ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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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.
I created this wrap for Conrad’s restaurant, named for Conrad Hilton, the former owner of the historic landmark hotel La Posada de Albuquerque, where our cooking school is located. This dish has been very popular in the restaurant and in our full-participation weekend cooking classes.
Preparation Time: 3 to 5 minutes Yield: 6 appetizers
1 spinach or sun-dried tomato wheat tortilla (12-inch) 2 Tablespoons low-fat or nonfat herbed Chevre 2 Tablespoons Hot New Mexican Table Salsa (or salsa of choice) 1/2 cup loosely packed mesclun salad greens 1 Tablespoon Cilantro Pesto (recipe follows) Optional garnishes: 1 Tablespoon chopped fresh tomato 1 teaspoon pinon nuts Tomatillo Salsa
1. Lay the tortilla flat. Spread with the cheese followed by the salsa, greens, and pesto.
Roll tightly. If serving 1 person, cut diagonally into 3 pieces. If serving several, party style, cut on an angle into 1 to 2 inch pieces. Place vertically on a plate and garnish with the tomato, pinons, and salsa, if desired.