Recipe Instructions: 1. Sauté mushrooms in pan with olive oil for 3-5 minutes. 2. Coat the asparagus spears in extra virgin olive oil. Charbroil the ribeye steak, asparagus and onions. 3. Wrap shrimp with bacon slices. Skewer the shrimp and grill. 4. Place the steak on a platter along with the side dishes, skewered shrimp and melted butter. 5. Heat the Flour Tortillas on a grill. 6. Serve with heated flour tortillas and tortilla chips. Puerto Surf & Turf Platter Recipe Ingredients: 5 oz.... Read Full Story

Recipe Instructions: 1. Preheat oven to 400º F. Scoop out the flesh of the avocado and place in food processor with lime juice. Blend until smooth and add yogurt, hot sauce, and cilantro. Blend until completely smooth. With the motor running, slowly add stock. Season to taste with salt, pepper and additional hot sauce if needed. Refrigerate until chilled, about 3 hours. 2. Place soup in shallow bowls and garnish with red bell peppers and drizzle with crema. Serve with Tortilla Crisps. Avocado... Read Full Story

Recipe Instructions: 1. Combine the cherries and apples with the water in a 2 quart saucepan. Bring to a boil, then reduce heat and cook over low heat until fruit is soft and the mixture is thick enough to hold its shape. Check occasionally to keep from burning, adding more water as necessary. When fruit is ready, transfer to a bowl. 2. Stir in 1/2 cup of the brown sugar, pumpkin, cinnamon and rosemary. Set filling aside to cool to room temperature. 3. Meanwhile, prepare the orange sauce by c... Read Full Story

Recipe Instructions: 1. Melt butter in medium skillet over high heat. 2. Sauté diced onions for 4 minutes. Add shrimp and chilies, cook just until the shrimp turn pink, about 1 1/2 minutes. 3. Reduce heat to medium-low, add eggs and gently scramble until set. Season with salt and Tabasco. 4. Spoon egg mixture evenly into warmed corn tortillas. Garnish with sour cream, green onions and black olives. Seafare Huevos Rancheros Recipe Ingredients: 12 6″ White Corn Tortillas 6 Tbsp. Butter 24... Read Full Story

Recipe Instructions: 1. Spread one-half ounce of Smoked Red Pepper Créma evenly over half of a Tortilla. 2. Top with chorizo, roasted corn, red bell pepper strips and Cojita cheese. 3. Fold over to close. 4. Brush both sides with liquid butter and place on preheated flattop or panini grill. 5. Toast approximately 1-2 minutes on each side or until tortilla is toasted and cheese is melted. 6. Garnish with diced red and green bell peppers and Smoked Red Pepper Créma. Chorizo Chile Herb Quesadill... Read Full Story

Recipe Instructions: 1. Heat flour tortillas. 2. Divide the potato mixture among the tortillas. Top with a large spoonful of Roasted Ancho Chile Sauce, feta cheese and spinach. Fold in sides of tortilla, then fold forward tightly. 3. Place in a deep fat fryer or pan of vegetable oil heated to 375º F. To keep the tortilla together, hold the chimichanga with tongs while frying. Fry until golden brown. Repeat process. Serve. Ancho Chili Recipe Ingredients: 4 12″ Stretched Style Flour Torti... Read Full Story

Recipe Instructions: 1. Place all ingredients except tortilla strips in a stock pot. Bring to a boil, then reduce to simmer for 30-40 minutes. Chilies should be very soft. Place chile mixture and chips in blender and puree thoroughly. Guajillo Enchilada Sauce Recipe Ingredients: 1 cup Pre-Fried Tortilla Chips 4 Ancho Chiles, seeded and toasted 5 Guajillo Chiles, seeded and toasted 7 cloves Garlic, peeled and minced 1 large Onion, diced 6 cups Chicken Broth 5 large Roma Tomatoes, stemmed and c... Read Full Story

Recipe Instructions: 1. Preheat oven to 350 degrees F. 2. Fill a sauté pan with vegetable oil (about 1/2 inch from the bottom) and heat over high heat. Place 1-2 tortillas in pan and quickly fry on both sides. Do not allow tortillas to crisp, tortillas should be pliable. Remove from heat immediately and place on paper towel-lined surface. Set aside until ready to use. 3. Heat a sauté pan over high heat. When pan is very hot, place corn kernels in pan and toast until brown marks appear. Remove... Read Full Story

Recipe Instructions: 1. Prepare marinade according to directions and ingredients below. Marinate steak overnight. 2. Heat oil in a frying pan and sauté the sliced mushrooms, bell pepper and onion. 3. Slice into strips for fajitas. When vegetables are almost tender, turn up heat to high and add the poblano pepper and steak strips. Sauté for about 3-4 minutes. Set aside. 4. Warm tortillas until warm and pliable. Serve fajitas with tortillas and condiments. Smoky Chile Steak Fajitas Recipe Ingre... Read Full Story

Recipe Instructions: 1. Heat oil in large heavy stockpot over medium-high heat. Brown chicken in stockpot. Add garlic, onions, 1 tsp. salt, herbs and carrots and sauté for 3 minutes. Add water and cook for 40 minutes. 2. Remove chicken from soup and remove bones. Shred chicken using a fork and place back in pot. Add remaining vegetables and hot sauce. Cook for about 10 additional minutes, or until vegetables are tender. Season to taste with remaining salt. Add the tortillas to the soup... Read Full Story