|Mexican Pizza with 505 Southwestern Salsa - 10- inch flour tortilla topped with salsa, ground beef, Mexican blend cheese, baked for 10 minutes then topped with black olives and sour cream. So easy!|
I was sent a box filled with salsas, sauces and green chiles to try from 505 Southwestern and I've found a brand new favorite salsa*. Honestly. I've already gone out and purchased more to have on hand and I'm not the only one in the house that fell in love. Last night several of my children finished off a jar in one sitting. I may be hiding salsa along with my chocolate soon.
What's this salsa? 505 Southwestern's All American Salsa, Medium heat. Wow. Even though the kids thought it was a bit spicy, they couldn't stop eating it and neither could I. My boyfriend is a heat lover and even though this is only medium heat, he loves it as well.
Not only is this salsa delicious it also benefits the Wounded Warrior Project: Flagship Food Group will contribute 1% of the purchase price of every bottle of 505 Southwestern All American Salsa, with a minimum donation of $100,000 to WWP from May 1, 2013 through April 30, 2014. Awesome.
Each of 505 Southwestern's products are
Extra Fresh — our chiles are picked, flame-roasted & flash-frozen during harvest
All Natural — we use only natural ingredients to preserve the just-picked flavor
Gluten Free — we use rice flour as a binder where necessary, not wheat
Zero Trans Fat — only natural vegetables, spices, herbs and fruits are used
New Mexico — all our chiles come from the Hatch Valley in New Mexico!
You just can't go wrong with these salsas and sauces. If you're stuck for ideas, let me help you out. First, you can go to www.505chile.com and search for recipes, or you can use one of the recipes I've provided below. Both turned out wonderfully using 505 products and my family has already asked me when I'm making them again!
|Green Chile and Chicken Enchiladas|
Green Chile and Chicken Enchiladas
Hands-On Time: 20 minutes
Ready In: 60 minutes
Yield: 6 Servings
1 1/2 pounds cooked white meat chicken - chopped
2 large cloves garlic - minced
2 Tablespoons fresh cilantro - finely chopped
1 Tablespoon ground cumin
1/2 Tablespoon Kosher salt OR 1 1/2 teaspoons table salt
1 can (12 ounces) evaporated milk
2 cups 505 Southwestern All Natural Diced Flame Roasted Green Chile
12 six-inch corn tortillas
2 cups (8 ounces) shredded Mexican Blend cheese - divided
1/2 cup Mexican Crema or sour cream
1 cup (4 ounces) crumbled Cotija cheese or Feta cheese
1. Preheat oven to 350 degrees F. Grease a 9 x 11 baking pan and set aside.
2. Toss chopped chicken with garlic, cilantro, cumin and salt.
3. Blend together evaporated milk and salsa in a large bowl.
4. Wrap tortillas in paper toweling and lightly mist toweling with water. Place in microwave and heat for 1 -2 minutes (check after 1 minute) until warmed and pliable.
5. Set aside 1/2 cup of Mexican blend cheese for end of assembly. Use remaining 1 1/2 cups for inside enchiladas.
6. Working quickly with one tortilla at a time, dip tortilla into salsa mixture, top with chicken and shredded cheese. Roll and set seam-side down into baking pan. Repeat until all tortillas, chicken and cheese are used.
7. Whisk crema or sour cream into remaining salsa mixture until well blended. Pour over top of enchiladas.
8. Top enchiladas with Cotija (or Feta) cheese and reserved Mexican Blend cheese.
9. Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes or until bubbly and lightly browned.
10. Let stand 10 minutes before serving.
|Easy Beef Enchiladas|
Hands-On Time: 20 Minutes
Ready In: 50 Minutes
1 pound lean ground beef
1 small onion, chopped
1 Tablespoon Kosher salt or 1 1/2 teaspoons table salt
1 jar (16 ounces) 505 Southwestern Enchilada and Tamale Sauce
16 - 6-inch flour tortillas
2 cups shredded sharp Cheddar cheese
1.Preheat oven to 350 degrees F and grease a 9x13 baking pan.
2. In a large skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
3. Pour 3/4 cup of enchilada sauce into the bottom of the pan and spread across evenly.
4. Divide beef and 1 1/2 cups cheese between the tortillas rolling each up and setting, seam side down, into the pan.
5. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese.
6. Bake, covered with foil, for 20 minutes. Remove foil and bake until cheese is bubbly - about 5 to 10 minutes.
*Product provided by 505 Southwestern. All opinions are my own. This was not a paid endorsement.