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LAYERED TACO DIP
(40 servings: 2 tablespoons of dip, 16 crackers each)
INGREDIENTS:
1 cup of Yucatan Salsa
1 cup of Yucatan Guacamole 1 can refried beans
1 cup sour cream
¼ cup of chopped green onions
¼ cup of sliced, pitted ripe olives
¼ cup sliced jalapeño peppers
your favorite chips or crackers
DIRECTIONS:
Spread refried beans on large serving plate; top with layers of sour cream, Yucatan Salsa & Yucatan Guacamole.
Sprinkle with green onions, olives & jalapeños. Refrigerate until ready to serve.
Serve as a dip or spread on a tortilla.
TIP:
Sprinkle with chopped, fresh cilantro.
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CRUNCHY QUESADILLAS
(Makes 24-36 wedges)
INGREDIENTS:
1 cup Yucatan Guacamole
1 (8 ounce) bag Mexican blend shredded cheese
2 tablespoons canned jalapeño slices, drained
1 (12 oz.) package fully cooked chicken fajita meat, chopped
1/2 cup canned fried onions
1 cup sour cream
12 homestyle flour tortillas
DIRECTIONS:
Combine the cheese, jalapeño slices, chopped chicken fajitas, fried onions and sour cream in a large mixing bowl.
Heat a large skillet or griddle to high heat. Place 2 or 3 tortillas on hot griddle. Top each tortilla with 1/3 cup of quesadilla mixture and top with another tortilla. Heat each side for 1 minute or until cheese is melted. Place on cutting board and cut into 4 or 6 wedges. Serve warm with Yucatan Guacamole.
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AVOCADO, SHRIMP & JACK CHEESE STRUDELS
(16 servings, 2 tablespoons each)
INGREDIENTS:
1/2 cup Yucatan Guacamole
5 sheets Phyllo dough
8 oz. Bay Shrimp
4 oz. Monterey Jack Cheese, shredded
Melted butter as needed
DIRECTIONS:
Combine shrimp, Yucatan Guacamole & cheese in mixing bowl. Cover & store in refrigerator.
Carefully brush each sheet of dough with melted butter & stack directly on top of each other.
(Hint: cover dough sheets not in use with a damp towel to prevent drying out.)
Line up filling mixture along one long edge of dough & roll as tightly as possible without tearing dough.
Transfer to sheet pan & bake in 400 degree oven for approximately 10 minutes or until golden brown and flaky.
To serve, slice roll into 2-inch pieces & transfer to plate.
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CHEESY GUACAMOLE DIP
(16 servings, 2 tanlespoons each)
INGREDIENTS:
1 cup of Yucatan Guacamole
8 oz. of cream cheese spread
1 cup Mexican shredded cheese
Your favorite snack crackers
DIRECTIONS:
Mix cream cheese spread, Yucatan Guacamole & shredded cheese until well blended; cover.
Refrigerate several hours or until chilled.
Serve with crackers or use as a bread spread for a sandwich.
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GUACAMOLE & CHICKEN SALAD
(4 servings)
INGREDIENTS:
1 cup Yucatan Guacamole
1 head lettuce, chopped
2 tbsp. chopped canned green chilies, drained
1 tbsp. chopped green onion
3 cups diced cooked chicken, chilled
4 tbsp. Italian salad dressing
1/3 cup sour cream
1/2 cup Monterey Jack cheese, shredded
1 can sliced black olives, drained
Salt & pepper, to taste
DIRECTIONS:
Mix lettuce, green chilies, onion & chicken with Italian salad dressing.
Sprinkle with salt & pepper.
Spoon into salad bowl or 9 x 13 inch pan.
Spread with sour cream. Cover with layer of Yucatan Guacamole.
Sprinkle with cheese & garnish with olives & tomatoes.
Cover and refrigerate for 2 hours.
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GUACAMOLE ENCHILADAS
(Serves 2 to 3)
INGREDIENTS:
Enchiladas:
1 cup Yucatan Guacamole
2 teaspoons chopped onion
Dash of garlic powder
2 cup grated Colby cheese
Salt & pepper
6 tortillas (corn)
Vegetable oil for frying
Sauce:
1 cup chicken bouillon
1 small can tomato sauce
1/2 small can diced tomatoes
2 teaspoons onion
Dash of salt & pepper
1 small can green chilies, chopped
Cornstarch
DIRECTIONS:
Enchiladas:
Add salt and pepper to Yucatan Guacamole.
Add onion and garlic powder.
Dip flat corn tortillas in hot oil for 3 seconds or until limber.
Place Yucatan Guacamole in center of tortilla and roll.
Place in small casserole dish - put 1/2 of cheese on top.
After sauce is added place rest of cheese on top.
Bake at 400 degrees for 10 minutes.
Sauce:
Combine remainder of diced tomatoes with bouillon, tomato sauce, onion, chopped chilies, salt & pepper. Bring to a boil.
Thicken with cornstarch to desired consistency.
Serve over enchiladas; also good over rice.
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CHICKEN & RICE SALAD WITH GUACAMOLE DRESSING
(Serves 8 to 10)
INGREDIENTS:
Salad:
1/2 cup cooked rice
2 large chicken breasts, cooked & cut into pieces
1 (10 oz.) package frozen peas, thawed but not cooked
1/2 cup chopped onion
1 cup chopped celery
1 teaspoon salt
1 teaspoon pepper
1/2 cup mayonnaise
Dash hot sauce
Chopped pimentos, if desired
Sauce:
1 cup Yucatan Guacamole
1/2 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1 cup sour cream
1/2 teaspoon grated onion
1/4 teaspoon garlic salt
1/2 teaspoon salt
Dash hot sauce
DIRECTIONS:
Mix salad ingredients together and set aside.
Mix sauce ingredients together in blender until smooth.
Chill. Spread on top of salad.
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GUACAMOLE SUB SANDWICH
(Serves 4)
INGREDIENTS:
1 cup Yucatan Guacamole
1 loaf sliced French bread (12" to 14" long)
2 green onions, sliced
1/2 cup bean sprouts
4 oz. sliced Cheddar cheese
2 (2 1/2 oz.) package of thinly sliced turkey
8 thin tomato slices
DIRECTIONS:
Cut bread into 16 slices about 3/4 inch thick, cutting to but not through bottom crust.
In blender container or food processor bowl combine Yucatan Guacamole & green onions.
Process until smooth. Stir in bean sprouts.
Spread avocado mixture on cut slices of bread.
Cut cheese and fold turkey as needed to fit bread slices.
Tuck cheese, turkey and tomatoes into slits.
Place on baking sheet.
Bake at 350 degrees for 15 minutes or until crisp.
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GUACAMOLE CHICKEN BURRITOS
(Serves 4)
INGREDIENTS:
1 cup Yucatan Guacamole
3 to 4 grilled chicken breasts, chopped into chunks
1 can of refried beans
Dash of salt & pepper
Dash of cumin
Dash of minced garlic
1 cup sour cream
1 cup Mexican shredded cheese
4 large flour tortillas
DIRECTIONS:
Combine all ingredients.
Roll 1 cup of mixture into each flour tortilla and bake at 350 degrees for 15 minutes.
Serve with Yucatan Salsa.
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