238 southwestern and with tortilla Recipes

ground chuck, onion, chopped, enchilada sauce, diced tomatoes, sliced ripe olives (drained ), salt, garlic powder, pepper, curd cottage cheese, egg, flour tortillas or 8 corn tortillas, halved, monterey jack cheese, sliced, cheddar cheese

boneless beef chuck roast (2 lb), water, tomatoes, peeled and chopped, green pepper, thinly sliced, onion, chopped, garlic clove, minced, bay leaf, canola oil, ketchup, pickled jalapeno slices, juice from pickled jalapeno slices, cider vinegar, salt, garlic salt, flour tortillas (8 inches), warmed

whole wheat tortillas or 3 large your favorite tortillas, butter or 2 tbsp margarine, melted, black bean salsa (your recipe or ready made ), imitation crabmeat, shredded, prawns, cooked,cleaned,shelled,tails off, fresh garlic , smashed or 2 tbsp flaked dried garlic, dried chili pepper flakes , to taste, dried fried onion flakes (like french s), grated mozzarella cheese or 1 3/4 cups monterey jack cheese or 1 3/4 cups leerdammer cheese or 1 3/4 cups cheddar cheese (or mix them)

lean ground beef, garlic, minced, onion, chopped, chili powder, black beans, rinsed and drained, whole kernel corn, drained, sour cream, fresh salsa, crushed plain tortilla chips, shredded cheddar cheese, fresh tomato, finely chopped, green onions, chopped (optional)

salsa, eggs, kosher salt, black pepper, avocado, diced, sour cream, cilantro leaf, tortilla chips

fire-roasted tomatoes, nacho cheese soup, black beans (with jalapeno s and lime juice), green chilies, avocados, sliced jalapeno peppers (either fresh or from jar), chicken broth, corn tortillas, quartered, poblano peppers , roasted and skins removed, tomato sauce, lime juice, fresh cilantro , add to your taste

salsa, eggs, kosher salt, black pepper, avocado, diced, sour cream, cilantro leaves, tortilla chips

water, tomato sauce, kidney beans, rinsed and drained, chicken broth, frozen corn, salsa, dried minced onion, dried oregano, dried basil, shredded cheddar cheese, tortilla chips , optional

boneless skinless chicken breast (poached and shredded or parmesan chicken cut up into strips), frozen corn (cooked in microwave), cheddar cheese, lettuce, salsa (to taste), taco seasoning mix, drained kidney bean (or your favorite ), crushed tortilla chips, tomato, chopped, ranch dressing (optional)

cooked rice, salsa, black beans, drained,rinsed, mexicorn, drained, deli turkey or 8 oz deli chicken, cut 1/2 inch cubes, jalapeno jack cheese, cut 1/2 inch cubes, flour tortillas, warmed (10 inch)

flour tortillas (*), shredded mexican cheese, thick and chunky picante sauce, chopped cooked chicken, black beans, rinsed and drained, frozen corn, thawed, tomatoes, seeded and chopped, green onion, chopped, fresh lime juice, fresh cilantro, garlic clove, pressed, sour cream, chopped avocado

salsa (mild, hot, your choice ), sour cream, red bell pepper, chopped, cooked chicken, finely chopped, flour tortillas (about 8-inches in diameter), guacamole, refried beans, monterey jack cheese, shredded , 4 oz

salsa (any variety), sour cream or 1/2 cup plain yogurt, chopped red bell pepper, chopped cooked chicken, flour tortillas (8 inch diam), guacamole (optional), refried beans, shredded cheddar cheese (4 oz) or 1 cup monterey jack cheese (4 oz)

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.

frozen chopped spinach, thawed, fajita seasoning mix, chicken broth or water, refrigerated southwestern-flavored chicken breast strips, chopped, black beans, rinsed and drained, yellow corn with red and green bell peppers, drained, shredded monterey jack cheese with peppers, flour tortillas, salsa

chunky salsa, chopped fresh cilantro leaves, scallions, white and green parts, chopped, southwestern dry marinade mix (from a packet), restaurant-style tortilla chips, vegetable oil cooking spray, tex-mex taco seasoning

chicken broth or 3 cups vegetable broth, diced tomatoes , with juice, water, frozen cut corn, frozen cut green beans, canned diced green chilies, diced spanish onion, tomato sauce, corn tortillas, minced, chili powder, garlic powder, tabasco sauce, grated monterey jack and cheddar cheese blend, crumbled corn tortilla chips

garlic clove, mashed, beer , dos equis (or other mexi- can), cornstarch, water, pumpkin seeds, ground fine (raw hulled ), monterey jack pepper cheese, shredded , about 4 cups, roasted green chilies, diced, dozen corn tortillas or 2 dozen flour tortillas, cut in wedges, tortilla chips, preferably baked, vegetables, cut into serving size (raw or steamed , such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces), jalapenos, pickled (left whole )