OUR FAVORITE RECIPES

Check out creative ways to use our products

EASY PICO DE GALLO

Ingredients:

1 medium red onion chopped

5 roma tomatoes chopped

1 jalapeno chopped

If you want less heat take out seeds and veins before chopping

3 cloves garlic finely chopped

1 cup cilantro finely chopped

juice of two limes

salt and pepper to taste

Stir all together chill for an hour to blend all the flavors together. Serve and enjoy

SOUTHWEST GUACAMOLE

Ingredients:

5-6 ripe avocados mashed

3 cloves garlic finely chopped

1/2 cup red onion finely chopped

2-3 roma tomatoes finely chopped

1/2 cup cilantro finely chopped

1 jalapeno finely chopped

If you want less heat take out seeds and veins before chopping

salt and pepper to taste

Stir all together serve with your favorite tortilla chips

TOMATILLO SALSA

8 large tomatillos, husked and rinsed

2 TB freshly squeezed lime juice

1/4 tsp salt

1/2 cup cilantro chopped

2 cloves garlic

1 jalapeno coarsely chopped

Remove seeds and veins before chopping for less heat

In a blender combine all ingredients blend until slightly chunky. Chill to blend flavors. Serve over chips, on tacos or over your favorite grilled meat.

HEALTHY STUFFED POBLANOS

1/2 pound ground turkey

1/2 pound lean ground beef

1 tsp Zeke's Chipotle Dry Rub

1 package 8.8 oz ready to serve rice

(we used success boil brown rice)

4 large poblano peppers

1 cup enchilada sauce

(can substitute 1 cup roasted tomato salsa)

1/2 cup shredded Mexican cheese blend

minced fresh cilantro for garnish

1. Cook meat ans seasoning over medium heat until no longer pink. Break into crumbles, drain.

2. Prepare rice according to directions add to meat mixture

3. Cut peppers lengthwise in half, remove seeds. Place on foil lined baking pan, cut side down. Broil 4 inches from heat until skin blisters, about 5 minutes. With tongs, turn peppers.

4. Fill with meat mixture, top with sauce and sprinkle with cheese. Broil until cheese melts, 1-2 minutes longer. If desired top with cilantro.

BACON WRAPPED JALAPENO BITES

Ingredients:

8 oz cream cheese room temperature

12 large jalapenos

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

12 slices center cut bacon about 1 pound (not thick)

1. Heat oven to 400 line baking sheet with parchment paper

2. Halve 12 jalapenos lengthwise, remove seeds and ribs

3. Make filling mixed cream cheese with spices until well combined

4. Fill each half jalapeno with about 1 tablespoon of filling

5. Wrap each jalapeno with one slice of bacon secure with a toothpick

6. Arrange peppers cut side up on prepared baking sheet

7. Bake the poppers for 25-30 minutes until the bacon is crispy and lightly browned. Cool before serving

Serve with Zeke's Strawberry Jalapeno Jelly as a dipping sauce for that extra southwest kick!

SLOW COOKER BEEF CARNITAS

Ingredients:

1 (3lbs) boneless beef chuck roast

3 TB canola oil

2 large sweet onion thinly sliced

3 poblano pepper seeded and thinly sliced

1 jar (16oz) salsa or pico de gallo

2 TB packed brown sugar

2TB Zeke's Chipotle rub

1 TB Zeke's Mexican rub

Rub roast with spices and brown sugar. Sauté in oil until brown on all sides.

Place in slow cooker, place onions and peppers and salsa on top. Cook on high 6-8 hours.

Remove roast, shred with 2 forks. Skim fat from cooking juices, return meat to slow cooker to keep warm.

Serve with warm tortillas. Add toppings of choice such as cheese, cubed avocado, sour cream, fresh cilantro.