What Mexican food should I make for class?

For Cinco de Mayo(slassh my brithday. :) ), we're going to bring in Mexican food. I don't know any quick, good recipes, that dont need to be heated up. does anyone know anything(and tortilla chips and salsa doesnt count).What Mexican food should I make for class?
chilaquiles.

mexicanfoodsabout.com

has a simple recipe

its good close to mine.What Mexican food should I make for class?
I am not sure how quick it is to make, but have you ever thought of making tres leches cake (3 milk cake)? It is a traditional Mexican birthday cake. I thought it might fit the occassion.
tacoWhat Mexican food should I make for class?
ok, guacomole is classic.

tacos are the bomb and need no heating if you precook steak or chicken...
make a bean dip. www.simple and delicious.com has good recipesWhat Mexican food should I make for class?
tacos r fast and easy to make so makes tacos

mostly everyone luvs them
You can make a cold dip with refried beans, guacomole, sour cream and black olives and bring tortilla chips to dip it with

Or you can make a tortilla casserole with chopped chicken, cheese, black olives an moles sauce



Or you could make something that needs to be heated up

and by those candle that are made to keep food warm and have it on something elevated



Or you can have all the stuff you need cold in an igloo cheese tomatoes chooped lettuce and salsa

and ask your teacher if you can use the teacher lounge microwave to heat the meat and tortillas



or you can pool money together and oreder mexican food

Or

you can have one of the parents who doesnt work bring the hot meat and you bring the coled prepared stufff

Or can bring one of those single hot plates they only cost 9.99 and heat the meat u keep in the igloo till yyour ready to heat it up or those camping single pot heaters



That enough ideas
7 Layer Dip Recipe...





1 can (16 oz.) refried beans

1 package (1.25 oz.) Taco Seasoning Mix (regular)

8 ounces of sour cream

8 ounces guacamole (may also be substituted with diced tomatoes or black olives)

1 cup Mexican 4-cheese blend

1 cup salsa (mild)

1 can diced green chiles

2-3 Large Jalapenos, seeded and diced.

1/3 cup sliced green onions

16 ounces tortilla chips



Combine beans and seasoning mix in a small bowl.

Spread over bottom of 8-inch-square baking dish.

Sautee Jalapenos and layer on top of beans.

Layer sour cream, guacamole, cheese, salsa, chiles and green onions.

Serve with chips.





Easy Chicken Salsa EnchiladasA quick and healthy enchilada dish with an extra kick from fresh scallions and cilantro.Ingredients:

? 2 cup fat free refried beans

? 16 oz cooked chicken

? 3 Tbsp minced scallions

? 1/2 cup chopped cilantro

? 2 cups of your favorite salsa

? 8 6" whole wheat tortillas

? 3/4 cup low-fat shredded cheddar cheese

Method:

Preheat oven to 400 degrees. In a large bowl, mix together the refried beans, chicken, scallions and cilantro. Lightly oil a rectangular glass baking dish and pour 1/2 cup of salsa into the bottom of the dish. Fill each tortilla with chicken mixture and roll into a tubular shape. Place seamside down into baking dish. Top with remaining salsa and cheese. Cover dish tightly with foil and bake for approximately 35-40 minutes or until bubbling and center is





Chilli Relleno CasseroleChilies are stuffed with Monterey Jack cheese and placed between layers of batter made with separated eggs and corn flour, then baked.Ingredients:

? 1 Large can of fire-roasted green chilies or 1 dozen fresh chilies, roasted, seeded and deskinned

? 1 lb. of jack cheese

? 6 eggs, seperated

? 1/4 cup corn flour (Masa Harina)

? 1/4 tsp salt and garlic powder

? Salsa, warmed

?

Method:

First, grate 1/2 cup of the cheese and set aside. Cut the remaining cheese into long rectangles 1/2-inch wide and 3-inches long. Stuff roasted, skinned green chilies with the cheese sticks. Next, whip the egg whites with salt and garlic powder until soft mounds just begin to form. In another bowl stir the egg yolks with the flour. Add some of the chili juice (1 Tbsp) to make this batter easier to stir. Fold into the egg whites. Spray a square 9X9 baking dish with Pam. Spread 1/2 of the batter onto the bottom of the pan. Place the chilies on the batter. Cover with remaining batter. Sprinkle with 1/4 Cup reserved shredded cheese. Bake in a 375F oven for 20-25 minutes or until top is golden brown and the dish holds its shape when lightly jiggled.
Fideo (Mexican Spaghetti) [ 6servings; ready in 40min]



2 tablespoons vegetable oil

4 skinless, boneless chicken breast halves

1 (12 ounce) package spaghetti noodles, broken in half

5 roma (plum) tomatoes, chopped

1 large onion, chopped

1/2 tablespoon ground cumin

2 1/2 teaspoons chili powder

salt and pepper to taste

1 1/2 cups water

1 cup shredded Cheddar cheese



Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.

Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.

Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.