffed Shells - new idea for weeknight dinner via Busy at Home (a Secret Recipe Club Recipe) Hearty, delicious chicken and pasta dish with a little southwest or Mexican kick. These are filling and comfort food at it’s best! Make them for company and you’ll be the hit of the party! Perfect for a Holiday Pot Luck or Buffet
This is the best way to serve corn, period. Grilled until charred and nutty, slathered with a creamy sauce seasoned with garlic, chilies, cilantro, and lime, and served coated with a sprinkle of cotija cheese, they'll disappear from your next picnic table faster than you can grill 'em.