Recipes from Legendary Blue Bonnet Restaurant

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Blue Bonnet Restaurant has been a Denver Mainstay for almost four decades, and the chefs are sharing some of their famous recipes for entrees, appetizers, and margaritas with Colorado’s Best.  See recipes below!

Recipes:

Vegetable Quesadillas

A fun and nutritious meal, vegetable quesadillas can easily be made by children (even young children with adult supervision) for lunch, dinner or a healthy snack. Add beans or salad for an extra dose of good-for-you vitamins and protein.

Ingredient List

Red Bell Pepper (1)

Onion (1)

Tomato (1)

One Cup Shredded Cheddar Cheese

Avocado (1)

Tortillas (flour or corn)

Preparation Directions

  1. Slice the bell pepper into thin strips removing the inside seeds and veins
  2. Chop the tomato into thin strips
  3. Chop the onion into thin strips
  4. Remove the peel from the avocado and the large seed and cut the avocado into thin strips

Cooking Directions

  1. In a non-stick 8 inch or larger pan, place one tortilla flat and layer it with cheese and vegetables in any pattern you like.
  2. Cook the quesadilla on one side until the cheese starts to ooze a bit and flip the tortilla onto the other side and cook until crisp.
  3. Remove from heat and cut into fun shapes.
  4. Place sliced avocado on top for added nutrition and a colorful presentation.
  5. Add a side of black or pinto beans or salad for healthy options.

 

Chicken Quesadillas

Ingredient List

Chicken Breast (1)

One Cup Shredded Cheddar Cheese

Tortillas (flour or corn)

Preparation Directions

  1. Cook the chicken. Place in a tinfoil tent with a tablespoon of water. Salt and pepper the chicken and cook at 350 degrees for 25 – 30 minutes.
  2. Slice chicken into strips.

Cooking Directions

  1. In a non-stick 8 inch or larger pan, place one tortilla flat and layer it with cheese and chicken.
  2. Cook the quesadilla on one side until the cheese starts to ooze a bit and flip the tortilla onto the other side and cook until crisp.
  3. Remove from heat and cut into fun shapes.
  4. Add a side of black or pinto beans or salad for healthy options.

4 Stuffed bell peppers with black beans and rice

  1. Slice the bell pepper near the top (stem) and remove the seeds and veins without tearing any of the bell pepper. Green, orange, yellow or red bell peppers will work great.
  2. Mix 2 cups cooked white rice with chopped tomato, chopped cooked onion and parsley (just a pinch).
  3. Add 1 cup cooked black beans to the rice and stir together.
  4. Stuff the bell peppers with the black beans and rice.
  5. Place the tops back on the peppers for a beautiful presentation.

Chicken with raspberry habanero jam

  1. Using 1 pound of chicken breast for every 2 people, cook the chicken breast with light salt and pepper and olive oil in oven at 350 degrees F for 25 – 30 minutes, depending on your oven.
  2. Make sure to not overcook the chicken and leave plenty of moisture in the chicken breast.
  3. Slice the chicken and place neatly on a plate.
  4. Drizzle with raspberry habanero jam.

Raspberry Habanero Jam

Raspberry habanero jam is a popular item on the Blue Bonnet menu and is a secret recipe. However, Blue Bonnet’s head chef, Luis, recommends purchasing 8 ounces of a berry jam and adding a habanero then blending it for an at-home take on the signature sauce.

Blue Bonnet Guacamole (Makes enough for 8 – 10 people)

Ingredients

10 whole avocados

½ cup diced jalapeno

2 cups diced tomatoes

1 cup diced onions

4 teaspoons lime juice

Salt and pepper to taste

  1. Halve the avocados.
  2. Remove the seed in the middle and scoop out the avocado from the peel.
  3. Place the avocado in a bowl and mash with a fork.
  4. Mix in the jalapenos, tomatoes, onion, lime juice and salt and pepper to taste.
  5. Serve immediately.

Margaritas

Blue Bonnet Blue
Sauza Gold Tequila, blue curacao and our award-winning mix.

Cointreau Versial Margarita
Sauza Hornitos Reposado Tequila, Cointreau, fresh lime juice and a splash of our special fruit juice. Served shaken and up in a martini glass or on the rocks.