EVEN MORE SOUTHWEST RECIPES

1
JANET JORDAN

By
@MRSJANET

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

Rating:
★★★★★ 2 votes
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Ingredients

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BURRITO BRUNCH

FRUIT SALSA

1 large
green bell pepper chopped
1 large
yellow bell pepper chopped
1 large
red bell pepper chopped
1 to 4
jalapeno peppers chopped fine
1 large
papaya or mango cubed
1 medium
pineapple peeled, cored, and cubed
1/2 c
finely chopped cilantro
1 medium
purple onion chchopped

BREAKFAST BURRITO

1 lb
sausage
1 16 oz
package frozen hash brown potatoes
1 large
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(s)
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(s)
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

Step-by-Step

  • 1FOR THE FRUIT SALSA:
    Mix bell peppers, jalapeno peppers, papaya, pineapple, cilantro, and onion in a large bowl.
  • 2Store in a covered container in refrigerator. Serve with corn chips or grilled fish or chicken. YIELD 2 QUARTS
  • 3FOR THE BREAKFAST BURRITO:
    Brown sausage in a skillet, Stirring until crumbly, drain. Spoon into a large bowl.
  • 4Brown hash brown potatoes with onion in a large skillet stirring frequently. Add sausage and mix well
  • 5Add chopped green chilis, salt, pepper, salsa, and shredded cheese mix well
  • 6Place 2 tablespoon mixture along 1 side of each tortilla. Roll to enclose filling. Serve with additional salsa. YIELD 24 SERVINGS.
  • 7FOR THE POTICA:

    Cream butter and sugar until light and fluffy. Blend in eggs 1 at a time, mixing well after each addition.
  • 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.
  • 9Combine pecans, brown sugar, cinnamon, raisins and remaining 1 tbsp. flour in bowl
  • 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
  • 11FOR THE MEXICAN HOT CHOCOLATE:

    Combine milk, cinnamon stick, and coffee in a large saucepan. Heat to boiling point
  • 12Mix chocolate with boiling water in bowl stir until chocolate melts. Add to milk mixture.
  • 13Heat to boiling point remove from heat. Remove cinnamon stick and add vanilla extract and salt.
  • 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.

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