EVEN MORE SOUTHWEST RECIPES

Name: EVEN MORE SOUTHWEST RECIPES
Cuisine: Mexican
Ingredients: 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

By JANET JORDAN
@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 votes5

Comments:

5 Comments

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

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

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

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