Whip cream cheese and spread onto pie plate.
Pour picante sauce over it; dip in chips.
inutes).
Add undrained tomatoes, picante sauce, black beans, chili powder, cumin
Mix softened cream cheese and picante sauce.
Place smokies and picante sauce in crock-pot and cook on high for 1 hour and stir occasionally.
Mix ingredients thoroughly and chill.
Garnish with cilantro sprig.
This is the basic recipe.
You can determine the \"hot\" factor of this dip by choosing mild, medium or hot Picante sauce. Also, the Picante sauce can be replaced with any good restaurant salsa or your own favorite salsa recipe.
If you really want to spice it up, add some fresh jalapeo pepper, chopped very fine.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Dice chicken. Boil rice. Mix with picante sauce. Add a can of corn and cube sharp Cheddar cheese. Put in a crock-pot. Serve when hot.
owl, combine beans, corn, Pace picante sauce, red pepper and remaining 1
Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
Stir the picante sauce, chicken and cheese in a large bowl,.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
Bake at 350F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Combine spinach, 1/4 cup picante sauce, cheese, nuts, oil and garlic in food processor or blender.
Mix until smooth.
Transfer to a small bowl. Stir in remaining picante sauce.
Toss spinach mixture with hot cooked pasta. Sprinkle with additional chopped nuts, if desired, and serve with additional picante sauce.
Makes 4 to 6 servings.
Preheat oven to 350\u00b0.
In a cup, combine mayonnaise and picante sauce.
Spread 1/2 mixture evenly over each tortilla.
Top each with two slices of ham.
Spread remaining sauce evenly over the ham.
Pile the lettuce and tomato evenly on the sauce.
Fold and bake for 5 minutes or until sauce bubbles.
Cool for 1 minute. Serves 2.
Place onions, garlic and butter in 3-quart saucepan. Cook over medium-low heat about 20 minutes, stirring frequently, until onions are tender and golden brown. Stir in tomato juice, broth, water and 1/2 cup picante sauce. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Ladle soup into bowls and sprinkle with croutons and cheese.
Serve with additional picante sauce.
Cook bacon over medium-high heat in large saucepan until crisp. Remove to paper towels.
Set aside. Add onion and garlic to drippings; cook and stir 3 minutes. Add beans, broth, water, 3/4 cup picante sauce, salt and oregano.
Cover and simmer 20 minutes. Ladle into soup bowls; dollop with sour cream. Sprinkle with reserved bacon. Serve with additional picante sauce and crackers.
reserving juice.
Combine tomatoes, picante sauce, juice, pepper, onion and cumin
Thoroughly mix the beef and picante sauce. Shape the beef mixture firmly into 4 patties, 1/2 inch thick.
Heat the grill to medium. Grill the patties for 10 minutes or until they are cooked through, turning them once halfway through cooking and brushing often with additional picante sauce.
Serve on rolls with additional picante sauce.
Preheat oven to 375\u00b0F.
Combine 3/4 cup picante sauce with catsup, honey and cumin.
Pour over wings, cover and marinate in refrigerator 1 hour or more, turning at least once.
Place wings on a foil lined broiler pan, reserving marinade.
Bake 30 minutes.
Baste with marinade, bake 15 minutes, brush with marinade and bake another 15 minutes.
Turn heat up to broil, place pan 6 inches from broiler, cook 2 minutes per side.
Combine 1/4 cup picante sauce with sour cream and serve with wings.
Cook spinach according to package directions.
Drain well, reserving 1/2 cup cooking liquid.
Cook onion in butter in large skillet until tender, about 4 minutes, stirring occasionally.
Add flour and cook and stir until bubbly.
Gradually add reserved spinach liquid and milk.
Cook and stir until thickened.
Stir in cheese.
Cook and stir until cheese melts.
Stir in Pace picante sauce, drained spinach and Worcestershire sauce.
Mix well.
Pound chicken breasts to about 1/2-inch thickness; set aside. Combine picante sauce, mustard and sugar; mix well.
Place chicken over medium-hot coals; brush generously with sauce.
Grill about 6 to 8 minutes per side or until chicken is tender and no longer pink, brushing occasionally with remaining sauce.
Pound chicken to 1/2-inch thickness.
Combine picante sauce, sugar and mustard; mix well.
Place chicken on grill over hot coals or on rack of broiler pan about 6 inches from heat; brush generously with picante sauce mixture.
Grill or broil about 6 to 8 minutes or until chicken is cooked through.
Sprinkle sauce to taste.
Heat remaining sauce and serve with chicken.
Makes 4 to 6 servings.
Reserve 1/2 cup picante sauce.
Blend all remaining ingredients in blender or food processor.
Fold in remaining picante sauce.
Mix with hot cooked pasta.
Refrigerate until ready to use.