Favorite recipes using Tejano Salsa products
Spinach Artichoke Dip - In A Ring Of Salsa!
2 – 8oz Philly cream cheese, softened
¾ cup heavy cream
1/3 cup grated Parmesan cheese
¼ tsp. garlic powder
1 bunch fresh spinach, chopped
OR 1-16oz pkg. frozen cut leaf spinach, thawed & drained
1 - 13oz. can/jar quartered marinated artichoke hearts, drained & chopped
2/3 cup shredded Monterey Jack cheese
1 cup Tejano Salsa (mild, med or hot)
Plenty of tortilla chips, crackers or toast points.
Using a hand-mixer, blend together cream cheese, heavy cream, garlic, Parmesan & Jack cheeses until smooth and creamy. Fold in chopped spinach and artichokes. Place mixture in oven-proof casserole dish. Bake @ 300 degrees for 1hour. Remove from oven, spoon 1 cup of salsa around the outer edge. Return to oven for another 15 minutes. Serve warm with crackers, tortilla chips or toast points.
Note: this dip is NOT low fat…but once in a while, we’re worth it!
BOW TIE SHRIMP
2 lbs peeled & cleaned shrimp
½ stick butter
1 16oz. jar Tejano Salsa Wannabe (mild or medium)
1 ½Ttbsp. McCormicks Lemon & Herbs seasoning
2 cloves garlic, crushed
1 16oz. bow tie pasta
Cook pasta as indicated, drain, rinse with cold water.
Melt ½ stick butter in 9” skillet, add crushed garlic and cook until garlic begins to brown.
Add shrimp and cook 5 minutes.
Remove shrimp from skillet with a serrated spoon and set aside.
In a large saucepan, pour one jar Tejano Salsa, add lemon & herb seasoning and cook on medium heat for 5 minutes. Add shrimp, and simmer on low for 10 minutes.
Place bow tie pasta in a large serving dish, pour shrimp sauce over it and serve.
DANNY’S BEAN SOUP (FRIJOLES A LA CHARRA)
4 cans Trappey’s Pinto Beans (with bacon slab)
1 - 16oz Tejano Salsa (mild)
1 jar water (¼ cup beer optional)
1 hand full chopped onion
1 hand full cilantro chopped
1 Tbsp Tony Chachere’s
1 tsp Garlic powder
Combine all ingredients in a gallon pot, bring to boil and serve.
Cilantro goes in last. Serves 10.
ARROZ CON POLLO (Chicken with Rice)
2 cups Long grain rice
1 - 16 oz. jar of Authentic Mexican Style Rice Mex
2 cup or 16 oz. jar of water
1/2 Chicken (parts or boneless breast)
3 Tbsp oil
Boil chicken in Rice Mex and water. In another deep pan heat oil on high setting until it starts to smoke. When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is mostly popped, put in the chicken and broth. Cook on high until it comes to a rolling boil. Lower heat, set to low, cover pan and allow rice to cook for 25 minutes.
JALAPENOS EN VINAGRE
1 pound Jalapeno Peppers
2 cups Vinegar
1 cup Vegetable oil
3 carrots -- cut in slices
2 medium onions -- cut in slices
1 Tbsp Bay leaf, oregano, thyme, marjoram
1 Tbsp Oregano
1 Tbsp thyme
1 Tbsp sweet marjoram
Cut the chiles in 4 slices, (you can keep some without cutting). Cut the carrots in round slices and cut the onions in slices. Fry the onion, peppers and carrots in the vegetable oil for just a few minutes to make the vegetables soft, then add the vinegar and spices and boil 3 or 4 min. Let cool and then keep in glass jars. Use immediately or keep them in the refrigerator for 2 or 3 weeks.
Variations: You can add cloves of garlic and cauliflower, or add the spices you like. If you add more ingredients need also to add more vinegar and oil. The peppers and vegetables need to be covered with oil and vinegar. If you like you can use less oil and more vinegar.
This recipe is basic, make the changes as you like.
1 16 oz. jarTejano Green Salsa (mild)
8 oz. sour cream
8 oz. shredded mild cheddar cheese
1 bag of tortilla chips
Preheat oven to 350 degrees. Spread the tortilla chips on a Corningware/pyrex rectangular container, pour the salsa evenly on top of the chips. Pour the sour cream, making sure it spreads out evenly as well. Pour the cheese on top. Place it in the oven for 25 minutes. Serves 4 - 6.