Chicken & Corn Quesadillas
Ingredients:

1 cup chicken (or turkey), cooked and diced/shredded
31 oz Corn, canned or frozen but thawed
1 cup Salsa
8 oz Monterey Jack Cheese, shredded
8 oz Cheddar Cheese, shredded
16 flour tortillas*
Directions:

Combine all ingredients in a large bowl. Mix well. Heat an ungreased skillet. Place one tortilla into skillet and cook until starting to turn brown, turn over. Fill one side of the the tortilla with approximately 1/2 cup of mixture. Fold other half over mixture. Continue cooking until golden brown and cheese is melted.
Servings: 8
Linked from: http://onceamonthmom.com/chicken-corn-quesadillas/
*I plan on making homemade tortillas. If I'm successful I will post the recipe here.

Southwest Roll-ups

Southwest Roll-ups

(makes 16 roll-ups)

2 cans refried beans*
1/2 cup salsa
2-4 cups cooked chicken, chopped
2 cups shredded Cheddar cheese
16 tortillas*

Mix together beans, salsa, and chicken. Spread 1/8 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Stick in a freezer bag or in a 9×13 baking pan and freeze.

When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 minutes until heated through. Sprinkle with more shredded Cheddar cheese, if desired. Serve with salsa.
Recipe found at:
http://moneysavingmom.com/2010/04/southwest-roll-ups-recipe.html

*I plan on making a homemade version of tortillas and refried beans. If I'm successful I will post those recipes here too.

Honey Lime Chicken Enchiladas

Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder


1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream



Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Layered Enchilada Casserole

1 lb. lean ground beef

1 large onion, chopped

2 cups Thick 'N Chunky Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Preheat oven to 400ºF.

Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Traditional Chilean Soup

Ingredients

2-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes

1 lb. butternut squash, peeled, cut into 1/2-inch cubes

1-1/2 qt. (6 cups) beef broth

1 lb. beef top round steak, cut into 1/2-inch cubes

1 onion, coarsely chopped

3 cloves garlic, chopped

1/4 cup KRAFT Zesty Italian Dressing

1 Tbsp. paprika

1 Tbsp. dried oregano leaves

1 tsp. pepper

1 pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

Bring the potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.

Cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is evenly browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.

Add t0 the potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Special Extra

The Chileans like to eat this stew with a fried egg served on top!

Creamy Chicken Enchiladas Verdes

6 chicken breasts

1 onion sliced

1 package of cream cheese

1 large can diced green chiles

1 lb. shredded jack cheese

16 flour tortillas (the width of your casserole pan - I use soft taco size)

1 (28 oz) can green chile enchilada sauce

1 1/2 cups sour cream

Cook chicken and onion in slow cooker, on the stove over low heat or in a pressure cooker. Remove chicken from heat, let cool slightly and shred or chop into bite size pieces. Add cream cheese and diced green chiles and stir.

Mix enchilada sauce and sourcream. Pour just enough sauce mixture to cover the bottom of a 9x13 pan. Spoon a heaping spoonful of the chicken, cream cheese and chile mixture into the middle of a tortilla. Top with shredded jack cheese. Roll up the tortilla. Continue until you have used all of your chicken mixture. Top enchiladas with enchilada sauce and sour cream mixture. Garnish with remaining jack cheese. Cover with foil

Bake at 35o for 30 minutes. Remove foil and bake 20-30 minutes until cheese is bubbly and golden brown.

Serve with spanish rice and garnish with shredded lettuce, tomatoes and guacamole.

Taco Soup

1 lb. ground beef
1 (15oz) can whole kernel corn
1 (150z) can black beans
1 (8oz) can tomato sauce
1 (28oz) can of crushed tomatoes
1/2 chopped onion
1 packet taco seasoning

Brown meat. Drain. Add other ingredients. Simmer for 30-60 minutes.

Defrost. Reheat. Top with shredded cheese and sour cream. Serve with tortilla chips.

Taco Casserole

1 pound ground beef (optional rice…my addition)

1 small onion, chopped (peppers, tomatoes, and various shredded garden veggies in the summer time to make it a really healthy option)

1/2 tsp. garlic powder

1 envelope of taco seasoning

1 can (8 ounces) tomato sauce

1 cup sour cream (light sour cream works perfectly)

1 cup cottage cheese (have done it with all cottage cheese in a pinch)

2 cups crushed tortilla chips (this is how I use up our crushed stale reminents in the pantry)

2 cups (8 ounces) grated Monterey Jack cheese (or whatever you have on hand)

Preheat oven to 350 degrees. In a skillet, brown the beef, then drain off extra fat; remove from heat. Add onion, garlic powder, taco seasoning mix, and tomato sauce to beef; mix and set aside. In a medium sized bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in the bottom of a 2 1/2 quart casserole dish that has been coated with a nonstick vegetable spray. Add enough meat mixture to cover the chips, then cover the meat with half of the sour cream mixture. Sprinkle with half the grated cheese. Repeat layers. Bake uncovered, for 30-35 minutes, until cheese melts and casserole is heated through.

Flautas and Jalapeno Jelly

Jalapeno Jelly:

¾ c chopped red bell peppers
¾ c chopped green bell peppers
1/3 c diced seeded jalapenos

2 ¾ c sugar
½ c red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin

Combine the peppers, jalapenos, sugar vinegar, and lime juice in a large saucepan over
medium heat. Heat until warm and sugar is dissolved. Cool. Pour the mixture in a blender or
food processor and blend for 5 seconds. Return the blended mixture to the saucepan and
bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and
simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high, and bring
to a boil. Remove from heat and cool. The jelly will set as it cools down. When cool
refrigerate.

Flautas:

2 chicken thighs
1 can chili verde enchilada sauce medium size
6 tablespoons olive oil separated 3 and 3
2 cups grated Colby jack or Monterey Jack cheese
8 flour tortillas.

Place olive oil in bottom of crock pot. Place chicken thighs on top. Chicken can be
frozen or thawed depending on cooking time available. Pour enchilada sauce over top.
Cover and cook on high for at least 5 hours. Stir meat so the bones and skin fall off
and remove from pot. Spoon about 4 tablespoons meat mixture onto flour tortilla and
sprinkle cheese on top. roll tightly.

Low fat cooking: Place all flautas on cooking stone or sheet. Paint with remainder olive
oil and bake for around 15 minutes at 400 degrees.
Fatty cooking: Take about 1 cup of shortening and heat in medium sauce pan and fry the
flautas until crispy.

Grandma Salazar's Albóndigas Soup

YIELD: 8 servings (serving size: about 1 cup soup and 1 1/2 teaspoons cilantro)
COURSE: Main Dishes, Soups/Stews
Ingredients
1 cup boiling water
1/2 cup short-grain rice
Cooking spray
2 cups chopped onion, divided
1 (1-ounce) slice white bread
1/2 cup minced fresh cilantro, divided
1 teaspoon ground cumin
3/4 teaspoon salt, divided
1 1/2 teaspoons dried oregano
1/2 pound lean ground pork
1/2 pound ground sirloin
2 large egg whites
1 cup chopped carrot
1 garlic clove, minced
1 cup chopped seeded peeled tomato (about 8 ounces)
4 cups (1 [32-ounce] carton) fat-free, less-sodium chicken broth
2 tablespoons chopped fresh mint
2 cups chopped zucchini
1/4 teaspoon freshly ground black pepper

Preparation
Pour water over rice, and let stand 20 minutes. Drain.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.
Note: Note: Chilling the meatballs for 20 minutes helps them hold their shape when cooked. Albóndigas (ahl-bon-dee-gas) is Spanish for "meatballs".
Traci Des Jardins, Mijita, San Francisco, California, Cooking Light
MAY 2005

Southwest stuffed Bell Peppers

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Shredded Pork Taquitos

•1 (16 oz.) bottle Kraft Zesty Italian Dressing
•1 Tbsp chili powder
•1 Tbsp cumin
•3 cloves garlic, minced
•5 skinless, boneless chicken breast
Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour.

Super Bean Burritos

•1 cup brown or white rice (or 2 cups already cooked rice)
•2 tablespoons olive oil
•1 medium onion, diced
•3 cloves garlic, finely minced
•1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles which is what I did)
•1 teaspoon cumin
•Salt and pepper to taste
•3 tablespoons tomato paste
•2 cans (15 oz. each) pinto beans, drained and rinsed (I used black beans)
•1 1/2 cups water
•1 (10 oz) package frozen corn or 1 can whole kernel corn, drained (I personally would recommend the frozen corn)
•6 green onions, white and green parts finely chopped
•1/2 teaspoon garlic powder
•1/2 teaspoon onion powder
•16 burrito-sized (10-inch) flour tortillas
•2 cups shredded Monterrey Jack cheese (or whatever kind of cheese you have)
1.Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
2.Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
3.Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
4.Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
5.Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption.
For enchilada style:I put 5 burritos in a baking dish. Then I poured a (10 oz.) can of green enchilada sauce. You can use more enchiada sauce it you like. The 10 oz can just gave them a light coating. Make sure that the sauce completely covers the burritos, you can use a sppon to help spread it around. Then sprinkle with 1 cup or so of shredded Monterrey jack cheese. Turn oven to broil. Place baking dish on middle rack of the oven (not the top) and broil until the cheese is nice and melty.

To Freeze: Put burritos on a baking sheet in the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

recipe from http://realmomkitchen.com/1087/super-bean-burritos/

Campbell's Kitchen: Beef Taco Skillet

Campbell's Kitchen: Beef Taco Skillet

I am adding taco seasoning and leaving out the tortillas so that you can wrap them up or add them when you reheat it. I have had this before and it's a one skillet meal that is fast, cheap and easy and DELISH! In the comments section someone mentioned adding fritos. That sounded yummy. I would serve it with sour cream, shredded lettuce and tomato.

Creamy Chicken Enchiladas

Ingredients:

Flour tortillas
2 C cooked, cubed chicken
2 C grated Monterey Jack cheese
½ can diced green chilies
1 can cream of chicken soup
1 C sour cream
salt and pepper to taste
(consider adding black beans)

Directions:

Mix together cream of chicken soup, sour cream, green chilies, salt and pepper. Mix in half cheese and the chicken. Spoon into tortillas and roll them up. Put in a glass 9x13 baking dish and cover with the remaining cheese. Bake at 350 for about 30 minutes.
or
Defrost. Bake at 350 covered with aluminum foil for about 30 minutes. Take off lid and bake 5 minutes more until light brown and bubbly or broil for a few minutes.