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Recipes |
Recipe: Jalapeno Peach Salsa
Fresh, slightly sweet salsa tastes great with tortilla chips as a dip or
spooned over grilled chicken or shrimp.
1 pkg. Jalapeno Salsa Mix,
unprepared
1 cup diced peaches (fresh, peeled, pitted OR canned, drained)
1 cup diced tomatoes (fresh, peeled OR canned, undrained)
~ Stir together all ingredients. If desired, puree some or all for a smoother
salsa.
~ Chill 1 hour before serving.
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Recipe: 6 Layer Mexican Party Dip
Fast and easy, this classic party food will disappear quick!
15 oz. can refried beans
1 cup guacamole
1 pkt. Southwest Chipotle Dip Mix, prepared as directed for dip
4.25 oz. can chopped black olives - drained
1 pkt. Jalapeno Salsa Mix, prepared as directed on packet for salsa
3/4 cup shredded cheddar cheese
Layer all ingredients on a large serving plate or baking sheet as follows:
Layer 1. Refried Beans
Layer 2. guacamole
Layer 3. Prepared Southwest Chipotle Dip
Layer 4. Black Olives
Layer 5. Prepared Jalapeno Salsa
Layer 6. Cheese
Serve with corn chips or tortilla chips for dipping.
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Recipe: Mexican Fiesta Roll-Ups
Colorful and zesty cold appetizer.
8 oz. block cream cheese, softened
1 pkt. Jalapeno
Dip Mix, unprepared
4.25 oz. can chopped black (ripe) olives, drained
4 oz. can green chili peppers, drained, minced, optional
(4 - 6) 12" flour tortillas
~ With an electric mixer, beat together cream cheese and Jalapeno Dip Mix. Stir in olives and peppers.
~ With a butter knife or spatula, spread mixture, about 1/8" thick, evenly onto a tortilla.
~ Roll up tortilla tightly and set aside.
~ Repeat with remaining ingredients until you run out of spread.
~ Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices.
~ Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
~ Refrigerate at least 2 hours before serving.
Note: Tortillas are more pliable when brought to room temperature first.
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Recipe: Jalapeno Phyllo Cups
Make elegant yet simple appetizers in frozen phillo cups.
(2) 15 ct. boxes frozen phyllo shells
1 pkt. Jalapeno
Dip Mix, prepared as directed for spread
1 drained can of black olive slices
~ Spoon approx. 1 1/2 - 2 tsp. Jalapeno Dip Mix into the palm of your hand; roll
into a ball; place into a phyllo shell; repeat until all shells are filled.
~ Press a black olive slice into the center of each stuffed phyllo shell.
~ Keep refrigerated until ready to serve.
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Recipe: Spicy Jalapeno and Onion Omelet
Morning is not time for chopping vegetable and following complex recipes. Our
dip mix has all the veggies and seasonings you need for a gourmet breakfast!
1 Tbls. Jalapeno
Dip Mix, unprepared
3 eggs or 3/4 cup egg substitute
2 Tbls. milk or water
1 slice pepper Jack or cheddar cheese (optional)
~ Whisk together all ingredients. Chill at least 30 minutes.
~ In a small skillet coated with cooking spray over medium heat, cook the
mixture about 3 minutes, until partially set. Flip with a spatula, and continue
cooking 2 - 3 minutes, or until cooked through.
~ If desired, place a slice of cheese on eggs and fold omelet in half.
Notes: 1 packet of Jalapeno Salsa Mix will make 4 recipes.
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Recipe: Jalapeno Mango Chutney
Tropical blend tastes great as a dip served with tortilla chips or spooned
over grilled chicken or shrimp.
1 pkt. Jalapeno
Dip Mix, unprepared
2 mangoes, peeled & pitted
20 oz. can pineapple, drained well
2 Tbls. water
~ Measure 3 Tbls. Jalapeno Dip Mix into a food processor; add mango and
pineapple. Pulse a few times until coarsely chopped, being careful not to over
process.
~ Refrigerate at least 1 hour before serving.
Note: If desired, make a creamy dip with the remaining 1 Tbls. Jalapeno Dip Mix,
stirring it into 1/2 cup sour cream or yogurt. |
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