Recipe of the month
Lindita's Breakfast - Migas with Papitas & Refried Frijoles! Introducing Special Guest Erika Manilla
Lindita’s Famous Refried Beans
1/2lb. - Pork Chorizo
1 - 30oz Can refried beans
3 - tbsp Bacon dripping (grease)
1 - Cup Lindita’s Hot Salsa
In a large skillet breakup chorizo and cook 7 - 10 minutes or until fully cooked.
Add canned refried beans and mix well.
Add bacon bacon drippings, continue to stir.
Add a cup of salsa and cook until you get that refried texture.
Sprinkle with your favorite cheese…..
Serve with your favorite Mimosa!
Papitas (Potatoes)
1 - lb. Bag of mixed yellow and red petite potatoes
1 - tbsp Olive oil
1/2oz - Bag of Lindita’s Hot Salsa Mix
Salt to taste
Cut potatoes in quarters, add oil and salsa mix into a gallon ziplock bag.
Place in refrigerator for at least 1 hour. I prefer overnight for that extra kick!!
In a large skillet add oil and potatoes. Cook till roasted.
Lindita’s Migas
8 - Eggs
8 - Corn Tortillas
1/2 - To a cup of Lindita’s Salsa
6 oz - Shredded Colby Cheese (or your favorite)
Pinch of fresh cilantro
3 - tbsp Olive or corn oil
Beat the eggs, cut the tortillas into short strips.
Preheat 3 ounces of oil, add cut corn tortillas.
Cook and stir occasionally until the tortilla strips are golden brown and become crispy.
Pour in the beaten eggs into the pan. Let it set for about a minute.
Stir and continue cooking until eggs are cooked.
Add your favorite salsa. Stir well for about a minute.
Top with with your favorite shredded cheese.
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.