Chicken Chilaquiles
1 small bag tortilla chips crushed
or enough to cover the bottom
of a 10 x 12 baking dish
2 tablespoons olive oil
1 large onion
1 can (4 oz.) green chilies
3 cloves garlic, minced
1 large tomato, chopped
½ teaspoon dried oregano
1 ½ teaspoon chili powder
1 teaspoon chopped cilantro
salt and pepper
1 cup cooked shredded chicken
3 eggs beaten
½ cup chicken broth
2 cups grated Monterey Jack cheese
salsa and guacamole for garnish
Preheat over to 350 degrees. Place crushed tortilla chips in bottom of dish. In a nonstick pan, heat the olive oil and sauté the onions in the oil; add the chilies, garlic, tomato, oregano, chili powder, and cilantro. Season with salt and pepper. Pour the sautéed mixture over the tortilla chips; add the shredded chicken. Beat the eggs with the broth and pour over the other ingredients. Top with the grated cheese. Bake about 30 minutes or until the eggs are set.
Serve with salsa and guacamole on the side.
Makes 8 servings.
Baked Apples with Apricot & Walnut Filling
¾ cup firmly packed dried apricots
¾ cup chopped walnuts
¾ cup firmly packed light brown sugar
3 tablespoons unsalted butter, softened
6 Granny Smith apples
¾ cup orange juice
¼ cup butter, softened
Combine apricots, walnuts, brown sugar and butter in a medium bowl. Core the apples, making each opening large enough to hold 1/6 of the filling, peel the top third of each apple. Arrange the apples, cavity side up, in a 13 x 9 baking dish and fill the cavities with apricot mixture. Sprinkle any remaining filling around the apples, pour the orange juice around them, and dot with butter. Bake for 1 hour at 375 degrees, basting with the juices every 15 minutes. Remove from oven when done and let stand for 10 minutes before serving.
Strawberries Sedona
1 ½ cups sour cream
2 tablespoons powdered sugar
1 tablespoon dark rum
¾ teaspoon cinnamon
1 teaspoon brown sugar
¾ teaspoon orange zest
24 large fresh strawberries
Mint leaves for garnish
Combine all of the ingredients, except the strawberries and mint, in a glass bowl. Cover and chill overnight. Serve strawberries garnished with mint and sauce on the side.
Southwest Breakfast Casserole 24 oz. frozen hash brown potatoes 1 pound chopped ham, sausage or bacon, chopped and crumbles 8 oz. chopped green chilies 14 eggs 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon dry mustard 1 ½ cups milk 2 cups grated cheddar cheese Salsa, sour cream and cilantro for garnish Italian Chopped Salad 4 teaspoons red wine vinegar ¼ teaspoon salt, plus more or seasoning 1/2 teaspoon ground black pepper, plus more for seasoning 3 tablespoons extra-virgin olive oil 2 cups finely chopped romaine lettuce 2 cups finely chopped radicchio ½ cup drained canned white beans, rinsed/dried 8 oil packed sun-dried tomato halves, drained and chopped Whisk the vinegar ¼ teaspoon of salt and 1/8 teaspoon of black pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans and sun-dried tomatos. Toss to coat. Season the salad, to taste, with salt and pepper, and serve.
Layer the potatoes, meat and chilies in a 9 x 13 inch casserole dish cated with cooking spray. In a large bowl beat together the eggs, salt, pepper, dry mustard and milk. Pour over the top of the meat mixture. Sprinkle with the grated cheese and back 1 hour. Garnish with the salsa, sour cream and cilantro if desired.