iFiesta! (NAPSA)—Fiestas are fantas- tic when you break out the salsa. Everyone enjoys Mexican food. With these quick and easy recipes, you can turn any friendly gettogether or family dinner into a delicious Mexican-style feast! Con Queso Beef Enchiladas 1 (17-ounce) package Hormel? Fully Cooked Southwestern Shredded Beef 1 (15.5-ounce) jar CHI-CHr’s salsa con queso, divided % cup sliced green onion 8 (6-inch) flour tortillas Heat oven to 400 F. In bowl, shred beef. Stir in % cup salsa con queso, and green onion. Divide beef mixture down center of each tortilla. Roll tortilla and place seam-side down in greased 13x9-inch baking dish. Spoon remaining salsa con queso overfilled tortillas. Bake 15 to 20 minutes or until thoroughly heated. Serves4. Mexican Corn 3 tablespoons butter 1 (10-ounce) package frozen 1 1 2 % 2 corn kernels, thawed red bell pepper, chopped cup chopped zucchini green onions, chopped cup CHI-Cur’s salsa tablespoons choppedfresh cilantro In large skillet over medium-high heat, melt butter. Add corn, bell pepper, zucchini, and green onions. Cook 6 minutes or until tender. Stir in salsa and choppedcilantro. Cook 1 minute or until thor- Grilled Steak and Potato Salad South-of-the-Border Chicken Quesadillas % cup chopped walnuts or pecans 8 cloves garlic 4 (about 1% pounds) beef steaks, %4-inch thick 8 red new potatoes, halved 1% cups CuHI-Cur’s Salsa 2 tablespoons red wine vinegar 1 tablespoon olive oil 1 tablespoon Dijon mustard 8 cups shredded romaine lettuce Crumbled blue cheese,if desired oughly heated. Serves4. % cup mayonnaise 2 teaspoons minced CHICur’s jalapeno wheels 2 teaspoons CHI-CHI’s restaurante seasoning mix 2 Hormel ALways TENDER roast flavored chicken breasts 4 (10-inch) flourtortillas 2 cups shredded Colby-Jack cheese CuHI-CuHrs salsa, if desired CHI-CHr’s salsa con queso, if desired In bowl, stir together mayonnaise, minced jalapeno and seasoning mix. Prepare chicken according to package directions; slice thinly. On half of each tortilla, sprinkle shredded cheese. Place sliced chicken over cheese. On other half of each tortilla, spread jalapeno mixture. Fold tortilla in half. Heat quesadillas in large nonstick skillet or on griddle 1 minute; turn. Cook 2 minutes longer or until cheese is melted. Slice into wedges. Serve with salsa or salsa con queso, if desired. Serves4. In blender container, com- bine walnuts and garlic. Process until smooth. Spread walnut mixture evenly over both sides of steaks. Place potatoes in saucepan; cover with water. Bring to boil. Reduce heat to low; simmer 20 minutesor until tender. Drain. Over medium-hot coals, grill steaks and potatoes 10 minutes on eachside or until potatoes are well browned and steaks are medium doneness. In small bowl, combinesalsa, vinegar, oil and mustard. Arrange lettuce on 4 dinnerplates. Place steak and potatoes on lettuce. Serve with dressing. Sprinkle with blue cheese, if desired. Serves4.
