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

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Santa Barbara Peach/Mango Chile Rellenos

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Turkey Quesadilla

Serves 4

12 oz chorizo
1 medium onion, chopped
3 garlic cloves, minced
1/2 green bell pepper, chopped
1 small waxy potato,boiled, peeled and diced
1/2 t. dried sage
1/2 C corn kernels, fresh or frozen
1/2 beef stock
Salt to taste

12 flour tortillas, warmed
Melted butter

4 oz. mild cheddar cheese, grated
Santa Barbara Salsa
Chopped, fresh cilantro (Optional)

Heat the broiler. Grease a baking sheet.

In a heavy skillet, crumble the chorizo and cook it over medium heat until browned. Add the onion, garlic, bell pepper, potato and sage, sauté until the vegetables are soft. Mix in the corn and stock, add salt to taste, and cover the skillet. Turn heat to low, and cook for 5 minutes, until corn is tender.

Top the tortillas with spoonfuls of filling and fold in half. Brush tacos lightly with butter and transfer them to the baking sheet. Broil for 2 minutes or until lightly crispy on top.
Serve immediately and pass bowls of salsa, cheese and cilantro for topping.