"Bueno Dias Nachos”

  • buenos dias nachos2 lbs Chorizo
  • Crema (mexican table cream)
  • D.L. Jardine's Queso Loco
  • D.L. Jardine's Roasted Tomatillo
  • D.L. Jardine's 5 Star rub
  • Chives
  • Cheddar Cheese

Use your favorite thick tortilla chips amount based off family size

While frying chorizo, place chips on microwave safe plate, sprinkle with cheese to melt.

Mix D.L Jardine's Roasted Tomatillo and Crema to taste & drizzle tomatillo crema mix and D.L. Jardine's Queso Loco over melted cheese and tortilla chips. Sprinkle cooked chorizo on top.

Fry up 2 over medium eggs, season with D.L. Jardine's 5 Star rub. Place eggs on top of Nachos and top with chives

*Loco Mac & Cheese*

loco macThis is a great side dish for hot dogs or hamburgers.

  • ...1 jar D.L. Jardine’s Queso Loco
  • 12 oz bag macaroni shell
  • 1lb chorizo
  • 2 medium roasted, peeled, seeded, & chopped poblano peppers.
  • 1/2 cup chopped chives.
  • 1 cup sharp cheddar cheese (or more if you like).
  • Crushed tortilla chips.

Boil shell macaroni - season water with D.L. Jardine’s 5 Star Rub.

Fry chorizo, when almost done add the poblano and chives and continue to cook till done.

Once shells are done, drain and pour into a 2 quart casserole dish, add chorizo, D.L. Jardine’s Queso Loco & cheddar cheese. Stir well.

Top with crushed tortilla chips and cheese. Bake @ 325 degrees for 20 minutes.

D.L. Jardine's Roasted Tomatillo Hot Dip

roasted tomatillo dipPrep 5 min – total 25 min

  • (1) delicious jar D..L Jardine’s Roasted Tomatillo Salsa
  • (1) 8 oz. soften cream cheese
  • (2) Fresh Jalapeno’s seeded and chopped
  • (2) cups shredded Monterey Jack cheese

In an oven safe casserole dish combine all the ingredients – mixing real well.

Place in oven for 20 minutes until nice and bubbly. Serve with your favorite tortilla chips.

D.L. Jardine's Texas Chili Recipe

texas chiliThis recipe is using the “cookin suggestions” card inside your Jardine's chili kit. Where it calls for water – use the beer and our Black Bean Chipotle salsa along with the tomato sauce (15 oz. instead of 8 oz.).

  • 1 lb. 80/20 ground beef
  • 1 lb. ground pork
  • DL Jardine 5 star rub
  • ½ cup chopped red onion
  • 2 roasted peeled, seeded and chopped poblano peppers
  • ½ cup chopped bell pepper
  • 2 cups of your favorite beer
  • 1 jar D.L. Jardine's Black Bean Chipotle salsa
  • 1 15 oz. can tomato sauce
  • 1 15 oz. can black bean drained
  • 1 cup frozen corn

In large stock pot sear ground beef and pork, then season with 5 Star Rub. Cook until brown.
Remove meat from pot - place in large bowl and set aside. Sauté red onion, poblano & bell pepper in stock pot using fat from meat. Once vegetables are caramelized add meat back to stock pot.
Add 2 cups beer, 16 oz. jar D.L. Jardine's Black Bean Chipotle Salsa & a 15 oz. can tomato sauce. Next add the large red pepper packet to your taste. Remember the more the hotter and since the chipotle salsa has been added, definitely want to taste as you go. Stir well.
Cover pot and bring to a boil then reduce heat. Simmer slowly for 1 hour or until meat is tender, stirring occasionally.
About 30 minutes before the chili is ready add the can of black beans and frozen corn
Now is also the time to mix in the masa if you want your chili a little thicker. Mix the masa with enough water to form a pourable mixture and stir into chili until it reaches desired thickness. Then simmer another 20-30 minutes and ENJOY!

D.L. Jardine’s "Drunken" Beans

You can use any one of our D.L. Jardine's Specialty Chile Salsas, Pasilla, Arbol or Morita to make these delicious beans. You can't go wrong....

asldkfjI made these in my pressure cooker which took 13 mins. If you don't have one, use a crock pot or stove top.

  • 1 lb pinto dry pinto bean (best to use already cleaned beans)
  • 1 Jar D.L. Jardine’s Pasilla, Arbol or Morita Chile Salsa
  • 1 12 oz bottle of your favorite beer
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 cup water (or more as needed to cover beans)

Top with cheese

Cook until done in whatever method you use to cook 1 lb pinto beans.

D.L. Jardine’s Grilled Ribeye Steaks with Fingerling Potatoes & Fried Corn

grilled ribeye recipeRibeyeSteaks

  • 3 TBS of Lea & Perrin’s Worcestershire Sauce
  • D.L. Jardine’s 5-Star Seasoning to taste
  • 2 TBS of Garlic Oil
  • Salt & Pepper to taste
  • Marinade steaks for 4 hours and refrigerate.

Fried Fingerling Potatoes

  • D.L. Jardine’s 5 Star rub
  • 1 2 lb. bag fingerling potatoes
  • 2 shallots
  • 2 Tabs Olive Oil
  • 2 Tabs butter

Boil or microwave potatoes until soft.
Let them cool down a little to be able to flatten a little with your hand (use towel if needed) While potatoes are cooking - dice up shallots.

Transfer to large pan add olive oil and butter to melt, add shallots and potatoes, season with D.L. Jardine’s 5 Star Rub to taste.

Keep heat on medium, you are trying to get a good crisp on the outside of the potato and skin.

Add more oil and/or butter if needed.

D.L. Jardine’s Roasted Tomatillo Cream Sauce-

In small bowl add about a cup of D.L. Jardine’s Roasted Tomatillo Salsa and about a cup of Mexican Table cream (cream) found in the cheese section of the grocery store.

This is strictly up to your taste. Add more salsa or cream until you achieve your flavor.

Fried corn with D.L. Jardine’s 5 Star Rub-

Heat up with 1 Tabs olive oil and 1 Tabs butter add 2 cup defrosted frozen corn, season with 5 Star Rub. "Fry" until corn gets caramelized.

Plate up the steak, potatoes, corn and top steak with DL Jardine Roasted Tomatillo cream sauce.

D.L. Jardine’s Pulled Pork or Chopped Brisket Cole Slaw

  • D.L. Jardines Pulled Pork5 cups shredded green cabbage
  • 5 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup coarsely chopped purple onion
  • 2 Granny Smith apples, cored, cut into 1/4-inch cubes
  • 2 teaspoons lemon juice
  • 1/2 cup cider vinegar
  • ¼ Jar of D.L. Jardine’s 5-Star BBQ Sauce
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups of Pulled Pork or Chopped Brisket

Combine the green and red cabbages, carrots, and purple onion in a large mixing bowl. In a separate bowl, toss the cubed apples with the lemon juice and add to the cabbage mixture.

In a small mixing bowl, combine the vinegar, bbq sauce, salt, and pepper and whisk until the ingredients are well blended. Pour the seasoned mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.

D.L. Jardine’s Queso Loco Soup

queso loco soupINGREDIENTS
2 pounds ground beef

  • DLJ 5-Star Ranch Rub
  • ¾ cup chopped onion...
  • ¾ cup shredded carrots
  • ¾ cup shredded cabbage
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 2 jars D.L. Jardine’s Queso Loco Cheese Dip
  • 1 ½ cups shredded cheddar cheese (more if you like)

Brown the ground beef in 3 quart saucepan. Season with DLJ 5-Star Ranch Rub. Drain and set aside.
In the same stock pan add 1 T butter and add onion, shredded carrots, coleslaw, potatoes. Sauté until tender.
Add the Chicken broth to vegetables and potatoes -bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. Add browned meat to the veggies and stir in 2 jars DLJ Queso Loco. Stir in the cheese until melted & salt and pepper to taste.

D.L. Jardine’s Roasted Tomatillo Chicken Casserole

tomatillo casseroleINGREDIENTS

  • 2-3 cups shredded chicken (use your favorite flame broiled or rotisserie chicken)
  • 1-2 cups broken tortilla chips (your favorite brand)
  • 2 cups shredded Monterey jack cheese – 1 cup reserved...
  • 1 8oz cream cheese soften
  • 1 jar DLJ Roasted Tomatillo


Heat oven 350. Place broken tortilla chips on bottom of a 2 or 3 quart casserole dish. Top with 1 cup Monterey Jack cheese
In a bowl, combined shredded chicken with soften cream cheese and DJ Roasted tomatillo. Mix well, add salt and needed
Layer the chicken mixture on top of the cheese then layer with
rest of cheese. Put in oven for 20-30 minutes. ENJOY.
NOTE: You can add additional items to your chicken mixture, such as corn or black bean…be creative!

D.L. Jardine’s Roasted Tomatillo Salsa & shredded chicken dip.

Roasted Tomatillo SalsaMix in a large bowl,

  • cooked shredded chicken (about 2 cups),
  • 2 - 8 oz. soften cream cheese,
  • 1 jar D.L. Jardine’s Roasted Tomatillo Salsa,
  • 2 roasted, peeled and chopped poblano peppers
  • 2 cups Monterey Jack cheese.

Mix well, pour into a 2 quart casserole dish and bake at 325* oven for 10-15 mins. Serve with your favorite chips…delicious!

DL Jardine’s Ole Chipotle Shepherd’s Pie

shepherds piePlease note: this was made in a pressure cooker. You can make in crock pot or oven and adjust time and make gravy to fit the cooking method.

  • 1-2 tablespoon olive oil
  • 2-3 lbs. boneless Chuck Roast...
  • DL Jardine’s 5-Star Ranch Rub- to season roast
  • 1 chopped onion
  • 1 cup carrots, peeled and chopped
  • 1 cup frozen corn
  • 1 cup frozen peas, green beans or asparagus tips (any green veggie of your choice)
  • 2 cups red wine + ½ cup to deglaze pan
  • 1 cup beef broth
  • 1 jar DL Jardine’s Ole Chipotle
  • Mash Potatoes – about 1 ½ - 2lbs potatoes to cover Shepherd’s Pie.

Heat oven 350 degrees. Heat olive oil in pan of pressure cooker on brown setting. Sprinkle chuck roast with DJ Jardine’s 5-Star Ranch Rub. Add roast to pan; cook 10 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender, add ½ cup wine to deglaze.

Return browned roast to pressure cooker. Add the red wine, DL Jardine’s Ole Chipotle and beef broth, cover and set pressure cooker for 30 -35 minutes.

Prepare your mashed potatoes while roast is cooking.

Once roast is done remove from pressure cooker, place in casserole dish to shred the roast. For gravy you will add a teaspoon of flour at a time to thicken juice. Once the juice has thickened and is a gravy add all the veggies and stir well. Pour gravy/veggies over the roast and stir well. Season to taste if needed with DL Jardine’s 5-Star Rub and/or salt. Top with your mash potatoes and cheddar cheese. Bake in oven for 20-25 minutes.

Game Day Dips

game day dipsQueso and Tamale Dip

  • 2 jars your favorite Jardine’s Queso...
  • 10 small pork tamales- chopped
  • ½ cup chopped onion
  • 2 cups sharp cheddar cheese
  • ½ cup of your favorite beer

Put all in a large pot and allow to come to a small boil. Pour into a casserole dish and top with crushed tortilla chips. Baked at 350 degrees for 15 minutes.
Corn Bread mini muffins with DL Jardine’s Pineapple Salsa

  • Crumbled bacon – about ½ cup
  • 16 oz. package cornbread mix
  • DL Jardine’s Pineapple salsa

In place of the 1 ½ cups water, divide with half water and half salsa. In a bowl combine the cornbread mix with ¾ cups water and ¾ cup Pineapple salsa. Add crumbled bacon and mix well. Pour into mini muffin pan and bake according to package

Spicy Black Bean Dip with Chorizo

  • 1lb chorizo fried
  • 1 jar DL Jardine’s Spicy Black Bean Dip with Ghost Pepper
  • ½ crema (Mexican table cream- optional)
  • ½ cilantro chopped
  • ½ onion chopped
  • Sour cream to for layering

Mix all together in bowl. Crema will cut down on the heat so this is optional. Layer in individual cups staring with sour cream and ending with sour cream.

Smashed Avocado with Jardine’s Camp Fire Roasted Salsa

3 avocados smashed in bowl – add a ½ cup of Jardine’s Camp Fire Roasted salsa, mix and dip

Roasted Chicken with DL Jardine Pineapple Salsa

  • roasted chicken4 bone in chicken breast
  • 2 tablespoons Olive Oil
  • 1/2 cup 5 star rub...
  • 1/2 flour
  • 1 jar D.L. Jardine’s Pineapple Salsa - reserve 1/2 cup

Preheat oven at 450. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Mix 5 star rub and flour in pie plate. Rub olive oil on chicken breast and toss in rub and flour mix. Pour D.L. Jardine’s Pineapple Salsa in casserole dish- reserving 1/2 cup -- and place chicken breast on top of salsa. 10 minutes before it is done brush on the reserved Pineapple salsa on top each chicken breast. Roast until done - about 50-60 minutes. Serve with your favorite sides.

Rodeo Breakfast with Queso Aioli

rodeo 1Home Fries over medium eggs, topped with crumbled bacon and QUESO AIOLI.

Queso Aioli Instructions:

  • ½ jar JardineQueso
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon cumin
  • 2 tablespoons Texas Champagne or to taste

Mix all ingredients in bowl and top your eggs! This also makes a great burger spread or to dip your French Fries in rather than ketchup. You’ll love it!

Sriracha Salsa Chili

Sriracha Salsa ChiliINGREDIENTS

  • 2 LBS. ground beef
  • D.L. Jardine 5-Star Ranch Rub
  • 1/2 chopped red onion...
  • 16 oz. can of black beans
  • 14 oz. can of corn
  • 1/2 cup of craft beer
  • 2 cups beef broth
  • 1 jar of Jardine’s Sriracha salsa
  • 2 cups Cheddar cheese
  • Tortilla chips for topping


In large stock pot, season ground beef with 5-Star Ranch Rub, sautè with chopped red onion until brown. Add next 5 ingredients. Let simmer on medium heat for about 30 minutes, stirring occasionally. Add 2 cups cheddar cheese and stir well until melted. Serve in bowl topped with top more cheddar cheese if desired and crumbled tortilla chips and enjoy!

Texas Style Chicken Fried Steak with Jardine’s Queso Gravy

Chicken Fried Steak Queso GravyKnow how to make chicken fried steak? Then add our D.L. Jardine’s 5-Star Ranch Rub AND D.L. Jardine’s Steak Seasoning to your flour mixture in place of salt and pepper.

Know how to make your gravy for your Chicken Fried Steak?  Then add a jar of our Queso to your roux along with a littler milk or heavy cream to bring the consistency you like. Add a dash of garlic powder and cayenne pepper to your taste. Let it simmer to get to know each other. \


Follow Us

FacebookLinked In