Random On The Border Recipes (7 items)

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  (#1) Queso Dip

  2 slices bacon, chopped
  2 tbsp. chopped onion
  1 clove garlic, minced
  1 can (14.5 oz.) whole tomatoes, undrained
  1 can (4 oz.) chopped green chilies
  1 tsp. ground cumin
  1/2 tsp. salt
  1/4 tsp. black pepper
  1/2 tsp. dried whole oregano
  4 c. (16 oz.) grated American cheese

  - In a large saucepan, cook bacon until crisp; add onion and garlic.
  - Cook until onion is soft for 5 minutes.
  - Stir in tomatoes, chilies, cumin, salt, oregano and pepper; blend well.
  - Reduce heat to low; add cheese, stir until melted.
  - Serve hot with tortilla or corn chips.
• 

  (#2) On The Border Guacamole

  2 fresh avocados
  1 lime wedge
  1/2 tsp. salt
  2 Tbs. diced tomato
  1 1/2 Tbs. fresh jalapenos, diced fine
  1 Tbs. red onion, diced fine
  1 tsp. chopped cilantro

  - Mix all ingredients together; stir well.
• 

  (#3) On The Border Fajitas

  * Marinade
  1/4 cup fresh lime juice
  1/3 cup water
  2 tablespoons vegetable oil
  1 large clove garlic, pressed
  3 teaspoons vinegar
  2 teaspoons soy sauce
  1/2 teaspoon liquid smoke
  1 teaspoon salt
  1/2 teaspoon chili powder
  1/2 teaspoon cayenne pepper
  1/4 teaspoon ground black pepper
  Dash onion powder

  2 boneless, skinless chicken breast halves or 1 pound top sirloin or a combination of 1 chicken breast half and 1/2 pound sirloin
  1 Spanish onion, sliced
  * Fajitas sauce
  1 tablespoon vegetable oil
  1 teaspoon soy sauce
  2 tablespoons water
  1/2 teaspoon lime juice
  Dash ground black pepper
  Dash salt
  * On the Side
  1/2 cup pico de gallo
  1/2 cup grated Cheddar cheese
  1/2 cup guacamole
  1/2 cup sour cream
  1 cup shredded lettuce
  6-8 6-inch flour tortillas
  Salsa

  - Combine all ingredients for marinade in a small bowl.
  - Soak your choice of meat in marinade for 2 hours or more.
  - When meat has marinated, preheat your barbecue or stove top grill to high.
  - Preheat a skillet over medium-high heat; saute onion slices in oil for 5 minutes.
  - Combine soy sauce, water, and lime juice in a small bowl; pour it over onions.
  - Add black pepper; continue to saute for 4-5 minutes and season salt to taste.
  - While sauteing onions, grill meat for 4-5 minutes per side or until done.
  - While meat and onions are cooking, heat up another skillet over high heat.
  - When the meat is done, remove it from the grill; slice meat into thin strips.
  - Remove the extra pan from heat; dump onions and the rest of the liquid.
  - Add meat to pan; serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce.
  - Steam tortillas in a moist towel in the microwave for 30 seconds; serve on the side.
  - Serve salsa also, if desired.
• 

  (#4) On The Border Salsa

  2 large roma tomatoes, coarsely chopped shopping list
  2 14.5 ounce cans diced tomatoes (Mexican style)
  2 jalapenos, seeded and coarsely chopped
  2 tablespoons red wine vinegar
  1 tablespoon cumin, to taste
  4 cloves garlic, minced
  1 large vidalia onion, coarsely chopped
  1/4 teaspoon salt, to taste
  1/3 cup cilantro, coarsely chopped
  1/2 teaspoon cayenne, to taste

  - Combine all ingredients in a food processor or blender.
  - Pulse until well blended.
• 

  (#5) Sour Cream Sauce for Enchiladas and Chimichangas

  1/4 cup flour
  1/4 cup melted butter
  1/2 cup shredded monterrey jack cheese
  1/2 cup sour cream
  chili powder to taste

  - Blend flour and butter in saucepan.
  - Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder.
  - Pour over enchiladas; bake at 350 for 30 minutes.
  - Sprinkle with remaining jack cheese; put back in oven until cheese melts.
• 

  (#6) Chicken Tortilla Soup

  Chicken Breast, 3 breast,
  Canned Diced tomatoes 1 can
  Enchilada Sauce, 1 can
  Onions, raw, 1 medium
  Green Chili Peppers, 1 7 oz can
  Garlic, 3 cloves or 1 TBSP
  Water, tap, 4 cups
  Cumin, 1 TBSP
  Chili powder, 1TBSP
  Wild Blend Brown Rice-1 cup
  Zucchini 4 medium

  - Cut up chicken into bite size pieces.
  - chop up onion, and zucchini.
  - add all ingredients to pot; cook slow for 2 hours.
  - Add tortillas and cheese and serve. Makes 12 1-cup servings.
• 

  (#7) On The Border Rolls

  1 pkg Nasoya® Egg Roll wraps
  1/4 cup olive oil
  1/4 cup chopped sweet onion
  8 cup fresh baby spinach
  1 cup frozen corn
  1 (15 oz) can of pinto beans,drained
  1 tbsp fresh lime juice
  1/2 tsp salt
  1 tsp ground cumin
  6 oz Monterey Jack cheese, shredded
  Oil for frying

  - Heat olive oil in a skillet over medium heat.
  - Add onions; cook for 5 minutes until tender.
  - Stir in spinach, corn, pinto beans, and lime juice.
  - Add salt and cumin; stir in the cheese.
  - Place 1/4 cup of filling into each Nasoya wrap.
  - Fold sides and form into egg roll; dampen edges with water to seal the roll.
  - Add enough oil to cover egg rolls; heat over medium high heat.
  - Cook rolls in batches until brown; drain on paper towel. Makes 8 servings.

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