Tex-Mex cooking mixes the wholesome fusion of south of the Rio Grande River Valley with the southern heritage south of Austin, Texas. As a 6th generation Texan, I have been cooking this style of food my entire life. To derive the real flavor and avoid the commercialized spice blends, I recommend homemade Tex-Mex. I also have modernized my recipes without compromising flavor. For example, when frying tortillas for enchiladas, I use olive oil. Avocados are full of magnesium and potassium; so, I add avocados generously to my dishes. Plates can be flavored-up and decorative with dollops of Spicy Red Sauce and carefully placed green peas set onto each dollop. Here is one of my favorite recipes: Kelly Mac’s Tex-Mex Stuffed Peppers. Que te diviertas! © Kelly McBride Loft
Kelly Mac’s Tex-Mex Stuffed Peppers
Hollow out a bell pepper per person. Fill each pepper with thin layers in this order: refried beans, a sprinkling of Spanish rice and crumbled fresh pulled pork tamales. Top each pepper with a layer of Cheddar and Monterey Jack cheese. Bake for 30 minutes at 350° F. Remove from the oven and top with diced tomatoes. © Kelly McBride Loft