Real Recipes From Real Home Cooks ®

even more southwest recipes

(2 ratings)
Recipe by
JANET JORDAN
BRISTOW, OK

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

(2 ratings)

Ingredients For even more southwest recipes

  • BURRITO BRUNCH
  • FRUIT SALSA
  • 1 lg
    green bell pepper chopped
  • 1 lg
    yellow bell pepper chopped
  • 1 lg
    red bell pepper chopped
  • 1 to 4
    jalapeno peppers chopped fine
  • 1 lg
    papaya or mango cubed
  • 1 md
    pineapple peeled, cored, and cubed
  • 1/2 c
    finely chopped cilantro
  • 1 md
    purple onion chchopped
  • BREAKFAST BURRITO
  • 1 lb
    sausage
  • 1 16 oz
    package frozen hash brown potatoes
  • 1 lg
    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
    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
    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

How To Make even more southwest recipes

  • 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.

Categories & Tags for EVEN MORE SOUTHWEST RECIPES:

ADVERTISEMENT
ADVERTISEMENT