Free Recipes Archive
6 (6-inch) corn tortillas 2 cups shredded monterey jack cheese 1 (8-oz.) can refried beans 1/2 lb. chorizo or italian sausage, cooked and drained 2 tablespoons canned diced green chilies, drained 2 eggs 1 pint(2 cups) half and half 1/2 Read More …
Source: Chef Ernie Vega, Rubio’s Baja Grill 1 tortilla 1 ounce guacamole 1 ounce Monterey jack cheese 1 ounce cheddar cheese 5-1/2 ounces refried beans 3 ounces grilled mahi mahi 1/4 ounce cilantro 1/4 ounce onion 3/4 ounce chipotle cream Read More …
Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah 12 (6-inch) flour tortillas 1 (12 to 15 ounce) can red enchilada sauce 6 ounces spinach 6 ounces cream cheese 1 large red onion, diced 2 ripe tomatoes, diced 1 pound Read More …
Source: Miguel’s Baja Grill – Moab, Utah Makes 12 1/2 kilogram (approximately 1 pound) corn flour 250 grams (approximately 9 ounces) lard 3 grams (approximately 1 teaspoon) salt 50 grams (approximately 2 ounces) cooked, shredded chicken 3 grams (approximately 1 Read More …
The recipe was submitted by Nancy Reagen. 8 chicken breasts Seasoned salt and pepper 4 tablespoon tarragon vinegar 4 tablespoon olive oil 2 cloves garlic 2/3 cup dry sherry Source: “The Cowboy Cookbook.” Preheat oven to 350 F. Put the Read More …
Serves: 24 Cumin Tartar Sauce: 6 cups mayonnaise 3/4 cup sweet pickle relish 6 Tbsp. Dijon-style mustard 2 Tbsp. sugar 2 Tbsp. ground cumin 1 Tbsp. cracked black pepper 1 Tbsp. Worcestershire sauce 2 cups olive oil 1 cup fresh Read More …