Southwest Stuffed Chicken

Ingredients

• 6 (4 ounce) boneless skinless chicken breast halves


• 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks


• 2 (4 ounce) cans chopped green chilies, drained


• 1/2 cup dry bread crumbs


• 1/4 cup grated Parmesan cheese


• 1 tablespoon chili powder


• 1/2 teaspoon salt


• 1/4 teaspoon ground cumin


• 3/4 cup all-purpose flour


• 1/2 cup butter or margarine, melted

Directions

1. Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili powder, salt and cumin. Coat chicken with flour, then dip in butter and roll in crumb mixture.


2. Place roll-ups, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 25 minutes or until chicken juices run clear. Discard toothpicks.

BAKED VEGETARIAN CHIMICHANGAS

1/2 cup chopped onions
6 cloves garlic, minced
1 tablespoon olive oil
1 (7 ounce) can chopped green chilies
1 (16 ounce) vegetarian refried beans
1 1/2 cups of your favorite salsa
2 cups cooked brown rice
1 (16 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
2 teaspoons chili powder
2 teaspoons powdered cumin
3 tablespoons sour cream
1 1/2 cups grated colby jack cheese


8-10 large burrito size tortillas or 12-14 medium size
flour tortillas (I like the uncooked flour tortillas the best)
olive oil
cheese, sour cream, lettuce, tomatoes, and avocado for
garnish, as desired



1. Saute onion and garlic in olive oil until onion is soft. Add green
chilies, flatten mixture in bottom of pan and saute without stirring
until onions begin to caramelize a little, remove from heat.
2. In a large bowl, mix remaining ingredients. Add onion mixture.
3. Depending on size of tortilla, place 1/2 to 1 cup filling on each
tortilla. Fold the bottom over the filling, fold the sides in, then
carefully fold it over to close. Brush each chimichanga with olive
oil.
4. Place chimichangas on a cookie sheet and bake for 15 minutes at 400 degrees.
5. Add cheese, sour cream, guacamole, and tomatoes, and enjoy!

Poor Man Tacos

Poor Man Tacos

Brown 1 lb. hamburger on stove.
Add at least 1TB sage. (I don’t calculate. I just dump a bunch in.)
Grate 1 large potato into the meat.
Add a little water and stir.
Cover and let simmer for about half and hour.

Fry corn tortillas and top meat with whatever you like on your tacos, including hot sauces. Serve with Spanish rice and corn.

Sweet Pork Burritos

Sweet Pork Burritos

Put pork roast in crockpot.
Put one 16 oz. jar Pace Picante SAUCE (medium hot – has yellow lid) over the pork roast and pour 1 ½ C brown sugar on top of that.
Cook approx. 5 hours. ( I always cook on high and then when it’s been long enough or looks done, I turn it down to low until it’s time to eat.)
After the first few hours, shred the pork in the sauce and let the mixture cook down.

Optional Sauce to put on top:
In blender put all ingredients and blend:
Buttermilk ranch dry packet
1 C buttermilk
1 C mayo
2 tomatillos
½ bunch cilantro
1 clove of garlic
1 lime juice
1 jalapeno without seeds

Make burrito out of sweet pork and sauce (optional) and flour tortilla.

Grilled Chicken Bruschetta

Grilled Chicken Bruschetta - Angie Brennan

Ingredients:
¼ C Kraft Sun-Dried Tomato Vinaigrette dressing, divided
4 small boneless skinless chicken breast halves
1 tomato finely chopped
½ C Shredded low-moisture part skim mozzarella cheese
¼ C chopped fresh basil or 1 tsp. dried basil leaves

Directions:
Pour 2 Tb of the dressing over chicken in resealable plastic bag. Seal bag.
Turn bag over several times to evenly coat chicken with the dressing.
Refrigerate 10 min at least.
Place large sheet of heavy-duty foil over broiler pan. (Or can cook this on the grill)
Remove chicken from marinade and place on broiler pan; discard bag and marinade.
Grill chicken on both sides until cooked through.
Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tb of dressing.

Once chicken is done cooking I like to remove it from the broiler pan and put it on an oven safe plate or dish. Then top evenly with the tomato mixture and broil it until the cheese starts bubbling. Then take out and serve with wild rice and some steamed vegetables.