Salsa:

½ pound tomatillos, husked and washed

1 large tomato

½ medium onion

1 teaspoon fresh cilantro

1 can (3 ½ or 4 ounces) chopped green chiles

1 tablespoon white wine vinegar

Salt to taste (if desired)

Finely chop tomatillos, tomato, onion, and cilantro.  Whirl green chilies in food processor until smooth.  Mix together tomatillos, tomato, onion, cilantro, green chiles, and white wine vinegar.  Add salt to taste is desired.  Cover and refrigerate 6 hours or overnight.

Egg Rolls:

½ pound mild chorizo

½ medium onion, finely chopped

1 cup refried beans

1 cup shredded Monterey jack cheese

¼ teaspoon ground cumin

1/8 teaspoon cayenne pepper

24 won-ton skins

Oil for deep frying

Sour cream for toping

Fry chorizo and onion in medium skillet until choizo is crumbly.  Drain well.  Add beans, cheese, cumin and cayenne pepper (use more pepper if you like it hotter).  Stir until cheese is melted.  Let cool to room temperature.

Place 1 teaspoon of filling close to one corner of won-ton wrapper.  Fold corner over filling to cover.  Fold over left and right corners, then brush sides and top of triangle with water.  Roll, sealing corner.  Place on a baking sheet and cover while rest of skins are filled.

In a deep pan, pour vegetable oil to depth of 1 inch and heat to 360 degrees.  Fry 7 – 8 filled rolls at a time until golden brown, 2 – 3 minutes.  Remove and drain on paper towels.  Keep warm in oven until all are done.  Serve warm with salsa and sour cream.  Makes 24 egg rolls.

Tortilla Chips

1 (15 ounce) can black beans

1 (4 ounce) can chopped green chilies or 2 tablespoons chopped Jalapenos

1 small tomato, chopped

½ pound pepper jack or Sanoma jack cheese, shredded

1 cup sour cream (optional)

Preheat broiler

Layer chips onto two 10×15 inch jellyroll pans.  Sprinkle with beans, chiles, and tomato.  Cover evenly with cheese.  Place under broiler for 3-5 minutes.  Remove from oven and serve immediately, with a dab of sour cream on top of each loaded chip, if desired.  Makes 3 or 4 dinner-size servings, or several more servings as a snack

2 cans Mexican corn(small short fat cans-(it looks like corn with red peppers and a few spices)

1/2 cup Mayo

1/2 cup chopped onions

1 cup sour cream

2 cups sharp cheddar cheese – shredded

1 tsp. lemon juice

1 TBSP tabasco

Chopped jalapeños

Mix in bowl

Place in small rectangular baking dish.  Bake at 350-375 for 30 – 45 minutes or longer(it seems to be better the longer you bake it) After 45 minutes is starts to look brown around the edges.

SERVE with scoopable Frito’s or tortilla chips.

Make ahead of time and reheat if desired.

1 medium size can creamed corn
1 beaten egg
½ cup cornmeal
½ teaspoon garlic salt
¼ cup salad oil
¼ teaspoon baking powder
1 (4oz) can diced green chiles
1/3 pound grated longhorn cheese, divided

Mix all ingredients together, except for two handfuls of cheese.  Pour into greased casserole dish (the flatter the better).  Sprinkle remaining cheese on top.  Bake at 350 degrees for 40 minutes or so.  Recipe can easily be doubled, tripled, etc.  But if using a deep dish, allow extra baking time. 
Serves 4

Looking for a good burger to grill for Memorial Day….why don’t you try the Cabo Beach Cheeseburger!

Lean Ground Beef
Bacon
Pepper Jack Cheese
Kaiser Rolls Split
Kraft Sandwich Shop Chipotle Reduced Fat Mayonnaise
1 avocado cut into slices
1/2 cup fresh cilantro coarsely chopped

Heat grill to medium – high heat. Shape ground beef into patties. Grill, covered until done. Meanwhile, cook bacon as directed on package. Top burgers with cheese grill until cheese is melted. Spread rolls with Chipotle Mayonnaise, fill with cheeseburgers, bacon, avocados and cilantro and serve