|
Appetizers
|
| Texican
Layered Dip |
|
2
1/2
1/2
2
2
1/2
1
1
4
1 |
15-ounce
cans refried beans
cup mayonnaise
cup sour cream
avocados - chopped
Tbs. lemon juice
cup Texican Salsa
cup shredded Cheddar cheese
(4 ounces)
cup shredded Monterey Jack
cheese (4 ounces)
green onions
4-ounce can sliced black olives
Tortilla Chips |
8 - 10
Servings
Spread beans in 9"x13"-inch dish. Combine mayonnaise
and sour cream and spread over bean dip. Sprinkle chopped
avocados with lemon juice; layer over mayonnaise mixture. Cover
with Texican Salsa. Sprinkle with Cheddar and Monterey Jack
cheeses, then onions. Top with black olives. Refrigerate.
Serve with tortilla chips. |
| Green
Chile Rollups |
|
1
1
1/2
1 |
8-ounce
package cream cheese, softened
4-ounce can diced green chilies, drained
cup chopped onion
10-ounce package flour tortillas
Texican Salsa |
Combine
first three ingredients. Spread 2 heaping Tbs. of cream cheese
mixture on each tortilla. Tightly roll tortillas and chill for
an hour. Slice each tortilla into 1-inch slices. Serve with
Texican Salsa. |
| Vegetables |
| Texican
Corn-on-the-Cob |
|
4
4
1/2 |
ears
corn
Tbs. butter
cup Texican Salsa |
4
Servings
Melt butter in glass baking dish, stir in salsa. Place corn in
dish and roll to coat. Cover with plastic wrap. Microwave 10 to
12 minutes. |
| Texican
Vegetable Casserole |
|
1
1
1
1
1
2
8
1
1
8 |
15-oz.
can of corn, drained
15-oz. can of black beans, drained
10-oz. can whole tomatoes with green chilies, partially drained
cup sour cream
cup Texican Salsa
cups of rice, cooked
oz. shredded Cheddar cheese
bunch green onions, chopped
2-oz. can sliced black olives
oz. Monterey Jack cheese, shredded |
6
Servings
Grease 9"x13" baking dish. Combine the corn, black
beans, tomatoes, sour cream, Texican Salsa, rice, Cheddar cheese
in a large bowl; stir until well mixed. Pour into the baking
dish; smooth with the back of a spoon. Sprinkle green onions,
black olives, and Monterey Jack cheese over the top. Bake at 350
degrees for 45 minutes. |
| Main
Courses |
| Texican
Chicken |
|
3
1/2
1
1
6
1/2 |
oz.
cream cheese, softened
cup sliced green onions
cup Texican Salsa
teaspoon ground cumin
4-oz. skinless, boneless chicken breasts
cup crushed tortilla chips |
4
Servings
Combine the cream cheese, green onions, 1/2 cup Texican Salsa,
and cumin in a small bowl; mix until well blended. Spoon
remaining salsa into the bottom of a baking dish. Arrange
chicken breasts in the dish, and spread the cheese mixture over
the chicken. Sprinkle the tortilla chips over the chicken, and
bake for 30 minutes at 350 degrees. |
| Texican
Shrimp en Papillote |
|
1-1/2
1
8 |
pounds
medium-size shrimp
cup Texican Salsa
cup shredded mozzarella cheese (8 ounces)
whole ripe olives, sliced |
4
Servings
Peel and devein shrimp. Cut four 15"x12" pieces of
aluminum foil; fold in half lengthwise. Trim each into a heart
shape. Divide shrimp equally, and place on one side of each
heart. Top each with 1/4 cup of Texican Salsa. Fold over
remaining half of foil, and crimp edges to seal. Bake at 400
degrees for 10 minutes, or on charcoal grill for 6 to 8 minutes.
Remove from heat, and cut open top. Add cheese and olives. Bake
or grill an additional 2 to 3 minutes, or until cheese melts |
| Texican
Meatloaf |
|
1-1/2
1
1
1
1
1/2
2 |
pounds
lean ground beef
cup breadcrumbs
onion, finely chopped (1 cup)
egg, beaten
teaspoon salt
teaspoon pepper
cups Texican Salsa, divided |
8
Servings
Combine first 6 ingredients in a large mixing bowl. Add 1 cup of
Texican Salsa. Place mixture in a 10"x6"x2"
baking dish, and shape into a loaf. Pour remaining 1 cup of
salsa over loaf. Bake at 350 degrees for 1 hour and 15 minutes,
or until done. |
