Tortilla Soup

14 1/2 oz Chicken Broth
14 1/2 oz Beef Broth
1 med onion -- chopped
1 cup prepared VE Poco Picante Salsa
1/2 tsp ground cumin
2 Tbsp vegetable oil
4 corn tortillas -- cut in 1/8" strips
4 oz Monterey Jack cheese

1. Combine chicken broth, beef broth, onion, salsa, and cumin in a large pot.
2. Place over medium heat and bring to a boil. Reduce the heat to low and cover. Allow to simmer for 20 minutes.
3. While broth is simmering prepare tortilla strips. Heat oil over medium heat in a medium frying pan. Add Tortilla strips and cook until lightly browned - cooking about 2 to 3 minutes per side; drain on paper towels.
4. To serve: Portion soup into bowls and top with tortilla strips then cheese. Serve immediately.

Chimichangas

For those on Weight Watchers each chimichanga is only 3 Points!

8 ounces ground lean turkey or beef
1/2 cup chopped onion
1/2 tsp minced garlic
1 cup prepared VE Poco Picante Salsa, divided
1 tsp VE Chili Seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

1. Preheat oven to 475 F.
2. In a large skillet brown meat and onion. Stir in garlic, 1/2 cup VE Salsa, and VE Chili Seasoning. Lower heat and simmer for 5 minutes.
3. Spoon 1/4 cup meat mixture into center of each tortilla. Roll and place seam side down on a 9-by-13-inch baking dish that has been sprayed with oil.
4. Bake for 12 to 14 minutes or until golden brown.
5. To serve chimichangas - top each with 2 tablespoons salsa and 1 tablespoon sour cream.

Chicken Tortilla Soup

2 skinless, boneless chicken breasts
1/2 tsp olive oil
1/2 tsp VE Minced Garlic
1/4 tsp ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp VE Chili Seasoning
1 Tbsp lemon juice
1 cup VE Poco Picante Salsa, prepared
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Sour Cream (optional)

1. Place a large pot over medium heat. Add olive oil and chicken and cook for about 5 minutes.
2. Add VE Minced garlic, cumin, broth, corn, onion, VE Chili Seasoning, lemon juice and VE Poco Picante Salsa. Reduce heat to low and allow to simmer for 30 minutes.
3. Just before serving, break tortilla chips into smaller pieces and place on bottom of soup bowls. Pour soup over chips then top with Monterey Jack cheese and a little sour cream.

Fiesta Chicken Appetizers

Frozen Bread dough
1/2 cup sour cream
2 cups cubed, cooked chicken
1 small can diced green chilies
3 tsp green pepper sauce
salt and pepper, to taste
2 cups grated Monterey Jack cheese
1/4 cup chopped cilantro
VE Poco Picante Salsa, prepared

1. Thaw dough and roll into a 9x13-inch rectangle. Place in the bottom of a lightly greased 9x13-inch baking pan.
2. Bake crust at 350F for 10 minutes. Remove from oven and allow to cool.
3. Spread sour cream on crust.
4. Mix together chicken, green chilies green pepper sauce, salt and pepper. Spread chicken mixture over sour cream. Top with cheese and cilantro. Bake at 350F for 15-20 minutes.
5. Serve with salsa.

Pueblo Bean Bites

19 oz mixed beans rinsed and drained
3 Tbsp VE Pueblo Bean Dip
2/3 cup water
250g cream cheese
1/2 cup grated cheese (cheddar or Monterey)
6-7" tortillas
Prepared VE Salsa Mix or VE Red Pepper Jelly

1. Blend together beans, VE Pueblo Bean Dip and water in blender until texture is smooth.
2. Spread 2 Tbsp of Cream Cheese on a tortilla. Cover this with about 2 TBSP Bean Mixture.
3. Sprinkle grated Cheese on top then roll up tightly and wrap in plastic. Repeat for remaining Tortillas. Refrigerate for 2 hours (up to 3 days).
4. To serve: Preheat oven to 450 F. Slice rolls into 1" slices and place on baking sheets. Bake for about 5 minutes, or until heated through then serve with prepared VE Salsa Mix or VE Red Pepper Jelly,

Hot Tomato Artichoke Dip

by Margaret Mandryk
398 ml can of artichoke hearts, drained and chopped
798 ml can of diced tomatoes, well-drained
1 cup Mayonnaise (not Miracle Whip)
1 cup freshly grated Parmesan Cheese
½ cup shredded Cheddar cheese
2 Tbsp VE Sun-Dried Tomato Dip Mix
2 Tbsp VE 3 Onion Dip Mix
2 Tsp VE Poco Picante Salsa Mix
3 Tbsp fine ground bread crumbs
1 cup diced red or green peppers (optional)

1. Mix all ingredients together.
2. Pour into a casserole dish that has been lightly greased.
3. Bake at 350º for 30 - 40 minutes.
4. Serve hot with pita bread, bagel bits, toast, crackers or even tortilla chips.

Easy Huevos Rancheros

Yields: 4 servings

4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 tsp butter
2 Tbsp oil
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup prepared VE Poco Picante Salsa (or your favorite VE Salsa)
Sour Cream (optional)

1. Heat the tortillas - Place lightly greased frying pan over medium high heat and add tortillas one at a time cooking until lightly toasted. Remove to plate and cover to keep warm.
2. In a microwavable dish, add butter to the refried beans, cover, and cook in the microwave until heated through.
3. Heat oil to frying pan and cook eggs over easy.
4. To assemble - 1) Place tortillas onto plates 2) spread on a layer of refried beans 3) add a fried egg 4) add crumbled bacon on top 5) top with salsa and sour cream.

Chicken Enchiladas

1/2 pound of boneless skinless chicken breast, cut in 1/2 inch pieces
1 Tbsp oil
1 med onion chopped
2 cloves of garlic minced
1 3/4 cup prepared VE Poco Picante Salsa (divided)
1 cup frozen corn
1 tsp cumin, crushed
1 pkg (340g) Nachos & Tacos blend shredded cheese (divided)
1 pkg tortillas
Lettuce, shredded (optional)
Fresh tomatoes, chopped (optional)
Olives, sliced (optional)

1. Add oil to large frying pan and heat over medium heat. Add chicken, onion, and garlic and cook until chicken is almost done.
2. Add 3/4 cup salsa, corn and cumin. Cook and stir for 5 minutes. Stir in 2 cups of cheese and remove from heat.
3. Spoon chicken mixture in centre of each tortilla. Roll each tortilla and place seam-side down in 13"x9" dish. Spoon remaining salsa on top of tortillas.
4. Cover with foil and bake at 375 for 20-25 minutes. Remove from oven. Top with remaining cheese and let stand 5 minutes, or until cheese is melted, before serving.
5. When serving garnish each tortilla with shredded lettuce, chopped tomatoes and sliced ripe olives, if desired.

Option: try VE Fruit Salsa Mix for a milder taste or VE Caliente Salsa Mix for a HOT taste

Greek Spinach Melts

by Margaret Mandryk
1 pkg frozen chopped spinach - thawed and drained
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup diced red or green peppers
1 cup feta cheese crumbled
1 Tbsp VE Lemon Dilly Dip Mix
2 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Poco Picante Salsa Mix
2 tsp VE Greek Seasoning
Mini Pitas

1. Preheat oven to 350F.
2. In blender mix all ingredients together.
3. Put about 1 Tbsp of the mixture on top of each Mini Pita. Place on baking sheet.
4. Bake for 5-8 minutes.

Five Layer Nacho Dip

This recipe looks like a lot of work but it whips together quite quickly... and it's well worth it!!
First Layer
1 can refried beans
1/3 cup low fat sour cream
2 Tbsp VE Salsa*
*For Salsa you can use your choice of one of the following:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium-Hot
VE Caliente Salsa Mix - HOT HOT

Second Layer*
1 cup avocado, peeled, chopped
1/4 cup low fat sour cream
2 Tbsp red onion, chopped
2 tsp lime juice
1 Tbsp fresh cilantro, chopped
1 clove garlic, minced
* As an easy alternative for this layer: use VE Guacamole Dip Mix and mix according to directions on bottle (you may only have to use a portion of the guacamole that you make.)

Third Layer
1 cup low fat sour cream
1 tsp VE Taco Seasoning

Forth Layer
1 cup Prepared VE Salsa

Top Layer
1/2 cup grated cheddar cheese
1/4 cup green onion

Layer 1 - Combine ingredients and spread evenly on bottom of a 9” pie plate.
Layer 2 - Cut the avocado in half, scoop out the flesh with a spoon; mash with a fork. Add remaining ingredients for this layer. Dolup over first layer and spread evenly.
Layer 3 - Mix together sour cream and VE Taco seasoning and place in dolups over guacamole layer and spread out.
Layer 4 - Pour prepared VE Salsa Taco/sour cream layer and spread.
Layer 5 - Sprinkle cheese and then green onion on top. Cover and refrigerate for 1 hour before serving. Great with pita (or tortilla) crisps or tortilla chips.

Sun-Dried Tomato & Roasted Garlic Cheese Bread

by Kari Spooner
1 Head Garlic, Roasted
1/4 cup butter, softened
1 1/2 tsp VE Sundried Tomato Dip Mix
1 1/2 tsp VE Poco Picante Salsa Mix
1 cup grated cheddar cheese
1 Loaf French Bread

To Roast Garlic
1. Preheat oven to 375F.
2. Remove only the papery outer covering of whole garlic head.
3. Place on a piece of heavy-duty aluminum foil. Fold up foil so that the head is completely wrapped.
4. Bake in the preheated oven for 1 hour 15 minutes.
5. When done the garlic puree will pop out when the skin is squeezed.

To Make Dip
1. Preheat oven to 425F.
2. Remove garlic cloves from skins and mash together in a small bowl.
3. Stir in butter, seasonings and cheese.
4. Cut French Loaf in half horizontally. Spread cheese mixture on each half. Place in oven for 8 minutes then broil just until cheese mixture is slightly browned. Cut into slices and serve hot.

Epicure’s Mexican 7 Layer Dip

Grated cheese, try Monterey Jack or Cheddar
Prepared VE Pueblo Bean Dip Mix
Prepared VE Jalapeño Cheese Dip Mix (for a less spicy option, use plain sour cream)
Prepared VE Poco Picante Salsa Mix - MEDIUM
Prepared VE Guacamole Dip Mix
Black olives, sliced
Green onions, thinly sliced

1. Sprinkle 1/2 of cheese on bottom of the dish you will use for the dip. (By putting cheese on the bottom it will easier to get all the layers with one scoop.)
2. Place dolups of prepared VE Pueblo Bean Dip Mix on the cheese. Spread evenly to cover cheese.
3. Place dolups of VE Jalapeño Cheese Dip Mix on top of VE Pueblo Bean Dip Mix. Spread evenly to cover previous layer.
4. Top with prepared VE Poco Picante Salsa Mix
5. Place dolups of prepared VE Guacamole Dip Mix on VE Poco Picante Salsa Mix. Spread evenly to cover previous layer.
6. Sprinkle with remainder of grated cheese.
7. Top with black olives and green onions.
8. Serve with taco or tortilla chips.

Options:
- For a less spicy version of this dip use plain sour cream in place of the prepared VE Jalapeño Cheese Dip Mix
- Try VE Fruit Salsa Mix - for a milder taste or VE Caliente Salsa Mix for a HOT HOT taste.

Southwestern Dip

Prepare the cream cheese mixture ahead of time and freeze it for when you have unexpected guests or prepare ahead of time as you get ready for the holiday get together.

1 - 8oz pkg of cream cheese
1/2 cup old cheddar cheese, shredded (Option: try nacho shredded cheese)
1/4 cup Mayonnaise
1/4 cup Sour Cream
2 Tbsp VE Fruit Salsa Mix (Mild)
2 Tbsp VE Poco Picante Salsa
Loaf of Sourdough Bread

1. Mix all ingredients together in a mixing bowl. Set aside.
2. Hollow out loaf of sourdough Bread to make a bread bowl.
3. Spoon Cream Cheese mixture into sourdough bowl and heat, wrapped in foil, at 350F for about 45 minutes. Or heat in microwave just until mixture is hot.

Option:
1) Omit the bread bowl and serve cold as a cheese ball or spread.
2) If you don't like it HOT (too spicy) reduce the VE Poco Picante Salsa to 1 Tbsp.

Chili Con Queso Dip

This dip mix is usually used as a dip for tortilla chips but it is truly very versatile as you can also use it as a dip for apples, broccoli, pita chips, etc. (just use your imagination).

500g. Velveeta – cut into cubes
1 cup milk
1 cup diced tomato - drained
2 tsp. VE Poco Picante Salsa Mix
2 tsp. VE Jalapeno Cheese Dip Mix

1. In a double boiler melt cheese in milk. stir until smooth.
2. In small bowl mix together tomatoes and spices. Add the cheese mixture.
3. Feel free to add more spice - as some people like it HOT.

Heidi’s Bean Dip

by Heidi Frenette
1 can of refried beans
1/2 cup cheddar, shredded
1 can (398ml) diced tomatoes
3 Tbsp VE Poco Salsa
3 Tsp VE Jalapeño Cheese Dip Mix

1. Combine ingredients together and heat until warm.
2. Serve with Tortilla chips orPita Crisps.

Mex-icure Select Layered Dip

by Sharon Statham
1 19oz. Can black beans, drain and rinse
3 Tbsp VE Pueblo Bean Dip Mix
1/3 cup cold water
3 Avocadoes, peeled and cubed
1/4 cup mayonnaise
1 tsp Lemon juice
3-4 Tbsp Poco Picante Salsa Mix or VE Caliente Salsa Mix (divided)
2 cups sour cream
2-3 Tbsp VE Jalapeño Cheese Dip Mix
2 cups canned diced tomatos
2 cups finely grated Cheddar Cheese
3 Tbsp VE 3 Onion Dip Mix

1. In food proceeor blend together beans, Pueblo Bean Dip Mix and cold water in a food processor. Process until smooth. Spread onto bottom serving serving dish!
2. Again in food processor blend together Avocados, mayonnaise, lemon juice and 1-2 Tbsp of your choice of VE Salsa Mix. Blend until smooth. Spread over layer of bean mixture.
3. In small bowl mix together sour cream and Jalapeño Cheese Dip Mix. Spread over avocado layer.
4. Mix diced tomatoes and 2-3 Tbsp of your choice of Salsa Mix together. Let sit for at least about 1/2 hour to allow for the for Salsa Mix to soak up excess juices.
5. Using a fork dot the salsa mix evenly over the top of the sour cream layer.
6. Add the finely grated Cheddar Cheese on top. Sprinkle the 3 Onion Dip Mix on top of the cheddar cheese.

Chicken Fajitas

Serves 4
2 Tbsp vegetable oil
1 Tbsp lime juice
1 Tbsp VE Fajita Seasoning
4 boneless chicken breasts
1 Tbsp vegetable oil
1 onion, cut in half then sliced
2 bell peppers, sliced
1 Tbsp VE Taco Seasoning
Tortilla shells
VE Guacamole Dip
VE prepared Salsa (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix)

1. Combine vegetable oil with lime juice and VE Fajita Seasoning. Add chicken breasts, turning to coat.
2. Preheat frying pan over medium high heat. Cook chicken breasts 4 minutes on each side. Remove from pan and set aside.
3. Add vegetable oil to hot pan. Add sliced onion and pepper and stir-fry for 3 minutes with VE Taco Seasoning.
4. Cut chicken into strips and return to pan with vegetables, stir-fry for 2 minutes.
5. Roll chicken and vegetables in warmed tortilla shells. Serve with VE Guacamole Dip and VE Salsa.

Note:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium
VE Caliente Salsa Mix - HOT HOT

Mexican Beef Stew

1 lb ground beef, browned
1 lg can diced tomatoes
1 can Kernel Corn
1 can SM. Black Beans
1 Large can Tomato paste (or lg can tomato sauce)
1 green pepper
1 red pepper
1 large onion
2 Tbsp Taco Seasoning
1 Tbsp VE Poco Picante Salsa
1 Tbsp VE Arrabbiata Sauce Mix

1. Add all ingredients to slow cooker. Stir to mix. Cook on low 6-8 hours.

Greek Melts

By Margaret Mandryk
Serves 4
3/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp VE 3 Onion Dip Mix
2 tsp VE Greek Seasoning
1 Tbsp VE Lemon Dilly Dip
1 Tbsp Poco Salsa Mix
1 pkg frozen chopped spinach, thawed and drained
½ cup diced red or green peppers
1 cup feta cheese crumbled
Mini Pita Pockets

1. Preheat oven to 350F
1. Mix together first 6 ingredients.
2. Add spinach, peppers and feta.
3. Put 1 Tbsp of mixture on each mini pita pocket. Bake 5-8 minutes.

Note: For a great meal idea try this mixture on grilled chicken breasts.

Creamy Cuban Filling

by Dana Kayal
4 Boneless Skinless Chicken Breasts, cubed
1 Tbsp VE Cuban Seasoning
1 Large Onion, diced
1 Large Green Pepper, diced
3 Carrots, grated
1 can cream of mushroom soup
1/2 cup VE Poco Salsa, made as per jar
1 cup Cheddar Cheese, grated

1. Heat medium sized frying pan on medium high heat. Add a little oil and brown chicken with Cuban seasoning. Set aside.
2. Sauté onions, for about 2 minutes then add green pepper and carrot. Cook for about 5 minutes.
3. Add remaining 3 ingredients. Heat through. Serve.

You may also serve this over Brown & Wild Rice OR double the the amount of soup, salsa and cheese for a great rice topping.