ADDITIONAL RECIPES QUESO VERDE DIP (USED ON PAGE 9) – 1 tbsp. butter – 1 tbsp. AP flour – 1 ⁄ 2 c. of favorite beer – 1 ⁄ 2 c. milk – 1 tsp. Dijon mustard – 1 ⁄ 4 tsp. cayenne pepper – 3 c. sharp cheddar, grated – roasted green chiles, for topping 1. In a pan over medium heat melt butter and add flour to make a roux. Cook for about 5 minutes, stirring constantly to avoid burning. 2. Whisk in beer, milk, Dijon mustard, and cayenne pepper. 3. When starting to thicken, whisk in cheese a little at a time to melt. 4. Finish by topping with roasted green chiles.
RECIPES
BRAND
PG #
APPETIZERS Avotots
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Smoked Chicken and Avocado Egg Roll
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Avocado and Potato Tacos
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Mole Chicken Wings
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Avocado Fries
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Queso Verde Dip
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Loaded Chili Fries
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Patatas Fritas
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Enchilada Wings
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Guacamole Crunch
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Ghost Pepper Chicken Mini Tacos
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SOUPS AND SALADS Southwest Salad
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Latin Market Salad with Green Goddess Dressing
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CORN CAKES (USED ON PAGE 38) – 1 c. cornmeal – 1 c. AP flour – 1 ⁄ 4 tsp. salt – 2 tsp. baking powder – 1 ⁄ 8 c. sugar
Route 66 Cobb
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Avocado and Melon Salad
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Chipotle Chili
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Taco Cobb Salad
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Grilled Nopalitos Salad
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– 1 1 ⁄ 4 c. buttermilk – 1 ⁄ 4 c. melted butter – 2 eggs – 1 c. roasted corn kernels – 1 c. grated cheddar cheese 1. Mix dry ingredients together. 2. Whisk eggs with milk and melted butter. Fold wet into dry until fully mixed, but still a little lumpy. 3. Fold in corn and cheese. 4. C ook 2 oz. of batter on a medium heated buttered pan for about 2 minutes (until batter is set and bubbles start to form), flip and finish on other side. 5. Serve as a sandwich with bacon and chipotle strawberry jam. SPICY PIÑA CARNITAS (USED ON PAGE 65) – 4 lb. pork shoulder, cut into 2" chunks – 1 chunk of pork fat from 4# pork shoulder above – 1 tbsp. salt – 1 ⁄ 2 tbsp. ground pepper – water (enough to just cover the pork) 1. Rub pork with salt and pepper. 2. Melt the pork fat over medium heat in a Dutch oven large enough to hold the meat in about 2 layers. 3. Increase the heat to high and sear the pork in batches, removing from pan once seared. Set aside. 4. A dd water to deglaze the pan, then add the pork to the water and bring to a boil. Skim the fat, lower heat to simmer and slow-cook until all the water has evaporated, about 2 hours. 5. B rown the meat until crispy n the fat that has been rendered, then remove with a slotted spoon.
Chicken & Tortilla Soup
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Chicken Pozole
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Avocado Gazpacho
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BURGERS + SANDWICHES Avocado Fried Chicken Sandwich
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Avocado Grilled Cheese
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Tinga Chicken Torta
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Cali Club Sandwich
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Guacamole Cheeseburger
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Quesadilla Burger
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Spicy Smoky St. Louis Burger
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Sweet and Spicy Crispy Chicken Sandwich WHOLLY® AVOCADO Products and TRES COCINAS® Authentic Pepper Pastes
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Chicken and Avocado Salad Sandwich WHOLLY® AVOCADO Products and TRES COCINAS® Authentic Pepper Pastes
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MEXICAN PIZZAS Mexican Pizza
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Salsa Verde Carnitas Pizza
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Chipotle Burnt Ends Pizza
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Ranchero Special Pizza
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Choriqueso Pizza
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Chipotle Chicken Pizza
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Caliente Pizza
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Mole Vegetarian Flatbread
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Chicken BLTA Pizza
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Chicken Nacho Pizza
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Street 'Za
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69
Breakfast Pizza
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