Recipes

Chilli Nachos

Ingredients

• ½ cup vegetable oil
• ½ onion sliced in julienne
• 1 clove garlic
• 2 cups red bell pepper, chopped
• 1 can of Elotes Clemente Jacques®
• 300 gr. ground beef
• ½ tablespoon of salt
• ½ tablespoon of pepper
• 1 bottle of Clemente Jacques® Homemade Sauce
• 250 g. grated Parmesan cheese
• 1 can of Chiles Nacho Clemente Jacques®

Preparation

1. In a saucepan, cook the vegetable oil with the onion and garlic over medium heat for 5 minutes.
2. Add all the other ingredients and mix.
3. Cook over medium heat until the meat is done.
4. Serve in a bowl and spread the Parmesan cheese and slices of Nacho chiles on top.
5. Put in the microwave for 3 minutes and that’s it.

Green Spaghetti

Ingredients

• 500g. pasta (spaghetti)
• 100g. Parmesan
• Clemente Jacques® Guacamole Sauce with Lemon
• 1 can of Clemente Jacques® Peas
• Fresh coriander

Preparation

1. Bring 1 and a half liters of water to a boil. Boil the pasta for 15 minutes or until smooth on the outside but firm on the inside (not raw).
2. Strain the water from the pasta once it is ready.
3. In a bowl, place the Parmesan cheese, green peas and Clemente Jacques® Guacamole Sauce to taste. Stir to form a creamy sauce.
4. Mix the pasta with the sauce and decorate with fresh cilantro.

Chicken Flautas

Ingredients

• 1 chicken breast shredded
• 12 corn tortillas
• Clemente Jacques® Guacamole Avocado Sauce
• 4 tablespoons of grated fresh cheese
• 2 cups chopped lettuce, disinfected
• Vegetable oil

Preparation

1. Sauté chicken in a low-fat skillet, remove, distribute among tortillas and roll tightly to make flautas.
2. Fry them in oil until golden brown.
3. Top with Clemente Jacques® Guacamole Avocado Sauce.
4. Arrange the flautas on a bed of lettuce, bathe them with the sauce and sprinkle with the cheese.

Divorced eggs

Ingredients

• 2 eggs
• Clemente Jacques® Homemade Sauce
• Green Sauce Clemente Jacques®
• 2 corn tortillas
• Vegetable oil
• Salt
• Pepper
• La Sierra® Refried Beans
• Cheese to taste
• Coriander to garnish

Preparation

1. Heat the oil in the pan, put the tortillas and fry for thirty seconds. Take them out and drain them.
2. With a little oil, fry the fried eggs at the same time, leaving the white and the liquid yolk.
3. Arrange the tortillas on an extended plate and place the eggs on the tortillas.
4. Bathe each one with a sauce, one with Clemente Jacques® Homemade Sauce and the other with Clemente Jacques® Green Sauce.