Hometown Focus Recipes – Hometown Focus



I know, I know—Cinco de Mayo was on May 5 so I’m a day late on these recipes. However, as far as I’m concerned, Mexican food is good on any day.

My favorite dishes to order when I’m at a Mexican restaurant are chile rellenos and tamales. Neither are easy to make at home—especially the tamales—particularly when ingredients are difficult to find. I have made the chile relleno casserole before. It’s good, but not as good as a real relleno in a restaurant.

So happy Cinco de Mayo and happy Mother’s Day! I wouldn’t mind a trip to a Mexican restaurant to celebrate Mother’s Day—will have to see what the day brings.

Parker’s Famous Margaritas

Recipe by: squawk93

• 5 fluid oz. tequila
• 3 fluid oz. fresh lime juice
• 1 fluid oz. sweetened lime juice
• 3 fluid oz. triple sec (orange-flavored
• Ice cubes
• 1 lime, cut into wedges
• Rimming salt

Measure the tequila, lime juice, sweetened lime juice and triple sec into a cocktail shaker and add a generous scoop of ice. Cover and shake until the shaker is frosty, about 30 seconds. Rub a lime wedge around the rim of a margarita glass and dip in salt. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Garnish with a lime wedge. (Yield: 4 servings/12 fluid ounces)

Chili Rellenos Casserole

Recipe by: CLARISSA2

• 2 (7 oz.) cans whole green chile
peppers, drained
• 8 oz. Monterey Jack cheese,
• 8 oz. longhorn or cheddar cheese,

• 2 large eggs, or more to taste
• 1 (5 oz.) can evaporated milk
• 2 Tbsp. all-purpose flour
• 1/2 c. milk (optional)
• 1 (8 oz.) can enchilada sauce

Preheat oven to 350 degrees. Spray a 9×13-inch (some reviews suggested using an 8×8-inch) baking dish with cooking spray. Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and cheddar cheeses, and cover with remaining chile peppers.

In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes.

Sprinkle with remaining Jack and cheddar cheeses, pop under the broiler for a few minutes, and serve. (Yield: 6 servings)

Chicken Enchiladas I

Recipe by: Allrecipes Member

• 4 skinless, boneless chicken breast
• 1 onion, chopped
• 1/2 pint sour cream
• 1 c. shredded cheddar cheese
• 1 Tbsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt (optional)
• 1 (15 oz.) can tomato sauce
• 1/2 c. water
• 1 Tbsp. chili powder
• 1/3 c. chopped green bell pepper
• 1 clove garlic, minced
• 8 (10-inch) flour tortillas
• 1 (12 oz.) jar taco sauce
• 3/4 c. shredded cheddar cheese

Preheat oven to 350 degrees. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, 1 cup cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9×13-inch baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving. (Yield: 8 servings)

Black Bean and Rice Enchiladas (vegetarian)

Recipe by: Diane Manzella

• 1 Tbsp. olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 oz.) can black beans, rinsed and
• 1 (14 1/2 oz.) can diced tomatoes and
green chilies
• 1/4 c. picante sauce
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. red pepper flakes
• 2 c. cooked brown rice
• 8 (6-inch) flour tortillas, warmed
• 1 c. salsa
• 1 c. shredded cheddar cheese
• 3 Tbsp. chopped fresh cilantro leaves
• 1/4 c. shredded cheddar cheese

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish. Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.

Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.

Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. Bake until cheese is melted, 2 to 3 minutes. (Yield: 8 servings)

Frozen Margarita Pie

Recipe by: Sandra Faust

• 1 c. finely crushed pretzels
• 1/4 c. white sugar
• 1/3 c. margarine, melted


• 1 (14 oz.) can sweetened condensed
• 1/3 c. frozen limeade concentrate,
• 2 Tbsp. tequila
• 1 Tbsp. orange liqueur
• 3 drops green food coloring, or as
needed (optional)
• 1 c. heavy whipping cream
• 1 lime, sliced (optional)

Preheat oven to 375 degrees. Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust. Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.

Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.

Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.

Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices. (Yield: 8 servings)