Mexicali Bolognese Recipes

MEXICALI DIP

Steps:

• In a food processor, combine cream cheese, sour cream, mayonnaise, salsa, and taco seasoning until smooth.
• Pour into a bowl and add green onions, black olives, jalapeño, and cheese.
• Stir to combine and chill for at least a half hour before serving. Serve with tortilla chips or veggies.
• Makes 2 ½ cups or 10 servings (¼ cup each). Can be refrigerated for up to 3 days.

MEXICALI BOLOGNESE

Steps:

• 1. IF USING CHICKEN: Place chicken in a baking dish sprinkle with salt and pepper and bake at 350 for about 30 minutes or until done. Use forks to shred the meat. Set aside.
• 2. Heat olive oil in large saucepan over medium heat. Add the onion and mushrooms and sauté until onion is translucent and nearly all liquid has evaporated.
• 3. Toss in the peppers and sauté another minute or until fragrant. Add the cans of tomatoes, salsa, sauce and taco seasoning.
• 4. Stir in the shredded chicken and reduce the heat. Cover and simmer for about 15 minutes. Uncover and stir thoroughly. Add in the cream cheese, stirring until well blended and not lumpy.
• 5. Add the corn and cilantro and stir to combine. Toss over noodles.
• 6. IF USING ITALIAN SAUSAGE: In a large skillet over medium heat, brown sausage in a drizzle of olive oil until thoroughly cooked (no pink).
• 7. Heat olive oil in large saucepan over medium heat. Brown the sausage, add the onion and mushrooms and sauté until onion is translucent and nearly all liquid has evaporated.
• 8. Toss in the peppers and sauté another minute or until fragrant. Add the cans of tomatoes, salsa, sauce and taco seasoning.
• 9. Reduce the heat, cover and simmer for about 15 minutes. Uncover and stir thoroughly. Add in the cream cheese, stirring until well blended and not lumpy.
• 10. Add the corn and cilantro and stir to combine. Toss over noodles.

MEXICALI MEAT PIE

Steps:

• Preheat Oven to 425 degrees.
• Fry the bacon until it is crisp and break it into pieces.
• Put 1/2 cup of the bacon drippings in freezer and chill until firm.
• Brown the ground beef in a large skillet until it is brown.
• Drain off any grease.
• Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
• Allow meat mixture to cool while you prepare the pie crust.
• PIE CRUST:.
• Combine the flour and cornmeal.
• Cut in the bacon drippings or shortening until the mixture is the size of small peas.
• Add the ice water a little at a time while stirring with a fork until the dough holds together.
• Roll into a ball and flatten to 1/2 inch.
• Roll out on a floured surface and place in a 9 inch pie plate.
• Flute the edge.
• Pour the meat mixture into the prepared pie crust.
• Bake in a 425 degree oven for 25 minutes.
• While pie is baking, prepare topping.
• TOPPING:.
• Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
• Spread on the pie.
• Top with crumbled bacon and sliced olives.
• Put back in oven for 5 minutes or until the cheese melts.
• Remove from the oven and let it stand for 10 minutes before serving.