Sour Cream Turkey Enchiladas

Servings: 4
Ingredients:

1 cn Condensed cream of chicken
-soup (10 3/4 oz)
1/2 c  Sour cream
1 tb Flour
1/4 c  Sliced green onions
2 c  Diced cooked turkey
1 c  Frozen corn,broccoli and
-red pepper mixture
12 ea Flour tortillas
4 oz American cheese, cubed
1 tb Milk
1/4 c  Stuffed green olives
1 tb Cilantro

Heat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. In
medium saucepan combine 1/2 can soup, sour cream, flour and green
onion; blend well. Cook over medium heat until mixture is bubbly,
stirring constantly. Stir in turkey and frozen vegetables; mix well.
Cook over medium heat until mixture is thoroughly heated, stirring
occasionally. Warm tortillas as directed on package. Spoon about
1/4 cup filling on each tortilla; roll up. Place on greased baking
dish. In same saucepan, combine remaining 1/2 can soup, cheese and
milk. Cook over medium heat until cheese is melted, stirring
frequently. Pour evenly over enchiladas. Cover baking dish tightly
with foil. Bake at 350 degrees for 30 -35 minutes or until bubbly.
Top with olives and cilantro.

Recipe by Dianne Lawerence; as published in the Cedar Rapids Gazette

Chard Enchiladas

Servings: 1
Ingredients:

2 tb Canola oil
2    Garlic cloves
;peeled and chopped
1    Onion, peeled and chopped
4 c  Chard, coarsely chopped*
1 tb Butter
1 tb Flour
1/2 c  Milk
1/2 c  Cheddar cheese, grated
6    Corn tortillas
1/2 c  Hot salsa

*Chard can be mixed with spinach and kale and other in-season greens.

Preheat oven to 375 F.

Heat oil; saute garlic and onion until golden. Add chard (in small
amounts) until it is cooked down. Make a bechamel sauce; melt butter,
stir in flour, add milk and cheese. Stir until thick, then mix into
cooked greens.

Fill center of each tortilla, roll up, place in lightly oiled baking
dish. Spread salsa over all; bake in hot oven for 25 minutes.

Recipe developed by Ellen Ogden. In ‘The Cook’s Garden’ catalog.
Vol. 8, No. 1. Spring/Summer 1991. Pg. 7. Posted by Cathy Harned.

Chile Con Queso Mini-Bites

Servings: 30
Ingredients:

1/2 c  Chopped Tomato
1/4 c  Minced Green Onions
1 cl Garlic Minced
4    Eggs Beaten
1/2 c  (2 Oz.) Shredded Cheddar
1/2 c  (2 Oz.) Monterey Jack
Cheese With Jalapeno Pepper
1 ts Chili Powder
1/2 ts Cumin, 1/8 t. Red Pepper
1 cn (4 Oz.) Chopped Green
Chiles Rinsed and Drained
Whole Green Chiles Sliced

Coat A Nonstick Skillet With Cooking Spray; Place Over Medium-
Highheat Until Hot. Add Tomato, Green Onions and Garlic. Saute Until
Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili
Powder, Cumin, Redpepper and Chopped Green Chiles. Stir Well. Spoon 1
T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake
At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven;
Let Cool in Pans 1 Min. Loosen Edges With Knife and Remove From Pans.
Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2.
Chol. 40.)

CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE

Servings: 4
Ingredients:

4 lg Poblano peppers
1/4 c  Onion, chopped
1/2 lb Medium shrimp, lightly
Cooked, peeled, and chopped
1/4 c  Cilantro, chopped
1/4 lb Monterey jack cheese,
Shredded
2    8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 ts White pepper
Salt, to taste
12    6-in long strings
Oil, for frying

3 Shallots, diced
1 c White wine
1/2 c Fish stock or chicken broth
1 lb Small shrimp
2 c Whipping cream
3/4 lb Butter

ROAST PEPPERS: Place poblano peppers under the broiler and char on
all sides. Put in plastic bag and freeze 10 minutes. Remove from
freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan, saute onion,
shrimp, and cilantro until the shrimp are almost cooked, about 5
minutes. Place in mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side
down. Season with salt and white pepper. Layer each breast with one
pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll
each breast tightly to form a cylinder. Tie each cylinder in 3
places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil. Lightly brown chicken
breasts, one at a time, on all sides. Remove from heat, transfer to a
oven-proof dish and bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a
plate and arrange the roulades on top of the sauce. Serve warm. Makes
4 servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat,
combine shallots and wine. Cook until reduced by three-fourths. Add
stock/broth and shrimp and cook until reduced by half. Add the cream
and reduce again by half. Whisk in the butter by tablespoons. Cook
until butter melts and sauce is well-blended. Remove from heat.
Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas –
1-(713)-529-2409

BAKED APPLE ZAPATA

Servings: 12
Ingredients:

2/3 lb Flour tortilla dough
Flour
3    Granny Smith apples,
Peeled and sliced
2 tb Lemon juice
1/2 c  Brown sugar
1/2 ts Cloves
1/2 ts Ground cinnamon
1/2 c  Walnuts, chopped
2 tb Cornstarch dissolved
3 tb Water
Water

Use your favorite recipe for flour tortillas, or make dough from the
recipe on the Tortilla mix package. Divide the dough into 4, 2-inch
balls. Roll each into a 6-inch tortilla. Dust with flour, cover with
plastic wrap and set aside. In a saucepan, place apples with enough
water to cover. Add lemon juice. Cook over high heat until boiling 5
minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking
over low heat until slightly thickened. Combine cornstarch and water
and add to mixture, stirring until thick. Remove from heat. Lay out
tortillas; dust off excess flour. Spoon on 2 tablespoons of the
apple mixture down the middle of each tortilla. Fold one side of the
tortilla over the mixture; then fold the remaining side over. Fold
in the ends and seal by moisting the tortillas with a little water.
Bake in a preheated, 400 degree F oven until lightly browned. Remove
and sprinkle with cinnamon and sugar. Serve with whipped cream (at
Cafe Noche, it is served with Tequila Sabayon sauce made with
tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may
be made ahead several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas –
1-(713)-529-2409

Albondigas

Servings: 4
Ingredients:

1/2 lb Ground pork
1/2 lb Ground beef
1    Egg
1/2 c  Brown rice, uncooked
1    Onion, diced fine
1/2 ts Tomio (thyme)
8 c  Water
1    Tomato, chopped
1    Clove garlic, diced
1/2 c  Chili huerta
2    Yerba buena
1    Thick slice French bread
1/2 ts Comino (cumin)
2    Carrots, sliced thin
1 c  Peas, fresh or frozen

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil
for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let
simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french
bread in small amount of soup broth until very soft. Place in blender
with comino; chop together; add to soup. Next add carrots and peas;
simmer until vegetables are tender. Serve.

Chili Relleno Pie

Servings: 8
Ingredients:

2 cn (8 oz. ea.) green chilies
1 lb Jack cheese, sliced
1 lb Cheddar cheese, sliced
4 tb Whole wheat flour
1 c  Evaporated milk
1 c  Sour cream
4    Eggs
1 c  Diced chicken or turkey
2 c  Mild salsa

Cut chilies open and line 8′ x 13′ baking dish with them. Layer both
cheeses evenly over chilies. Add any remaining chilies over the
cheese layer. Mix flour with small amount of milk; using a wire
whisk helps to make a smooth paste. Mix in remaining milk and sour
cream. Beat in eggs, one at a time; add diced meat. Pour over
chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa
over top and bake an additional 15 minutes.

Arroz Con Pollo #2

Servings: 4
Ingredients:

2 tb Oil
2 lb Chicken thighs and legs
1/2 ts Paprika
1 tb Cilantro, chopped
1/2 c  Onion, diced
1    Clove garlic, crushed
1 1/2 c  Water
1/2 c  White wine
3    Tomatoes, diced
1    Bouillon cube
1    Bay leaf
1/2 ts Oregano
1 ts Mixed vegetable seasoning
1/2 ts Basil
1 c  Celery
1/2 c  Almonds
3/4 c  Short grain brown rice
3/4 c  Wild rice
2 c  Peas

Heat oil and brown chicken in it for 10 minutes. Add paprika,
cilantro, onion and garlic. Saute until onion is clear. Stir in
water, wine, tomatoes, bouillon cube, and seasonings; combine
thoroughly. Stir in celery, almonds and rice. Cover and simmer 20
minutes; add peas and simmer another 10-20 minutes or until rice is
ready.

Huevos Mexicanos

Servings: 2
Ingredients:

2    Onions, chopped
2    Cloves garlic, diced
1/3 c  Olive oil
2    Tomatoes, chopped
2 1/2 ts Chili
6    Eggs
1/2 c  Cheddar cheese, grated
2    Tortillas

In fry pan, combine onions, garlic and oil. Heat gently for 5
minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach
eggs. Heat tortillas by steaming them. Place tortillas on individual
plates and top with poached eggs. Pour sauce over the top and
sprinkle with cheddar cheese.

Tostadas De Pollo Y Frijoles

Servings: 2
Ingredients:

2    Tortillas
2 c  Cooked, mashed black beans
(or refried beans)
2 c  Chicken, shredded
1    Tomato, wedged
1 c  String beans, cook and cool
1    Head lettuce, shredded
1    Green bell pepper, sliced
2    Green onions, diced
1 cn Plain green olives, chopped
1 c  Cheddar cheese, grated
2 tb Hot sauce

Lay a tortilla on each plate; spread with a layer of beans. Lay
chicken on beans. Toss together vegetables and cheese; and mound on
top of chicken. Sprinkle hot sauce on top.