Recipes

• Texas Sunrise Tacos

  Combine first three ingredients. Drizzle oil onto large nonstick pan. Whisk whole eggs and egg whites until blended; pour into preheated oiled pan. Cook on medium heat 2-3 minutes until soft set, stirring occasionally. Spoon eggs onto tortillas; top with cheese, tomato mixture and cilantro. Fold in half and serve.

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  Slow Cooker Chile Verde

  Brown onion, garlic and cubed pork in oil until browned. Transfer to slow cooker and add remaining ingredients. Cover and cook on high for 3 hours or low for 7-8 hours.

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  Mexican Pesto

  Place the pumpkin seeds in food processor, pulse until coarsely chopped. Add cilantro, cheese, garlic, salt and oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.

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  Mexican Chicken Casserole

  Combine broth and 1 can chilies in a large skillet, bring to a boil. Add chicken, reduce heat and simmer about 15 minutes, until done. Remove chicken from liquid, reserving liquid and cool chicken. Spread meat and set aside. Preheat oven to 350. Heat oil in skillet and add 1 can chilies and onion, sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey jack cheese, cream cheese and enchilada sauce; stir well. Stir in chicken, cook 2 minutes and remove from heat. Place 4 tortil

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  Jalapeno Popper Chicken

  Stir together the cheeses and jalapeno in a small bowl. Cut a slit horizontally through the thickest side of each breast and fill with ¼ of the cheese mixture. Secure with toothpick. Roll each chicken breast in bread crumbs to coat. Heat the oil in a skillet and cook chicken until juices run clear, about 8 minutes per side.

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  Jalapeno Omelet

  Heat oil in skillet over medium heat. Add mushrooms and peppers; sauté until soft. Sprinkle with basil and remove from pan. Pour eggs into pan and return to heat. Cook eggs until semi-sold and flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.

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  Jalapeno Couscous

  Bring 4 cups and 2 T. OLIVE MILL olive oil, such as Organic to a boil. Place the couscous in a large mixing bowl. Pour the boiling water over and wrap bowl tightly with plastic wrap. Once the couscous has absorbed the water, unwrap and mix well. Set aside. Drizzle the corn with 1 T. jalapeno oil, salt and pepper and grill on all sides until nicely charred. Allow corn to cool and cut kernels off, set aside. In a medium sauté pan with jalapeno oil, sauté the shallots and scallion until soft

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  Jalapeno Corn Bread

  Mix together and pour into 9″ baking pan. Bake at 400 for 20 minutes. Cut into square, serve warm.

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  Ensenada Black Bean Dip

  Heat oil in skillet and sauté the onions, add black beans and mash until smooth. Add remaining ingredients except cheese and juice and simmer until heated through. Place beans in a small bowl, sprinkle with lime juice and cheese. Enjoy!

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  Cilantro Lime Dressing

  Place pepper, garlic and ginger in food processor, pulse until finely chopped. Pour in the juice, honey, balsamic and seasonings. Add cilantro and pulse to blend. Slowly add jalapeno oil into the dressing. Serve drizzled over any salad and grilled chicken breast.