• Use in fajitas, tacos and enchiladas.
• Add to salsa, guacamole, gazpacho and chicken soup.
•Stir into corn and corn bread batter.
• For a Mexican omelet, add 1/2 tsp. to 4 scrambled eggs, 1/4 cup shredded Cheddar cheese and dash of pepper. Serve topped with salsa.
MIX 1/3 cup oil, 1/4 cup lime juice, 1 tsp. each Garlic Powder and Cilantro Leaves, and 1/4 tsp. each Ground Cumin, Ground Red Pepper and seasoned salt. Pour over 1 1/2 lbs. boneless skinless chicken breasts; turn to coat well. REFRIGERATE 30 minutes. GRILL 5 to 7 minutes per side or until cooked through.
This product has no significant nutritional value.
I love the dried cilantro leaves and use it nearly everyday. My favorite is to use it to jazz up scrambled eggs and my salads. Of course, I also put it on top of my tacos, nachos, quesadillas, and fajitas.
Jean | May 30, 2014 |
I have tried McCormick cilantro leaves and have been disappointed as I could tell any difference in the soups flavor yet when I use fresh cilantro there is a vast difference of flavor
Robert LaValle | September 24, 2013 |