194 southwestern white Recipes

lime juice, divided, extra-virgin olive oil, divided, ground cumin, salt, divided, ground red pepper, organic white beans, rinsed, drained, and divided, diced plum tomato, diced red bell pepper, diced seeded peeled cucumber, diced red onion, chopped fresh cilantro, jalapeno pepper, seeded and minced, pitas, cut in half, boston lettuce leaves, crumbled queso fresco, lime wedges

white wine vinegar, honey, cumin, smoked paprika, garlic powder, ground chipotle chile pepper (penzey s makes a great 1), canola oil, center-cut bacon, skinless boneless turkey breasts (cut into bite size pieces), salt, romaine lettuce, pico de gallo, avocado (diced ), queso fresco, black beans (drained and rinsed )

white bread, hot pepper jelly (or chili sauce, tomatillo salsa, or tomato salsa, or taco sauce), honey-baked ham (from the deli), monterey jack pepper cheese (from the deli), smoked turkey (from the deli), eggs, beaten, milk (a splash), hot sauce, unsalted butter

olive oil, boneless skinless chicken breast , cut in bite-sized pieces, onion, diced, garlic cloves, minced, mild green chilies, undrained, tomatillo salsa (i like medium heat in this recipe ), low sodium chicken broth, ground cumin, dried oregano, white beans, drained and rinsed (cannellini or great northern), lime juice, parsley, salt and pepper, to taste, sour cream, for garnish, shredded cheese, for garnish

white beans, rinsed and drained, vegetable broth, fresh lime juice, cilantro leaves, minced, jalapeno chile, stemmed, seeded, and minced, chili powder, cornmeal (or more ), extra virgin olive oil, salt & freshly ground black pepper

white or shoepeg corn, drained, green onions, chopped, jalapeno peppers, seeded and chopped, minced fresh cilantro, mayonnaise, salt, pepper

white hominy, grated onions, sour cream, salt , to taste, shredded monterey jack cheese (cheddar works fine, too), chopped green chilies

white cornmeal, baking powder, salt, sugar, half-and-half, vegetable oil, boiling water, seeded and minced jalapeno pepper, mexican cheese blend, frozen whole kernel corn, thawed, minced fresh cilantro, vegetable oil, softened butter

amber cumin, white cumin, black cumin, chili powder, paprika, ground coriander, garlic powder, salt, crushed red pepper, dried oregano

frozen southwestern-style corn and roasted red peppers, thawed, chili-style tomatoes, undrained, white hominy, drained, no-salt-added black beans, rinsed and drained, pepper, shredded pepper-jack cheese

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.

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 stock or 2 quarts vegetable stock, tomatoes, diced (italian or mexican seasoned are best), butternut squash, cubed, onions, sliced, celery, sliced, white cabbage, shredded, prepared horseradish, balsamic vinegar, white wine, chili powder, dried chipotle powder, dried oregano, salt, ground black pepper, canned white beans, drained, canned garbanzo beans, drained, frozen italian cut green beans, sour cream, to garnish

black beans, black-eyed peas (see note in recipe ), red bell pepper , chopped into pieces the same size as beans, green bell pepper , chopped into pieces the same size as beans, red onion , chopped into pieces the same size as beans, cilantro, chopped (about 1 cup chopped cilantro), salt and fresh ground black pepper to taste, dressing, spike seasoning (optional, but recommended ), ground cumin, ground ancho chile pepper (or use chile powder), fresh lime juice, white balsamic vinegar (or use white wine vinegar), olive oil, salt and fresh ground black pepper to taste, this is probably more dressing than you need for the salad, but if you refrigerate leftovers and eat them later, it s nice to have a little extra dressing to mix in.)

extra virgin olive oil, cracked peppercorn bacon, white skinned potatoes, peeled, cut into 1 inch cubes, onion, chopped, celery stalk, chopped, canned diced green chilies, jalapeno chili, seeded, chopped, garlic cloves, minced, lemon juice, lemon , zested, dried oregano, ground cumin, diced tomatoes with juice, frozen white corn kernels, clam juice, littleneck clams, chopped fresh cilantro

grain white rice, olive oil, scallions thinly sliced, white and green parts separated, ground turkey, frozen corn, chopped green chiles, reduced fat monterey jack cheese, red bell peppers halved lengthwise, seeded, plain low fat yogurt, salsa

grain white rice, olive oil, scallions thinly sliced, white & green parts separated, ground beef chuck, frozen corn, chopped green chilies, ground cumin, monterey jack (1 cup) grated, bell peppers halved lengthwide ,ribs & seeds removed, plain low fat greek yogurt, salsa for serving

vegetable or olive oil, raw long-grain white rice (not instant or converted), chopped white onion, fresh poblano or anaheim chile, roasted, peeled, seeded, deveined and chopped or 4 oz can chopped chilies, green onions, thinly sliced, garlic, minced (more if you like garlic!), salt, cumin, chicken or vegetable broth, shredded mexican cheeses, coarsely chopped cilantro