Directions for The Chart House Spice Blend:.
Blend ingredients, crushing in a mortar
aking pan and sprinkle with spice blend. Broil 1-2 mins, turning
choice and proceed with recipe.
Depending on size of
ot and reserve for the recipe build.
Season the ground
Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon
Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.
/4 of the shredded Mexican cheese blend and mix well. Pour
package of reduced-fat Mexican cheese blend over queso fresco slices
alt and pepper.
Combine Mexican-style tomatoes, rice, celery soup
about 5 minutes.
Sprinkle Mexican cheese blend over tortillas. Place tortillas
ven for 15 minutes. Sprinkle Mexican cheese blend on top. Continue baking
to 2 tablespoons shredded Mexican cheese blend onto noodle and roll
o 40 minutes. Spread Mexican cheese blend over the top of the
asserole. Top with shredded Mexican cheese blend.
Bake in the preheated
he dish, and spread the Mexican cheese blend over the rolls. Return
nch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Mix rice, chicken, corn, salsa, and green chile peppers in a large bowl until well combined. Add black beans and stir gently to incorporate. Spread in the prepared pan and top with Mexican cheese blend.
Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
ream layer; top with Mexican cheese blend.
Bake in preheated oven
ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold
horizo layer and top with Mexican cheese blend.
Bake in the