Tex Mex Veggie Hoagies Food

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ALL-PURPOSE TEX-MEX VEGGIES



All-Purpose Tex-Mex Veggies image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 16

5 ears corn, shucked and kernels removed
3 jalapenos, stemmed, seeded and diced
2 large red onions, diced
2 orange bell peppers, diced
2 red bell peppers, diced
2 green bell peppers, diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of crushed red pepper
1/2 cup olive oil, plus more if needed
Two 15-ounce cans black beans, drained and rinsed
Four 4-ounce cans diced green chiles

Steps:

  • In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
  • In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
  • Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
  • To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
  • For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
  • For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
  • For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.

TEX-MEX VEGGIE HOAGIES



Tex-Mex Veggie Hoagies image

Chiles and salsa spike a hoagie that's packed with veggies and cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

6 hoagie buns, split
6 slices (3/4 oz each) Monterey Jack cheese, cut diagonally in half
1/2 cup finely chopped cucumber
1/4 cup mayonnaise or salad dressing
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1 teaspoon finely chopped seeded jalapeño chile
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 medium tomatoes, seeded, finely chopped (1 1/2 cups)
1 medium green bell pepper, finely chopped (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)

Steps:

  • Scoop out bread from bottoms of buns; reserve for another use. Line bottom of each bun with 2 triangles of cheese.
  • In medium bowl, mix remaining ingredients. Divide evenly among buns. Serve immediately.

Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 930 mg, Sugar 10 g, TransFat 1/2 g

TEX MEX VEGGIES



Tex Mex Veggies image

This is my version of Tia's Cancun veggies. They closed all their restaurants recently, so this is the only way I can get my favorite veggies. This is a great recipe to serve with Mexican food. We have diabetics in our family, and this is much lower in carbohydrates than rice and beans.

Provided by JohnsCutie

Categories     Corn

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 -4 zucchini
1 large purple onion
frozen corn kernels
canola oil
light soy sauce
pre-shredded mozzarella cheese

Steps:

  • Cut the ends off the zucchini, and make them into sticks about 2" long. If you are using small zucchini, cutting them into fourths is sufficient, but larger ones should be cut smaller. I cut mine small, but not like matchsticks.
  • Slice the purple onion in half from top to root. Then slice each half into thin slices.
  • Add canola oil to a non-stick skillet. Add the squash, onion, and frozen corn to the skillet (I do not use an entire package, just about 1/3 to 1/2 of it.
  • Season with soy sauce. (This is something you will do to your taste. It takes several Tbsp to maybe a quarter cup, but I think less. I cannot give an exact measurement, because it depends on the volume of your vegetables.
  • Saute until the vegetables are just past the "sweated" stage. The zucchini will not be crisp any more, but it won't be mushy.
  • Just before serving, sprinkle with shredded mozzarella cheese.

TEX-MEX QUICHE



Tex-Mex Quiche image

Make and share this Tex-Mex Quiche recipe from Food.com.

Provided by Dawn399

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 ready-made pie crust
3 large eggs
1 cup half-and-half
1 1/2 cups shredded jalapeno jack cheese
1 can chopped green chili, drained
1 medium tomatoes (cut into 8 wedges)
1 small ripe avocado (, peeled and cut into bite size pieces)

Steps:

  • Heat oven to 425 degrees.
  • Firmly press pie crust into 9 inch pie pan.
  • Bake for 8 minutes.
  • Prepare filling-------------.
  • In a small bowl beat eggs, and add half and half.
  • Sprinkle cheese over pie crust.
  • Sprinkle green chili over cheese.
  • Carefully pour egg mixture over cheese in pie pan.
  • Bake at 425 for 15 minutes.
  • Reduce heat to 350 and continue cooking for@ 20 minutes until golden brown or a knife inserted into the center comes out clean.
  • After removing from the oven arrange tomato slices and avocado slices on top of quiche.
  • Serve.

TEX-MEX VEGGIE BURGERS



Tex-Mex Veggie Burgers image

Categories     Sandwich     Herb     Pepper     Rice     Vegetable     Vegetarian     Corn     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 14

1 15 1/4-ounce can whole kernel corn, drained, 1/2 cup liquid reserved
1/2 cup plus 1 tablespoon cornmeal
1/2 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1/2 teaspoon grated lime peel
1/4 cup cooked white rice
3 tablespoons chopped cilantro
4 teaspoons diced jalapeño chili
1/2 teaspoon salt
1/2 teaspoon ground cumin
Nonstick vegetable oil spray
4 no-lard 9- to 10-inch-diameter flour tortillas (99% fat-free)
8 tablespoons light sour cream
8 tablespoons purchased salsa

Steps:

  • Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool.
  • Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.

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