Funny story about these MexicanFiesta Breakfast Burritos. they were actually supposed to be MexicanFiesta Taquitos but I made them way too big like I always do and they became these huge monster burritos
It's days like these that Bob & I really start to feel cooped up. Not too long ago, at a local Mexican restaurant, I had a dish called Pollo a la Crema
PrintMexicanFiesta Soup. Ingredients1 cup chunky salsa
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 cup cooked chicken or turkey, cut into chunks or shredded
1 cup chicken broth
Sour CreamInstructionsIn a large saucepan, combine salsa, beans, corn, chicken or turkey and broth
Pour the the Rotel tomatoes into a food processor & blend until slightly chunky. Add in the spices & taco seasoning then stir until the cheese is melted
Spicy Mexican Beans. Love the taste of Restaurant style spicy beans,but not refried beans. Today I'll share with you how I make mine in just a few minutes
A very famous MiddleBar recipe is Aunt Sis’s Salsa. I still credit my Aunt Sandy for this recipe although it’s gone through countless changes since the 1980s
Serve it in a chilled martini glass, sprinkled with chopped radishes, avocado, and cilantroServe on a bed of pretty lettuce or a mixture of lettuces--add some sprightly watercress to the mixServe in a shallow pasta plate over a puddle of spicy, tomatoey chilled gazpachoServe in avocado halvesServe as a dip (mince the meat instead of shredding it) with totopos, or corn chipsUse it as a stuffing for gorditas or tiny prepared phyllo cups (or other cups made of mini tortillas or puff pastryTop guacamole with some salpicónMake wraps using either tortillas or lettuce (or kale) leavesServe it on rounds of thinly sliced, well-chilled jícamaOn crostini, as a lively bruschetta
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