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

Comments:

Ingredients

Add to Grocery List

  • 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

  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.

Printable Recipe Card





Show 5 Comments & Reviews

In A Cookbook...

Download or buy this cookbook featuring EVEN MORE SOUTHWEST RECIPES.