Elotes/ Mexican Street Corn
Appetizer/Side dish
About 50 4oz servings
INGREDIENTS:
10 15.25 oz cans of sweet corn
30 oz jar of Real Mayonnaise
3/4 cup of lime juice
16 oz of chihuahua cheese or mexican cheese
8 oz of Cotija mexican grated cheese or you can even use parmesan cheese too. I have used both.
16 oz of Deb's Chica Loca Salsa
TRADITIONAL MILD OR MEDIUM
I recommend Traditional Medium or Traditional Mild
Garnish with chili powder and or a lime wedge and
Instructions:
Drain juice from corn, add lime juice, salsa and mayonnaise into a pot and cook on a low to medium heat. Mix ingredients together while cooking, and add the cheeses as you go. Once you see the cheese is melted, it is ready to serve. Garnish this dish with a lime wedge and sprinkle some chili powder on top. Quick and easy recipe...and always a hit at parties and gatherings. Very delish.
muy bueno!
Deb’s Chicken Fajitas
Main course
Family size/feeds 4-5 people
INGREDIENTS:
2 lbs of boneless skinless chicken breast
2 bell peppers your choice
I medium white onion
1 12 oz jar of Deb's Chica Loca Salsa your choice. I recommend using the Traditional Mild or Traditional Medium for this dish.
1/4 cup of olive oil or your preference of oil
1/4 cup of lime juice
1 pack of sazon (brand of your choice)
1 tbsp seasoning salt
Instructions:
Rinse chicken and cut the fat, cut into strips. Slice bell peppers and onion into strips, add oil to pan, just enough oil to cover bottom of the pan then saute chicken with lime juice. Add seasoning and sazon, then add bell peppers and onion and saute all together. Half way through add Deb's Chica Loca Salsa and continue to saute until fully cooked. Serve hot atop tortillas or makes a great topping on a delicious salad!
Chicken fajitas can be served on flour or corn tortillas. Pita bread, flatbread or your favorite breads make great options too! Also wonderful served topping off a salad or cooked pasta or rice!
Serve your favorite Deb’s Chica Loca Salsa with your favorite tortilla chips brand and savor the tastes of Mexico!!
Chili Cheese Dip
One of my absolute favorite appetizers and always a hit at every party or gathering!
There is something about warm cheesy appetizers that just are must haves at tailgating and sports game watching parties and other gatherings. Great for stove top or slow cooker. Easy to make.
8 15oz cans of Hormel chili with or without beans. I use both. You can also make your own chili too. We have a recipe for that too.
3 8oz Philadelphia cream cheese
3 cups of shredded extra sharp cheddar cheese
3 cups of shredded jalapeno pepper jack cheese
16 oz of Deb’s Chica Loca Salsa, I love to use Traditional Mild or Traditional Medium
To layer, evenly spread the softened cream cheese into the bottom of an ungreased pan or glass baking dish. Spread chili and your favorite Deb’s Chica Loca Salsa over the cream cheese. Then top it off with Extra sharp cheddar cheese and jalapeno jack cheese. This recipe can be baked in the oven at 350 degrees for about 20 to 25 min. Or you can just throw everything together in a slow cooker and cook. This can also be cooked in the microwave on high for 10 to 15 minutes.
This recipe is muy bueno and easy peasy!
Serves 50 4oz servings
This award winning Chili recipe is loaded with beef and beans. Fully flavored with Deb’s Chica Loca Salsa. This hearty dish is great for cold days enjoying a nice hot bowl of chili with some delicious cornbread on the side. Chili is also great during the warm seasons too such as for chili dogs and dips!!
Deb’s Chica Loca Award Winning Chili con Carne
5 lbs of ground beef, ground turkey or ground chicken
3 cups of pinto beans cooked
1 cup black beans cooked
2 14.5 oz cans of diced tomato
2 15.25 oz can sweet corn
2 lg green bell pepper diced
2 medium size fresh jalapeno pepper chopped
2 lg white onion diced
1/4 cup minced or chopped garlic
3 jars of your favorite Deb’s Chica Loca Salsa I love using
the Traditional mild and the Traditional Medium
1/4 cup of chili powder
4 tbsp of adobo seasoning
4 tbsp paprika
3 pks Hidden Valley Ranch Powdered Dressing
Brown meat in a large pot. Add in the beans, along with the rest of the ingredients. Add about 4 to 5 cups of water and boil for about 10 minutes and then simmer until you get the thickness you like. You can add more water if you like your chili on the soupy side. Enjoy this hearty and delicious recipe and keep warm this Fall and Winter Season. This chili can also be used in my Chili Cheese Nacho Dip! You can leave out the corn for the chili cheese dip.
"It's more than just for dippin and more than just for Mexican Cuisine!"
"It's more than just for dippin and more than just for Mexican Cuisine!"
Deb’s Chica Loca Salsa is a great staple for every kitchen, our wide variety of salsas make creating meals easy and fun! There is so much you can do, from creating dips, dressings, appetizers, soups, stews, salads, stir frying, main course meals, even pineapple salsa corn bread casserole!!
