It’s the time of year when our thoughts turn longingly to warmer temperatures. Here in northern Wisconsin, those balmy days are a way off yet, but we can still enjoy foods with a south of the border flair. Below are a few taken from Recipes Remembered, a collection of readers’ recipes spanning three decades.

Check starjournalnow.com each week for recipes from our readers. If you have a favorite you’d like to submit for possible inclusion, simply email it to starjournal@jrn.com.

Mexican Chicken Casserole
4 to 5 chicken breasts or legs, boiled, skinned and broken into pieces; save broth
2 sm. Cans chopped green chilies
12 oz. Cheddar cheese, shredded
1 lg. bag corn tortilla chips
1 med. jar taco sauce (mild)
1 can enchilada sauce (mild)
3 c. chicken broth (from above)
1 pt. sour cream
Spread chicken pieces across bottom of 13×9-inch pan. Spread chilies over chicken. Spread grated cheese over chicken. Break tortilla chips over mixture and toss, reserving a few chips. In separate bowl, mix taco sauce, enchilada sauce, broth and sour cream. Pour over mixture. Spread reserved tortilla chips over the top of the casserole and bake at 350^o for 35 to 45 minutes. Serves 6.
Laura Ehman

Picante Burgers with Spicy Coleslaw
Coleslaw:
2/3 c. mayonnaise
1/2 c. Pace cilantro chunky salsa
1 T. lime juice
1/4 tsp. dried crushed red chilies
1/2 tsp. ground cumin
1/4 tsp. celery seed
11/2 c. shredded green cabbage
1/3 c. thinly sliced green bell pepper
In large bowl, combine mayonnaise and salsa. Stir in lime juice, chilies, cumin and celery seed. Add cabbage and green pepper; stir. Cover and refrigerate.
13/4 lbs. lean ground beef
2 green onions with 3-inch tops, chopped
1 c. Pace picante
3/4 c. shredded pepper jack cheese
3/4 c. crushed corn chips
6 (9- to 10-inch) flour tortillas
1/3 c. chopped cilantro (opt.)
Prepare charcoal grill to medium-hot. Meanwhile, mix beef, onion, picante, cheese and corn chips. Form 6 patties (7 inches long and 21/2 inches wide; these are rectangular patties). When grill is heated, spray with cooking spray. Grill patties until cooked, about 5 to 6 minutes per side or to desired doneness. Move to side of grill. Wrap tortillas in heavy foil and warm over direct heat a few minutes; turn once. Unwrap burgers and place in middle and to within 2 inches from bottom of tortilla. Spoon coleslaw over burger and fold the 2-inch end up, then fold tortilla over burger. Sprinkle with cilantro if desired. Makes 6.
Barb Estabrook

Fajitas
11/2 lbs. boneless sirloin steak
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 tsp. sugar

1 tsp. oregano
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
10 lg. flour tortillas
2 lg. onions, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
2 T. vegetable oil
1 c. cheese, shredded
Picante sauce
Guacamole
Sour cream
Trim fat from steak. Prick with fork in several places. Mix oil, vinegar, sugar, oregano, chili powder, garlic powder, salt and pepper in baking dish. Place steak in dish, turning to coat both sides. Cover and refrigerate, turning occasionally, at least 8 hours, but no longer than 24 hours. Grill steak until done. While meat cooks, stir-fry onions and peppers in oil until crisp-tender, about 10 minutes. Slice beef diagonally into very thin slices. For each serving, place some beef, onion mixture, cheese, picante sauce, guacamole (if desired) and sour cream in center of tortilla. Fold one end up about one inch over beef mixture. Fold right and left sides over folded end. Makes 5 servings.
Liz Reischel