!Quierras Mas!      Mexican Relish

Recipes

!Quierras Mas! Cheese Quesadillas

8 corn or flour tortillas

3 cups of white Mexican cheese

1 cup of diced tomatoes

1 jar of !Quierras Mas! Mexican Relish

Olive oil or butter

In a large skillet, place a small amount of olive oil or butter and heat.  Take 1 tortilla add 1 handful of cheese, 2 tablespoons of relish, and some tomatoes.  Spread on tortilla and cover with another tortilla.  Place in skillet and heat until cheese is melted, and serve.  Makes 4 servings.

 !Quierras Mas! Grilled Cheese Sandwich

2 slices of bread (any bread will do)

1 ¼” thick slice of Velveeta cheese

Butter or olive oil for cooking

Using a large skillet or griddle, place a small amount of oil or butter and melt.  Take bread slices and add Velveeta slice and a spoonful of relish and cover with other bread slice.  Place in skillet or griddle and heat, turning several times to melt cheese.  When done, slice and serve.

 !Quierras Mas! Breakfast Tacos

 1 egg

Small amount of bacon, sausage, ham or chorizo (your choice)

1 corn or flour tortilla

½ cup of cheese (your choice)

 Scramble 1 egg in a small skillet.  Cook desired meat and chop into small pieces.  Heat tortilla in microwave for 15 seconds and lay flat on plate.  Add cheese, scrambled egg, meat and a tablespoon of relish.  Fold and eat.

 !Quierras Mas! Caldo de Pollo y Arroso

 5 cloves of garlic, slightly mashed to release flavor

1 lb de-boned chicken

2 cups of brown rice

12 oz bag of frozen chopped onions

1 can chicken broth

1 cube of chicken bullion

1 can of black beans – with juice

3 cups of chopped celery (keep trimmings for creating broth)

1 bunch of cilantro

2 cups of cubed zucchini squash

1 16 oz. can of tomato juiced

1 small avocado

1 small package of pepper jack cheese

1 jar of !Quierras Mas! Mexican Relish

In a 5 quart soup pot add 4 quarts of water, 1 lb of boneless chicken, 1 chicken bullion cube, celery trimmings,12 oz., bag of frozen onions and garlic.  Bring to mixture to boil and cook until chicken is done.  Remove chicken and set aside to cool before shredding. Remove celery trimmings and garlic pods from broth and discard.  Add rice to broth and bring back to boil until cooked.  When rice is cooked, add chopped celery, tomato juice, can of chicken broth, zucchini squash, black beans, and salt and pepper to taste.  Garnish bowls of Caldo with cilantro, shredded pepper jack cheese, and avocado.

!Quierras Mas! Fiesta  Mexicana Pasta Salad

1 bag of Wacky Mac pasta

1 can of black beans

1 jar of !Quierras Mas! Mexican Relish

1 package of goat cheese

1 4 oz can of chopped black olives

½ red onion

1 cup of loosely chopped Cilantro

¼ container of grape tomatoes

Boil pasta in a 5 qt. Soup pan with a little olive oil until done.  Drain and let cool.  While pasta is cooling, combine ¼ cup of olive oil, 1 cup of chopped red onion, sliced grape tomatoes, crumbled goat cheese, chopped black olives, cilantro and Mexican Relish (drained) in a large bowl.  Add cooled pasta to mixture and mix  well.  Serve with jalapeno bread.

!Quierras Mas! Cheesy Chicken  Enchiladas

1 bag of corn tortillas

1 jar of !Quierras Mas! Mexican Relish

1 8 oz. Bag of Kraft Mexican Four Cheese

1 8 oz. Package of cream cheese

1 2 lb box of Velveeta cheese

1 bunch of green onions

1 lb of boneless chicken

1 cup of chopped cilantro

Cheese Filling Preparation:

In a large food processor combine cream cheese, green onions (chopped), 1/8 cup of cilantro,  one half of the Velveeta cheese, package of Kraft cheese and the !Quierras Mas! Mexican Relish (drain juice into separate bowl).  Pulse until mixed thoroughly, remove and place into bowl and mix in shredded chicken.  Lay tortillas on a large plate and using a tablespoon place filling in the center from end to end, roll up and place in a baking dish.

Cheese Sauce Topping:

Using a double boiler melt down the remaining half of the Velveeta cheese, ½ cup of the reserved juice from the !Quierras Mas! Mexican Relish and 1/8 cup of cilantro.  When melted, pour mixture over enchiladas and place baking dish in oven for 20 to 25 min.  When finished, garnish with chopped tomatoes and green onions.

!Quierras Mas! Ceviche

 I love Ceviche.  It reminds me of my favorite vacation spot, which is the Mayan Riviera of Mexico.  The sandy beaches, Cuban cigars and the swaying palm trees are what I think about when I fix this dish.  Ceviche is different in that lemon juice does the actual cooking.  Ceviche is best served with fresh corn tortilla chips and a frozen margarita.

3 lbs of medium raw shrimp, cleaned and divined

4 large tomatoes

6 limes juiced

4 lemons juiced

1 cup chopped cilantro

1 Jar !Quierras Mas! - Mexican Relish

1 red onion chopped

3 tbs tomato sauce

Salt and pepper to taste

Place shrimp in bottom of glass baking dish and and spread evenly.  Empty the jar of Quierras Mas Mexican Relish into a blender and pulse 1 to 2 times.  Empty blender into bowl, mix with lemon juice, lime juice and cilantro then cover shrimp with mixture.  Place in refrigerator for 4 hours.  That’s right, the juices will actually cook the shrimp.  “Go figure!”  Mix in remaining ingredients and serve with corn chips.

!Quierras Mas! Cheddar Jack Omelette

4 Eggs

1/4 tsp Black Pepper

1/4 tsp Creole Seasoning

1/4 tsp Cracked Black Pepper

1/4 tsp Lawry's Seasoned Salt

1/4 C Milk

1 C Shredded Cheddar Cheese

1 C Shredded Monterey Jack Cheese

5 T !Quierras Mas! Mexican Relish

Wisk eggs, milk, and seasonings in large bowl.  Pour into non-stick skillet placing cheese and Mexican Relish in middle.  When eggs start to cook on bottom, lay one half of mixture over onto the other half.  Cook until eggs are done and serve with a spoonful of Mexican Relish on top.

If you have a favorite recipe that would go great with our Mexican Relish, please send it to us through our Guest Book page for all to see.

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