It’s the playoff season. Cheer with an entertaining “sports” menu.
Texas Queso Dip
32 oz. Velveeta Cheese, melted in microwave
3/4 of a 10 oz. can of Rotel® tomatoes
3/4 of a 15 oz. can of chili
Mix well and heat thoroughly. Serve hot with corn/tortilla chips
Chicken Enchiladas
Boil a chicken and reserve the best pieces. This can even be done the night before; refrigerate the chicken. Heat oil in a skillet to lightly fry corn tortillas. Only cook the tortillas one at a time for about 10 seconds. Drain on paper towels.
In a heat resistant oven pan, roll up the lightly fried corn tortillas with pieces of the cooked chicken. On the stove, in a sauce pan, heat 2 cups of sour cream and 16 oz. of green Mexican salsa. Mix well and pour over the top of the rolled up chicken tortillas (in the oven dish). Then top the dish with a light colored cheese. I prefer Swiss cheese. Heat in the oven until heated through and the cheese is melted. Serve hot.
Taco Salad
I always use organic ground beef. I can taste the difference. When feeding a hungry group, save some time and energy with a good taco spice mix. Brown according to directions. The taco salad makes a big impression when served in a large Teak wood salad bowl. Since the lettuce wilts, I line the sides of the bowl with grated lettuce and not the bottom of the bowl. Alternate layers the prepared meat, grated cheese, guacamole (with a little lemon to keep from turning brown), sour cream and diced tomatoes. Serve with taco shells.
Red Salsa Dip
1 – 15 oz. can of stewed tomatoes
3 Serrano peppers, chopped
3 cloves of garlic, minced
2 chopped Cilantro leaves
1 tbl. of balsamic vinegar
2 tbls. of vegetable oil
1 tsp. black pepper
pinch of salt
Mix in a food processor and serve with chips.
Green Salsa Dip
3 large avocados, mashed
3 cloves of garlic, minced
3 Serrano peppers, chopped
1/4 cup chopped Cilantro 2 tsps. vinegar
1 tsp. salt
1/3 cup sour cream
Mix in a food processor and serve chilled with chips.
Kelly’s Easy Fajitas al Carbon is listed in my Blog under Get Ready for the Holidays! (Nov. 27 – Dec. 3). Serve with tortillas, guacamole, sour cream, diced tomatoes and grated cheese.
All of these recipes create a winning combination for you and your family team!