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Sauces

The following are the ingredients for several sauces
the severity of heat depends on you, the type
peppers selected and amounts. Experiment!!!

Salsa Contains diced tomatoes green chiles, onions, salt, vinegar, cilantro and garlic Chunky or Fine	Picante Sauce-Tomato juice green chiles, jalapenos, onion bellpepper, pimiento, salt, vinegar lemon juice, garlic, flour to thicken	Enchilada Sauce-Oil, red chiles, flour to thicken sugar, salt, cayenne, paprika onion, cumin, garlic, lemon juice, beet juice or powder for color
Fajita Marinade-Liquid smoke tenderizer, lemon juice, caramel (for color), garlic, cumin cilantro, water and vinegar	Nacho Cheese Sauce Cheddar cheese, cream cheese blue cheese, milk, small amount of flour, jalapeno peppers, salt, sugar and lemon juice	Taco Sauce-Tomatoes, onions garlic, oregano, green chiles cayenne pepper sauce, salt and pepper. Chop finely in processor, add spices Will keep 2 days refrigerated

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Peppers

Chiles are pods of red peppers, often sold in strings, medium hot, called Ristras

Green Chiles are large, green, mild Poblanos Buy fresh or canned

Jalapenos are medium sized green peppers, very hot Buy fresh or canned.

Jabaneros are medium sized green peppers, nuclear hot Buy fresh or canned.

All peppers, including green and red bellpeppers are pimientos, can be roasted until the skin blisters, and the skin rubbed off. When washing hot peppers, do not touch your eyes!!

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Beef & Cheese Enchiladas 1 lb ground beef 1 large onion, finely chopped 2 garlic cloves, finely chopped 1/2 cup chicken broth 1 T. ground red chiles 1 T. ground cumin 1 t. dried oregano leaves 1 can ground tomatoes 2 cans tomato sauce 1 pkg instant brown gravy mix 1 lb shredded cheddar cheese 12 corn or flour tortillas Brown beef and drain off excess grease. Addonion, cook untiltender. Set aside. In a 2 qt.pan combine broth gravy mix and spices Bring to a boil andstir in the tomato products Simmer for 10 minutes. Preheat oven to 350. Dip each tortilla into sauce to coat both sides. Spoon 3 T.meat and 2 T. cheese in the center of each tortilla. Roll up and placeseamed sides down in a greased 13 x 9 x 2 baking dish. Pour remaining sauce over top and sprinkle with remaining cheese. Bake uncovered for 15-20 min. to heat thoroughly

Creamy Chicken Enchiladas 4 cups chicken, debones and diced 1 medium onion, chopped 1 can Mexican tomatoes, diced 12 flour tortillas (8"), warmed 1 can cream of chicken soup 1 lb. cheese spread, cut in cubes 1 can evaporated milk 1 pkg taco seasoning Drain and reserve juice from tomatoes Combine onions, tomato juice, and taco seasoning in a sauce pan and bring to a boil. Turn off heat, add tomatoes and chicken, stirring gently. Spoon a generous portion of mixture on each tortilla, roll and place in a 13 x 9 x 2 baking dish In a 2 qt sauce pan, heat cheese spread soup and milk over medium heat until melted. Pour over enchiladas and bake at 325 for 15-25 min or until hot thoroughly. Serve with shredded lettuce and chunky salsa. 6 Servings

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Fiesta Chicken & Pasta 4 chicken breasts, boneless/skinless 1 T. salt 1 t. pepper 1 T. spanish paprika 2 T. chili powder 1 T. cumin 1/2 t. cayenne pepper 1 t. chopped garlic Mix all dry ingredients together and rub onto chicken breasts. Let set in refrigerator for one hour. Grill over medium coals until done. Serve over cooked pasta Top with green chile salsa.

Green Chile Salsa 1 T. oil 3 tomatillas (or green tomatoes) 1 clove garlic 1 (1 oz) coriander 1 green chiles 1 lime, squeezed 1 (16 oz) sour cream pinch of salt and sugar Saute tomatillas in oil about 3 minutes until softened. Place them along with garlic, coriandor, chiles, and juice of lime in blender or processor, puree until smooth. Fold in sour cream, add sugar and salt to taste

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Fajitas With Marinade 1 lb. chicken or steak, cut into strips 2 onions, thinly sliced 2 medium green/red bellpeppers, cut in strips 8 flour tortillas (10"), warmed	Marinade 1/4 lime juice 2 T. oil 2 t. ground red chiles 2 cloves garlic, finely chopped 1 T. chopped fresh or 1 t. dried oregano 1 T cilantro Combine marinade ingredients and blend well. Place meat in, turning once, refrigerate for one hour. Saute peppers and onions in small amount of oil until desired tenderness. Sear meat in a hot skillet until done, then add onions and peppers.
Heat tortillas, place in hot, covered dish to keep warm during the meal. Spoon a portion of the stir fry into tortilla, add desired toppings such as sour cream, guacamole, salsa, lettuce shredded cheese. Fold tortilla over and Enjoy.

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Chicken Diablo

6 large chicken breast, boneless/skinless 1 T. margarine 1 medium onion, cut in strips 1/2 ea. yellow/red/green bellpepper cut in strips 1 can chicken consomme 1 cup chili sauce 2 T. cooking Sherry

1 t. cayenne pepper sauce 1 garlic clove, crushed 1/2 t. sweet basil leaves 1/4 t. black pepper 5 T. flour 1/2 t. white pepper 3 T oil 1 can ground tomatoes

In a skillet, saute onions and peppers in 1 T. margarine for 1-2 minutes. Add chicken consomme, tomatoes chili sauce, Sherry, cayenne pepper sauce, garlic basil leaves and black pepper, saute 10-20 min. more In a small bowl mix flour and white pepper. Place chicken in flour to coat both sides evenly. Saute chicken in 3 T. oil until lightly brown and done. Pour onion and pepper saute over chicken and serve

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Pork Filet Margarita

4 boneless pork loin steaks 1/4 t. coriander 1/4 t. salt 1/8 t. pepper 2/3 cup chicken consomme 1 T. fresh lime juice	1 t. cornstarch 1/2 t. sugar 1-1/2 T. fresh cilantro 1 T. tequila Non-stick cooking spray
Mix coriander, salt and pepper. Rub on meat and refrigerate for one hour. Spray non-stick skillet with vegetable spray. Cook meat over medium heat for 8-10 minutes, turning once. Remove while still SLIGHTLY pink in the center Dissolve cornstarch and sugar in consomme. Place sauce in skillet and cook until thickened. Stir in cilantro and tequila, heat for one minute. Serve with sauce over meat.

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Ranchero Omelet

1/2 cup new red potatoes cubed 1 T. margarine 1/4 lb. chorizo, browned and drained 1/2 cup shredded cheddar

1 red bellpepper, diced 3 eggs, beaten 1 green onion, sliced 1/2 cup shredded monterey jack

Cook potatoes and keep them warm. Brown sausage and drain well. In a non-stick skillet, place margarine and cooked over medium heat for 1-2 minutes Pour beaten egg over the potatoes. Cook, constantly lifting edges with spatula to ensure even cooking throughout. Top with chorizo green onion, bellpepper and cheese. Cover and cook until egg is set, about 1-2 minutes Serve with fresh fruit or biscuits

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Japaleno Cheese Squares

1 lb. mild shredded cheddar 1 lb. shredded monterey jack 1 cup sharp shredded cheddar 1 (12 oz) jar sliced jalapenos, drained 1 can evaporated milk 1 cup flour 2 eggs, beaten Combine the cheeses in a large mixing bowl. Place 1/2 the cheese into a 13 x 9 x 2 baking dish. Layer sliced jalapenos over the cheese, then top with remainder Beat eggs, milk and flour together until smooth Pour over cheese and jalapenos. Bake at 325 for 60-70 minutes, until lightly brown. Remove from oven and let cool completely. Cut into 1" squares. 10-20 servings

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Pasilla Pintos
With Chorizo & Cheese

1 cup green onion, chopped 1/2 lb. Chorizo sausage (bulk) 3 small Poblanos chiles or Pasilla peppers 1 large tomato, chopped 1/4 t. salt

2 cans pinto beans, drained 1/2 cup monterey jack cheese (shredded) 1/2 cup cheddar cheese (shredded)

Turn oven to broil. Roast chiles by making small slits in top of each> Place on pan in oven about 5-7" from heat, for about 12-17 minutes. (Not Burned) Remove and place in a plastic bag for about 20 minutes. Remove from bag, peel, remove seeds and chop into 1/4" pieces. Preheat oven to 350, brown sausage and onions in a skillet over medium heat Drain off excess grease. Mix with remaining ingredients and place into a 2 qt. casserole dish. Cover and bake approx 30 minutes or until hot and bubbly. Top with shredded cheeses and place back in oven for 5 minutes, to melt cheese. (6 servings) Roasted chiles may be done in advance. Keep refrigerated or frozen

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Southwestern Light Chimichanga

1 lb. lean ground beef 1 egg, beaten 1 T. red wine vinegar 1 t. ground red chiles 1/4 t. ground cinnamon 1/8 t. ground cloves

1 (4 oz) can chopped green chiles, undrained 1 medium tomato, chopped 1 small onion, finely chopped 2 T. margarine, softened 8 flour tortillas (10"), warmed

Preheat oven to 475. Brown beef with onion in a skillet. Drain excess grease and add red wine vinegar, red chiles, cinnamon, cloves, green chiles and tomatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Spoon 1/2 cup of meat mixture on the center of each warm tortilla. Fold sides to overlap the folded bottom to cover meat Brush folded ends with beaten egg to seal. Brush each with margarine Place on non-stick pan, seam side down, Bake uncovered 10-12 min. Top with Salsa if disired. (4 servings)

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Chile Rellenos

12 medium Pasilla or Anaheim peppers, roasted and peeled 1 lb. monterey jack, shredded 1 cup cheddar cheese, shredded 3 cups flour

4 beaten eggs 1/4 cup milk 1 T. salt 1/2 t. white pepper 1/4 cup cooking oil

Toss together the cheeses in a bowl, stuff roasted peppers with cheeses and set aside. Beat eggs and milk together, set aside. In a large bowl, mix flour salt, and pepper. Roll stuffed peppers in flour mixture, dip into egg wash and roll again. Gently shake off excess flour and place into a skilled with hot oil. Fry on both sides until golden brown. Serve with chunky salsa (6 servings) Canned whole green chiles may be used if desired

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Texas Steak Sandwich		Cucumber Salsa
2 beef flank steaks 1/2 cup lime juice 2 T. dried oregano 2 T. cooking oil	1/2 t. salt 1/2 t. redpepper sauce 4 cloves crushed garlic Hard rolls or tortillas	1 cup sour cream 1 cup plain lowfat yogurt 1/4 cup chopped parsley 1/4 cup chopped cilantro	1 t. ground cumin 1/2 t. salt 2 medium cucumbers
Mix together marinade ingredients in a shallow dish. Add steaks to marinade and turn to coat. Cover and refrigerate for 30 minutes, turning steaks once. Remove steaks from marinade. Grill over medium coals for 10 to 15 minutes, turning once. Cut steaks across the grain in strips. Serve on hard rolls or tortillas with cucumber salsa. (8 servings)		Peel and remove seeds from cucumbers. Shred cucumber in a food processor. Whip together sour cream, yogurt, pars- ley, cilantro, cumin and salt. Stir in cucumbers. Cover and refrigerate for 30 minutes before serving.

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Margarita Shrimp Kabobs
1/4 cup tequila 1/4 cup red wind vinegar 1 T. ground red chiles 1 T. cooking oil 2 T. lime juice	1/2 t. salt 2 cloves garlic, chopped 1 red bell pepper finely chopped (1 cup) 1-1/2 lbs. raw shrimp (24)
Peel and devein the shrimp, leaving the tails intact. Mix all ingredients except shrimp, in a bowl. Blend well and stir in shrimp. Cover and refrigerate for 30 minutes. Remove shrimp from marinade, reserve marinade. Thread shrimp on metal skewers. Grill over medium coals, 4-6 minutes, turning and brushing with marinade until pink. In a medium saucepan bring remaining marinade to a boil. Reduce heat and simmer for 5 minutes. Serve sauce and shrimp with cooked rice and Grilled vegetables.

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Guacomole Salad Ingredients and only you can determine the quantities. Experiment until it tastes good to you. It's very difficult to go wrong with this. Ripe avacados chopped onion shredded cheddar chopped tomato some lime or lemon juice red pepper sauce finely chopped jalapeno salt some folks like some mayonaise in this Be Bold With The Spice

Southwestern Pasta Salad 1-1/2 cup "bow-tie" pasta 1/2 cup low-fat plain yogurt 1 T. dijon mustard 1/2 t. salt 2 small tomatoes, cored and cut in 8-10 sections 2 green onions, cut into 1/2" slices 2 jalapeno peppers, seeded and finely chopped 1 clove garlic, crushed Cook pasta according to package directions and rinse with cold water to cool, drain and refrigerate. (This may be done in advance). Mix remaining ingredients and gently stir in the pasta. Cover and refrigerate for 2 hours or until well chilled. Garnish with fresh ground pepper. (6 servings)

Spicy Texas Potato Salad
1 (10 oz) can diced Mexican style tomatoes 3/4 cup mayonaise 4 T. dijon mustard 3 lbs. red potatoes	1 cup celery, chopped 1/2 cup green onion, sliced 8 slices bacon, cooked and crumbled
Cut potatoes in 1" cubes and cook until tender. Drain potatoes. In a large mixing bowl, combine all ingredients and gently stir in potatoes until well mixed. Cover and refrigerate at least 1-1/2 hours. (12 servings)

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