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

1-2 containers of Santa Barbara Peach/Mango Salsa


Filling
3 oz Monterey Jack cheese, grated
3 oz asadero , Mexican cheese or if you have no access to this use additional Jack cheese
1/3 C crumbled Mexican, Cotija cheese (this is optional)
1T minced onion
1T minced fresh cilantro

4 Poblano chiles, roasted and slit from end to end

Heat the broiler. Grease a shallow, heatproof baking dish.

In a bowl, combine the cheese, onion and cilantro. With your fingers stuff the poblanos very full, but not overstuffed.Transfer the chiles to the baking dish.

Broil the chiles for 3-5 minutes, or until bubbly. Serve immediately with salsa spooned over each chile.