Toasted Flautas

Toasted Flautas

Toasted tortillas, Mexican cheese, black beans and ground beef make for a quick and tasty lunchtime snack.

When unexpected guests show up, we hate to send them away hungry. But with a few common ingredients, we can soon place a platter of tasty snacks on the table that satisfies everyone’s hunger. For the perfect meal, serve our toasted flautas with chunky guacamole, sour cream and fresh salsa.

PREP: 5 minutes
COOK: 25 minutes

INGREDIENTS

  • 1 pound ground beef
  • 1/4 cup taco seasoning
  • 1 cup water
  • 1 package corn tortillas, 12
  • 6 ounces Monterey jack cheese, grated
  • 2 tomatoes, chopped
  • 1 15-ounce can black beans, rinsed and drained
  • ½ teaspoon salt
  • ½ lime, juiced
  • 1 tablespoon safflower oil

DIRECTIONS

  1. In a large skillet, brown beef until crumbled. Add taco seasoning and water, bring to boil. Reduce heat, simmer for 15 minutes, drain. Remove from heat.
  2. Preheat oven to 425°F. Lay out tortillas on two baking sheets. Spread cheese on each one. Place in oven to melt, 1 – 2 minutes.
  3. Meanwhile, toss the beef, tomatoes, black beans, salt and lime juice together. Distribute mixture over cheese-melted tortillas and roll up. Place side by side on baking sheet. Brush oil over top of each roll. Bake for 8 minutes, until golden and crispy.

YIELDS: 12 flautas

© 2011 Jadeworks Entertainment. All rights reserved.

Salsa Verde

Salsa Verde
Growing up in the American Southwest, many of our dishes were influenced by Mexican flavors and vegetables, including tomatillos and assorted chilies, like the spicy Serrano peppers in this green sauce. The addition of peanuts gives this salsa extra creaminess. Our Salsa Verde is great on top of scrambled eggs, scooped up with tortilla chips or utilized in recipes like Chicken Enchiladas Salsa Verde.

PREP: 10 minutes
COOK: 5 minutes

INGREDIENTS

  • 1/2 white onion, peeled and coarsely chopped
  • 3 garlic cloves, unpeeled
  • 2 Serrano or jalapeño chilies, stems removed
  • 14 whole tomatillos, peeled and simmered in water for 5 minutes
  • 1/4 cup roasted and salted peanuts
  • 2 teaspoons Kosher salt
  • 1/2 cup chicken broth

DIRECTIONS

  1. Preheat the broiler. Place the onion, garlic and chilies on a foil lined cast iron skillet. Broil for 4 minutes or until charred and blistered. Discard the garlic skin.
  2. Place the onion, garlic, and chilies in a blender jar with the tomatillos, peanuts, salt and broth. Blend until smooth.

© 2011 Jadeworks Entertainment.

Hummus

Hummus

Now a worldwide favorite, Hummus originated in the Mediterranean and comes in many varieties. This basic recipe is quick and easy to make and is yummy with salads, sandwiches or scooped up with baked pita chips.

One of the best ways to enrich your life and get a more global perspective on the world is to make friends from other countries. Wherever we’ve lived, we have always managed to meet folks who were originally from distant corners of the world and who never failed to bring with them culinary treasures unique to their home country. One of our dearest friends is from Jordan and is one of the best cooks we’ve ever met. Anytime she brings something to a gathering, from grape leaves to meat pies, she always impresses us with her simple, fresh creations. This recipe for hummus is one of the staples in her repertoire. Originally prepared in lands across the Mediterranean, hummus has now gained popularity worldwide and comes in many varieties. This is a basic recipe that is easy and quick to make and delivers a delicious, earthy flavor that is the perfect accompaniment to salads, sandwiches, or even served as an appetizer with baked pita chips.

PREP

5 minutes

INGREDIENTS
  • 3 1/2 cups cooked dried chickpeas or two 15.5-ounce cans chickpeas, drained and rinsed
  • 4 cloves garlic, smashed
  • 1/4 cup lemon juice
  • 2 tablespoons tahini paste
  • 1 teaspoon kosher salt
  • 1/2 cup water
  • 1/2 cup extra-virgin olive oil
DIRECTIONS
  1. In bowl of food processor combine chickpeas, garlic, lemon juice, tahini, and salt. Pulse to a thick paste. With motor running, slowly add water, then oil, in a slow stream. Taste and add more salt if needed.
YIELDS

4 cups

© 2011 Jadeworks Entertainment

Chunky Guacamole with Serrano Peppers

Chunky Guacamole with Serrano Peppers

Our cool and creamy chunky guacamole gets a shot of spicy flavor from Serrano peppers. Yummy and oh-so-versatile, try it as an appetizer with tortilla chips, alongside your favorite Mexican dish or on top of a hamburger for Southwestern flair.

My memories of summers past are always filled with friends, music, and tons of delicious food. Growing up in the tri-state area on the borders of Texas, Arkansas and Louisiana, we always had fun events to look forward to like the Summer Music Festival in Shreveport, the Texas State Fair in Dallas, the Stockyards Championship Rodeo in Fort Worth, or the Watermelon Festival in Hope, Arkansas (birthplace of President Bill Clinton). Music flowed through the veins of these events, and tasty, spicy foods fueled us so we could get to them all. Here is one of my favorite recipes from my Texas days. Every time I make it I’m transported back to a simpler time, where I was surrounded by Latin influences and Hispanic friends who infused everything they made with robust flavors and mouth-watering spices. Serve this with tortilla chips, alongside enchiladas, dolloped on burritos or spread it on top of your favorite burger. This is truly one of the most versatile recipes in our repertoire!

PREP

10 minutes

INGREDIENTS
  • 6 ripe avocados, diced
  • 4 medium ripe tomatoes, diced
  • 1 large white onion, finely chopped
  • 1/2 bunch of fresh cilantro, leaves chopped
  • 1 Serrano pepper or 1 Jalapeño pepper, finely minced
  • Juice from 4 small limes (about 8 tablespoons)
  • 2 teaspoons kosher salt or to taste
DIRECTIONS
  1. In a large bowl, place the avocados, tomatoes, onion, cilantro, Serrano, lime juice, and salt. Stir gently until well combined.
  2. Transfer to a serving bowl and serve.
TIP

To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

YIELDS

8 cups

© 2011 Jadeworks Entertainment

Chips and Salsa

Chips and Salsa

Chips and salsa fresca are a favorite in nearly everyone's household. Try this simple recipe for fresh flavor. Spice it up with your favorite peppers!

Everyone loves chips and salsa! Serve this easy recipe at your next gathering or with your favorite Mexican dinner. It whips up quickly and the fresh ingredients beat store-bought flavor, hands down. Use this recipe as a baseline and experiment by adding your own favorite peppers, herbs and seasonings. For extra heat, substitute the jalapenos for habanero peppers. It’ll blow your top off!

PREP: 10 minutes
COOK: 10 minutes

INGREDIENTS

  • 2 cups hot water
  • 8 ripe plum tomatoes
  • 1/3 cup finely minced sweet white onion
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • Salt (optional)
DIRECTIONS
  1. Bring water to boil. Add tomatoes and boil until tender, remove from pot.
  2. Using a blender, combine the tomatoes, onion, garlic, jalapeno and cilantro. Blend until well mixed.
  3. Season to taste with salt.
  4. Serve at room temperature with your favorite tortilla chips.
  5. YIELDS: 3 cups.

    © 2011 Jadeworks Entertainment.