MORE STILL EVEN MORE SOUTHWEST RECIPES

JANET JORDAN

By
@MRSJANET

Just a note The avocado is the fruit of a tree native to tropical America. It is sometimes called a avocado pear


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Ingredients

FIESTA BUFFET:

HOT BLACK BEAN DIP

2 -10 oz. can(s)
black bean soup
2 large
onions chopped
5
pickeld jalapeno peppers chopped
5
whole cloves garlic
salt to taste
1/4 to 1/2 c
hot water
1 lb
chedder cheese shredded
corn chips

GUACAMOLE

4 medium
avacados peeled and mashed
1 medium
tomato chopped
1/4 c
chopped onion
1 tsp
lemon juice
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
tobasco sauce
1/4 c
mayonnaise
1
head lettuce

MEXICAN PIZZA

12
flour tortillas
3 c
shredded monterey jack cheese
chopped jalapeno peppers to taste
1
green bell pepper chopped
1/2 c
sliced black olives
1- 8 oz. pkg
sliced pepperoni
1- 16 oz. can(s)
artichoke hearts chopped
1 c
eddie's salsa

MEXICAN STYLE CHICKEN ROLL UPS

8
chicken breast filets
4
green chilis whole roasted peeled and seeded
3 oz
monterey jack cheese cut into 8 strips
3/4 c
fine dry bread crumbs
1 Tbsp
chili powder
1 1/2 tsp
cumin
1/4 tsp
garlic powder
1/4 tsp
salt
1/4 c
milk
4 c
shredded lettuce
1/2 c
picante sauce
1/4 c
sour cream or plane yogurt

Directions Step-By-Step

1
FOR HOT BLACK BEAN DIP:

Combine soup, onions, peppers, garlic, and salt in a saucepan. Simmer until peppers have disintegrated.
2
Remove garlic cloves. Stir in enough hot water to make a desired consistency.
3
Beat until thickened and smooth. Add cheese.
4
Heat until cheese is melted stirring to mix well. Serve hot with corn chips. YIELD 25 Servings
5
FOR GUACAMOLE:

Combine avocados, tomatoes, onion, lemon juice, salt, pepper, tabasco sauce, and mayonnaise in bowl. Mix well
6
Place lettuce on serving plates. Spoon avocado mixture over lettuce. YIELD 6 Servings
7
FOR MEXICAN PIZZA:

Place tortilla 1 at a time in nonstick skillet.
8
Layer cheese and remaining ingredients over tortillas as desired
9
Cook covered over medium heat for 2 to 3 minutes. Cut into wedges serve hot. YIELD 12 SERVINGS.
10
FOR MEXICAN STYLE CHICKEN ROLL UPS:

Rinse chicken and pat dry with paper towels. Pound to 1/4 inch thickness between sheets of waxed paper.
11
Place one green chili half and i strip cheese in center of each chicken breast. Roll to enclose filling tucking edges under. Secure with wooden picks.
12
Combine bread crumbs, chili powder, cumin, garlic powder, and salt in bowl. Mix well
13
Dip chicken roll in milk roll in bread crumb mixture coating well
14
Arrange in a 8 by 12 inch baking dish sprayed with nonstick cooking spray. Bake at 400 degrees for 30 minutes or until tender.
15
Place each chicken roll on a bed of lettuce. Top with picante sauce and sour cream. Serve immediately. YIELD 8 SERVINGS