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Deconstructed 7 Layer Mexican Dip

Filling ingredients

1 Tbsp olive oil

1 (15 oz) can low sodium refried black beans

1 Tbsp lime juice

1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

Topping ingredients
¼ cup chopped tomatoes
¼ cup diced red onions
¼ cup cotija or cheddar cheese
2 Tbsp diced pickled jalapenos
2 Tbsp chopped fresh cilantro

Heat olive oil in skillet over medium heat. Add beans, lime juice, and Zesty Fiesta Seasoning and cook until heated through. Fold mixture into pie plate or shallow serving dish. Top with remaining ingredients and serve.

SIMILAR RECIPES

Zesty Fiesta Stuffed Spaghetti Squash

1 (4 lb) spaghetti squash

2 Tbsp olive oil

1 red bell pepper, diced.

1 med yellow onion, diced.

½ lb ground beef (or ground turkey)

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can diced tomatoes

1 cup frozen corn kernels

2 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

¼ cup minced cilantro, optional

Salt and pepper to taste

1 cup shredded jack cheese

Basic Spaghetti Squash Cooking Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Add olive oil to a skillet and heat until hot, add onions and bell peppers and sauté until soft. Add the ground beef or turkey and cook until done. Drain any excess fat. Add the black beans, tomatoes, corn and Zesty Fiesta seasoning; cook until heated through.

Scoop out the spaghetti squash flesh from the shell. Mix with the meat and vegetable mixture. Add salt and pepper to taste. Stuff the empty shells with the filling and top with cheese. Place in a hot oven for 15 to 20 minutes to heat through and melt the cheese.

5-Minute Black Bean Dip

1 1/2 Tbsp. Halladay's Zesty Fiesta Dip and Seasoning Blend

1 (16 oz.) can refried black beans

1/2 cup salsa

2 tsp. lemon juice

1 tsp. water

Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.

Avocado Corn Salad

Avocado Corn Salad

The trick is to use perfectly ripe avocados. It should be prepared just before serving so that the avocados are just right.

3 ears of corn, cooked and cut off the cob
1 lb cherry tomatoes, halved
2 ripe avocados, peeled and roughly chopped
½ red onion, thinly sliced
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip and Seasoning Blend
2 Tbsp olive oil
2 to 3 Tbsp lime juice
fresh cilantro for garnish, if desire

Gently toss all ingredients together; add salt and pepper to taste.

Zesty Fiesta Chicken & Veggie Foil Packets

4 chicken breasts or thighs 7-8 oz each

1 Tbsp Halladays Harvest Barn Zesty Fiesta Dip & Seasoning Blend

15 oz can black beans, drained and rinsed

2 cups of whole kernel corn

1 cup of diced peppers

3/4 cup of salsa

1/2 cup of Monterey Jack or Mexican Cheese

Cilantro, Jalapenos or the garnish of your choice

Preheat Grill to Medium Heat. Place 4 large pieces of foil out and spray with cooking spray. Place a chicken piece on each piece of foil and season with Zesty Fiesta seasoning and salt and pepper to taste. Mix corn, beans and peppers together and top chicken with mixture. Fold in the ends to seal packets. Place packets on the grill, vegetable side down and grill for 10 minutes. Flip packets over and grill for 10 to 12 more minutes, until the chicken Is cooked through. Remove packets from the grill and carefully open foil and top with cheese. Loosely close the foil for a couple minutes to allow the cheese to melt.