Mexican Hot Chocolate

Recipe from www.foodnetwork.com

3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate 3 cups milk 2 tablespoons sugar Pinch salt Miniature marshmallows, for serving 6 cinnamon sticks (preferably Mexican canela), for serving

USING a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

REMOVE from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers. Makes 6 servings.

Mexican Molinillo: is the Mexican chocolate "whisk" or "stirrer". It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado

Atole -- Mexican Milk Beverage

Recipe from Carnation and www.Meals.com. Atole is the historic name in Mexico for this delicious and popular beverage.

4 1/4 cups water 1 cup masa harina 2 cans (12 fl. oz. each) evaporated milk 1 cup sugar 2 teaspoons vanilla extract 3 cinnamon sticks small amount of ground cinnamon

PLACE 3 cups water and masa harina in blender; cover. Blend until smooth. Pour through fine mesh sieve into medium, heavy-duty saucepan. Bring to a boil. Reduce heat to low; cook, stirring frequently with wire whisk, for 6 to 8 minutes or until mixture is thickened.

STIR in evaporated milk, 1 1/4 cups water, sugar, vanilla extract and 3 cinnamon sticks. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 8 minutes or until mixture is thickened. Remove cinnamon sticks. Serve warm sprinkled with ground cinnamon. Makes 10 servings.

Nutritional Information: 1 serving: Calories 215(Calories from Fat: 43); Fat 4.8g (Saturated 2.7g); Cholesterol 17 mg; Sodium 84 mg; Carbohydrate 37.3g(Dietary Fiber 0.5g);(Protein 6.4g)

Layered Three Cheese Nachos

Recipe from www.foodnetwork.com

1 large bag nacho chips 2 cups shredded hot pepper jack cheese 2 cups shredded salsa jack cheese 2 cups shredded traditional Sonoma jack cheese 1/2 cup chopped green onions 1 cup diced tomatoes 1 cup black beans, drained and rinsed 1/2 cup chopped cilantro Grilled chicken strips or steak, optional toppings

PREHEAT the oven to 350 degrees F.

PUT half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream. Makes 2 to 4 servings.

Cheese Enchiladas

Recipe from Colorado Cache

2 cloves garlic, minced 1 medium onion, minced 2 tablespoons vegetable oil 2 tablespoons flour 2 cups chicken broth 1 4 oz can chopped, mild green chilies 2 cups drained, chopped canned tomatoes 12 corn tortillas 4 cups grated Monterey Jack or Queso Blanco cheese Garnishes: 1 avocado, sliced 1 cup chopped green onion 1 cup sour cream

SAUTE garlic and onion in oil until soft. Stir in flour and cook 1 minute. Add broth and cook until thickened. Add chili and tomatoes and simmer for ten minutes. Cool slightly.

PUREE sauce in blender of food processor. Dip each tortilla in sauce, place a large spoonful of cheese and a spoonful of sauce in each, and roll up.

PLACE filled, rolled tortillas in a large, flat ungreased baking pan. Pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes. Makes 6 servings Flan

1/2 cup sugar 6 eggs 3 cups whole milk 1/2 cup sugar 1 1/2 teaspoons vanilla 1 teaspoon orange peel, grated (optional) sliced fruit (strawberries, kiwi or other)

HEAT 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color. Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.

IN a large mixing bowl, lightly beat the eggs. Stir in milk, 1/2 cup sugar, vanilla and orange peel.

PLACE caramel coated ring mold in another pan and place on an oven rack.

POUR egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.

BAKE at 325F for close to l hour or until a knife comes out clean. Cool flan on a wire rack. Chill for at least 3 1/2 hours.

TO unmold the flan, loosen edges with a spatula, slip spatula down the sides to let air in. Place the serving platter over the mold and flip to allow the flan to slip onto the platter. Spoon the caramel that may remain in the mold on top of the flan. Pile sliced fruit in the center and serve. Makes 10 servings.

Tres Leches: Three Milk Cake

Recipe adapted from www.foodnetwork.com

1 yellow cake mix (with pudding) For topping mixture: 1 can evaporated milk 1 can sweetened condensed milk 1 pint (2 cups) 1/2 & 1/2 cream 1/2 cup rum (optional)

Frosting:

Sweetened whipped cream, to cover cake 5 ounces sweetened coconut

BAKE cake as directed in 13 by 9-inch pan

STIR together evaporated milk, condensed milk and whipping cream.

POKE holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

COVER with whipped cream and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple. Makes 16 servings.