Tag Archives: Salsa

Nacho Cheese

6 May

I have a great dislike for Velveeta. It has its place in the universe, just not in my kitchen. “But what about Nacho Cheese,” you ask? Behold, the answer. A very tasty one at that!

Two versions – one for the wimpy-s out there like me ūüôā and one for those who like a bit more kick. Easy as pie…except it’s cheese.

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MILD:

8 oz cheddar cheese, shredded

1 Tbsp cornstarch

1 (12 oz) can evaporated milk, divided

2 tsp mild sauce, or salsa

pinch of salt

SPICY:

4 oz pepper jack cheese, shredded

4 oz cheddar cheese, shredded

1 Tbsp corn starch

1 (12 oz) can evaporated milk, divided

2 tsp hot sauce

pinch of salt

Toss together cheese and cornstarch in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce, and salt. Cook, stirring ofter, over medium-low heat until thickened., smooth, and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Original recipe: www.kitchensimplicity.com

Chipotle Burrito

30 Jan

I made these burritos out of left overs: left over stew beef, left over rice, left over black beans, left over salsa‚ĶBut these left overs got a pretty fancy make over. Yay for left overs that don’t taste like left overs any more.

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Ingredients:

Chipotle Steak:

1 tsp oregano

1/2 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper

pinch of salt and pepper

2 tsp vegetable oil

1 lb steak

Combine oregano, cumin, garlic powder, onion powder, red pepper, salt, and pepper. Rub spice mixture over steak, along with vegetable oil. Refrigerate while preparing other ingredients.

Rice:

2 cups cooked rice

1 1/2 Tbsp lime juice

1 tsp vegetable oil

2 Tbsp cilantro or parsley

1/4 – 1/2 tsp salt

Drizzle lime juice and oil over the top of warm rice, sprinkle with 2 Tbsp cilantro and salt. Fluff with a fork.

Pico De Gallo:

4 roma tomatoes, cored and diced small

1 cup finely diced red onion

1 jalepeno, seeded and minced

2 Tbsp chopped cilantro

In a small bowl, combine the tomatoes, red onion, jalepeno, and cilantro.

black beans, rinsed, drained, and warmed

sour cream

tortillas

Heat grill to medium-high. Coat grill with non-stick spray and cook steak about 4 min per side, or to your liking. Transfer to a cutting board and let rest for 5 min. Slice thinly against the grain

Warm tortillas and fill with rice, then steak. Top with black beans, pico de gallo, and sour cream. Roll and enjoy!

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Original recipe: www.veryculinary.com/2013/07/22/chipotle-steak-burrito/

 

Baked Creamy Chicken Taquitos

3 Oct

I am in love with these taquitos! I’ve never made taquitos with flour tortillas before, but they were fabulous. I actually had to make them twice because the first time everyone ate them before I could take a picture. ūüôā They are really quick, but I ran into a snag the second time around – no salsa. I usually borrow from my neighbor in a pinch, but she wasn’t home. So, I skipped on over across the street (and when I say ‘I,’ I actually mean I sent my husband and all the kids so I could work on dinner in peace) to ask my other neighbors if they had salsa. No go. But! Hubby came home with all the raw ingredients for salsa that they neighbors had so generously offered. So, with their tomatoes, cilantro, and onion, we added a handful of pitifully small peppers and an ear of sweet corn that our little garden managed to eke out this season, and ended up making some Homemade Salsa¬†to finish things up. They turned out better than ever!

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Ingredients

1/3 cup (3 oz) cream cheese

1/4 cup salsa (Homemade Salsa)

1 Tbsp fresh lime juice

1/2 tsp cumin

1/4 tsp garlic powder

2 Tbsp chopped cilantro

2 cups shredded cooked chicken

1 cup grated cheese

flour tortillas

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.¬†Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add salsa, lime juice, cumin, and garlic powder and mix well. Add cilantro, chicken and cheese and combine well.¬†Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can.¬†Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray.¬†Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Adapted from: http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html