4 Delicious Mexican dishes. Spice it up!

"Food for the body is not enough. There must be food for the soul." ~Dorothy Day

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Spice things up at home with some Mexican food and why not go a little bit crazy accompany this dish with a shot of tequila. Indulge and enjoy!

Chicken, Chili, and Cheese Quesadillas

4 Mexican Recipes

  • 250 gr Cheddar or Monterey Jack Cheese, thinly sliced
  • 1 Tbsp chopped jalapenos
  • 250 gr shredded cooked chicken
  • 4 Tbsp Parmesan cheese, rasped
  • 12 corn tortillas
  • 4 Tbsp unsalted butter
  • Lay 6 tortillas on a work surface
  • Divide the cheese, jalapeños, and chicken among the tortillas. (Leave about a 2 cm border on the edge of the tortilla uncovered to allow the cheese to spread)
  • Cover with remaining tortillas and press gently to seal.
  • Melt 1 Tbsp of butter in a small skillet and fry, turning once, until golden brown (4-5 minutes).
  • Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
  • Cut quesadillas into 4 wedges and serve with the basic salsa fresca salad and enjoy!

Queso fundido

  • 1 1/2 cups Monterey Jack Cheese, shredded
  • 1/2 cup queso fresco, crumbled
  • 1/4 cup feta cheese
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 1 cup spinach, chopped rough and packed tight
  • 3 Tbsp butter 
  • 1/2 Tsp butter
  • Salt and pepper
  • Tortillas or chips to serve
  • Heat over to 180º Celsius.
  • Put cheeses in a mixing bowl and set aside.
  • In a skillet over medium high heat melt butter and saute the mushrooms until cooked (2-3 minutes).
  • Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant, about 2 minutes.
  • Season with salt and pepper. Remove from heat.
  • Pour over cheese and toss to mix.
  • Place cheese mixture into lightly buttered, oven-safe baking dish. Sprinkle with salt and pepper.
  • Place in heated over and bake until bubbling and lightly browned on top, 10-12 minutes.
  • Dig in!

Basic Salsa Fresca

  • 2 cups chopped and seeded tomatoes
  • 4 cloves garlic, finely chopped
  • 1/2 to 1 white onion, chopped
  • 1-2 jalapeños, finely chopped (with or without seeds, you choose!
  • 1 avocado finely chopped
  • A pinch of sea salt
  • A tiny pinch of cumin
  • 1/4 cup chopped cilantro, loosely packed
  • Mix all ingredients into a large bowl. Leave the salad marinate a couple of hours.
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Mexican Grilled Corn

Mexican Grilled Corn Recipe

  • 4 ears corn
  • 1/2 cup mayonnaise
  • 1 1/2 cups sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated Parmesan
  • 1 lime, juiced
  • 1/4 Tsp red chili powder 
  • 2 limes cut into wedges (to garnish your dish)
  • Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.
  • Mix the mayonnaise, sour cream, red chili powder and cilantro together.
  • Grate the Parmesan in another bowl.
  • While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan.
  • Serve with the lime wedges and dig in!
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    Haroun Cherif
    Haroun Cherif


    1 Comment

    Brigid  OHara Koshko
    Brigid OHara Koshko

    January 15, 2016

    Thank you for these recipes! I love Mexican food but never could find recipes that would taste authentic. I can’t wait to try these.

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