Papalote Roasted Tomato Salsa, Throwdown, Bobby Flay

Sauté Cubed Chicken Breast with Butter, a bit of Sour Cream and some Jack Cheese in a pan. Season with a pinch of salt and fresh ground pepper. Add mushrooms and Papalote Roasted Tomato Salsa to taste for a delicious, easy Pollo a la Crema dish.



Marinate Chicken with a Papalote Roasted Tomato Salsa and a bit of olive oil mixture. Chill overnight. Grill, pan fry or bake.



Chicken Thigh meat, about 1/2 lb. per person. Add One Chopped celery, Onion and about 3 medium carrots per person. Salt and Pepper to taste. Add about a cup of water and a cup of Papalote Roasted Tomato Salsa. Sprinkle in some oregano, a pinch of ginger and minced garlic. Cook in a pan, low heat, stirring often. Cook until Chicken starts shredding.



1 dozen chicken wings (thawed if frozen)
1 cup Papalote Roasted Tomato Salsa
1 1/2 cup sidral or apple cider
1 tbsp. brown sugar
1/2 tbsp. Worcestershire
1 1/2 tbsp. red wine vinegar

Simmer Papalote Roasted Tomato Salsa, sidral, brown sugar, Worcestershire, red wine vinegar for 45 minutes
Cool
Set half of the wing's sauce aside
Grill chicken wings for 10 to 15 minutes, cooking time may vary due to the size of the chicken wings
Remove from heat, toss with desired amount of the remaining sauce and serve



1/2 Cup Papalote Roasted Tomato Salsa
16 Cloves garlic minced
1/2 Cup flour
1 lb Potatoes Peeled and chopped
6 Cups broth
3/4 Cup Sour cream
2 Tbspoons Jack Cheese

Heat Papalote Roasted Tomato Salsa and garlic in large saucepan on medium heat for 5 minutes and stir often.
Add flour: cook and stir for 3 minutes
Add Potatoes and Broth bring to boil
Reduce heat to low, simmer 20 minutes or until potatoes are tender
Gradually add sour cream cook on low heat 5 min
Sprinkle each serving with cheese



2 cups of rice
1 clove of garlic
2 spoons of canola oil
2 cups of chicken (or vegetable or beef) broth
1 cup chopped celery
1 cup chopped carrots
½ jar of Papalote Roasted Tomato Salsa

Heat oil in a deep pot. Fry the garlic cloves cut in half and add rice, stirring constantly until it browns. Drain excess oil. Add broth, Papalote Roasted Tomato Salsa, celery and carrots. Stir and bring to boil. Cover and continue cooking in low heat. Once the rice dries it’s ready to serve.



1/2 pound tortilla chips
1/2 pound shredded chicken (barbecued, roasted or boiled)
1/2 yellow onion finely sliced
1 cup shredded swiss cheese
1 cup of Papalote Roasted Tomato Salsa
1 cup of water

In a deep pan mix water and Papalote Roasted Tomato Salsa. Bring it to boil and set low heat. Add the tortilla chips and let them soak. Mix chicken and onion in and top with cheese. Cover and allow to simmer with heat turned off. Serve with refried beans.



1/2 cup shredded cooked and seasoned chicken
2 corn tortillas
1 clove of garlic
3 toothpicks
1/2 cup of canola oil
1/4 cup sour cream
1 avocado sliced
1/2 cup cabbage finely sliced
Papalote Roasted Tomato Salsa
1 spoon chopped onion (optional)
Grated queso fresco to top

Place the chicken inside of the two tortillas. Roll them and secure with toothpicks. In a frying pan heat the oil and place half of the clove of garlic until brown and discard, this will let you know the oil is ready. Place the flauta on the pan until brown and turn. Drain excess oil on paper towels and remove toothpicks. Serve and top with sour cream, cabbage, avocado, cheese and onion. Cover with Papalote Roasted Tomato Salsa.

1lb Lean Ground Sirloin
4 tbl. Spns. Papalote Roasted Tomato Salsa
4 tsp. fresh cilantro
4 tsp. Chopped Scallion
In Small ball combine all ingredients
Salt and pepper as desired
Make into 4 patties and grill
Serve on favorite buns with favorite burger fixings
Top with avocado and salsa



Your Choice of Meat (Sirloin or Flank recommended) diced into 1"cubes. Season with Salt and Pepper. Throw in a pan with a bit of butter or oil. Brown then add your favorite veggies (Onions, Bell Peppers, Mushrooms recommended) and Cover with Papalote Roasted Tomato Salsa and about 3 tablespoons of water. Cover for 5 minutes in medium heat. Ready to serve with warm tortillas.



Boil about 1/2 lb. per person of Flank or Skirt steak with a dash of salsa, pepper and about a pinch of chili powder. Take out of the water once the meat is barely cooked. Let it cool. Pull or Shred the meat by hand or with a fork as thin as possible. Put the Shredded meat in a hot skillet with some oil and diced onions and sauté until done, add eggs to meat and scramble. Serve and top with Papalote Roasted Tomato Salsa.



Marinate your favorite steak or hamburger patties with a Papalote Roasted Tomato Salsa and a bit of olive oil mixture. Chill overnight. Grill, pan fry or bake!



2 lb top sirloin in cut in small cubes
1 jar of onion pearls
2 spoons of canola oil
1 teaspoon white pepper
1 generous dash of soy sauce
1 jar of Papalote Roasted Tomato Salsa

Fry the sirloin tips in a covered sauce pan. Stir and allow the juices to come out (about 10 min.). Add soy sauce. Let the meat brown. Add pepper, onion pearls and Papalote Roasted Tomato Salsa. Cover and continue cooking at low heat for 10 minutes. Serve with mashed potatoes.



2 spoons olive oil
1 lb cooked shredded beef
1 dozen battered eggs
2 large chopped tomatoes
1 chopped yellow onion
2 cloves of garlic, sliced
¼ cup cappers
1 jar Papalote Roasted Tomato Salsa

In a deep 10 or 12-inch frying pan stir fry garlic, onion and meat in the oil.
Add the egg batter. Add tomatoes, capers and Papalote Roasted Tomato Salsa. Use a spatula to cook evenly. Serve with corn tortillas or toast on the side.



1 jar Papalote Roasted Tomato Salsa
2 lbs. Skirt steak cut in 6 portions
1/2 chopped yellow onion
2 spoons of beer
Dash of garlic-pepper powder

Marinate meat with the rest of ingredients and refrigerate overnight.
Barbecue over mesquite charcoal to taste. Serve with flour tortillas.

Take a Pork Roast and rub salt and pepper on it then drown in Papalote Roasted Tomato Salsa. Refrigerate covered overnight. Place roast in a 450 degree preheated oven for 30 minutes. The hot temperature is going to give the roast a nice golden color. When the timer goes off re-set the oven temperature to 250 degrees. Cover and continue cooking for about 50-80 minutes until roast shreds with fork.



Marinate pork chops with a Papalote Roasted Tomato Salsa and a bit of olive oil mixture. Chill overnight. Grill, pan fry or bake!



1 table spoon vegetable oil
1/4 lb. Shredded jack cheese
6 large poblano peppers roasted, peeled and deveined
1 large yellow onion, sliced
1 garlic clove sliced
1 lb pork (to be shredded)
1/2 cup diced tomato
1 bay leaf
1 spoon fresh parsley finely chopped
1/2 teaspoon black pepper
Salt
1 jar of Papalote Roasted Tomato Salsa

Boil pork with salt and a piece of onion in one inch cubes. Once meat is tender, remove from broth and let cool off, shred and set aside. Put oil in a frying pan and add garlic, onion and meat. Stir in tomato, pepper, parsley and salt. Allow to cool off. Place poblano peppers on a baking sheet and stuff with meat and shredded cheese. Cover with Papalote Roasted Tomato Salsa and bake at 350 for 15 min. Serve individually. Serve with rice and beans.

1 cup Papalote salsa
1 cup cream cheese
1 pound small prawns (peeled and deveined)
1 cup chopped white onion
4 cloves minced garlic
1 cup shredded jack cheese
1/2 cup sliced black olives
12 corn tortillas

Sauté prawns with onion and garlic, until prawns turn pink. Remove from pan and set aside.
In warm heated pan melt cream cheese and add Papalote Roasted Tomato Salsa, until dissolved together. Microwave corn tortillas until soft and dip one at a time into the sauce. With tortilla flat arrange shrimp, cheese and olives, roll the tortilla and place into Pyrex. (Repeat until all enchiladas are put together side by side). Pour extra Papalote Roasted Tomato Sauce over enchiladas and 1/4 cup jack cheese.
Cover with foil and bake 25 minutes at 350.



Take Prawns, Any Fish, Crab Meat, Lobster Meat or Scallops and sauté with Veggies, White Cooking Wine, Garlic, Butter and Papalote Roasted Tomato Salsa to taste for a quick and easy meal. You can also serve this over your favorite Pasta!



Soak your favorite fish with Papalote Roasted Tomato Salsa and Grill.



Add a bit of Papalote Roasted Tomato Salsa to your Favorite Seafood Soup or Casserole recipe.



Barbeque oysters in the grill until they open, add Papalote Roasted Tomato Salsa and continue barbequing for a minute or two. Serve with a wedge of lime.



24 fresh oysters on the shell
Black pepper
Worcestershire sauce
½ pound grated jack cheese
Italian bread crumbs
Fresh chopped parsley
1 jar Papalote Roasted Tomato Salsa

Open the shells, place the oysters on a baking sheet.
Add black pepper, Worcestershire sauce, Papalote Roasted Tomato Salsa and Cheese.
Top with the bread crumbs and broil for 5 minutes.
Spread chopped parsley and serve 4 per guest.



2 sheets of flaky phillo dough
3 small cans of light tuna in water (drained)
1/2 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped olives
1 spoon canola oil
1 egg white to brush on
Black pepper
1 jar of Papalote Roasted Tomato Salsa

Stir fry tuna over low heat with celery, onion, olives and ½ jar of Papalote Roasted Tomato Salsa. Season with pepper. Cut dough circles about 2.2 inches and fill with tuna, fold and seal with a fork. Brush with egg white. Place on a nonstick oven tray a couple of inches apart. Cook at 350 degrees for 15 minutes or until brown. Serve as an appetizer. Serve the rest of Papalote salsa in a small bowl to dip or spoon on top.

1/2 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1/3 cup Papalote Roasted Tomato Salsa
1/2 tbsp. honey
1/2 lb. of baby spinach
1/3 red onion sliced thinly
1/4 cup queso fresco crumbled
1/3 cup of crispy bacon, rendered and chopped

Wisk together Dijon mustard, red wine vinegar, honey and Papalote Roasted Tomato Salsa
Toss spinach, red onion and bacon with 1 to 2 ounces of salad dressing, garnish with queso fresco



1/2 Cup Papalote Roasted Tomato Salsa
16 Cloves garlic minced
1/2 Cup flour
1 lb Potatoes Peeled and chopped
6 Cups broth
3/4 Cup Sour cream
2 Tbspoons Jack Cheese

Heat Papalote Roasted Tomato Salsa and garlic in large saucepan on medium heat for 5 minutes stirring often.
Add flour: cook and stir for 3 minutes
Add Potatoes and Broth bring to boil
Reduce heat to low, simmer 20 minutes or until potatoes are tender
Gradually add sour cream cook on low heat 5 min
Sprinkle each serving with cheese



4 Baking Potatoes
1/2 Cup Sour Cream
1/2 Cup Papalote Roasted Tomato Salsa
2 Tbl. spns. Chopped Cilantro
1/2 Cup Shredded Jack Cheese

Pierce potatoes once with a fork and bake them at 400 Degrees for 45-60 min or until soft
Remove potatoes from oven, slice off top and set aside
Scoop Potato meat out of each potato keeping skins intact
Mash with sour cream, fresh cilantro, and Papalote Roasted Tomato Salsa
Scoop mixture back into skins
Top with cheese



Marinate Firm Tofu overnight with Papalote Roasted Tomato Salsa and use in your favorite recipes.



Sauté your favorite veggies in a wok and add a splash of Papalote Roasted Tomato Salsa.



Brush Papalote Roasted Tomato Salsa on Grilled or Boiled Corn.



Mix Papalote Roasted Tomato Salsa with your favorite ranch dressing for a delicious Dip or Salad Dressing.



1 lb penne pasta
1/4 lb soyrizo (vegetarian chorizo)
1/4 light butter
1/4 yellow onion
1 teaspoon black pepper
Salt
1/4 cup chopped cilantro
1 jar Papalote Roasted Tomato Salsa.

Fry soyrizo in a small pan, med heat, without oil. Bring 2 quarts of water to a boil and add the pasta, onion, pepper and salt. When pasta is “al dente”, drain and serve in a bowl. Mix in butter, cilantro, soyrizo and Papalote Roasted Tomato Salsa. Keep it warm in the oven until ready serve.



3 eggs
1 spoon of vegetable oil
1 spoon of light butter
2 corn tortillas
1 slice of mild cheddar cheese
1/4 jar of Papalote Roasted Tomato Salsa

Heat up oil in a grill or flat pan and lightly fry the tortillas, once fried melt cheese in between the tortillas and place on a plate. With the cheese in between. Melt the butter in pan and cook the three eggs –sunny side up- and set them on top of the tortillas. Heat up the Papalote Roasted Tomato Salsa and cover the eggs. Serve with beans on the side.



1 pack of tostadas norteñas
1 cup of refried beans
1/2 shredded lettuce
1/2 cup fresh goat cheese
4 radishes, washed and sliced
1/2 jar of Papalote Roasted Tomato Salsa

Spread warm beans on tostadas and place on serving tray. Top with lettuce, cheese and radish and top with warm Papalote Roasted Tomato Salsa.

Mix Papalote Roasted Tomato Salsa with your favorite ranch dressing for a delicious Dip or Salad Dressing



Papalote Roasted Tomato Salsa with Refried beans and Jack Cheese and melt in the oven. A Great Dip!



Include Papalote Roasted Tomato Salsa in your 7 Layer Dip!



2 sheets of flaky phillo dough
3 small cans of light tuna in water (drained)
1/2 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped olives
1 spoon canola oil
1 egg white to brush on
Black pepper
1 jar of Papalote Roasted Tomato Salsa

Stir fry tuna over low heat with celery, onion, olives and ½ jar of Papalote Roasted Tomato Salsa. Season with pepper. Cut dough circles about 2.2 inches and fill with tuna, fold and seal with a fork. Brush with egg white. Place on a nonstick oven tray a couple of inches apart. Cook at 350 degrees for 15 minutes or until brown. Serve as an appetizer. Serve the rest of Papalote salsa in a small bowl to dip or spoon on top.

1/2 pound tortilla chips
1/2 pound shredded chicken (barbecued, roasted or boiled)
1/2 yellow onion finely sliced
1 cup shredded swiss cheese
1 cup of Papalote Roasted Tomato Salsa
1 cup of water

In a deep pan mix water and Papalote Roasted Tomato Salsa. Bring it to boil and set low heat. Add the tortilla chips and let them soak. Mix chicken and onion in and top with cheese. Cover and allow to simmer with heat turned off. Serve with refried beans.



3 eggs
1 spoon of vegetable oil
1 spoon of light butter
2 corn tortillas
1 slice of mild cheddar cheese
1/4 jar of Papalote Roasted Tomato Salsa

Heat up oil in a grill or flat pan and lightly fry the tortillas, once fried melt cheese in between the tortillas and place on a plate. With the cheese in between. Melt the butter in pan and cook the three eggs –sunny side up- and set them on top of the tortillas. Heat up the Papalote Roasted Tomato Salsa and cover the eggs. Serve with beans on the side.

2 spoons olive oil
1 lb cooked shredded beef
1 dozen battered eggs
2 large chopped tomatoes
1 chopped yellow onion
2 cloves of garlic, sliced
¼ cup cappers
1 jar Papalote Roasted Tomato Salsa

In a deep 10 or 12-inch frying pan stir fry garlic, onion and meat in the oil.
Add the egg batter. Add tomatoes, capers and Papalote Roasted Tomato Salsa. Use a spatula to cook evenly. Serve with corn tortillas or toast on the side.



1 lb penne pasta
1/4 lb soyrizo (vegetarian chorizo)
1/4 light butter
1/4 yellow onion
1 teaspoon black pepper
Salt
1/4 cup chopped cilantro
1 jar Papalote Roasted Tomato Salsa.

Fry soyrizo in a small pan, med heat, without oil. Bring 2 quarts of water to a boil and add the pasta, onion, pepper and salt. When pasta is “al dente”, drain and serve in a bowl. Mix in butter, cilantro, soyrizo and Papalote Roasted Tomato Salsa. Keep it warm in the oven until ready serve.



1/2 cup shredded cooked and seasoned chicken
2 corn tortillas
1 clove of garlic
3 toothpicks
1/2 cup of canola oil
1/4 cup sour cream
1 avocado sliced
1/2 cup cabbage finely sliced
Papalote Roasted Tomato Salsa
1 spoon chopped onion (optional)
Grated queso fresco to top

Place the chicken inside of the two tortillas. Roll them and secure with toothpicks. In a frying pan heat the oil and place half of the clove of garlic until brown and discard, this will let you know the oil is ready. Place the flauta on the pan until brown and turn. Drain excess oil on paper towels and remove toothpicks. Serve and top with sour cream, cabbage, avocado, cheese and onion. Cover with Papalote Roasted Tomato Salsa.



1 pack of tostadas norteñas
1 cup of refried beans
1/2 shredded lettuce
1/2 cup fresh goat cheese
4 radishes, washed and sliced
1/2 jar of Papalote Roasted Tomato Salsa

Spread warm beans on tostadas and place on serving tray. Top with lettuce, cheese and radish and top with warm Papalote Roasted Tomato Salsa.



2 sheets of flaky phillo dough
3 small cans of light tuna in water (drained)
1/2 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped olives
1 spoon canola oil
1 egg white to brush on
Black pepper
1 jar of Papalote Roasted Tomato Salsa

Stir fry tuna over low heat with celery, onion, olives and ½ jar of Papalote Roasted Tomato Salsa. Season with pepper. Cut dough circles about 2.2 inches and fill with tuna, fold and seal with a fork. Brush with egg white. Place on a nonstick oven tray a couple of inches apart. Cook at 350 degrees for 15 minutes or until brown. Serve as an appetizer. Serve the rest of Papalote salsa in a small bowl to dip or spoon on top.

2 cups of rice
1 clove of garlic
2 spoons of canola oil
2 cups of chicken (or vegetable or beef) broth
1 cup chopped celery
1 cup chopped carrots
½ jar of Papalote Roasted Tomato Salsa

Heat oil in a deep pot. Fry the garlic cloves cut in half and add rice, stirring constantly until it browns. Drain excess oil. Add broth, Papalote Roasted Tomato Salsa, celery and carrots. Stir and bring to boil. Cover and continue cooking in low heat. Once the rice dries it’s ready to serve.



2 lb top sirloin in cut in small cubes
1 jar of onion pearls
2 spoons of canola oil
1 teaspoon white pepper
1 generous dash of soy sauce
1 jar of Papalote Roasted Tomato Salsa

Fry the sirloin tips in a covered sauce pan. Stir and allow the juices to come out (about 10 min.). Add soy sauce. Let the meat brown. Add pepper, onion pearls and Papalote Roasted Tomato Salsa. Cover and continue cooking at low heat for 10 minutes. Serve with mashed potatoes.



24 fresh oysters on the shell
Black pepper
Worcestershire sauce
½ pound grated jack cheese
Italian bread crumbs
Fresh chopped parsley
1 jar Papalote Roasted Tomato Salsa

Open the shells, place the oysters on a baking sheet.
Add black pepper, Worcestershire sauce, Papalote Roasted Tomato Salsa and Cheese.
Top with the bread crumbs and broil for 5 minutes.
Spread chopped parsley and serve 4 per guest.



1 table spoon vegetable oil
1/4 lb. Shredded jack cheese
6 large poblano peppers roasted, peeled and deveined
1 large yellow onion, sliced
1 garlic clove sliced
1 lb pork (to be shredded)
1/2 cup diced tomato
1 bay leaf
1 spoon fresh parsley finely chopped
1/2 teaspoon black pepper
Salt
1 jar of Papalote Roasted Tomato Salsa

Boil pork with salt and a piece of onion in one inch cubes. Once meat is tender, remove from broth and let cool off, shred and set aside. Put oil in a frying pan and add garlic, onion and meat. Stir in tomato, pepper, parsley and salt. Allow to cool off. Place poblano peppers on a baking sheet and stuff with meat and shredded cheese. Cover with Papalote Roasted Tomato Salsa and bake at 350 for 15 min. Serve individually. Serve with rice and beans.



1 jar Papalote Roasted Tomato Salsa
2 lbs. Skirt steak cut in 6 portions
1/2 chopped yellow onion
2 spoons of beer
Dash of garlic-pepper powder

Marinate meat with the rest of ingredients and refrigerate overnight.
Barbecue over mesquite charcoal to taste. Serve with flour tortillas.