Sunday, January 4, 2009


I found this online today, and I am going to attempt to make it. I decided to post it because I know of a certain someone that LOVES this.

Café Rio Creamy Tomatillo Ranch Salad Dressing
1 bottle fat free ranch dressing
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Pico de Gallo is easy just chop up some tomatoes (I usually use roma), white onion, jalapeno, cilantro, and add some sea salt and fresh squeezed lime.

Put it all together in this order:
Fried flour tortilla
Beans (black or pinto)
Green leaf lettuce
Pico de gallo
Shredded cheese
Crushed tortilla chips
Creamy tomatillo dressing
Sour cream

This is another take on the dressing...


(copycat recipe)

3 large tomatillos
1 cup buttermilk
1 cup packed fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope buttermilk ranch dressing mix
1 clove garlic, minced
1 tbsp fresh lime juice

Remove husks from tomatillos, wash, quarter and broil until soft--about 7 minutes.

Combine everything in blender until smooth. Chill for at least one hour for flavors to blend.

If anyone makes this, let me know how it turns out!


Andrew and Lindsey said...

Thats it im going to the store tomorrow! Ill let you know if I actually make it!!