Breakfast

Breakfast Nachos

Breakfast Tacos

Chilaquiles


Appetizers

7 Layer Dip

Chili Cheese Salsa

Salsa & Cream Cheese Dip

Black Bean Dip

Green Chili con Queso

Tortilla Pinwheels

Jicama Slices with Limejuice Chili

Ceviche

Green Chile Guacamole

Baked Salsa & Goat Cheese


Soups

Tortilla Soup

Corn, Poblano & Tomatillo Chowder


Entrees

Salsa Verde Chicken with Asparagus

Salsa Rice with Shrimp & Bacon

Goat Cheese Tacos

New Mexican Chile Rellenos

Santa Barbara Peach/Mango Chile Rellenos

Texas Fajitas

Margarita Fajitas

Turkey Quesadilla

12 servings

1 medium jicama peeled, quartered and sliced to about 1/4 inch thick
Juice of 2 limes
Ground mild red chile powder, to taste or red pepper flakes
Salt to taste

Arrange jicama on a platter and pour on limejuice. Sprinkle with chile powder and salt. Serve.

This recipe is my personal addiction and can be kept in the refrigerator for a couple days.

It’s perfect when you are on a diet to have something delicious and guilt-free to munch on. It doesn’t have any salsa but if you were a devotee, it would be an interesting addition!