SOUTHWEST RECIPES

JANET JORDAN

By
@MRSJANET

If you feel like MEXICAN here is three dishes that make a great SOUTHWEST meal. Soup, Appetizer, and Dessert


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Rating:
★★★★★ 3 votes
Comments:
Prep:
25 Min
Method:
Convection Oven

Ingredients

LIGHT LUNCH

GAZPACHO

3 medium
tomatoes
1 small
onion
2 medium
red and green pepper
1
clove garlic
4 c
tomato juice
2 Tbsp
vinegar
2 Tbsp
olive oil
1 tsp
salt
bread
1 medium
cucumber

QUICK LUNCH QUESADILLAS

12 oz
monterey jack cheese, shredded
1/2 c
chopped and drained jalapeno peppers
12
6 inch flour tortillas

SPANISH FLAN

1 c
sugar
6
eggs well beaten
1 14 oz
can sweetened condensed milk
2 c
water
1 tsp
almond extract

Step-By-Step

1FOR GAZPACHO:
Peel tomatoes, chop tomatoes, onions, pepper, and garlic
2Combine with tomato juice, vinegar, olive oil, and salt in blender container. Process for 1 or 2 minutes. Adding a small amount of bread to thicken mixture. Chill foe 2 hours. Chop cucumber serve soup with cucumber. YIELDS: 10 servings.
3FOR QUICK LUNCH QUESADILLAS.
Place cheese and jalapeno peppers on each tortilla .Fold over to enclose filling
4Brown on griddle until cheese melts
5Serve hot with salsa. YIELD 12 SERVINGS
6FOR SPANISH FLAN:
Place sugar in a large heavy skillet. Caramelize by cooking over medium heat until sugar melts and turns golden brown. Stirring constantly with wooden spoon.
7Pour into flan pan or casserole tilt to coat bottom and sides with caramel mixture, set aside
8Combine eggs condensed milk, water, and almond extract in large bowl. Blend well. Pour into caramel coated flan pan.
9Place in large shallow baking pan. Place on oven rack and fill baking pan with 1 inch hot water.
10Bake for 1 hour or until knife inserted 1/2 inch from center comes out clean. Cool for 2 hours. Loosen edges with spatula invert onto serving platter. Refrigerate until serving time. YIELD: 8 TO 10 SERVINGS

About this Recipe

Course/Dish: Beef, Vegetables, Pork
Main Ingredient: Beef
Regional Style: Mexican