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Old Santa Fe Recipes


Wind & Willow products are outstanding on their own, but they also serve as a base for many terrific recipes. Each month we will feature some of our favorites.

 

Chili Cheese Nachos

INGREDIENTS:

Chili Cheese Nachos
1/2 lb ground beef or turkey
1 can kidney beans, drained & rinsed
1/2 c beef broth
1/2 c sour cream
2 c grated cheese

DIRECTIONS:

Brown ground meat and drain well. Stir in seasoning acket from cheeseball mix, drained beans, and beef broth; bring to a simmer. Stir in sour cream until well blended. Stir stir in cheese stirring continually until cheese is melted. Serve over tortilla chips. Top with additional shredded cheese and Tortilla Topping.


 

Cold Santa Fe Appetizer Pizza Slices

INGREDIENTS:

1 can refrigerated pizza dough
Old Santa Fe Cheeseball & Appetizer Mix
8 oz cream cheese
1/2 cup sour cream
3 cups chopped fresh veggies (lettuce, tomatoes, black olives)
1 cup shredded cheddar or Monterrey jack cheese

DIRECTIONS:

Bake pizza crust as directed and allow to cool. Combine Old Santa Fe Seasoning mix, cream cheese, and sour cream. Mix until creamy. Spread Santa Fe mixture onto cooled pizza crust. Top with chopped veggies, black olives, cheese, and
contents of Topping packet. Refrigerate until ready to serve. Cut into 2 to 3" mini pizza slices. Serves 12 to 16


 

Mini Santa Fe Cresents

INGREDIENTS:
Old Santa Fe Cheeseball Mix
8 oz. cream cheese
4 T. butter
Crescent roll dough from refrigerator case

DIRECTIONS:
Preheat oven to 375.
Mix softened cream cheese, butter and seasoning packet from cheeseball mix. Separate roll dough into triangles and cut each triangle in half, making two thinner triangles. Spread cheeseball mixture generously on each crescent roll half and top each with a sprinkling of topping mix. Roll up and place on a baking sheet. Bake 8-10 minutes until golden brown. Makes 16 mini crescents


 

Santa Fe Enchiladas

INGREDIENTS:
Old Santa Fe Cheeseball Mix
8 oz. grilled, chopped chicken breast (2 c.)
8 oz. cream cheese
8 oz. sour cream
12 corn tortillas
10 oz. enchilada sauce
4 oz. shredded cheddar

DIRECTIONS:
Preheat oven to 350. Mix softened cream cheese, sour cream and seasoning packet from cheeseball mix. Stir in chopped chicken and mix well. Spoon 3 Tablespoons of mixture onto each corn tortilla and roll up. Spray 9x13 pan with oil and lay enchiladas in prepared pan. Top with enchilada sauce, cover with foil and bake for 20 minutes. Remove foil, sprinkle with cheese and the topping packet from the cheeseball mix. Continue baking 10 minutes. Serves 4-6.



Southwest Pizza


INGREDIENTS:
1 can refrigerated pizza dough
Old Santa Fe Cheeseball & Appetizer Mix
8 oz cream cheese
1/2 cup sour cream
1/2 cup sliced black olives
1/2 cup roasted red peppers (drained & sliced)
1 cup chopped cooked chicken
2 cups shredded Pizza Blend cheese

DIRECTIONS:
Preheat oven to 400. Spray pizza pan with oil. Spread pizza dough on pan and bake 8 minutes. Combine Old Santa Fe Seasoning mix, cream cheese, and sour cream. Mix until creamy. Spread Santa Fe mixture onto partially baked pizza
crust; top with olives, peppers, chicken, cheese and contents of Topping packet. Return to oven and bake 10-15 minutes (depending on size& type of pizza pan). Serves 4.


 

Southwest Turnovers

INGREDIENTS:
Old Santa Fe Cheeseball Mix
8 oz. cream cheese
4 T. butter
Phyllo (Fillo) dough sheets
1/4 cup roasted red peppers (drained and diced) optional

DIRECTIONS:
Preheat oven to 375
Mix softened cream cheese, butter and seasoning packet from cheeseball mix. Separate phyllo dough into three
stacks of five sheets each. Brush each sheet with melted butter or spray with oil. Keep stacks you are not working with covered well so they do not dry out. Cut each stack into 8 squares. Spoon approximately 1 T. of cheeseball mixture onto each square. Top with ½ tsp of roasted red peppers and sprinkle with Tortilla Strip Topping. Fold squares in half, making a triangle and pressing edges together. Repeat with each stack. Bake 8-10 minutes until golden brown. Makes 24 small turnovers

 



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