9 Layer Dip

Ingredients:
2 strips lean bacon
1 can plain refried beans - (16 oz)
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded Cheddar cheese
3/4 cup guacamole (frozen or prepared)
1/3 cup diced tomatoes
1 tablespoon finely-chopped fresh cilantro
2 tablespoons sliced black olives
2 tablespoons finely-sliced green onions

Cooking Directions:
Fry diced bacon until done, add refried beans and cook slowly and stir frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat.
Mix taco seasoning with sour cream and set aside.
To built 9-layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1 to 1 1/2 inches thick
- 1/2 cup shredded cheese
- 1/2 cup prepared sour cream
- 3/4 cup guacamole - diced tomatoes - diced cilantro - black olives - sliced green onion
- 1/4 cup cheese for garnish.
Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

Veggie Cheese Enchiladas

Ingredients

• 2 teaspoons vegetable oil
• 1 1/2 cups finely chopped red onion
• Salt
• 12 ounces mushrooms, quartered
• 3 cups tomatillo salsa, store-bought or home-made
• 6 ounces shredded Monterey Jack cheese
• 12 (6-inch) corn tortillas
• Sour cream and avocado, for serving

Directions

Heat the oil in a large pan over medium heat. When it shimmers, add the onion and season well with salt. Cook until softened, about 3 minutes. Add the mushrooms and cook, stirring rarely until browned, about 10 minutes. Remove from the heat, add 1/2 cup of the salsa and mix until well combined.

Heat the oven to 375 degrees F and arrange a rack in the middle. Wrap the tortillas in damp paper towels or in a microwave-safe plastic bag and microwave until soft and heated through, about 45 seconds.

Spread half of the remaining salsa in the bottom of a 13 by 9-inch baking dish. To make an enchilada, put 2 tablespoons of the mushroom mixture and 1 tablespoon cheese in the middle of a tortilla. Roll up and arrange, seam side down, in the prepared dish. Repeat to make 12 enchiladas.

Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese. Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes. Transfer to a serving platter and serve with sour cream and avocado

Corn Chip Chili

Recipe: Corn Chip Chili

Ingredients

• 1 1/2 cups onion, chopped
• 1 tablespoon vegetable oil
• 1 clove garlic
• 1 1 /2 pounds ground beef
• 3(16 ounce) cans black or red beans, drained


• 1 (20 ounce) can enchilada sauce
• 2 cups cheddar cheese, grated
• 1 1/2 tablespoon chili powder
• 4-6 cups tortilla or corn chips
• 1 cup plain yogurt or sour cream
• 1 tablespoon cilantro, chopped finely
• 1/2 teaspoon cumin

Instructions

1. Brown onions in oil for 3 minutes.
2. Add garlic and beef and cook until meat is browned; drain off fat.
3. Add drained beans, enchilada sauce, cheese, chili powder and stir well.
4. Arrange chips in a greased 3 quart casserole and top with meat and bean mixture.
5. Bake at 350 degrees for 30 minutes.
6. Meanwhile, mix yogurt with cilantro and cumin.
7. When ready to serve, pass this sauce to spoon over corn chip chili.
8. Serves 8-10

Margarita Shrimp

/4 cup gold or white tequila

1/2 teaspoon grated lime peel

2 tablespoons each lime juice and water

2 tablespoons minced cilantro or parsley

1 tablespoon honey

1/8 teaspoon white pepper

1 pound large shrimp (about 25 per lb.), shelled and deveined

About 2 teaspoons orange-flavored liqueur, or to taste (optional)

2 large red onions

Salt

Cilantro sprigs

Lime wedges

Instructions

1. In a nonmetal bowl, mix tequila, lime peel, lime juice, water, minced cilantro, honey, and white pepper.
2. Pour tequila mixture into a wide nonstick frying pan.
3. Add shrimp and cook over medium-high heat, stirring, until shrimp are just opaque but still moist in center; cut to test (3 to 4 minutes).
4. With a slotted spoon, transfer shrimp to a bowl and keep warm.
5. Bring cooking liquid to a boil over high heat; boil until reduced to 1/3 cup.
6. Remove pan from heat; stir in liqueur, if desired.
7. While cooking liquid is boiling, thinly slice onions.
8. Arrange onion slices in a single layer on a rimmed platter.
9. To serve, spoon shrimp and cooking liquid over onion slices.
10. Season to taste with salt; garnish with cilantro sprigs and lime wedges.

Santa Fe Chicken

Ingredients

• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 2 cups frozen whole kernel corn
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1/2 teaspoon ground cumin
• PAM® Original No-Stick Cooking Spray
• 4 boneless skinless chicken breasts (5 oz each)
• 1/2 cup shredded reduced fat Mexican cheese blend
 
 
Directions- Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts. - See more at: http://www.readyseteat.com/recipes-Santa-Fe-Chicken-Packets-5555.html?utm_source=facebook&utm_medium=facebook&utm_content=recipe&utm_campaign=facebook_status#sthash.zhfVSfOL.dpuf
 
 
 

Chicken Quesadillas

Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 1 pound skinless, boneless chicken breast, diced
• 1 (1.27 ounce) packet fajita seasoning
• 1 tablespoon vegetable oil
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped

• 1 onion, chopped
• 10 (10 inch) flour tortillas
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 1 (8 ounce) package shredded Monterey Jack cheese

Uncheck All Add to Shopping List

Directions

1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Cucumber and Feta Salad

• 1 large cucumber, peeled, seeded and diced into pea-sized pieces
• coarse salt
• 8 ounces (225g) feta cheese (see Note)
• 1/4 cup (60ml) olive oil
• 2-3 tablespoons freshly-squeezed lemon juice
• 1 tablespoon water
• freshly ground black pepper
• 1 small red onion, peeled and finely-diced
• 1 tablespoon (each) chopped fresh mint, parsley and fresh dill

1. Place the cucumber pieces in a colander, mix with a light sprinkling salt, and let drain 30 minutes to an hour, shaking the colander from time to time.
2. Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and a few turns of black pepper.
3. Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired.
Serve with toasted or soft pita triangles or crackers.