SalsaKiss Recipe Page
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Click on the photo to see the salsas and hot sauces mentioned in the recipe.
![[Recipe]](/login/images/upload/wrap3.jpg)
"Bandana Bandito" presents:
"Tortilla-Wrapped Mexican Sandwiches (Kosher)"
Serves 4.
Ingredients:
- 6 oz. Container frozen avocado dip, thawed
- 3 oz. Package cream cheese, softened
- 6 (8 inch) flour tortillas
- 1 8 oz. Thinly sliced cooked roast beef or turkey
- 1 leaf lettuce
- 1 cup shredded Monterey Jack cheese
- Alfalfa sprouts
- 1 jar (16 oz.) "Bandana Bandito Hot or Medium Salsa"
To Prepare: In a small bowl, combine avocado dip and cream cheese, blend well. Spread each tortilla evenly with avocado
mixture to within ½ inch of edge. Arange slices of meat, lettuce, cheese and sprouts over avocado mixture. Spoon on
desired amount of "Bandana Bandito Hot or Medium Salsa". Roll up
each tortilla, secure with toothpicks. Serve immediately or wrap securely in plastic wrap and refrigerate until serving
time.
**This recipe taken by permission as an excerpt from the kitchens of "Bandana Bandito". All rights reserved. To purchase any cookbook,
click here or contact Ten Speed Press.
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![[Recipe 1]](/login/images/upload/posole.gif)
"505" Southwestern Kitchens presents:
"Posole"
Serves 4 - 6.
Ingredients:
- 2 Lbs. Diced pork (1/4" cubes)
- 1 Tbsp. Salt ( no salt if using canned hominy)
- 2 Lbs frozen or dried posole (hominy)
- 8 cloves garlic, chopped
- 1 yellow onion, diced
- 48 oz. "505 Southwestern Enchilada Sauce"
- 2 Tbsp. Ground oregano
- Shredded cheese and diced onion for garnish
To Prepare: Cook posole in ½ gallon of water (low boil) for 2 hours, do not allow the water level to drop below the
posole (if using canned hominy skip this first step). Add meat, onion, oregano salt and garlic. Cook for additional 2
hours, then add "505 Southwestern Enchilada Sauce", mix and
serve. Garnish each serving with diced onions and shredded cheddar cheese.
**This recipe taken by permission as an excerpt from the kitchens of "505 Southwestern Kitchens". All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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![[Recipe 2]](/login/images/upload/fetuccini.jpg)
"505 Southwestern Kitchens" presents:
"Green chile fettuccini"
Serves 4 - 6.
Ingredients:
- 1 Lb. Chicken breast, cubed
- 1 Lb Egg fettuccini, cooked al dente
- 1 Lb. Spinach fettuccini, cooked al dente
- 1 Tsp salt
- 1 Tsp. White pepper
- 2 avocados, pitted and diced
- 1 tbsp. Cumin
- ½ red onion, diced
- 8 cloves garlic, chopped
- 1 lb mushrooms, sliced
- 64 oz. "505 Southwestern Green Chile Sauce"
- ½ cup white wine
- ¼ cup parmesan cheese, grated
- 2 tbsp. Vegetable oil
To Prepare: First, cook the egg and spinach fettuccini al dente (3/4 cooked) and drain. In a large pot, combine oil,
garlic, chicken and spices on high heat. When garlic starts to turn brown add veggies. Cook on high until chicken is
completely cooked. Add white wine and cook on high for 1 minute. Add "505 Southwestern Green Chile Sauce" and parmesan cheese. Cook for
about 5 minutes. Add fettuccini and cook until sauce sticks to pasta (2 to 3 minutes). Serve hot with garlic bread
sticks.
**This recipe taken by permission as an excerpt from the kitchens of "505 Southwestern Kitchens". All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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