65 southwestern with corn and avocado Recipes

corn chips, head iceberg lettuce , torn, shredded mexican cheese blend or cheddar cheese, pinto beans, rinsed and drained, tomato, seeded and diced, salad dressing of your choice, sliced green onions, chopped green chilies, avocado, peeled and sliced

frozen corn, vinaigrette (cilantro ), avocados, ripe, lemon, head red leaf lettuce, leaves separated, washed and dried, head romaine lettuce, leaves separated, washed and dried, head red cabbage, finely shredded (or green if preferred ), sweet onion, finely diced (such as walla walla or vidalia), tomatoes, finely diced (ripe ), jicama, peeled and finely diced, bacon , cooked crisp and coarsely crumbled (optional), alfalfa sprout, for garnish, fresh cilantro, chopped, for garnish

cold southwestern corn and shrimp soupitem-saved-on, frozen corn kernels, thawed, low-fat yogurt, milk, fresh lime juice (from 2 or 3 limes), ground coriander, cayenne pepper, cooked frozen shrimp, thawed, roughly chopped , reserving 4 whole shrimp, coarse salt and ground pepper, grape tomatoes, halved, avocado, halved, pitted, peeled, and diced

corn tortillas 3 tbsp. oil, onion, chopped, corn with red and green peppers, drained, canned diced green chiles, chopped olives, tomato, peeled, seeded and diced, half-and-half, eggs, salt, cayenne pepper, shredded monterey jack cheese, avocado slices, parsley or cilantro

chopped romaine lettuce, beans, rinsed and drained (pinto or black beans, or your choice), grape tomatoes, chopped, corn kernel (fresh or frozen ), green onion, chopped, cilantro, chopped, ripe avocado, salsa (prepared, prepared , not chunky), low-fat sour cream, lime juice, drops tabasco sauce (optional), salt (optional), pepper (optional), corn chips (optional)

ears fresh corn , kernels removed, or 1 cup frozen corn, thawed (5 oz.), pepperoni or spanish chorizo, sliced 1/4 inch thick, reduced-fat sour cream, fresh lime juice, salt and pepper, head romaine lettuce, washed, dried and cut into bite-size pieces, black beans, rinsed and drained, grape tomatoes , halved lengthwise, avocado, peeled and cut into 3/4-inch chunks

chopped romaine lettuce, tomato, seeded and diced, sweet white frozen corn, thawed, canned black beans, rinsed, avocado, pitted and diced, cheddar or jack cheese, shredded, tblsps chopped fresh coriander (cilantro), creamy ranch dressing, taco seasoning or canned chipotles, pureed, juice of 1 lime, handfuls yellow corn tortilla chips, slightly crushed

fresh lime juice, olive oil, ground cumin, minced garlic, maple syrup, chipotle hot sauce, shrimp, peeled and deveined, ears shucked corn, chopped romaine lettuce, chopped green onions, chopped fresh cilantro, black beans, rinsed and drained, tomatoes, chopped, baked blue corn tortilla chips (about 1 1/2 cups), light sour cream, diced peeled avocado, lime wedges (optional)

corn, drained, white corn, drained, shelled edamame, cooked per package directions, quartered cherry tomatoes, chopped cilantro, green onions, chopped, lemon juice (to taste) or 1 -2 tbsp lime juice (to taste), low-fat mayonnaise or 1/2 cup fat-free mayonnaise, ripe avocado, chopped, salt and pepper

frozen corn kernels, thawed , and drizzled with olive oil, kosher salt, fresh ground black pepper, roma tomatoes, rubbed with, olive oil, red pepper, rubbed with, olive oil, butter, yellow onion, diced, garlic cloves, sliced, all-purpose flour, chicken stock, half-and-half, corn tortilla chips, chopped, cumin, chili powder, avocado, small diced, for garnish

frozen corn kernels, thawed , and drizzled with olive oil, kosher salt and freshly ground pepper, roma tomatoes, rubbed with olive oil, red pepper, rubbed with olive oil, butter, yellow onion, diced, garlic cloves, sliced, all-purpose flour, chicken stock, half-and-half, corn tortilla chips, chopped, cumin, chili powder, avocado, small diced, for garnish

corn souffl, chopped cooked chicken, chopped green chiles, roasted red bell peppers, drained and chopped, green onions, chopped, chili powder, salt, pepper, fine, dry breadcrumbs, divided, sour cream, frozen avocado dip, thawed, vegetable oil, garnishes: chile peppers , fresh cilantro sprigs

avocados, diced, tomatoes, diced, white shoepeg corn, drained, black beans, drained, green onion, chopped, fresh cilantro, chopped, fresh lime juice

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

freshly chopped cilantro leaf, olive oil, freshly squeezed lime juice, hot sauce (sriracha, tabasco or frank s), chopped romaine lettuce, avocados, peeled and diced, fresh corn kernels or 2 cups frozen corn kernels, thawed and drained, black beans, rinsed and drained, chopped cherry tomatoes, green onions (optional) or 2 tbsp red onions, minced (optional), grated monterey jack pepper cheese, kosher salt & freshly ground black pepper

freshly chopped cilantro leaves, extra-virgin olive oil, freshly squeezed lime juice, hot sauce (recommended : tabasco), chopped romaine lettuce, avocados, peeled and diced, fresh or frozen corn kernels, thawed and drained, black beans, rinsed and drained, chopped cherry tomatoes, grated pepper jack cheese, kosher salt and freshly ground black pepper

romaine lettuce chopped, pinto beans rinsed & drained, grape tomatoes chopped, fresh or frozen corn kernels, green onions chopped, cilantro chopped, whole avocado, prepared salsa (not chunky), low-fat sour cream, lime juice, drop tabasco sauce (optional), tortilla chips (optional) crushed

fresh uncooked corn (or canned corn), sliced zucchini, diced ripe avocado, sliced and quartered radish, ripe tomatoes, sliced, catsup, cider vinegar, oil, chili powder, salt, garlic powder