Apple Berry Salsa with Cinnamon Chips

Jennifer S.
This fruit salsa makes a great appetizer or can be served as a fun side dish with a Mexican meal.

CINNAMON CHIPS
4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

SALSA
2 med Granny Smith apples
1 cup strawberries -- sliced
1 kiwi fruit -- peeled and chopped
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently. Serve with cinnamon chips.

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.

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)

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.

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.

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.

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!

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.

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.

Crock Pot Hearty Ground Beef Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 can (16 oz.)tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (15 oz.) corn, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup Mexican Style Finely Shredded Four Cheese

Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving.
Serve topped with the cheese.

Three-Bean Turkey Chili

Jennifer S.

1/2 lb. ground turkey
1 can (28 oz.) diced tomatoes, undrained
1 jar (16 oz.) Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) kidney beans, rinsed
1 can (15 oz.) great Northern beans, rinsed
1 tsp. chili powder
1 tsp. ground cumin
1 pkg. (7 oz.) Shredded Cheddar Cheese

Cook turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally.
Add to crock pot with all remaining ingredients except cheese; stir.
Cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
Spoon into soup bowls; top with cheese.

Slow-Cooker Chunky Chicken Chili

Jennifer S.

1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (16 oz.)tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 can (15-oz)corn, drained OR 1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese

Combine beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
Stir before serving.
Ladle into bowls.
Top with cheese.

Hearty Mexican Chicken Soup

Jennifer S.

1 large yellow onion, chopped
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups fat-free reduced-sodium chicken broth
1 can (15.5 oz.) cannellini beans, rinsed
1 cup Thick 'N Chunky Salsa
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Mexican Style Finely Shredded Four Cheese

Place onions, garlic, cumin, broth, beans, salsa, chicken and corn in crock pot. Low for 5 hours and high for 2-3 hours.
Serve topped with green onions, cilantro and cheese.

Chicken Fajita Roll-Ups

Jennifer S.

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 TBS Taco seasoning(from envelope)
1 large each green and red pepper, cut into thin strips
1/2 cup Thick 'N Chunky Salsa
1/4 cup Light Ranch Dressing
4 whole wheat tortillas (10 inch), warmed
1 cup Shredded Sharp Cheddar Cheese
1-1/2 cups shredded lettuce

HEAT oil in large skillet on medium-high heat. Add chicken; sprinkled with Taco seasoning, cook and stir 1 min. Add peppers; cook and stir 8 min. or until chicken is done and peppers are crisp-tender. Remove from heat. Stir in salsa and dressing.

SPOON chicken mixture down centers of tortillas; top with cheese and lettuce.

ROLL up tightly. Cut in half.

Crock Pot Mexican Chicken

Amber E.

4 chicken breasts
1 jar favorite salsa
1 can drained corn
1 can drained black beans


Put it all in a crock pot and let cook on low 6-8 hours or high 4 hours. When
the chicken is falling apart mix it up a bit and its ready. Put it over lettuce
to make a yummy salad. Or make it into tacos or burritos.

Happy eating!

Southwestern Pasta

Jessica S.

16 oz. Penne
1 can(14.5 oz) black beans, rinsed and drained
2 TBS vegetable oil
1 med onion chopped
1/2 cup chunk-style salsa
1 tsp chili powder
1 can (4 oz) green chilies,
1 tsp cumin drained
1 tsp coriander
1 tomato chopped
1 lb. ground beef
1 can (11 oz) whole kernel corn, rinsed and drained
1 cup sour cream
1/2 cup grated cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Cook pasta according to package directions. Meanwhile heat oil in large pot/dutch oven over medium heat. Add onion, chili powder, cumin, and coriander and saute for 3 minutes, until soft. Add meat and brown- about 8 minutes. Drain pasta and stir into pot along with corn, beans, salsa, chilies, cheese, and tomato. Serve with cilantro and sour cream. serves 4-6

Southwest Cheese 'n Pasta

Jennifer S.

1 1/2 cups milk
1 cup green salsa (salsa verde)
1 can (15 ounces) cream-style corn
1 can (11 ounces) Mexican style whole kernel corn with red and green peppers, drained
8 ounces uncooked cavatappi pasta or elbow macaroni
8 ounces process cheese product loaf (Velveeta), cubed

1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until pasta is tender.
2. Add cheese; stir until melted.

Mexican Pasta Skillet

Jennifer S.

1 lb extra-lean ground beef
1/2 cup onion, minced
16 oz mild salsa
1 cup tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 can corn, drained
1 can black beans, drained and rinsed
1 cup shredded Cheddar cheese (2 oz)

In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni, corn and beans. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.