Recipes
Chipotle Cheddar Cheese Mashed Potato Waffle with Eggs Benedict and Bacon
1 Serving (Double, triple, or etc for more servings)
1 cup of Chipotle Cheddar Cheese Mashed Potatoes(recipe below)
1/8 cup of all-purpose flour
1 egg for the waffle mix
2 poached eggs How to poach an egg
Hollandaise sauce
2-3 strips of bacon
Mashed potatoes
3-1/2 pounds red potatoes, unpeeled, cut into 1-inch pieces.
2/3 cup of milk
1 cup of cheddar cheese
4 tablespoons butter (optional)
1 jar Chipotle Salsa by Casa De Jorge Salsa Company
Cook potatoes in boiling salted water until very tender. Drain. Add Cheddar Cheese, Butter, and Milk. Using an electric mixer, beat until smooth. Stir in Casa De Jorge Chipotlé Salsa. Season to taste with salt and pepper.
Start heating up your waffle iron. Medium-hot to hot range.
Get your bacon cooking, fried or in an air fryer. Air Fryer Bacon Recipe
Place a cup of mashed potatoes in a medium-sized mixing bowl.
Add a heaping tablespoon of all-purpose flour and 1 egg.
Whisk together until smooth.
Place the mashed potatoes in the waffle iron and cook for 3-1/2 to 4 minutes, until golden brown.
Top your waffle with bacon and poached eggs topped with hollandaise sauce.
Sprinkle with some parsley.
Peach Salsa Queso Dip
1 jar Casa De Jorge Peach Apricot Salsa
2-10 oz. packages cream cheese
1 package of spicy sausage
Place the cream cheese in a mixing bowl; allow to soften while you fry the sausage. After you fry the sausage, drain the grease and add the sausage to the cream cheese. Next, add Casa De Jorge Peach Apricot Salsa. Hand Mix. Microwave on high for 2 minutes. Remove, stir, and repeat until cheese is completely melted.
Chipotlé Cheddar Cheese Mashed Potatoes
6 Servings
3-1/2 pounds red potatoes, unpeeled, cut into 1-inch pieces.
2/3 cup of milk
1 cup of cheddar cheese
4 tablespoons butter (optional)
1 jar Casa De Jorge Salsa's Chipotlé Salsa
Cook potatoes in boiling salted water until very tender. Drain. Add Cheddar Cheese, Butter, and Milk. Using an electric mixer, beat until smooth. Stir in Casa De Jorge Chipotlé Salsa. Season to taste with salt and pepper. Sprinkle with parsley.
Stupid Hot Potato Omelet
4 servings
1 jar of Casa De Jorge's Stupid Hot
6 eggs
1/2 teaspoon salt
1/3 cup milk
1/4 stick butter or olive oil
2 small potatoes, peeled & quartered
3 oz. Feta or Monterey Jack cheese (optional
Sauté the potatoes in butter or olive oil for 8-10 minutes over low to medium heat. Place eggs, milk and salt in a bowl; whisk thoroughly, then pour over the potatoes. Cook over low heat, tilting the pan and lifting the cooked edges to allow the uncooked portion to run underneath until the eggs begin to set. While eggs are still runny, sprinkle with cheese and 6-8 tablespoons of Casa De Jorge Verdé salsa. Set under preheated broiler for 1 minute. Cut into 4 sections and serve.
Jorge's Chunky Chili
4-6 servings
1 jar of Casa De Jorge's Medium Chunky Salsa
1 lb. of coarsely ground beef
1 16 oz. can of tomato sauce
2 16 oz. cans of red kidney bean s
1 cup water
Cook meat over high heat until meat loses color. Drain the grease. Combine meat, water, beans, tomato sauce and Casa De Jorge Medium Chunky Salsa in chili pot. Simmer for 2 hours, stirring occasionally.
Double our Chunky Chili recipe and you will be ready for the next day!
Taco Salad
White Corn Tortilla Chips
Shredded lettuce
Jorge's Chunky Chili Chili recipe
Diced tomatoes Diced onions
Sour cream
Casa De Jorge's Cayenne Hot Salsas
In a shallow pan, spread the shredded lettuce to create a generous layer. Top with Tortilla Chips. Then, arrange the remaining ingredients on top in this order: Casa De Jorge Chunky Chili recipe, tomato, onions and sour cream.
Zesty Meatloaf
In a large mixing bowl, combine the following:
2 lbs. lean ground beef
1/4 cup Casa De Jorge's Roasted Garlic & Olive Salsa
1/2 cup oats (May substitute crushed crackers or bread crumbs)
1 tablespoon Worcestershire sauce
2 large eggs
Other variations add: onion, mushroom, chopped broccoli or rice
Preheat oven to 350 degrees. In the center of a 9" x 13" pan, shape the beef mixture into a loaf. Top with more Roasted Garlic & Olive Salsa. Bake for 45 minutes or until done.
Tex-Mex Sheppard's Pie
1 cup Casa De Jorge’s Salsa
1 cup drained black beans
1 18 oz. package frozen mashed potatoes (thawed)
½ cup (packed) shredded Monterey Pepper Jack Cheese
3 Tablespoons chopped fresh cilantro
Preheat oven to 450° Combine chicken, Salsa, and beans in a 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half the cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro and serve.
2-3 oz. Heavy Cream
Combine these two ingredients in a heavy saucepan and on medium to high heat allow them to reduce while desired pasta is cooking in boiling water, about 10-15 minutes. Once pasta is done, drain, and add to sauté pan. Tossed the pasta with the Roasted Garlic and Olive reduction top with parmesan or mozzarella, and serve.
3# cooked, diced and cooled redskin potatoes
12oz. cooked crisp bacon chopped
1 head of trimmed broccoli spears
½ cup chopped red onion
2 cups (packed) shredded cheddar
To make the dressing, use equal amounts of:
½ cup sour cream and ½ cup mayo
Add 3oz. Casa De Jorge’s Chipotle Salsa to the sour cream and mayo dressing. Coat the potatoes, bacon, onion, broccoli and cheddar cheese, chill and serve.
1 whole baguette sliced ½ inch thick on the bias.
Toast the sliced bread on a cookie sheet in the oven. When finished let cool.
Spread toast with Casa De Jorge’s Roasted Garlic and Olive Salsa and then top with goat cheese or shredded mozzarella. Place the toast back in the oven to melt the cheese and Serve.
¼ cup plus 2 Tablespoons (3/4 Stick) butter
1 large onion, Chopped
¼ cup plus 2 Tablespoons all-purpose flour
1 28 oz. can peeled tomatoes, drained, chopped
4 oz. Green Chiles
12 oz. shredded Cheddar
Casa De Jorge’s Cayenne Salsa
Corn Tortilla Chips
Sauté in heavy saucepan chopped onion in butter. Stir in flour. Continue to cook flour until golden brown. Add the Green Chiles, tomatoes, and cream cheese and cook until cheese melts, stirring constantly. Simmer until mixture is slightly thickened; add cheddar stir until cheddar is melted and bubbles. Season with Casa De Jorge’s Cayenne Hot Salsa transfer to chafing dish or fondue pot. Server with tortilla chips.
½ cup chopped carrot
½ cup chopped celery
1 14oz. can unsweetened coconut milk
1 cup chicken stock
1 cup dry white wine
4 - 5 oz. Casa De Jorge’s Chipotlé Salsa
2 ½ pounds of Mussels scrubbed and debearded.
with Chipotlé Dressing
½ cup mayonnaise
1 ½ tablespoon canned low-salt chicken broth
1 Tablespoon soy sauce
1Tablespoon fresh lime juice
1 teaspoon brown sugar
2 oz. Casa De Jorge Chipotlé Salsa
2 medium tomatoes diced
½ cup frozen corn kernels, thawed, drained
4 Tablespoons freshly grated Parmesan cheese