~Salsa~

I got this one from Priss. Brian LOVES it!!

INGREDIENTS:


* 1 27 oz. can of El Pato (I like to use the green can, the yellow one is too hot for me!)


* 1 medium onion, finely chopped


* green onions, finely chopped


* cilantro, finely chopped


* 1 teaspoon of ground cumin


* 3-4 cloves of garlic, crushed


Optional: Add corn, black beans or fresh jalapeños





DIRECTIONS:1. Place El Pato sauce in a large bowl. Mix all of the ingredients in, listed above. Place in fridge to chill for a few hours. This is a favorite! Enjoy. :)





Tip...If you have a food processor just throw in everything except the corn and black beans and chop it till its the consistency you like. Then throw in the beans and corn. Its so yummy with blue organic corn chips.

Chicken Rotel

~CHICKEN ROTEL~

Nacho chips
Boneless, skinless chicken breast (organic)
1 can rotel tomatoes
little box of velveeta cheese ( we use most of a big box though)
1 can Campbells cream of chicken soup

melt in a bowl the cheese, cream of chicken and tomatoes all together in the microwave.
Boil the chicken till done and tear into strips
smash the chips up in the bag

Get a handful of chips and spread on the bottom of a dish.
Then spread some of the chicken on top of that.
Next pour some of the cheese over the chicken.
Do this until you run out of ingredients.

Serve while hot and crunchy. YUMMM!!!

We have been eating this since Mckenzie was the size of Moriah and still love it.

Mexican cornbread

Mexican cornbread

INGREDIENTS: 1 1/2C self-rising cornmeal 1 can cream style corn 2 eggs 1 Cup milk 1 Cup grated cheese 2/3 cup olive oil 1/2 bell pepper chopped up DIRECTIONS: Combine EVERYTHING except oil in a big bowl and stir. Put about 1/4 cup of oil in iron skillet and place in preheated 425 oven. Let skillet and oil get very hot...meanwhile add the rest of the oil to the cornbread mixture. When oil in skillet is hot enough (1-2 min) remove from oven and add to mixture. Bake at 425 degrees for about 30 min or more until done.

DELICIOUS BLACK BEAN BURRITO


INGREDIENTS (NUTRITION)


* 6 (10 INCH) FLOUR TORTILLAS
* 1/4 CUP AND 2 TABLESPOONS VEGETABLE OIL
* 3 SMALL ONION, CHOPPED
* 1-1/2 RED BELL PEPPER, CHOPPED
* 1 TABLESPOON MINCED GARLIC
* 3 (15 OUNCE) CANS BLACK BEANS, RINSED AND DRAINED
* 1 TABLESPOON MINCED JALAPENO PEPPERS
* 9 OUNCES CREAM CHEESE
* 1-1/2 TEASPOONS SALT
* 1/4 CUP AND 2 TABLESPOONS CHOPPED FRESH CILANTRO


DIRECTIONS

THIS RECIPE'S INGREDIENTS WERE SCALED TO YIELD A NEW AMOUNT. THE DIRECTIONS BELOW STILL REFER TO THE ORIGINAL RECIPE YIELD OF 2 LARGE BURRITOS.

1. WRAP TORTILLAS IN FOIL AND PLACE IN OVEN HEATED TO 350 DEGREES F (175 DEGREES C).
BAKE FOR 15 MINUTES OR UNTIL HEATED THROUGH

2. HEAT OIL IN A 10-INCH SKILLET OVER MEDIUM HEAT. PLACE ONION, BELL PEPPER, GARLIC AND JALAPENOS IN SKILLET, COOK FOR 2 MINUTES STIRRING OCCASIONALLY. POUR BEANS INTO SKILLET, COOK 3 MINUTES STIRRING.

3. CUT CREAM CHEESE INTO CUBES AND ADD TO SKILLET WITH SALT. COOK FOR 2 MINUTES STIRRING OCCASIONALLY. STIR CILANTRO INTO MIXTURE.

4. SPOON MIXTURE EVENLY DOWN CENTER OF WARMED TORTILLA AND ROLL TORTILLAS UP. SERVE IMEDIETLY.