Jessica S.
1 whole chicken cooked and shredded
1 cup milk
12 corn tortillas quartered
1/2 cups chopped olives
1 can cream mushroom soup
1 can cream chicken soup
1 can chopped green chiles
1 lb grated cheddar cheese
mix soups, milk, chiles, and olives. Butter 13x9 baking dish. Add a small amount of broth or water. Layer tortillas, chicken, soup mix, then cheese. Repeating until all is gone. Bake 1 hour at 325.
serves 6
Monday, May 30, 2011
CHILE COLORADO
Jessica S.
9 dried new Mexico chiles washed, seeded, and stem removed
3 cups water
5 lb beef chuck roast- fat trimmed off
1/2 cup flour
1 TBS salt
1 TBS black pepper
3 TS olive oil
1 large onion chopped
2 cups beef stock or water
Place chiles in the 3 cups of water in med. pot and bring to boil. Remove form heat and steep for 30 minutes to soften. Strain- reserving liquid. Place chiles and a little liquid in blender and puree (add water as needed a little at a time). Strain and set aside.
Cut roast into 1 inch chuncks. In med. bowl combine flour, salt and pepper. Dredge beef in flour mix. Heat olive oil in large pot over med. heat. Saute onion for 5 minutes. Add beef a few pieces at time being careful not to overcrowd. Remove cooked meat and set aside while cooking remainder of meat. Cook until evenly browned. Return meat to pot. Stir in chile mixture. Add enough beef stock to just cover beef. Bring to boil over med heat. Reduce heat and simmer 3 hours until meat is tender. Add more beef stock if needed during cooking. Serve with chopped onion, green onion, cheese and sour cream.
Serves 12
9 dried new Mexico chiles washed, seeded, and stem removed
3 cups water
5 lb beef chuck roast- fat trimmed off
1/2 cup flour
1 TBS salt
1 TBS black pepper
3 TS olive oil
1 large onion chopped
2 cups beef stock or water
Place chiles in the 3 cups of water in med. pot and bring to boil. Remove form heat and steep for 30 minutes to soften. Strain- reserving liquid. Place chiles and a little liquid in blender and puree (add water as needed a little at a time). Strain and set aside.
Cut roast into 1 inch chuncks. In med. bowl combine flour, salt and pepper. Dredge beef in flour mix. Heat olive oil in large pot over med. heat. Saute onion for 5 minutes. Add beef a few pieces at time being careful not to overcrowd. Remove cooked meat and set aside while cooking remainder of meat. Cook until evenly browned. Return meat to pot. Stir in chile mixture. Add enough beef stock to just cover beef. Bring to boil over med heat. Reduce heat and simmer 3 hours until meat is tender. Add more beef stock if needed during cooking. Serve with chopped onion, green onion, cheese and sour cream.
Serves 12
SOUR CREAM ENCHILADAS
Jessica S.
1 lb. chicken cooked and shredded
2 pkgs flour tortillas
1 family size can cream mushroom soup
16 oz. sour cream
4 oz can diced green chiles
2 cups grated cheese
combine soup, sour cream, and green chiles. place about 1 TBS chicken and 1 tsp soup mix in tortilla and roll. repeat for rest of tortillas placing them in shallow casserole dish. cover with remaining sauce and cheese. Bake at 350 fr 25 minutes.
can substitute 1 lb ground beef or 1 large can re-fried beans for chicken.
1 lb. chicken cooked and shredded
2 pkgs flour tortillas
1 family size can cream mushroom soup
16 oz. sour cream
4 oz can diced green chiles
2 cups grated cheese
combine soup, sour cream, and green chiles. place about 1 TBS chicken and 1 tsp soup mix in tortilla and roll. repeat for rest of tortillas placing them in shallow casserole dish. cover with remaining sauce and cheese. Bake at 350 fr 25 minutes.
can substitute 1 lb ground beef or 1 large can re-fried beans for chicken.
Monday, May 23, 2011
Habanero Chile-Hot, Hot, Hot Salsa
This recipe is from my Aunt Francis, she is a true Mexican. This recipe will certainly cure what ails you! And it's delicious too ;)
1 lb. habanero chiles-remove top stem
3 cloves of garlic
Cilantro- about 1/4 of standard bunch or more if you like(remove stems)
Salt to taste
IMPORTANT: open windows and ventilate kitchen when boiling chilies. Don't touch eyes or face with your hands if you have touched the chile. Wash hands well.
Place chiles in a pan, cover with water and boil until chiles and skin are soft. Maybe 1 hr on medium heat. When chiles are done allow to cool.
Place chiles, garlic and cilantro in blender and run until just about liquified. Add water from chiles to help blend. Place in glass jar and refrigerate.
Use on anything you want to spice up. Eggs, enchiladas, chile verde etc.
If the chile is too hot add diced tomatoes to blender to help cut down and reduce the heat.
Chile lasts longer without the tomato.
Good luck.
1 lb. habanero chiles-remove top stem
3 cloves of garlic
Cilantro- about 1/4 of standard bunch or more if you like(remove stems)
Salt to taste
IMPORTANT: open windows and ventilate kitchen when boiling chilies. Don't touch eyes or face with your hands if you have touched the chile. Wash hands well.
Place chiles in a pan, cover with water and boil until chiles and skin are soft. Maybe 1 hr on medium heat. When chiles are done allow to cool.
Place chiles, garlic and cilantro in blender and run until just about liquified. Add water from chiles to help blend. Place in glass jar and refrigerate.
Use on anything you want to spice up. Eggs, enchiladas, chile verde etc.
If the chile is too hot add diced tomatoes to blender to help cut down and reduce the heat.
Chile lasts longer without the tomato.
Good luck.
Thursday, May 19, 2011
Chicken Enchiladas
Jessica S.
My Mexican family raves over this recipe that I brought from my time in Salt Lake City
1 dozen flour tortillas (soft taco size)
3 cans cream of chicken soup
1 can enchilada sauce
grated cheddar cheese
4 cooked chicken breasts cut in to small pieces
chopped onion (optional)
Mix chicken and soup. separate. Use half of mix to Spoon across middle of tortillas, sprinkle with cheese. Roll-up and secure with a tooth pick. Mix other half of soup/chicken mix with enchilada sauce. Pour over rolled tortillas. sprinkle with more cheese and onions. Bake @400 for 20 minutes.
My Mexican family raves over this recipe that I brought from my time in Salt Lake City
1 dozen flour tortillas (soft taco size)
3 cans cream of chicken soup
1 can enchilada sauce
grated cheddar cheese
4 cooked chicken breasts cut in to small pieces
chopped onion (optional)
Mix chicken and soup. separate. Use half of mix to Spoon across middle of tortillas, sprinkle with cheese. Roll-up and secure with a tooth pick. Mix other half of soup/chicken mix with enchilada sauce. Pour over rolled tortillas. sprinkle with more cheese and onions. Bake @400 for 20 minutes.
Chilaques
Jessica S.
16 oz salsa (mild or med.)
12 (6 inch) corn tortillas torn or 4- large flour tortillas whole
1 cup shredded cheese (Colby, Monterrey jack, or cheddar)
1/2 cup sliced black olives
2 cups sliced zucchini
1 can black beans rinsed and drained
top with shredded lettuce, chopped tomatoes,and sour cream
Spread 3/4 cup of salsa mixed with 2TBS water in bottom of a large skillet. Add 1/2 layer of tortillas, 1/2 remaining salsa, and 1/2 of cheese. Top with olives, zucchini and beans. Top with remaining tortillas, salsa and cheese. Cover pan and cook over med-low heat for 15 minutes or until tortillas are soft and cheese is melted. Cut into 6 wedges. Serve with toppings. Serves about 4
16 oz salsa (mild or med.)
12 (6 inch) corn tortillas torn or 4- large flour tortillas whole
1 cup shredded cheese (Colby, Monterrey jack, or cheddar)
1/2 cup sliced black olives
2 cups sliced zucchini
1 can black beans rinsed and drained
top with shredded lettuce, chopped tomatoes,and sour cream
Spread 3/4 cup of salsa mixed with 2TBS water in bottom of a large skillet. Add 1/2 layer of tortillas, 1/2 remaining salsa, and 1/2 of cheese. Top with olives, zucchini and beans. Top with remaining tortillas, salsa and cheese. Cover pan and cook over med-low heat for 15 minutes or until tortillas are soft and cheese is melted. Cut into 6 wedges. Serve with toppings. Serves about 4
El Vaquero Chicken and Rice Soup
Jessica S.
2-3 chicken breasts cooked and shredded
2cups cooked rice (left over white or Mexican red rice work great)
1 celery rib chopped
1 med zuccini grated
1 sm onion finely chopped
1 46-oz can chicken broth
2 cups water
2 TBLS tomato soup base (caldo de tomate found in the Hispanic foods aisle)
2 TBLS minced cilantro
Mix all ingredients together and bring to boil. Reduce to simmer and heat for 20 minutes or until veggies are tender
2-3 chicken breasts cooked and shredded
2cups cooked rice (left over white or Mexican red rice work great)
1 celery rib chopped
1 med zuccini grated
1 sm onion finely chopped
1 46-oz can chicken broth
2 cups water
2 TBLS tomato soup base (caldo de tomate found in the Hispanic foods aisle)
2 TBLS minced cilantro
Mix all ingredients together and bring to boil. Reduce to simmer and heat for 20 minutes or until veggies are tender
Wednesday, May 4, 2011
Avacado Dipping Sauce
Jennifer S.
1 avocado, peel, seed, chop
juice from 1 lime
1 cup fat-free sour cream
½ cup medium-hot picante sauce
⅓ cup finely chopped cilantro
1 tablespoon grated onion
½ very finely chopped jalapeno chile
Whirl in a blender or food processor.
1 avocado, peel, seed, chop
juice from 1 lime
1 cup fat-free sour cream
½ cup medium-hot picante sauce
⅓ cup finely chopped cilantro
1 tablespoon grated onion
½ very finely chopped jalapeno chile
Whirl in a blender or food processor.
Alton Brown's Guacamole
Submitted by Summer S.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve
Taco Chicken
Summer S.
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Matt prefers thighs.)
A couple of juicy limes (thin skinned are juicer)
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Grill about 7 minutes per side.
Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Matt prefers thighs.)
A couple of juicy limes (thin skinned are juicer)
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Grill about 7 minutes per side.
Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
Yummy Bean Dip
Summer S.
1 can re-fried beans (16 oz)
1 cup sour cream
1 cup shredded cheese (I like cheddar jack)
1 envelope taco seasoning
Heat beans in saucepan over medium heat 1- 2 mins. Add remaining ingredients and bring to a simmer. 5- 10 mins. Serve with Fritos, on layered dips or on ultimate nachos.
1 can re-fried beans (16 oz)
1 cup sour cream
1 cup shredded cheese (I like cheddar jack)
1 envelope taco seasoning
Heat beans in saucepan over medium heat 1- 2 mins. Add remaining ingredients and bring to a simmer. 5- 10 mins. Serve with Fritos, on layered dips or on ultimate nachos.
Mexican Egg Rolls
Jennifer S.
2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
2 cups Monterrey jack cheese or 2 cups Mexican blend cheese, shredded
1 (15 ounce) can drained black beans
2 cups frozen sweet corn (unthawed and drained of liquid)
1/2 chopped sweet red pepper
4 -5 diced green onions
2 minced fresh garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin (can put 1/2 t more if desired)
1 (16 ounce) package egg roll wraps
oil (for frying)
Chop the chicken into small dices.
Mix all ingredients, except egg roll wrappers and oil, together.
Moisten the edges of an egg roll wrap and put approx 2 tablespoons of filling in the middle.
Fold like you would an egg roll (directions and picture are usually on the egg roll wrapper container).
Make sure the flap is sealed to keep the filling inside.
Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes). Cut diagonally and serve with guacamole, salsa and sour cream.
photo credit simplecomfortfood.com
2 cups Monterrey jack cheese or 2 cups Mexican blend cheese, shredded
1 (15 ounce) can drained black beans
2 cups frozen sweet corn (unthawed and drained of liquid)
1/2 chopped sweet red pepper
4 -5 diced green onions
2 minced fresh garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin (can put 1/2 t more if desired)
1 (16 ounce) package egg roll wraps
oil (for frying)
Chop the chicken into small dices.
Mix all ingredients, except egg roll wrappers and oil, together.
Moisten the edges of an egg roll wrap and put approx 2 tablespoons of filling in the middle.
Fold like you would an egg roll (directions and picture are usually on the egg roll wrapper container).
Make sure the flap is sealed to keep the filling inside.
Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes). Cut diagonally and serve with guacamole, salsa and sour cream.
Cafe Rio Rice
Submitted by Summer S.
1 cup long grain rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro chopped
1 tbsp oil
Put all ingredients into a pan and cover. Bring to a boil. Turn down heat and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Prior to serving add juice of ½ lime. Mix well.
.
1 cup long grain rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro chopped
1 tbsp oil
Put all ingredients into a pan and cover. Bring to a boil. Turn down heat and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Prior to serving add juice of ½ lime. Mix well.
.
Lime-Cilantro Rice with Pineapple
Summer S.
You really can just make this to taste, but here’s the basics.
1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
You can also make another version of the rice and use 1 can of black beans instead of pineapple. It's delicious! .
You really can just make this to taste, but here’s the basics.
1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
You can also make another version of the rice and use 1 can of black beans instead of pineapple. It's delicious! .
Quick and Easy Black Beans
Summer S.
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak
Creamy Lime-Cilantro Dressing
Summer S.
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1 C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1 C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!
Matt’s Chili Verde
Matt S. (Submitted by his wife Summer S.)
8 Servings
3 Pounds boneless pork loin or chicken thighs, medium dice
1/3 Cup corn oil
3 Tablespoons flour
3 Cups hot chicken stock
4 Large cloves garlic, peeled
2-5 Jalapeno chilies (deseeded, deribbed)
1 ½ - 2 Pounds Anaheim and/or Poblano chilies, roasted, peeled, seeded (canned work well too)
1 onion (rough chop)
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Teaspoon oregano
1 Teaspoon salt
1 Teaspoon pepper
Chopped fresh cilantro, diced onion and diced tomato for garnish (cheese & sour cream*)
Season and then brown chicken cubes in 2 tablespoons of oil in a large skillet over medium-high heat. Depending on skillet size, this may require two or three batches.
Remove cubes with slotted spoon to a bowl large enough to accommodate all of the chicken cubes. Deglaze the pan with ¼ cup water, scraping up browned bits, and then pour the liquid over the reserved chicken cubes. Set chicken aside.
Heat the balance of the oil in same skillet set over medium-low heat and slowly whisk in the flour to make a roux. Simmer four minutes then begin whisking in the hot stock in 3 parts, whisking the sauce smooth each time, until all of the stock has been incorporated.
Meanwhile, in a food processor fitted with the steel blade, drop the garlic then the jalapenos and onion down the feed tube until finely minced. Then add the Anaheim chilies and puree. Add the chili puree mixture to the flour gravy and whisk together. Add the cumin, chili powder, oregano, salt and pepper.
Adjust all seasonings to taste. Add the meat to the mixture along with the deglazing liquid and simmer slowly for 30 minutes, stirring occasionally to see nothing sticks or burns on the bottom.
Serve with hot, fresh flour tortillas and garnish with cilantro, onion and chopped tomatoes (*and I’m a gringo so I like sour cream and cheese with mine).
8 Servings
3 Pounds boneless pork loin or chicken thighs, medium dice
1/3 Cup corn oil
3 Tablespoons flour
3 Cups hot chicken stock
4 Large cloves garlic, peeled
2-5 Jalapeno chilies (deseeded, deribbed)
1 ½ - 2 Pounds Anaheim and/or Poblano chilies, roasted, peeled, seeded (canned work well too)
1 onion (rough chop)
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Teaspoon oregano
1 Teaspoon salt
1 Teaspoon pepper
Chopped fresh cilantro, diced onion and diced tomato for garnish (cheese & sour cream*)
Season and then brown chicken cubes in 2 tablespoons of oil in a large skillet over medium-high heat. Depending on skillet size, this may require two or three batches.
Remove cubes with slotted spoon to a bowl large enough to accommodate all of the chicken cubes. Deglaze the pan with ¼ cup water, scraping up browned bits, and then pour the liquid over the reserved chicken cubes. Set chicken aside.
Heat the balance of the oil in same skillet set over medium-low heat and slowly whisk in the flour to make a roux. Simmer four minutes then begin whisking in the hot stock in 3 parts, whisking the sauce smooth each time, until all of the stock has been incorporated.
Meanwhile, in a food processor fitted with the steel blade, drop the garlic then the jalapenos and onion down the feed tube until finely minced. Then add the Anaheim chilies and puree. Add the chili puree mixture to the flour gravy and whisk together. Add the cumin, chili powder, oregano, salt and pepper.
Adjust all seasonings to taste. Add the meat to the mixture along with the deglazing liquid and simmer slowly for 30 minutes, stirring occasionally to see nothing sticks or burns on the bottom.
Serve with hot, fresh flour tortillas and garnish with cilantro, onion and chopped tomatoes (*and I’m a gringo so I like sour cream and cheese with mine).
Baked Creamy Chicken Taquitos
Summer S.
1/3 C (3 oz) cream cheese (I do fat free and you can't tell)
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepper-jack cheese* or if you like it less spicy
1 C grated Monterrey jack cheese
12- 14 small corn or flour "soft taco" sized tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or cilantro/lime dressing (recipe to follow)
1/3 C (3 oz) cream cheese (I do fat free and you can't tell)
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepper-jack cheese* or if you like it less spicy
1 C grated Monterrey jack cheese
12- 14 small corn or flour "soft taco" sized tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or cilantro/lime dressing (recipe to follow)
Slow Cooker Chicken Burritos
Jennifer S.
1 clove garlic, minced
1 small red onion, chopped
14 1/2 oz canned diced tomatoes, with chiles
15 oz canned kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound skinless chicken, cut into bite-size pieces
3/4 cup canned chicken broth
12 medium tortillas, about 7-inches in diameter each
3/4 cup shredded Mexican-style cheese
salsa
sour cream
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients.
Serve with salsa and sour cream.
1 clove garlic, minced
1 small red onion, chopped
14 1/2 oz canned diced tomatoes, with chiles
15 oz canned kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound skinless chicken, cut into bite-size pieces
3/4 cup canned chicken broth
12 medium tortillas, about 7-inches in diameter each
3/4 cup shredded Mexican-style cheese
salsa
sour cream
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients.
Serve with salsa and sour cream.
Tuesday, May 3, 2011
Southwestern Chicken Layered Salad
Jennifer S.
This salad is really close to the one they serve at Paradise Bakery.
6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch
1/4 salsa or BBQ sauce
1 cup black beans, drained and rinsed
1 cup corn chips (1 1/2 oz)
1/2 cup tomato, seeded and diced
Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese, corn and beans.
Combine dressing and salsa (or bbq sauce) together.
Drizzle with dressing; top with corn chips. Garnish with tomatoes.
This salad is really close to the one they serve at Paradise Bakery.
6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch
1/4 salsa or BBQ sauce
1 cup black beans, drained and rinsed
1 cup corn chips (1 1/2 oz)
1/2 cup tomato, seeded and diced
Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese, corn and beans.
Combine dressing and salsa (or bbq sauce) together.
Drizzle with dressing; top with corn chips. Garnish with tomatoes.
Quick Chicken Quesadillas
Jennifer S.
2 lbs of shredded chicken or 2 12.5-oz can chicken, drained
6-oz shredded cheese (cheddar, Monterrey-Jack, Mexican blend). Your choice. I always use WAY more cheese!
2 TBS Taco seasoning (or from envelope)
4 green onions, thinly sliced with green parts
12 6" flour tortillas
salsa, sour cream, and guacamole (optional)
Mix chicken, cheese, taco seasoning and onions together in a bowl.
On 6 tortillas divide the mixture up and spread to the edges. Cover with remaining tortillas.
Heat a non-stick pan to med-high. Place assembled tortillas in pan (one at at time, turning once) until both sides have been browned lightly, and crispy.
Cut into wedges and serve with salsa, sour cream, and guacamole.
2 lbs of shredded chicken or 2 12.5-oz can chicken, drained
6-oz shredded cheese (cheddar, Monterrey-Jack, Mexican blend). Your choice. I always use WAY more cheese!
2 TBS Taco seasoning (or from envelope)
4 green onions, thinly sliced with green parts
12 6" flour tortillas
salsa, sour cream, and guacamole (optional)
Mix chicken, cheese, taco seasoning and onions together in a bowl.
On 6 tortillas divide the mixture up and spread to the edges. Cover with remaining tortillas.
Heat a non-stick pan to med-high. Place assembled tortillas in pan (one at at time, turning once) until both sides have been browned lightly, and crispy.
Cut into wedges and serve with salsa, sour cream, and guacamole.
Monday, May 2, 2011
Easy Enchiladas
Mileka T.
Enchilada Sauce (from a can, your favorite)
Tortillas, corn or flour
Shredded chicken (cooked in crock pot)
shredded cheese
Coat tortilla with sauce on both sides (using a spoon on a large plate)
Sprinkle shredded chicken in a line in the center
Sprinkle shredded cheese on shredded chicken
Roll into a burrito
Line up in pan with fold side down
Sprinkle top with shredded cheese
Bake at 350 for 15-20 min.
Serve with salsa, spanish rice, refried beans, corn, veggies, sour cream, etc.
Note: cook a whole bunch of chicken in your crock pot and freeze the extra for later...so easy!
Enchilada Sauce (from a can, your favorite)
Tortillas, corn or flour
Shredded chicken (cooked in crock pot)
shredded cheese
Coat tortilla with sauce on both sides (using a spoon on a large plate)
Sprinkle shredded chicken in a line in the center
Sprinkle shredded cheese on shredded chicken
Roll into a burrito
Line up in pan with fold side down
Sprinkle top with shredded cheese
Bake at 350 for 15-20 min.
Serve with salsa, spanish rice, refried beans, corn, veggies, sour cream, etc.
Note: cook a whole bunch of chicken in your crock pot and freeze the extra for later...so easy!
Queso Blanco Mexican White Cheese Dip
Jennifer S.
1 cup Monterrey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine. The asadero and chihuahua cheese is also known as Oaxaca cheese
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
1 Put all ingredients in a crock pot heat on medium/low.
2 Heat until melted and well blended, stirring occasionally.
3 Serve with warmed tortillas or tortilla chips.
1 cup Monterrey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine. The asadero and chihuahua cheese is also known as Oaxaca cheese
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
1 Put all ingredients in a crock pot heat on medium/low.
2 Heat until melted and well blended, stirring occasionally.
3 Serve with warmed tortillas or tortilla chips.
Fiesta Chicken and Rice Bake
Jennifer S.
Recipe can easily be doubled.
1 (10.75 ounce) can Cream of Chicken Soup or
1 cup Chunky Salsa or Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese
Directions
1.Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
2.Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Recipe can easily be doubled.
1 (10.75 ounce) can Cream of Chicken Soup or
1 cup Chunky Salsa or Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese
Directions
1.Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
2.Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Pollo Relleno
Jennifer S.
First time I made this recipe I KNEW it was a keeper!!
6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1-1/4-ounce package(2 tablespoons)taco seasoning mix
1 egg
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks.
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8-ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)
1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. HINT:sprinkle chicken with a little bit of water before pounding to keep from tearing.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
5. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
First time I made this recipe I KNEW it was a keeper!!
6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1-1/4-ounce package(2 tablespoons)taco seasoning mix
1 egg
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks.
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8-ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)
1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. HINT:sprinkle chicken with a little bit of water before pounding to keep from tearing.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
5. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
Basic Fajitas
Jennifer S.
Before you ask, yes, there is soy sauce in this recipe (I consider it the "secret ingredient") I got the idea years ago when I asked the cook in a Mexican restaurant about his great fajitas, so I feel I'm on safe ground. Skirt steak is traditional, but you can really use whatever beef you like, boneless skinless chicken breast, pork loin or peeled/vein removed shrimp.
Ingredients:
•1.5-2 lbs skirt steak or other beef, pork loin or chicken cut into strips. Or shrimp. Use a combination of meats. You can also use sliced Portobello mushroom caps.
•1 medium onion, sliced
•2 large Bell peppers, sliced - two different colors is nice, seeded and sliced.
•1/4 cup soy sauce
•1/4 cup lime juice
•1 teaspoon chili powder
•2 Tablespoons oil
Preparation:
1. Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.
2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it - you want to create a lot of short fibers, not a few long ones.) It helps to put meat in the freezer for about and hour before slicing. Makes it easier to cut.
3. If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. 2 hours to over night is great. Only marinate shrimp and mushrooms for about 20-30 min before cooking.
4. If grilling, remove from marinade and grill.
5. For cooking in a skillet (preferably regular, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.
6. Serve with salsa or fresh pico de gallo, sour cream, cilantro (if desired, shredded cheese,guacamole. Place in tortillas and top as desired.
Before you ask, yes, there is soy sauce in this recipe (I consider it the "secret ingredient") I got the idea years ago when I asked the cook in a Mexican restaurant about his great fajitas, so I feel I'm on safe ground. Skirt steak is traditional, but you can really use whatever beef you like, boneless skinless chicken breast, pork loin or peeled/vein removed shrimp.
Ingredients:
•1.5-2 lbs skirt steak or other beef, pork loin or chicken cut into strips. Or shrimp. Use a combination of meats. You can also use sliced Portobello mushroom caps.
•1 medium onion, sliced
•2 large Bell peppers, sliced - two different colors is nice, seeded and sliced.
•1/4 cup soy sauce
•1/4 cup lime juice
•1 teaspoon chili powder
•2 Tablespoons oil
Preparation:
1. Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.
2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it - you want to create a lot of short fibers, not a few long ones.) It helps to put meat in the freezer for about and hour before slicing. Makes it easier to cut.
3. If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. 2 hours to over night is great. Only marinate shrimp and mushrooms for about 20-30 min before cooking.
4. If grilling, remove from marinade and grill.
5. For cooking in a skillet (preferably regular, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.
6. Serve with salsa or fresh pico de gallo, sour cream, cilantro (if desired, shredded cheese,guacamole. Place in tortillas and top as desired.
Basic Taco/Fajita Seasoning
Jennifer S.
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste)
Combine all ingredients and store in an airtight container. Use in place of taco seasoning that comes in the envelope.
Use with some lime juice, canola oil and water to make a marinade for Fajita meat.
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste)
Combine all ingredients and store in an airtight container. Use in place of taco seasoning that comes in the envelope.
Use with some lime juice, canola oil and water to make a marinade for Fajita meat.
Taco Bean Chili Mix (In-a-jar)
Jennifer S.
½ cup dried kidney beans
½ cup dried pinto beans
½ cup dried red beans
1 package (1 ¼ ounces) taco season mix
1 tbs dried, minced onion
½ tsp chili powder or chipotle chili powder
¼ tsp ground cumin
1 ½ cups tortilla chips
1.Layer beans in a 1-qt jar. Place taco season mix, onion, chili powder and cumin into a small zipper bag. Place season packet over beans. Add tortilla chips and close jar.
2.Cover top of jar with fabric; attach gift tag with ribbon.
Gift tag should say:
Taco Bean Chili Mix
You will need 1 pound ground beef or turkey browned and drained.
4 cups water
1 can (14 ½ ounces) diced tomatoes with green chilies
1 can (8 ounces) tomato sauce
1 cup shredded cheese and 1/2 cup sour cream to complete this recipe.
1.Remove tortilla chips and season packet from jar, set aside.
2.Place beans in large saucepan, cover with 6 cups water. Bring to a boil for 5 minutes. Cover and turn off heat. Let soak, covered for 1 hour.
3.Drain and rinse beans. Add beans back to saucepan with 6 cups water. Bring to boil, turn heat down. Let simmer for 1 to 1 1/2 hours. Drain and rinse beans.
4.Place cooked beans, 4 cups water, tomatoes, tomato sauce, 1 pound ground meat and season packet into large soup pot. Bring to boil. Cover and reduce heat to a simmer for 20-30 minutes.
5.Crush tortilla chips and stir into chili, simmer for 5-10 minutes to thicken.
6.Top with shredded cheese and sour cream
½ cup dried kidney beans
½ cup dried pinto beans
½ cup dried red beans
1 package (1 ¼ ounces) taco season mix
1 tbs dried, minced onion
½ tsp chili powder or chipotle chili powder
¼ tsp ground cumin
1 ½ cups tortilla chips
1.Layer beans in a 1-qt jar. Place taco season mix, onion, chili powder and cumin into a small zipper bag. Place season packet over beans. Add tortilla chips and close jar.
2.Cover top of jar with fabric; attach gift tag with ribbon.
Gift tag should say:
Taco Bean Chili Mix
You will need 1 pound ground beef or turkey browned and drained.
4 cups water
1 can (14 ½ ounces) diced tomatoes with green chilies
1 can (8 ounces) tomato sauce
1 cup shredded cheese and 1/2 cup sour cream to complete this recipe.
1.Remove tortilla chips and season packet from jar, set aside.
2.Place beans in large saucepan, cover with 6 cups water. Bring to a boil for 5 minutes. Cover and turn off heat. Let soak, covered for 1 hour.
3.Drain and rinse beans. Add beans back to saucepan with 6 cups water. Bring to boil, turn heat down. Let simmer for 1 to 1 1/2 hours. Drain and rinse beans.
4.Place cooked beans, 4 cups water, tomatoes, tomato sauce, 1 pound ground meat and season packet into large soup pot. Bring to boil. Cover and reduce heat to a simmer for 20-30 minutes.
5.Crush tortilla chips and stir into chili, simmer for 5-10 minutes to thicken.
6.Top with shredded cheese and sour cream
Quick Bean Salsa (Cowboy Caviar)
Jennifer S.
Makes 12 servings
1 cup black beans drained and rinsed
1 cup corn, canned, whole kernel drained
1 cup pinto beans drained and rinsed
2 cups salsa prepared
1/2 cup cilantro chopped
1/2 cup red or white onion chopped
Stir and serve!
Makes 12 servings
1 cup black beans drained and rinsed
1 cup corn, canned, whole kernel drained
1 cup pinto beans drained and rinsed
2 cups salsa prepared
1/2 cup cilantro chopped
1/2 cup red or white onion chopped
Stir and serve!
El Dorito Casserole
Sara P.
1 and 1/2 lbs of hamburger
1 can chopped olives OPTIONAL
1 can diced chilies
1 large cottage cheese
1 large sour cream
1 can tomato soup
1 packages of taco seasoning
2 bags of Doritos (your favorite flavor)Large Grab Bag size or one regular bag
Combine cooked hamburger, tomato soup,olives,and taco seasoning in pan.
Combine sour cream,cottage cheese,green chilies,dash of garlic salt in a bowl.
Crush bag(s) of Doritos
In casserole dish layer doritos on bottom,then a layer of hamburger mix,then layer of cottage cheese mix,repeat.
Top with dorito chips and cheese.
Cover with foil.
Bake 375 for 25 to 30 min. Remove foil and bake an additional 5 min to make top crisp.
Enjoy!!
1 and 1/2 lbs of hamburger
1 can chopped olives OPTIONAL
1 can diced chilies
1 large cottage cheese
1 large sour cream
1 can tomato soup
1 packages of taco seasoning
2 bags of Doritos (your favorite flavor)Large Grab Bag size or one regular bag
Combine cooked hamburger, tomato soup,olives,and taco seasoning in pan.
Combine sour cream,cottage cheese,green chilies,dash of garlic salt in a bowl.
Crush bag(s) of Doritos
In casserole dish layer doritos on bottom,then a layer of hamburger mix,then layer of cottage cheese mix,repeat.
Top with dorito chips and cheese.
Cover with foil.
Bake 375 for 25 to 30 min. Remove foil and bake an additional 5 min to make top crisp.
Enjoy!!
Beef and Bean Burrito Skillet
Jennifer S.
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1 can (19 oz.) kidney beans, rinsed
1 cup Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/3 cup Sour Cream
1 large green onion, chopped
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
Top with your favorite Mexican-style toppings, such as shredded lettuce, chopped tomatoes and/or chopped avocados, just before serving.
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1 can (19 oz.) kidney beans, rinsed
1 cup Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/3 cup Sour Cream
1 large green onion, chopped
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
Top with your favorite Mexican-style toppings, such as shredded lettuce, chopped tomatoes and/or chopped avocados, just before serving.
Baja Bonanza Cilantro Chicken
Summer S.
2 pounds frozen chicken breasts
2 14-ounce cans chicken broth
1 lime, cut into wedges
1 handful chopped, fresh cilantro leaves
1 tablespoon chopped garlic
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
Place the frozen chicken and chicken broth in the bottom of a 4-quart slow cooker. Squeeze lime juice over the chicken. Discard all but 2 of the wedges; place those in with the chicken. Add remaining ingredients and stir. Simmer for approximately 8 hours on low heat. When the chicken is done, take 2 forks and shred the chicken. Keep in the slow cooker and serve in natural juices over rice or as part of another dish. Freeze leftover chicken to use in burritos, tacos, enchiladas, or to make a great chicken sandwich. Serves 6 to 8.
2 pounds frozen chicken breasts
2 14-ounce cans chicken broth
1 lime, cut into wedges
1 handful chopped, fresh cilantro leaves
1 tablespoon chopped garlic
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
Place the frozen chicken and chicken broth in the bottom of a 4-quart slow cooker. Squeeze lime juice over the chicken. Discard all but 2 of the wedges; place those in with the chicken. Add remaining ingredients and stir. Simmer for approximately 8 hours on low heat. When the chicken is done, take 2 forks and shred the chicken. Keep in the slow cooker and serve in natural juices over rice or as part of another dish. Freeze leftover chicken to use in burritos, tacos, enchiladas, or to make a great chicken sandwich. Serves 6 to 8.
Fajita Pot Roast
Jennifer S.
3-5 lb beef or pork roast
1 med white onion thinly sliced
3 cloves of garlic minced
1 envelope taco seasoning
1/2 cup salsa
salt and pepper to taste
1 cup bell peppers and onions mix (frozen food section)
Place onions and garlic in crock pot, add roast.
Sprinkle with taco seasoning, salt and pepper. Cover with salsa.
Put lid on and cook on low for 8 hours or high 4 hours
Remove meat and shred. Put crock pot on high (If you cooked meat on low) Add peppers and onions mix to juice in crock pot.
Add meat back to crock pot after 20-30 mins and peppers and onions have heated through. Stir well.
Serve in warm tortillas with cheese, sour cream, salsa and avacado slices.
3-5 lb beef or pork roast
1 med white onion thinly sliced
3 cloves of garlic minced
1 envelope taco seasoning
1/2 cup salsa
salt and pepper to taste
1 cup bell peppers and onions mix (frozen food section)
Place onions and garlic in crock pot, add roast.
Sprinkle with taco seasoning, salt and pepper. Cover with salsa.
Put lid on and cook on low for 8 hours or high 4 hours
Remove meat and shred. Put crock pot on high (If you cooked meat on low) Add peppers and onions mix to juice in crock pot.
Add meat back to crock pot after 20-30 mins and peppers and onions have heated through. Stir well.
Serve in warm tortillas with cheese, sour cream, salsa and avacado slices.
Refried Beans
Jennifer S.
1 lb. of dry pinto beans
8 cups of water.
1 cup oil.
1 onion finely chopped.
1 envelope taco seasoning
Monterrey Jack cheese for when serving
Bring water to a boil in a pot or a pressure cooker.
Rinse the beans, remove the bad ones and wash. Place in boiling water and allow to boil for 5 minutes. Throw out the water, pour in the 8 cups fresh water and cover the pot.
Cook for 17-20 minutes if using the pressure cooker, 2 to 2 1/2 hours using a normal pot. Uncover and add salt, to taste. Simmer another 10 minutes.
Discard any water left over once they are cooked.
Pour the oil in a pan and set the heat to high. Mix in the chopped onion, when the onion bits become translucent add the beans and mash with potato masher; keep on frying the beans until they have absorbed all the oil. Stir in taco seasoning and mix well.
Serve hot with corn tortilla chips with cheese sprinkled on top.
1 lb. of dry pinto beans
8 cups of water.
1 cup oil.
1 onion finely chopped.
1 envelope taco seasoning
Monterrey Jack cheese for when serving
Bring water to a boil in a pot or a pressure cooker.
Rinse the beans, remove the bad ones and wash. Place in boiling water and allow to boil for 5 minutes. Throw out the water, pour in the 8 cups fresh water and cover the pot.
Cook for 17-20 minutes if using the pressure cooker, 2 to 2 1/2 hours using a normal pot. Uncover and add salt, to taste. Simmer another 10 minutes.
Discard any water left over once they are cooked.
Pour the oil in a pan and set the heat to high. Mix in the chopped onion, when the onion bits become translucent add the beans and mash with potato masher; keep on frying the beans until they have absorbed all the oil. Stir in taco seasoning and mix well.
Serve hot with corn tortilla chips with cheese sprinkled on top.
Red Mexican Rice
Jennifer S.
2 cups of your favorite white rice
1 onion
1 clove of garlic
3 cups and 1/2 chicken broth
1 Fresh Red Tomato
1 or 2 tablespoons of tomato paste.
1/2 cup cooked carrots.
Small bunch fresh cilantro; more if you like
1 Serrano chile (for spicy) or 1/2 bell pepper (for non-spicy)
2 tablespoons olive oil
Salt
1. Dice the tomato and the onion, prepare your chicken broth; boil and dice your carrots
2. Using a food processor, blend together the chicken broth, the onion, garlic, tomato paste, oil and tomato dice until evenly liquefied.
3. Pour the tomato liquid in your favorite rice cooking pot; add to this the uncooked rice
4. Add chili and cilantro to the rice. Bring this to a boil, uncovered over high heat setting,
5. Cover the pot and cook the rice over low heat for 25 minutes or until done. Do not open the pot until done!
6. If it looks like the liquid is all gone from the pot before the end, add 1/2 cup broth more.
7. Once the rice is cooked, mix in the diced carrots; serve with some cilantro leaves over the rice as garnish.
2 cups of your favorite white rice
1 onion
1 clove of garlic
3 cups and 1/2 chicken broth
1 Fresh Red Tomato
1 or 2 tablespoons of tomato paste.
1/2 cup cooked carrots.
Small bunch fresh cilantro; more if you like
1 Serrano chile (for spicy) or 1/2 bell pepper (for non-spicy)
2 tablespoons olive oil
Salt
1. Dice the tomato and the onion, prepare your chicken broth; boil and dice your carrots
2. Using a food processor, blend together the chicken broth, the onion, garlic, tomato paste, oil and tomato dice until evenly liquefied.
3. Pour the tomato liquid in your favorite rice cooking pot; add to this the uncooked rice
4. Add chili and cilantro to the rice. Bring this to a boil, uncovered over high heat setting,
5. Cover the pot and cook the rice over low heat for 25 minutes or until done. Do not open the pot until done!
6. If it looks like the liquid is all gone from the pot before the end, add 1/2 cup broth more.
7. Once the rice is cooked, mix in the diced carrots; serve with some cilantro leaves over the rice as garnish.