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Breakfast Nachos

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Black Bean Dip

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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

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Santa Barbara Peach/Mango Chile Rellenos

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Turkey Quesadilla

Serves 4-6

1 small white onion, sliced 1/4 inch thick
1 fresh poblano chile washed, stemmed, seeded and roughly chopped
1 T olive oil
2 C corn kernels, preferably fresh, otherwise frozen
2 C Santa Barbara Salsa Verde
2 1/2 C chicken broth
2 T fresh corn masa (the Mexican flour used to make tortillas)
Salt, about 1/2 t, or to your taste
1/2 C chopped, fresh cilantro

In a large soup pot, cook the onion and poblano in the oil over medium heat until they are tender, 5-6 minutes. Scrape into a blender or food processor adding 1/2 the corn and all the Salsa Verde. Process until smooth puree. Spatula mixture into a wire mesh strainer and gently press back into the pot.

Stir in broth, partially cover and simmer over low heat, making sure to stir often for 30 minutes.

In a small bowl, mix the masa with 1/4 C water stirring until smooth. Using the same strainer strain the masa into the simmering soup. Stir until soup thickens into cream soup. Salt to taste. Add the remaining corn, return to simmer then ladle into bowls. Sprinkle with chopped cilantro and serve..