Category Archives: Mexican

Mexican Chicken Manicotti

I came across this delicious recipe over at That Skinny Chick Can Bake.  Please do head over to her site to check out her vast array of recipes!

Mexican Chicken Manicotti

Mexican Chicken Manicotti

Mexican Chicken Manicotti

Prep time: 30 mins Cook time: 1 hour 15 mins Total time: 1 hour 45 mins Serves: 6-8 servings


1 (16-ounce) package manicotti shells

1 onion, chopped

3 cloves garlic, minced

1-2 jalapeño peppers, minced

2 tablespoons butter

2 cups shredded cooked chicken (can use a rotisserie chicken)

1 (8-ounce) package cream cheese, at room temperature

¼ cup sour cream

1-1/3 cups salsa, divided

1 (8-ounce) can enchilada sauce

¾ cup shredded Monterey Jack cheese

¾ cup shredded sharp cheddar cheese

¼ cup shredded Parmesan cheese

See a Quick Sausage Alfredo Recipe


Preheat oven to 350 degrees F. Spray a 13″ x 9″ pan with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.

In large skillet, cook onion, garlic, and jalapeños in butter until softened. Remove from heat and stir in chicken, cream cheese, and sour cream; stir until blended. Let cool 20 minutes, then add ⅓ cup salsa.

Cook the manicotti shells until almost al dente according to package directions; drain. Stuff the shells with the chicken mixture.

In small bowl, combine remaining cup of salsa and enchilada sauce; mix well. Place ½ cup of this mixture into the bottom of prepared pan. Top with stuffed manicotti shells. If there is leftover chicken filling, just put it on top of the stuffed shells. Pour remaining sauce mixture over and sprinkle with both cheeses.

Bake for 35-40 minutes until mixture is bubbly and cheese is browned.

Pulled Pork Tamale Pie

I make Pulled Pork quite often and end up with tonnes of left over Pulled Pork; there are only so many Pulled Pork Sandwiches Luke can consume! I was delighted when this recipe for Easy as Tamale Pie from Kitchen Meets Girl came through Ay Sontespli’s Kitchen !
I used to make a Tamale Pie from a recipe that I found in one of those Canadian Living Mini Cookbooks that, for a limited time, you used to be able to get when you filled up at Petro Can…I have long since lost the cookbook, to my dismay;  I have tried a few times to make Tamale Pie from memory which meh, sort of worked?  Anyway, I do think my problem has been solved with the discovery of this recipe.

Pulled Pork Tamale Pie
Pulled Pork Tamale Pie

3 ounces Butter, melted
1 cup Cornmeal
3/4 cup Flour
1 Tablespoon Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2 Eggs, lightly beaten
1 1/2 cups Buttermilk*

1 (440ml) can Tomato Sauce
1 Tablespoon Epicure’s Poco Picante Salsa  Mix
1 1/2 teaspoons each: Oregano, Basil, Parsley
1 teaspoon ground Cumin

2 cups shredded pork
1 Tablespoon Epicure’s Poco Picante Salsa Mix

1 cup shredded Cheddar Cheese or Tex Mex Cheese
Chopped Cilantro
Chopped Green Onions

Preheat oven to 400F.
Lightly grease a 9″x9″ pan; set aside.
In a large bowl combine cornmeal, flour, sugar, salt, baking powder and baking soda.
In another bowl whisk together eggs, buttermilk and melted butter.
Pour the liquid ingredients into the dry ingredients and stir just until combined, the batter may be lumpy.
Pour batter into prepared baking dish.
Bake for 20 minutes.

While cornbread is baking, combine tomato sauce, Epicure’s Poco Picante Mix, oregano, basil, parsley and cumin together in a small bowl or large measuring cup; set aside.
In another small mixing bowl combine shredded pork with Epicure’s Poco Picante Mix; set aside.

Remove cornbread from oven after 20 minutes; it won’t be quite set in the centre….that’s okay.
With a fork, poke holes all over the top of the cornbread.
Pour tomato sauce mixture over crust.
Evenly spread shredded pork over tomato sauce topped crust.
Top with shredded cheese; cover with foil and return to oven for an additionally 20 – 30 minutes, or until cheese is melted and cornbread is cooked through. (test by inserting clean knife in the middle, it should come out without goopy cornmeal on the end of the knife)
Remove foil and bake for another 5 minutes.
Remove from oven, top with chopped cilantro or chopped green onions and allow to cool for 10 minutes before slicing.

Serve with Tossed Green Salad, Guacamole and Sour Cream

* if you don’t have Buttermilk on hand, pour 1 Tablespoon Lemon Juice into a measuring cup then add enough milk to measure 1 1/2 cups; let sit for 10 minutes.

Serves 6

Adobo Seasoning Mix

Rather than buying that expensive Adobo Seasoning Mix make your own for heaps less!

Adobo Seasoning Mix for a Fraction of the Cost!
Adobo Seasoning Mix for a Fraction of the Cost!

Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder

Store leftover spice mix in an airtight container.


Taco Filling

This versatile filling can be used in conjunction with Shredded Lettuce,  Diced Tomatoes, Chopped Green Onions, Sliced Black Olives, Chopped Jalapenos, Fresh Salsa, Fresh Sliced or Diced Avocados and some grated Cheese to make Burrittos, Taco Salad or if you are very lucky and have someone around who can  make Bannock, Indian Tacos!

Taco Salad with Salsa
Taco Salad with Salsa
2 Tablespoons Olive Oil
1 Onion, diced
1 pkg  Yves Just Like Ground Round (Sanitarium Vege Mince in Australia)
1 clove Garlic, minced
1 – 2 Tablespoons *Adobo Seasoning Mix
1 Tablespoon Lemon or Lime Juice
1/2 cup Salsa
1/4 – 1/2 cup Water
1 teaspoon Jalapenos, chopped (optional)
Large Flour Tortillas
Lettuce, shredded
Sliced Black Olives
Cheddar Cheese, grated
Jalapenos, chopped
Fresh Sliced or Diced Avocados
Heat olive oil in fry pan, saute onion for a few minutes.
Add garlic and continue sauteing for another minute or two.
Stir in “mince”, breaking it up with the back of a spoon.
Stir in salsa, water, Lemon or Lime juice, chopped jalapenos, if using and Adobo Seasoning.
Bring to a boil, reduce heat and simmer until heated through.
Burrito – Spoon  taco filling down the centre of a tortilla; add toppings of your choice and roll up, tucking in bottom end.
Filling Burittos with loads of Fresh Toppings
Taco Salad – Fill a shallow bowl with a heap of shredded lettuce, layer on diced tomatoes, sliced black olives, chopped jalapenos, followed by 1/3 cup Taco Filling mix. Top with shredded cheddar and extra salsa.
Make it how you Like it!
Indian Taco – Split a piece of Bannock in half; top with Taco Filling and your choice of toppings.
One of my Favourite ways to have Bannock!


A few steps and awfully messy to make these but well worth the effort!

8 Tortillas ( 8″ ones)
1 package Just like Ground Round
1 medium Onion, chopped
1/2 cup Sour Cream
1 cup Monterrey Jack or Colby cheese, grated
2 Tablespoons fresh Parsley, chopped
1 teaspoon salt
Fresh Ground Pepper

 1 800g can Diced tomatoes or Tomato Sauce (puree)
2/3 cup Water
1/3 cup Green Pepper, chopped
1 Tablespoon Adobo Seasoning*
1 clove Garlic, minced
1 Tablespoon Cilantro, chopped
3/4 cup Monterrey Jack or Colby cheese, grated
Sliced Black Olives
Chopped Jalapenos

Mix together Just like Ground Round, chopped onion, sour cream, shredded cheese(s),parsley, S&P; set aside.*(If using ground beef, cook and stir h’burger over med heat just until cooked. Remove from heat and stir in remaining ingreds, cover and put in fridge until ready to use.)
In a large shallow fry pan, heat tomatoes, water, chopped green pepper, Adobe Seasoning and garlic to boiling, stirring occasionally; reduce heat.
Simmer uncovered for 30 minutes until slightly thickened.
Remove from heat.
Preheat oven to 350F.
Dip a tortilla into sauce to coat both sides.
Place coated tortilla on working surface, covered with a large piece of baking paper; spoon 1/4 cup of the Just like Ground Round mixture onto tortilla and roll the tortilla around the filling.
Place in 9X13 inch pan that has been lightly sprayed with vegetable oil spray.
Repeat procedure until you have used all the tortillas.
(If you run out of filling and still have a tortilla left, cut the remaining tortilla into three strips, stack, cut the long strip into narrow 3″ strips which you can throw on top of the enchiladas for the baking stage)
Pour remaining sauce over the enchiladas.
Sprinkle with chopped cilantro, sliced black olives, chopped jalapenos, and grated cheese.
Cook uncovered in 350F oven until bubbly, about 20 minutes.
Garnish with sour cream, and chopped green onions, if desired.

Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder

Store leftover spice mix in an airtight container.