The Milwaukee Post

12 • Milwaukee County Post • May 25, 2018 Family Features Make your next fiesta one to remember with col- orful decor, festive touch- es and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds. To achieve the ideal fla- vors of a fiesta done right, try bringing something new to the table with recipes like these party- pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeno Brownies. These party-perfect recipes can help you take flavors to new heights while adding a kick of spice when you incorpo- rate quality ing redients like Rio Luna Organic Peppers. The peppers are cultivated by a company with more than three decades of experience. They manage the whole pepper process from annu- al seed selection to grower partnerships, cultivation and packing. Available in four spicy varieties — Diced Jalapenos, Nacho Sliced Jalapenos, Diced Green Chiles and Large Chopped Green Chiles — you can add a pop of peppers to your next celebration. Because the peppers are organic certified, non- GMO, fat-free, cholesterol- free, low-calorie and kosher, you'll be able to pack an extra punch of spice without serving up unnecessary ingredients. To find more ways to spice up your fiestas as well as everyday recipes, visit riolunapeppers.com/ our-meals, and find Rio Luna Organics on Facebook and Instagram. Tortilla Pizzas Prep time: 15 minutes Cook time: 10 minutes Servings: 4 4 flour tortillas (8 inch- es) 1 can (15 ounces) refried black beans 4 fresh plum tomatoes, chopped 1 can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained 1 1/3 cups shredded Mexican cheese blend 1 tablespoon chopped fresh cilantro chipotle-ranch dressing (optional) Heat oven to 400 degrees F. Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese. Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving. Tip: For added flavor, drizzle pizzas with chipo- tle-ranch dressing. Jalapeno Brownies Prep time: 15 minutes Cook time: 15 minutes Servings: 16 1/2 cup vegetable oil 1 cup sugar 2 eggs 1 can (4 ounces) Rio Luna Organic Diced Jalapenos, pureed 1 teaspoon vanilla 1/2 cup, plus 3 table- spoons, all-purpose flour 1/3 cup cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt powdered sugar (optional) Heat oven to 350 degrees F. In medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended. In separate bowl, com- bine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into g reased 8-by-8-inch baking pan. Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack. Tip: Dust with pow- dered sugar before serv- ing for added flavor and enhanced presentation. continued on Page 13 Jalapeno Brownies Tortilla Pizzas Festive Fiesta Flavors Serve up some spice with fun party dishes FOOD

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