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Easy, Delicious Mexican Recipes You Will Love

Updated on September 9, 2013

Mexican food is fresh, vibrant and tastes sensational and with that in mind I decided to have a Mexican Party this Summer, while trying out lots of recipes in my attempt to settle on a menu I decided to write these hubs in the hope that I can make other Mexican cuisine fans out there happy, I hope you enjoy what I came up with in Part 1 of my Mexican food hubs.


  • Breakfast Quesadillas
  • Quesadillas for Lunch and Lunchboxes
  • Guacamole
  • Homemade Tortilla Chips
  • Salsa

5 stars from 2 ratings of Eileen's Mexican Recipes

..... and don't forget to visit my Favorite Recipes on Pinterest

Breakfast Quesadillas

Breakfast Quesadillas
Breakfast Quesadillas


  • 2 large Free Range Eggs
  • 1 knob of Butter
  • 1 pinch of Salt
  • 1 teaspoon of Crème Fraîche
  • 1 Tortilla Wrap, square
  • 1-2 tablespoons of Salsa
  • a few Jalapeños slices
  • Grated Cheese
  • Coriander, finely chopped

Quesadillas are my family's idea of fast food, and when the kids are extra hungry then the Breakfast Quesadillas are an ideal start to their day, although they're not just for breakfast I love these for lunch when I'm looking for something substantial but fast to cook. My daughter likes her plain with extra cheese but I like to throw in a few jalapeños and some refreshing salsa to liven things up - however you like your food I'm sure you're going to love these.

This is definitely one of the easiest fast food recipes that everyone seems to love, especially if you're using ready made tortilla wraps, as you can see they're now available in a square shape, which I wasn't sure of at first but the kids love them and since they're a lot thicker than the circular ones they are definitely more filling, they're also really good if you have a filling that is wetter or heavier as they don't come apart as easily and hold everything in beautifully.

  • In large non-stick frying pan place your tortilla wrap on a low heat, there is no need for any oil as the tortilla will brown nicely without any.
  • While the tortilla is browning, break the eggs into a small, heavy-based frying pan over a medium heat and add the butter and salt.
  • Stir the eggs together with a wooden spoon. Once well-combined, leave the eggs for 10 seconds, and then stir again. If they are setting too quickly take them off the heat to stir and then replace. Repeat until they begin to set.
  • Turn your tortilla over.
  • Stir continuously until they're nearly as cooked as you like them; take them off the heat before they're done.
  • Place your tortilla on your serving plate.
  • Take your eggs off the heat, stir in the crème fraîche, and place the eggs onto one half of the tortilla.
  • Now add your grated cheese, salsa, jalapeños and coriander.
  • Fold over the tortilla and eat immediately.

These are very filling and very delicious, I hope you enjoy them as much as we do.

Quesadillas for Lunch and Lunchboxes


2 Tortilla Wraps

2 tablespoons of Tomato Puree

Grate Cheese

Preferred Filling



Coriander, finely Chopped

These are quick to make and the children love them, you can put anything you have in the fridge in these, I like the ham and cheese ones, younger children seem to love slices of hotdogs in them (there is no accounting for taste), I have done this with hotdogs, beans and cheese and they have been devoured faster than anything else I have seen children eat.

There are no ingredient measurements as it will all depend on what you're putting into the quesadilla, how hungry you are and how much you like a particular ingredient - basically go where your heart (or stomach in this case) takes you - feel free!

  • Spread both the tortillas with tomato puree.
  • Place a tortilla in large non-stick frying pan on a low heat (without any oil).
  • Now onto the warming tortilla sprinkle half the cheese. If you like things spicy and hot you might want to try using something like Hot Habanero Jack / Pepperjack Cheese, or ask at your local Deli or Cheese Counter for their recommendation.
  • Sprinkle with the remainder of your ingredients, I love adding a mild salsa to this or some sour cream so that I hit pockets of heat and coolness in turn as I am eating - it's divine.
  • Finally sprinkle on the remaining cheese and add the second tortilla on top with the puree side facing downwards.
  • Check to see how brown your quesadilla is getting and when you can feel the cheese starting to bubble you will be able to turn the quesadilla over fairly safely (always be careful when dealing with hot cheese - of course if there is a lot of filling and you're worried about spillage then invert it onto a heatproof plate and slide it back into the frying pan) whichever way you do it turn it over until it is golden brown on both sides, cut into wedges and serve.

These are also ideal for packed lunches and picnics, cut them into wedges, leave them to cool on wire cooling racks and then wrap in clingfilm or greaseproof paper.


4 ripe Avocados, seeded and peeled

Juice of 3 limes

2 Organic Tomatoes, medium-sized

1 Organic White Onion, finely chopped

2 Organic Garlic Cloves, minced

¼ teaspoon Black Pepper, freshly ground

½ teaspoon Sea Salt, freshly ground

Ground Cumin and Cayenne Pepper to taste

A pinch of sugar

1 Serrano Chilli, finely chopped

1 bunch of Coriander / Cilantro, chopped

Mike's Best Ever Guacamole

I have been making this for years, it was a recipe given to me by my late partner and I've never found a better one, however be careful when adding the Cayenne as one person's enjoyable heat buzz may be someone else's burning hell.

Choosing Ripe Avocados:

I have a few preferences for choosing avocados, I prefer Haas Avocados as I think they have a superior flavour and I don't like lots of little ones I like big fat dark green knobbly ones, but that's my preference.

The best tip I can pass on to you is that when choosing an avocado pick off the small stem and if the underneath is brown then it's too ripe, if it's yellow-green it's not ripe enough and if it's bright green (with or without brown flecks) then you have found the little beauties to take home. You should also be able to push this end of the avocado and it will give slightly, but don't push too hard you don't want to bruise the precious cargo inside.

Note: Guacamole tends to discolour from being left in the open air so either make it closer to the time that you want to eat it or make sure it is covered with clingfilm against the guacamole to prevent the air touching it.


  • Halve your avocados lengthwise.
  • An easy way to remove the large stone in the middle of the avocado is to smack it with the blade of a sharp knife and it will pop out attached to the knife.
  • Slice into quarters lengthwise and the skin will peel off very easily in four pieces.
  • Place the avocados into a large bowl and mash with a fork, (if your fork bends then you didn't choose ripe avocados and they're too hard).
  • If you prefer your guacamole smooth then mash until all the lumps are gone, I prefer my guacamole chunky.
  • Now add all the other ingredients (leaving a few leaves of Cilantro/Coriander aside) and mix together using the fork.
  • Taste and adjust your heat seasoning, sprinkle with the remaining Cilantro / Coriander.

My mouth was watering while typing this, I think a quick dash to the shops is in order.

You can serve this in a bowl with crudites or on toasted bread like Bruschetta, if I'm doing this I add another tomato to the mix. Or of course that old timeless classic of Tortilla Chips - why not make your own Tortilla Chips, here's how:

Homemade Tortilla Chips


Soft Corn Tortillas

Corn or Sunflower Oil

Sea Salt, freshly ground

Who doesn't love tortilla chips? I have two problems when it comes to Tortilla Chips, (1) I'm allergic to sulphate and that means that most of the flavoured Tortilla Chips I can't eat, and (2) I find the mass produced ones are far too salty - so my very, very simple solution is to make my own. You will need to find the corn tortillas, the others just won't make the Tortilla Chips that you are aiming for, and the oil that you use basically needs to be a flavourless one, so if you don't have Corn or Sunflower you can use any other similar oil but not olive oil.

Here's how:

  • Pre-heat your oven to 350ºF / 175ºC / Gas Mark 4.
  • Place your tortilla on a cutting board.
  • Using a pastry brush, lightly (lightly) brush the tortilla on both sides with the oil.
  • Place the next tortilla on top of the last one and repeat step 2 until you have a stack of lightly oiled tortillas.
  • Using a large, sharp knife cut them into 6 or 8 segments depending on the size of your original tortillas.
  • Place the chips on a large oiled baking sheet and bake for 8-10 minutes until they are pale golden brown, please keep an eye on these as they do burn very quickly, one minute they're white and the next they are black and inedible - you have been warned.

Note: If you're reading this and you live in the UK and don't want to make your own tortilla chips then I highly recommend Marks & Spencers Tortilla Chips, they are light, crisp with just the right amount of salt, they are simply the best I've ever tasted.


2 x 400g cans of Chopped Tomatoes

1 medium Organic Red Onion, chopped

2 Organic Garlic Cloves, crushed

1 teaspoon of Ground Cumin

2-3 Jalapeño Peppers, deseeded and finely chopped

1 bunch of Cilantro / Coriander, chopped

Best Ever Salsa

The other Mexican accompaniment that goes so well with Tortilla Chips is Salsa and it is incredibly easy to make, I can't understand why people buy the ready made ones from supermarkets, I always have a couple of tomatoes in the fridge, not quite as hard as I would like for sandwiches or salad but perfect for making salsa - and making it really couldn't be easier - don't blink you may miss the recipe:

  • Place all your chopped ingredients into a blender and using the pulse setting or button, pulse it a couple of times until you have a lovely chunky salsa.

If you want a hotter salsa just leave some of the seeds from the Jalapeños in the mixture when pulsing.

That was it - nothing else to see here - move along please.

Other Resources for Mexican recipes:

Thomasina Miers is a wonderful cook that recently completed a television series called Mexican Food Made Simple on British television, she subsequently released a book which is available at all good bookstores and of course online at most of the major retailers including Ebay which I have linked below if you are interested.

If you want try out some of her recipes before buying the book they are also available online and I have listed below the links to some of the recipes that I've tried and loved:

For those all those elusive, hard to find Mexican ingredients:

And finally there are a lot of Mexican recipes right here on HubPages here are a few that I thought you might find of interest:


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    • profile image


      6 years ago

      These look great, thanks for sharing

    • novascotiamiss profile image


      6 years ago from Nova Scotia, Canada

      Great hub. I especially like the recipe for fresh Guacamole. Once you've tasted it fresh, you'll never want to eat the artificial supermarket stuff again. Voted up!

    • profile image


      6 years ago

      We enjoy most of what you suggested here weekly at our home. My husband's favorite thing to cook is Mexican food. Thanks for sharing this! Take care, Kelley

    • MissBallet profile image


      6 years ago

      mmmmm... i'll try every recipe you described here! looks so easy to make and sounds so delicious! thank you for sharing!


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