If I had to live on Mexican dishes the rest of my life, I’d be extremely happy. While I do love other dishes, I prefer to cook Mexican food at least 3 times per week. My family seems fine with it as it’s very rare that we have leftovers. While I can never chose a favorite, Nachos are always at the top of the list, along with my homemade tortillas. I’m not a pro at making tortillas as I have yet to perfect their size. Normally they are a bit smaller than I anticipated and also a bit thicker than they should be. Nevertheless they still taste amazing.
I like using my crockpot for many reasons, but the main reason is because I love the taste of all the flavors simmered together, for hours. Plus, it fills the house with such a perfect scent. And, if I’m being honest and want to bring out my lazy, I will always turn to the crockpot to help me support that.
I have a few amazing Mexican recipes that I want to share. These of course a very simple to perfect recipes and if using the crockpot, require very little attention. If you are a busy Mom, consider these recipes your simple go-to for easy dinners that the entire family with love you for.
Easy Crockpot Chicken Fajitas
Prep time: 10 Minutes — Cook Time: 4hrs 15 mins — Serves: 10
- 2 1/2 pounds boneless skinless chicken breasts
- 1 10-ounce can diced tomatoes
- 2 Tablespoons Taco Seasoning
- 1 4-ounce can of green chiles
- Juice from 1 Lime
- 3 Bell Peppers slice into long strips
- 1 large white Onion sliced into long strips
Add the tomatoes and chiles into the crockpot. Place the chicken breasts on top and then season with the taco seasoning. Cover and simmer on high for 3 hours. Add the bell peppers and onions overtop of the chicken breasts cooking for 1 hour, covered. Remove the chicken and shred with a fork. Place chick back into crock pot, adding the juice from the Lime. Mix everything together and cook covered for 15 minutes.
- 3 ripe Avocados
- 3 Tablespoons Cilantro
- 1 Jalapeno pepper
- 1 Lime
- 2 Garlic Cloves
- 1/2 small onion
- 2 Roma Tomatoes
Slice avocados in half, removing the pit, and placing into a mixing bowl. Mash with a fork and make either chunky or smooth, depending on how you like it. add all remaining ingredients and stir until well mixed.
Too keep your guacamole fresh and green, follow these tips.
- Place it in a storage container, pating it down firmly with a spoon so that it is flat on top.
- Add cold water on top, about 1/2 inch.
- Cover and store in the refrigerator.
- Drain water from the top and stir it before eating
Simple Chicken Quesadillas
- 8 10-inch Flour Tortillas
- 2 boneless skinless chicken breasts cooked and cut into strips
- 1 Cup of Cold-Jack shredded cheese
Warm the tortillas in over on very low heat. Remove from over once warm & soft. Place tortillas face down sprinkling 1 Tablespoon of cheese on top, then add chick in equal amounts. Add 1 Tablespoon of salsa to each tortilla. Add all ingredients with equal amounts to each tortilla until ingredients are gone. Fold each tortilla in half. Cook each tortilla separately in a skillet, cooking on both sides until cheese is melted and tortilla is light brown.