BARBACOA

 BARBACOA

INGREDIENTS:

1 LB BEEF CHUCK
1/8 CUP APPLE CIDER VINEGAR
1 1/2 TSP GARLIC
1 1/2 TSP CUMIN
1/2 PEPPER
1/2 TSP SALT
1/4 TSP CRUSHED CLOVES
1/3 CUP CHICKEN BROTH
HALF OF 1 BAY LEAF
1 TBSP LIME JUICE
1 CHIPOTLE PEPPER IN ADOBO

INSTRUCTIONS: PAN FRY BEEF CHUCK IN OIL OF CHOICE. COMBINE ALL INGREDIENTS, EXCEPT BAY LEAF, INTO A BLENDER. BLEND ON HIGH UNTIL SMOOTH. ADD BROWNED BEEF CHUCK TO CROCKPOT, PLACE BAY LEAF ON TOP, THEN POUR BLENDED SAUCE OVER BEEF. COOK ON LOW FOR 8 HOURS. SHRED AND SERVE AS TACOS OR NACHOS.

CHILI-CHEESE QUESADILLAS

CHILI-CHEESE QUESADILLAS

INGREDIENTS:
LARGE BURRITO STYLE FLOUR TORTILLAS
1 (10 OZ.) CAN BEANLESS WOLF BRAND CHILI
1 (8 OZ.) PACKAGE CREAM CHEESE
1 CUP MEXICAN CHEESE

INSTRUCTIONS:
IN A MICROWAVE SAFE BOWL HEAT CREAM CHEESE AND CHILI; STIR. HEAT SKILLET TO MEDIUM HEAT. PLACE TORTILLA ON SKILLET AND SPREAD CHILI MIXTURE OVER TOP SIDE. ADD SHREDDED CHEESE TO ONE SIDE OF THE TORTILLA. HEAT UNTIL CHEESE HAS BEGUN TO MELT THEN FLIP CHEESE-LESS SIDE OF TORTILLA OVER THE OTHER SIDE AND FLIP TORTILLA OVER UNTIL GOLDEN BROWN OUTSIDES ARE ACHIEVED.

CHICKEN AND GREEN CHILI QUESADILLA

CHICKEN AND GREEN CHILI QUESADILLAS

INGREDIENTS:

LARGE BURRITO STYLE FLOUR TORTILLAS
1 (12.5 OZ.) CAN CHUNK CHICKEN, DRAINED
1 (4 OZ.) CAN GREEN CHILIES, DRAINED
2-4 CUPS SHREDDED MEXICAN CHEESE
CHUNKY SALSA (OPTIONAL)
SOUR CREAM (OPTIONAL)
REFRIED OR BLACK BEANS (OPTIONAL)

SPICES:
DASH OF CUMIN OR TACO SEASONING

INSTRUCTIONS:

IN A BOWL MIX TOGETHER SEASONING, CHICKEN, CHEESE, AND GREEN CHILIES. HEAT SKILLET OVER MEDIUM HEAT. PLACE TORTILLA ON SKILLET AND SCOOP CHICKEN/CHEESE MIXTURE ONTO ONE HALF OF TORTILLA. LET CHEESE BEGIN TO MELT. FLIP PLAIN HALF OVER CHEESE HALF. CONTINUE TO COOK/FLIP UNTIL ALL CHEESE IS MELTED AND BOTH SIDES OF TORTILLA IS LIGHT BROWN.

OPTIONAL: SPOON A SMALL AMOUNT OF SALSA AND SOUR CREAM ONTO PLAIN HALF OF TORTILLA BEFORE FLIPPING OVER CHEESE HALF. OR SET ASIDE AND DIP QUESADILLAS.

THIS TASTE GREAT WITH MY HOMEMADE JALAPEÑO RANCH SAUCE!

CW CREATION

JALAPENO RANCH SAUCE

JALAPENO RANCH SAUCE

INGREDIENTS:

4 OZ. CREAM CHEESE, SOFTENED

1-1 1/2 FRESH JALAPENO PEPPERS OR JARRED JALAPENOS

1 PACKET DRY RANCH SEASONING
1- 1/2 CUP MAYONNAISE OR PLAIN GREEK YOGURT
1 /2 CUP SOUR CREAM

MILK, TO THIN SAUCE
1/2 BUNCH CILANTRO

INSTRUCTIONS:

CHOP JALEPENOS AND REMOVE SEEDS (KEEP SEEDS FOR SPICIER SAUCE). PLACE JALEPENOS INTO BLENDER ALONG WITH SOUR CREAM, CREAM CHEESE, MAYO, AND ENOUGH MILK TO HELP SAUCE BLEND. BLEND ON HIGH UNTIL MIXTURE REACHES A CONSISTENT SMOOTH TEXTURE. ADD IN MORE MILK AS NEEDED. ADD RANCH SEASONING AND CILANTRO UNTIL DESIRED FLAVOR IS REACHED. PLACE MIXTURE IN BOWL, COVER AND ALLOW TO CHILL. SERVE WITH QUESADILLAS, TAQUITOS, OR OVER NACHOS.

CW CREATION

CREAMY RANCH AND GARLIC CHICKEN BURRITOS

CREAMY CHICKEN RANCH BURRITOS

INGREDIENTS:

1 PKG. LARGE BURRITO STYLE OR SOFT TACO FLOUR TORTILLAS
2-4 CHICKEN BREASTS (COOKED AND SHREDDED)
1 CUP CHICKEN BROTH
1 (4 OZ.) CAN GREEN CHILIES (OPTIONAL)
4 OZ. CREAM CHEESE (SOFTENED)
1 CUP SHREDDED MONTEREY CHEESE
1 CUP SHREDDED COLBY JACK OR MEXICAN CHEESE
2 TBSP. RANCH POWDER
2 CUPS RICE (UNPREPARED)
CILANTRO (OPTIONAL)
LIME JUICE (OPTIONAL)

SPICES:
2 TSP. GARLIC POWDER
1/2 TSP. CUMIN
1/2 TSP. ONION POWDER

INSTRUCTIONS:

CHICKEN:
IN A CROCKPOT ADD CHICKEN BREAST, 1 CUP WATER, 1 CUP CHICKEN BROTH, 1/2 THE GREEN CHILIES, 1 TSP. GARLIC POWDER, 1/2 TSP. CUMIN, AND 1/2 TSP. ONION POWDER; COOK ON LOW FOR 4-6 HOURS. REMOVE COOKED CHICKEN, ALLOW TO COOL, SHRED.

RICE:
PREPARE RICE ACCORDING TO PACKAGE INSTRUCTIONS, BUT COOK IN CHICKEN BROTH INSTEAD OF WATER. ADD OTHER HALF OF GREEN CHILIES IF DESIRED. ONCE RICE IS DONE AND HAS HAD TIME TO COOL ADD A SPRITZ OF LIME JUICE AND 2 TBSP. CHOPPED CILANTRO.

GARLIC RANCH SAUCE:
TO SOFTENED CREAM CHEESE ADD RANCH POWDER AND 1 TSP. GARLIC POWDER. ADD MIXTURE TO SHREDDED CHICKEN AND STIR WELL.

PLACE THE DESIRED CHICKEN MIX:RICE:CHEESE RATIO IN EACH TORTILLA AND WRAP. SERVE WARM, OR IF FREEZING, ALLOW ALL INGREDIENTS TO COOL COMPLETELY BEFORE PREPARING BURRITOS AND WRAP INDIVIDUAL BURRITOS IN PLASTIC WRAP, THEN PLACE IN A FREEZER BAG MARKED WITH THE CONTENTS AND DATE.

CW CREATION

CHICKEN ENCHILADA RICE CASSEROLE

CHICKEN ENCHILADA RICE CASSEROLE

INGREDIENTS:
3 CHICKEN BREASTS (SHREDDED) OR 2 (12.5 OZ) CANS CHICKEN
3 CUPS MONTEREY JACK CHEESE
2 CUPS RICE (UNPREPARED)
1 (12 OZ.) CAN ENCHILADA SAUCE
2 BURRITO SIZE FLOUR TORTILLAS
1/3 CUP SOUR CREAM
1 CAN CORN (DRAINED)
SALT AND PEPPER TO TASTE

OPTIONAL:
CILANTRO
1/2-1 TSP GARLIC SALT
1/2-1 TSP ONION POWDER
1/2 TSP CAYENNE PEPPER
1/2 TSP CUMIN

INSTRUCTIONS:
COOK CHICKEN AND SHRED. PREPARE RICE AS DIRECTED ON PACKAGE. MIX TOGETHER PREPARED CHICKEN AND RICE, 3/4 CAN OF ENCHILADA SAUCE, 2 CUPS CHEESE, CORN AND SOUR CREAM. ADD SPICES TO TASTE. NEXT, IN A CASSEROLE DISH, COVER BOTTOM OF PAN WITH A LIGHT LAYER OF ENCHILADA SAUCE TO PREVENT TORTILLAS FROM STICKING. COVER BOTTOM OF DISH WITH TORTILLAS THEN ADD CHICKEN AND RICE MIXTURE TO DISH AND COVER WITH FOIL. PREHEAT OVEN TO 350ºF AND BAKE FOR 25 MINUTES. UNCOVER AND TOP WITH REMAINING CHEESE, RETURN TO OVEN FOR 5 MINUTES OR UNTIL CHEESE IS MELTED. REMOVE FROM OVEN, GARNISH WITH CILANTRO. SERVE.

CW CREATION