1 Tbsp vegetable oil
1 (16-ounce) package of corn tostadas, broken in pieces or corn tortilla chips
1 large yellow onion, finely diced
1 teaspoon ground cumin
1 1/2 teaspoon oregano, preferably Mexican
1 3/4 cup chicken stock
4 cups (about 12 ounces) shredded cooked chicken
6 ounces Chihuahua cheese, grated or Quesadilla cheese(Monterey Jack can be substituted)
2 3/4 cups Roasted Tomatillo Salsa (recipe follows)
Mexican crema or sour cream
Chopped red onion
Preheat oven to 375º F.
Preheat 1 Tbsp. vegetable oil in skillet. Add the onion to the oil and sauté until softened, about 5-7 minutes. Add the cumin and oregano and sauté another minute. Add the stock and bring the mixture to a simmer, stirring occasionally, until the liquid is reduced to 2/3 cup, about 10 minutes. Add the chicken and 2 3/4 cups of the salsa and bring the mixture to a boil.
To serve as breakfast entree:
Remove from heat. Spoon over eggs cooked as desired & top with cheese, crema & cilantro.
To serve as a casserole:
Remove from the heat and transfer the mixture to a large bowl. Add the cheese and tortilla strips and toss to combine. Transfer the mixture to a shallow 2-quart baking dish. Bake uncovered until the top is golden brown, about 15-20 minutes.
Serve with crema, crumbled queso fresco, chopped cilantro, and remaining salsa. Enjoy!
Roasted Tomatillo and Poblano Salsa
makes about 5-6 cups
*The salsa can be made up to 1 day ahead and refrigerated, covered
2 medium white onions, quartered
2 large poblano peppers, seeded, cut in pieces
10 tomatillos (about 2 pounds), husked and washed, quartered
1-2 jalapeños (optional) seeded, cut in half
4 large garlic cloves, whole
1 cup chopped cilantro or to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste
Preheat the oven to 400 degrees and position an oven rack in the center position. . Bake the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides. Keep a close eye on them as the onions and garlic will cook faster than the peppers and tomatillos. Place the onions, garlic, peppers, and tomatillos in a food processor and pulse until blended, but still chunky. Add the cilantro and lime juice and pulse until almost smooth. Season generously with salt to taste.
1 3-oz. package lime-flavored gelatin
1 3-oz. package lemon-flavored gelatin
2 C. boiling water
1 2O-oz. can chilled crushed pineapple, drained
1 12-oz. carton cottage cheese
1 C. mayonnaise
1 C. finely chopped pecans
4 Tbs. horseradish
3 Tbs. lemon juice (fresh)
1/4 tsp. salt
1 14-oz. can sweetened condensed milk
1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. horseradish (drained well)
Dissolve gelatin in boiling water and cool. Add pineapple.
In separate bowl, combine cottage cheese with mayonnaise until smooth and add to gelatin mixture.
Add all other ingredients and stir until mixture begins to congeal.
Pour into mold or 13x9x2" pan and refrigerate overnight. Cut into squares to serve.
Combine mayonnaise, sour cream and horseradish.
Place individual servings on lettuce and top with a spoonful of topping mixture.
2-7 ounce packages Zatarain's Red or Black Beans w/Rice
1 medium onion, chopped
2 cans tomatoes & green chiles
2 cups water
2 Tbsp. lime juice
6 boneless, skinless chicken breasts
Preheat oven to 350 degrees. Shake 2 Tbsp. flour in large Reynolds Oven Bag.
Place in 13x9 pan. Add first five ingredients. Seal. Squeeze to blend. Top
with chicken breasts. Close with tie and cut 6 slits in top of bag. Bake for
45-55 minutes. Serve with desired toppings:
Shredded Mexican Cheese
Diced Green Onions
Sliced Black Olives
Sour Cream, Lettuce & Tomatoes----------------------------------------
1/2 lb. Ground Beef
1/2 lb. Ground Pork
1/2 lb. Ground Duck (chicken or turkey can be substituted)
2 slices white bread crusts removed
1/4 cup milk
1/3 cup finely chopped onion
1/2 tablespoons clarified butter
1 egg yolks + 1 whole egg
1/4 tsp black pepper
1/4 tsp all spice
1/8 tsp nutmeg
1 tsp kosher salt
1 tablespoons honey
1 cloves garlic minced
1/2 tablespoon clarified butter
1 and 1/2 cups chicken stock
1/4 cup heavy cream
1/8 cup roux (flour butter mixture)
1/4 oz. dried porcini mushrooms
Salt & Pepper to taste