recipes
Filed Under: southwest  

- 8 corn tortillas (homemade or store bought)
- 4 cups grated American cheese
- pico de gallo, for topping
- cheese, for topping
- -Enchilada Gravy Sauce-
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 1/2 tablespoons salt
- 1/4 tablespoon pepper
- 2 quarts water
- - Chili Con Carne -
- 1 lb ground beef
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 bay leaf
- salt
- pepper
- 2 tablespoons chili powder
- 1 cup water
- 2 cups cooked pinto beans (optional) or canned pinto beans (optional)

- 1 (4 1/2 ounce) can old el paso chopped green chilies
- 8 whole wheat flour tortillas (8 or 9 inch)
- 1 large yellow onion, chopped (about 1 cup)
- 3 cups shredded low-fat cheddar cheese (12 oz)
- 8 teaspoons chopped fresh cilantro
- 1 (20 ounce) can pineapple tidbits
- 1/3 cup pineapple juice
- 1 (10 ounce) can Old El Paso mild enchilada sauce
- 1/2 cup reduced-fat sour cream
- 1 (15 ounce) can progresso black beans
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 2 teaspoons vegetable oil

- 6 Rhodes Warm-N-Serv? Whole Wheat Rolls, baked according to directions on package

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- Veggie Patties:

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- 15 ounce can black beans, drained & rinsed thoroughly

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- 4 ounce can diced green chilies

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- 3/4 cup bread crumbs

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- 1 teaspoon smoked paprika
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- 2 cloves garlic, finely chopped

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- 1 egg white
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- salt & pepper, to taste

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- 1 tablespoon olive oil

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- Slaw:

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- 1 tablespoon olive oil

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- 1 red or green pepper, finely chopped

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- 1/2 large yellow onion, finely chopped

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- 1 jalapeno pepper, finely chopped
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- 1 clove garlic, finely chopped

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- Sauce:

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- 1/3 cup low-fat sour cream

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- 1/2 large avocado, mashed

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- 2 tablespoons fresh lime juice

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- Toppings:

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- cilantro
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- pepper jack cheese

- 1 1/2 tablespoons chili powder
- 2 (14.5 ounce) cans no-salt-added diced tomatoes
- 10 ounces boneless, skinless chicken breast, cut in bite-sized pieces
- 1 1/2 tablespoons cumin
- Salt and cayenne pepper, to taste
- 1 tablespoon canola oil or extra virgin olive oil
- 1 cup yellow whole-kernel corn, frozen or canned
- 1 (4.5 ounce) can minced green chilies
- 1 (15 ounce) can no-salt-added black or red beans

- 1 tablespoon tequila
- Lime-pickled Red Onions
- 1 1/2 pounds ground chuck beef
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon salt 1 avocado, pitted, peeled, sliced
- 1/4 cup chopped fresh cilantro
- 2 teaspoons chili powder
- Purchased salsas
- 2 tablespoons minced green onions
- 1 4-ounce can chopped mild green chilies

- 1 cup peeled and diced Vidalia or Spanish onion
- 2 Anjou or Bosc pears, peeled, cored, and diced
- 1 small carrot, peeled and diced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed orange juice
- 1 stalk celery, diced
- 1 teaspoon peeled minced fresh ginger
- Juice of 2 lemons
- 1 tablespoon freshly squeezed lemon juice
- 1 baking potato (about 12 ounces), peeled and diced
- 1 tablespoon minced garlic
- Salt to taste
- 5 cups Vegetable Stock or store-bought
- 1/2 cup dry white wine
- 2 small butternut squash, peeled, seeded, and diced (about 3 cups)

- 1 tablespoon dried oregano
- 1/4 cup toasted chopped walnutsFor the egg wash
- 1/2 head of red cabbage, cored and juilienned
- 1/3 cup crumbled Gorgonzola cheese
- 1 teaspoon prepared horseradish
- For the empanada dough
- 1/2 tablespoon salt
- 1 tablespoon whole-grain mustard
- 1/4 cup cold water
- 1/2 onion, minced
- 1 1/3 cups all-purpose flour
- 6 tablespoons vegetable shortening
- 1/2 cup sugar
- 1 jalapeñ
- o chile, seeded and minced
- 1/4 cup water
- 1 cup cider vinegar
- Pinch of ground canela or cinnamon
- Pinch of ground allspice
- 1/4 teaspoon saltFor the filling
- 1 large egg

- 6 cups vegetable stock, homemade or store-bought
- 1/2 cup diced onions
- 1 pound greens (such as mustard greens, collards, and/or Swiss chard), washed and roughly chopped
- 2 chayotes, cut in half, pitted, and julienned
- 1/2 cup dry posole, soaked overnight
- 2 tablespoons olive oil
- 1/2 cup dried cherries
- 1/2 cup toasted chopped pecans
- 1/4 cup cider vinegar
- 2 garlic cloves, peeled, and minced
- 3 tablespoons unsalted butter
- Salt to taste

- Salt to taste
- 1 cup Griddled Tomato-Chipotle Salsa
- 1 garlic clove, chooped
- 1/4 cup red wine vinegar or fruit vinegar
- 1 tablespoon vegetable shortening or vegetable oil
- 1/2 cup chopped fresh cilantro leaves
- 1 1/2 cups vegetable stock, homemade or store-bought
- 1 1/2 cups sour cream
- 1/2 cup grated Monterey Jack cheese
- 1/2 cup whole milk
- 8 tomatillos, husked, rinsed, and quartered
- 12 Corn Tortillas
- Vegetable oil for frying
- 1 sweet potato (about 12 ounces), peeled and finely diced
- 2 small onions
- 2 poblano chiles, roasted, peeled, seeded, and diced
- 2 jalapeñ
- o chiles, seeded and chopped

- 1/2 cup thinly sliced red onion
- 2/3 cup drained purchased refrigerated fresh salsa
- 2 cups roast chicken strips
- 1 10-ounce purchased fully baked thin pizza crust
- 1 3/4 cups grated sharp cheddar cheese
- 6 tablespoons chopped fresh cilantro
- 6 tablespoons frozen corn kernels, thawed, drained
- 2 large jalapeñ
- o chilies, cut into thin rounds, seeded
- 1/2 teaspoon ground cumin