Cilantro and Jalapeno (C&J) Taco Salad

1/2 cup (125 mL) C&J Salsa
1/2 cup (125 mL) C&J Crema sauce
1/2 head of iceberg lettuce sliced in strips
1 cup (250 mL) shredded Mexican cheese blend
1/2 lb (250 g) cooked skinless, boneless, chicken breasts, cut into thin strips
1/2 cup (125 mL) sliced black olives
4 medium tomatoes rough chopped
1 Large C&J Taco Bowl (1 per serving)
1/2 cup C&J Sauce (Red, Green, Ranchero)
C&J Home made Tortilla chips, coarsely crumbled (optional)
  • In a small bowl, combine dressing ingredients with wire whisk until well blended.
  • In large bowl, mix salad ingredients except tortilla chips. Add dressing; toss until coated.
  • Sprinkle with tortilla chips, if desired.
  • Place salad and ingredients in taco bowl - serve and enjoy!



C&J - Nachos Supreme 

1 bag of Que Pasa Taco Chips
300ml of C&J salsa
125ml of C&J crema
125ml of C&J salsa verde
300ml of C&J guacamole
300ml of C&J black beans1 package of Oaxa cheese1 package of Mexican or Spanish chorizo (optional)
  • Place one layer of chips on serving platter and sprinkle liberally with grated cheese.  Place another layer of chips on top and again apply another coating of cheese. 
  • Place serving platter in microwave or oven until cheese is melted.
  • Chop up chorizo sausage, and fry for 2 minutes in frying pan.  Sprinkle cooked chorizo on top of chips.
  • Apply your toppings (salsa, guacamole, crema, salsa verde and black beans) as desired.  Serve immediately and enjoy. 

  ** Ingredients should provide you with 3 big servings - each serving should be a good appetizer for 6-8 hungry guests.