Fajita Marinade
2 lbs. chicken, beef, buffalo sliced into strips
Juice of one lemon
2 Tbs. olive oil
2 bell peppers, sliced
1 onion, sliced
Mix one Candelaria's spice blend pack with lemon juice, olive oil and meat. Marinate in plastic bag for at least 3-4 hours. Saute meat with peppers and onion.
Served wrapped in warm flour tortillas with Candelaria's salsa, guacamole and sour cream. Enjoy!

Salsa Brisket
1 qt. prepared Candelaria's salsa
4-5 lb. brisket
Prepare Candelaria's salsa according to package directions. Place brisket in gallon size plastic storage bag. Add salsa, refrigerate and allow to marinate overnight. Place brisket and salsa in roasting pan. Tightly cover with tin foil and roast at 325 degrees approximately 20-30 minutes per lb. Baste frequently. Take care not to overcook! Last ½ hour of cooking, remove brisket from oven and slice. Return to oven. This allows salsa juices to flow in and around the meat. Serving suggestion: Salsa Brisket, rice, pinto beans, salad and tortillas.

Quick Quesadillas

1 flour tortilla
¼ C. grated cheddar or jack cheese
1-2 Tbs. prepared Candelaria's salsa
In microwave melt cheese on tortilla, add salsa, roll up and enjoy!!

Fiesta Dip
Mix one package of Candelaria's spice blend pack with 16 ounces sour cream. Allow flavors to blend for ½ hour. This recipe is one of our favorites! It tastes and looks especially great with the Green spice blend! Our friends in Alaska like to add smoked salmon or chopped cooked shrimp to this recipe!

Taco Meat

½ package Candelaria's spice mix stirred into one pound of hamburger makes great taco meat!

3-4 ripe avocados, 2 Tbs. sour cream, 1-2 Tbs. prepared Candelaria's salsa or ½ pack of Candelaria's spice blend packet, 1 Tbs. chopped onion, 1 chopped tomato, a squeeze of fresh lemon juice. Mix and allow flavors to blend ½ hour. Serve with tortilla chips or with any of your favorite southwest dishes.

Salsa Fresca

1/2 pack Candelaria's spice mix, one pound fresh chopped tomatoes. Allow flavors to blend for ½ hour. Serve and enjoy!

Abby's Twice Baked Sweet Potatoes
Microwave 4 sweet potatoes until tender.  Scoop out flesh into Cuisinart mixer bowl and add: 1 pint low fat sour cream a squeeze of fresh lime juice 1-2 tsp. Candelaria's spice blend (Abby recommends the Green or Chipotle[for a smokier variation] blend) Hand stir in 1 small can chopped green chiles and 1 C. grated cheddar cheese. Re-stuff potato shells and add a little grated Manchego or Cotija cheese on top and bake at 375 for approx. 15 minutes.

Tia Bette Sue's Calabacita Casserole
1/2 stick butter
3 medium zucchini, coarsely chopped
1/2 lb. mushrooms, sliced
2 cloves garlic, minced
1 C chopped tomatoes
1- 4 oz. can green chilies
1 package Candelaria's Spices Salsa seasoning
1/2 lb. chorizo
2 C crumbled Queso Fresca
6 eggs

Preheat oven to 375 degrees.
Generously grease 6 individual ovenproof ramekins or a large casserole.
In medium saute pan, melt butter; add zucchini, mushrooms and garlic and saute until zucchini chunks are crisp tender.
Add tomatoes, green chiles and Candelaria's salsa mix.
Simmer for 5 minutes and DRAIN. Transfer to medium bowl and set aside.

In same pan, slowly cook sausage until browned, breaking up large chunks with a fork.
Drain off grease and add sausage to vegetable mixture. Divide mixture among prepared ramekins or spread in casserole.
Make a depression in the middle of each ramekin or six depressions in casserole and carefully break an egg into the depression.
Alternately, you can pour scrambled egg mixture into each depression or over the entire dish.
Sprinkle with cheese.
Bake at 375 degrees for approx. 25-30 minutes.

Options: Use Monterrey Jack Cheese instead. Use regular breakfast sausage instead - a Real Southwestern Treat!

Cornbread Stuffing
Mix 1/2 package of Green Chili seasoning with a 2-cup box of stuffing and its seasonings. Follow the directions on the package for a southwestern slant on a favorite side item! Green Chile cornbread stuffing is also fantastic with stuffed pork chops.

Bloody Mary Mix
For the best Bloody Mary you'ev ever had, combine 1/2 package of Hot Red seasoning with a 46-ounce can of tomato juice. Add a dash of celery salt and a dash of Worcestershire Sauce. Mix with your favorite vodka. Adjust amount of seasoning blend to suit your taste. One pack can season up to one gallon of tomato juice.