Recipes for Tex-Mex Dishes

1. In a medium bowl, combine lime and lemon juice and the lime zest. Whisk in olive oil. Add cilantro, garlic, black pepper and salt. Taste and adjust seasoning as needed.

1. Remove corn kernels by standing ears tall, on a flat surface, and cutting the kernels from the corn with a knife.
2. Place corn kernels in a medium bowl with tomatoes and scallion greens. Drizzle 2 tablespoons marinade on top, and toss to coat. Season with salt and pepper; cover, and refrigerate until ready to serve.

1. In a small bowl, combine sour cream, chipotle and sauce. Refrigerate, covered, until ready to serve.

This hearty soup is filling enough to make a great meal on its own, but it’s also the perfect starter course for a big Tex-Mex meal.

INGREDIENTS

1. Combine Kernel Corn, Sweet Corn, Diced Tomatoes, beans, chicken broth and chopped chili peppers with 1/2 cup water in medium saucepan.
2. Bring to boil; reduce heat. Simmer, covered, 5 minutes.
3. Ladle into bowls. Sprinkle each serving with shredded Cheddar cheese or more chopped fresh chili peppers, and garnish with fresh cilantro, if desired.

For a heartier chowder, stir in cubed cooked chicken or turkey before simmering.

1. Combine undrained tomatoes, beans, garlic, jalapeño and cumin in skillet. Add cooked chicken. Cook 5 minutes.
2. Arrange tortillas in a single layer in a dry, non-stick pan over medium heat, or on grill over medium coals.
3. Spread about 3/4 cup chicken mixture over tortilla. Top with cheese. Repeat with remaining INGREDIENTS.
4. Cook about 3 minutes or until bottom of tortilla browns and cheese melts. Serve with additional salsa, if desired. Garnish with shredded lettuce and diced avocado, if desired.

1. Preheat broiler. Sprinkle chicken with pepper. Place on unheated rack of broiler pan. Broil 4 to 5 inches from heat 12 to 15 minutes or until chicken is no longer pink, turning once.
2. Combine corn, undrained tomatoes and cornstarch in medium saucepan for salsa. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 2 minutes more. Stir in beans; heat through.
3. Spoon salsa onto plate. Top with chicken. Sprinkle with chopped fresh cilantro or parsley and serve with flour tortillas and chopped chili peppers, if desired.

1. Fill a sauté pan with 1 1/2 inches of peanut oil.
2. Slice tortillas into quarters and fry in batches over a medium-high flame until crispy on both sides. Drain on paper towels and lightly salt.

1. Heat a large saucepan over medium heat. Add olive oil.
2. Add onions. Sauté until translucent.
3. Add garlic and sauté for another 2 minutes.
4. Add tomatoes and chicken stock. Cook for 15-20 minutes. Season with salt and pepper.
5. Divide chicken evenly into four bowls, ladle hot soup into each bowl and top with tortilla chips, sour cream and green onion.

Bursting with savory spices, this simple one-skillet main dish offers a great combination of southwest-style flavors.

1. Season the fish with salt and pepper. Heat a large skillet over medium-high heat.
2. Add the olive oil then add the snapper. Let sear 2 minutes and turn over and sear 2 minutes on the other side.
3. Remove snapper from the pan and set aside. In the same skillet add 3 tablespoons of the olive oil and add the onion, jalapeño, capers, garlic and olives to the pan and sauté for 1 minute.
4. Next, add the fresh thyme, oregano, chipotle powder, 1 tablespoon of the cilantro and stewed tomatoes and stir, let cook for 2 minutes. Adjust the seasoning if needed with the salt and pepper.
5. Add the fish back to the pan in the sauce and simmer for 5 minutes till fish is flaky. Serve over rice and garnish with the last tablespoon of cilantro.