EVEN MORE SOUTHWEST RECIPES

JANET JORDAN

By
@MRSJANET

Mexican foods is one of my favorite foods as you can tell it's not hot unless you want it hot. Just flavor


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Ingredients

BURRITO BRUNCH

FRUIT SALSA

1 large
green bell pepper chopped
1 large
yellow bell pepper chopped
1 large
red bell pepper chopped
1 to 4
jalapeno peppers chopped fine
1 large
papaya or mango cubed
1 medium
pineapple peeled, cored, and cubed
1/2 c
finely chopped cilantro
1 medium
purple onion chchopped

BREAKFAST BURRITO

1 lb
sausage
1 16 oz
package frozen hash brown potatoes
1 large
onion finly chopped
12
eggs beaten
1/2 c
roasted, peeled ,and chopped chiles
salt and pepper to taste
1 lb
longhorn cheese shredded
24
flour tortillas warmed

POTICO

3/4 c
butter softened
1 1/2 c
sugar
4
eggs
2 can(s)
half & half
1 1/2 tsp
vanilla extract
3 c
lflour
1 1/2 tsp
baking soda
1 1/2 tsp
baking powder
1 c
chopped pecans
1 1/2 c
packed dark brown sugar
1 tsp
cinnamon
3/4 can(s)
raisins
1 Tbsp
flour
powdered sugar

MEXICAN HOT CHOCOLATE

1 qt
milk
1
inch piech stick cinnamon
3 Tbsp
strong brewed coffee
2- 1 oz
squares sweet dark chocolate
1/2 c
boiling water
1 Tbsp
vanilla extract
pinch of salt
fresh ground nutmeg to taste

Directions Step-By-Step

1
FOR THE FRUIT SALSA:
Mix bell peppers, jalapeno peppers, papaya, pineapple, cilantro, and onion in a large bowl.
2
Store in a covered container in refrigerator. Serve with corn chips or grilled fish or chicken. YIELD 2 QUARTS
3
FOR THE BREAKFAST BURRITO:
Brown sausage in a skillet, Stirring until crumbly, drain. Spoon into a large bowl.
4
Brown hash brown potatoes with onion in a large skillet stirring frequently. Add sausage and mix well
5
Add chopped green chilis, salt, pepper, salsa, and shredded cheese mix well
6
Place 2 tablespoon mixture along 1 side of each tortilla. Roll to enclose filling. Serve with additional salsa. YIELD 24 SERVINGS.
7
FOR THE POTICA:

Cream butter and sugar until light and fluffy. Blend in eggs 1 at a time, mixing well after each addition.
8
Mix half & half and vanilla in a small bowl. Sift flour, baking soda and baking powder into medium bowl (3) times. Add to creamed mixture alternately with half & half, mixing well after each addition.
9
Combine pecans, brown sugar, cinnamon, raisins and remaining 1 tbsp. flour in bowl
10
Add to butter swirl with knife. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 75 minutes or until cake test done. Cool sprinkle with powdered sugar. YIELD 2 LOAVES
11
FOR THE MEXICAN HOT CHOCOLATE:

Combine milk, cinnamon stick, and coffee in a large saucepan. Heat to boiling point
12
Mix chocolate with boiling water in bowl stir until chocolate melts. Add to milk mixture.
13
Heat to boiling point remove from heat. Remove cinnamon stick and add vanilla extract and salt.
14
Beat chocolate mixture with molinillo ( chocolate beater) or egg beater until foamy. Pour into cups. Sprinkle with freshly ground nutmeg.YIELD 4 TO 6 SERVINGS.