Pace Yourself Some More
Yesterday, I told you how I felt about Pace Picante Sauce.
Today, I still feel the same--but I had a whole jar of sauce left, so the following were just an attempt to see to what I could add it.
Chili Cheese Fries
Chili Cheese & Bacon Fries Serves 4
1/2 pound 90/10 ground chuck
1/2 jar (8 ounces) Pace® Picante Sauce
Shredded Cheddar cheese
Chopped bacon
Chopped green onion
Oven-baked fries
Cook the beef in a 2-quart saucepot over medium-high heat until well browned, stirring often to separate meat. Stir the picante sauce in the saucepot and heat to a boil. Reduce the heat to low and cook for 5 minutes. Pour over oven-baked fries and garnish with cheese, chili, bacon and green onion.
Chicken Chili Cheese Turnovers
Mexican-Style Pizza
Mexican-Style Pizza
1/2 cup Pace® Picante Sauce
1/2 cup tomato sauce
1 prepared pizza crust (10-inch)
1/2 cup sliced chorizo
1/2 cup sliced black olives
1 bell pepper, sliced
2 cups Monterrey jack cheese
2 cups Pepper jack cheese
Directions:
Heat the oven to 400 degrees F.
Spread the picante and tomato sauces onto the pizza crust to within 1/2-inch of the edge. Top with the chorizo, olives, bell pepper, and cheeses.
Bake for 15 minutes or until the cheeses are hot and bubbling.
Today, I still feel the same--but I had a whole jar of sauce left, so the following were just an attempt to see to what I could add it.
Chili Cheese FriesChili Cheese & Bacon Fries Serves 4
1/2 pound 90/10 ground chuck
1/2 jar (8 ounces) Pace® Picante Sauce
Shredded Cheddar cheese
Chopped bacon
Chopped green onion
Oven-baked fries
Cook the beef in a 2-quart saucepot over medium-high heat until well browned, stirring often to separate meat. Stir the picante sauce in the saucepot and heat to a boil. Reduce the heat to low and cook for 5 minutes. Pour over oven-baked fries and garnish with cheese, chili, bacon and green onion.
Chicken Chili Cheese TurnoversChicken Chili Cheese Empanadas
1/4 cup Pace® Picante Sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/3 cup chopped chicken
1/3 cup shredded Monterey Jack cheese
1 package (15 ounces) refrigerated pie crust dough (2 crusts)
Directions:
Thaw the pie crusts according to the package directions. Heat the oven to 400 degrees F. Mix the picante sauce, cumin, chicken and cheese in a medium bowl.
Unfold 1 pie crust on a lightly floured surface. Use a cookie cutter or drinking class dipped in flour to cut the crust into 10 round circles. Top half of each round with 2 teaspoons chicken mixture. Brush the edges of the rounds with water. Fold the crust over the filling. Crimp the edges with a fork to seal. Repeat with the remaining pie crust and cheese mixture. Place the empanadas onto a baking sheet.
OPTIONAL: beat one egg with 2 Tablespoons of water to make an egg wash and wash each empanada before baking
Bake for 20 minutes or until the empanadas are golden. Serve with additional picante sauce for dipping.
1/4 cup Pace® Picante Sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/3 cup chopped chicken
1/3 cup shredded Monterey Jack cheese
1 package (15 ounces) refrigerated pie crust dough (2 crusts)
Directions:
Thaw the pie crusts according to the package directions. Heat the oven to 400 degrees F. Mix the picante sauce, cumin, chicken and cheese in a medium bowl.
Unfold 1 pie crust on a lightly floured surface. Use a cookie cutter or drinking class dipped in flour to cut the crust into 10 round circles. Top half of each round with 2 teaspoons chicken mixture. Brush the edges of the rounds with water. Fold the crust over the filling. Crimp the edges with a fork to seal. Repeat with the remaining pie crust and cheese mixture. Place the empanadas onto a baking sheet.
OPTIONAL: beat one egg with 2 Tablespoons of water to make an egg wash and wash each empanada before baking
Bake for 20 minutes or until the empanadas are golden. Serve with additional picante sauce for dipping.
Mexican-Style Pizza1/2 cup tomato sauce
1 prepared pizza crust (10-inch)
1/2 cup sliced chorizo
1/2 cup sliced black olives
1 bell pepper, sliced
2 cups Monterrey jack cheese
2 cups Pepper jack cheese
Directions:
Heat the oven to 400 degrees F.
Spread the picante and tomato sauces onto the pizza crust to within 1/2-inch of the edge. Top with the chorizo, olives, bell pepper, and cheeses.
Bake for 15 minutes or until the cheeses are hot and bubbling.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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