 505 Enchiladas INGREDIENTS: 1 lb grilled chicken, ground beef or carne adovada 12 - 6" corn tortillas (blue corn optional) 1 lb grated Monterey Jack and/or Cheddar Cheese 6 oz of 505 Southwestern Green Chile Sauce per serving 8 oz diced lettuce & tomato 6 oz olive oil Heat oil in deep pan on stovetop, 450 degrees. Dip each tortilla in oil for 5 seconds (use long tongs, beware of hot oil). Drain tortillas on towel. Put a tortilla on a plate. Cover with 2 oz of meat, 1 oz of cheese, 1 oz of 505 Southwestern Green Chile Sauce. Cover this 1st layer with 2nd tortilla, repeat filling & cover with 3rd tortilla, then smother with 2 oz of cheese & 4 oz 505 Southwestern Green Chile Sauce. Repeat above process on 3 more plates. Place in oven at 300 degrees until cheese melts. Remove from oven, garnish each plate with 2 oz of diced lettuce & tomatoes, a dollop of sour cream & guacamole. Serve with Spanish rice & beans. Serves 4. ------------------------------------------------------------------------ Chile Con Queso INGREDIENTS: 12 oz Velvetta cheese 4 oz 505 Southwestern Green Chile Sauce 1 oz diced jalapenos 1 oz chopped green chile 2 to 4 oz milk Combine into pot & place in pre-heated oven at 200 degrees for 30 minutes or in microwave for 3 to 5 minutes. Stir often while heating, add milk for desired consistency. Makes 16 oz serving. ------------------------------------------------------------------------ Green Chile Cheese Quesadilla INGREDIENTS: 8 - 9" flour tortillas 1 lb grated Monterey Jack and/or Cheddar Cheese 505 Southwestern Green Chile Sauce (diced grilled chicken breast optional) Lay a flour tortilla on a warm pan or flat top grill. Sprinkle 2 oz of grated cheese on top of tortilla (don't cover the outside 1" of tortilla). Optional (add chicken breast). Top with 2nd tortilla. Keep quesadilla on warm surface until cheese has melted (2 to 5 minutes). Remove to a cutting board and cut into triangles. Repeat above for remaining tortillas. Place triangles on the outside rim of a plate and garnish center with sour cream, guacamole, diced lettuce & tomatoes. Heat 505 Southwestern Green Chile Sauce and pour over top of quesadillas or serve on the side. Serves 4. ------------------------------------------------------------------------ 505 Southwestern FAJITA MARINADE Recipes Grill the 505 Way Marinate and/or baste your favorite barbecue fare with 505 Southwestern Fajita Marinade and you'll remember why you like grilling so much. So will your family, friends, and neighbors! ------------------------------------------------------------------------ Fajitas a la 505 INGREDIENTS: 1-1/2 lb chicken breast, skirt steak and/or shrimp 8 oz red & green bell pepper 8 oz red & yellow onions 16 oz 505 Southwestern Fajita Marinade 4 oz olive oil Rub the chicken, steak and/or shrimp with the 505 Southwestern Fajita Marinade & fresh black pepper. Grill to preferred doneness and slice into thin strips. If shrimp leave whole. Slice peppers and onions into long thin strips. Steam in covered pan for 3 to 5 minutes (less if you prefer crispy veggies & more for softer veggies). Heat large skillet to 450 degrees ( or as hot as possible) & spread the onion mixture over entire surface of skillet. Lay chicken, steak and/or shrimp over onion mixture. Ladle oil and approximately 10 oz of 505 Southwestern Fajita Marinade over the top, making sure all of ingredients are covered. Remove from stove and set in middle of serving table on heat resistant surface. Arrange side dishes of guacamole, sour cream & lettuce & tomatoes. Give each person a warmed flour tortilla & have them make their own fajita. TO MAKE A FAJITA Lay flour tortilla in middle of plate. Add strips of meat, guacamole, salsa, sour cream, cheese & a spoon of 505 Southwestern Fajita Marinade. Roll up and enjoy! Serves 4. ------------------------------------------------------------------------ Teriyaki Stir Fry INGREDIENTS: 1 lb shrimp, chicken or tofu - 2 oz olive oil 1 zucchini (medium) - 2 carrots (medium) - 2 red bell peppers 2 green bell peppers - 1/2 yellow onion - 1/2 red onion 10 oz 505 Southwestern Fajita Marinade 1 lb pasta (linguini or fettuccini) - salt & pepper to taste Cook chicken or shrimp 3/4 through in a large sauté pan with 2 oz of olive oil. Add sliced (cut into 1/2" long strips) zucchini, carrots, red & green peppers and yellow & red onions. Cook at low heat with 6 oz of 505 Southwestern Fajita Marinade. DON'T OVERCOOK VEGGIES! Cook pasta in separate pot of boiling water according to package directions. Combine all ingredients with 4 oz of 505 Southwestern Fajita Marinade into one large hot sauté pan or divide equally according to pan size. Serves 4. ------------------------------------------------------------------------ Fajita Quesadilla INGREDIENTS: 1 lb of chicken breast 8 - 9" flour tortillas 1 lb grated Monterey Jack and/or Cheddar Cheese 8 oz 505 Southwestern Fajita Marinade (8 oz of diced green chile optional) Grill or broil chicken breast, cut into strips, place in bowl with 8 oz of 505 Southwestern Fajita Marinade. Marinade for 15 to 60 minutes. Lay a flour tortilla on a warm pan or flat top grill. Sprinkle 2 oz of grated cheese on top of tortilla. Don't cover the outside 1" of tortilla) Lay 4 oz of chicken strips in center of tortilla (create a "chicken line" from one side to the other). Pour 1 oz of 505 Southwestern Fajita Marinade over the "chicken line". Sprinkle 1 oz of diced chile (optional) over chicken and roll all ingredients into flour tortilla. Keep on warm surface until cheese has melted (2 to 5 minutes). Remove to a cutting board & cut into triangles. Place on the outside rim of a plate & garnish center with sour cream, guacamole, diced lettuce & tomatoes. Repeat above with rest of tortillas. Serves 4. |
