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Zesty Fiesta Cups

Zesty Fiesta Cups

1 cup sour cream

1/4 cup mayo

1 Tbsp. Halladay's Zesty Fiesta or Garlic Chipotle Seasoning

1 cup shredded cheddar cheese, divided

1 cup black beans, rinsed and drained

Tostitos Scoops

Preheat oven to 350F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.

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.

Individual Nacho Stacks

Individual Nacho Stacks

1 bag tortilla chips

1 ½ cups cooked chicken, shredded

3 cups Monterey jack cheese

1 cup black beans, drained and heated

1 ripe avocado, chunked

¾ cup salsa

1 cup Halladay’s Harvest Barn Zesty Fiesta or Garlic Chipotle Dip, prepared

Put 15 chips in small circular mounds on tinfoil. Layer and top chips with beans and chicken, then cheese. Bake at 350F for 10 to 12 minutes or until cheese is melted. Top with avocado, salsa, and prepared dip. Serve while still warm.

Mexican Street Corn Dip

Mexican Street Corn Dip

4 cups cooked corn kernels

1 can Old El Paso mild green chilis, diced

1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip Mix

⅓ cup plain Greek Yogurt

2 Tbsp mayo

¼ cup Cotija Cheese, or Feta

¼ cup cilantro, chopped

¼ cup red peppers, diced

Combine all ingredients and let chill at least one hour for all ingredients to meld together. Serve with crisp Tortilla Chips.

Deconstructed 7 Layer Mexican Dip

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
cup chopped tomatoes
cup diced red onions
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.