Best 6 Tijuana Tippler Recipes

TIJUANA KITCHEN RICE

Steps:

• In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
• Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
• Season with salt, then top with green onions and queso fresco. Serve immediately.

TIJUANA TORTA

Steps:

• Mash beans, salsa, jalapeno and cumin in a small bowl.
• Mash avocado, onion and lime juice in another small bowl.
• Cut baguette into 4 equal lengths.
• Split each piece in half horizontally.
• Pull out most of the soft bread from the center so you're left with mostly crust.
• Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
• Cut each in half and serve.

TIJUANA TIDBITS

Steps:

• In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat., Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.

TUSCAN STYLE TILAPIA AND CANNELLINI BEANS

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 2 teaspoons Italian seasoning, lemon zest and 1/2 teaspoon salt to bag; gently squeeze bag to blend seasonings.
• Add tomatoes to oven bag; gently squeeze bag to crush tomatoes. Add beans, garlic and wine to bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Roll down open end of bag three times to hold it open.
• Brush tilapia with olive oil and lemon juice. Sprinkle fish with remaining Italian seasoning; season with salt and pepper, if desired. Place fish in even layer on bean mixture in bag. Unroll bag.
• Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 15 minutes or until fish flakes and beans are hot. Carefully cut top of bag open. Spoon sauce over fish; garnish with lemon slices, if desired.

TIJUANA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Oil deep, square casserole dish. Boil chicken pieces until done. Mix cans of beans, Rotel and condensed soup together. Add chicken.
• 2. Grate cheese.
• 3. To assemble: Layer meat/sauce mixture, then cheese, then tortilla in a square casserole dish, finishing with a tortilla and cheese. Bake, covered, in a 350 degree oven for 20-30 minutes or until bubbling. Serves 4-6.

TIJUANA TIPPLER

Steps:

• In a large saucepan combine chocolate, grated, 4 cups light cream, brandy, the coffee, the sugar, and the vanilla. Bring the mixture to a simmer over low heat, stirring, until the chocolate is melted and the mixture is hot and well combined. Fold in 1 the heavy cream, lightly whipped, and divide the mixture among ten 10-ounce heat-proof mugs, rinsed with boiling water.