VEGETARIAN ENTREES

1/2 cup Papalote Roasted Tomato Salsa 3 eggs 1 tbsp vegetable oil 1 tsp butter 2 corn tortillas 1 slice of mild cheddar cheese Refried beans, as needed Heat oil in a frying pan and lightly fry the tortillas, once fried, melt cheese in between the tortillas and place on a plate. Melt the butter in a 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.

1/2 jar Papalote Roasted Tomato Salsa – Chipotle 1 pack of tostada shells 1 cup of refried beans 1/2 shredded lettuce 1/2 cup cotija cheese 4 radishes, washed and sliced Spread warm beans on tostada shells and place on a serving tray. Top with lettuce, cheese, radish, and warm Papalote Roasted Tomato Salsa.

1/3 cup Papalote Roasted Tomato Salsa – Serrano Tomatillo 1/2 tbsp Dijon mustard 1 tbsp red wine vinegar 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  Whisk together Dijon mustard, red wine vinegar, honey and Papalote Roasted Tomato Salsa Serrano Tomatillo. Toss spinach, red onion and bacon with 1 to 2 ounces of salad dressing. Garnish with queso fresco.