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 4-6

3/4 C Santa Barbara Salsa Verde
3/4 C chicken stock
6 oz mild cheddar or a combination of cheddar and Monterey Jack, grated
Salt to taste

In a heavy saucepan, bring the green chili salsa and the stock to a boil. Sprinkle in the cheese, stir quickly, cover the pan, and remove it from the heat.

Let the mixture stand for 5 minutes. Uncover, stir again if needed to help cheese melt evenly, and add salt to taste.

Serve immediately or keep heated in a chafing dish. Accompany with tortilla chips.