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Click here for more informationNachos Grande SUBMITTED BY: Benson
Ingredients:
1 (10.75 ounce) can of Condensed Cheddar Cheese Soup
1/2 cup Salsa
1 pound ground beef
1 small onion, chopped
5 cups tortilla chips
1 medium tomatoes, chopped
1 jalapeno pepper, sliced (optional)
Directions:
1. Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. Cook on High for about 6 hours. Note: Do not lift lid while cooking!
Authentic Enchiladas Verdes
SUBMITTED BY: Mesa
Ingredients:
2 bone-in chicken breast halves
2 cups 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
Directions:
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons 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 handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to 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 with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients 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. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Vegetarian Chili SUBMITTED BY: julieliz
INGREDIENTS
1 (12 ounce) package frozen burger-style crumbles
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
5 onions, chopped
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
salt and pepper to taste
DIRECTIONS
In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.
Potato and Bean Enchiladas SUBMITTED BY: Syd
Ingredients:
1 pound potatoes, peeled and diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon ketchup
1 pound fresh tomatillos, husks removed
1 large onion, chopped
1 bunch fresh cilantro, coarsely chopped, divided
2 (12 ounce) packages corn tortilla
1 (15.5 ounce) can pinto beans, drained
1 (12 ounce) package queso fresco
oil for frying
Directions:
1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
2. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
3. Fry tortillas individually in a small amount of hot oil until soft.
4. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.
Chicken Fajitas You will need:
Large(serves 6) 1 large zipper bag
Large serving:
1/2 lb bag of chicken parts
3 c peppers and onions/frozen
1/2 tbls
lime juice 1 tbls Fajita seasoning
1 tbls canola oil
8 tortillas
Place sealed bag of chicken and package of tortillas into large empty zipper bag and seal
Preheat over to 350 Heat foil wrapped tortillas for 10-20 minutes or until warm
Heat large skillet and 1 tbls canola oil over medium high- add c ontents of zipper bag and cook 8-10 minutes or until chicken is heated and vegetables are tender. Serve filling in warm tortillas
Guacamole
1 serrano chile, seeds removed and minced
1/4 cup diced red onion
1/4 cup chopped fresh cilantro leaves
1 1/2 Hass avocados, halved, pitted, and sprinkled with liberal amount of salt
1 Roma tomato, diced
Flour tortillas or corn tortilla chips
Place the chile, onion, and cilantro into the molcajete*. Crush and mix the ingredients together. This brings out the heat of the chile, the flavors of the fresh cilantro, and the natural juices of the onion. Score the avocado halves with the tip of the spoon and scoop all the flesh into the molcajete. Mash the avocado and combine it with the muddled onion, cilantro, and chile. Top the mixture with the diced tomato and serve with the warm flour tortillas or corn tortilla chips.
Shredded Chicken Nachos with Pico de Gallo
For the Chicken:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons
chili powder 1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapenos, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de Gallo, for serving, recipe follows
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.
Yield: 6 servings
For the Pico de Gallo:
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Emeril's Red Hot Pepper Sauce
1/4 teaspoon salt
In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos
Chicken Enchiladas
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
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.