Rachel Ray’s Black Jack Nachos with Gazpacho Salsa
Ingredients
Gazpacho Salsa
- 1/3 Seedless Cucumber chopped
- 3 Vine-Ripe Tomatoes seeded and chopped
- 1/2 Red Onion finely chopped
- A small handful cilantro or flat-leaf parsley finely chopped
- 2 Jalapeño or Serrano Peppers seeded and finely chopped
- 1/2 Red Sweet Pepper seeded and chopped
- Salt
- 2 tsp Tabasco Sauce
- 1 Juice of Lime
Nachos
- 1 tbsp Olive Oil
- 1 Small White Onion finely chopped
- 2 Cloves of Garlic finely chopped
- 2 Jalapeño Peppers seeded and chopped
- Salt and Pepper
- 1 1/2 tsp Ground Cumin about half a palmful
- 1/2 cup Water
- 2 14-ounce cans Black Beans
- A Handful Cilantro
- 1 Juice of Lime
- 1 tbsp Frank’s Red Hot Hot Sauce
- 1 bag Xochitl Organic Blue Corn Chips
- 2 1/2 cups Pepper Jack cheese shredded
Instructions
- Combine salsa ingredients in a bowl and set aside
- Preheat broiler with a rack at the center of the oven
- Spread the chips on a parchment-lined baking sheet
- Toast and remove from oven
- Heat olive oil, a turn of the pan, in a small saucepan over medium-high heat
- Add onions and garlic, jalapeño, salt, pepper and cumin, and cook 5 minutes to soften
- Add water and reduce to 2-3 tablespoons
- Add beans and heat through
- Transfer beans to the bowl of a food processor and add lime juice and hot sauce
- Process until smooth, adjust salt to taste
- Top toasted chips with the black bean dip and the cheese
- Place back under the broiler to brown
- Top with salsa and serve
Video
Gluten-Free Green Chilaquiles Recipe
Ingredients
- 6 cups (about 3/4 bag) Xochitl Chips
- 1 tbsp Olive or Vegetable Oil
- 15 oz Can of Green Enchilada Sauce
- 6 Large Eggs
- 1/2 tsp Kosher or Fine Sea Salt
- 1/2 tsp Black Pepper
- 1/2 cup Fresh Cilantro Leaves chopped
- 1/2 cup Crumbled Cotija Cheese
- 1 Fresno Chili thinly sliced
- 1 jar Xochitl Salsa of Choice for serving
Instructions
- Preheat oven to 350 degrees. Place the tortilla chips on a sheet pan and cook for 5 minutes
- Heat the oil in a large skillet
- Add the enchilada sauce and cook, stirring, for 2 minutes
- Reduce the heat to medium-low
- Whisk the eggs with ½ teaspoon salt and ½ teaspoon pepper
- Pour into the hot sauce and cook, stirring occasionally, until the eggs are fully incorporated into the sauce and set, about 10 minutes
- Add the Xochitl chips back into the pan and stir to make sure they are fully coated with sauce
- Top with the cilantro and cheese and serve immediately
- Serve with salsa on the side
Gluten-Free Sloppy Joe Nachos Recipe
Ingredients
- 8 oz Ground Beef
- 8 oz Can of Tomato Sauce
- 1 cup Ketchup
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Chili Powder
- 1 tsp Dry Mustard Powder
- 12 oz Bag of Xochitl Chips
- 15 oz Can of Black Beans rinsed and drained
- 1 cup Vegan Mozzarella Cheese Shreds
- 1 cup Vegan Cheddar Cheese Shreds
- 1/2 cup Xochitl Salsa of Choice
- 1/2 cup Pickled Jalapeño Slices
Instructions
- In a large skillet, brown the ground beef over medium-high heat until no longer pink, breaking it up as it cooks.
- Add the tomato sauce, ketchup, onion, garlic, chili, and mustard powders. Bring to a boil. Reduce heat and let simmer for 10 minutes.
- Put a large oven proof skillet in the oven and preheat the oven to 350 degrees. When the oven has preheated, remove the skillet, and fill with the Xochitl chips. Pour the sauce over the chips, the beans over the sauce, then sprinkle the cheeses evenly over the top. Bake for 8-10 minutes or until the cheese melts.
- Top with the Xochitl salsa and jalapeño slices. Serve immediately.
South of the Border Oven-Fried Chicken
Ingredients
- Juice of 1 lime
- 6 tbsp Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- Kosher or fine Sea Salt
- Black Pepper
- 4 Bone-in Skin-on Chicken Thighs
- 8 cups Xochitl Chips
- 1 large Egg
- 1/2 cup Gluten Free All-Purpose Flour
- Gluten free non-stick cooking spray
Instructions
- Combine the lime juice, olive oil, chili powder, garlic and onion powders, 1 teaspoon salt, and ½ teaspoon pepper in a large food storage bag. Add the chicken thighs and make sure the marinade coats the chicken completely. Let marinate either at room temperature for 20 minutes or in the refrigerator for up to 4 hours. If refrigerated, let come to room temperature before cooking
- When ready to cook, preheat the oven to 400 degrees. Place a wire rack on a baking sheet and spray the rack with gluten free nonstick cooking spray
- Grind the tortilla chips into fine crumbs in a food processor or by putting in a food storage bag and rolling with a rolling pin. Place in a shallow bowl. Beat the egg with a teaspoon of water in another shallow bowl. Put the flour in another bowl and season with a pinch of salt and pepper
- Dredge each thigh first into the flour, then the egg, and finally in the Xochitl chips, making sure to coat well and press the Xochitl chips firmly onto the chicken. Place on the wire rack, spray with cooking spray, and bake for 45 minutes or until they reach an internal temperature of 165 degrees
Gluten-Free Easy Migas
Ingredients
- 8 Large Eggs
- 1 tbsp Cream or Milk
- 1 tbsp Water
- 1 tbsp Olive Oil
- 1 Small White or Yellow Onion
- 1 Jalapeño Pepper seeded, deveined, and minced
- 2 Cloves Garlic minced
- 1/2 tsp Ground Cumin
- 1/2 tsp Kosher or Fine Sea Salt
- 1/2 tsp Black Pepper
- 2 cups Xochitl Chips plus more for serving
- 1/2 cup Grated Mexican Cheese Blend
- 1/4 cup Xochitl Salsa Verde plus more for serving
- 1 Tomato diced
- 1 Avocado sliced
- 1/4 cup Fresh Cilantro Leaves
Instructions
- Whisk the eggs, cream or milk, and water together in a medium bowl
- Heat the oil in a large skillet over medium-high heat
- Add the onions and jalapeño pepper and cook, stirring, until the onion is soft and starts to brown, about 3 minutes
- Add the garlic, cumin, salt, and pepper and cook, stirring, for 30 seconds
- Lower the heat to medium-low, add the eggs, and cook, stirring occasionally until almost set, about 5 minutes
- Crumble the tortilla chips into the mixture, add the cheese and salsa, and continue to cook, stirring, until the eggs are fully cooked to your liking
- Serve sprinkled with tomatoes and topped with avocado slices and cilantro. Serve extra chips and salsa on the side
Chipotle Seafood & Pasta
Ingredients
Shrimp
- 1 ib Large Shrimp peeled & de-veined; tail on
- 1 jar Xochitl Chipotle Salsa
Pasta
- 8 oz Rigatoni Pasta
- 1/2 jar Xochitl Chipotle Salsa
- 8 oz Heavy Whipping Cream
- 1 tsp Corn Starch
- 2 tsp Water mix together with the 1 tsp of corn starch above
Salmon
- 2 tsp Olive Oil
- 2 tsp Butter
- 4 fillets Salmon
- 2 sprigs Fresh Rosemary or Dill
Instructions
Shrimp
- Marinate the large shrimp using 1/2 jar Xochitl Chipotle Salsa for 3-4 hours
- Add 5-6 large shrimp to each skewer
- Pre-heat grill to medium-high heat and grill skewers, rotating every 2 minutes until shrimp is no longer pink
- In sauce pan warm up 1/2 jar of Xochitl Chipotle Salsa
- Place cooked shrimp skewer on plate and drizzle the warm salsa on top
Pasta
- Cook pasta as directed
- Combine water and cornstarch in small bowl
- In a sauce pan warm the Xochitl Chipotle Salsa and the whipping cream; once warm add the cornstarch mixture
- Stir until sauce thickens
- Toss the pasta with the cream sauce and serve
Salmon
- Season both sides of the salmon with salt and pepper
- In a small frying warm the olive oil and 2 teaspoons of butter until melted
- Cook the salmon on medium-high heat until firm to the touch, flipping once
- Plate cooked salmon and garnish with a fresh sprig of rosemary or dill
Asada Verde Tenderloin
Ingredients
- 1 1/4 lb Pork Tenderloin
- 1 15 oz jar Xochitl Asada Verde Salsa
- 3 cloves Garlic
- Salt, Pepper, and Cayenne Pepper
- 2-3 tbs Extra Virgin Olive Oil
- 2 cups Cooked Beans
- 2 cups Cooked Rice
- 2 cups Side Salad
- 2 Avocados
Instructions
- Finely chop the garlic and season with the salt, pepper, and cayenne pepper
- Mix with the olive oil
- Cut 3-4 small holes in the tenderloin and stuff it with the garlic mixture
- Marinate for 2-4 hours in ½ jar of the Asada Verde salsa
- Warm the remaining salsa in a sauce pan
- Pre-heat grill to medium-high heat
- Grill the tenderloin 10 minutes per side or until fully cooked
- Slice the cooked tenderloin and plate, topping with the warm salsa and serve with beans and rice, a fresh side salad and the sliced avocado