Su Salsa Chile Relleno

Fall is right around the corner and I thought I would share this spicy family recipe! This is a great recipe to cook together with your family, it may take a while but it will be delicious! Don’t forget to pick up your choice of Su Salsa Original or Su Salsa Hot.

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Servings: 6

Prep: 45 minutes

Cook: 30 minutes

Ingredients:

6 Poblano Peppers

10 oz Queso Panela

1 Jar of your choice of Su Salsa

6 Eggs

1 Tb of Olive Oil

1/2 cup of Flour

1/2 cup of Chicken Broth

4 cups of Olive Oil

6 oz Mexican Shredded Cheese

Instructions:

1. Rinse and dry Poblano Peppers.

2. Heat large pan on medium high heat.

3. Place peppers on hot pan. Use tongs to turn peppers as they char.

4. Once they are charred remove from pan and place over a napkin on a plate.

5. Wrap all of the peppers with the napkin and place in a large ziplock bag.

6. Cool peppers in the refrigerator for 15 minutes.

7. While you wait, Preheat oven to 400 degrees.

8. Once peppers have cooled, remove from ziplock and peel the charred skin off the peppers.

9. Use a large cutting board to place peppers. Slice peppers from the side and remove seeds with a spoon.

10. Cut cheese in rectangles small enough to fit the opening of the pepper.

11. Use 2 toothpicks to close the side of the pepper.

12. Pour 1 cup of flour on a plate.

13. In a Large mixing bowl, crack 6 eggs and separate the egg whites and pour them into the mixing bowl.

14. Using a hand mixer, whip the egg whites on medium- high speed until they are light and pale yellow.

15. Then pour in the remaining 6 egg yolks and whip together on medium-high speed for 1-2 minutes. Once mixed pour in 1/2 cup of flour and mix together.

16. Slowly roll peppers in flour making sure to coat all sides. Then dip in the egg using your hands. Place peppers on a plate.

17. Heat large pan on medium heat and pour in enough olive oil to cover 1/3 of the pan. Once the oil has heated, slowly place 3 peppers on the pan. Making sure to not crowd the pan. Cook peppers until they are golden. Turning the peppers carefully with tongs to make sure all sides are golden. Continue to cook all the peppers.

18. Once the peppers are cooked place on a napkin lined plate so the napkin can absorb the grease. Then arrange them on a glass baking dish.

19. In a medium sized pot pour in 1 jar of your choice of Su Salsa. Pour in 1/2 cup of chicken broth and mix. Heat salsa.

20. Once salsa is heated through pour over peppers and sprinkle shredded cheese.

21. Place glass baking dish in the preheated oven. Bake for 15 minutes to allow the panela cheese to melt.

22. Once the peppers are done cooking take them out of the oven and remove toothpicks. Serve with rice and beans.

Su Salsa Shells

Here’s a simple recipe that even a kiddo can make, with supervision of course. As the summer is winding down and the days are becoming busier this fast and simple recipe is perfect to make when you’re short on time. Don’t forget to pick up your choice of Su Salsa Original or Su Salsa Hot.

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Servings: 4

Prep: 15 minutes

Cook: 15 minutes

Ingredients:

1 Box of Medium Size Shells

14 oz Bag of Frozen Meatballs

1 Jar of Su Salsa

1 Tb of Olive Oil

4 Quarts of Water

Salt to taste

Instructions:

1. In a large pot bring 4 quarts of water to a boil.

2. Add pasta to boiling water.

3. Boil for 10-12 minutes.

4. Follow package instructions to heat meatballs.

5. In a small sauce pot pour Su Salsa and heat on low until hot.

6. Once the pasta is ready remove from heat and drain.

7. Drizzle 1 TB of olive oil over noodles and salt to taste.

8. Serve noodles with Meatballs on top and pour Su Salsa on top.

   Optional: Sprinkle with your choice of cheese.

Su Salsa Stuffed peppers

Prepare this fun & colorful recipe for the Fourth of July and spice up your festive dinner with Su Salsas stuffed peppers! This recipe can be prepared with your choice of Su Salsa Original or Su Salsa Hot!

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Servings: 8

Prep: 15 minutes

Cook: 60 minutes

Ingredients:

2 Eggs

2 lbs Ground Beef

1 Jar of Su Salsa

1 White Onion

2 Tb of Olive Oil

10 Saltine Crackers

8 Red Peppers

1 Packet of Meatloaf Seasoning

Instructions:

1. Preheat the oven to 400 degrees.

2. Rinse peppers with water and dry.

3. Cut the top of the pepper leaving the stem and remove all seeds from the inside.

4. Arrange peppers up right on a large baking dish.

5. Add 1 inch of water to the bottom of the baking dish.

6. Using a mixing bowl add thawed ground beef, 2 eggs, meatloaf seasoning, chopped onions & 1 jar of your choice of Su Salsa.

7. Using a small ziplock bag, place 10 saltine crackers inside. Zip the bag and pound the crackers on the counter until they are crushed. Add the crushed crackers to the mixing bowl. Mixing all ingredients in well with your hands.

8. Spoon in the meat mixture into the pepper. Making sure to pack in the meat mixture a bit over the top of the pepper. Once all peppers are stuffed, secure the tops of the pepper with a toothpick. Cover the baking dish with a lid or aluminum foil.

9. Once the oven is preheated, place the baking dish in the oven for 1 hour.

10. Check with a meat thermometer to make sure it’s fully cooked through. Once cooked take out of the oven and remove the aluminum foil. Allow to cool for 5 minutes then serve.

11. Can be served with a side of rice and beans.

Su Salsa Chilaquiles

Prepare this simple and delicious recipe for brunch on a Sunday morning, your family will enjoy every single bite! This recipe can be prepared with your choice of Su Salsa Original or Su Salsa Hot!

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Servings: 8

Prep: 15 minutes

Cook: 20 minutes

Ingredients:

8 Eggs

2 Jars of Su Salsa

1 Tb Salt

2 Tb of Olive Oil

18 oz Bag of Tortilla Chips

3 16 oz Cans of Refried Beans

Toppings:

1/2 cup Cilantro

1 Lime

10 oz Guacamole

6 oz of Mexican Shredded Cheese

Instructions:

1. Heat large pan with 1 Tb of olive oil on medium heat for the chips.

2. Use a medium size pot to heat refried beans.

3. Pour tortilla chips on pan.

4. Coat chips in 2 jars of your choice of Su Salsa.

5. Carefully fold in salsa with the chips. Cook for about 10 minutes on medium heat or until the chips are cooked through with salsa. Use tongs to turn chips as they cook.

6. Sprinkle salt over the chips.

7. While the chips are cooking heat 1 Tb of olive oil on a small pan to fry eggs.

8. Fry the eggs and cook as desired.

9. Once the eggs are cooked layer the refried beans, chilaquiles and fried egg on top. Squeeze lime on top and Sprinkle with cheese. Top of with guacamole and cilantro.

Su Salsa Street Tacos

Happy Cinco de Mayo!!!

Prepare these simple and delicious Barbacoa Street Tacos that will have everyone asking for seconds!

Enjoy these delicious tacos with your Su Salsa Original or Su Salsa Hot!

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Servings: 8

Prep: 15 minutes

Cook: 6-7 Hours

Ingredients:

2 1/2 lbs Beef Chuck Roast

30 Count of Corn Tortillas

1/2 White Onion

3 Tb Minced Garlic

3 tsp Salt

1 Tb of Olive Oil

2 Bay Leaves

20 oz Bag of Tortilla Chips

Toppings:

1 cup Cilantro

1 cup of White Onion

4 Limes

1 Jar of Su Salsa

Meat Instructions:

Instructions:

1. Cut Beef Chuck Roast in 1 inch chunks.

2. Heat large pan with 1 Tb of olive oil.

3. Sear Beef and brown all sides.

4. Place beef in the crockpot.

5. Quarter cut the onion and place on top of the beef.

6. Even sprinkle salt & garlic over beef.

7. Cook on Low for 6 hours to allow the meat to become tender.

8. During the last 30 minutes of cooking time remove beef and shred with a fork. Remove onion and bay leaf from the crock pot. Once the beef is shredded return to the crock pot for an additional 30 minutes.

9. Heat a griddle frying pan on high heat. Warm up tortillas for 2 minutes on each side.

10. Finely chop cilantro and onion.

11. Once the beef is done cooking remove the beef with a slotted spoon to drain juice. Top with cilantro, onions, lime and a spoonful of your choice of Su Salsa Original or Su Salsa Hot. Can be served with black beans and spanish rice.

Su Salsa Nachos

This quick and easy dinner is a family favorite for a Friday night! You can make these nachos with a favorite meat of your choice. Cook the meat with Su Salsa Original or Su Salsa Hot!

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Servings: 4

Prep: 15 minutes

Cook: 15 minutes

Ingredients:

1 15.5 oz can of Black Beans

1 Jar of Su Salsa

1 oz Taco Seasoning Packet

6 oz Diced Red Onion

6 oz Diced Mixed Peppers

1 Tablespoon of Olive Oil

20 oz Bag of Tortilla Chips

Toppings:

8 oz Sour Cream

4 oz Can of Jalapeno Slices

2 Small Diced Tomatoes

8 oz Guacamole

Meat Instructions:

For Chicken Nachos follow the crock pot recipe here.

1. On stovetop, brown ground beef on medium high heat for 9 minutes. Then drain the meat.

2. Stir in 1 jar of Su Salsa and 1 packet of taco seasoning. Bring to a simmer and then reduce the heat for 5 minutes.

Instructions:

1. Preheat the oven at 400° F

2. In a large cookie sheet drizzle olive oil to coat the bottom.

3. Heat black beans on medium heat for 5 minutes.

4. Pour 1/2 the tortilla chips and spread on the cookie sheet.

5. With a slotted spoon sprinkle black beans then a 1/2 cup layer of cheese, 1/3 cup red onion, 1/3 cup diced mixed bell peppers and spread your favorite meat.

6. Pour the remainder of the tortilla chips on top of the first layer.

7. Sprinkle the remainder of the black beans, cheese, red onions, mixed bell peppers and meat.

8. Bake uncovered for 10 minutes until cheese melts.

9. Garnish with tomatoes, guacamole, sour cream and Su Salsa!

Su Salsa Enchiladas

Cook your chicken breast while you’re at work or running errands. By the time you come home you can shred the chicken and fill and roll your enchiladas for a yummy dinner that is easy to prepare.

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Servings: 5

Prep: 15 minutes

Cook: 5 hours and 30 minutes

Ingredients:

3 Boneless Skinless Chicken Breast

2 Jars of Su Salsa

28 oz Enchilada Sauce of your choice

16 oz Mexican Style Shredded Cheese

10 Count Soft Taco Flour Tortillas

1 Tablespoon of Olive Oil

Toppings:

8 oz Sour Cream

1 cup of Chopped Onion

2 cups of Shredded lettuce

2 Diced Tomatoes

Instructions:

1. Place chicken breast in the crockpot. Drizzle the chicken breast with olive oil. Pour 2 jars of Su Salsa over chicken breast. Cover

   the crockpot and cook on high for 5 hours.

2. Once the chicken is cooked shred the chicken with a fork.

3. Preheat the oven at 400 degrees F.

4. In 9x13 glass casserole dish pour 1/4 of the enchilada sauce at the bottom of the dish.

5. Put 1/4 cup of chicken down the middle of the tortilla. Add 1/8 cup of shredded cheese on top of the chicken. Roll the tortilla.

6. Place the rolled tortilla with the flap face down. Repeat steps with the rest of the tortillas. Placing rolled tortillas snug side by side.

7. Pour the remaining enchilada sauce on top of rolled tortillas.

8. Sprinkle the rest of the cheese and cover the enchiladas.

9. Bake uncovered for 30 minutes.

10. Cool for a few minutes and separate enchiladas with spatula and serve.

11. Garnish with lettuce, tomatoes, onions, cilantro and sour cream.