EVEN MORE SOUTHWEST RECIPES
1 photo of Even More Southwest Recipes
By
JANET JORDAN
@MRSJANET
1
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
Comments:
Ingredients
- 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
- 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
- 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
- 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
BURRITO BRUNCH
FRUIT SALSA
BREAKFAST BURRITO
POTICO
MEXICAN HOT CHOCOLATE
Step-By-Step
1FOR THE FRUIT SALSA:
Mix bell peppers, jalapeno peppers, papaya, pineapple, cilantro, and onion in a large bowl.
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.
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.
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
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.
