Salsa Suprema

INGREDIENTS:

1 each Large tomato -- chopped
1 each Medium onion -- chopped
2 each Fresh green chilies -- chopped
1 each Or 4 oz can green chili
1/2 teaspoon Garlic salt
1/2 teaspoon Monosodium glutamate(option) Salt to taste


INSTRUCTION:

Combine all ingredients and chill, covered, in refrigerator at least one hour.

Mexican Chicken Rice Recipe

INGREDIENTS:

8 ounces Tomato sauce
1 teaspoon Ground cumin
1/4 teaspoon Onion powder
1/8 teaspoon Garlic powder
1/4 teaspoon Cocoa
1/8 teaspoon Salt
1 tablespoon Chili powder
2 Chicken breasts; boneless -- cooked, chopped
1 cup Rice
1 cup Cheddar cheese -- shredded Sour cream Picante sauce Tomato -- chopped (opt)


INSTRUCTION:

Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place rice on plates, topped with chicken-sauce and then shredded cheese. Serve with sour cream, picante sauce, and chopped tomato if desired.

Mexicali Chicken Breasts

INGREDIENTS:
4 Chicken breasts -- split Eggs
1/4 cup Bottled taco sauce
1/2 teaspoon Salt
2 cups Fine dry bread crumbs
2 teaspoons Chili powder
2 teaspoons Ground cumin
1 teaspoon Garlic powder
1 teaspoon Dried whole oregano -- crumbled
1/4 cup Butter or margarine -- melted Shredded Iceburg lettuce Shredded Longhorn or Cheddar -- cheese Tomato wedges Dairy sour cream

INSTRUCTION:
Remove skin from chicken breasts and wipe with damp paper towels. Beat eggs in a pie plate or shallow bowl with a fork; beat in taco sauce and salt.

Combine bread crumbs, chili powder, cumin, garlic powder and oregano in second pie plate or dish. Dip chicken breasts in egg mixture, then into crumb mixture to coat well. Arrange in a single layer in a large jelly-roll pan; drizzle with melted butter. Bake in a 375 F oven for 35 minutes until crisp and tender. To serve,pile shredded lettuce on a large serving platter. Arrange the baked chicken on top. Garnish with shredded cheese, tomato wedges and sour cream. Serve hot, warm, or at room temperature.

Makes 8 servings.

Meatballs con Queso

INGREDIENTS:

1 1/2 pounds ground beef
1 1/2 cups bread crumbs
1/3 cup onion -- chopped
1/3 cup milk
3 tablespoons parsley -- chopped
1/4 teaspoon pepper
1 egg
3 tablespoons salad oil
16 ounces velveeta cheese
4 ounces green chiles -- chopped
1 package taco seasoning cornbread


INSTRUCTION:

Mix first 7 ingredients and shape into 1" balls. Fry in oil. Remove cooked meatballs from skillet; in same skillet, on low heat, stir in chilies, cheese, taco seasoning and 3/4 cup water. Simmer till cheese is melted, stirring constantly. Return meatballs to mixture in skillet cover and simmer until completely heated throughout. Serve immediately with hot corn bread.

Low-Fat Chimichangas

INGREDIENTS:

1 can (16-ounce) black beans -- rinsed and drained
1 can (8-ounce) stewed tomatoes
2 teaspoons Chili powder -- to 3
1 teaspoon Dried oregano or Italian her
22 (6-inch) corn tortillas -- to
1 cup Finely chopped green onion -- including tops
1 1/2 cups Shredded Jarlsberg Lite chee


INSTRUCTION:

Mix beans, tomatoes, chili powder and oregano in saucepan. Cover and simmer 5 minutes. Uncover and simmer, stirring and crushing some of the beans against side of pot, 5 minutes longer. Set aside. Warm tortillas per package directions and keep warm under a hot, damp cloth. Place 1 tablespoon of bean mixture on center of each tortilla. Sprinkle with a rounded teaspoon of onion, then a tablespoon of cheese. Fold opposite sides of tortillas on top of mixture twice, forming square packets. Place fold sides down on non-stick pan. Repeat until all ingredients are used. Cook over low heat, covered, 3 to 5 minutes until heated through and bottoms are crispy.

Presentation: Serve at once or keep warm on a covered warming tray.

Yield: Makes 6 to 8 servings (22 to 24 pieces).

Hot Pickled Vegetables

INGREDIENTS:

4 ounces Green Beans -- Whole
3 each Celery; Stalks -- *
1 cup Carrots; 2 med -- **
1 1/2 cups Cauliflowerets
1 cup Broccoli Flowerets
1 cup Pearl Onions
1/2 cup Peppers -- ***
1/2 cup Coarse Salt
2 cups Cider Vinegar
2 cups Water
2 tablespoons Black Peppercorns
1/4 teaspoon Cloves -- Ground


INSTRUCTION:

* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish.

Hot Chile Sauce

INGREDIENTS:

2 cups Water Chilies -- *
1/4 cup Red Wine Vinegar
1 teaspoon Dry Mustard
1 each Clove Garlic
1/4 cup Olive Oil


INSTRUCTION:
* You should use 6 to 8 dried Cascabel chilies in this recipe. If they t be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot. Heat water to boiling; stir in chilies. Boil uncovered 5 minutes; drain. Remove stems. Place chilies,vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce.

Hot & Spicy Chicken Quesadillas

INGREDIENTS:

2 teaspoons Olive oil
2 Boneless chicken breasts -- cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper -- seeded and
4 Eight inch flour tortillas
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or plain -- vegetable oil


INSTRUCTION:

Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve.

Wipe the pan clean.

Place the chicken mixture on one half of each of the 4 flour tortillas. Sprinkle with cheese and fold over to form a half circle.

Again, preheat the Calphalon Solo Griddle on medium.Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans.

Serves 4

El Charro Salsa Para Tacos

INGREDIENTS:

16 oz can crushed tomatoes
1 cup tomato puree
1 cup water
1/2 medium white onion -- chopped
1/4 cup garlic puree -- *
1/2 cup oil
1/4 cup vinegar
4 tablespoons dried oregano
1 teaspoon salt -- or to taste
4 Japanese chiles -- crushed


INSTRUCTION:

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot.

Burrito Filling

INGREDIENTS:

4 tablespoons Oil
12 ounces Vegetable juice -- can
14 1/2 ounces Beef broth -- can
3 each Garlic clove -- minced
3 1/2 pounds Beef stew meat Cheddar -- shredded
4 ounces Chilies, green -- can


INSTRUCTION:

Brown meat in oil and drain. Add remaining ingredients except cheese. Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese.

Almond Red Sauce

INGREDIENTS:

1/2 cup Slivered Almonds --Toasted
1 cup Onion --Finely Chopped
1 each Clove Garlic --Crushed
2 tablespoons Vegetable Oil
8 ounces Tomato Sauce --1 cn
2 teaspoons Paprika
1 teaspoon Red Chiles --Ground
1/4 teaspoon Red Pepper --Ground


INSTRUCTION:

Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.

Green Chile Stew

INGREDIENTS:

To prepare green chile stew we need the following ingredients -

3 pounds Lamb --Boneless Shoulder
1 cup Onion;Chopped -- 1 Large
3 each Cloves Garlic -- Finely Chopped
1/4 cup Vegetable Oil
2 cups Chicken Broth
1 teaspoon Salt
1 teaspoon Juniper Berries; Crushed -- Dry
3/4 teaspoon Pepper
1 tablespoon Unbleached Flour
1/4 cup Water
4 each Poblano Chiles;Medium -- *
2 tablespoons Lemon Peel -- Finely Shredded


Instruction

Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.