TORTILLA WITH ZESTY SALSA DIP Ingredients: 1/2 large tomatoes, diced 1-1/2 green onions, chopped 1/4

cup finely shredded Monterey Jack cheese 1/4 (4 ounce) can chopped green chilies 1/4 (2.25 ounce) can sliced ripe olives, drained 1 tablespoon Italian salad dressing Tortilla chips Preparation: In a bowl, combine the first six ingredients; mix well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

TACO DIP Ingredients: 1 package cream cheese, softened 1 cup sour cream 1 carton French onion dip 1 envelope taco seasoning 4 cups shredded lettuce 2 cups shredded cheddar cheese 1 cups chopped tomato Tortilla Chips Preparation: In a small bowl, beat cream cheese, sour cream, onion dip, and taco seasoning until blended. Spread onto platter. Top with cheese, lettuce, and tomatoes. Serve with tortilla chips.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake for 15 minutes longer or until heated through. Serve warm. Garnish with sour cream mixture.

CHICKEN CUPS Ingredients: 1 pound skinless boneless chicken breast, cut into 1 inch pieces 1 envelope reduced taco seasoning 1 small onion, chopped 2 jar (16oz) salsa, divided 2 cups (8oz) shredded cheddar cheese Wonton Wrappers Sour Cream, Chopped Green Onion, Chopped Ripe Olivesoptional Preparation: Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juice run clear. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa, and 1 cup cheese. Press wonton wrapper into the miniature muffin cups coated with cooking spray. Bake at 350degrees for 5 minutes or until lightly browned.

HOT CHILI DIP Ingredients: jar salsa can chilli with beans 1 can sliced ripe olives, drained 6oz. pasteurized prepared cheese product, cubed Tortilla Chip Preparation: In a slow cooker, combine salsa, chilli, and olives. Stir in cheese. Cover and cook on low heat for 1-2 hours or until cheese are melted, stirring halfway through. Serve with chips.

soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

MEXICAN SPICY CHICKEN SOUP Ingredients:

4 cups water 4 skinless, boneless chicken breast halves 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 tablespoon dried parsley 1-1/2 teaspoons onion powder 2-1/2 cubes chicken bouillon 1 tablespoon and 1-1/2 teaspoons olive oil 1/2 onion, chopped 1-1/2 cloves garlic, chopped 1/2 (16 ounce) jar chunky salsa 1 (14.5 ounce) can peeled and diced tomatoes 1/2 (14.5 ounce) can whole peeled tomatoes 1/2 (10.75 ounce) can condensed tomato soup 1 tablespoon and 1-1/2 teaspoons chili powder 1/2 (15 ounce) can whole kernel corn, drained 1 (16 ounce) can chili beans, undrained 1/2 (8 ounce) container sour cream

ALMONDIGAS Ingredients: 2-2/3 cups water 2-3/4 carrots, sliced 1-1/4 small potatoes, peeled and diced 5/8 medium onion, diced 1 cup salsa, medium or hot 1-1/4 beef bouillon cubes 1 pound ground beef 3 tablespoons and 1-3/4 teaspoons seasoned dry bread crumbs 3 tablespoons and 1-3/4 teaspoons milk chopped fresh cilantro (optional) Preparation: In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

Preparation:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato

Cover and cook 20 minutes, or until meatballs are no longer pink in centre and vegetables are tender. Serve with sprinkled cilantro for garnish.

the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.

MEXICAN VEGAN STEW

Ingredients:
2-1/2 medium potatoes, peeled and cubed 1 carrots, chopped 1/2 stalk celery, chopped 2-1/4 cups water 2 cubes vegetable bouillon 1-1/2 teaspoons olive oil 1/2 large onion, diced 2 cloves garlic, minced 1-1/2 teaspoons chili powder 1-1/2 teaspoons cumin 2-1/4 teaspoons seasoned salt 1/2 (29 ounce) can hominy, drained 1/2 (28 ounce) can diced tomatoes with green chile peppers salt and pepper to taste

CHILI AND RICE WRAPS Ingredients: 1 28oz can Chili 1/2 cup Water 1 cup Minute Rice 6 Flour tortillas Cheddar cheeseshredded Tomatoeschopped Green Onionssliced Preparation: In a large sauce pan, bring chili and water to a boil. Stir in minute rice, cover and cook on low heat for 5 minutes. Spoon chili mixture into tortillas. Top with cheese, tomatoes and onions as desired.

Preparation:
Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside. Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside. Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in

To assemble casserole, spread 3/4 cup chicken mixture in bottom of casserole. Arrange 4 tortilla halves over sauce; top with 3/4 cup chicken mixture. Sprinkle with 2/3 cup cheese. Layer 4 tortilla halves, 3/4 cup chicken mixture and 2/3 cup cheese. Repeat layering beginning with tortilla halves. Bake for 20 to 25 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.

ENCHILADA CASSEROLE
Ingredients: For the casserole: 1/4 cup all-purpose flour 1 cup milk 3 tbsp. butter 1/2 cup reduced sodium chicken broth 2 cups chopped cooked chicken 1/4 cup chopped red bell pepper 1 (4 oz.) can chopped green chilies 2 tbsp. dried taco seasoning mix 8 oz. (2 cups) shredded cheese 6 (6-inch) corn tortillas, halved 1/3 cup chopped fresh cilantro For the toppings: Sour cream, if desired Salsa, if desired Sliced ripe olives, if desired Preparation: Heat oven to 375 F. Spray 2-quart round casserole with no stick cooking spray. Melt butter in 2-quart saucepan until sizzling; add flour. Cook over medium heat, stirring constantly, for 1 minute. Add milk and chicken broth. Continue cooking, stirring constantly, until mixture comes to a boil for 4 to 6 minutes. Add chicken, red pepper, chilies and taco seasoning; continue cooking until heated through for 2 to 3 minutes. Remove from heat.

CHICKEN FAJITAS
Ingredients:
1-1/2 tsp. chili powder 1-1/4 tsp. ground cumin Kosher salt and freshly ground black pepper 6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat 2 Tbs. canola, vegetable, or corn oil 1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups) 1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long 3 medium cloves garlic, minced 1 Tbs. fresh lime juice Twelve 5- to 6-inch corn tortillas 1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese

Preparation:

Mix 1 tsp. of the chili powder, 1/2 tsp. of the cumin, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Season the chicken on both sides with the spice rub. Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken without disturbing, except to flip, until both sides are browned and the chicken is firm to the touch, 3 to 4 minutes per side. If it browns too quickly, reduce the heat to medium. Transfer the thighs to a cutting board and let them cool slightly.

Meanwhile, heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the onion, bell pepper, and 1/2 tsp. each salt and pepper and cook, stirring occasionally, just until the vegetables begin to soften, 3 to 4 minutes. Stir in the garlic and the remaining 3/4 tsp. cumin and 1/2 tsp. chilli powder and cook until fragrant, about 30 seconds. Stir in the lime juice. Transfer to a bowl, cover loosely with foil, and keep warm. Cut the thighs on the diagonal into thin slices, transfer to a plate, cover, and keep warm. Heat the tortillas according to package directions. Fill each one with a few slices of the chicken and some of the onion mixture and cheese. Fold the filled tortillas and serve.

Preheat oil to 375 degrees F (190 degrees C) in a deep-fryer or large heavy skillet. Prepare a drying rack over paper towels for cooling the buuelos after cooking. Pinch off 1/2 ounce sized pieces of dough and roll them into thin circles (or balls-- you can do both) on a lightly floured surface. Fry these disks or balls in hot oil for 3 to 4 minutes, turning once to make sure all sides get evenly brown. When you remove the buuelos place them on the draining rig to cool. Drizzle honey over the top of the bunuelos and sprinkle with finely chopped nuts.

HONEY AND NUT BUNUELOS Ingredients:

2 eggs 1 1/2 C. cake flour 1 tbsp. confectioners' sugar 1/4 tsp. salt 1/8 tsp. cinnamon 1 quart oil for frying, or as needed 2 tbsp. honey 1/2 C. finely chopped walnuts

MOZAIC FRUIT ROLLS Ingredients:

4 Mission Burrito Size Flour Tortillas 8 oz. Strawberry Cream Cheese 6 Kiwi peeled and sliced 2 cups fresh, frozen or canned Peaches sliced 2 cups Strawberries diced Mint sprigs

Preparation:

Preparation:
Together in a bowl, whisk the eggs until they are smooth. In a separate bowl combine the cake flour, confectioners' sugar, cinnamon and salt. Gradually stir this dry mixture into the eggs to make stiff dough.

Spread each tortilla with cream cheese. Arrange kiwi slices over the top 2/3 of cream cheese, leaving the bottom 1/3 with cream cheese only. 2. Top kiwi with a layer of peach slices and then diced strawberries. Roll the tortilla toward the end covered with cream cheese only. Slice roll into 8 slices each. Garnish with mint sprigs if desired.

CHURROS Ingredients: CHOCO-BANANA SHAKE

Canola or vegetable oil 1 tablespoon granulated sugar 1/2 cup unsalted butter 1 cup water 1/4 teaspoon salt 1 cup all-purpose flour 3 large eggs

Preparation: Put oil in a skillet until 2inches high and heat up to 350 degrees. Mix cup sugar and cinnamon together in a large plate. Combine remaining sugar, butter, salt and 1 cup water into the saucepan over high heat, bring to a boil. Turn heat to low, add flour all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat, beat eggs one at a time into the mixture, stirring until smooth after each addition. Spoon dough into a pastry bag with large star tip. Press strips of dough into hot oil. Cook until brown. Drain churros on paper towels immediately roll in the sugar-cinnamon mixture. Serve.

LUSCIOUS STRAWBERRY SHAKE

PINEAPPLE GIGGLE