Baja Dip Recipes

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BAJA GARLIC SHRIMP



Baja Garlic Shrimp image

Provided by Marcela Valladolid

Time 18m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 pound medium shrimp, peeled and deveined, tail on
Salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley leaves
Serving suggestion: cooked white rice

Steps:

  • Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

BAJA SAUCE



Baja Sauce image

This is a tasty white sauce to use on Mexican dishes.

Provided by TEXASDOLL714

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 3h25m

Yield 8

Number Of Ingredients 8

¼ red bell pepper, seeded and chopped
1 jalapeno pepper, sliced
2 tablespoons diced onion
1 cup mayonnaise
1 tablespoon vinegar
¼ teaspoon cracked black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin

Steps:

  • Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 1.6 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 156.6 mg, Sugar 0.6 g

BAJA PIE



Baja Pie image

Make an easy tortilla "crust," then fill with rotisserie chicken, beans, and Mexican seasonings.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

5 corn tortillas (6 inch)
1 tablespoon butter or margarine, melted
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 medium tomato, cut into 6 slices
1 medium avocado, pitted, peeled and chopped

Steps:

  • Heat oven to 325°F. In 9-inch glass pie plate, arrange tortillas, overlapping and extending to edge or slightly over edge of plate. Brush edges of tortillas with melted butter.
  • In large bowl, mix chicken, beans, salsa, taco seasoning mix and 1/2 cup of the cheese. Spoon chicken mixture onto tortillas.
  • Bake 25 to 30 minutes or until hot. Sprinkle with remaining 1 cup cheese. Bake 2 to 4 minutes longer or until cheese begins to melt. Top with tomato and avocado.

Nutrition Facts : Calories 430, Carbohydrate 35 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 10 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 3 g, TransFat 0 g

BAJA DIP



Baja Dip image

Make and share this Baja Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 20m

Yield 3 cups

Number Of Ingredients 7

1 cup hummus (commercial or homemade)
1 medium avocado, peeled and cut into 1/2 inch cubes
1 tablespoon fresh lime juice
1/2 cup commercial chunky salsa
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
tortilla chips

Steps:

  • Spread the hummus over the bottom of a 1-quart glass dish.
  • Next, sprinkle evenly with avocado.
  • Sprinkle lime juice over the avocado; season lightly with salt and pepper if desired.
  • Top with salsa, sour cream, and cilantro.
  • Cover and chill until ready to serve.
  • Serve with tortilla chips.

Nutrition Facts : Calories 340.6, Fat 25.9, SaturatedFat 7.6, Cholesterol 16.9, Sodium 600.2, Carbohydrate 22.4, Fiber 10.2, Sugar 1.9, Protein 9.8

BAJA POT ROAST



Baja Pot Roast image

This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream.

Provided by Charlize Jamieson

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 5h25m

Yield 16

Number Of Ingredients 12

1 (4 pound) boneless beef chuck roast
sea salt and ground black pepper to taste
3 tablespoons olive oil
1 (24 ounce) bag baby potatoes
2 cups baby carrots
1 ½ cups pico de gallo
1 cup canned diced green chiles, drained
½ cup chopped jalapeno peppers
1 (1 ounce) envelope taco seasoning mix
1 tablespoon garlic pepper seasoning
1 teaspoon red hot sauce
1 teaspoon chili powder

Steps:

  • Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
  • Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 11.6 g, Cholesterol 51.7 mg, Fat 15.4 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.5 g, Sodium 498.7 mg, Sugar 2.7 g

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