Ingredients

• 4 tb Jalapeno pepper jelly,melted
• 2 Whole broiler-fryer chicken breasts,halved,skinned and boned
• 2 Sweet red peppers,roasted,skinned
• Marinade (Recipe below)

Directions

Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to ¼” thickness. In large plastic zip-lock bag, place chicken in single layer. Add marinade;close bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade.
Set oven temperature control at broil and arrange rack so chicken is about 6” from heat. Broil 8 minutes; turn, brush with marinade, and broil about 8 minutes longer or until chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return to oven and broil until chicken is glazed.
Serves 4.

NOTE: To roast peppers, place under broiler, turning often until charred, cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips.
Marinade: In medium bowl, mix together:
¼ cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz. tequila ¼ tsp bottled hot pepper sauce 1/8 tsp liquid smoke ¼ tsp salt

Ingredients

• 4 lg Flour Tortillas
• 16 oz Can Black Beans
• 1 ½ c Monterey Jack Cheese shredded
• 1 ½ c Tomato Salsa
• 1 sm Head Iceberg Lettuce;
• • shredded
• ½ c Plain Non-Fat Yogurt
• Cilantro Leaves

Directions

Preheat the oven to 500øF. Spray a large pie pan with cooking spray. Lay one tortilla in the pan. Rinse black beans under cold running water, then drain. Whirl in the food processor to make a rough puree, adding ¼ cup cheese and 2 tb salsa. Paint ½ of the bean mixture onto the first tortilla. Top with cheese and salsa. Add the next tortilla and repeat. Add the top tortilla. Spray with cooking spray.
Bake in the oven until bubbly and brown, about 7-10 minutes. While the torte is baking, divide the lettuce among serving plates. When browned, cut the torte into wedges, place on the serving plates and spoon a dollop of yogurt on top. Garnish with cilantro leaves.

Ingredients

• 8 Anaheim Chiles
• 10 oz Monterey Jack Cheese shredded
• 2/3 c Dry Bread Crumbs
• 2 Eggs; beaten
• 7 oz Can Diced Green Chiles
• ½ c Heavy Cream
• ½ ts Salt
• ½ ts Ground Pepper

Directions

Preheat the oven to 350øF. Line a 9 x 13” baking pan with foil. Drop the Anaheims into a large pot of boiling salted water; bring back to a boil, and blanch for 5 minutes. Drain and let cool. Toss together the cheese and bread crumbs in a bowl. Stir in the eggs and canned chiles, then the cream. Season with salt and pepper. The mixture will be quite stiff; this is OK.
Carefully cut a slit the length of each pepper to make a pocket for the stuffing. Shape ¼ cup blobs of the cheese mixture into rough log shapes and insert in the chiles. Place chiles stuffed-side up in the pan. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer

Ingredients

• ½ c Mayonnaise, low-fat
• 2 ts Taco seasoning mix
• 6 ea Flour tortilla (8” type)
• 2 oz Shredded cheese, low-fat• ½ cup
• ½ lb Thinly sliced cooked turkey
• 1 lg Tomato, thinly sliced

Directions

Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle with cheese.
Layer with turkey, tomato and lettuce, leaving about 2 iches at one side covered with mayonnaise mixture only.
Beginning at side layered with turkey, roll up each tortilla.
To serve immediately, cut in half. Or, securely wrap uncut burritos with plastic wrap and refrigerate up to 2 hours; cut in half.

Ingredients

• 8 Corn Tortillas
• 1 ¼ c Kidney Beans; cooked drained with liquid reserved
• ¼ ts Chili Powder
• 2 c Salsa
• 1 c Monterey Jack Cheese shredded

Directions

Preheat oven to 500øF. Wet tortillas, drain and lay on baking sheets.
Bake for 6-7 minutes or until just crisp, turning after 4-5 minutes. If tortillas begin to curl, lay another baking sheet on top. Remove tortillas from baking sheet and set aside to cool. Reduce oven temperature to 350øF.
Combine beans and chili powder in a small skillet and heat, mashing beans with a fork until mixture is hot. Stir in reserved liquid a little at a time until mixture is smooth and spreadable.
Cut each tortilla into 6 wedges, then reassemble into rounds on baking sheet. Spread bean mixture equally over tortillas and top each with ¼ cup salsa and 2 tb cheese. Layer on remaining salsa and cheese. Bake 4-5 minutes or until cheese has melted. Serve hot.
Per Serving: Calories: 170, Fat: 3 g, Cholesterol: 13 mg, Sodium: 280 mg.

Ingredients

• 2 Flour Tortillas
• 2 tb Salsa
• ½ c Monterey Jack Cheese; grated
• 2 Eggs
• Tabasco Sauce
• Salt
• Black Pepper
• 1 ts Butter
• 2 tb Green Onions; chopped

Directions

Heat pan large enough to accommodate 1 tortilla. Warm tortilla for about 1 minute. Heated side should begin to brown slightly. Flip and sprinkle ¼ cup cheese evenly over surface. Cover for about 1 minute or until cheese is melted. Keep warm while preparing second tortilla in same way.
When tortillas are nearly ready, beat eggs with several drops of Tabasco sauce and salt and pepper as desired. Heat butter in separate pan, add green onions, stir for a few seconds and add eggs. Over medium heat, scramble eggs to your taste. Add salsa and stir briefly.
Divide egg mixture between 2 tortillas, distributing egg along 1/3 of each tortilla. Add additional ingredients if you wish and roll from side with egg on it.

Ingredients

• 2 lb Pork tenderloin
• Salt and pepper
• 2 Peppers seeded and stemmed
• 2 c Salsa Rojo, heated
• 1 Yellow onion,peeled & halved
• 1 c Sour cream
• 2 tb Peanut oil
• 5 Sprigs parsley
• 1 tb Vegetable oil
• 1 tb Butter
• 2 c Cooked white rice

Directions

1. Trim the pork. Pound with a meat hammer to tenderize. Slice into thin strips.
2. Cut the pepper into wedges so that it fits into the feed tube of the food processor. Use the standard slicing blade. Pack the pepper wedges and the bottom of the pepper horizontally into the feed tube, and process.
3. Place the onion cut side down, and slice by hand into thin strips (you want the strips of pork, chile, and onion of roughly the same size).
4. Coat the bottom of a griddle with the peanut oil. Grill the pork, peppers and onions over high heat until the meat is browned on all sides (add more oil if needed).
5. Use the metal blade of the food processor to mince the parsley. Melt the butter and vegetable oil in a 10-12 inch skillet. Toss in the parsley and rice. Season with salt and pepper.
6. Place the rice on a warmed serving dish, and spoon the meat mixture over. Top with warm Salsa Rojo.

Ingredients

• 6 ea Boneless, skinless chicken Breast halves
• ¾ c EACH, red, green and yellow Bell peppers in strips
• ¾ c Slivered red onion
• 1 tb Vegetable oil
• 1 c Pace picante sauce
• 1 ts Chili powder or cumin
• 1 c Shredded cheddar or montery Jack cheese
• Chopped cilantro (optional)

Directions

Place chicken in single layer in lightly greased 13 x 9-inch baking dish. Sprinkle with salt. In 10-inch skillet, cook and stir bell peppers and onion in oil until tender. Stir in Pace Picante Sauce and chili powder. Spoon mixture over chicken; cover dish tightly with foil. Bake at 350F 30 minutes. Remove foil; sprinkle chicken with cheese. Bake uncovered just until cheese is melted. Sprinkle with cilantro, if desired, and serve with additional Pace Picante Sauce

Ingredients

• 2 Ripe Avocados, peeled Seeded and diced
• 1 Tomato, chopped
• 1/3 c Onion, chopped
• ¼ c Picante sauce
• 1 ts Lemon juice
• ¼ ts Salt

Directions

Combine all ingredients, mixing lightly; chill overnight. Makes about 2 ½ cups

Ingredients

• 1/3 c Converted rice
• 9/16 c Water
• 1/3 md Onion (chopped)
• 1 1/3 Skinless, chicken breast halves
• 1/3 c Salsa (the one you like)
• Salt to taste
• 2/3 Chicken bullion cubes

Directions

In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover.