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ENTREES
Buffalo Burrito Grill
Serves 4
4 oz. Cream Cheese softened
4 Tbsp. crumbled Blue Cheese
1/3 cup finely minced Celery
3 (4 oz.) boneless, skinless Chicken Breast halves
3 Tbsp. Cholula Hot Sauce
4 Mission® Burrito Size Flour Tortillas warmed
1 cup Alfalfa Sprouts
1. Combine Cream Cheese and Blue Cheese in a small bowl; stir well to blend.
Set aside.
2. Place Chicken in a shallow dish; add Cholula Hot Sauce, turning to coat.
Cover, and refrigerate up to 10 minutes. Prepare gas or charcoal BBQ grill
(medium-high heat).
Grill Chicken until done, about 6 minutes per side. Cool slightly,
and cut into 1/4-inch-thick strips.
3. Spread about 2 Tbsp. Blue Cheese mixture down center of each tortilla.
Arrange strips over cheese mixture, and top with Alfalfa Sprouts.
Roll up tortilla, and eat while warm.
Courtesy of Mission Foods
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BBQ Chicken Roll-ups
Serves 6 to 8
1 pkg. Mission® Fajita Size Flour Tortillas warmed
3 lbs. cut-up Chicken pieces
1 cup Ketchup
2/3 cup Vinegar
2/3 cup Brown Sugar
2 Tbsp. Butter or Margarine
4 tsp. Dry Mustard
4 tsp. Chile Powder
2 tsp. Lemon Juice
1 tsp. Garlic Powder
1/4 tsp. Cholula Hot Sauce
1. Sauce: In a sauce pan, combine all ingredients except tortillas and
chicken. Cook over low heat until blended.
2. Barbecue: Place chicken over medium-low heat, skin side up. Brush with
sauce and grill for 10 minutes. Turn and brush other side. Continue turning
and basting every ten minutes until cooked. Slice chicken into strips and
place strips down center for warm tortillas. Roll up to seal. Serve with
extra Cholula, if desired.
Courtesy of Mission Foods
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Tex-Mex Fiesta Bake
Serves 10 to 12
1 lb. lean Ground Beef
Salt and Pepper to taste
Cholula Hot Sauce
1 large Red Onion chopped
1 can (16 0z.) Refried Beans
1 can (4 oz.) Green Chiles chopped
2 cups Cheddar Cheese shredded
1 cup Monterey Jack Cheese shredded
1 lb. Mission® Tortilla Triangles Chips
1 large Red or Green Bell Pepper chopped
1 cup Sour Cream
1 cup ripe Black Olives pitted
3/4 cup Taco Sauce
1. Cook ground beef until brown, drain fat and season to taste.
Add 2 to 3 drops of Cholula Hot Sauce and onion. Spread beans in a
large 9"x13" rectangular oven-proof dish and top with cooked meat.
Sprinkle with green chiles, both cheeses and taco sauce.
Bake for 20 to 25 minutes in a 400 degree F oven.
2. Remove from oven and garnish with black olives, sour cream and bell
pepper. Serve with Mission® Tortilla Triangles around the edges of the dish.
Courtesy of Mission Foods
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Entrée:
Ceviche Tostadas
Serves 4
1/2 cup + 2 Tbsp. fresh Lime Juice
3/4 lb. unpeeled Shrimp (small size - 41/50 count to a pound)
1/2 lb. White Fish such as Halibut, cut into 1" cubes
1/2 Medium White Onion chopped into 1/4" pieces
1/3 cup fresh Cilantro chopped, plus several sprigs for garnish
1/2 cup Ketchup
2 Tbsp. Cholula Hot Sauce
2 Tbsp. Olive Oil preferably extra-virgin
1/2 cup Cucumber peeled and diced
1/2 cup Jicama peeled and diced
1 small Ripe Avocado peeled, pitted and cubed (plus extra for garnish)
1 Jalapeño seeded, diced
Salt
4 Mission® Tostadas
1. Bring 1 quart salted water to a boil and add 2 Tbsp. of lime juice.
Scoop in the shrimp and fish, cover and let the water return to a boil.
Immediately remove from heat, and pour off all the liquid keeping the
seafood in the pot. Replace the cover and let shrimp steam off the heat
for 10 minutes. Spread out the shrimp and fish in a large bowl to cool
completely. Peel and devein the shrimp. Lay the shrimp on your work surface,
make a shallow incision down the back and scrape out the intestinal tract.
Toss the shrimp and fish with the remaining 1/2 cup lime juice, cover and
refrigerate for about an hour.
2. In a small strainer, rinse the onion under cold water, drain off the excess
liquid. Add to the shrimp bowl along with the cilantro, ketchup, Cholula
Hot Sauce, olive oil, cucumber, jicama, avocado and jalapeno. Taste and
season with salt.
3. Spoon the ceviche onto tostadas.
Garnish with sprigs of cilantro and avocado slices.
Courtesy of Mission Foods
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Migas (Egg and Tortilla Casserole)
Serves 4
7 cups Mission Tortilla Chips
8 slices Bacon chopped
3 Green Onions sliced
7 cups Mission® Tortilla Chips
1 cup Enchilada Sauce
1/2 cup Black Beans (canned), drained
Cholula Hot Sauce
7 large Eggs
3/4 cup Jack Cheese shredded
Salsa
Sour Cream
1. Cook bacon in 5 quart pot over medium-high heat. When fat is
rendered, and almost completely cooked, add green onions and chips.
Toss and coat chips with bacon drippings. Cook until chips are
slightly toasted and bacon is thoroughly cooked. Pour enchilada
sauce and beans over chips and toss to coat. Season with Cholula Hot Sauce.
2. Lightly scramble eggs in bowl. Pour eggs over chip mixture and
cook until firm, gently stirring. Season to taste with salt and pepper.
Top with cheese when eggs are set. Serve immediately with salsa
and sour cream.
Courtesy of Mission Foods
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TEQUILA FILLET SAUTE
Fish fillets - 6 individual
Milk - 1/2 cup
All-purpose flour - 1/2 cup – or as needed to coat fish
Salt - To taste
CHOLULA HOT SAUCE - 1 tablespoon – or more to taste
Butter and vegetable oil - 1 1/2 tablespoon each – or as needed to saute’
Place the fillets in a glass dish in one layer – pour milk and
CHOLULA HOT SAUCE over and let rest for 15 minutes or longer.
Mound flour seasoned with salt on a piece of waxed paper or a flat dish.
When ready to saute’ – remove fillets from milk (don’t drain) and coat with
flour on both sides. Saute’ in butter and oil over medium heat, about 2 or
3 minutes per side depending on thickness. (It takes 10 minutes to cook a
1” thick fillet.)
*Can be snapper, sole, flounder, orange roughy or any white flesh fish.
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FISH FILLET SAUCE
Butter - 12 tablespoons - in all
Tequila - 1/2 cup - Cuervo Especial
Garlic - 2 cloves, finely minced or 1 teaspoon powder
Green onions or scallion - 1/4 cup, finely chopped, green and white
Lime juice - 2 tablespoons fresh
CHOLULA HOT SAUCE - 2 tablespoons - or more to taste
Capers - 2 tablespoons, rinsed (if using large capers, chop them)
Parsley - 2 tablespoons, minced
Heat 4 tablespoons of butter over medium heat in a saucepot or skillet
until it begins to color.
When butter is bubbly and golden, add minced garlic and scallions -
lower temperature and add tequila. Cook for a minute or two until it begins
to thicken. Add lime juice and CHOLULA HOT SAUCE.
Over very low heat, whisk in remaining 8 tablespoons butter, 1 tablespoon
at a time. Sauce will thicken to a satiny consistency. Stir in capers and
minced parsley and serve over fish fillets.
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YUCATAN MARINADE
Lemon juice - 1/3 cup, fresh
Lime juice - 1/3 cup, fresh
Orange juice - 1/3 cup, fresh
Garlic - 1 tablespoon, minced fresh
Ground Cumin - 3/4 teaspoon
Oregano - 1 teaspoon, dried leaf
Bay leaf - 1, crumbled
Salt and pepper - To taste
CHOLULA HOT SAUCE - 1/4 cup or more to taste
Olive oil - 2 tablespoons
Combine all ingredients in a non-metal container (try a sealable plastic bag).
Marinate your choice of chicken, pork, fish or shrimp in this delicious
low-calorie baste for at least 2 hours or as long as overnight.
Grill over an open fire or roast basting occasionally for a taste
of the Yucatan.
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CHOLULABURGER
Ground beef - 1 1/2 lbs
Garlic powder - 1/2 teaspoon
Ground cumin - 3/4 teaspoon
Oregano - 3/4 teaspoon dried leaves
CHOLULA HOT SAUCE - 1/4 cup, or more to taste
Mix ingredients; gently pat into thick patties. (One secret of a great burger,
besides the CHOLULA HOT SAUCE, is to be gentle with the beef.)
Grill over a hot fire or pan sauté in 1 tablespoon butter and 1 tablespoon
vegetable oil.
Serve on a warm bun with mayonnaise, a leaf of lettuce and a big dollop of
avocado relish.
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THAI BEEF SALAD
Tender beef steak
1 lb. grilled or leftover, cut into 1/4" thick slices (strips)
Tomatoes - 2 ripe, cut into wedges
Cucumber - 1 medium, peeled and chopped
Red Onion - 1/2 medium sliced into thin rings
Romaine lettuce - 6 cups, torn as for salad
Fresh cilantro - 1/3 cup, leaves only
Dressing:
Garlic - 6 cloves fresh or 1 1/2 teaspoon garlic powder
Fresh coriander (cilantro) - 1 tablespoon or 1 teaspoon dried
Soy sauce - 1/4 cup
CHOLULA HOT SAUCE - 3 tablespoons
*Sugar - 1/4 cup
Fresh lime juice - 1/4 cup
Oriental sesame oil - 1/2 teaspoon
Place all dressing ingredients into blender or food processor and puree to
form a smooth dressing.
Marinate steak strips and red onion slivers in this dressing for at least
thirty (30) minutes or as long as overnight.
When ready to serve - layer salad as follows:
On serving platter, make a bed of torn lettuce. Arrange tomato wedges around
lettuce mound, steak, onions, and dressing over lettuce. Sprinkle chopped
cucumber over all and garnish with cilantro leaves.
This versatile Thai delight is a meal-maker which needs only some crusty
bread or fried rice to satisfy any summer appetite. Try varying it with
chicken, pork, or shrimp.
*Two 1-gram packets of artificial sweetener can be used instead of sugar.
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SOUTHERN GRILLED SHRIMP
Shrimp - 1 lb. large shrimp, peeled and deveined - tail left on
Onion - 1/2 medium
Garlic - 4 cloves or 1 teaspoon garlic powder
Lime juice - 3 tablespoons
CHOLULA HOT SAUCE - 1/4 cup
Fresh ginger - One 3/4" thick slice, peeled
(about 1 tablespoon chopped)
Peel and devein shrimp. Leave the tail on to serve as a handle. Place remaining
ingredients in blender or food processor and puree until smooth.
Pour contents of blender over shrimp in a non-metal container and marinate
for at least on hour or as long as 8 hours.
Grill over a hot fire or under a preheated broiler, basting occasionally
until done - about 5 minutes.
Try skewering the shrimp with chunks of veggies. Onion, bell peppers,
pineapple, squash, tomatoes, and mushrooms make bright and tasty additions
to the skewers. Remember to baste for that special flavor.
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SOUTHERN FRIED CHICKEN SALAD
Chicken breasts - 6 skinless, boneless
All-purpose flour - 3/4 cup
Club soda - 3/4 cup
CHOLULA HOT SAUCE - 3 tablespoons - or more to taste
Salt & pepper - To taste
Cracker crumbs - 1 cup
Vegetable oil - 1/2 cup - or more as needed for frying
Spinach leaves - 1 lb. fresh, washed and torn
Red onion - 1 sliced into thin rings
Pound the chicken breasts lightly, then cut into thin strips, about 5
per breast. Set aside.
Combine flour, salt & pepper, CHOLULA HOT SAUCE and club soda in a bowl.
Whisk or stir to make a smooth batter.
Crush saltine crackers to make fine crumbs. Mound crumbs on a sheet
of waxed paper.
Dip the chicken strips first in the batter then dredge in crumbs.
Set aside on waxed paper until all are done. (This can be prepared in advance.)
Arrange spinach on individual serving plates. Slice red onion and separate
into rings.
Heat vegetable oil in a skillet and fry chicken strips until golden -
over medium high heat, about 2 minutes per side.
To serve, drizzle dressing over spinach leaves. Top with 5 (or more) strips
of fried chicken. Garnish with onion rings and drizzle more dressing over all.
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MUSTARD DRESSING
Onion - 1/2 cup, chopped
Dijon Mustard - 2 tablespoons
Red wine vinegar - 1/4 cup
CHOLULA HOT SAUCE - 3 tablespoons - or more to taste
Salt & pepper - To taste
Olive oil - 1/2 cup
Place all ingredients except olive oil in bowl of food processor or blender.
Puree until smooth. With motor running, add oil in a steady stream.
Makes 1 cup.
May be served ass a salad dressing, especially good over spinach,
or as a condiment for any meat or chicken.
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SWEET AND HOT PORK
Soy sauce - 3 tablespoons
Honey - 1/3 cup
CHOLULA HOT SAUCE - 1/4 cup - or more to taste
Garlic - 1 teaspoon, minced fresh or
1/2 teaspoon garlic powder
Oriental sesame oil - 3 tablespoons
Pork - 2 to 3 ponds, can be ribs, loin, chops or tenderloin
Garnish:
Sesame seeds - 1/4 cup, toasted
Combine first five ingredients. Reserve one third (1/3) for serving and
marinate pork for at least 2 hours or as long as overnight in remainder -
grill over an open fire, basting occasionally.
Serve pork with reserved marinade drizzled over and sprinkled
with toasted sesame seeds.
Chicken, beef or shrimp make delicious substitutes for pork. Try them all.
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SABANA GRILL RUB
Garlic - 3 cloves or 1 teaspoon garlic powder
Paprika - 3 tablespoons
CHOLULA HOT SAUCE - 2 tablespoons - or more to taste
Lime juice - 1 tablespoon
Corn oil - 1 tablespoon
Salt - 1 teaspoon - or more to taste
Water - 2 tablespoons - or as needed for blending
Place all ingredients in blender or food processor and puree to form a paste.
Brush this paste on fish, pork, beef or chicken before grilling.
For a traditional Mexican "sabana", pound small filet mignons between
a sheet of waxed paper or plastic wrap to a thickness of 1/8". Spread with
paste and grill over a hot fire for 2 minutes on each side.
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PIZZA HEAVEN
SAUCE
Garlic - 1 teaspoon, minced
Canned whole tomatoes - 1 (14 oz.) can, well drained
CHOLULA HOT SAUCE - 1/4 cup
Oregano - 1 teaspoon dried or 1 tablespoon fresh
Basil - 1 teaspoon dried or 1 tablespoon fresh
Salt - 3/4 teaspoon
Simply process or blend all the ingredients together
This sauce is sinfully easy and wickedly good. It can be the base for a soup
(cold or hot), pasta ragu, a simmering sauce for veggies or poured over a
grilled seafood or chicken...don't be shy.
TOPPING
Mozzarella cheese - 10 oz., cut into 1/2" cubes
Artichoke hearts - 1 pkg. Frozen, quartered (9 oz.)
Zucchini - 1 medium, julienne cut
Carrot - 1 medium, julienne cut
Broccoli flowerets - 1 cup
Yellow squash - 1 medium, julienne cut
Black olives - 1/2 cup, sliced and pitted
Red bell pepper - 1/2 cup, julienne cut
Mushrooms - 1/2 cup, fresh, sliced
Basil - 1 teaspoon dried or 1 tablespoon fresh, chopped
Oregano - 1 teaspoon dried or 1 tablespoon fresh
Olive oil - 2 tablespoons
Salt - To taste
Blanch the broccoli, carrot, yellow squash and zucchini in boiling water
(add some CHOLULA and a bit of salt) for 2 to 3 minutes. Don't overcook.
They should still be bright and crunchy. Drain well.
Pour sauce (recipe above) over pizza crust (your own recipe or cheat with
a purchased one). Top with a jumble of all veggies and cheese. Sprinkle herbs
over, drizzle with 2 tablespoons olive oil and salt to taste. Bake hot, hot,
hot at least 425 degrees until golden and crisp.
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