Jalapeno Poppers

 

To prepare Jalapenos
• 1/4 Cup Apple Cider Vinegar
• 3 Cups Water
• 10 Medium Jalapenos
For Bread Coating
• 3/4 to 1 Cup Panko Vegan Bread Crumbs
• 2 Tablespoons Nutritional Yeast Flakes
• 1 Tablespoon Extra Virgin Olive Oil
For Batter
• 3 Tablespoons Bob's Red Mill Egg Replacer
• 6 Tabelspoons Water
For Filling
• 3/4 Cup Blanched Slivered Almonds
• 2 Teaspoons Sugar
• 1/4 Teaspoon Salt
• 1/2 Cup Tofu, Well Drained
• 1 Teaspoon Extra Virgin Olive Oil
• 1 Teaspoon Onion Powder
• 1 Teaspoon Red Wine Vinegar
• 2 Tablespoons Canned Pimentos

Wearing plastic gloves, split peppers half way through length wise and with a small spoon carefully scoop out seeds. While doing this take care not to break the jalapeno. In a deep sauce pan bring water and vinegar to boil and add peppers, cover and boil for 7 minutes. Careful not to stick your face around the top of the sauce pan when raising up the lid. :D While those are cooking prepare bread crumbs and filling.

First place bread crumbs into food processor with olive oil and nutritional yeast and pulse 5 times. Pour into large mixing bowl and set aside. Prepare batter by mixing water and egg replacer together in a small mixing bowl and set aside.

Preheat oven to 400 degrees.

For filling, place almonds, salt and sugar into a food processor and blend for about 2 minutes or until clumps start to form. Place tofu, olive oil, onion powder, salt, red wine vinegar in processor and mix another 2 minutes. With a spoon stir in pimentos into filling mixture by hand.

Grease cookie sheet.

Drain peppers after cooked. Fill with filling using a small spoon. Dip into batter and then quickly place into bread crumbs mixture and roll the filled jalapeno around until completely coated. Place onto cookie sheet. Place in oven and bake 12 to 15 minutes.

 

Recipe by my vegan cookbook blog, Photos by Laura Spear

Bon Appétit,

Vegan Enchiladas

The enchilada filling

The "cheez" sauce

Ingredients:

• 2 handfuls baby spinach
• 1.25 cups enchilada sauce or pasta sauce
• 1 bell pepper, color of your choice (I used orange)
• 1 zucchini, chopped
• 1 medium onion, chopped
• 1 tsp mild chili powder
• 1/4 tsp sea salt, to taste
• 1 tsp nutritional yeast
• 1 tsp lime juice (optional)
• 1.25 cups cooked black beans, rinsed and drained
• 2 whole grain tortillas
• Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving.  Makes 2 servings.

NOTE: I added corn to this recipe because my husband LOVES corn, I also doubled the recipe and it was enough to make a pan of enchiladas.

Bon Appétit,

Recipe is from the blog "Oh She Glows", Photos by Laura Spear

Mexico Flag

In honor of Cinco De Mayo today here's a cute recipe that is fast, fun, and also doubles as a center piece. Its the flag of Mexico!

Sliced Green peppers
Sliced cheese sticks
Sliced Red peppers

Organize the sliced veggies and cheese to form the flag of Mexico on a platter. Then cut the top off the red pepper to form a circle and place in the center of the flag.
Enjoy your tasty healthy app!

Skinny Girl Pina Colada only 173 calories

This recipe makes 4 servings at 173 calories per serving.  Regular Pina Colada has 644 calories

Ice (enough to fill half a blender)


½ cup lite coconut milk

¼ cup pure pineapple juice ( use Lakewood Organic brand, which has a low sugar content)

4 shots of clear rum

Fill the ice half way up the blender bowl. Pour in the coconut milk, pineapple juice, and the Rum.

Blend the mixture until a slushy consistency. Divide the drink between four glasses and enjoy!

Recipe by Bethany Frankel in her Naturally thin book, Photos by Laura Spear

Skinny Girl Margarita only 100 calories

Bethany Frankel one of the stars from The Real Housewives of New York City, is a celebrity health food chef as well as a reality TV star. She makes the skinny girl margaritas that are only 100 calories! All the margaritas taste you love without the calories. A regular margarita will run you 453 calories.

•2 oz of Clear Premium Tequila (count 1, 2 while you pour, no need for measuring)

•Tiny splash of Orange Liquor

•Juice of 4 Fresh Lime Wedges


1.To serve on the rocks, combine all ingredients over a glass of ice and garnish with a lime wedge

Recipe by Bethany Frankel, Photo by Laura Spear

Mexican Lasagna 2

Lasagna
1 lb of lean ground beef
3/4 cup of water
1 packet of ortega taco seasoning mix
3/4 cup shredded mexican cheese blend
1/2 cup nacho cheese sauce
4 8 inch soft flour tortillas
1/2 cup ortega enchilada sauce
4 oz can sliced black olives
Diced Tomatoes

Toppings
Green onion, sour cream, black olives, mexican cheese, sliced jalapenos

Preheat oven to 350.
Brown the beef over medium heat, drain fat.
Stir in water, taco seasoning mix. Cook and stir until thickened.
Remove from heat
Add one half of the cheese and one half of the nacho cheese sauce to the meat mixture; mix well
Place 1 tortilla into a 9 inch pie plate
Layer 1/3 of the meat mixture on top. Spread one quarter of the enchilada sauce onto the meat layer.
add some olives and diced tomatoes, then repeat two more times.
Spread remaining cheese, cheese sauce, and enchilada sauce on top of the lasagna.
Bake uncovered, 15-20 minutes on center rack. Remove from over.
Cut into wedges and serve with desired toppings.

Chipotle Shrimp Taco with Avocado Salsa

Ingredients


Avocado Salsa:

1 small onion, quartered

1 jalapeno, quartered, seeds optional

1 garlic clove, smashed

4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped

1/2 Hass avocado, peeled, seeded, and cut into chunks

1 1/4 teaspoons kosher salt

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

1 tablespoon olive oil

1 teaspoon chipotle or blended chili powder

1 teaspoon kosher salt

1 pound medium shrimp (about 20), peeled and deveined

8 corn tortillas

8 sprigs cilantro for garnish

2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.



Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.



Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.

Recipe and pic from Food Network

Taco Casserole

Ingredients


1 lb ground beef

1 small onion, chopped (1/2 cup)

1 bottle (8 ounces) ortega taco sauce

3/4 cup water

1 can (4 ounce) can diced green chilies (fire roasted if you can find it)

1 (1.25 ounce) package taco seasoning mix

12 taco shells (try the whole grain!)

2 cups (8 ounces) shredded sharp cheddar cheese or Mexican blend cheese, divided


Directions

Preheat oven to 375

Grease 11 x 7 inch baking dish. (or use the deep covered baker)

Cook beef and onion until beef is browned; drain.

Stir in taco sauce, water, chiles and seasoning mix.

Cook over low heat for 3 to 4 minutes.

Layer half of broken shells on bottom of baking dish.

Cover with half of meat mixture; sprinkle with 1 cup of cheese.

Repeat with remaining ingredients.

Bake for 20 to 25 minutes or until bubbly.
 
 
What to top it with


Chopped tomato, chopped green onion, chopped green bell pepper, sour cream, sliced jalapenos or any combinatons you like.

Spicy Fish Tacos

You will need:

A bag of frozen fried fish (Gordons Crunchy fish)
1/2 cup plain yogurt

1/2 cup mayonnaise

1/2 lemon,  juiced

2 oz can of diced Jalapenos or 2 fresh Jalapenos, diced

1 teaspoon capers

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1/2 teaspoon black pepper

1 teaspoon Cilantro

1 teaspoon ground cayenne pepper

1 package small tortillas

1 bag coleslaw mix

Cheddar Cheese

Directions:
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lemon juice until consistency is slightly runny. Add jalapeno, capers, oregano, cumin, dill, and cayenne.

Heat fish in the oven according to package.

To serve, place fried fish in a tortilla, top with cheddar cheese, then top with coleslaw mix and a good amount of white sauce.

Green Chile Jalapeno Bites

1 (8-ounce) package refrigerated crescent dough


1 (8 ounce) packages cream cheese, softened, cut into 4 pieces

1 (4-ounce ) cans ORTEGA Diced Green Chiles

1 (4-ounce) can diced Jalapenos
1/3 cup milk

1 large egg

1 1/3 cups dry bread crumbs

1(1.25-ounce) package ORTEGA Taco Seasoning Mix

Garnish:  Salsa - Homestyle Recipe (Hot), or any flavor

Preheat oven to 400°F

Grease baking sheet.

Separate dough into four 3 x 6-inch rectangles on cutting board; press seams closed. Spread 1/4 block cream cheese onto each rectangle; top each rectangle with  1 oz Jalapenos and 1 oz Green Chili. Fold rectangles in half lengthwise; cut each into eight pieces.

Combine milk and egg in small bowl. Combine bread crumbs and seasoning mix in shallow dish. Dip each bite into milk mixture; roll in bread crumb mixture. Place on prepared baking sheet.

Bake for 18 to 20 minutes or until golden brown. Serve with salsa.

Makes 32 servings.

Chile Rellenos in Tomato Broth

Ingredients


8 poblano chile peppers (4 1/2 to 5 inches long)

12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch)

1 1/2 pounds tomatoes, cored and chopped

1 small onion, chopped

2 cloves garlic, chopped

3 tablespoons extra-virgin olive oil

2 whole cloves

7 black peppercorns

2 small bay leaves

1 cinnamon stick

1 sprig fresh cilantro, plus leaves for garnish

4 cups low-sodium chicken broth

Kosher salt

Vegetable oil, for frying

6 large eggs, separated

All-purpose flour, for dredging

Directions

Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.



Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese.



Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.



Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.



Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.



Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.

Chicken Enchiladas

Ingredients


3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.



Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.



Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.



Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.



Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Mango Margarita

Ingredients


For the Mango Margarita Mix:

1 1/4 pounds fresh mangoes

1 cup water

1/2 cup sugar

Gray salt

For the drink:

3 cups ice

1 1/2 cups Mango Margarita Mix

4 ounces tequila

2 ounces triple sec

Lime wedges

Mint Salt, recipe follows

Directions

Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar, if necessary.

Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!


Mint Salt:

1 cup fresh mint leaves

1 cup gray salt or coarse sea salt

Clean and dry mint and roughly chop. With a mortar and pestle, crush equal parts fresh mint and salt.

Yield: about 1 cup salt

Recipe and pic from food network

Jalapeno Margaritas

Directions


Make a big batch of margaritas with a twist. Pulse 1 thin slice jalapeno, a handful of celery leaves, 6 ounces fresh lime juice and a spoonful of confectioners' sugar in a blender. Mix with 16 ounces tequila and 8 ounces orange liqueur in a pitcher; chill. Serve on the rocks in salt-rimmed glasses.



Recipe and pic from food network

Chicken Tamales

Ingredients


14 large corn husks (available at Latin markets and many grocery stores)

1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)

1 cup shredded Mexican-blend cheese

1/2 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen green peas

1/2 cup pimiento-stuffed green olives, drained and halved

2 cups bottled green salsa

2 cups self-rising yellow cornmeal mix

Directions

Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.



While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.



Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.



Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.



Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.



Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.



Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.

Cheesy Fried Empanadas with Chili Con Queso Dip

Ingredients


3 cups chopped, cooked chicken, about 4 to 5 chicken breasts

1 (8-ounce) package shredded colby and Monterey Jack cheese blend

4 ounces cream cheese, softened

1 chopped red bell pepper

1 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 (15-ounce) package refrigerated pie crusts

Water

Directions

Preheat vegetable oil in a deep-fryer to 350 degrees F.



In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip

1 pound package Cheddar (recommended: Velveeta)

1 (16-ounce) can diced tomatoes, drained

1 (4-ounce) can diced green chiles

2 teaspoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.


Recipe and pic from food network

Empanaditas con Picadillo Clasico

Empanaditas con Picadillo Clasico: Small Turnovers with Classic Picadillo (for Cinco De Mayo)


Ingredients


Turnover Dough:

3 cups flour

1 teaspoon salt

1/4-cup lard, cut into small pieces

1/4-cup butter, cut into small pieces

2 eggs, lightly beaten with 1/2 cup water

Filling:

2 tablespoons Annatto Oil, recipe follows, or vegetable oil

1 medium yellow onion, finely chopped

1 green bell pepper, finely chopped

3 cloves garlic, minced

1/2 pound ground beef

1/2 pound ground pork

1/4 cup tomato sauce

1/4 cup Annatto Paste, recipe follows

1/2 cup chopped pimento-stuffed green olives

1/2 cup raisins

2 tablespoons red wine vinegar

2 teaspoons sugar

1 1/2 teaspoons salt

1 teaspoon Essence, recipe follows

Vegetable oil, for frying

Directions

In a large mixing bowl, combine the flour and salt. Work in the lard and butter, using your fingers. Work the egg mixture into the dough and knead until smooth. Form into a ball, cover with plastic wrap and refrigerate for 1 hour while making the filling.



In a large skillet heat the annatto oil over medium high heat and saute the onion and bell pepper until softened and caramelized around the edges, about 5 to 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add tomato sauce, Annatto Paste, green olives, raisins, vinegar, sugar, salt, and Essence. Lower the heat and simmer until the mixture thickens, about 5 to 7 minutes. Remove from the heat and cool on a plate before using. Adjust seasoning to taste.



Roll the dough out on a floured surface and cut into 3-inch rounds. Place about 1 tablespoon of filling in the center of each round, fold it in half, and press the edges together to seal. Crimp the edges of the pastry with a fork to seal.



In a deep fryer or large skillet, heat the oil to 375 degrees F. Fry the empanaditas in batches until golden brown. Drain on paper towels before serving.





Annatto Oil:

1 cup vegetable or olive oil

1/2-cup annatto seeds

In a small heavy saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the oil into a jar, discarding the seeds, and keep covered in the refrigerator.



Use as directed in recipes.



Yield: 1 cup





Annatto Paste:

1/2-cup annatto seeds

1 cup vegetable or olive oil

1 lime, juiced

1 tablespoon dried oregano

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin

In a small medium saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool.



Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, oregano, garlic, salt and cumin. Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use.



Yield: 1 cup



Essence (Emerils Creole Seasoning): 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme



Combine all ingredients thoroughly and store in an airtight jar or container.



Yield: about 2/3 cup





Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup


Recipe and pic from food network

Cheesy Chicken Chilaquiles

Cheesy Chicken Chilaquiles

You will need:

1 1/2 lb boneless, skinless chicken breasts

1 tbsp Southwestern Seasoning Mix

1 3/4 cups salsa verde

1 cup 33% reduced-sodium chicken broth

3/4 cup chopped fresh cilantro

12 cups authentic restaurant-style tortilla chips

2 cups shredded Chihuahua cheese (or Monterey Jack cheese)

1 cup crumbled queso fresco (4 oz)

Sour cream or crema (optional)


Directions
Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.


Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.

Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.

Enchilada Casserole

Enchilada Casserole

You will need:

1 lb 95% lean ground beef

1 T Southwestern Seasoning Mix (or taco seasoning)

1/4 t salt

1 can enchilada sauce

3/4 c water

1/2 c medium thick and chunky salsa

12 (6") yellow corn tortillas

1/4 c snipped fresh cilantro, divided

1 c shredded colby and monterey jack cheese blend, divided

sour cream and lime wedges (optional)



Combine beef, seasoning mix and salt in 10" Skillet; cook over med-hi heat 8-10 min or until beef is no longer pink, breaking beef into crumbles using Mix 'N Chop. Add enchilada sauce, water and salsa to Skillet. Bring to a simmer and remove fom heat.



As beef mixture cooks, place tortillas in a stack and cut into 1" pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.



Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 T of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.



Microwave baker on HIGH 3-5 min or until cheese is melted. Garnish with remaining 2 T cilantro. Serve w/ sour cream and lime wedges, if desired.



Yield: 6 servings

Pampered Chef Easy Chicken Fajitas

Easy Chicken Fajitas

Pampered Chef




2 garlic cloves

1 red & 1 green bell pepper

1 medium onion

1 small can green chilis

1 package taco seasoning

1 lime

3 large chicken breast

Salsa

Colby Jack Cheese

Tortillas

Sour Cream



Press garlic into Deep Covered Baker. Slice bell peppers and onion into strips and put into baker. Reserve 1 tsp of taco seasoning and sprinkle remaining taco seasoning over vegetables. Add green chilis and the juice of half a lime to baker. Stir. Place chicken breast on top of vegetables and sprinkle with reserved taco seasoning. Microwave 20 minutes...until chicken is tender. Chop up and serve with warm tortillas, cheese, salsa and sour cream.