Recipes
Jake's Taco Salad
RW's Tortilla Chip Casserole
Dips & Salsas
Cara's Bean Dip
Donna's 5-Layer Dip
Sandra's Salsa Verde
Salsa Molcajete
Chile de Arbol Salsa
10-minute Guacamole
Jake's Taco Salad
RW's Tortilla Chip Casserole
Cara's Bean Dip
print this recipe 1 can refried beans
1 4 oz can mild green chilis, chopped
1 red bell pepper
1 green bell pepper
˝ cup white onion
˝ cup grated cheddar cheese
Olive oil as desired Chop peppers, chilies and onion sauté in olive oil in a deep pan for 10 minutes or until soft. Add beans and cheese. (Add ˝ cup cooked chopped chicken if desired.) Serve hot with your favorite RW Garcia chips. Donna's 5-Layer Dip
print this recipe 2 cans of bean dip
6 avocados
1 cup mayonnaise
1 cup sour cream
1 package taco seasoning mix
1 cup chopped olives
1 bunch green onions, chopped fine
2 tomatoes, chopped fine
1 lb. finely grated cheese (Cheddar or Cheddar/Monterey Jack blend) In a 9 x 11 Pyrex dish (or something of the same volume) spread the bean dip. Mash the avocados and spread them over the bean dip. Mix together the mayonnaise, sour cream and taco seasoning mix and spread over the avocados. Mix chopped tomatoes, green onions and chopped olives together and spread over the taco seasoning mixture. Top with one pound of grated cheese. Serve chilled with your favorite RW Garcia Tortilla chips. Sandra's Salsa Verde
print this recipe 1˝ lb of green tomatillos 4 cloves of garlic 2-4 Chile de arbol (waxy red peppers) ˝ cup cilantro leaves 2 teaspons red vinegar salt to taste
print this recipe 6 roma tomatoes
2 jalapenos (or more if you like it spicy!)
2 cloves of garlic
salt to taste Grill peppers and tomatoes or saute with 1 teaspoon of oil until peppers are charred (about 5-7 minutes). Blend tomatoes, peppers, garlic in blender until minced. Blend but do not liquefy – this salsa is meant to be chunky!
print this recipe 5 dried chiles de arbol (waxy red peppers)
16oz. tomato sauce
2 cloves of garlic
salt to taste Toast chiles in a skillet until charred. You can also hold them directly over flame...be careful they blacken QUICK. You will cough so keep windows open! Boiling the chiles until soft is also an option – but the best taste is charred.
1 lime (juiced)
2 tomatoes
1 Serrano pepper (for less heat, cut out seeds.)
1/2 white onion - diced
1/2 cup of cilantro
salt and pepper to taste Chop and dice onion, tomatoes, pepper and cilantro, put aside. Cut open avocadoes and mash with fork. Add into the bowl with onions, pepper, tomatoes and cilantro. Add lime juice, salt and pepper. Serve with your favorite RW Garcia tortilla chips.
print this recipe 1 can refried beans
1 4 oz can mild green chilis, chopped
1 red bell pepper
1 green bell pepper
˝ cup white onion
˝ cup grated cheddar cheese
Olive oil as desired Chop peppers, chilies and onion sauté in olive oil in a deep pan for 10 minutes or until soft. Add beans and cheese. (Add ˝ cup cooked chopped chicken if desired.) Serve hot with your favorite RW Garcia chips. Donna's 5-Layer Dip
print this recipe 2 cans of bean dip
6 avocados
1 cup mayonnaise
1 cup sour cream
1 package taco seasoning mix
1 cup chopped olives
1 bunch green onions, chopped fine
2 tomatoes, chopped fine
1 lb. finely grated cheese (Cheddar or Cheddar/Monterey Jack blend) In a 9 x 11 Pyrex dish (or something of the same volume) spread the bean dip. Mash the avocados and spread them over the bean dip. Mix together the mayonnaise, sour cream and taco seasoning mix and spread over the avocados. Mix chopped tomatoes, green onions and chopped olives together and spread over the taco seasoning mixture. Top with one pound of grated cheese. Serve chilled with your favorite RW Garcia Tortilla chips. Sandra's Salsa Verde
print this recipe 1˝ lb of green tomatillos 4 cloves of garlic 2-4 Chile de arbol (waxy red peppers) ˝ cup cilantro leaves 2 teaspons red vinegar salt to taste
Grill peppers and tomatillos or saute with 1 teaspoon of oil until peppers are charred (about 5-7 minutes). Blend peppers, garlic, and cilantro with vinegar in blender until minced.
Add salt and tomatillos until liquefied. Serve chilled with your favorite RW Garcia chips.
Salsa Molcajeteprint this recipe 6 roma tomatoes
2 jalapenos (or more if you like it spicy!)
2 cloves of garlic
salt to taste Grill peppers and tomatoes or saute with 1 teaspoon of oil until peppers are charred (about 5-7 minutes). Blend tomatoes, peppers, garlic in blender until minced. Blend but do not liquefy – this salsa is meant to be chunky!
Add salt to taste. Serve chilled with your favorite RW Garcia tortilla chips.
Chile de Arbol Salsaprint this recipe 5 dried chiles de arbol (waxy red peppers)
16oz. tomato sauce
2 cloves of garlic
salt to taste Toast chiles in a skillet until charred. You can also hold them directly over flame...be careful they blacken QUICK. You will cough so keep windows open! Boiling the chiles until soft is also an option – but the best taste is charred.
Blend chiles, garlic and tomato sauce until smooth. Add salt to taste. Serve chilled with your favorite RW Garcia tortilla chips.
Sandra's 10-minute Guacamole
print this recipe
1 lime (juiced)
2 tomatoes
1 Serrano pepper (for less heat, cut out seeds.)
1/2 white onion - diced
1/2 cup of cilantro
salt and pepper to taste Chop and dice onion, tomatoes, pepper and cilantro, put aside. Cut open avocadoes and mash with fork. Add into the bowl with onions, pepper, tomatoes and cilantro. Add lime juice, salt and pepper. Serve with your favorite RW Garcia tortilla chips.
