La Bamba
Salsa
Easy Cheesy Bean Dip
1/4 cup Old El Paso Salsa
1 (8-oz.) can bean dip
1 (4.5-oz.) can Old El Paso Chopped Green Chiles, drained
8 oz. (2 cups) shredded American cheese
In medium saucepan, combine all ingredients; mix well. Cook over low heat
for 8 to 10 minutes or until cheese is melted, stirring constantly.
Serve warm with tortilla chips.
Makes 2 1/4 cups
MICROWAVE DIRECTIONS: In 1 1/2-quart microwave-safe bowl,
combine salsa,bean dip and chiles; mix well.
Microwave on HIGH for 4 to 4 1/2 minutes or
until mixture is hot, stirring once halfway through cooking.
Stir in cheese.
Microwave on HIGH for 1 minute or until cheese is melted.
Stir before serving with tortilla chips.
Copyright 1997 The Pillsbury Company
Appetizers
Green Chili Cheese Crisp
This is a great appetizer!
1 large flour tortilla
Fry in hot oil until crisp
spread diced onions, chopped green chili,
and grated cheese over top of tortilla
Place in broiler until cheese is melted and bubbly
Slice and enjoy!
Main Dishes
Southwest Breakfast Burritos
You don't have to be exact with this. Everything is to taste.
6 baked or steamed potatoes
peeled and cubed, place in large bowl
1 pkg. sausage hot or mild
fry in loose pieces, drain, place in bowl with potatoes
1 large onion
chopped and fried in sausage grease
1 doz. eggs or less
scramble and place in same bowl
10 slices, cooked crumbled bacon
or to taste
green chili chopped
hot or mild. Amount is to your own taste
garlic
fresh cilantro, chopped
grated cheese to taste ( longhorn or Monterey jack)
salt & pepper
Tabasco or other red pepper sauce or salsa
Flour Tortillas
Mix all ingredients until it tastes good.
Cooks are required to sample often.
Place tortilla on open flame or on your burner.
turn until hot and soft. Do both sides
Fill tortilla with mixture.
At this point the burrito can be warmed till filling is hot and eaten
or rolled in saran wrap and frozen
for a later date. I like to make up big batches at a time
.
Chile Rellenos
(Stuffed Chilies)
1 large can whole green chili or prepared fresh green chili
(toasted, peeled and seeded)
cream cheese, softened
2 cups shredded sharp cheddar cheese ( I prefer colby)
1/4 cup sliced green onion
4 egg yolks
2 Tabls. water
1/8 cup flour
1/4 tsp. salt
4 egg whites
Slit each chilie lengthwise on one side. Beat cream cheese till fluffy.
Beat in cheese and gr. onion.
Stuff each chili with part of the cheese mixture.
Slightly beat egg yolks and water. Add flour and salt;
beat 6 minutes or till thick and lemon colored.
Beat egg whites till stiff peaks form. Fold yolks into whites.
In large heavy skillet heat 1/2 inch oil to 375°.
For each serving spoon about 1/4 cup egg batter
into hot oil, spreading batter in a circle. As batter begins to set,
gently top each mound with a stuffed
chili. Cover with another 1/4 cup egg batter.
Continue cooking 2 to 3 minutes more, till underside is
brown. Turn carefully; brown second side. Drain on paper toweling;
keep warm in 300° oven whilepreparing remainder.
Serve with salsa and garnish with snipped cilantro.
You can allsoserve on a bed of red chili sauce.
From My cyber friend Smurfie
Slow Cooker Enchiladas
1 pound ground beef
1 cup chopped onion
½ cup chopped green pepper
1 can (16oz) pinto or kidney beans, rinsed and drained
1 can (15oz) black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, undrained
1/3 cup water
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. salt
¼ tsp. pepper
1 cup (4oz) shredded sharp cheddar cheese
1 cup (4oz) Monterey Jack cheese
6 flour tortillas (6 or 7 inches)
In a skillet, cook beef, onion and green pepper until beef is
browned and vegetables are tender; drain. Add the next eight
ingredients; bring to a boil. Reduce heat; cover and simmer for
10 minutes. Combine cheeses. In a 5 qt slow cooker, layer
about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese.
Repeat layers. Cover and cook on low for 5-7 hours or until
heated through. Yield 4 servings.
Taken from Taste of Home Magazine Feb/March 98 issue
Side Dishes
Green Chili Squash Casserole
1 or 2 zucchini or yellow summer squash
sliced in 1/2 slices
1 onion, sliced
sauté onion and squash until done
1 cup or more grated cheese
colby, cheddar or monterey jack
green chili, chopped and added to taste
Salt & Pepper
tomatoes, canned, drained (optional)
Layer all ingredients and top with another layer of cheese.
Bake in a 350° oven 'til hot and bubbly.
You can be creative and add what you think sounds good,
like bell peppers, left over chicken cubes,
corn, top with cracker crumbs, etc.
This is a great side dish, but when you add chicken you turn it
into a main dish.
Soups
Chili Blanco
1/2 pound turkey breast, diced, (optional)
reduce fat by using Butterball Fat Free Turkey
1/2 cup celery, diced
1/2 cup Anaheim chili peppers, fresh or canned
1/2 cup onions, chopped
2 cups water
16 to 19 ounces canned small white beans, or white kidney beans, drained, or cook from dried beans
1 cup tomatoes, seeded and diced fresh, or use a small can of diced tomatoes
1 cup zucchini, seeded and diced opt.
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
CONDIMENTS:
shredded lowfat cheese
chopped onion
chopped cilantro
diced tomato
4 corn or flour tortillas
Brown ground turkey in oil in medium saucepan;
drain excess drippings. Add celery, chilies and onion
and cook until tender. Add remaining ingredients
except condiments and tortillas; mix well.
Bring mixture to boil, reduce heat and simmer 30 minutes
or until flavors are blended.
Serve with condiments and tortillas.
Notes: You don't have to be exact with
* any* of the ingredients, just add and taste.