Guacamole

Ingredients:
2 ripe avocados
1 small onion, minced
1 garlic clove, finely minced
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 pickled jalapeño chili, seeded and minced (optional)
3 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper to taste

Procedures:
Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork; stir in remaining ingredients and season to taste with salt and pepper.

Guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.

Makes about 2 cups.

Source - Delicious Tailgating Recipes cookbook

Easy Enchiladas

Ingredients:
12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 tablespoons instant minced onion or 1/2 cup chopped
fresh onion
2 cups shredded Cheddar or Monterrey Jack Cheese
1/4 cup chopped or sliced black olives

Procedures:
In a medium, saucepan prepare enchilada sauce mix as directed on the package.

In a large fry pan, brown the ground beef and onion. Drain excess fat.

Stir 1/2 cup enchilada sauce into the meat mixture.

To assemble, dip each tortilla into the sauce. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla.

Roll into thirds and place seam side down in a 9 by 13 inch baking dish. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese. Cover with foil; bake for 20 minutes until heated through and the
cheese is melted.

Serves: 6 person

Source: 101 Recipes In A Flash cookbook

Costa Azul's House Salsa

Ingredients:
1 jalapeño pepper
1 serrano pepper
1 to 2 habanero peppers
1 dried guajillo pepper
1 dried ancho pepper
2 to 3 dried japones peppers
2 cloves garlic
1 small onion, chopped
2 cups peeled and seeded tomatoes
2 cups fire-roasted tomatoes
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 bunch cilantro, chopped

Procedures:
Heat the oven to 350 degrees F. Roast all of the peppers, garlic and onion to char with a bit of extra-virgin olive oil on a sheet pan.

Purée, and then blend with the tomatoes, salt, pepper and cilantro. Taste and adjust the seasonings and flavoring as desired.

Serves: 8 person

Source: LA Times

Fish Tacos

Ingredients:
1 Mahi Mahi filet
2 whole wheat wraps
1 cup of shredded lettuce
1/4 cup black beans
2 slices of tomato, diced
2 tablespoons Newman's Own organic salsa
1 tablespoon diced onion
1 tablespoons fat free sour cream
Cilantro to taste

Procedures:
We put our mahi mahi in a frying pan to cook, but you could cook it any way you like.

While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

Put the fish and any toppings you'd like in the wrap.

Serves 1 person

Source: "Comfort Foods and Tailgate Treats" Cookbook

El Torito Chicken Fajitas

Ingredients:
4 large, skinless, boneless chicken breast halves, rinsed and patted dry
Cajun seasoning
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained
Cooking oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (get recipe here)

Procedures:
Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and
cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream.

Makes 4 servings.

Source: Los Angeles Daily News

El Torito's Deep-Fried Ice Cream

Ingredients:
20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8-inch) flour tortillas
Oil for deep-frying
Cinnamon-Sugar
Whipped cream
4 maraschino cherries

Procedures:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equallybetween 2 pie plates or other shallow containers. Beat eggs with water.

Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.

To make each hourglass-shaped tortilla container, cut off curved slice from 2 opposite sides of each end with narrow waist. One end will serve as base for ice cream. Other end will be decorative fan.

Heat oil. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep fry until crisp. Drain and sprinkle with cinnamon-sugar.

Deep fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry. Makes 4 servings.

Mexican Corn Bread

Ingredients:
1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded


Procedures:
Sift dry ingredients together into a bowl.  In another bowl, beat together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining ingredients. Mix thoroughly.

Pour into a greased 8" or 9" square pan. Bake in a preheated oven for 30 minutes at 400 degrees F.

North Peak Brewing Co. Veggie Burgers

Pico de gallo:

3/4 cup finely diced tomatoes, from about 2 tomatoes
1/4 cup finely diced onion
2 packed tablespoons (from 1/8 bunch) roughly chopped cilantro
2 tablespoons finely chopped canned jalapenos with juice
1 tablespoon minced garlic
Juice of 1/2 lime
1 tablespoon vegetable oil
1/8 teaspoon Tabasco, or other vinegar-based hot sauce
1/4 teaspoon salt, plus more to taste

In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth teaspoon salt. Taste, and adjust seasonings and flavorings as desired. This makes 1 generous cup of pico de gallo.

Veggie burgers and assembly:

4 cups cooked black beans, from about 2 1/2 (15-ounce) cans (drained)
1/4 cup honey
1/4 cup molasses
2 teaspoons salt, more to taste
1 tablespoon cumin, more to taste
1/4 cup plus 1 tablespoon olive oil, plus more for sautéing the burgers
1/2 cup finely diced onion
9 ounces portobello mushrooms, cut into 1/4-inch pieces (about 4 cups)
1 cup pico de gallo
3 cups panko bread crumbs
Semolina flour for dusting
Sliced cheese, if desired
Sliced toasted ciabatta rolls

Heat the oven to 350 degrees F. In a food processor, lightly pulse the black beans, honey, molasses, salt and cumin. Remove the bean mixture to a large bowl.

Heat a large sauté pan over medium-high heat until hot. Add the one-fourth cup plus 1 tablespoon oil, then stir in the onion and diced portobello mushrooms. Cook until the onion is softened and caramelized and the mushrooms have rendered their juice and are darkened, about 15 minutes, stirring frequently.

Stir in the pico de gallo, scraping any flavoring from the base of the pan. Remove from heat and cool, then add to the large bowl with the black bean mixture, stirring to fully incorporate.

Stir in the bread crumbs, kneading to form a cohesive mixture. Taste, and adjust the seasonings as desired. Divide the mixture into eighths, forming each into a patty. Lightly dust each patty
with semolina flour.

Place the patties on a greased baking sheet. Bake the patties for 15 minutes to warm and set the filling, then remove from heat. (The patties can be made up to this point and frozen: Cool the patties,
then individually wrap and freeze. Thaw before continuing.)

Before serving, heat a skillet over medium-high heat until hot. Add a thin film of oil, then add 1 to 2 patties (do not crowd the pan). Sear on each side until the patties are crisp on both sides and
warmed throughout, 4 to 6 minutes total. If desired, melt cheese on top of each patty.

Garnish as desired and serve on the toasted ciabatta rolls.

Serves 8

McDonald's Chicken Fajitas

Ingredients:
2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's Fajita Seasoning
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil

Procedure:
1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.
Sprinkle with a dash of your pre-mixed McDonald's fajita seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)

McDonald's Breakfast Burritos

Ingredients:
4 ounces Jimmy Dean™ breakfast sausage
1 Tablespoon re-hydrated dried chopped onion
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion
salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese
On the side: Pace® Picante Sauce

Procedure:
1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla
steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired.
7. Serve.

(Makes 4 burritos)

Mexican Meatball Soup

Ingredients:

1. 1 tablespoon cooking oil
2. 1 small red onion, chopped
3. 2 jalapeno peppers, seeds and ribs removed, chopped
4. 1 zucchini, cut into 1/2 inch dice
5. 2 1/4 teaspoons dried oregano
6. 1/2 teaspoon ground cumin
7. 1 quart canned low-sodium chicken broth or homemade stock
8. 2 cups water
9. 1 (15 ounce) can drained canned diced tomatoes
10. 1 3/4 teaspoons salt
11. 3/4 teaspoon fresh-ground black pepper
12. 1/2 pound ground beef
13. 2 cloves garlic, minced
14. 2 1/2 tablespoons dry bread crumbs
15. 1 egg, beaten to mix
16. 1 cup fresh or frozen corn kernels
17. 1 tablespoon lime juice

Procedure:

1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
2. Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
3. Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
4. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

Yield: 4 servings