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Mexican Bake :
1 1/2 cups cooked rice, preferably brown 1 pound skinless, boneless chicken breast, cut in bite size pieces 2- 16 oz. jars of Roberto's Blackbean & Corn Salsa 1 cup each: chopped red bell pepper and poblano pepper (or green bell pepper) 1Tb. each: chili powder and cumin 4 garlic cloves, crushed 1 cup shredded Monterey Jack cheese Optional: 1/4 cup jalapeno pepper slices
Preheat oven to 400 degrees. Spread rice in a shallow 3 - quart casserole.Top with chicken. In a bowl, combine Roberto's Blackbean & Corn Salsa, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.
Serves 6
-Beth W.
-Fort Collins, CO
Veggie Quesadillas:
10 flour or corn tortillas 10" size 2 cups of bell pepper, mushroom and onion strips 1 Tbsp. Mexican or fajita seasonings 2 avocados, peeled and thinly sliced 22 oz. of your choice of shredded cheese Roberto's Salsa(hot green chile salsa, mild green chile salsa, peach, blackbean & corn or habanero flavor salsa)
Lightly saute pepper, mushroom and onion strips with seasonings. Divide evenly on 5 tortillas. Add avocado slices, then sprinkle 3-4 oz. of shredded cheese over all. Top each with a second tortilla. Place in pan set at 350 degrees F. cover and check in aprox. 2-3 minutes. When cheese is slightly melted, turn once and cover again for another 1-2 minutes. When cheese is melted, remove and cut into wedges. Top or put inside wedges your favorite Roberto's Salsa flavor.
5 servings
Madison M.
Chicago, Illinois
2 16oz. cans of refried beans, 3 large ripe avocados, 2 Tbsp. lemon juice, salt & pepper to taste, 1/3 cup of mayonnaise, 1 cup of dairy or soy sour cream, 2 Tbsp. Mexican or fajita seasonings, 3 green onions (chopped), 3 medium Roma tomatoes, 12 oz. of shredded cheese
In a large shallow dish spread refried beans evenly. Peel & mash avocados with lemon juice and salt and pepper to taste, then spread on top of beans. Mix mayonnaise, sour cream, seasonings, and onions and spread over avocados. Drain chopped tomatoes and spread on top of sour cream mixture. Sprinkle shredded cheese evenly over all. Refrigerate at least 2 hours. (Can be made and chilled for up to 24 hours). Remove from refrigerator for aprox. 30 minutes before serving with chips and Roberto's salsa(green chile salsa hot or mild, peach, blackbean & corn, or habanero flavor salsa).
Serves several
Meagan M.
Littleton, CO
Mexican Stackers:
10 flour or corn tortillas 20 oz. of lean ground beef or meat alternatives 1 Tbsp. Mexican or fajita seasonings 1 16oz. can of refried beans 3 medium tomatoes cubed 1 cup of minced onions 22 oz. of shredded cheese of your choice 2 avocados dairy or soy sour cream Roberto's Salsa (hot green chile, mild green chile, peach, blackbean & corn, or habanreo flavor)
Preheat oven to 350 degrees cook ground beef or warm meat alternatives and stir in seasonings. Divide and spread a thin layer of refried beans on 5 tortillas. Spread meat or meat alternatives on top of the beans. Add the tomato cubes and onions then sprinkle on 2 oz. of your favorite flavors of shredded cheese. Put a second tortilla on top and repeat layers as before. Place "stackers" in a non-stick pan and put into oven for approx. 20 minutes. Remove when cheese is melted. Serve with sour cream, avocado slices, Roberto's Salsa, and a salad for an easy and tasty meal.
5 servings
Doug H.
Colorado Springs, Co.
Breakfast Quesadilla:
10 flour or corn tortillas 10" size, 5 large eggs, 6 scallions, chopped -20 oz. package of shredded cheese, salt and pepper to taste, 5 strips of cooked and crumbled bacon (optional) Roberto's Salsa(hot or mild green chile salsa, peach, blackbean & corn or habanero flavor)
Scramble or hard fry eggs. Divide evenly on 5 tortillas. Season with salt and pepper to taste then sprinkle with scallions. Add 3-4 oz. of shredded cheese to each tortilla. Sprinkle with bacon if desired. Spread your favorite Roberto's Salsa flavor over the shredded cheese and top each with a second tortilla. Place in nonstick pan at medium temperature for 2-3 minutes with cover on it. When cheese is melted, remove and cut into wedges.
Serves 5
Breann W.
Ft. Collins, CO
Chicken Barley Chili:
14.5oz can tomatoes, diced/undrained
1 jar Roberto's Black Bean and Corn Salsa
14.5oz can fat free chicken broth
1 cup Quaker Quick Barley
3 cups water
1 Tablespoon chili powder
1 teaspoon cumin
15 1/4oz can corn, sweet whole kernel
14.5oz can kidney beans, drained
3 cups chicken breast, cooked and bite size
grated cheese (optional)
sour cream (optional)
In a 6 quart sauce pan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer 20 minutes stirring occasionally. Add beans, corn and chicken: increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes. If upon standing the chili is too thick, add more chicken broth or water until desired consistency.
Serves Several
Christi B.
Zeeland, MI
