Watkins Recipes for 
January 2006

Vegetable Quesadillas

• 3 tbsp/45 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
• 1 cup/250 mL sour cream
• 1-1/2 tbsp/22.5 ml Watkins Chipotle Liquid Spice* 
• 1 cup/250 ml chopped onion
• 1 cup/250 ml chopped green pepper
• 1 cup/250 ml chopped red pepper
• 1 cup/250 ml sliced mushrooms
• 5 (8-inch/20-cm) flour tortillas
• 1-1/4 cups/300 ml shredded cheddar cheese
• Watkins Cooking Spray

Mix Snack & Dip Seasoning with sour cream and chill or 30 minutes.

Heat Chipotle Liquid Spice in large skillet over medium heat until hot.  Add onion, peppers and mushrooms.  Cook, stirring constantly, 3 to 4 minutes until vegetables are tender.  Remove vegetables and set aside.  Wipe skillet clean.  Spray skillet with Cooking Spray and heat to medium.  Place tortilla in skillet and lower heat to medium low.  Sprinkle 2 tbsp/30 ml of cheese on half of tortilla.  Cover with 1/3 cup/80 ml vegetable mixture and sprinkle 2 more tablespoons cheese over vegetable mixture.  Fold tortilla in half over contents.  Gently turn tortilla over to heat other side.  When both sides are lightly browned, slide tortilla onto plate.  Let sit for 2 mintues.  Cut each half in four wedge-shaped quarters and serve with Salsa & Sour Cream mixture.

Makes 20 individual quesadilla quarters.

*  If a spicer flavor is desired, add an additional 1/2 to 1 tbsp. of Liquid Spice while sautéing.

• 1 tbsp/15 ml water
• 2 tsp/10 ml Watkins Cilantro
• 1/2 tsp/2.5 ml Watkins Cumin
• 1/4 tsp/1.2 ml Watkins Cayenne Pepper
• 1 tsp/5 ml salt

Combine in a bowl and let sit while chopping vegetables.

• 1 red onion, diced
• 2 avocados, peeled and diced
• 3 tomatoes, chopped
• 2 limes

Dice and chop onion, avocados and tomatoes.  Place in bowl; add spice mixture and toss to coat evenly.  Squeeze limes over salsa; toss to coat.

Serves 8.

Black Bean and Citrus Salsa
A decidedly Caribbean-style salsa; this looks like a lot of ingredients, but it couldn't be easier! 

• 1 large tomato, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/3 cup/80 ml red onion, finely chopped 
• 1 small bunch scallions, chopped
• 1 tsp/5 ml Watkins Cumin
• 1 tsp/5 ml Watkins Garlic Flakes
• 1 tsp/5 ml Watkins Jalapeno Hot Pepper Sauce
• 1 tbsp/15 ml Watkins Cilantro
• 1 tbsp/15 ml Watkins Salsa Seasoning Blend
• 1 tbsp/15 ml Watkins Citrus Cilantro Grapeseed Oil
• 1 (16 oz/454 g) can black beans, drained and rinsed
• Freshly ground Watkins Sea Salt
• Juice of half a lime (optional)

Combine all ingredients; refrigerate for at least 4 hours before serving.

Serves 8

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... from "Watkins Mexican Fiesta Cookbook" - Published 1996
Spanish Rice
This tasty side-dish is the customary accompaniment to most Mexican meals.

• 1/2 cup/125 ml chopped green pepper
• 1-1/2 tsp/7.5 ml Watkins Garlic Liquid Spice
• 2 tbsp/30 ml Watkins Onion Soup Base
• 1 tsp/5 ml Watkins Chili Powder 
• 1/2 tsp/2.5 ml Watkins Oregano
• 1/4 tsp/1.2 ml Watkins Cumin
• 1/2 cup/125 ml water
• 1 can (8 oz/227 g) tomato sauce
• 1 can (16 oz/454 g) stewed tomatoes
• 1 cup/250 ml uncooked regular long-grain white rice

Sauté green pepper in Garlic Liquid Spice in large, heavy saucepan.  Stir in remaining ingredients; bring to a boil.  Cover and simmer 20 minutes or until rice is tender.

Makes 8 servings.

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... from "Watkins Mexican Fiesta Cookbook" - Published 1996
Grilled Southwestern Pork Chops
Pork is highly popular in Mexico, so it stands to reason that it takes to mexian flavours extremely well.
Here's a super-delicious recipe that's ready to serve in short order.

• 2 tbsp/30 ml Watkins Chili Seasoning
• 2 tsp/10 ml Watkins Cumin
• 2 tsp/10 ml Watkins Onion Liquid Spice
• 2 tsp/10 ml Watkins Garlic Liquid Spice
• 1/2 tsp/2.5 ml salt
• 8 pork loin chops (2-1/2 lbs/1.25 kg)

Combine first five ingredients.  Spread mixture evenly over pork chops.  Cover and refrigerate at least 30 minutes.  Grill or broil pork chops 4 to 5 inches/10 to 12.5 cm from heat source, turning frequently, until no longer pink when cut near bone.

Makes 8 servings.