Donna’s Brunch Menu

by on June 5, 2013
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  • Chips and Shopping List Salsa
  • Chile Relleno stuffed with Picadillo
  • Gazpacho
  • Refried Beans topped with Queso Quesadilla
  • Pico de Gallo
  • Guacamole
  • Strawberry Flowers


1. Open up Chips and Salsa. Review Shopping List Salsa

2. Prepare Picadillo – Relleno stuffing
– Set aside for later use

3. Prepare Guacamole – Prepare ingredients and put into large mixing bowl
– Refrigerate so that flavors can meld as we prepare the rest

4. Prepare Pico de Gallo – Prepare each ingredient and place in bowl
– Put in Fridge to meld

5. Blacken peppers – Each person does their own
– Place into bag to separate skins

6. Prepar Gazpacho – Prepare each ingredient and put into blender
– Blend together
– Strain and refrigerate

7. Remove skins from peppers – Each does their own

8. Stuff peppers – not too tightly – leave overlap for toothpick

9. Prepare batter

10. Roll peppers in flour, then in batter, then put on baking sheet

11. Cut strawberry flowers

12. Prepare Refried Beans

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