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

Jimaca 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

4 slices of thick bacon, cut into 3/8 inch pieces
2 C rice, medium grain is best
2C Santa Barbara mild salsa
11/2 C chicken broth
1/2 t salt
4 green onions, sliced 3/8 inch thick
1 pound medium-large shrimp approximately 24 deveined and peeled
1/2 C chopped, fresh cilantro

Preheat oven to 350 degrees. In a 3-qt ovenproof saucepan or Dutch oven, cook the bacon over medium-high heat until crispy and nicely brown. Remove with a slotted spoon, but leave fat (there should be at least 1 generous T for frying the rice). Set bacon aside. Now, add rice to pan and cook to a light brown, stirring constantly. This will take approx. 5 minutes.

Add the salsa and stir for 1 minute. Add broth, salt and green onions. Bring to a boil, stir once and cover tightly, bake for 25 minutes. Remove from the oven.

Uncover and lay the shrimp on top of rice re-cover and bake until shrimp is not transparent. This should take approx. 7-10 minutes. Remove from oven and sprinkle with bacon and chopped cilantro. Stir through and serve.