Friday, May 7, 2010

Chipotle Nachos

Chipotle Nachos – Spread a layer of white or yellow corn tortilla chips on a microwave-ready serving plate. Spoon Larry’s Chipotle Sauce over the chips, cover with grated cheddar or Monterey jack cheese, place in the microwave for one minute or until the cheese melts. Serves two to four.

Chicken Tacos with Ranchero Sauce

Chicken Tacos with Ranchero Sauce – Shred the meat from a quarter to a half of a baked chicken. Mince fine one half small sweet onion. Warm eight corn tortillas in a large heavy skillet or microwave. Warm the contents of one jar of Larry’s Ranchero Sauce. Make the tacos by placing a portion of chicken on each taco, top with a sprinkling of fresh onion, spoon Larry’s Sauce over the contents and serve. Serves two to four.

Chipotle Chicken Enchiladas Recipe

Chipotle Chicken Enchiladas – Warm one jar of Larry’s Chipotle Sauce over medium heat. Dip eight fresh corn tortillas in the sauce to slightly soften. Shred meat from a roasted chicken, spread portions on the tortillas and sprinkle with cheddar or Monterey jack cheese. Roll the enchiladas and place them in a roasting pan. Pour the remaining Chipotle Sauce over the

Ranchero Black Bean Chili Recipe

Brown three quarters pound of ground beef, turkey or pork, in a medium saucepan. Drain one 15-ounce can of black beans and add to the browned meat. Pour one jar of Larry’s Ranchero Sauce into the saucepan and cook over medium heat for 10 to 15 minutes. Serve with sour cream, grated cheese and tortilla chips. Serves two to four.

Southwestern Chicken Mole

Southwestern Chicken Mole – Warm one jar of Larry’s Southwestern Mole Sauce in a pan over medium heat. Place one pound of chicken thigh or breast meat in a roasting pan. Pour the Mole Sauce over the meat, cover and bake in the oven at 350’ for 35 minutes. Serve with rice or corn tortillas. Serves two to four.

Seafood in Ranchero Sauce

Seafood in Ranchero Sauce – Heat one jar of Larry’s Ranchero Sauce in a wide saucepan. Add one pound of peeled shrimp, scallops, tilapia or a combination. Cover and simmer over medium-low heat for ten to fifteen minutes, or until the seafood is cooked through. Serve with brown or white rice and a small wedge of fresh lime. Serves two to four.