Fish Tacos

Fish Tacos

Fish tacos are increasingly popular! And they can be easy using our refreshing Sweet Pepper Slaw.

Ingredients

• Mini "street taco" soft tortillas

• White fish of your choice, fried or baked, seasoned to your liking

• Mrs. Gerry's Sweet Pepper Slaw

• Prepared to Party South of the Border Dip, optional

Instructions

1. Cook fish according to package directions. Flake into pieces.

2. Place fish in tortilla and top with Sweet Pepper Slaw.

3. For added spice, top with our Prepared to Party South of the Border Dip.

Southwestern Chicken Wrap

Skip to the recipe

You wrap, we wrap, we all … should eat these wraps for lunch! Take the flavor factor of our chicken salad up a notch the heat of our Prepared to Party South of the Border Dip.

Add some lettuce, put it all together in your favorite wrap – tomato basil is our choice for this recipe – and be the envy of all your co-workers!

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Ingredients

• Tomato basil wrap

• 1 (12 oz.) container Prepared to Party to South of the Border Dip

• 12 oz. Mrs. Gerry’s Homestyle Chicken Salad

• Shredded lettuce

Instructions

1. Spread Prepared to Party to South of the Border Dip onto tomato basil wrap.

2. Add Mrs. Gerry's Homestyle Chicken Salad.

3. Sprinkle shredded lettuce over top.

4. Wrap to seal and cut in half.

5. Chill to 33 to 39 degrees F. Best if made the same day served.

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Notes

• Chill to 33° to 39°F before serving. Best if made the same day served.

​Taco Wrap

Taco Wrap

Ingredients

• Jalapeno wrap

• Prepared to Party South of the Border Dip

• Refried beans

• Shredded lettuce

• Sliced tomato

• Shredded cheese

Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!

Southwestern Grilled Chicken Wrap

Southwestern Grilled Chicken Wrap

Ingredients

• Wrap

• Prepared to Party South of the Border Dip

• Grilled chicken

• Sliced Monterey Jack cheese

• Sliced tomatoes

• Slices ripe olives

• Shredded lettuce

• Chopped green onion

• Sliced jalapenos (optional)

Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!

Southwest Chicken Corn Chowder

Southwest Chicken Corn Chowder

Ingredients

• 2 cups water       

• 1 bay leaf

• 1½ tsp. salt

• 1 lb. boneless, skinless chicken breast halves

• 2¼ cups milk

• ¼ cup butter or margarine

• 1 cup chopped celery

• ½ cup chopped onion

• 1 clove garlic, minced (about 1 tsp.)

• ¼ cup flour

• 1 lb. (about 3 medium) potatoes, peeled, cut in ½ inch cubes

• 1 (16 oz.) bag frozen corn

• 12 oz. Prepared to Party South of the Border Dip

In a 5 quart Dutch oven or soup pot, combine water, bay leaf and salt; add chicken breasts. Bring to a boil over high heat; reduce heat and simmer, covered, until chicken is tender (15-20 minutes). Remove chicken from broth. Dice chicken. Remove bay leaf from broth. Measure broth; add milk to broth to make 4 cups. Set aside. Melt butter in same Dutch oven; sauté celery, onion, and garlic until tender (about 5 minutes). Blend in flour; gradually whisk in milk mixture. Add potatoes; cover and simmer until tender (about 20 minutes), stirring occasionally. Stir in chicken and corn; heat thoroughly. Stir in Prepared to Party South of the Border Dip; heat gently (do not boil). Serve immediately. Enjoy!

Southwestern Snack Squares

Southwestern Snack Squares

Ingredients

• 2 (8 oz.) cans Pillsbury cornbread twist dough

• 1 (16 oz.) can refried beans

• 1½ cups Prepared to Party South of the Border Dip

• 1 cup shredded Cheddar cheese

• ½ cup sliced onions

• 1 cup chopped tomatoes

• ½ cup sliced olives

Preheat oven to 375°F. Unroll dough and press into bottom and sides of jellyroll pan. Press perforations to seal.  Bake at 375°F for 12-15 minutes, or until golden brown. Cool completely. Spread refried beans over crust, then spread Prepared to Party South of the Border Dip over beans. Sprinkle cheese, onions, tomatoes, and olives over the dip. Chill to 33° to 39°F before serving. Cut into squares and serve. Enjoy!

Mexican Salad

Mexican Salad

Layer the following ingredients in order in a glass bowl: 

• 12 cups cut up lettuce

• 8 oz. cooked southwestern chicken strips

• ½ cup diced green bell pepper

• ½ cup red onion, sliced and quartered

• ¼ cup sliced jalapeno peppers, if desired

• 12 oz. Prepared to Party South of the Border Dip

• 1 (8 oz.) package shredded Mexican-style cheese

• ½ cup real bacon bits

Chill to 33° to 39°F before serving. Enjoy!

Layered Fiesta Dip

Layered Fiesta Dip

Layer the following ingredients in order on a 12-inch plate: 

• 1 small can refried beans (warm in microwave to make spreading easier)

• 8 oz. Prepared to Party South of the Border Dip

• 8 oz. salsa

• 2 cups shredded lettuce

• 1 medium chopped tomato

• 1 small can sliced black olives, drained

• 4 oz. sour cream (spoonful in center of plate)

• 1 (12 oz.) package shredded Cheddar cheese

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

Southwestern Chicken Wrap

Southwestern Chicken Wrap

Ingredients

• Tomato basil wrap

• Prepared to Party South of the Border Dip

• Mrs. Gerry’s Homestyle Chicken Salad

• Shredded lettuce

Chill to 33° to 39°F before serving. Best if made the same day served. Enjoy!