southwest recipes

(3 ratings)
Recipe by
JANET JORDAN
BRISTOW, OK

If you feel like MEXICAN here is three dishes that make a great SOUTHWEST meal. Soup, Appetizer, and Dessert

(3 ratings)
prep time 25 Min
method Convection Oven

Ingredients For southwest recipes

  • LIGHT LUNCH
  • GAZPACHO
  • 3 md
    tomatoes
  • 1 sm
    onion
  • 2 md
    red and green pepper
  • 1
    clove garlic
  • 4 c
    tomato juice
  • 2 Tbsp
    vinegar
  • 2 Tbsp
    olive oil
  • 1 tsp
    salt
  • bread
  • 1 md
    cucumber
  • QUICK LUNCH QUESADILLAS
  • 12 oz
    monterey jack cheese, shredded
  • 1/2 c
    chopped and drained jalapeno peppers
  • 12
    6 inch flour tortillas
  • SPANISH FLAN
  • 1 c
    sugar
  • 6
    eggs well beaten
  • 1 14 oz
    can sweetened condensed milk
  • 2 c
    water
  • 1 tsp
    almond extract

How To Make southwest recipes

  • 1
    FOR GAZPACHO: Peel tomatoes, chop tomatoes, onions, pepper, and garlic
  • 2
    Combine with tomato juice, vinegar, olive oil, and salt in blender container. Process for 1 or 2 minutes. Adding a small amount of bread to thicken mixture. Chill foe 2 hours. Chop cucumber serve soup with cucumber. YIELDS: 10 servings.
  • 3
    FOR QUICK LUNCH QUESADILLAS. Place cheese and jalapeno peppers on each tortilla .Fold over to enclose filling
  • 4
    Brown on griddle until cheese melts
  • 5
    Serve hot with salsa. YIELD 12 SERVINGS
  • 6
    FOR SPANISH FLAN: Place sugar in a large heavy skillet. Caramelize by cooking over medium heat until sugar melts and turns golden brown. Stirring constantly with wooden spoon.
  • 7
    Pour into flan pan or casserole tilt to coat bottom and sides with caramel mixture, set aside
  • 8
    Combine eggs condensed milk, water, and almond extract in large bowl. Blend well. Pour into caramel coated flan pan.
  • 9
    Place in large shallow baking pan. Place on oven rack and fill baking pan with 1 inch hot water.
  • 10
    Bake for 1 hour or until knife inserted 1/2 inch from center comes out clean. Cool for 2 hours. Loosen edges with spatula invert onto serving platter. Refrigerate until serving time. YIELD: 8 TO 10 SERVINGS
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