Mi Casa Tortilla Factory - Safford, AZ

4 (10 oz.) cans diced tomatoes with green chile peppers, drained 12 fresh jalapeno peppers, seeded 1 onion, cut into chunks 1 (4 oz.) can chopped green chile peppers, drained 1 sprig fresh cilantro, chopped garlic powder to taste salt to taste in food processor, combine diced tomatoes with chilies, jalapenos and onion; process to desired texture. transfer to a bowl and stir in can of green chilies, cilantro, garlic powder and salt.

this is great on eggs, as a marinade, or as a dip. 1 lb. tomatillos, husked and rinsed 1 clove fresh garlic 1/4/ medium onion 14 jalapeno chile, with seeds 1 tsp. kosher salt 4 sprigs fresh cilantro fresh black pepper to taste put the tomatillos in a medium saucepan with water to cover. bring to a boil and cook until tender, about 7 minutes. drain. puree the garlic, onion, jalapeno, salt and pepper in a blender until smooth. add the tomatillos and cilantro sprigs and puree until smooth. yield: about 3 cups

12 oz. thin spaghetti 12 cup chopped onions 8 oz. tomato sauce 4 oz. water 3 tbsp. olive oil garlic salt salt white pepper to taste shredded goat cheese saute spaghetti & chopped onion in olive oil until spaghetti browns, then add tomato sauce and water, let simmer 15 minutes until noodles are soft, then add seasoning to taste. sprinkle with shredded goat cheese & let melt. serve as a side dish.

5 jalapeno peppers 2 tomatoes 1 onion garlic powder salt fajita seasoning dice jalapenos, tomatoes, and onion, mix together. add each: a dash of garlic powder, dash of salt, and a dash of fajita seasoning to your taste (and you have a hell of a salsa!).

sauce: 1 can cream of chicken soup 1 can chicken broth 16 oz. sour cream 3 finely chopped jalapenos 14 chopped white onion 12 chopped green chilies add garlic & salt to taste in a casserole dish- cover bottom with corn tortillas, cheese, shredded chicken and enchilada sauce. repeat layers as desired. bake at 375 degrees for 45 minutes.

4 cups sour cream 3 cups cottage cheese 2 cups shredded cheese 1 cup diced green chile 1 tbsp. salt 1 tbsp. pepper 1 tbsp. garlic powder mix all ingredients in a bowl 4 cups enchilada sauce 3 dozen corn tortillas softened in hot oil fill tortillas with cheese mixture one at a time and roll. place in large casserole dish. pour enchilada sauce over top of enchiladas. sprinkle with cheese and bake in oven at 425 degrees for 30-40 minutes or until cheese is melted.