To make the dipping sauce: Add salsa to sour cream and mix; set aside.
Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.
To make the green sauce, combine garlic, spinach, herbs, lemon
uart remains;reserve for sauce.
For Sauce :
Combine all ingredients
elt.
To make the sauce: add basil, parsley, capers, pignoli
Add Mexican seasoning, salt and pepper, basil, and green chiles to
Prepare the Mexican red sauce:
Add the first 10
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Cook ground beef and drain.
Add chili beans, Mexican style sauce and water.
Cook 15 minutes.
Roll or pat biscuits out and form over bottom side of muffin pans (greased) to make cups.
Bake cups.
Put meat sauce in.
Top with cheese, lettuce, taco sauce, etc.
In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
The sauce should be thick enough to bind chilies and onions together.
Sauce can be refrigerated for three days, or frozen.
nto the pan with the sauce (no need to whisk first
he foil and pour the sauce over enchiladas.
Bake 15
Spread cream cheese in the bottom of a glass pie plate.
Layer in order:
chili with beans, Mexican green chilies, Monterey Jack cheese, ripe olives and spring onions.
Heat in microwave oven until the cheese melts.
Serve with tortilla chips.
Spread 1/2 the cheese in an 11 x 9-inch baking dish.
Combine eggs and green sauce; spread evenly over cheese.
Add remaining cheese to cover mixture.
Bake for 30 minutes at 350\u00b0.
Cut into 1-inch squares and serve hot.
Great appetizers!
Grate cheese.
Divide in half.
Mix 1/2 cheese with eggs and green sauce.
Put mixture into greased casserole or on a 9 x 12-inch cookie sheet.
Sprinkle cheese over top.
Bake at 350\u00b0 for 30 minutes.
Layer 1/2 pound of cheese in baking dish. Mix eggs and green sauce and pour on top of first layer of cheese. Layer remaining 1/2 pound of cheese on top. Bake at 350\u00b0 for 20 minutes. Serve with corn chips.
Brown sausage in a large skillet; drain fat.
In a medium bowl, whisk together the cream cheese, chives and green sauce.
Stir in the chiles; add to sausage and simmer until hot and bubbly or microwave on MEDIUM about 8 minutes.
Season to taste with salt.
Sauce: place all sauce ingredients into blender or food
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Blend green chilies, water, bouillon cube and romaine until pureed.
Heat 2 tablespoons of oil in skillet.
Simmer chili mixture until slightly thickened, about 3 minutes.
Stir often. Mix cottage cheese with 1 cup Jack cheese, cilantro and spices. Fry tortillas in lightly oiled skillet until softened.
Fill each with cheese mixture and roll.
Pour 2/3 of green sauce into an 11 x 7-inch baking dish and place enchiladas in sauce.
Top with remaining sauce and 1 cup grated Jack cheese.
Bake for 15 to 20 minutes at 400\u00b0.
Mash garlic, parsley, flour and oregano in a food processor. Add the oil, water and vinegar little by little and process. Season fish with salt, black pepper and lime juice. Place some of the green sauce on a baking dish with some of the fish on top. Pour lime juice over the fish.
Continue adding layers of sauce, fish and lime juice.
End with fish on top.