Pineapple Passion Stir Fry

June 27, 2020  Online Recipe Guide Avatar


1 lb Medium precooked shrimp

4 Cups Assorted vegetables, cut into stir fry [Tip: Buy prepared/bagged stir fry at grocer]

1 Tbsp Olive oil

1/2 Jar Jilli Pepper Red Chile Pineapple Salsa


Heat olive oil in a wok or large pan, then add assorted vegetables. Stir fry for one minute, then add precooked shrimp. Saute for 2-3 minutes until hot. Add 1/2 jar of Jilli Pepper Red Chile Pineapple salsa. Toss and serve over rice. (Serves 4)

Ra2 ea. 10 inch spinach, tomato tortillas

3 8 inch flour tortillas

1 lb. Cottage cheese- small curd

2 tsp. Ground cumin

1 tsp. Oregano

1 Cup Arturo’s Maui Onion Salsa

12 oz. Tomato sauce

1 Cup ea. Grated Cheddar & Monterey Jack Cheeses


Combine cumin, oregano, Arturo’s Salsa and tomato sauce in bowl. Spread butter on 2 each Spinach tortilla. Cut in half. Layer Spinach tortillas in 9 X 13 X 2 inch or deeper oblong metal or glass baking dish, placing cut sides to the edge of the pan. Overlap to make solid layer of tortillas. Spread 1/3 of sauce mixture, 1/2 of the cottage cheese, and 1/3 mixed cheddar and Monterey Jack cheeses on top of spinach tortilla layer. Repeat with the flour tortillas, without butter, 1/3 of the sauce, remaining cottage cheese and 1/3 mixed cheddar and Monterey Jack cheeses. Repeat with tomato tortilla and spread remainder of sauce and cheeses on top. Bake in preheated oven at 350 degrees for 45 minutes. Remove from oven and let stand for 15 minutes before serving.inbow Mexican Lasagna


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