Moe’s Pico Corn Salsa Recipe

Moe’s Pico Corn Salsa looks pretty good on their salsa bar. I have not tried it yet myself, but it give a good alternative to the regular tomato salsa that we all know. What do you think about corn salsa?
1 1/2 qt chopped tomatoes

1 1/2 qt roasted corn

1/3 c chopped cilantro

3 Tbsp chopped jalapenos

3 Tbspp pinto seasoning

1 1/2 c diced onions

1/3 c lime juice

1/1/2 tsp salt

Combine all ingredients.

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Moe’s Salsa Verde Recipe

Moe’s Salsa Verde Recipe

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Moe’s Salsa Verde Recipe

3 (11 ounce) cans tomatillos

1/2 small white onion

3/4 cup cilantro

1 tablespoon lime juice

1/4 teaspoon sugar

1 1/2 jalapenos, medium seeded and chopped (can use serrano or a mix of the jalapenos and serrano)

1/4-1/2 teaspoon salt

Directions:

1 Chop onion and pepper into chunks that the food processor can better handle.

2 Place all ingredients in the food processor or blender and pulse to your desired consistency. .

3 Place in bowl and cover with saran wrap, then place in the refrigerator to allow the flavors to blend for at least a half an hour. Just add your favorite tortilla chips or on one of the above-mentioned foods and enjoy.

 

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Moe’s Chile Con Queso Dip

Yield: 1 1/4 cups

1 cup Asadero Cheese: shredded (BEST BRAND IS CACIQUE)

4 oz Jalapenos, chopped & drained or 4 oz Poblanos, deveined & julienned

1/4 cup Half & Half

2 Tbsp Onion; finely chopped

2 Tsp Cumin; ground

1/2 Tsp Salt

Heat all ingredients over low heat, stirring constantly, until the cheese is melted.

Service warm with tortilla chips.

 

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Moe’s Chicken Burrito Recipe

 

How Do I Make a Moe’s Chicken Burrito?
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Quick burritos

Ingredient
1 can black beans
Fresh cilantro
Salsa
8 oz Mexican blend shredded cheese
Whole wheat tortillas
1/2 lb chicken (2 breasts)
Vegetable or Olive oil
1-2 garlic cloves
Dried red pepper flakes 2 tbsp.
Lime juice

Cut up the chicken into small pieces.
Pour enough oil to cover the bottom of a small skillet.
Add lime juice, red pepper flakes and diced garlic cloves to the oil.
Saute the chicken in the oil until it starts to turn light brown. Remove the chicken from the skillet.
Heat up the (drained) black beans in the skillet with the used oil, but you can also heat them in the microwave.
Place an open tortilla in the microwave with shredded cheese on top and heat for 10-15 seconds until cheese is melted.
Top with chicken, black beans, salsa, and cilantro, then wrap up into a burrito shape.

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Recipe source http://www.whatcanimakewithit.com/how-do-i-make-a-moes-chicken-burrito/


Image credit: http://upload.wikimedia.org/wikipedia/commons/9/95/Burrito_dinner.jpg
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Southwestern Black Bean Burger

2 cups leftover black beans , seasoned, cooked , and drained
¾ cup tortilla chip crumbs (plus more if needed)
1 large egg
½  cup chopped sweet piquante peppers
¼ cup grated cheddar cheese
¼ cup fresh cilantro, minced
¼ cup onion minced
½ tsp onion salt
¼ cup queso dip, chilled

In a food processor, pulse  all ingredients until blended. *Do not run the processor.*  If the mixture is too thin to form into patties, add more tortilla chip crumbs.
Shape the mixture into 4 patties (about ½ cup each).  If adding a queso center, form ½ the patty, make an indention in the center, fill with queso, and top with second ½ of the black bean mixture.  Be sure to seal all sides well.
Place on a plate or patty, covered tightly with plastic wrap, and refrigerate for 2- 24 hours.) Chill the shaped patties until you’re ready to cook them. When ready to cook,  rub  ½ Tbsp. of oil onto the base of a skillet with a paper towel. Heat over medium heat until oil shimmers. Working in two batches, place 2 patties of the patties in the skillet. Cook for 5 to 8 minutes, turning over half way through.  Take care when handling. Repeat with the remaining patties. Serve hot with preferred fixins.

 
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Moe’s Taco Seasoning Recipe



 

Moe’s Southwest Grill Guacamole Recipe

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    • Ingredients
    • Fresh Avocados, Ripened 6 each
    • White Onions, Diced 1 1/2 cups
    • Tomatoes, Diced 1 1/2 cups
    • Fresh Jalapenos, diced 1/2 teaspoon
    • Cilantro, Chopped 3/4 cup
    • Lime Juice, Fresh 1 1/2 ounces
    • Salt 1 tablespoon
  • Directions
    1. Make sure to mix all ingredients in large bowl.
    2. Serve with warmed tortilla chips.

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Moe’s Southwest Grill Pico De Gallo

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The first thing any good southwestern meal needs is some savory salsa.
This is a fresh salsa that we serve by the ton (literally) at the restaurant. Without fresh tomatoes you can use a canned high-quality organic whole tomato. Feel free to experiment and add some of your own special touches.

5 ea Tomatoes (chopped)

¼ cup Fresh Cilantro (rinsed well and chopped)

¼ cup Sweet white onion (diced)

¼ cup Red Onion (diced)

1 tsp. Salt
1 tsp. Jalapenos (diced)

½ lime Lime (juiced)

2 tsp. Southwest Seasoning

1. Drain the chopped tomatoes in a colander

2. Mix all ingredients in a large bowl

3. Let sit at room temperature for at least 1 hour to let the flavors combine.

We recommend serving the fresh pice de gallo with tortilla chips – which can warmed in a 250 degree oven ahead of time

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Recipe credit: http://www.food.com/recipe/moes-southwest-grill-pico-de-gallo-copycat-recipe-475166

Image credit: http://commons.wikimedia.org/wiki/File:Mmm…_Pico_de_Gallo_(5923456035).jpg

 

Moe’s Taco Pie Recipe

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1 cup crushed tortilla chips  

1 Tbsp. taco seasoning

3 tablespoons butter, melted

2 cups leftover ground beef , seasoned and cooked

1 cup pinto bean hummus

1 cup pico de gallo, or spicy salsa

1 cup grated cheddar cheese

grape tomatoes, halved

Optional garnishes for serving:

chopped olives

scallions

parsley or cilantro

sour cream (or Greek yogurt)

guacamole

Preheat the oven to 475°F.  Grease/Spray a 9 or 10 inch pie plate.  Stir together the crushed tortilla chips, taco seasoning, and melted butter. Spread mixture onto the bottom and sides of the pie plate. Bake for 10 minutes; set aside.

Spread fillings on top of the crust in the following order: ground beef, pinto bean hummus, pinto bean hummus, grated cheddar cheese, and tomatoes.  Bake 20 minutes. Switch oven to broil and cook for 5 minutes to brown. *Watch carefully so the cheese only browns, not burns.* Let pie to cool for 5-10 minutes before slicing.  Top, or serve, with preferred garnishes.

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