Southwestern Chicken Casserole

1-1½ cups
Uncooked rotini or elbow macaroni
1-2 lbs
Chicken breast, diced
1 Jar
Favorite Jardine’s Salsa
1  8-oz
Container  sour cream
2 Cups
Monterey Jack cheese, shredded
1 Can (sm)
Sliced black olives
Black pepper to taste

Cook pasta according to package directions.  Rinse with cold water, cover and set aside.  Place chicken and salsa in a large skillet and cook over medium heat, stirring occasionally, until chicken is thoroughly done.  Allow to cool slightly.  Stir sour cream and black pepper into pasta.  Stir chicken and salsa mixture into pasta and mix thoroughly.  Spoon into large casserole dish.  Top with black olives then shredded cheese.  Bake at 325° for approximately 30 minutes or until cheese is bubbly.

Delicious Salsa Cheese Bread

3 ¾ cups
Buttermilk baking mix
¾ cup
Sharp cheddar cheese, shredded
¾ cup
¾ cup
Jardine’s Salsa (recommend Texacante, Salsa Bobos or Olé Chipotle)

Combine ingredients, then beat vigorously for 30 seconds.  Pour into well greased and floured 9x5 inch loaf pan.  Bake in at 350° for 45-50 minutes or until golden brown.  Cool slightly then remove from pan and enjoy.

DLJ Cowpoke Artichoke Cream Sauce (Simple and Delicious)

This is a very simple sauce with an outstanding flavor.

1 jar
D.L. Jardine’s Cowpoke Artichoke Salsa
1 cup
Heavy cream

In saucepan, simmer 1 to 1-1/2 cup DLJ Cowpoke Artichoke Salsa with 1 cup cream.  Simmer until heated through and slightly thickened (~20 minutes).

Serving Suggestions:

« Top thin spaghetti with diced, grilled chicken breasts then spoon Cowpoke Artichoke Cream Sauce on top.
« Serve cream sauce over white rice with grilled shrimp or chicken.   This is also a nice vegetarian meal without meat and may be used as a simple but delicious side dish.
« For a less spicy cream sauce, use more cream and/or less salsa.
« After serving, sprinkle dish with Parmesan or Asiago cheese.

Extra Special Cornbread Squares

1 pkg
Corn muffin mix
½ cup
D.L. Jardine’s Salsa Bobos
½ cup
Shredded cheese of your choice (cheddar, Monterrey Jack, Colby Jack)

Prepare pan and preheat oven according to corn muffin mix directions.  Prepare mix according to package directions, then spoon half of batter into pan, top with salsa and cheese and top with remaining batter.  Bake as directed by package.  Enjoy!

Chicken Tortilla Soup with Black Bean & Corn Salsa

2 16-oz jars
D.L. Jardine’s Salsa Bobos
2 16-oz cans
Chicken broth (low sodium or regular)
1 20-oz cans
Diced tomatoes (fire-roasted if possible)
1-1 ½ lbs
Cooked chicken, diced

Crushed Tortilla chips
Shredded cheddar or Monterey jack cheese

Combine DLJ Salsa Bobos, chicken broth, and tomatoes in a soup pot and simmer 5-10 minutes.  Add chicken and continue simmering until flavors meld (approx 1 –2 hrs).  Ladle into bowls and top with crushed tortilla chips and shredded cheese.

Buttermilk Mexican Corn Bread

1 cup
All purpose flour
¾ cup
Yellow cornmeal
1 ½ tsp
Baking powder
½ tsp
Baking soda
½ tsp
1 cup
Eggs, lightly beaten
6 Tbsp
D.L. Jardine’s Salsa Bobos
¼ cup
Butter or margarine, melted

Combine flour, cornmeal, baking powder, baking soda and salt in large bowl.  Add buttermilk, eggs, salsa and butter.  Stir just until ingredients are blended.  Pour into well greased 8-inch square pan.  Bake at 425° for 25-30 minutes or until golden brown.

Black Bean  & Corn Chicken Salad

2 cups
Diced cooked chicken (or turkey)
1 ½ cups
Cooked rice
1 can
Whole kernel corn, drained*
Small zucchini, thinly sliced
Garlic clove, minced
½ cup
Diced red or green bell pepper
½ cup
D.L. Jardine’s Salsa Bobos
¼ cup
½ Tsp
Lettuce leaves

Combine chicken, rice, corn, zucchini and red/green pepper in medium bowl.  Combine DLJ Salsa Bobos, mayonnaise, salt and garlic.  Mix well.  Add to chicken mixture, mixing lightly.  Cover and chill thoroughly.  To serve, line individual salad plates with lettuce leaves, then top with chicken mixture and additional salsa.

*One cup fresh or frozen corn kernels may be substituted.

Peach Salsa Chicken

1 jar
D.L. Jardine’s Peach Salsa
1 ½ lbs
Chicken breast, cubed
1 T
Olive Oil

Saute chicken breast cubes in olive oil until browned and mostly cooked through.  Lower heat, pour one-half to full jar of the DLJ Peach Salsa, stir, cover and simmer until chicken is fully cooked and salsa is hot. 

Serving Suggestions:

« Serve over cooked rice; garnish with shredded cheese and a slice of avocado.
« This recipe can also be made with pork chops or try any of the other delicious H.T. Trader’s salsas in place of peach.

Grilled Shrimp Skewers with DLJ Roasted Tomatillo Salsa

1 jar
D.L. Jardine’s Roasted Tomatillo Salsa
Shrimp of your choice, shelled and deveined
Vegetable medley
Wooden skewers, soaked in water 30 minutes prior to grilling


½ Cup
Olive oil
½ Cup
Fresh cilantro, chopped
¼ Cup
D.L. Jardine’s Roasted Tomatillo Salsa
3 Tsp
Garlic, chopped
½ Tsp
2 Tbsp
Soy sauce
Juice of one lime

Prepare marinade by adding ingredients and mixing well.  Add shrimp and marinate 30 minutes.  Thread shrimp onto skewers and cook over medium-high flame on grill until opaque, about 3-4 minutes per side.  Once cooked, remove from grill and place on a serving platter, accompanied by DLJ Roasted Tomatillo Salsa for topping or dipping.  Serve with vegetable medley.

Chicken Breasts Verde

Chicken breasts
2 Tbsp
Olive oil
Two 3 oz
Packages goat cheese (herbed ok)
Cloves garlic, crushed/minced
2 Cups
D.L. Jardine’s Roasted Tomatillo Salsa
2 Cups
Monterey Jack Cheese, Grated

Cut a pocket into each chicken breast.  Brush with olive oil, then season with salt and pepper. Let stand 30 minutes.  Meanwhile, combine goat cheese and garlic.  (If using plain goat cheese, you may wish to add some fresh cilantro, basil and/or oregano.  Stuff equal portions of the cheese mixture into the chicken breasts, place in baking dish and top with DLJ Roasted Tomatillo Salsa. Bake at 350° for 45-60 minutes (until chicken is cooked through).  During last 10-15 minutes of bake time, top with grated Monterey Jack Cheese.

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  • Buda, TX
    PO Box 1530
  • #1 Chisholm Trail
    Buda, TX 78610
  • 1-800-544-1880