Bacon Wrapped Jalapeno Thingies
(From Pioneer Woman Cooks!)
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Toothpicks
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick. Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
♥ A collection of recipes tried and true and ones yet to try ♥
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
7 Layer Bean Dip
1 jar of Desert Pepper Trading Company Black Bean Dip or like product
1 package guacamole salsa
Sour cream mixed with one taco seasoning packet
Green onions, chopped
Black olives, finely chopped (you can find these canned)
Chopped tomato patted dry with paper towels
Shredded mexican cheese
Layer in a dish; bean dip, guacamole salsa, sour cream/taco mix, olives, tomatoes, green onions and shredded cheese on top. Serve with Fritos or tortilla chips.
1 package guacamole salsa
Sour cream mixed with one taco seasoning packet
Green onions, chopped
Black olives, finely chopped (you can find these canned)
Chopped tomato patted dry with paper towels
Shredded mexican cheese
Layer in a dish; bean dip, guacamole salsa, sour cream/taco mix, olives, tomatoes, green onions and shredded cheese on top. Serve with Fritos or tortilla chips.
White Chicken Chili
2 cans (1/2 pound) navy beans
1 large onion chopped
1 stick unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
2 4-ounce cans chopped mild green chilies
2 pounds boneless, skinless chicken cooked and chopped
1 1/2 cups grated Monterey Jack Cheese
1/2 cup sour cream
In a skillet, cook onion in 2 tablespoons butter over moderately low heat; remove onions. Add 6 tablespoons butter and whisk in flour. Cook, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-haldf whisking constantly. Bring to a boil then simmer for minutes. Add remaining ingredients except for sour cream. Cook over moderately low heat, 20 minutes; then add sour cream. Serve with salsa.
1 large onion chopped
1 stick unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
2 4-ounce cans chopped mild green chilies
2 pounds boneless, skinless chicken cooked and chopped
1 1/2 cups grated Monterey Jack Cheese
1/2 cup sour cream
In a skillet, cook onion in 2 tablespoons butter over moderately low heat; remove onions. Add 6 tablespoons butter and whisk in flour. Cook, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-haldf whisking constantly. Bring to a boil then simmer for minutes. Add remaining ingredients except for sour cream. Cook over moderately low heat, 20 minutes; then add sour cream. Serve with salsa.
Viva La Chicken
6 to 8 chicken breasts
1 dozen corn tortillas cut into strips
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 small onion
1 can Ortega green chili salsa or small jar
Chopped jalapeno peppers to taste
1/4 teaspoon cumin
1 pound shredded Colby/Monterrey Jack Cheese
Sour Cream
Boil chicken in water with a bay leaf and clove. Cool and cut into chunks. Chop onion finely and add soups, broth, green chili sauce, jalapeno's and cumin. Blend. Spray large baking dish. Layer strips, chicken, sauce and repeat as necessary. Top with sour cream and cheese. Refridgerate 24 hours then bake in a 350 degree oven for 45 minutes to 1 hour.
1 dozen corn tortillas cut into strips
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 small onion
1 can Ortega green chili salsa or small jar
Chopped jalapeno peppers to taste
1/4 teaspoon cumin
1 pound shredded Colby/Monterrey Jack Cheese
Sour Cream
Boil chicken in water with a bay leaf and clove. Cool and cut into chunks. Chop onion finely and add soups, broth, green chili sauce, jalapeno's and cumin. Blend. Spray large baking dish. Layer strips, chicken, sauce and repeat as necessary. Top with sour cream and cheese. Refridgerate 24 hours then bake in a 350 degree oven for 45 minutes to 1 hour.
Authentic Enchiladas Verdes
2 bone-in chicken breast halves
2cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
1.) In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons of salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool and discard onion and garlic. When cool enough to handls, shred chicken with your hands.
2.) Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to a boil and continue boiling until tomatillos turn a different shade of green (from bright green to a dull army green). Strain tomatillos and chiles and place in a blender until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3.) Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa until tortillas become soft again. Fill tortillas with shredded chicken, green sauce, cheese, onion and cilantro, top with extra sauce. Bake in oven until cheese is slightly melted. Enjoy.
2cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
1.) In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons of salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool and discard onion and garlic. When cool enough to handls, shred chicken with your hands.
2.) Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to a boil and continue boiling until tomatillos turn a different shade of green (from bright green to a dull army green). Strain tomatillos and chiles and place in a blender until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3.) Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa until tortillas become soft again. Fill tortillas with shredded chicken, green sauce, cheese, onion and cilantro, top with extra sauce. Bake in oven until cheese is slightly melted. Enjoy.
Cayenne-Rubbed Chicken with Avocado Salsa
Coarse salt and pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
1.) In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2.) In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout. 8 to 10 minutes per side.
3.) Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with slat and pepper. Serve chicken topped with salsa.
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
1.) In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2.) In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout. 8 to 10 minutes per side.
3.) Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with slat and pepper. Serve chicken topped with salsa.
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