even more southwest recipes
(2 ratings)
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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(2 ratings)
Ingredients For even more southwest recipes
- BURRITO BRUNCH
- FRUIT SALSA
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1 lggreen bell pepper chopped
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1 lgyellow bell pepper chopped
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1 lgred bell pepper chopped
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1 to 4jalapeno peppers chopped fine
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1 lgpapaya or mango cubed
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1 mdpineapple peeled, cored, and cubed
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1/2 cfinely chopped cilantro
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1 mdpurple onion chchopped
- BREAKFAST BURRITO
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1 lbsausage
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1 16 ozpackage frozen hash brown potatoes
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1 lgonion finly chopped
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12eggs beaten
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1/2 croasted, peeled ,and chopped chiles
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salt and pepper to taste
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1 lblonghorn cheese shredded
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24flour tortillas warmed
- POTICO
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3/4 cbutter softened
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1 1/2 csugar
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4eggs
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2 canhalf & half
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1 1/2 tspvanilla extract
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3 clflour
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1 1/2 tspbaking soda
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1 1/2 tspbaking powder
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1 cchopped pecans
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1 1/2 cpacked dark brown sugar
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1 tspcinnamon
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3/4 canraisins
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1 Tbspflour
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powdered sugar
- MEXICAN HOT CHOCOLATE
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1 qtmilk
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1inch piech stick cinnamon
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3 Tbspstrong brewed coffee
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2- 1 ozsquares sweet dark chocolate
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1/2 cboiling water
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1 Tbspvanilla extract
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pinch of salt
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fresh ground nutmeg to taste
How To Make even more southwest recipes
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1FOR THE FRUIT SALSA: Mix bell peppers, jalapeno peppers, papaya, pineapple, cilantro, and onion in a large bowl.
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2Store in a covered container in refrigerator. Serve with corn chips or grilled fish or chicken. YIELD 2 QUARTS
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3FOR THE BREAKFAST BURRITO: Brown sausage in a skillet, Stirring until crumbly, drain. Spoon into a large bowl.
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4Brown hash brown potatoes with onion in a large skillet stirring frequently. Add sausage and mix well
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5Add chopped green chilis, salt, pepper, salsa, and shredded cheese mix well
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6Place 2 tablespoon mixture along 1 side of each tortilla. Roll to enclose filling. Serve with additional salsa. YIELD 24 SERVINGS.
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7FOR THE POTICA: Cream butter and sugar until light and fluffy. Blend in eggs 1 at a time, mixing well after each addition.
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8Mix 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.
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9Combine pecans, brown sugar, cinnamon, raisins and remaining 1 tbsp. flour in bowl
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10Add 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
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11FOR THE MEXICAN HOT CHOCOLATE: Combine milk, cinnamon stick, and coffee in a large saucepan. Heat to boiling point
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12Mix chocolate with boiling water in bowl stir until chocolate melts. Add to milk mixture.
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13Heat to boiling point remove from heat. Remove cinnamon stick and add vanilla extract and salt.
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14Beat chocolate mixture with molinillo ( chocolate beater) or egg beater until foamy. Pour into cups. Sprinkle with freshly ground nutmeg.YIELD 4 TO 6 SERVINGS.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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