Mexican Recipes with Gluten Free Salsa
|Ingredients (serves 4-6)
|1 pkt||Corn Chips|
|¼ cup||Finely diced onion|
|½ cup||Sour cream|
|Rio Dolores salsa sauce|
|Jalapeno chillies to taste|
Mexican Salsa NachosPreparation
Cover a large oven- proof plate with corn chips. Layer on the salsa and, onion. Sprinkle grated cheese on top and heat until cheese is melted in a microwave or grill. Add jalapenos and sour cream on top to taste.Serving Suggestions
Add a side of sour cream, heated Mexican beans, guacamole, sliced black olives.
|Ingredients (makes 3 Quesadillas)
|250g||Lean ground beef|
|1 jar||Hot or Medium Rio Dolores Salsa Sauce|
Mexican Quesadillas with SalsaPreparation
Cook and drain the mince. Crumble it into bits and mix with the onion and salsa. Heat a large skillet to medium heat. Place a tortilla on the skillet. Sprinkle on a layer of cheese. Top 1/3 of the meat, bean and salsa mix, then another layer of cheese. Top with another tortilla.
When the bottom layer of cheese is melted, turn the quesadilla over and melt the other side. Plate the quesadilla and cut into
6-8 pieces (like a pizza). Repeat for 2 more quesadillas. These are terrific hor d'ouvres.
|4||Marinated boneless, skinless chicken breasts|
|2||Avocados in slices|
|1||Head shredded lettuce|
|2||Large diced tomatoes|
|1||Red capsicum, julienned|
|1||Small red onion minced|
|200g||Shredded cheddar cheese|
|200g||Corn chips or 4 tortilla bowls|
|250ml||Hot or Medium Rio Dolores Salsa|
|A small tin sliced black olives|
|2 cloves||Bruised garlic|
|¼ tsp||Ground cumin|
|Pinch of salt|
|Juice of 1 lime|
Chicken and Avocado Taco SaladPreparation
Marinate chicken breasts overnight in the marinade mixture.
Roast the chicken breasts in a in a shallow pan at 160ºC until cooked through.
Layer the chips and lettuce in four large bowls. Add tomatoes, avocado and capsicum. After the chicken is thoroughly cooked, julienne and add to bowl. Sprinkle with cheese and olives.
Serve with diced onion and Rio Dolores salsa. For extra richness, try a dollop of sour cream.
|200 ml||White wine|
|1 jar||Rio Dolores Hot or Medium Salsa Sauce|
|1/3 cup||Minced red onion|
|Juice from 1 lemon|
White Fish with SalsaPreparation
Preheat oven to 200°C.
Place the fish in a baking tin with the wine, water and lemon juice. It should not cover the fish. Dust the fish with the salt, paprika, oregano, cumin and garlic powder.
Bake for 12-15 minutes or until the fish flakes. Drain the juice from the pan. Spoon the salsa onto the fish and return to the oven for 1-2 minutes until the salsa is warmed.
Garnish with minced red onion.