more still even more southwest recipes

Ingredients

• FIESTA BUFFET:
• HOT BLACK BEAN DIP
• 2 -10 oz. can black bean soup
• 2 large onions chopped
• 5 - pickeld jalapeno peppers chopped
• 5 - whole cloves garlic
• - salt to taste
• 1/4 to 1/2 cup hot water
• 1 pound chedder cheese shredded
• - corn chips
• GUACAMOLE
• 4 medium avacados peeled and mashed
• 1 medium tomato chopped
• 1/4 cup chopped onion
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon tobasco sauce
• 1/4 cup mayonnaise
• 1 - head lettuce
• MEXICAN PIZZA
• 12 - flour tortillas
• 3 cups shredded monterey jack cheese
• - chopped jalapeno peppers to taste
• 1 - green bell pepper chopped
• 1/2 cup sliced black olives
• 1- 8 oz. packages sliced pepperoni
• 1- 16 oz. cans artichoke hearts chopped
• 1 cup eddie's salsa
• MEXICAN STYLE CHICKEN ROLL UPS
• 8 - chicken breast filets
• 4 - green chilis whole roasted peeled and seeded
• 3 ounces monterey jack cheese cut into 8 strips
• 3/4 cup fine dry bread crumbs
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 4 cups shredded lettuce
• 1/2 cup picante sauce
• 1/4 cup sour cream or plane yogurt