Chipotle Cheddar Cheese Mashed Potato Waffle with Eggs Benedict and Bacon
1 Serving (Double, triple, or etc for more servings)
1 cup of Chipotle Cheddar Cheese Mashed Potatoes(recipe below)
1/8 cup of all-purpose flour
1 egg for the waffle mix
2 poached eggs How to poach an egg
2-3 strips of bacon
Cook potatoes in boiling salted water until very tender. Drain. Add Cheddar Cheese, Butter, and Milk. Using an electric mixer, beat until smooth. Stir in Casa De Jorge Chipotlé Salsa. Season to taste with salt and pepper.
Start heating up your waffle iron. Medium-hot to hot range.
Get your bacon cooking, fried or in an air fryer. Air Fryer Bacon Recipe
Place a cup of mashed potatoes in a medium-sized mixing bowl.
Add a heaping tablespoon of all-purpose flour and 1 egg.
Whisk together until smooth.
Place the mashed potatoes in the waffle iron and cook for 3-1/2 to 4 minutes, until golden brown.
Top your waffle with bacon and poached eggs topped with hollandaise sauce.
Sprinkle with some parsley.
1-12 oz. jar Casa De Jorge Raspberry Agave Salsa
4 skinless chicken breasts
2 cups cooked rice
Preheat the oven to 350 degrees.
Place the chicken breasts in a baking dish. Add approximately 1 inch of water.
To tenderize the chicken, poke holes in the chicken breasts. Bake for 45 minutes.
When chicken is ready, top the cooked rice with raspberry salsa for a treat your taste buds will relish!
Other variations: pour salsa over chicken while baking for a savory glaze or use as marinade before you grill.
Peach Salsa Queso Dip
1-12 oz. jar Casa De Jorge Peach Salsa
2-10 oz. packages cream cheese
1 package of spicy sausage
Place the cream cheese in a mixing bowl; allow to soften while you fry the sausage. After you fry the sausage, drain the grease and add the sausage to the cream cheese. Next, add Casa De Jorge Peach Salsa. Hand Mix. Microwave on high for 2 minutes. Remove, stir, and repeat until cheese is completely melted.
Chipotlé Cheddar Cheese Mashed Potatoes
3-1/2 pounds red potatoes, unpeeled, cut into 1-inch pieces.
2/3 cup of milk
1 cup of cheddar cheese
4 tablespoons butter (optional)
1 jar Casa De Jorge Salsa's Chipotlé Salsa
Cook potatoes in boiling salted water until very tender. Drain. Add Cheddar Cheese, Butter, and Milk. Using an electric mixer, beat until smooth. Stir in Casa De Jorge Chipotlé Salsa. Season to taste with salt and pepper. Sprinkle with parsley.
Stupid Hot Potato Omelet
1 12 oz. jar of Casa De Jorge's Stupid Hot
1/2 teaspoon salt
1/3 cup milk
1/4 stick butter or olive oil
2 small potatoes, peeled & quartered
3 oz. Feta or Monterey Jack cheese (optional
Sauté the potatoes in butter or olive oil for 8-10 minutes over low to medium heat. Place eggs, milk and salt in a bowl; whisk thoroughly, then pour over the potatoes. Cook over low heat, tilting the pan and lifting the cooked edges to allow the uncooked portion to run underneath until the eggs begin to set. While eggs are still runny, sprinkle with cheese and 6-8 tablespoons of Casa De Jorge Verdé salsa. Set under preheated broiler for 1 minute. Cut into 4 sections and serve.
Jorge's Chunky Chili
1 12 oz. jar of Casa De Jorge's Medium Chunky Salsa
1 lb. of coarsely ground beef
1 16 oz. can of tomato sauce
2 16 oz. cans of red kidney bean s
1 cup water
Cook meat over high heat until meat loses color. Drain the grease. Combine meat, water, beans, tomato sauce and Casa De Jorge Medium Chunky Salsa in chili pot. Simmer for 2 hours, stirring occasionally.
Double our Chunky Chili recipe and you will be ready for the next day!
White Corn Tortilla Chips
Jorge's Chunky Chili Chili recipe
Diced tomatoes Diced onions
Casa De Jorge's Cayenne Hot Salsas
In a shallow pan, spread the shredded lettuce to create a generous layer. Top with Tortilla Chips. Then, arrange the remaining ingredients on top in this order: Casa De Jorge Chunky Chili recipe, tomato, onions and sour cream.
In a large mixing bowl, combine the following:
2 lbs. lean ground beef
1/4 cup Casa De Jorge's Roasted Garlic & Olive Salsa
1/2 cup oats (May substitute crushed crackers or bread crumbs)
1 tablespoon Worcestershire sauce
2 large eggs
Other variations add: onion, mushroom, chopped broccoli or rice
Preheat oven to 350 degrees. In the center of a 9" x 13" pan, shape the beef mixture into a loaf. Top with more Roasted Garlic & Olive Salsa. Bake for 45 minutes or until done.
Tex-Mex Sheppard's Pie
This recipe can be made with Casa De Jorge’s Chipotle, Cayenne Hot, or Medium Chunky.
8 oz. cooked diced chicken
1 cup Casa De Jorge’s Salsa
1 cup drained black beans
1 18 oz. package frozen mashed potatoes (thawed)
½ cup (packed) shredded Monterey Pepper Jack Cheese
3 Tablespoons chopped fresh cilantro
Preheat oven to 450° Combine chicken, Salsa, and beans in a 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half the cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro and serve.
Roasted Garlic and Olive Pasta Sauté
6 oz. Casa De Jorge’s Roasted Garlic and Olive Salsa
2-3 oz. Heavy Cream
Combine these two ingredients in a heavy saucepan and on medium to high heat allow them to reduce while desired pasta is cooking in boiling water, about 10-15 minutes. Once pasta is done, drain, and add to sauté pan. Tossed the pasta with the Roasted Garlic and Olive reduction top with parmesan or mozzarella, and serve.
OPTION: Add cooked chicken, sausage, or mushrooms.
Casa De Jorge’s Chipotlé Potato Salad
Combine the following ingredients in a large bowl.
3# cooked, diced and cooled redskin potatoes
12oz. cooked crisp bacon chopped
1 head of trimmed broccoli spears
½ cup chopped red onion
2 cups (packed) shredded cheddar
To make the dressing, use equal amounts of:
½ cup sour cream and ½ cup mayo
Add 3oz. Casa De Jorge’s Chipotle Salsa to the sour cream and mayo dressing. Coat the potatoes, bacon, onion, broccoli and cheddar cheese, chill and serve.
Casa De Jorge’s Roasted Garlic and Olive Bruchettas
This is a quick and easy appetizer or a great addition to top your salad.
1 whole baguette sliced ½ inch thick on the bias.
Toast the sliced bread on a cookie sheet in the oven. When finished let cool.
Spread toast with Casa De Jorge’s Roasted Garlic and Olive Salsa and then top with goat cheese or shredded mozzarella. Place the toast back in the oven to melt the cheese and Serve.
Casa De Jorge’s Chili Con Queso
This spicy Appetizer is perfect for a last minute party.
¼ cup plus 2 Tablespoons (3/4 Stick) butter
1 large onion, Chopped
¼ cup plus 2 Tablespoons all-purpose flour
1 28 oz. can peeled tomatoes, drained, chopped
4 oz. Green Chiles
12 oz. shredded Cheddar
Casa De Jorge’s Cayenne Salsa
Corn Tortilla Chips
Sauté in heavy saucepan chopped onion in butter. Stir in flour. Continue to cook flour until golden brown. Add the Green Chiles, tomatoes, and cream cheese and cook until cheese melts, stirring constantly. Simmer until mixture is slightly thickened; add cheddar stir until cheddar is melted and bubbles. Season with Casa De Jorge’s Cayenne Hot Salsa transfer to chafing dish or fondue pot. Server with tortilla chips.
Casa De Jorge’s Chipotlé Steamed Mussels
2 Tablespoons Vegetable oil
½ cup chopped carrot
½ cup chopped celery
1 14oz. can unsweetened coconut milk
1 cup chicken stock
1 cup dry white wine
4 - 5 oz. Casa De Jorge’s Chipotlé Salsa
2 ½ pounds of Mussels scrubbed and debearded.
Heat oil in heavy large pot over medium heat. Add carrot and celery and sauté until tender. Stir in coconut milk, wine, chicken stock; bring to a boil over high heat to reduce to 2 cups, about 15 minutes. Stir in Casa De Jorge’s Chipotlé, add mussels, cover and cook until mussels open, about 5 minutes. Transfer mussels to large bowl and serve. (Discard any mussels that do not open.)
Casa De Jorge’s Southwestern Caesar Salad
with Chipotlé Dressing
½ cup mayonnaise
1 ½ tablespoon canned low-salt chicken broth
1 Tablespoon soy sauce
1Tablespoon fresh lime juice
1 teaspoon brown sugar
2 oz. Casa De Jorge Chipotlé Salsa
Wisk mayonnaise, chicken broth, soy sauce, lime juice, brown sugar and Casa De Jorge’s Chipotlé Salsa in small bowl to blend completely. Dressing can be prepared a day ahead of time and held covered in the refrigerator.
Prepare in large serving bowl:
1 large head of Romaine Lettuce, cut into bite size pieces
2 medium tomatoes diced
½ cup frozen corn kernels, thawed, drained
4 Tablespoons freshly grated Parmesan cheese
Mix with dressing thoroughly add more Parmesan if desired. Season with salt and pepper to taste and Serve!
Casa De Jorge’s Stupid Three Bean
6 oz. Casa De Jorge’s Stupid Hot, drained
1 14 oz. can of black beans, drained
1 14 oz. can pinto beans, drained
1 14 oz. can garbanzo beans, drained
3-4 medium sized tomatoes diced
1 large red onion diced
1 16 oz. package of frozen corn kernels, thawed, drained
½ bunch of cilantro finely chopped
If you would want the hickory smoked flavor of Casa De Jorge’s Chipotle Salsa, or the flavor of Casa De Jorge’s Cayenne Hot, add one 12 oz. jar of your favorite to this mixture and refrigerate for 2-3 hours or over night and serve with Tortilla Chips.