Chicken Flautas

I make these amazing flautas every Cindo de Mayo!!  The reason I only make them once a year is because they take FREAKING 3 HOURS TO MAKE!!!  We all know I'm too lazy to make a 3 hour meal more than once a year!!!  Seriously though, they are definitely worth the time and effort.  I serve them with homemade refried beans and Vickie's Spanish Rice, best dinner ever!!!The cilantro cream sauce to put on top of them is to die for as well!!

Chicken Flautas
Recipe from Food Network


Ingredients:

2 1/2 pounds chicken
1/2 onion, chopped
1 1/ 2 jalapenos
1 tablespoon salt
1 to 2 cups vegetable oil
36 corn tortillas


Directions:

In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa, guacamole and cilantro cream sauce.



Cilantro Cream Sauce
Recipe from Allrecipes

Ingredients:

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Directions:

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl. Don't forget tomatillo sauce is pretty spicy!!!

Pambazos

The past month or two every time Colby is asked what his current favorite meal is his answer is always the same - pambazos.  Since I am still making Mexican food every Monday in honor of his mission to Mexico, I decided I would try to make them!  They were easy and DELICIOUS!!!

Pambazos

Ingredients:
15 dried guajillo chiles
1 clove garlic
1⁄2 small white onion, roughly chopped
2 1⁄4 lb. Yukon gold potatoes, peeled and cut into 1⁄2" cubes
Kosher salt and fresh ground pepper, to taste
1⁄2 cup canola oil
1 1⁄4 lb. fresh chorizo, casings removed
6 soft pambazos, teleras  or kaiser rolls, split
1 cup shredded iceberg lettuce
1 cup grated queso Oaxaca or mozzarella
Cotija cheese for the top
Avocado, onion and tomato for garnish

Directions:
Heat a 12" skillet over medium-high heat. Working in batches, add chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over 4 cups boiling water, and let sit until chiles are soft, about 30 minutes. Drain, reserving 1 1⁄4 cups soaking liquid, and remove stems and seeds from chiles. Transfer chiles and reserved soaking liquid to a blender along with garlic and onion; purée until very smooth, at least 2 minutes. Pour sauce into a bowl; set aside.
Bring a 4-qt. saucepan of salted water to a boil over high heat; add potatoes, and cook until just tender, about 10 minutes. Drain and set aside. Heat 2 tbsp. oil in a 12" skillet over medium heat; add chorizo, and cook, stirring to break up into small pieces, until browned and cooked through, about 8 minutes. Add potatoes, and cook until potatoes are very tender, about 2 minutes; season with salt and pepper and set aside.
Using your fingers, scoop out and discard the insides of rolls, leaving a 1⁄2"-thick shell. Place about 1 cup potato-chorizo mixture on roll bottoms, and cover with tops; press sandwiches lightly to flatten and compact filling. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Submerge two  sandwiches in chile sauce until thoroughly soaked, at least 10 seconds; place in skillet, and cook, pressing constantly with a metal spatula to flatten and flipping once, until browned on both sides, about 5 minutes. Transfer to a cutting board; repeat with remaining oil, sandwiches, and sauce. Open
sandwiches and divide lettuce, and cheese among sandwiches; add avocado, onion or tomato if desired. Close sandwiches again and serve warm.

Carne en su Jugo

Since Colby is serving a mission in Mexico, we have enjoyed embracing the Mexican culture.  Every Monday we have Mexican Food Mondays - it is our favorite day of the week because that is the day we hear from Colby via email and we get to eat delicious food as a bonus!!  In one of Colby's emails we asked what his favorite meal he had so far was, and his answer was Carne en su Jugo.  Thom decided right then he was going to make it and we were SO GLAD he did.  It is delicious.  It is a popular soup in the city of Guadalajara, where Colby was living close to at the time.


Carne en su Jugo


Ingredients:

4 fresh tomatillos, husks removed
3 serrano chile peppers, seeded and chopped
1 clove garlic, peeled
3 cups water
6 slices bacon
2 pounds flank steak, cut into 1/2 inch pieces
4 tsp. chicken bouillon granules
2 (15 oz.) cans pinto beans, drained and rinsed
1/2 onion, chopped
6 tbsp. chopped fresh cilantro
Black pepper to taste
Limes and radishes for garnish

Directions:

Combine the tomatillos, peppers, garlic and water in a saucepan over medium high heat; bring to a boil.  Cover and simmer for 10 minutes.  Remove the pan from the heat and allow to cool.  Transfer the contents to a blender and blend until smooth.  Set aside.

Cook the bacon in a skillet until crispy, about 10 minutes.  Drain on a paper towel lined plate.  Crumble the bacon and set aside.

Heat a large skillet over medium high heat and cook the flank steak until browned.  Pour the tomatillo mixture over the beef and bring to a boil.  Stir the chicken bouillon into the mixture and reduce heat to medium.  Cover and simmer until tender, about 1 hour.

Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.  Stir the bacon and pinto beans into steak mixture.  Serve with possible garnishes of onion, cilantro, black pepper, lime and radish.  (We also used avocado and cotija cheese).

Green Chile Stew

Thom loves green chile stew, and I have been looking for years for a good recipe for it.  I'm pretty sure I don't need to look anymore, this was fantastic!!!

Green Chile Stew
Recipe adapted from Shockingly Delicious

Ingredients:

2 tbsp. olive oil

2 lbs. boneless pork, cut into 1-inch cubes

1/2 cup chopped onion

1 clove garlic, minced

1/4 cup flour

1 15 oz. can fire roasted chopped tomatoes

2  7-oz. cans chopped green chilies

1 fresh jalapeno chopped

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. sugar

1 cup chicken or beef broth

 

Directions:

 

Heat olive oil in dutch oven.  Add pork and cook until browned.  Add onion and garlic and stir with the meat.  Add the flour and stir for 2 minutes.  Add the tomatoes, green chiles, jalapenos, salt, pepper and sugar; mix all ingredients together.  Add the broth.  Lower heat, then cover pot and simmer for 1 or 2 hours, until meat is tender. 

 

Copycat Jack in the Box Tacos

 

 

 

Are you thinking, "Oh no you didn't!"??  I'm here to say to you, "Oh, yes I did!!!"  I made fake Jack in the Box Tacos for dinner and they were fantastic.  In fact, I had to take this quick cell phone picture on a paper plate because they were being inhaled so fast!!  I don't know why I love Jack In the Box Tacos so much, but the fact that there aren't any to be had here in Northern Utah might add to their allure for me.  Caleb begged me to make these, and I can never say no to any of my children........ when they are asking for something that I really like.  If they want something gross then it's super easy to say no.  Anyway, you will NOT be sorry if you try these delights, I promise you!!

 

Copycat Jack in the Box Tacos

Recipe from here

 

Ingredients:

 1 lb. ground beef
1/3 cup refried beans
1/4 tsp. salt
2 tbsp. chili powder
1/4 cup mild taco sauce
12 soft corn tortillas
3 cups cooking oil
6 slices American cheese (each cut in half)
1 head lettuce, chopped fine (I actually use cabbage because I like it better, and the kids don't like either on their tacos, thus the greenery free picture above)

 

Directions:

 Slowly brown the beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth.   When the beef is brown drain the fat.   Add the refried beans and use the wooden spoon to smash the whole beans into the mixture creating a smooth texture.   Add the salt, Chili powder, and Taco Sauce to the mixture.   Remove from the heat.   In another skillet heat 1/4 inch of oil until hot.   Test with a small piece of tortilla − it should bubble when dropped into the oil.
Spread 1/2 of the beef mixture on the center of each corn tortilla.   Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.   Drop each taco into the pan of hot oil and fry on both sides until crispy.   When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.   Pry open slightly and add 1/2 slice American cheese and some lettuce.   Top with additional taco sauce to taste.

 



Carne Asada

Tonight we grilled up some carne asada and had some delicious tacos for dinner.  And by we I mean Thom because I was officially banned a couple of weeks ago from the barbecue after I made grilled chicken jerky.  So grilling isn't my strong suit?!  SO.  WHAT.  Maybe it was my master plan of having Thom do all the cooking on the grill this summer?  Aha!!  There is no way I am going to let the ridicule of my lame attempts at grilling get me down.  In fact, I am kind of loving myself right now because of the amazing meal I made tonight.  Good job self!!!  Honestly, it was super hard making a marinade, putting a steak into it and then letting Thom go outside and grill it.  Don't forget the cabbage I had to slice to top the tacos!  And the avocados!  Duh!  I also made homemade salsa!!  Yep, I worked really, really hard on this incredible dinner tonight!!  Seriously, though, this carne asada is, as Caleb would say, DANG good.

Carne Asada
Recipe adapted from Allrecipes

Ingredients:

3/4 cup orange juice 

1/2 cup lemon juice

1/3 cup lime juice

4 cloves garlic, minced

1/2 cup soy sauce

1 tbsp. chili powder

1 tbsp. ground cumin

1 tbsp. paprika

1 tsp. Mexican oregano

1 tbsp. black pepper

1 bunch fresh cilantro, chopped

1/2 cup olive oil

3 lb. flank steak   

 

Directions:

 

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chili power, ground cumin, paprika, Mexican oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

 

This is delicious in tacos, burritos, nachos.....  heck, just eat it plain.  THIS IS SO GOOD!

 

 

Mexican Egg Rolls

This was one of those meals where I was secretly glad that most of the kids wouldn't eat it - more for me!!  These are just fantastic!  The only thing I wish I would have done differently is I just can't stop thinking about how much MORE delicious they would have been if I would have stuck some avocado slices inside.  I even had some avocados, I COULD HAVE DONE IT.  Aaaarrrggghhh!  I guess I just have to make them again soon!!  I also was thinking when I was mixing up the filling about how great the filling would be just by itself over rice, I'll try that soon also.  I also whipped up the Cilantro Cream Sauce that I make with flautas to dip them in, holy deliciousness.  Basically, what I'm trying to say is that dinner rocked last night.  You're welcome family.


Mexican Egg Rolls
Recipe adapted from Allrecipes

Ingredients:

2 tablespoons vegetable oil
2 skinless, boneless chicken breasts

2 tablespoons minced green onion

1 red bell pepper, minced

2/3 cup frozen corn kernels

1/2 cup black beans, rinsed and drained

1 cup fresh spinach, chopped up

2 tablespoons diced jalapeno peppers

1/2 tablespoon minced fresh parsley

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1 pinch ground cayenne pepper

1 1/2  cups shredded Monterey Jack cheese

1 package egg roll wrappers

1 quart oil for deep frying

Directions:

Rub 1 tablespoon vegetable oil over each chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.                Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.   Spoon even amounts of the mixture into each egg roll wrapper.  (If you haven't made egg rolls before, just follow the directions on the back of the package, it's easy!) This made about 18 egg rolls for me, it would vary according to how much filling you want in your egg rolls.  In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry egg rolls for a few minutes on each side, or until golden brown. Drain on paper towels before serving.

The Easiest Tortilla Soup in the World

Yesterday I was pretty busy, I didn't get home from work until 3:45 and it was Halloween so I had some things to get ready for that.  But I had it in my mind that I HAD to make tortilla soup, so I modified a super easy recipe I found on Allrecipes.  It came together in a jiffy!! (I'm laughing that I used that word, I don't know if I've ever used that word before.  Jiffy.  heehee)  I was worried about how it would taste, but the worries were unfounded - it's delicious!!!

The Easiest Tortilla Soup in the World
Recipe by Kathee Clifford

Ingredients:

1 (19 ounce) can green enchilada sauce (use Macayo's, don't waste your time with any other brand)
1 1/2 cups water
1/2 teaspoon garlic powder
1 (15 ounce) can black beans, drained and rinsed
1 (16 ounce) can crushed tomatoes
1 cup frozen corn
1 chicken breast, cooked and shredded (optional)
Tortilla chips, shredded cheddar cheese and avocado for garnish
salt and pepper to taste

Directions:

In a pot, mix the enchilada sauce, water and garlic powder.  Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in chicken and cook until heated through.   After ladling into bowls to serve, garnish with crushed tortilla chips (are you loving my orange and black Halloween tortilla chips?), cheese and avocado.  Season with salt and pepper to your taste and serve!!  Fast and easy!!

Nacho Pie

I should have made two of these because it was inhaled in 2 point 3 seconds. It has already been requested as a birthday dinner, high praise in our home!!





Nacho Pie

Recipe from Mommy's Kitchen

Ingredients:

1 lb. ground beef, browned
1/2 cup chopped onion (of course I skipped this!)
1 8 oz. can tomato cauce
¾ cup water
1 packet taco seasoning mix
1 tube crescent roll dough
1 1/2 cup crushed tortillas chips
1/2 cup sour cream (I didn't add this)
1 cup cheddar jack or plain cheddar cheese
additional sour cream for garnish, diced tomatoes and sliced black olives.

Directions:

Preheat oven to 350. In large skillet brown beef and onion over medium heat until done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed chips over crust. Top with meat mixture. Using a spatula spread sour cream over meat. (I skipped this step because I don't like sour cream). Sprinkle the cheese and then remaining 1/2 cup crushed chips. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust.

Machaca Burro

We have yet to find a great Mexican food restaurant near where we live. It's been nearly two years, and to say we are in withdrawl is no exaggeration. Luckily, I have some recipes that help us hold out until the next Arizona trip and was able to pull some fantastic tortillas out of the freezer from my last Arizona trip in January!!




Machaca Burro

I have no idea where I got this recipe, I've had it about 15 years


Ingredients:

3 lb. chuck roast
Salt and pepper to taste
1/4 cup bacon drippings or vegetable oil
1 cup beef stock
1 medium onion, chopped (Obviously, I only used about 1/16 onion, finely minced into practically a paste)
2 garlic cloves, minced
3 small tomatoes, chopped (I only used 1 tomato so my kids wouldn't freak out)
1/2 cup chopped green chiles
1 tbsp. lime juice


Directions:

Rub the roast with salt and pepper. Warm 2 tbsp. oil, brown meat on all sides. Reduce heat to low. Pour stock over the meat and add half the onion and garlic to the pan. Cover and simmer until tender, about 1 1/2 hours. Remove the meat, reserving liquid. Shred the meat.

Warm remaining oil and saute remaining onion and garlic until soft. Add the meat, stirring for about 10 minutes. Stir in the reserved liquid, tomatoes, green chiles and lime juice. Cook over low heat for 25 minutes.

I made some black beans and added them to my burrito, along with cheese and fresh salsa.

Sweet Pork

My kids love it when I make this Sweet Pork. They know it means they can make whatever they want with it; one had nachos, another a burrito, a couple had stuffed quesadillas and I made myself a big salad with it! They love having a choice, and frankly, I just love the sweet pork!! I've tried a lot of recipes for it and this recipe is what I've ended up with after mixing a whole bunch of recipe ideas together.





Sweet Pork




Ingredients:


4 lb. pork roast
2 tbsp. canola oil
32 oz. can Macayo's enchilada sauce
3/4 cup brown sugar
1 cup Coke

Directions:

Heat the oil in large skillet over medium heat. Sear the roast on all sides until golden brown.

Combine the enchilada sauce, brown sugar and Coke in a slow cooker. Add the pork, cover and cook on low for 7 hours (I've done it 4 hours on high too).

Remove the pork and shred. Put back in the slow cooker and stir to combine with the sauce.

Serve on salads, burritos, nachos, quesadillas, tacos, whatever you can think up!!!

Honey Lime Chicken Enchiladas

I loved this.


Ingredients:

1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large cloves garlic, minced
2 chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese
1 14oz. can green enchilada sauce
1/2 heavy cream (I used half and half)

Put honey, lime juice, chili powder and garlic in gallon size bag.  Mix it together.  Add shredded chicken.  Make sure the honey lime mix covers all the chicken.  Put it in the refrigerator for and hour or so.
Mix enchilada sauce and cream in a bowl.  Pour about 1/2 cup of it into baking dish and cover the bottom.
Dip corn tortillas in heated cooking oil.  Fill each tortilla with a couple of tablespoons of chicken and some cheese.  Roll up and place seam side down in baking dish.  Continue until all tortillas are gone.  Cover with the rest of the enchilada sauce and sprinkle with remaining cheese.  Bake at 350 for 30 minutes.

Chicken Corn Chowder

This is so good.

5 bacon slices, chopped
2 tbsp. butter
1 medium onion, chopped
2-4 cloves of garlic, minced
1 1/2 lbs. boneless, skinless chicken breast, cut in 1/2" pieces
1 cup chopped red bell pepper
3-4 tbsp. flour
6 cups chicken broth
3 1/2 cups peeled potatoes, cut into 1/2 inch cubes
1 tsp. cumin
2 tsp. thyme
1 (16 oz.) bag of frozen corn
1 (15 oz.) can of black beans, rinsed and drained
2 cups half and half
2 cups shredded monterey jack cheese
1 or 2 cans (4 oz.) chopped green chiles
1/4 tsp. tabasco sauce, or more to taste


Cook bacon in large pot until crisp.  Transfer to paper towels to drain; crumble and reserve for later.  Remove all but 1/4 cup drippings.  Add butter and melt over medium high heat.  Add onions, garlic, chicken, and pepperes; saute until onions are soft and chicken is golden brown, about 10 minutes.  Add flour; stir and simmer for 1 to 2 minutes.
Whisk in broth, then add potatoes, cumin and thyme; bring to a boil.  Reduce heat to medium low and simmer uncovered until potatoes are tender, about 10 minutes.
Add bacon, corn, beans, half and half, cheese, green chiles and tabasco; simmer for about 8 minutes.  Add salt and pepper to taste.

Santa Fe Chicken Salad

Ingredients:

4 breasts of chicken, cooked then sliced
1 tbsp. olive oil
1 head romaine lettuce, chopped small
1 15oz. can black beans, drained and rinsed
1 ear of corn, kernels cut off (or cup of frozen corn)
1 tomato, chopped
1 avocado, diced
1/2 cup red onion, chopped fine
1/4 cup jack cheese
1/4 cup cheddar cheese
1/4 small jicama, diced
lemon pepper
crushed tortilla chips
Buttermilk Salsa Dressing

Heat oil in skillet, add chicken. Sprinkle with lemon pepper. Cook each side about 7 minutes or until done. Cool, then slice. Combine all salad ingredients. For salad dressing, add one envelope ranch mix with mayo and milk per directions into a blender. Add fresh salsa to taste.

Sweet Pork

I have tried a lot of recipes and finally found one that I like, that tastes like the sweet pork at Costa Vida (and that other place). This is really good, it makes me forget how much I detest pork!!! This is a combination of a few recipes I've found online.


Ingredients:

2 pounds pork
3 1/2 cups of Coke (or Dr. Pepper I guess)(NOT DIET)
1 1/4 cup brown sugar
garlic powder
1 can green chiles
1/4 cup water
1 can enchilada sauce (has to be Macayo's, all the other ones are gross)



Put the pork in a ziploc bag to marinade. Add 2 cups of Coke and 1/4 cup of brown sugar. Marinade for at least 2 hours or overnight.

Drain marinade and put pork, 3/4 cup Coke, water in crockpot. Put garlic powder over the meat. Cook on high for 3-4 hours or low for 8ish hours. Remove pork from crock pot and drain any liquid left in the pot. Shred the pork then put it back in the crockpot.

Blend 3/4 cup Coke, green chiles, enchilada sauce and 1 cup brown sugar until smooth. Pour over meat in crockpot, mix it all up and cook for another hour or two.

You can use this for a salad, burritos, quesadillas, or NATCHOS! Yum!!!

Southwestern Egg Rolls

These are delicious.

Ingredients:

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels (I usually omit this because I don't like corn in them)
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Recipe courtesy of allrecipes.

Pork Chalupas

Ingredients:

3-4 lbs. pork loin roast
2 cloves garlic, minced
2 cans pinto beans
1 tbsp. cumin
2 tbsp. chili powder
1 tbsp. oregano
1 can diced green chiles
1 tsp. salt

Cook on low all day in slow cooker. Serve over chips or in a burrito or like tacos. Or do like I did and have all three. What? Do you have a problem with that?

Mom's Famous Tacos

These tacos have always been a staple - in my home growing up and I carry on the tradition in my own home now. For whatever reason, mine never taste as good as Mom's though!!! Thanks Mom for the yummy memories!!

Ingredients:

pack of 24 corn tortillas
1 pound of ground beef
salt and pepper
Garlic powder
Vegetable oil

Heat oil in pan for frying. Lay the tortillas out on the counter. Press a small amount of ground beef on one side of each tortilla, making sure to get it pretty thin so the meat will get cooked through. (not too thin though!!) Sprinkle with salt, pepper and garlic. When oil is hot enough, fold each tortilla and fry each side until browned. Remove to paper towels to absorb excess oil. Serve with your favorite taco fixin's, I like to put a few slices of avocado, shredded cabbage, way too much cheese and some homemade salsa on mine. I also like to eat about 12 of them. That's just me.

Chicken Enchilada Casserole

Everybody has their own version of this, but I'm putting mine in print in case my kids ever want the recipe some day!!!

Ingredients:

4 boneless, skinless chicken breast halves, cooked and shredded
1 small package of 12 corn tortillas, cut into strips
1 can (15 oz. or 28 oz. depending on how saucy you like it, I'm so saucy myself I need to galvanize my saucy storehouse by refueling, so I go for the 28 oz.) of Macayo's Green Chile Enchilada Sauce
1 can (14..5 oz.) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 tsp. chili powder
1/2 tsp. cumin

Preheat oven to 350 degrees. Spray the bottom of a 9 X 13 pan with cooking spray. In a bowl, combine the enchilada sauce, soup, sour cream, chili powder and cumin. Add the chicken. Put half of that mixture on the bottom of the pan. Top with a layer of tortilla strips. Then put another layer of chicken sauce mixture. Top that with a layer of cheese. Guess what you do now? Yes, you are so smart!!! A layer of tortillas!! Then the last of the chicken sauce! Then the last of the cheese!!! You did it!!! You just made the most common casserole around!! I am so proud of you!!! Don't forget, we like to eat ours with tortilla chips!! Yum!

Vikki's Spanish Rice

I got this recipe from Vikki Garcia, who runs that famous restaurant by the lake!!! I love this rice, I could eat this by itself for a meal!!!

Ingredients:

2 tbsp. vegetable oil
1-1 /2 cups long grain rice
8 oz. tomato sauce
4 cups water
2 tsp. garlic salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. mexican oregano

Heat oil in large pot over medium heat. Cook rice in oil about 5 minutes, stirring frequently, until rice is golden brown. Turn heat down to medium low. Stir in remaining ingredients. Cover and cook for 45 minutes. Keep covered, do not peek (that's the secret)!!

Recipe courtesy of Vikki Garcia.