Mexican Spice Recipes (Scroll to view all)
Three Cheese Quesadillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup Mozzarella cheese
1 teaspoon Spice Barn
Mexican Spice
1/4 teaspoon Spice Barn Crushed Red Pepper
3 green onions, sliced
jalapeno pepper, diced (optional)
4 12-inch flour tortillas
shredded lettuce
chunky salsa
sour cream
Combine cheeses; set aside. Combine Mexican
Spice and crushed red pepper. Rub a frying pan lightly with oil. Heat one
tortilla, turning after 1 minute. Cover half of tortilla with 1/4 of cheese
mix, 1/4 of seasoning, 1/4 of jalapeno, and 1/4 of onions; fold in half.
Cook over low heat until tortilla starts to become crisp. Turn and cook
other side. Remove from pan and cut into 4 wedges. Serve with shredded
lettuce, salsa and sour cream.
Nachos Plus
1 ripe avocado, peeled
1 teaspoon lemon juice
1/2 cup chopped onion
1/2 cup chopped tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1 can refried beans, heated
1/3 cup water
1/2 pound ground beef
2-3 teaspoons Spice Barn
Mexican Spice
2 cups shredded Mexican cheese blend
1 cup sour cream
7 oz. tortilla chips
Mash avocado with lemon juice. Stir in
onion, tomato, salt, and pepper. Brown beef, drain, stir in Mexican spice
and water; cook until liquid evaporates. Line a baking sheet with foil.
Arrange chips in a single layer. Top with spoonfuls of meat mixture and
refried beans. Sprinkle with cheese and bake at 400 degrees until cheese is
melted. Sop with avocado mixture an sour cream.
Mexican Salad
1 pound ground beef
16 ounce jar chunky salsa
1/4 cup water
1 tablespoon Spice Barn
Mexican Spice
1 head lettuce, torn in bite sized pieces
2 cups broccoli florets
1 small red onion, sliced into rings
1 carrot, shredded
1 chopped tomato
1 can green chilies, drained and chopped
3/4 cup shredded cheddar cheese
1 cup sour cream
tortilla chips
Brown beef; drain. Add 1 cup salsa , water,
and Mexican spice; bring to boil. Reduce heat and simmer for 20 minutes.
Cool. In a large salad bowl, layer vegetables in order given. Top with
chilies, beef mixture, and cheese. Combine remaining salsa with sour cream;
serve with salad and tortilla chips.
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