Recipe of the month

Jalapeño Poppers, Jalapeño Dip & Dita-Rita!

Lindita’s Jalapeño Dip

4 - Slices bacon chopped

1 - Cup traditional Panko bread crumbs

2 - 4 oz canned diced jalapeño fire roasted, drained

2 - 8 oz packaged cream cheese

1 - Cup shredded cheddar cheese

1 - Cup mayonnaise

1/2 - Cup shredded Parmesan 

1 - Fresh jalapeño pepper, seeded and finely diced (optional) for topping

 

Preheat oven to 400°

Cook bacon and drain on towel. Add bread crumbs to drippings and stir to coat and lightly toast.

 

In a medium bowl, mix 1/2 bacon with the canned jalapeños, cream cheese, mayonnaise and cheddar cheese. Stir well.

 

Pour into baking dish and sprinkle with bacon, Parmesan, Panko and fresh jalapeño.

 

Cover with foil and Bake for 25-30 minutes.

 

Remove foil and bake for an additional 3-5 minutes to your liking for that golden top.

 

Serve with your favorite tortilla chips,  pita chips or just crackers ~ 

 

Lindita’s Baked Cream Cheese Jalapeño Poppers

1 - 8 oz package cream cheese, softened

1 - Cup shredded cheddar cheese

1 - 1/2 tablespoons Lindita’s Mild Salsa Mix

8 to 12 Jalapeño peppers, cut lengthwise and seeded

 1-2  tablespoons Panko bread crumbs 

 

* Bacon bits, finely diced jalapeño pepper to taste (optional)

 

* Plastic gloves 

 

Preheat oven to 375°

 

Line baking sheet with parchment paper or foil.

 

In a medium bowl, add soften cream cheese, cheddar cheese, and

 

Lindita’s Salsa Mix, mix well.

 

Spread and fill into jalapeño halves.

 

Please on baking sheet.

 

Sprinkle with bread crumbs and bacon bits over cheese filing.

 

Bake 25 to 30 minutes until peppers are nice and tender.

 

Serve on a beautiful platter to pass ~

 

Dita-Rita! (margarita)

2 oz - Tequila (your favorite)

1 -1/2 oz Triple - Sec liqueur 

1 oz - Lime juice

Orange Bitters  (for use in Cocktails)

Ice cubes

Lime wedge

 

Garnish margarita glass with lime wedge and salt rim.

 

Fill shaker with ice cubes and margarita glass 

 

Pour in tequila, triple - sec, lime juice into shaker and shake real good!

Strain into the glass.

Add two dashes of orange bitters and garnish with a lime wedge.

 

You’ll definitely be singing La Bamba!

 

 

Veggie’s provided by Dahlia Campus and Health & Well Being 

Email greenhouse@mhcd.org 

Farm Sales inquiries 720-583-4743

For more information for frozen tilapia filets & vegetables  www.bit.ly/dahliawebstore.com

Green boxes at www.bit.ly/dahliafoodbox.com  for pricing. 

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Lindita's Instant Salsa Mix Recipe Ideas

Lindita's Salsa makes a great traditional, salsa dip. It's also great over eggs, burritos, fajitas, nachos and all your favorite Hispanic dishes. Here are some additional recipe ideas to try.

Lindita's Guacamole Dip
1 Avocado.
3 Fresh chopped medium size tomatoes or 1 can of diced tomatoes.
1 Package of LINDITA'S INSTANT SALSA MIX.
Mix tomatoes with LINDITA'S INSTANT SALSA MIX.
Add 8 tablespoons of salsa mix to mashed avocado pieces, stir well, chill and serve. Salt to taste

Lindita's Party Dip
1.) 24 oz. Sour cream - For cracker spread or chip dipping.

1 Package of LINDITA'S INSTANT SALSA MIX, stir well, chill and serve.


 

Lindita's Meat Recipes

Great For Seasoning, Rub Poultry & Fish

Lindita's Taco Seasoning

Lindita's Mexican Chili

1 1/2 - 2 lbs. of ground meat.

1 Package of LINDITA'S INSTANT SALSA MIX.

Add LINDITA'S INSTANT SALSA MIX to 1 1/2 - 2 lbs. of ground beef or ground turkey.

Mix with meat, brown and simmer for tacos or chili.

Lindita's Mexican Hamburgers

Lindita's Mexican Meatloaf

1 1/2 - 2 lbs. of ground meat 

1 Package of LINDITA'S INSTANT SALSA MIX

Add LINDITA'S INSTANT SALSA MIX to 1 1/2 - 2 lbs. of ground beef or ground turkey.

Mix into meat for hamburgers or add to your favorite meatloaf recipe.