First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
Why not make nachos with fresh fruit salsa on a mild cream cheese or goat cheese base? They’re delicious and quick and easy to prepare. In fact, you can pass the toppings and let your guests make their own nachos. Select fruits of three different colors, such as watermelon, strawberries or seedless red grapes; peeled green kiwi or seedless green grapes or honeydew; and banana or other favorites.
Preheat the broiler. Slice each tortilla into 8 pie-shaped wedges. Combine the sugar and cinnamon in a shallow bowl. Quickly dip the tortilla wedges in water, drain briefly on paper toweling or a clean dishcloth, and dip one side in the cinnamon sugar. Arrange on a baking sheet without overlapping. Broil for 2 to 3 minutes, until toasted; let cool.
Plase the fruit in a serving bowl and stir well to combine. In another serving bowl, combine the cheese with the Triple Sec, if using.
Serve a plate of the cinnamon crisps and the bowls of fruit salsa and cheese, or, just before serving, spread the cheese on each cinnamon crisp and top with the salsa.
Per Serving: Calories 315, Protein 10g, Carbohydrates 56 g, Fiber 4 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 2 g, Sodiu,m 462 mg. (Analyzed with watermelon, strawberries and green grapes.)
Note: Cut the calories almost in half by substituting corn tortillas.