Why not invite friends over for an authentic Mexican dinner this weekend? These scrumptious recipes are surprisingly simple to prepare, and while you fry the Chiles Rellenos (cheese-stuffed poblano peppers) your guests can enjoy warmed tortilla chips, fresh salsa and a tasty margarita!

Your Menu: Serves 6

Warmed tortilla chips with salsa
Chiles Rellenos

• Cooked Spanish-style rice
• Refrigerated mango slices

Sweet Concha Bread

• Margaritas, Mexican beer, or sparkling water with lime slices

Test Kitchen Tips:

To warm tortilla chips, spread in an even layer in a shallow baking pan. Bake in a 350° F. oven for 5 to 10 minutes. Serve in a napkin-lined basket.

Use purchased pouches of cooked Spanish-style rice, which can be heated right in the bag in the microwave. Buy 3 pouches to serve 6 people.

Because chili peppers contain very pungent oils (the membranes and seeds carry the heat), be sure to protect your hands when preparing either fresh or dried peppers. Put plastic gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers.

Store extra rounds of the bread in an airtight container up to 3 days or freezer up to 3 months.

Shopping List for Main Dish

• 1 bag restaurant-style tortilla chips
• 1 jar purchased salsa (or ingredients for your favorite homemade salsa)
• 6 fresh poblano peppers
• 8 ounces cheddar cheese
• 1 dozen eggs
• 1 bottle cooking oil
• 1 8-ounce carton dairy sour cream (optional)
• 3 8.8-ounce pouches cooked Spanish style rice
• 1 jar refrigerated mango slices
• Margarita mix, Mexican beer or 6 bottles sparkling
• water
• 1 lime

Shopping List for Dessert Bread:

• 1 package active dry yeast
• 1 quart milk
• 1 dozen eggs

Pantry Items:

For Main Dish:

• all-purpose flour

For Dessert Bread:

• all-purpose flour
• granulated sugar
• shortening
• salt
• ground cinnamon
• unsweetened cocoa powder
• vanilla

Equipment Needed:

For Main Dish:

• shallow baking pan (for tortillas)
• measuring cups
• baking sheet
• foil
• paring knife
• wooden toothpicks (optional)
• whisk
• medium bowl
• heavy large skillet
• candy/deep frying thermometer
• tongs
• paper towels
• microwave oven (for rice)

For Dessert Bread:

• measuring cups and spoons
• 2 large mixing bowls
• wooden spoons
• medium saucepan
• instant-read thermometer
• electric mixer
• rubber spatula
• pastry cloth or wooden board
• baking sheets
• medium mixing bowl
• pastry blender
• fork
• waxed paper
• wide metal spatula
• table knife or small spoon
• wire racks

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