MORE STILL EVEN MORE SOUTHWEST RECIPES

1
JANET JORDAN

By
@MRSJANET

Just a note The avocado is the fruit of a tree native to tropical America. It is sometimes called a avocado pear

Rating:
★★★★★ 3 votes
Comments:

Ingredients

FIESTA BUFFET:

HOT BLACK BEAN DIP

2 -10 oz. can(s)
black bean soup
2 large
onions chopped
5
pickeld jalapeno peppers chopped
5
whole cloves garlic
salt to taste
1/4 to 1/2 c
hot water
1 lb
chedder cheese shredded
corn chips

GUACAMOLE

4 medium
avacados peeled and mashed
1 medium
tomato chopped
1/4 c
chopped onion
1 tsp
lemon juice
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
tobasco sauce
1/4 c
mayonnaise
1
head lettuce

MEXICAN PIZZA

12
flour tortillas
3 c
shredded monterey jack cheese
chopped jalapeno peppers to taste
1
green bell pepper chopped
1/2 c
sliced black olives
1- 8 oz. pkg
sliced pepperoni
1- 16 oz. can(s)
artichoke hearts chopped
1 c
eddie's salsa

MEXICAN STYLE CHICKEN ROLL UPS

8
chicken breast filets
4
green chilis whole roasted peeled and seeded
3 oz
monterey jack cheese cut into 8 strips
3/4 c
fine dry bread crumbs
1 Tbsp
chili powder
1 1/2 tsp
cumin
1/4 tsp
garlic powder
1/4 tsp
salt
1/4 c
milk
4 c
shredded lettuce
1/2 c
picante sauce
1/4 c
sour cream or plane yogurt

How to Make MORE STILL EVEN MORE SOUTHWEST RECIPES

Step-by-Step

  • 1FOR HOT BLACK BEAN DIP:

    Combine soup, onions, peppers, garlic, and salt in a saucepan. Simmer until peppers have disintegrated.
  • 2Remove garlic cloves. Stir in enough hot water to make a desired consistency.
  • 3Beat until thickened and smooth. Add cheese.
  • 4Heat until cheese is melted stirring to mix well. Serve hot with corn chips. YIELD 25 Servings
  • 5FOR GUACAMOLE:

    Combine avocados, tomatoes, onion, lemon juice, salt, pepper, tabasco sauce, and mayonnaise in bowl. Mix well
  • 6Place lettuce on serving plates. Spoon avocado mixture over lettuce. YIELD 6 Servings
  • 7FOR MEXICAN PIZZA:

    Place tortilla 1 at a time in nonstick skillet.
  • 8Layer cheese and remaining ingredients over tortillas as desired
  • 9Cook covered over medium heat for 2 to 3 minutes. Cut into wedges serve hot. YIELD 12 SERVINGS.
  • 10FOR MEXICAN STYLE CHICKEN ROLL UPS:

    Rinse chicken and pat dry with paper towels. Pound to 1/4 inch thickness between sheets of waxed paper.
  • 11Place one green chili half and i strip cheese in center of each chicken breast. Roll to enclose filling tucking edges under. Secure with wooden picks.
  • 12Combine bread crumbs, chili powder, cumin, garlic powder, and salt in bowl. Mix well
  • 13Dip chicken roll in milk roll in bread crumb mixture coating well
  • 14Arrange in a 8 by 12 inch baking dish sprayed with nonstick cooking spray. Bake at 400 degrees for 30 minutes or until tender.
  • 15Place each chicken roll on a bed of lettuce. Top with picante sauce and sour cream. Serve immediately. YIELD 8 SERVINGS

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