5 southwestern and saute Recipes

pepperidge farms cornbread stuffing mix, onions, chopped, celery, chopped, green onions, chopped, red bell peppers, chopped, garlic, minced or pressed, mild bulk pork sausage, hot bulk pork sausage, butter, low sodium chicken broth, dry white wine, cumin, cilantro, chopped (optional), olive oil, for sauteing

poblano chiles, vegetable oil, red onion, chopped, garlic cloves, finely chopped, cumin, epazote or 1/2 tsp oregano, hominy, drained, frozen corn, salt, chopped fresh cilantro, lime juice, freshly squeezed, lime, cut into wedges

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

olive oil, onion, diced, kosher salt, red bell pepper, diced, zucchini or 2 -3 small summer squash, cut in medium dice (1/3 inch, about 1 lb.), ear of corn , kernels cut from the cob, jalapeno, seeded and minced, ground pepper, ground cumin, chopped fresh cilantro, lime