Viewing entries tagged
Cinco de Mayo

Fajita Mac & Cheese

Fajita Mac & Cheese

Fajita Mac & Cheese

FajitaMacCheese.jpg

Five ingredients transforms our Gourmet Macaroni & Cheese into a dish that everyone will love!

Ingredients

  • 5 lbs. Mrs. Gerry’s Gourmet Macaroni & Cheese

  • 1-15 oz. can black beans, rinsed and drained*

  • 1 -10 oz. can tomatoes & green chilies*

  • 2-5 oz. cans chicken breast, drained*

  • 1 tbsp. fajita seasoning mix

  • 2 cups (about 4 oz.) coarsely crushed yellow corn tortilla chips

Instructions

  1. Preheat oven to 400°F.

  2. Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions.

  3. Carefully pour into large mixing bowl.

  4. Gently stir in ingredients, except tortilla chips.

  5. Pour into greased half pan; top with crushed tortilla chips.

  6. Bake for 15 to 20 minutes or until mixture is hot and tortilla chips are lightly browned.

  7. Serve immediately or maintain at 165° to 180°F. Makes 12 to 14 servings.

    *If available, use "no salt added" canned products

Have you tried.jpg

Hot Cowboy Caviar Cheese Dip

Hot Cowboy Caviar Cheese Dip

Hot Cowboy Caviar Cheese Dip

MexicanShrimpSalad.jpg

Southwestern Dip and Cowboy Caviar in one recipe?! You won’t be able to stop until it’s all gone.

Ingredients

  • 1 cup Mrs. Gerry’s Cowboy Caviar, drained

  • 1 cup Mrs. Gerry’s Southwestern Dip

  • 1-8 oz. pkg. cream cheese

  • 1-4 oz. can diced green chilies

  • 1 cup diced cooked chicken breast

  • ½ cup shredded Cheddar cheese

  • 1 tsp. dry taco seasoning mix

Instructions

  1. Combine all ingredients in medium saucepan.

  2. Heat to 165° to 180°F, stirring often to prevent sticking.

  3. Dip may be kept warm in a Crockpot on low setting. Serve with tortilla chips.

Have you tried.jpg

Mexican Shrimp Salad

Mexican Shrimp Salad

Mexican Shrimp Salad

MexicanShrimpSalad.jpg

The angel hair pasta and red wine vinegar dressing from our Spaghettini Salad paired with shrimp, lime juice, cilantro and fresh avocado makes for a great side salad during Lent or any time of the year.

Ingredients

  • 1 lb. Mrs. Gerry's Spaghettini Salad

  • 8 oz. cooked & peeled shrimp, thawed

  • 2 tbsp. lime juice

  • 1 to 2 tbsp. minced fresh cilantro

  • ½ tsp. Tabasco sauce

  • 1 ripe avocado, diced just before serving

Instructions

  1. In a large bowl, combine all ingredients except avocado.

  2. Chill to 33° to 39°F.

  3. Just before serving, dice the avocado and add to salad. Serve chilled.

Have you tried.jpg

Jalapeno Popper Stuffed Peppers

Jalapeno Popper Stuffed Peppers

Jalapeno Popper Stuffed Peppers

JalapenoPopperStuffedPepper.jpg

Your taste buds will thank you after eating this delicious dish! Simply stuff peppers with our Jalapeno Popper Pasta Salad, top with bacon and cheese, and bake.

Ingredients

  • 4 cups Mrs. Gerry's Jalapeno Popper Pasta Salad

  • 4 whole bell peppers, any color, medium sized

  • ¼ cup chicken broth

  • 2 cups shredded Cheddar cheese

  • 2 tablespoons crumbled bacon pieces

Instructions

  1. Preheat oven to 350°F.

  2. Add the ¼ cup chicken broth to a 9” x 13” baking pan.

  3. Wash, halve, deseed and remove stem from peppers.

  4. In a bowl, combine Jalapeno Popper Pasta Salad and 1 cup shredded Cheddar cheese.

  5. Evenly stuff the peppers with the salad mixture. Sprinkle remaining Cheddar cheese and bacon pieces on top of peppers.

  6. Bake peppers in pan for 30 minutes or until the internal temperature reaches 165°F and the peppers are well cooked. After baking, allow to cool for a couple minutes. Serve immediately or maintain at 165º to 180ºF.

Have you tried.jpg

Southwestern Potato Salad

Southwestern Potato Salad

Southwestern Potato Salad

SouthwesternPotatoSalad.jpg

Kick your potato salad up a notch! Add our Southwestern Dip and Cheddar cheese to our already delicious Deli Fresh or Original Potato Salads.

Ingredients

  • 13 lbs. Mrs. Gerry’s Original Potato Salad or Mrs. Gerry’s Deli Fresh Potato Salad

  • 3 lbs. Mrs. Gerry’s Southwestern Dip

  • 1-12 oz. pkg. shredded Cheddar cheese

  • 1 small can black olives, drained (optional)

Instructions

  1. Combine ingredients.

  2. Keep refrigerated at 33° to 39°F until serving.

Have you tried.jpg

Mexi-Salsa

Mexi-Salsa

Mexi-Salsa

MexiSalsa.jpg

Just add salsa to our Harvest Corn for a hearty chip dip! 

Ingredients

  • 1 lb. Mrs. Gerry’s Harvest Corn, drained

  • 1½ cups medium salsa or Picante sauce

Instructions

  1. Combine all ingredients.

  2. Chill to 33° to 39°F before serving. Serve with tortilla chips.

Have you tried.jpg