Westport Spice Southwestern Recipes.

Heat oil in a 3 quart saucepan over medium-high heat.

Add onion and garlic, cook until tender.

Add black beans, chicken broth, and Prairie Fire Chipotle Pepper Blend.

Bring to the boil, cover, lower heat and simmer for 15 minutes.

Mash enough of the black beans with the back of spoon to thicken sauce to desired consistency.

Add green chiles, stir, and simmer for an additional 10 minutes.

Ladle into soup bowls and sprinkle cheese over top if you like.

Cook the Penne pasta according to the package directions, drain and set aside.

Season the chicken breast halves with 1 teaspoon of Prairie Fire Chipotle Pepper Blend.

Grill the chicken until cooked through.

Meanwhile, in a 2 quart saucepan over medium heat, add the cream of chicken soup, milk, and 4 teaspoons of Prairie Fire Chipotle Pepper Blend.

Stir until smooth and bring to a gentle boil. Lower heat and simmer for 10 minutes, stirring often to prevent sticking.

Heat the vegetable oil in a large nonstick skillet over medium-high heat.

Add the chopped red and green bell peppers, chopped red onion, garlic, and 1 teaspoon of Prairie Fire Chipotle Pepper Blend.

Cook the vegetables just until crisp-tender.

Add the cooked vegetables to the sauce and stir to combine. Cook for an additional 2 minutes.

To assemble the dish, arrange equal amounts of pasta on individual plates with a grilled chicken breast on the side.

Spoon the sauce over the top of the chicken and pasta.

Sprinkle additional Prairie Fire Chipotle Pepper Blend over top of the pasta for color and added flavor.

In a 4 quart dutch oven over medium-high heat, brown beef, drain.

Add onions and garlic, cook until tender.

Add 2 tablespoons Prairie Fire Chipotle Pepper Blend and salt, cook for 30 seconds while stirring continuously.

Stir in both tomatoes and water.

Bring to a gentle boil, cover pot, lower heat and simmer for 20 minutes, stirring occasionally.

Add remaining 2 tablespoons Prairie Fire Chipotle Pepper Blend, beans and corn, stir, simmer an additional 15 minutes.

If desired, stir in additional salt to taste.

In a 3-quart saucepan, add diced tomatoes and Mesa Flats Chicken Enchilada Soup Mix. Stir until smooth.

Add the remaining ingredients: chicken broth, Mexicorn, and cooked chicken breast meat. Bring to a gentle boil, stirring often.

Lower the heat, cover, and let it simmer for 15 minutes, stirring occasionally.

If desired, serve the soup with a sprinkle of tortilla chips on top.

In a 3 quart saucepan, add cream of chicken soup and Mesa Flats Enchilada Spice Blend. Stir until smooth.

Add water, diced tomatoes, and green chiles into the mixture. Bring the mixture to a gentle boil over medium-high heat, then lower the heat and let it simmer for 5 minutes.

Arrange 2 flour tortillas at the bottom of a 9 x 13 inch baking dish.

Spread one-third of the chicken, enchilada sauce, and cheese evenly over the tortillas. Repeat this step twice.

Bake in a preheated oven at 350 degrees for 30 minutes, or until the edges are bubbly and the cheese is melted.

Heat vegetable oil in a 4-quart saucepan over medium heat. Add chopped onion and minced garlic, cooking until they become tender.

Add the remaining ingredients: tomato sauce, diced tomatoes with green chiles, Mesa Flats Enchilada Spice, dark brown sugar, and cocoa powder (if using).

Bring the mixture to a gentle boil. Then cover the saucepan, lower the heat, and let it simmer for 30 minutes, stirring occasionally.

In a 10 inch nonstick skillet over medium heat, add cooked chicken, Red River Fajita Spice Blend and water.

Bring to a gentle boil, lower heat and simmer 2 minutes or until liquid is evaporated, stirring often.

Arrange tortilla chips evenly over a large shallow broiler proof pan.

Top with chicken, jalapeno pepper, Cheddar and Monterey Jack cheese.

Place under broiler until cheese melted.

Sprinkle tomato, olives and onions over top.

Add salsa as desired.

Stir all ingredients into a medium size bowl, being careful not to break up the tomatoes.

Refrigerate for 1 hour before serving to allow flavors to blend.

Heat oil in a 10 inch skillet over medium-high heat.

Add onion, cook until tender.

Remove from heat, stir in 1 can chopped green chiles, cream cheese, 1 tablespoon milk, 2 teaspoons Border Bandito's Salsa Spice Blend, stir until blended.

Add chicken, stir.

Spread chicken mixture equally over edge of each tortilla, roll up, place in 9 x 13 inch baking dish seam side down.

In a medium bowl, stir in soup, sour cream, milk, remaining Border Bandito's Salsa Spice Blend and green chiles.

Spoon sauce over top of enchiladas, cover dish with foil, bake in a 350 degree oven for 30 minutes or until heated through.

Remove foil, sprinkle with cheese, bake 5 minutes or until cheese is melted.

Cut each avocado in half. Remove seeds and scoop avocado out with a spoon into a bowl, discard skins.

Add lime juice and coarsely mash avocado with a fork (1 cup).

Fold in salt, onions, garlic, sour cream, Border Bandito's Salsa Spice Blend and green chiles.

Chill in the refrigerator and serve with tortilla chips, fresh vegetables or over your favorite Mexican dish.

Combine all ingredients in a bowl, cover and refrigerate minimum of 60 minutes before serving with regular or blue tortilla chips.

Heat oil in a 10 inch skillet over medium-high heat. Add pork chops and cook until browned on both sides.

Arrange chops in a 7 x 11 inch baking dish.

In the same skillet, add cream of chicken soup, evaporated milk, green chiles, and Border Bandito's Salsa Spice Blend. Bring mixture to a gentle boil, stirring until thickened and smooth.

Pour gravy over chops, cover with foil, bake in a 350 degree oven for 30 minutes.

Serve pork chops with the creamy green chile gravy.

Heat oil in a 4 quart Dutch oven over medium-high heat.

Add chicken and cook until lightly browned on all sides.

Add onion and garlic, cook until tender.

Stir in chicken broth, Border Bandito's Salsa Spice Blend, salt, lime juice, corn and beans.

Bring mixture to a gentle boil, cover, lower heat and simmer 15 minutes, stirring occasionally.

Stir in cilantro and sour cream, cook 1 minute or until heated through, don’t boil.

In a bowl, blend the cream cheese, chopped green chiles and Border Bandito's Salsa Spice Blend.

Wrap tortillas and heat in oven or microwave only until softened or to package directions.

Spread the cream cheese mixture evenly over each tortilla to within 1/2 inch of the edge.

Tightly roll each tortilla up jelly roll fashion.

Place in a sealed container and refrigerate until well chilled and firm.

Slice each tortilla crosswise into 1/2 inch pieces and insert a toothpick in each.

Serve on a party platter.

In a large skillet, cook ground beef, onion, green pepper, and celery over medium-high heat until the meat is no longer pink.

Stir in diced tomatoes, ground mustard, brown sugar, Worcestershire sauce, apple cider vinegar, and Mesa Flats Enchilada Spice Blend.

Reduce heat to low, and cook for approximately 10 minutes, or until heated through, stirring occasionally.

In a large skillet, brown the ground beef with the onion and garlic until tender. Drain and then stir in the RoTel tomatoes, green chiles, Tumbleweed Taco Spice Blend, olives, and ketchup. Set aside.

In a separate bowl, combine the milk and eggs and set aside.

In a lightly greased 11 x 7 inch baking dish, place 1 cup of the crushed corn tortilla chips in the bottom.

Spoon half of the meat mixture evenly over the corn chips and then sprinkle half of the shredded cheddar cheese over the top.

Pour half of the milk-egg mixture over the top and repeat the layers with the remaining meat, cheese, and milk-egg mixture.

Bake in a preheated 350 degree oven for 30 minutes.

Spread the sour cream over the top and then sprinkle the remaining corn tortilla chips and cheese over that in that order.

Bake for an additional 10 minutes or until the cheese has melted.

Let the casserole sit for 5 minutes to firm up before slicing and serving.

In a large bowl, mix together the pork tenderloin, Tumbleweed Taco Spice Blend, and 1 tablespoon of oil.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

In a large skillet, heat the remaining 1 tablespoon of oil over medium heat.

Add the marinated pork to the skillet and cook until browned and fully cooked, about 8-10 minutes.

Add the minced garlic, diced onion, and diced bell pepper and cook until tender.

Stir in the diced tomatoes and black beans and cook for another 5 minutes.

Warm the flour tortillas according to package instructions.

To assemble the burritos, spoon the pork mixture onto each tortilla and wrap tightly.

Serve hot and enjoy your Tumbleweed Burrito!