Our Recipes 2018-07-24T17:39:03+00:00

Our Recipes

We wanted to share a few recipes from our biggest fans, made with our favorite Roberto’s Salsas.

Mexican Bake

Featured Roberto’s Salsa

Black Bean and Corn Salsa

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Recipe Submitted by

Beth W. from Fort Collins, CO

Ingredients:
1 1/2 cups cooked rice, preferably brown
1 lb skinless, boneless chicken breast, cut in bite size pieces
2- 16 oz. jars of Roberto’s Black Bean & Corn Salsa
1 cup each: chopped red bell pepper and poblano pepper (or green bell pepper)
1 Tbsp each: chili powder and cumin
4 garlic cloves, crushed
1 cup shredded Monterey Jack cheese
Optional: 1/4 cup jalapeno pepper slices

Directions: Preheat oven to 400 degrees. Spread rice in a shallow 3 – quart casserole. Top with chicken. In a bowl, combine Roberto’s Black Bean & Corn Salsa, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeño. Bake 45 minutes.

Serves: 6

Ingredients:
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

Directions: Lightly sauté 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 approximately 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 Roberto’s Green Chili Salsa Hot.

Serves: 5

Veggie Quesadillas

Featured Roberto’s Salsa

Green Chili Salsa Hot

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Recipe Submitted by

Madison M. from Chicago, Illinois

Mexi-Dip

Featured Roberto’s Salsa

Habanero Extra Hot Salsa

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Recipe Submitted by

Meagan M. from Littleton, CO

Ingredients:
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
1 jar Roberto’s Habanero Extra Hot Salsa

Directions: In a large shallow dish spread refried beans evenly. Peel and 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 approximately 30 minutes before serving with chips and Roberto’s Habanero Extra Hot Salsa.

Serves: 2-4

Ingredients:
1 lb pork tenderloin, cut into 1/8 to 1/4 inch slices
1 to 2 Tbsp vegetable oil
3 to 4 garlic cloves – minced
1 jar (16 oz) Roberto’s Peach Salsa
Hot cooked rice.

Directions: In a large skillet, sauté pork in oil for 4 minutes add garlic; cook and stir 1 minute longer. Stir in Roberto’s Peach Salsa; bring to a boil. Reduce heat; cover and simmer for 2 minutes or until meat is no longer pink. Serve over rice.

Serves: 3 – 4

Peachy Pork

Featured Roberto’s Salsa

Peach Salsa

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– Recipe Submitted by –

David from Aurora, CO

Mexican Stackers

Featured Roberto’s Salsa

Green Chili Salsa Mild

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Recipe Submitted by

Doug H. from Colorado Springs, CO

Ingredients:
10 flour or corn tortillas
20 oz. of lean ground beef or meat alternatives
1 Tbsp. Mexican or fajita seasonings
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
1-16oz jar of Roberto’s Green Chili Salsa Mild

Directions: 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.

Serves: 5

Ingredients:
1 can (6 oz) Tuna, drained and flaked
1 to 2 Tablespoons mayonnaise
1 to 2 Tablespoons finely chopped celery
¼ to ½ teaspoon salt
¼ teaspoon lemon-pepper seasoning
4 oz Roberto’s Pineapple Salsa Medium
2 English muffins, split and toasted
4 slices processed American cheese.

Directions: Combine tuna, mayonnaise, celery, salt, lemon-pepper, and Roberto’s Pineapple Salsa; spread over muffin halves. Top each with a slice of cheese. Broil 6 inches from the heat for 2 minutes or until cheese is melted and lightly browned. Serve immediately.

Serves: 2 – 4

Pineapple Tuna Melts

Featured Roberto’s Salsa

Pineapple Salsa Medium

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Recipe Submitted by

Jackie from Denver, CO

Breakfast Quesadillas

Featured Roberto’s Salsa

Salsa Verde Medium

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Recipe Submitted by

Breann W from Fort Collins, CO

Ingredients:
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 Verde Medium

Directions: 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 Verde Medium 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

Ingredients:
14.5 oz. can tomatoes, diced/undrained
1- 16 oz. jar Roberto’s Black Bean and Corn Salsa
14.5 oz. can fat free chicken broth
1 cup quick barley
3 cups water
1 Tbsp chili powder
1 tsp cumin
15 1/4 oz. can corn, sweet whole kernel
14.5 oz. can kidney beans, drained
3 cups chicken breast, cooked and bite size
Grated cheese (optional)
Sour cream (optional)

Directions: 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: 2-4

Chicken Barley Chili

Featured Roberto’s Salsa

Black Bean and Corn Salsa

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Recipe Submitted by

Christi B. from Zeeland, MI