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

2 medium sized bunches of asparagus, ends trimmed, lower stalks peeled if they seem tough
2 T olive oil
6 large boneless, skinless chicken breasts, halved
1/2 C whipping cream
2 C Santa Barbara Salsa Verde
1/3 C chopped cilantro

Preheat oven to 400 degrees. Place asparagus on a large baking sheet, drizzle with olive oil and sprinkle with a little sea salt. Toss to coat asparagus, evenly.

Lightly oil a 13 x 9 glass baking dish then lay in chicken breasts. In a mixing bowl mix together salsa and whipping cream. Spoon over chicken breasts and bake for 10 minutes. Set the baking sheet with the asparagus in the oven and bake everything for 15 minutes longer until the asparagus is browned and crunchy- tender, making sure to turn them a couple times during baking. Also check the chicken to make sure it has lost it’s pink in the center.

Arrange a portion of the asparagus on 6 warm dinner plates and lay a chicken breast over each portion. Stir the sauce in the pan, if there is a lot of chicken juice in the pan, transfer the sauce into a saucepan and reduce it to the consistency of cream soup. Taste and correct salt if necessary.

Spoon sauce over breast and let drizzle over asparagus. Sprinkle with chopped cilantro.