Recipes

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Chicken Chilaquiles with Fried Eggs, Chorizo and Chipotle Crema -Lynn

Ingredients:

Directions:

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Fresh nutrition Rotisserie chicken tacos. -Moises

Ingredients:

Directions:

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Albondigas Soup -Dana

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Directions:

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Taco Bowl -Miloh

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Fiesta Tamale Lasagna -Lisa

Ingredients

Directions

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TEQUILA CHICKEN -Deborah

2 cloves garlic, minced

1 lime

1/2 cup tequila

1 ¼ pounds boneless, skinless, chicken tenders

1 ½ cups tortilla chips

1 tablespoon olive oil

1/4 cup chopped cilantro plus 5 sprigs for garnish

1/2 cup Southwestern ranch dressing

8.75 ounce can golden whole kernel corn, drained

1 cup El Sol Medium Homestyle Salsa

6 ounces of

4 cheese Mexican shredded cheese

1 small roma tomato, chopped

2/3 cup sour cream

Directions:

Preheat oven to 325 degrees Fahrenheit. Add the garlic to a 9 inch square glass dish. Grate the rind of the lime into the dish and squeeze the juice of the lime into the dish. Add the tequila and stir to mix. Add the chicken tenders, turning once to coat. Let marinate for 30 minutes, turning once more half way through. Meanwhile, put the chips into a small baking pan in the oven and toast for 7 minutes. Heat the olive oil to low-medium heat in a large non-stick skillet. Add the chicken and brown on both sides, approximately 3 minutes on each side. Add the ranch dressing and simmer 2 minutes, turning the chicken once to coat. Sprinkle the corn on top and heat 1 minute more. Pour salsa on top and stir. Sprinkle with the cheese and cook just long enough to melt cheese-1 to 2 minutes. Remove from heat. Each serving of chicken should be topped with equal portions of the crumbled tortillas, diced tomato, and serve sour cream on the side. Serve immediately. Serves 5.

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Cheesy Chicken Bacon Nachos -Stephanie

 

Ingredients:

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Super Easy Tortilla Soup with Fire-Roasted Salsa -Kim

Ingredients

Directions

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El Sol Egg Rolls with Creamy Salsa Dip -Angel

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Directions:

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Mexican Meatloaf -Kim

Serves 6

Ingredients

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Bacon Guacamole Sammies

Ingredients: 4 strips of thick-cut pastured bacon Guacamole El Sol Medium Salsa It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer. (If you don’t use a microwave, use this method to bake your bacon in the oven.) If you’re pressed for time, simply mash up the flesh of half an avocado, and cut up the other half into half-inch cubes. Then mix both halves together in a bowl to get a nice blend of chunky ‘n creamy. Flavor it with a few spoonful’s of El Sol Salsa and a squirt or two of lime juice and a generous pinch of kosher salt.[/vc_column_text][/vc_column][/vc_row]

Ingredients 1 Rotisserie Chicken, shredded 1 cup El Sol Pico de Gallo Salsa 1 teaspoon oregano 1 teaspoon ground cumin 4 oz. cream cheese Dash of salt 8 flour tortillas 1/4 cup melted butter 2 cups shredded Monterey Jack cheese Optional: Serve the quesadillas with sour cream if desired Directions Preheat oven to 375 degrees. Heat the first six ingredients in a large skillet over medium heat until cream cheese is melted and blended throughout the mixture. Lightly brush one side of each tortilla with butter and place (butter side down) on baking sheet. Spread about 1/3 cup of chicken mixture on one-half of the tortilla and then cover with a good sprinkling of the cheese. Fold over each tortilla and bake for about 10 minutes until slightly crisp and lightly brown. Spread some extra El Sol Pico de Gallo Salsa on top and cut into wedges and enjoy!

Ingredients

• 1 whole Beef Flank Steak
• 1/2 cup Olive Oil
• 3 Tablespoons Worcestershire Sauce
• 1/3 cup Lime Juice, Fresh Squeezed
• 3 cloves Garlic, Minced
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Sugar
• 2 whole Medium Onions, Halved And Sliced
• 1 whole Red Bell Pepper, Sliced
• 1 whole Orange Bell Pepper, Sliced
• 1 whole Green Bell Pepper, Sliced
• 1 whole Yellow Bell Pepper, Sliced
• Oil, For Frying
• Flour Tortillas, Warmed
• Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
• El Sol Salsa
• Sour Cream
• Cilantro Leaves

Instructions

1. In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
2. Prepare tortillas, salsa, sour cream, and cilantro.
3. Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
4. Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
5. Slice the meat right before serving and serve with all the fixins. Be sure to go heavy on the El Sol Salsa!

yield: 16 TAQUITOS INGREDIENTS:

• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 lb 95% lean ground beef
• ½ cup El Sol medium salsa
• 3 oz 50% reduced fat Pepper Jack cheese, shredded
• 16 6” corn tortillas

DIRECTIONS:

1. Pre-heat the oven to 400. Line a baking sheet with foil and then lightly mist it with cooking spray and set aside.
2. Combine the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper in a dish and stir together to make your own taco seasoning. Set aside.
3. Bring a large nonstick skillet over medium heat and add the ground beef. Cook while breaking up with a wooden spoon until beef is completely browned and broken into small pieces. Drain any grease from the pan. Add the taco seasoning from step 2 and the El Sol salsa and stir together until well combined. Transfer the mixture to a mixing bowl and add the shredded cheese. Stir to combine.
4. Place about half the tortillas between two paper towels and microwave them for 30-60 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then scoop two rounded tablespoons of beef filling onto the bottom third of the tortilla. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat steps with the remaining ingredients (including microwaving the other half of the tortillas when you get to them). When all the taquitos are rolled and on the baking sheet, mist the tops of the taquitos with cooking spray.
5. Place the baking sheet in the oven and bake for about 15 minutes until tortillas start to get golden and crispy.

Ingredients 1 package of pre-made pie crust (2 rolls) 1 Tablespoon of oil 1 pound of lean ground beef - I use 90% lean, however, 80% or less will work - just drain off the excess fat before continuing. 1/4 cup diced onions 1/2 medium diced bell pepper, any color 1 teaspoon cumin 1 teaspoons minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon chili powder 1 cup Mexican blended cheese 1 egg 1 16oz container of El Sol Salsa Instructions Preheat oven to 375* Combine bell pepper, onion, garlic and oil and sauté 3 minutes over medium heat. Add hamburger, cumin, and chili pepper to the pan and cook until meat is cooked through. Set pan aside and let cool. While meat mixture is cooling, roll out pie crust. Using a bowl or large circle cutter, cut out 6" round discs from pie crust. You should be able to get 3 from each crust making 6 total with a 7th created out of the leftover dough rolled out. Place 2 - 3 Tablespoons of mixture in the center of each pie disc. Top with cheese. Fold over and seal edges with a fork. Place Empanadas on a cookie sheet. Scramble egg and brush onto tops of each Empanada. Bake in oven for 15 - 20 minutes. Serve with El Sol Salsa

Ingredients 1 lb. ground beef 1 small onion, diced 1 4 oz. can diced green chiles (optional) 10 flour tortillas 2 1/2 cups red enchilada sauce, canned or homemade 2 cups cheddar cheese, shredded El Sol hot salsa and sour cream for topping Directions Preheat oven to 350 degrees. Heat a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned. Add onion and green chiles. Saute until onions are translucent. Remove from heat and set aside. Add 1/2 cup of sauce to a 9″ x 13″ baking pan. Spread it around so it coats the entire bottom of the pan. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 tablespoons of cheese on top of the meat. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling tortillas. Place the tortillas side-by-side in the pan. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Top with cheddar cheese and olives. Cover the dish with foil and bake for 20 minutes. Take off the foil and let the cheese melt (about 5 minutes). Top with El Sol Salsa (hot) and sour cream. Serve immediately.