Recipes Featuring
Olde Westport Spice Border Bandito's Salsa Spice Blend
Olde Bill’s Best Green Chili Cornbread
Serves 12
4 large eggs, lightly beaten
1 (14¾ ounce) can cream-style corn
2 (4 ounce) cans diced green chiles
4 tablespoons dark brown sugar
1 teaspoon salt (optional)
4 teaspoons Olde Westport Border Bandito’s Salsa Spice Blend©
2 (8.5 ounce) packages Jiffy Muffin Mix©
Lightly oil a 9x13 inch baking dish. Add first 6 ingredients into a medium size bowl, stir until blended. Add muffin mix, stir. Spoon cornbread into oiled baking dish, bake in a 350 degree oven for 40 to 45 minutes or until a toothpick or knife inserted in center comes out clean (will have a little left on toothpick or knife) and lightly browned around edges.
Olde Bill's Comments: I love cornbread and this recipe is among the best I have ever made or tasted. A great southwestern flavor, moist and heavy with a hint of sweet. I love it!
Pork And Wild Rice Chili
Serves 6
2 tablespoons vegetable oil
1½ pounds boneless pork loin, cut into ½ inch cubes
1 small onion, chopped (1 cup)
4 teaspoons Olde Westport Border Bandito’s Salsa Spice Blend©
¾ cup wild rice, rinsed
2 (14½ ounce) cans chicken broth (99% fat-free or regular)
1 (16 ounce) can whole kernel corn, drained
2 (4 ounce) cans (1 cup) mild chopped green chiles
1½ cups shredded Monterey Jack cheese (regular or with jalapenos)
In large saucepan, heat oil over medium-high heat. Add pork and onion, cook until onion is tender and pork lightly browned. Add remaining ingredients except cheese. Cover and simmer 45 minutes or until rice is tender . Spoon chili into bowls and sprinkle with cheese.
Olde Bill’s Blender Salsa
Makes 2 quarts
3 (14½ ounce) cans diced tomatoes with green chile peppers
1 (6 ounce) can tomato paste
½ cup coarsely chopped fresh cilantro leaves, or to taste
2 tablespoons lime juice
2 jalapeno peppers, coarsely chopped (optional, or to taste)
1 tablespoon Olde Westport Border Bandito’s Salsa Spice Blend©
1 small onion, chopped (1 cup)
In a blender or food processor, pulse the diced tomatoes with green chile peppers, tomato paste, cilantro, lime juice, jalapeno preepers, Olde Westport Border Bandito’s Salsa Spice Blend© and onion just until smooth or to your desired consistency. Refrigerate in sealed containers for 1 hour before serving.
Olde Bill’s Comments: If blender too small, do in half batches.
Southwestern Bacon-Cheeseburger Potato Pie
Serves 6
24 ounces (1½ pounds) 93% lean ground beef
2½ cup instant potato flakes, divided
¼ cup finely chopped onion
¼ cup ketchup
1 tablespoon spicy brown mustard
1 (12 ounce) can low-fat evaporated milk
½ cup water
1 tablespoon butter
1 (14½ ounce) can diced tomatoes with green chiles, drained
1 tablespoon Olde Westport Border Bandito’s Salsa Spice Blend©
4 tablespoons real bacon bits
1 cup (4 ounces) shredded Mexican blend cheese
In a medium bowl, combine ground beef, ½ cup potato flakes, onion, ketchup and mustard. Place beef into a 9 inch deep dish pie pan, pressing evenly over bottom and up sides forming a crust. Bake in a 375 degree oven 15 minutes, remove, drain. Meanwhile, in a medium saucepan, bring milk, water and butter to a gentle boil. With a fork, stir in remaining 2 cups potato flakes, remove from heat immediately. Spoon potatoes into hamburger shell, return to oven, bake an additional 15 minutes or until thoroughly cooked through. Remove pie from oven. Blend diced green chiles and Olde Westport Border Bandito’s Salsa Spice Blend© in a small bowl. Spread tomato mixture over potatoes, sprinkle with bacon bits and cheese, bake 5 minutes or until cheese is melted.
Fiesta Nacho Cheese Potato Soup
Serves 4
1 (14½ ounce) can tomatoes & green chiles
1 (10¾ ounce) can Campbell’s Fiesta Nacho Cheese soup or Cheddar Cheese Soup
1 (10¾ ounce) can Campbell’s Creamy Potato soup
1 (11 ounce) can Mexicorn, drained
2 cups milk
2 tablespoons Olde Westport Border Bandito’s Salsa Spice Blend®
4 ounces (1 cup) shredded Cheddar cheese
Combine all ingredients in a 3 quart saucepan. Bring to a gentle boil, lower heat, cover, simmer 5 minutes, stir occasionally.
Olde Bill's Comments: One of our most requested recipes.
Green Chile Roll-Ups
Makes Approximately 60 bite size pieces
1 (8 ounces) package cream cheese, softened (regular or low fat)
1 (4 ounce) can chopped green chiles, undrained
2 teaspoons Olde Westport Border Bandito’s Salsa Spice Blend®
5-6 inch flour tortillas
Blend cream cheese, chopped green chiles and Olde Westport Border Bandito’s Salsa Spice Blend® in a bowl. Wrap tortilla’s and heat in oven or microwave only until softened or to package directions. Spread cream cheese mixture evenly over each tortilla to within inch ½ inch of edge. Tightly roll each tortilla up, jelly roll fashion. Place in sealed container and refrigerate until well chilled and firm. Slice each tortilla crosswise into ½ inch pieces, insert toothpick in each. Serve on party platter.
Old Family Recipe Guacamole
Makes 1½ cups
2 medium ripe avocados
1 medium tomato, peeled and diced (10 ounce can RoTel® Tomatoes With Green Chiles, well drained, discard liquid)
1 tablespoon lime juice
½ to 1 teaspoon salt, or to taste (optional)
1 green onion, finely chopped
1 large clove garlic, minced
2 tablespoons sour cream
2 teaspoons Old Westport Border Bandito’s Salsa Spice Blend®
4 ounce can chopped green chiles
Cut each avocado in half. Remove seeds and scoop avocado out with a spoon into a bowl, discard skins. Add lime juice and coarsely mash avocado with a fork (1 cup). Fold in salt, onions, garlic, sour cream, Olde Westport Border Bandito’s Salsa Spice Blend® and green chiles. Chill in the refrigerator and serve with tortilla chips, fresh vegetables or over your favorite Mexican dish.
Southwestern-Style Chicken & Potato Casserole
Serves 6
1 tablespoon vegetable oil
1 large potato, peeled and cut into bite-size pieces
1 medium onion, chopped
3 cloves garlic, minced
10¾ ounce can 98% fat-free cream of chicken soup
2 tablespoon Olde Westport Border Bandito’s Salsa Blend
2-12½ ounce cans boneless skinless chicken, drained
2-4 ounce cans chopped green chiles
3 roma tomatoes, sliced crosswise
6 ounces shredded Monterey Jack cheese (with jalapenos, optional)
Heat oil in a large skillet over medium-high heat. Add potatoes, cook 3 minutes. Add onion and garlic, cook 2 minutes. Remove from heat, stir in cream of chicken soup and Olde Westport Border Bandito’s Salsa Blend. Fold in chicken and green chiles. Spoon mixture into a 7 x 11 inch baking dish. Arrange tomatoes over top, bake in a 350 degree oven for 30 minutes. Remove foil, sprinkle with cheese, bake an additional 5 minutes or until cheese is melted.
White Chicken Chili Soup
Serves 6
1 teaspoon vegetable oil
1 medium onion, chopped (1½ cups)
1 (13 ounce) can chicken breast, drained and cut into bite-size pieces
1 (10¾ ounce) can Campbell’s® cream of chicken soup (regular or low-fat)
3 cups water
1 (4 ounce) can mild chopped green chiles, undrained
4 to 5 teaspoons Olde Westport Border Bandito’s Salsa Spice Blend©
2 (16 ounce) cans white navy beans, drained but not rinsed
Heat oil in a nonstick skillet over medium high heat, saute onion until tender. Add chicken, cream of chicken soup, water, green chiles and Olde Westport Border Bandito’s Salsa Spice Blend©, stir until well blended. Add beans, bring mixture to a gentle boil, lower heat, cover, cook for 15 minutes, stirring occasionally.
Olde Bill’s Comments: I use 5 teaspoons Olde Westport Border Bandito’s Salsa Spice Blend© when I make this recipe for myself. I know some will say that I just want you to use more of my spice blend. Try both ways and judge for yourself. While your at it, throw in another can of chopped green chiles along with the extra Olde Westport Border Bandito’s Salsa Spice Blend©.
Garden Fresh Cucumber & Tomato Salad
Serves 4
2 medium-large cucumbers, peeled, quartered lengthwise and seeded
1 cup (8 ounces) low-fat or regular sour cream (not fat-free)
1 small red or yellow onion, chopped (1 cup)
2 Roma tomatoes, seeded and diced (about 1 cup)
3 tablespoons finely chopped cilantro, or to taste (optional but recommended)
4 teaspoons Olde Westport Border Bandito’s Salsa Spice Blend®
¼ teaspoon each salt and coarse ground black pepper, or to taste
Cut cucumber into bite size pieces (about 3½ cups), place in a colander, lightly sprinkle with salt, drain for 1 hour in refrigerator (see Olde Bill’s Comments). In a small bowl, blend sour cream, onion, tomatoes, cilantro, Olde Westport Border Bandito’s Salsa Spice Blend®, salt and pepper to taste. Seal bowl and refrigerate until ready to serve. About 15 minutes before serving, place well drained cucumbers in a serving dish, stir in sour cream mixture (mix only what will be used for dinner).
Olde Bill’s Comments: Draining cucumbers before serving is a must. This will keep the sour cream mixture from becoming watery and thin. You can also place diced cucumber in a zip-lock bag and lots of paper towels to absorb liquid, refrigerate until used. Try adding thinly sliced radish or ¼ cup diced red bell pepper or finely chopped jalapeno for color and added flavor. If using other than roma tomatoes, drain well in a colander or salad will be watery.
The Ultimate Simple Salsa
Makes about 2 quarts
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can RoTel Diced Tomatoes With Green Chiles©
1 cup diced red onion
2 cloves garlic, minced
1 tablespoon key lime juice (can use regular lime juice)
2 tablespoons finely chopped cilantro (optional)
3 tablespoons Olde Westport Border Bandito’s Salsa Spice Blend©
Combine all ingredients in a medium bowl, cover, refrigerate 1 hour or more before serving.