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

Serves 2

4 eggs
1 T water
1 T Santa Barbara mild, medium or hot regular salsa
1 T bacon drippings or whatever type of vegetable oil you like
1/4 C chopped red bell pepper
1/4 C chopped onion
1/2 to 1 fresh jalapeno, minced
12 to 16 tortilla chips, broken into bite-size pieces or cut tortillas into strips and sauté them along with the bell pepper, jalapeno and onion
3 oz mild cheddar or Monterey Jack, grated
Flour tortillas, warmed
Santa Barbara regular or Roasted Garlic Salsa

Suggestion: sometimes I like to add in leftover cooked chicken that I shred or you can add in some browned chorizo. With or without meat this breakfast is worth dinner!

In a small bowl, beat eggs with water and salsa. Set aside.

In a heavy skillet, warm the bacon drippings or oil over medium heat. Add the onion, bell pepper and jalapeno and sauté until soft. Pour in eggs and stir as they cook to you desired consistency. About 1 minute before the eggs are done stir in the chips and stir well. (The tortillas will already be in here if you decided to use them instead.) Remove from heat and stir in cheese, leaving a little for the top.

Spoon into warmed flour tortillas and top with salsa.