Tex Mex Cornmeal Crepes Recipes

TEX-MEX CORNMEAL CREPES

Steps:

• In a blender or food processor, mince the chilies and cilantro.
• Add the remaining ingredients and blend until smooth.
• Let the batter rest at room temperature for 30 minutes to one hour.
• Heat a well-seasoned crepe pan or small skillet over medium heat.
• Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
• Tilt the pan, rotating so the batter is evenly distributed.
• Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
• Spray the pan again and repeat until all the batter has been used.
• Store crepes between sheets of wax paper or plastic wrap until ready to use.
• Crepes may be prepared a day in advance. The freeze well for about 3 months.

TEX-MEX CASSEROLE

Steps:

• Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
• Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

TEX-MEX CORNBREAD

Steps:

• Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven.

TEX -MEX CORNBREAD

Steps:

• 1. PREHEAT OVEN TO 450*GREASE AN 8IN.SQUARE BAKING PAN.
• 2. BEAT EGG IN LARGE MIXING BOWL,ADD REMAINING INGREDIENTS:BLEND WELL, POUR BATTER INTO PREPARED PAN.
• 3. BAKE FOR 25 TO 30 MIN.OR UNTIL GOLDEN BROWN. COOL IN PAN FOR 10 MIN . BEFORE SERVING..CORNBREAD WILL BE VERY MOIST.

TEX-MEX TACO CREPES

Steps:

• Combine cornmeal and boiling water, stir smooth and let cool slightly.
• Then add eggs, salt, flour, and butter. Mix smooth.
• Add milk and mix until smooth, stirring occasionally to keep cornmeal from settling to the bottom.
• Spoon 2 tablespoons of batter into skillet or crepe pan. Brown on one side.
• Remove crepe from pan, and repeat until all the batter is used.
• In large skillet, brown and cook beef and onions until meat is crumbly and onions tender. Drain excess fat.
• Add seasoning and water, let simmer for 15-20 minutes.
• Spoon 2 tablespoons of hot filling into center of each crepe and roll. Serve right away or keep warm in low oven until ready to serve.
• Serve topped with sauce of choosing.