Kuner’s Southwestern RecipesBlack Bean Dip BLACK BEAN DIP Earthly black beans, seasoned with a kick of chili and cumin, are pureed with peppers, onion and garlic into a zesty dip. Great with raw vegetables or light chips. A southwestern sensation. 1/2 green pepper Coarsely chop green pepper, onion and garlic. Combine all ingredients in the food processor and pulse on and off to blend to desired consistency. Add salt & pepper to taste. Serve with chips and vegetables. *For smoother consistency: Replace black beans with Kuner’s Refried Black Beans with Lime Juice. Add your favorite hot salsa to taste. CHILE BEAN DIP Hot Stuff! A rich, fiery blend of our Refried Beans with Roasted Chiles and your favorite salsa. (Try green chile salsa.) 1 Tbsp. Vegetable oil Cook onions in oil until tender. Add refried beans and salsa, cooking over low heat until warm. Add cheese and stir constantly until melted. Serve with tortilla chips. SOUTHWESTERN CORN SALSA A bright, bold Southwest combo. Supersweet corn, rich tomatoes and zingy pepper with a tang of lime, this makes a zesty companion to burgers or chicken. It’s also great with chips or guacamole. 1 can (14-1/2 oz.) Kuner’s Tomatoes & Jalapenos Diced with Green Chiles To prepare, combine all ingredients. Cover and refrigerate 30 minutes to 24 hours to let flavors blend. *For a more savory salsa: Replace Kuner’s Gold ‘N White Corn with Kuner’s Corn ‘N Peppers. HEARTY MEXICALI DIP A hearty party dish for festive buffets and pot lucks. Be sure to have plenty of tortilla or taco chips for serious dipping. 1 Tbsp. vegetable oil Saut onions in vegetable oil until tender and set aside. Brown ground beef in a large frying pan and drain. Add cooked onion, refried beans, tomatoes, chopped green chiles and cumin. Bring mixture to a boil, stirring constantly. Spread hot dip into a 9″ pie plate. Top with sour cream and sprinkle on shredded cheese. Serve with tortilla or taco chips. *For a milder flavor: Replace Pintos ‘N Chiles with Kuner’s Refried Black Beans with Lime Juice PICANTE BEAN SIDE DISH These cowboy beans have just the right punch. 1 Tbsp. vegetable oil Cook onion, garlic and bell pepper in oil until tender. Lightly drain beans and tomatoes and add to onion mixture. Cook to desired consistency. Serve over rice or in a side bowl with fresh lime juice and/or a little brown sugar if desired. SOUTHWESTERN CORNBREAD Fresh from the oven, this homey moist cornbread is full of corn, chiles and cheese. 1 cup yellow cornmeal Preheat oven to 400 degrees F. Grease 9″ cast iron skillet or 9″ square baking pan. Combine cornmeal, flour, baking powder, baking soda and salt in large mixing bowl. In a medium bowl, beat eggs, yogurt, milk & oil. When blended, mix in drained Corn ‘N Peppers and onion. Add liquid mixture to dry mixture and blend just until moistened. Pour half of batter into skillet or pan and top with a layer of half the green chiles and half of both cheeses. Pour on rest of the batter and top with remaining cheese and chilies. Bake 30 to 40 minutes until toothpick inserted in center comes out clean. Serve hot in wedges or squares. A bright, bold Southwest combo. Supersweet corn, rich tomatoes and zingy pepper with a tang of lime, this makes a zesty companion to burgers or chicken. It’s also great with chips or guacamole. 1 can (14 1/2 oz.) Kuner’s Tomatoes & Jalapenos Diced with Green Chiles *For a more savory salsa: Replace Kuner’s Gold ‘N White Corn with Kuner’s Corn ‘N Peppers. CHICKEN FAJITAS WITH PICANTE BEANS Tender strips of lemony chicken, spicy beans, and fresh cilantro, all rolled up into warm tortillas. Serve with salsa, and ride off into the sunset. 1 lb. boneless, skinless chicken breast cut in small strips Place chicken in gallon size zip lock bag, pour in lemon juice, garlic, olive oil and salt and pepper. Seal bag and let chicken marinate 30 minutes or overnight in the refrigerator before cooking. Drain chicken, discard marinade. Saut chicken in additional oil until no longer pink while heating beans and cumin in a separate pan. When chicken is done, mix in chopped tomato, onions and cilantro. Remove from heat. When beans are warm, combine with chicken mixture. Place chicken and picante bean filling in the middle of each tortilla. Roll up and top with desired amount of salsa tomatoes. TAMALE PIE Rich, thick chili in a cornbread crust, this pie is a Southwestern kid-pleaser. 1 lb. lean grouud beef (or turkey) Preheat oven to 350 degrees F. Brown beef in skillet. Drain Corn ‘N Peppers and add to skillet. Stir in Chili Beans, Chili Tomatoes, onions and garlic. Cook uncovered for 10 minutes. And pour into an 8″ square baking dish. In a medium mixing bowl, combine corn muffin mix, egg and milk just until moistened. Spoon over meat mixture and bake 30-35 minutes until topping is set. Top with remaining cheese and dust with chili powder. Bake 5 minutes more to melt cheese. QUICHE WITH CORN ‘N PEPPERS A hearty breakfast or brunch dish, this quiche freezes and reheats beautifully. 2 (9″) pastry shells Preheat oven to 450 degrees and bake pastry shells for 12 minutes until lightly browned on the edges. While pastry shells cool, drain Corn ‘N Peppers and chopped green chiles. Mix Corn ‘N Peppers, green chilies and onions in a medium bowl. Divide mixture between the 2 pastry shells. Sprinkle shredded cheese evenly, over the filled shells. Beat together eggs, half-and half, salt, and cumin. Pour equally over both quiches. Bake in preheated 375 degrees F oven for 40 to 45 min. Each quiche serves 6. A quick fix, Southwestern favorite. Serve with a fresh green salad, and dinner’s ready. 1 can (15 oz.) Kuner’s Black Beans with Spices Preheat oven to 425 degrees F. Lightly drain Black Beans with Spices, Gold ‘N White Corn and Chili Beans. Mix together in a bowl with green chiles and onion. Layer tortillas, bean mixture and cheese in a lightly greased 2 quart covered casserole, ending with cheese layer. Bake uncovered for 10-15 min, cut in wedges and server hot with Kuner’s Salsa Tomatoes. QUICK SOUTHWESTERN BLACK BEAN CHILI This old southwestern classic is chock-full of colorful vegetables, including plenty of Supersweet corn. The longer it cooks, the better it tastes. And it’s even better a day or two later. Make up a big batch (it freezes beautifully). 1 lb. ground beef (or turkey) In large flame proof pot or Dutch oven, crumble ground beef. Cook over medium-high heat until no longer pink; drain. Stir in onion, garlic, bell peppers, and Chili Tomatoes with juice, cumin, oregano and allspice. Reduce heat and simmer mixture, covered for 15 minutes, stirring occasionally. Add Black Beans and Corn ‘N Peppers. Cook, uncovered, 10 minutes longer. Season with salt and cayenne pepper to taste. Serve chili garnished with cheese and cilantro if desired. CHICKEN CHILI Tender chunks of chicken, Supersweet corn and real Southwestern spices make this a distinctive Southwestern choice. Serve with a side of rice and finish with Jack cheese for a casual but elegant meal. 1 Tbsp. vegetable oil In a large skillet or Dutch oven, saut celery and onion in oil until tender. Add Chili (or Picante) Beans, Chili Tomatoes, Corn ‘N Peppers, cooked chicken, oregano and cumin. Simmer for 30 minutes over low heat. Serve garnished with shredded Jack cheese, cilantro, and sliced olives. SANTA FE STEW This robust vegetarian-style stew is full of crisp, fresh vegetables. With hominy, picante beans and chili spices, it’s the flavor of Old Santa Fe. 1 Tbsp. vegetable oil Saut onion, squash, bell pepper and garlic for 5 minutes over medium heat. Add chicken broth and simmer for 5 minutes. Add Picante Beans, Chili Tomatoes, and drained Pepi Hominy. Simmer for another 15-20 minutes. Serve warm garnished with cilantro, sour cream and shredded Cheddar cheese. The taste any cowboy would ride all day for. Delicious beans, cooked with authentic Southwestern spices and tangy bar-b-q sauce. Great with grilled meats or on top of hot dogs and hamburgers. 6 slices of bacon Preheat oven to 350 degrees F. Grease shallow, ovenproof dish, set aside. Fry up bacon, set aside, saving drippings. Combine bacon drippings with ketchup, molasses, brown sugar, onion, celery and pepper. Add beans, mustard, hot pepper sauce and mix well. Place beans in dish and sprinkle with crumbled bacon strips. Bake for 30 minutes covered and then 30 minutes uncovered. |
Kuner's Southwestern Recipes
