2 each Beef and Bean Mini Burrito
2 each Breaded Jalapeno Cheddar Cheese
4 each Chicken Mini Taco

Sonoran Dip: (makes about 1 Quart)
24 oz. Cream Cheese
1-1/2 cup Salsa
3 Tbsp. Lemon Juice
1 Tbsp. Cilantro, Finely Chopped
1/2 tsp. Salt
1/4 tsp. Black Pepper

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1. Deep fry Beef and Bean Mini Burritos at 350°F for approximately 3 - 3-1/2 minutes.
2. Deep fry Chicken Mini Tacos at 350°F for approximately 1-1/2 - 2 minutes

Sonoran Dip:
1. Combine cream cheese and salsa. Add lemon juice, cilantro, salt and pepper and mix well, refrigerate.
2.Serve mini Mexican appetizers on a bed of romaine lettuce leaves with 3 ounces of dip.
Yield: 2 servings