This month we'll 'whisk' you away to a warmer, sunnier
and relaxed place ... so crank up the Salsa Music and
enjoy!
- 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.
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1-2-3 Salsa 1 onion, 2 avocados and 3 tomatoes form the base for this easy, colorful salsa!
- 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.
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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.
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