Baked Potato with Gunther's Salsa Fresca

Yield - 1 Serving

Ingredients:

• 1 large - Baking Potato
• 2 ounces - Salsa Fresca
• 1 ounce - Sour Cream
• Chopped - Scallions or Chives

Method:

1. Preheat oven to 425 degrees
2. Poke holes in potato and wrap in foil
3. Place in preheated oven and bake for 45-60 minutes until tender
4. Remove from foil and place on serving dish, cut a slit in potato and fill with salsa, top with sour cream and herbs

Black & White Bean Quesadilla with Salsa Fresca

Yield: 4 serving

Ingredients:

• 4 each - 12 Inch Flour Tortillas
• 8 ounces - Mozzarella Cheese - Shredded
• 8 ounces - Gunther's Gourmet Black & White Bean Salsa
• 2 ounces - Vegetable Oil
• 8 ounces - Sour Cream
• 8 ounces - Guacamole
• 12 ounces - Gunther's Gourmet Salsa Fresca

Method:

1. Place flour tortillas flat on the counter and cover 1/2 of each tortilla with shredded mozzarella cheese. Then spread Gunther's Gourmet Black & White Bean Salsa over the cheese.
2. Fold the plain half of the tortilla over the half with toppings so it looks like a half moon.
3. Heat 1/2 of the oil in in a large saute pan (make sure the pan can hold two quesadillas without touching) and bring to medium high heat.
4. Place two of the quesadillas in the pan and saute until golden brown, about 1 1/2 to 2 1/2 minutes, flip and repeat.
5. Once both sides are golden brown, remove and place on cutting board and let rest for about three minutes.
6. Follow these instructions for the remaining two quesadillas.
7. Slice each quesadilla into three or four triangular pieces, arrange on plate (see picture) and top with sour cream, guacamole and Gunther's Gourmet Salsa Fresca.
8. This is a quick and easy vegetarian recipe. For a heartier meal, grilled chicken breast strips, steak meat or cooked seafood can be added.

Breakfast Burrito with Gunther’s Black & White Bean Salsa and Gunther’s Salsa Fresca

Yield: 6 to 8 Burritos

Ingredients:

• ½ ounce - Butter - unsalted whole butter is recommended
• 9 each - Whole Eggs - whipped well with a whisk
• 7 ounces - Sausage - cooked through and crumbled or sliced into bite size pieces, depending on whether you use patty or link
• 12 ounces - Gunther’s Black & White Bean Salsa
• 6 ounces - Gunther’s Salsa Fresca
• 9 ounces - Cheese (choose your favorite) fine shred - Note: a fine shred melts quicker and more evenly
• 6-8 each - Flour Tortillas - 9 inches each
• To Taste - Salt - kosher
• To Taste - Fresh Ground Black Pepper

Method:

1. In a large non-stick frying pan, melt butter over medium high heat - do not let butter burn.
2. Pour in whisked eggs and stir gently and constantly with a wooden spoon.
3. When eggs start to congeal but are still loose, add sausage and Gunther’s Black & White Bean Salsa.
4. Continue stirring until eggs are to desired doneness and sausage and salsa are heated through.
5. Remove from heat.
6. Taste and season with kosher salt and fresh ground black pepper if needed.
7. Lay out tortillas on counter and divide the egg mixture evenly on the bottom third of the tortillas.
8. Fold the bottom of the tortilla over the egg mixture and away from your body. Roll into a cigar shape.
9. Place seam side down on a non-stick cookie sheet or a cookie sheet lightly coated with a vegetable spray.
10. Top with Gunther’s Salsa Fresca and cheese.
11. Turn broiler to high and place burritos under broiler for approximately 1 ½ to 3 minutes or until cheese is melted and bubbly.
12. Place Burritos on entree plates and serve with fresh seasonal fruit. *Note - this is a very simple version of the dish, please feel free to jazz it up as much as you like with different cheeses, sauteed peppers and onions, chrizo, andouille, spicy sausage or whatever else you desire. - This is a good dish to use up left over vegetables and scraps in your refrigerator.

Gunther's Gourmet California Veggie Burger

Yield: 2 portions

Ingredients:

• 2 each - Vegetarian Burgers - cooked according to instructions on the box
• 2 each - Lite Whole Wheat English Muffins
• 2 slices - Mozzarella Cheese
• 2 ounces - Gunther 's Gourmet Salsa Fresca
• 8-10 leaves - Baby Red and Green Romaine Lettuce Leaves
• 2 slices - Fresh Tomatoes
• 2 slices - Fresh Red Onion
• 1/2 each - Avocado, sliced and fanned out
• 1 ounce - whole Grain Mustard

Method:

1. Cook Veggie Burger according to instructions on the box.
2. Lightly toast the English muffin and top with mustard.
3. Place the burger on the muffin bottom, top with cheese and place under broiler until cheese is melted.
4. Top with Gunther's Gourmet Salsa Fresca, avocado, lettuce, tomato and onions.
5. Serve with a side of your favorite pickles and vegetable chips or vegetable sticks.

Mexican Meatloaf with Gunther's Salsa Fresca

Yield: One 2 pound Meatloaf. Serves 6-8

Ingredients:

• 2 pounds - Ground Beef (80/20 mixture)
• 2 each - Eggs
• 6-8 ounces - Gunther's Jalapeno Salsa Fresca
• 1/2 - 3/4 cup - Bread Crumbs
• Salt and Pepper to Season

Method:

1. Pre heat oven to 375 degrees and place oven rack on middle setting.
2. Place ground beef in a mixing bowl, season with salt and pepper, add salsa, eggs and mix
3. Add bread crumbs 1/3 of a cup at a time, mix well and keep adding crumbs until the meat is "tacky" to the touch
4. On a baking sheet (sprayed with non-stick cooking spray) Form the meat into a "loaf" form, making sure it is uniform in size from top to bottom and left to right, this ensures even cooking.
5. Place in pre heated oven and cook for 35-45 minutes or until cooked through
6. Remove from oven, let rest for 5 minutes and then slice and serve, top with Gunther's Salsa Fresca

Nacho and Salsa Gunther Style

Method:

1. Any of Gunther’s Gourmet salsas are excellent right out of the jar with chips. Featured in this picture is Gunther’s Salsa Fresca with lightly salted fresh tortilla chips.
2. Gunther’s encourages you to build your nacho platter with your favorite cheeses, peppers, fresh vegetables and anything else you enjoy.