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

Serves 6

1 T olive oil
3 C Santa Barbara Fire Roasted Chile Salsa or Mild or Medium
4 C chicken broth
Vegetable oil
6-8 corn tortillas cut into 1 inch strips
Salt, to taste
1 C Mexican style Chihuahua cheese, such as Cacique, shredded
1 large, ripe peeled, pitted and diced avocado
1-2 limes cut into quarters

In a large saucepan, heat olive oil over medium high heat until very hot. Add the salsa and stir constantly until it is reduced into a thick paste. This will take approximately 10 minutes. Add the chicken broth and partially cover simmer over medium-low for approximately 45 minutes.

While soup is simmering heat enough vegetable oil in a fry pan (to a depth of 1/4 inches at medium to medium high. Test to see if the oil is hot enough by tossing in one of the tortilla strips. If it fries intensely throw 1/3 of the strips in and fry until crispy. Make sure you do not leave them, as you do not want them to burn. Remove from pan and place on paper towels to degrease. Fry the remaining 2 batches in the same manner.

When soup is finished simmering season with the salt, if necessary. Ladle into bowls and top with shredded cheese and a few dices of avocado and strips of tortilla. Pass a bowl of cut-up limes.