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Randy's Gazpacho and Fiesta Con Pollo Recipes

Are you looking for a tasty meal filled with an abundance of flavor? Try our recipes that Chef Randy has whipped up just for you to enjoy! With this summer heat still upon us, try our delicious gazpacho for a chilled soup option. Accompanying the gazpacho will be our Fiesta Con Pollo recipe for a festive chicken casserole. Take your dinner party up a notch with these mouthwatering options!

 

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Randy’s Gazpacho Recipe

What you’ll need:

Food processor

Knife

Cutting board

Bowl

Container to store the soup

 

Ingredients:

2 red peppers deseeded and cut into 8th’s

6 roma tomatoes cut into 4th’s

1 large hot house cucumber cut into 2” pieces

1 large red onion cut into 8th’s

1 cup cilantro leaves

2 to 4 cloves of garlic (depending on how garlicky you like it)

1 to 2 jalapeño peppers deseeded and cut into 4th’s

1 bottle vegetable juice (V-8 is best)

1 to 2 cups of red wine vinegar

Tabasco to taste

Salt to taste

 

Method:

  1. Using a food processor, start chopping all vegetables to the desired coarseness

  2. Place in a bowl and add vegetable juice and vinegar to taste

  3. Add salt to taste

  4. Store in a container and chill. It’s best to do this the day before so flavors can blend

 

Serving Suggestions:

Top with sour cream, frizzled tortillas, or cilantro leaves.

 

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Fiesta Con Pollo Recipe

What you’ll need:

Cutting board

knife

Bowl to mix

3 qt casserole dish

Spoon to mix with
 

Ingredients:

2 whole chicken breasts

1 12oz bag of crushed tortilla chips

1 cup shredded cheddar cheese

1 cup grated jack cheese

1 cup of your favorite salsa

2 cups of #10 can whole tomatoes

1 medium onion (chopped 1/4”)

1 package of enchilada mix

4 oz chopped green chillies

 

For Top Of Casserole:

1 small can whole or sliced black olives

2 cups corn

1 1/2 cups your favorite salsa

1 cup jack cheese

1 cup cheddar cheese

 

Method:

  1. Spread crushed tortilla chips on 12 cup Pyrex dish

  2. Poach 2 large chicken breasts with salt, pepper, and garlic (Note: If in a hurry, you can use a BBQ chicken from the store since you will need 4 cups of chicken)

  3. Chop chicken breast into 1 inch pieces and place in pan on top of crushed chips

  4. Sprinkle the cheddar and jack cheese over the chicken

  5. Make a mixture of salsa, onions, whole tomatoes, chopped chilies and enchilada mix

  6. Spread over the cheese and chicken

  7. Then add another layer of tortilla chips on top

  8. Garnish with sliced black olives, corn, jack cheese, cheddar cheese, and salsa (take each ingredient and run a stripe over the top of the casserole)

  9. Bake in a preheated oven at 350 for 40 minutes

 

Note: Serve with extra salsa and sour cream

 

Try our delicious recipes for a Mexican inspired dinner party and let us know what you think in the comment section down below! We would love to hear from you all! These yummy options will be a hit with your guests at your next party. To cater your next event, contact Randy Fuhrman Events today! Remember, our team at Randy Fuhrman Events lives by our company motto, “We Create So You Can Celebrate!”