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


Featured Pinch Tips Video

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

Directions Step-By-Step

1
FOR GAZPACHO:
Peel tomatoes, chop tomatoes, onions, pepper, and garlic
2
Combine 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.
3
FOR QUICK LUNCH QUESADILLAS.
Place cheese and jalapeno peppers on each tortilla .Fold over to enclose filling
4
Brown on griddle until cheese melts
5
Serve hot with salsa. YIELD 12 SERVINGS
6
FOR 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.
7
Pour into flan pan or casserole tilt to coat bottom and sides with caramel mixture, set aside
8
Combine eggs condensed milk, water, and almond extract in large bowl. Blend well. Pour into caramel coated flan pan.
9
Place in large shallow baking pan. Place on oven rack and fill baking pan with 1 inch hot water.
10
Bake 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