Re-posted Messages

[Linda]

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[Linda]

chicken quesadillas

dont know about the ones at applebees, but hope you will like these which are really quick to make!

1 lb cubes skinless, boneless chicken breasts
1 can (10-3/4 oz.) condensed cheddar cheese soup
1/2 cup thick and chunky salsa or medium picante sauce
10 8" flour tortillas

preheat oven to 425F. in a non stick skillet over medium-high heat, cook chicken 5 minutes or until done and juices evaporate, stirring often. add soup and salsa. heat through. place tortillas on 2 baking sheets
top half of each tortilla with about 1/3 cup soup mixture. spread to within 1/2" of edge. moisten edges of tortillas with water. fold over and seal. bake five minutes or until hot. serve with fiesta rice below.

fiesta rice

in saucepan, heat 1 can condensed chicken broth, 1/2 cup water and 1/2 cup thick and chunky salsa to a boil.
stir in 2 cups uncooked minute original rice.
cover and remove from heat. let stand 5 minutes. enjoy!
vicki

[Linda]

chicken quesadilla recipe

I make these chicken quessadillas when i make tacos. I love the ones at Applebees and tried to come close.These are similar. Hope you like and enjoy.My measurements are not exact as i go by taste but hope this helps.

CHICKEN FOR TACOS AND CHICKEN QUESEDILLAS
chicken breast cooked and cubed
2 T of hot or medium salsa
1 T taco seasoning
1/4 tsp cumin
1/4-1/2 tsp garlic powder
3T finely minced onion
1/4tsp of chili powder
1/4 tsp oregeno mexican preferred
2-3 sprigs of cilantro chopped
1/2 can small tomatoe sauce
water to just cover.

grated monterey jack cheese
black olives (optional)

Pico de gallo
3-4 roma tomatoes diced finely
1 sm onion diced finely
1/2-1 jalopeno pepper with seeds removed
1/4 to 1/2 fresh squeezed lime
3 cloves of garlic pressed or minced fine
1/4 C or less of chopped cilantro
1/2 green bell pepper finely diced
salt and pepper to taste
margarine
mix all together and let stand for about 1 hr or 2.
the longer the better as flavors will blend.


Boil chicken till tender and cube
place cubed chicken in 3qt pot with enough water to cover.
add all ingredients and simmer till water is almost gone and consistancy is of what you like.Stir frequently.

Chicken quesadilla
take flour tortilla and baste with margarine or butter on one side.In large skillet heat on medium.Fill each tortilla with chicken mixture and top with pico de gallo and a few sliced black olives add monterey jack cheese.Cook turning a couple times till golden brown and cheese is melted.
slice in triangles and top with quacamole or salsa of choice.
belladonna

[Linda]

Don't have a special recipe for Chicken Quesadillas, but have good advice - learned from my "adopted" Mexican children.

Don't cube or cut the chicken. Boil breasts with onion, garlic, celary - or whatever tickles your fancy, because you are going to use this stock for soup or other recipes (great with cubed or finely sliced potatos and LOTS of cilntro/corriander at the end.

Any, the Mexican secret is to shred the chicken with your fingers - a little time-consuming, but worth the effort.

This is the normal way for my Mexican children to prepare chicken for many dishes - the same applies to beef. Cheaper cuts are used for many recipes, but where we would normally dice the meat, they shred it - watch a TV program while you're doing it. Once again the beef stock will provide a great soup base.

Enjoy!
Marlene

[Linda]

Applebee's Quesadillas

Applebee's Quesadillas

Ease of Cooking: Easy
Serving Size: 1

Notes:
No one can match the taste of Applebee's Quesadillas. This CopyKat version of their quesadillas comes pretty close. Be sure to serve with your favorite guacamole and sour cream.

Ingredients:
2 Slices of Lean Bacon (sliced into 1/2" pieces)
2 Flour Tortilla Shells (8" diameter)
Softened Butter (softened for lightly spreading on tortilla shells)
1 Tbsp. Pico de gallo
1/4 C.Shredded Colby/Monterey Jack Cheese
Sour Cream
Guacamole
Picante Sauce


Preparation:
Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered side up. Cook for about one - two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.
barnsu

[Linda]

Taco Salad

1 lg. red onion or 1 bunch green
onions, diced
1 t 2 lb. ground chuck
1 pkg. taco seasoning mix per lb. of
meat
1 to 2 med. green peppers, diced
1 head lettuce, shredded
2 to 3 lg. tomatoes, diced
1 can kidney beans, drained
1/2 lb. bag plain taco chips, crushed
1 lg. pkg. Cheddar cheese, shredded

Brown meat, add onion, taco seasoning and green pepper. Drain mixture and let stand until cool. In large salad bowl combine lettuce, tomatoes, kidney beans and meat mixture; toss. Top mixture with chips and cheese. Serve as a meal or side dish with Mild taco sauce, Italian or French dressing, sour cream and/or Picante sauce. Salad can be served with chips on the side instead of on top.
Jennifer

[Linda]

another great idea-- Instead of mixing the chips place all ingredients into aztec brand extra large taco salad shells
and top with salsa or sour cream. Excellent meal!!!
Karen

[Linda]

Here is one, I know I have another regular recipe one, will try to find for you.

Zesty Spanish Rice

2 c. cooked rice (do not over cook)
2 lbs. bacon, cut in small pieces ( not diced)
1 sm. onion, chopped fine
1 qt. tomatoes
1 sm. can tomato paste
1 c. chopped peppers
1 c. chopped celery
1 c. onions
1/2 tsp. chili powder
Salt and pepper to taste

In large fry pan add bacon and onion and brown.
Drain grease.
Then add peppers and celery and cook until tender.
Add tomato paste to cooked rice and mix well.
Next add tomatoes and chili powder and mix.
Put in oven for 1 hour.
If too thick, add a little water.
carnation037

[Linda]

Spanish Rice Recipe

1 cup uncooked rice
1 tbs butter or margarine
1/2 cup sliced onions
1/2 cup green bell pepper sliced
garlic powder to taste
1 tbs knorr chicken buillon
1/4 cup tomato puree
1/4 cup cilatro chopped
3 cups chicken broth (or water)

Melt butter in pan. When melted add rice and fry stirring constantly but gently (so you don't break the rice) until rice becomes a golden (past the translucent stage).

When rice is golden, add onions and bell peppers and saute until onion is translucent. Then add 1 cup of water or chicken broth, immediatly add tomato puree, garlic powder, and chicken buillon and only stirr to mix ingredients. Let it simmer for about 1 minute. Then add the rest of the broth (2 remaining cups), chopped cilantro, and whatever else you like, for example, a small can of sweet peas and cubed carrots. Lower the heat and cover the pot. Cook About 15 to 25 minutes or until rice is fully cooked and water has reduced completely.

You may fluff with a fork before serving.

I usually don't add any additional salt as the buillon is usually already salted, but you may add some to taste if you like.

NOTE: No cumin makes for a better tasting rice, rice with cumin is more of a Tex-Mex tradition than Spanish or Mexican.

Hope you enjoy it!!!
kelani01

[Linda]

True Mexican Guacamole

I've been looking around the web for mexican recipes to add to my web site and I found a bunch of recipes for Guacamole. I'm sorry to say that NONE OF THEM are the REAL thing like you get in Mexico. I know because I spent the first 18 years of my life in Mexico before we moved to the states. Anyway... Let me just say that no matter what people say, Mexican guacamole does not contain any of the following ingredients: black pepper, garlic, lemon juice, parsley, tequila, guacamole mix, etc.

Here's a recipe, plain and simple true Mexican Guacamole:

2 large ripe avocados
1/2 onion very finely diced
1/2 tomato diced
fresh green serrano peppers (not the canned stuff), use as many as you like, anywhere from 3 to 12 depending on how hot you want it and the size of the peppers.
NOTE: Do not confuse serranos with jalapeños, because jalapeños tend to be much hotter than serranos when they are fresh.
Salt (to taste)
OPTIONAL: you could if you want add some fresh cilantro, use the stems too, they add to the texture and taste.

Just cut the avocados in half, twist out the seeds with a knife, and mash with a fork (DO NOT USE THE BLENDER), we want texture here, not puree.
Add the rest of the ingredients and mix well.
It will be a little better if you let it sit for a while, but not for so long that the avocados will turn black.

Some people add lemon juice just to keep the guacamole from turning black, but I prefer to just make the guacamole on the spot since the lemon juice WILL change the flavor a lot making it tangy. YUK!!!

What you can do is cover it with aluminum foil and then put it inside a black plastic bag in the fridge. Some people say that if you drop the seeds inside the guacamole after you make it, it won't turn black, but that I believe is just an old wife's tale.

Also, DO NOT use those "guacamole mixes" they sell at the grocery stores, we don't even have those in Mexico, so they are NOT going to do anything for your guacamole if you want the true mexican restaurant guacamole flavor.

enjoy!!!
kelani01

[Linda]

Bizcochitos
48

mexican:cookie:
1 cup Lard or shortening
1 each Egg
1 1/2 t Baking powder
1 t Anise seed
1 x topping-
1 T Cinnamon
1/2 cup Sugar
3 cup Flour
1/2 t Salt
3 T Sweet wine
1/4 cup Sugar

Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake
in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well.
Recipe Box
www.recipebox.com/

[Linda]

MEXICAN CHICKEN

1 (10 3/4 oz.) can cream of mushroom soup
2/3 c. milk
1 c. cream style cottage cheese
6 oz. cream cheese, crumbled
1/2 tsp. poultry seasoning
1/3 c. chopped onion
1 (4 oz.) can chopped green chilies
3 c. cooked chicken
1 (6 3/4 oz.) bag Doritos
2 c. grated med. Cracker Barrel cheese

Heat together soup and milk. Stir in cottage cheese and cream cheese. Add poultry seasoning, onions, chilies and chicken. In a casserole layer the Doritos, then chicken mixture and grated cheese. Repeat and sprinkle with Parmesan cheese and bread crumbs. Bake 30 minutes at 350 degrees. Use 8 x 13 inch casserole.


MEXICAN CORNBREAD CASSEROLE

1 lb. ground beef
1/4 c. chopped onion
2 tbsp. chopped green chilies
2 eggs, beaten
1 can (1 lb.) creamed corn
2/3 c. milk
1 env. cornbread mix
4 slices American cheese

Preheat oven to 425 degrees. Brown beef until crumbly. Drain excess fat. Add onions and pepper. Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until moistened. Pour half of cornbread batter into greased 9 inch square pan. Top with beef, cheese slices and remaining corn. Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes.


MEXICAN TURKEY CASSEROLE

2 c. chopped cooked turkey
1 can cream of chicken soup
1 c. milk
1/4 c. diced green chilies
2 c. crushed tortilla chips
1/4 c. sliced green onion
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
Paprika for garnish

In a 1 quart bowl, combine turkey, soup, milk and chilies. Microwave on full power for 4 minutes, or until hot throughout. Sprinkle 1/3 of tortilla chips on bottom of 2 quart casserole. Pour in half of turkey mixture; sprinkle on half of onion and half of each cheese. Layer another 1/3 of the chips, remaining turkey mixture, onion and cheese. Top with remaining chips. If desired, sprinkle with paprika over chips for added color. Cover and microwave at full power 5 minutes. Turn 1/4 round and microwave 5 minutes longer. Let stand 5 minutes before serving. NOTE: It can also be baked in regular oven at 350 degrees for 45 minutes. Good with rice and green beans.
Lisa

[Linda]

Mexican Cassserole

2 lb. hamburger
1 sm. onion
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans Rotel tomatoes
Cheese - approximately 1 lb. (the more the better), grated
1 pkg. Doritos (can use corn chips)

Brown the hamburger meat with the onions and drain well. Mix the soups and the Rotel tomatoes and add to the meat. Simmer about 10 minutes. In a 9x13-inch baking dish layer the meat, chips and cheese until you have used it all. Top with more cheese and heat in a 350 degree oven until steaming hot and the cheese is bubbly.
Lisa

[Linda]

Sour Cream and Chicken Enchiladas

6 boneless chicken breast
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese

Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas. Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas. Spread sour cream then cheese on top of tortillas. Bake at 350 degrees about 30 minutes until cheese is melted.
Lisa

[Linda]

Chicken Tacos

10 med. flour tortillas
1/4 c. chopped onion
2 tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground cumin

In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style. Makes 10 servings.

FILLING CHOICES: Shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.
Jennifer

[Linda]

Chicken Enchiladas

1 chicken (2-3 lb.) cooked & boned
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
1 sm. can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oleo

Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Layer tortillas, sauce until large casserole dish is full. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.
Jennifer

[Linda]

Spicy Mexican Corn Bread

1 1/4 cups Original Bisquick
2/3 cup cornmeal
2 T. sugar
1 tsp. salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 cup shredded Cheddar cheese
2/3 cup frozen corn, thawed & drained
2 jalapeno chilies, finely chopped
Heat oven to 400 degrees. Combine first 7 ingredients. Stir in cheese, corn & peppers. Pour into greased 9 x 13 " pan. Bake 20 to 23 min. or until light brown.
AltonMo

[Linda]

jalapeno poppers

4 slices chopped up bacon
1/2 cup chopped (small) onion
1/2 cup chopped (small) mushrooms
8 oz cream cheese
1/2 cup monterey jack
1/2 cup mozzarella

fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. mix all ingredients together. slice peppers in half, stuff with mixture. bake at 350F for about 15 minutes. enjoy!
tvlcat

[Linda]

STUFFED JALAPENO POPPERS

Makes 24
24 fresh Jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs
Cut stem end off peppers with paring knife. (Wear plastic gloves!) Carefully remove seeds and white membrane. Mix cheeses together and stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately.
Califntve1

[Linda]

TAMALE PIE
2 lbs. ground round
1 onion, chopped
1 large can tomato sauce
1 can chopped tomatoes
1 can Rotel Tomatoes w/green chiles (chopped)
1 can whole kernel corn
2 cans pitted ripe olives
1 clove garlic, minced
palm full of ground cumino
2 handfulls masa harina (fine corn meal)
Cheddar cheese
Monterey Jack cheese
cornmeal
milk or water
3 eggs

Scramble the meat in a HUGE frying pan and then drain off any fat. Stir in the tomatoes (and the juice), onion, garlic and cumin. Bring this to a low boil and add the corn and olives, all with their own juice. Stir in the masa and mix really well. Pour into a large greased casserole. Mix 2 cp cornmeal with 3 cps milk and eggs over very low heat. When mixture starts to thicken, remove from heat and stir in your choice of cheese.....as much or as little as you like. Spread this topping over the casserole and put the casserole into a 350 degree oven for about 35-40 minutes. The topping should be lightly golden
and well cooked. Serve hot.

We used to fight over who'd get the most olives so that's why there's always lots of olives in our tamale pie!
Submitted by CT
Corabelle

[Linda]

Creamy Chicken Enchiladas

1 tablespoon butter or margarine
1 medium onion, chopped
1 (4.5-ounce) can chopped green chilies, rained
1 (8-ounce) package cream cheese, cut up and softened
3-1/2 cups chopped cooked chicken breasts
8 (8-inch) flour tortillas
2 (8-ounce) packages Monterey Jack cheese, shredded
2 cups whipping cream

Melt butter in large skillet over medium heat.
Add onion; sauté 5 minutes.
Add chilies; sauté 1 minute.
Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts.
Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas and place, seam-side down, in a lightly greased 13 x 9-inch baking dish.
Sprinkle with Monterey Jack cheese and drizzle with whipping cream.
Bake at 350 degrees for 45 minutes.
Yields 4 to 5 servings
Sandra

[Linda]

Sour Cream Chicken Enchiladas
Serves 6

4 chicken breasts
1 onion, chopped
1 tablespoon margarine
1 can (4oz.) chopped green chilies
2 cans ( 4oz.) sliced mushrooms, drained
1 1/4 cups shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup sour cream
12 flour tortillas
1/4 cup flour
1/4 cup melted butter
1 1/2 cups broth
1 cup shredded Monterey Jack cheese
1 1/2 cups sour cream
Chili powder to taste
1 1/2 cups Monterey Jack cheese

Rinse and pat dry chicken. Cook in water to cover in a saucepan until tender. Drain reserving broth. Cool and chop chicken. Sauté onion in margarine in skillet. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, 1/2 teaspoon chili powder and 1 cup of sour cream, mix well. Microwave tortillas on HIGH for 1 minute or until softened. Spoon chicken mixture onto tortillas. Roll to enclose filling. Place seam side down in greased 9 x 13 baking dish. Blend flour into butter in saucepan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in 1 cup of Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste. Pour over enchiladas. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 1/2 cups Monterey Jack cheese. Bake just until cheese melts.

Per serving; 1001 Calories 61g Fat 76 Carbohydrates 164mg Cholesterol 1168
mg Sodium
Katy in Houston

[Linda]

Mexican rice

Here's how I make it
1 cup long grain rice
3/4 Tbl oil
2 cup chicken broth, make sure its hot(save some of the chicken pieces if you like)
1 tsp cumin (powered kind)
1 tsp garlic power
1 tsp salt
1 8 oz can tomato sauce
1/4 cup chopped onion (optional)
Fry rice in oil till golden brown, add hot chicken broth (carefully, rice will jump and steam up fast)
Add the rest of the ingredients, stir only once to incorporate everything. Bring to a boil,then turn down to low,cover with lid and simmer till done. About 20 min or so.
Never stir rice twice or it will get gummy.
you can experiment with the spices to your own taste, add more or less.
Hope you enjoy this, we always put chicken pieces in our rice.
cc

[Linda]

Mexican rice

think the secret is that it is sauteed. here is how i do it:

1/2 cup white rice (long or short grain)
1/2 medium chopped onion
1 or 2 chopped garlic cloves
3 tbsp oil
3 1/2 cups water or chicken stock
salt to taste
(it is optional, but i sometimes add 1 cup frozen vegs)

clean the rice removing any rocks or hulls, place in a container and cover with hot tap water. allow to soak about 20 minutes. drain rice, then rinse under cold running water until water runs clear, this means all the starch has been removed. in a sauce pan, heat oil over medium flame. add drained rice, onion and garlic and saute until the rice begins to change color, about 7 to 10 minutes. add 3 1/2 cups of water or chicken stock and salt to taste, stir to combine. bring this mixture to a boil and continue cooking uncovered, over medium heat, until almost all the liquid has been absorbed, about 15 minutes. (bubbles will appear on top of the rice). cover and turn flame to lowest possible setting for 5 minutes. turn flame off and let rice set for 30 minutes to finish cooking. fluff/serve.
vicki

[Linda]

Mexican Rice

1 cup medium grain rice
3/4 cup water
1 can of El Pato tomato sauce (yellow)
1 cube chicken billion
veg.oil

Fry rice in veg. oil until golden. Add sauce and stir. (Rice will be spicy if the whole can is added. Put in as much as you think will be good for you). Crumble bullion into rice and add water. Continue making rice as you normally would.
rosifan20

[Linda]

Enchilada Dinner and Quesadilla Dinner Recipes

Enchilada Dinner

1 lb. ground beef
chopped onion - to your taste
1 large can Old El Paso Enchilada sauce - (It is not the regular can size but a little bigger)
1 package of shredded cheese - I use the fiesta blend, but you can use whatever you like
1 package of corn tortillas

Brown ground beef and chopped onion. Drain. Mix 3/4 cup of enchilada > sauce and 1 1/2 cup of cheese in meat. Mix well. Spoon ground beef mixture in to corn tortillas. Be careful not to press hard on tortillas or they will fall apart. Gently roll tortillas and place in casserole dish, seam side down. Pour remaining enchilada sauce and cheese over corn tortillas. Bake on 375 degrees for 12-15 minutes, or until hot. Makes 12 enchiladas.


Chips
If you have left over corn tortillas from the enchilada's, heat some oil in a skillet. Cut remaining corn tortilla's into triangle shapes. When grease is hot, place a few corn tortilla's in the skillet. Wait for the tortilla's to turn a golden color. Remove and Place on a paper towel to allow grease to drip. These are also great with left over spicy chili.

=============

Quesadilla Dinner

1 can of chicken
1 can of Rotel
1 package of shredded cheese - I use the fiesta blend, but you can use whatever you like
1 package of flour tortillas

Any of the above ingredients can be substituted for whatever you like.(Vegetable quesadilla's or cheese quesadilla's)

Take one flour tortilla and spread with chicken, some rotel tomatoes, and sprinkle with cheese. Place another tortilla on top of the mixture. Heat skillet. Spray with pam or butter. Place quesadilla in skillet. Flip with spatula. You want both sides to have a golden color before removing
from skillet. Cut into 4 pieces. Continue with other flour tortilla's until you are finished.

If you want a dipping sauce for this, take remaining Rotel, blend well. Makes a great Salsa. If it is still not hot enough for your, add some crushed red pepper and blend again.

Enjoy!
Stephanie

[Linda]

chicken enchilada recipe

1 dozen corn tortillas
1 large (32 oz) can hot or spicy enchilada sauce
1 small can chopped or diced green chilies
1 can sliced black olives (or slice them yourself)
olive or vegetable oil
white and dark boneless chicken meat
1 large diced onion
16 oz grated cheddar cheese
16 oz grated mozarella cheese

heat the olive or vegetable oil in a large skillet. when it is hot, place one tortilla at a time in the oil and turn after a few seconds. place one at a time as they are finished cooking onto paper towels to absorb the oil. (you can take another paper towel and blot the tortilla as well to remove excess oil.) in a large rectangular casserole dish, taking one tortilla at a time, fill with a few pieces of onion, green chilies, goneless chicken pieces, and the cheese. after all these items are on the tortilla, roll them up placing them closely side by side in the dish. after you have filled the dish, pour the enchilada sauce over them. sprinkle the extra shredded cheese over top, and a few green chilies. place 2-3 slices of the black olives on each enchilada. heat and serve. vicki

[Linda]

1 head of cabbage diced into small pieces
1 tomato diced into small pieces
1 12oz can jalapeno vinegar peppers diced into pieces

mix the juice from the jalapeno vinegar can all into the cabbage, tomato, pepper mix. add salt to taste.
vicki

[Linda]

mild salsa

supposedly this is the recipe used by chi chi's restaurant for their mild salsa...you be the judge!

1 14oz can sliced stewed tomatoes
1 large (or 2 medium) green onions -snip w/scissors
1 large ripe tomato cored and diced
1/2 tsp salt
1/2 tsp black pepper
1 dash tabasco sauce (or to taste)

cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. bring just to a boil. boil hard 1 minute and remove at once from heat. put half of mixture through blender just to nimce fine but not to puree. return to remaining half of mixture. cool and refrigerate in tightly covered container to use within a few weeks. freezes well for up to 6 months
vicki

[Linda]

Pepper sauce

Pepper Sauce

1 Gallon Ketchup
1 Quart Vinegar
4 Cups Sugar
3 Tbsp. Worcestershire Sauce
4 Tablespoons Mustard
Onions
Peppers

Add Onions and Peppers. Cook To A Boil. Put in Hot Jars and Seal.
Arvilla

I use at least 3lb. of onions. Add peppers of your choice until you reach the desired thickness. I cut my peppers and onions in a blender - be sure to drain well before making sauce.