Mexican chili sauce Essay

Mixican Chili Sauce Use this sauce as you would catsup to season many foods. 2 largecans (28 oz. each) cut tomatoes 4 large cans (7 oz. each) diced greenchilies 1 can (6 oz.) tomato paste 1/2 cup diced green bell pepper 1/2elmon, end removed, chopped 2 tablespoons cocoa 1-1/2 teaspoons groundcumin 1/4 cup minced coriander (cilantro) Salt Quesadillas (recipefollows) Combine tomatoes and liquid, chilies, tomato paste, bell pepper,lemon, cocoa, cumin, and coriander. In a blender smoothly puree aportion of the mixture at a time.

Combine all the pureed sauce andseason with salt. Use sauce, or cover and refrigerate up to 1 week.Freeze for longer storage.

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One way to serve: spoon about 1 tablespoon sauce onot eachquesadilla; fold to enclose filling. Makes 2 quarts sauce. Quesadillas. Allow 2 flour tortillas, 7-inch size, for a serving.Lay tortillas slightly apart on 1 or more baking sheets. Sprinkle eachtortilla with about 1/3 cup shredded jack cheese. Bake in a 350[deg.

]oven until cheese melts, about 5 minutes. Use hot.

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