Southwestern Chicken Wraps

From the kitchen of One Perfect Bite...I had some bean dip leftover from yesterday's featured post, and because refrigerator space is at a premium this week, I wanted to finish it up so I wold have room for some other dishes that need chilling. The dip has a decidedly southwestern flavor, so I thought it would make a fabulous base for sandwich wraps that would also have a southwestern flair. I had some leftover chicken that I paired with corn and black beans for my off-the-cuff experiment. The combination proved to make a great filling for the wraps, and, better still, they came together in about 15 minutes. Here is how I made them.

Frugal Foodie Friday - Slow Cooker Southwestern Chicken Spaghetti

From the kitchen of One Perfect Bite...While this inexpensive casserole was not developed for peckish eaters, if you are feeding a gang or have teenagers at your table, you might want to give this simple recipe a try. You will need a blender and slow cooker to prepare this nearly effortless casserole. The recipe comes from Good Housekeeping magazine, and while it calls for chicken breasts, I actually prefer to use boneless thighs to make this dish. The chipotle chiles give the casserole some heat, but much of it is absorbed by the spaghetti as it cooks, so all but the very young will enjoy it. It is important not to over cook the thin spaghetti. Buy the product actually labeled thin spaghetti to assure proper cooking of the pasta. Avoid capellini at all costs if you decide to make this casserole. It will turn to mush and you will not speak or think kindly of me. If you are looking for an effortless and inexpensive family meal,  this Frugal Foodie Friday recipe has you name on it. Here is how the casserole is made.

Southwestern Steak and Rice Bowls

From the kitchen of One Perfect Bite...If you are looking for a simple summer supper, I hope you'll keep these quick rice bowls in mind. While they are assembled like their Asian counterparts, they come together more quickly and are packed with the flavors of the American Southwest rather than those of East. The flavors appeal to most people and you can have the bowls on the table in a bit less than 30 minutes, so, they are a perfect way to end a sleepy summer day. The rice bowls are best served warm or at room temperature and the recipe can be easily be scaled  to feed just two people. I hope you'll give this recipe a try. It is a simple way to end the what's for dinner dilemma. Here is the recipe.

Southwestern Steak and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
Salt and pepper
2 tablespoons lime juice
12 ounces cherry tomatoes, quartered
5 scallions, sliced thin
1/4 cup minced fresh cilantro
3 tablespoons olive oil
1 pound sirloin steak tips, cut into strips and sliced thin across grain on bias
2 teaspoons chipotle chili powder

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork, then gently fold in 1 tablespoon lime juice. Cover pan to keep warm.
2) Meanwhile, combine tomatoes, scallions, cilantro, 2 teaspoons oil, remaining 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3) Toss steak in a medium bowl with 1 teaspoon oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add half of sliced beef, breaking up any clumps, and cook without stirring for 1 minute. Stir beef and continue to cook until browned, about 2 minutes. Transfer to a bowl and keep warm. Repeat process with remaining 1 tablespoon oil and second half of beef.
4) Place an equal portion of rice in each of 4 bowls. Top with beef and tomato mixture. Serve warm. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: No-Bake Cornflake Peanut Butter and Chocolate Bars

Two Years Ago Today: Baked Parmesan Fish Fillets

Three Years Ago Today: Lavender Cheesecake Bars

Simple Bean and Corn Salsa

From the kitchen of One Perfect Bite...This gorgeous salsa was made twice by my oldest daughter who, as you can tell, is no slouch in the looks department herself. She tends to do things twice. There are two bachelor degrees, both taken in hard majors, that were earned simultaneously when she was an undergraduate at CMU, and there are, of course those 2 really together grandsons she has given us. At any rate, her salsa, refrigerated to ripen for a fish taco supper, was found and devoured by the males of the family who thought it was a snack. Fortunately, this is one of those blessedly simple recipes that comes together in minutes and she was quickly able to put dinner back on course.The recipe is very easy to follow and it is a great dish for young cooks to try. While a bit of smoky flavor will be sacrificed, the toasting of the cumin  can be overlooked if you are busy and simply want to get dinner on the table. Here is how it is made.



Black Bean and Corn Salsa...from the kitchen of One Perfect Bite courtesy of Penzeys

Ingredients:
1-1/2 teaspoons ground cumin, lightly toasted
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained (or 2 cups fresh corn kernels, cooked or 2 cups frozen corn kernels, thawed)
1 red bell pepper, minced
1/2 cup minced sweet onion
1/4 to 1/2 cup chopped fresh cilantro (optional)
1/4 to 1/2 cup chopped fresh parsley
1/3 cup lime juice (juice of 2 limes)
1 teaspoon grated lime zest (zest from 1 lime)
1/4 cup olive oil
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper

Directions:
Combine the cumin, black beans, corn, bell pepper, onion, cilantro, parsley, lime juice and zest, olive oil, garlic, salt, red pepper flakes and black pepper in a large bowl. Toss thoroughly to combine. Cover and chill in the refrigerator. Use as a side or with tortilla chips as a dip. Yield: 14 to 16 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Blueberry Pudding Cake and the Floating Post Office

Two Years Ago Today: Red Pepper Soup with Ginger and Fennel

Three Years Ago Today: Pasta with Zucchini, Parmesan and Garlic Oil

Two Summer Sides - Asian Cucumber Salad + Cabbage, Pineapple and Peanut Salad

From the kitchen of One Perfect Bite...These recipes both were originally developed to feed four or six people. Last week,  it was necessary to double or triple the ingredients in order to feed the hungry mouths and hollow legs that gathered round the table. I made one salad, and the elder of my two daughters made the other. My cucumber salad was to accompany an Asian meal and her fancy slaw was part of a meal whose centerpiece was fresh fish tacos. The tacos were made with really fresh halibut and they were some of the best I've ever tasted. Kitchen limitations caused us both to take shortcuts and we used packaged vegetables that did away with the need to shred or julienne. I was unable to find English cucumbers, so I had to substitute the regular garden variety that is commonly found in supermarkets. My salad was delicious but it lacked the eye appeal I had hoped for. The slaw had lovely color and great crunch and it was a perfect topper for the tacos. When the time comes for me to relinquish my cooking crown, I know my family will not starve. There is an heir waiting in the wings. Both salads are delicious and each of them can be made in about 15 minutes. They are a great way to add substance and some texture to  lighter summer meals. I think you will enjoy both of them. Here is how they are made.

Asian Cucumber Salad...from the kitchen of One Perfect Bite inspired by Alice Currah@Savory Sweet Life

Ingredients:
3 English cucumber peeled and thinly sliced
1-1/2 cups shredded carrots
3/4 cup thinly sliced red onion
1-1/2 cups of rice vinegar
3/4 cup of sugar
1 tablespoon Thai chili garlic sauce
Salt to taste

Directions:
1) Combine vinegar, sugar, chili garlic sauce and salt in a microwave bowl. Microwave on HIGH power for 45 seconds. Stir until sugar is completely dissolved.
2) Combine cucumbers, carrots, and red onion in a large bowl. Pour vinaigrette over cucumber mixture and toss to coat. Chill for at least 30 minutes before serving. Yield: 12 to 16 servings.

Cabbage, Pineapple and Peanut Salad...from the kitchen of One Perfect Bite inspired by Marie Simmons' Fresh and Fast Vegetarian Cookbook

Ingredients:
Salad
2 (12-oz.) packages of shredded coleslaw
4 cups coarsely chopped pineapple
1 cup coarsely chopped dry-roasted peanuts
1 large jalapeno, halved lengthwise, seeded and cut crosswise into 1/8-inch slices
Dressing
1/3 cup extra-virgin olive oil
1/3 cup unseasoned Japanese rice vinegar
2 teaspoon grated peeled fresh ginger
2 garlic clove, grated
2 teaspoon coarse salt
1/2 cup chopped fresh cilantro (optional)

Directions:
1) Combine cabbage, pineapple, peanuts and jalapeno in a large bowl.
2) To make dressing: Whisk oil, vinegar, garlic, ginger and salt in a small bowl until blended. Add to  cabbage and toss to blend. Add cilantro, if using. Serve at room temperature. Yield: 12 to 16 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Southwestern Soft Taco Salad

Two Years Ago Today: Orange Rhubarb Bread

Three Years Ago Today: Blueberry Buckle

Four Years Ago Today: Orange Phoenix Chicken with Grilled Bok Choy

Anise Butter Cutouts

My Thought for the Day can be found, here. If you like it, give us a thumbs up.

From the kitchen of One Perfect Bite...This lovely cookie is a riff on the bizcochitos that are served during Cinco de Mayo celebrations in the Southwestern United States. I have several recipes for cookies of this type. Authentic versions are made with lard and the cutters used to shape them are more elaborate than the 2-1/2 inch molds that I use. Fortunately, this cookie is about flavor rather than appearance, and I know those of you who enjoy barely sweet treats will love these anise flavored gems. They are perfect with afternoon coffee or tea and they transport reasonably well. That makes them a great candidate for bake sales or morning meetings. The recipe is straight forward and easy to follow, but be sure to work on a well-floured board in order to prevent the dough from sticking to the surface on which it is rolled. I hope you'll give this recipe a try. It makes a nice cookie. Here is how to make the anise butter cutouts.

Anise Butter Cutouts...from the kitchen of One Perfect Bite inspired by Taste of Home Baking cookbook

Ingredients:
1 cup butter, softened
3/4 cup + 2 tablespoons granulated sugar, divided use
1 egg
2 tablespoons thawed orange juice concentrate
2 teaspoons aniseed, crushed
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions:
1) Preheat oven to 350 degrees F.
2) In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed.
3) Combine flour, baking powder and salt. Gradually add to creamed mixture and mix well.
4) On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with a floured 2-1/2-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.
5) Combine cinnamon and remaining sugar; sprinkle over cookies. Bake for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.










One Year Ago Today: Moroccan Spiced Carrots














Two Years Ago Today: Cream of Tomato Soup with Fresh Basil













Three Years Ago Today: Blueberry Glace Pie

Southwestern Pork, Green Chili and Sweet Onion Stew

From the kitchen of One Perfect Bite...This quick braise makes a wonderful family dinner. It's also tasty enough to serve to guests who enjoy a casual Southwestern meal. While this nearly effortless stew can be on the table in less than an hour, its flavor improves with age. That makes it a perfect candidate for a make-ahead meal. The recipe was developed by Grace Parisi for Food and Wine magazine. It is straight forward and easy to follow, but I wanted to expand on it a bit. The original recipe calls for cubes of pork shoulder. Unfortunately, pork shoulder is not always available in my area. I am, however, always able to get pork country ribs that are boneless, so that's what I use when preparing this dish. The ribs come from the blade end of the loin which is close to the shoulder and they make a great substitute for the shoulder in recipes such as this. I also wanted to talk a bit about browning the meat. One Perfect Bite has an eclectic group of followers. Some of you are beginning cooks and others of you are old pros who know more about cooking than I do. That's why I never use the word teach when visiting with you. As far as I'm concerned, only trained cooks and food professionals whose bona fides are recognized within the cooking community truly teach, the rest of us share and play nicely with others. What does that have to do with browning the meat? If new cooks follow the recipe as it is written below, attempting to brown the pork in one fell swoop will cause it to steam rather than brown. While it takes a bit more time, browning the pork in batches will yield lovely caramelized cubes that make for a beautiful and eye-pleasing stew. So, brown the pork in a single layer and don't turn or stir it for at least a minute. Let it sizzle a bit and then give the pan a shake or turn the meat to expose another surface to the heat. I'm very careful about the Mexican and Southwestern dishes I make for the Silver Fox because there are other cuisines far more to his liking. This dish, however, is a repeater at my table and he really enjoys it. I think you will too. Here is how it is made.

Southwestern Pork and Poblano Stew...from the kitchen of One Perfect Bite courtesy of Grace Parisi and Food and Wine magazine

Ingredients:
1/4 cup extra-virgin olive oil
2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
Salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced
3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)
6 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1/4 cup chopped cilantro, plus more for garnish
Lime wedges, warm corn tortillas and rice, for serving

Directions:
1) Heat olive oil in a large heavy pan until almost smoking. Season pork cubes with salt and black pepper and add them to pan. Cook pork over high heat, stirring once or twice, until lightly browned in spots, about 5 minutes.
2) Add onion, green chiles, serrano chiles and garlic. Cover and cook over high heat, stirring once or twice, until vegetables are softened, about 5 minutes.
3) Add chicken broth and bring to a boil. Cover partially and simmer stew over moderately low heat until pork is just tender and broth is reduced by about half, about 20 minutes.
4) Stir in the 1/4 cup of cilantro and season with salt and black pepper. Garnish stew with cilantro and serve with lime wedges, corn tortillas and rice.

Make Ahead The stew can be refrigerated for up to 3 days.

One Year Ago Today: Three Blind Mice - AKA Baked Jalapeno Poppers

Two Years Ago Today: Chocolate Peanut Clusters

Three Years Ago Today: Creamed Shanghai Bok Choy

Southwestern Soft Taco Casserole

Our grandsons...a happy band of brothers.

From the kitchen of One Perfect Bite...I am back home and ready, really ready, to take up whisk and spoon and create again in my own familiar and well-equipped kitchen. The break from routine and repetition was really needed and the time spent with family was simply priceless. As you can see, our grandsons are growing like over-fertilized weeds and our time with them, while short, is treasured. On reflection, I, too, am often tempted to say to the passing moment, "Stay, thou art so fair." Instead, I worked my way through blog related email tonight and hope to catch up with your comments and questions tomorrow morning. Thanks so much for your patience and continued support in my absence. The posts for the remainder of this week will be simple, but scrumptious, vacation fare. Next week, at the request of the Silver Fox, who, at the moment, is up to his ears in pasta and ground beef, I'll be featuring dishes from France and the Mediterranean. They are not at all toney, but I know you'll enjoy them.

The recipe I'm featuring tonight is one my younger daughter prepared for us while we were in New Hampshire. It is fast, easy and delicious and, better still, quantities can be doubled or tripled when you have a gang to feed. It can be made well in advance of serving and it also freezes well, freeing you for other chores or time with family and friends. Her version of the recipe uses just 7 ingredients, and, while it varies slightly, I think the recipe first appeared in Taste of Home magazine with a slightly expanded ingredient list. Optional ingredients in the recipe below are highlighted in red. If you have not yet sampled this casserole, I hope you'll give it a try. Here's the recipe.






Southwestern Soft Taco Casserole...from the kitchen of One Perfect Bite courtesy of Melissa Mabe and Taste of Home magazine

Ingredients:
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) Mexican diced tomatoes, undrained
1 can (15 ounces) corn, drained
6 flour tortillas (8 inches), cut in half
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend

Directions:
1) Preheat oven to 350 degrees F.
2) In a large skillet, cook beef, and, if using, green pepper and onion, over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans, tomatoes and corn. Simmer, uncovered, for 10 minutes.
3) Place four tortilla halves in bottom of a greased 13 x 9-in. baking dish. If using, spread tortillas with half of refried beans. Then spread with half of beef mixture and sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
4) Cover and bake for 25-30 minutes, or until heated through and cheese is melted. Yield: 9 servings.

One Year Ago Today: Orange and Rhubarb Bread

Two Years Ago Today: Blueberry Buckle

Chicken Tostadas with Pink Pickled Onions

From the kitchen of One Perfect Bite...This is a dish that I would describe as being vaguely Southwestern. While it is delicious, it is mildly flavored and may not be to the liking of those who relish the heat of true Southwestern or Mexican cooking. Children, however, really enjoy these tostadas, and, better still, those ten and older can make the dish by themselves if there is an adult nearby. I found the recipe in Family Circle  magazine and knew it would work well for a light family meal when the clan gathers this July. Convenience dictated a few simple changes to the recipe, so I used boneless rather than bone-in chicken thighs and swapped flour tortillas for the corn suggested by the recipe developer. In order to control the fat content of the dish, I decided to mist the tortillas with cooking spray instead of brushing them with oil. Save for those changes, the recipe is as it appears below. If you decide to try these, be sure to go the whole nine yards and make the pink onions as well. While they serve as a garnish, they also add a bit of pep to an otherwise mild dish. I do hope you'll try these. Here's how they are made.

Chicken Tostadas with Pink Pickled Onions...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:

Pink Pickled Onions

1 large red onion, thinly sliced
1/2 cup distilled white vinegar
1 teaspoon granulated sugar
Pinch of salt

Chicken Tostadas

1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1-1/2 pounds bone-in chicken thighs, skin removed
2 tablespoons vegetable oil, plus more for brushing tortillas
1 cup diced yellow onion
3 cloves garlic, chopped
1 can (14.5 ounces) diced tomatoes
1/2 cup low-sodium chicken broth
8 corn tortillas
Shredded pepper Jack cheese (optional)
Fresh cilantro (optional)

Directions:
1) To make pickled onions: Combine onion, vinegar, sugar, salt and 1 cup water in a small saucepan. Bring to a boil; simmer 1 minute. Pour into a heat-proof bowl, cover and chill until using.
2) To make tostadas: Combine chili powder, cumin, coriander, cayenne and salt in a small bowl. Rub spice mixture on chicken thighs. Heat the 2 tablespoons of oil in a large, lidded saute pan on medium-high heat. Sear chicken 2 to 3 minutes per side; remove to a plate. Reduce heat to medium and add onion; saute 3 minutes. Add garlic and saute 1 more minute. Pour tomatoes and broth into pan, scraping brown bits from bottom. Bring to a simmer, then return chicken to pan and reduce heat to low. Cover and simmer for 35 minutes. Remove chicken, discard bones and shred meat. Return to pan. Keep warm.
3) To prepare tortillas: While chicken simmers, preheat oven to 400 degrees F. Lightly brush both sides of tortillas with vegetable oil and place them in a single layer on two baking sheets. Bake for 5 minutes, turn and bake for another 3 to 5 minutes, or until brown and crispy. Remove from oven, cover with aluminum foil and set aside. Remove chicken, shred and return to pan; discard bones.
4) To assemble: Place one tortilla on plate. Transfer a bit of chicken mixture to tortilla using a slotted spoon. Place another tortilla on top. Garnish with pickled onion and, if desired, cheese and cilantro. Yield: 4 servings.

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.








One Year Ago Today: Poulet Saute aux Herbs de Provence
















Two Years Ago Today: Curried Turkey Salad
















Three Years Ago Today: Bulgur Salad with Pomegranate Dressing and Toasted Nuts

Masa Cornbread

From the kitchen of One Perfect Bite...I'm really fond of baked goods that use masa as an ingredient. With barbecue season reeving up, I thought it would be nice to have a masa flavored cornbread to serve with some of our grilled meals. Masa, a flour made from corn, adds distinctive flavor and texture to baked goods  and I've found it adds an unmistakably Southwestern flair to cornbread. I stumbled on two recipes, found here and here, that use it as an ingredient and I was able to cherry-pick from them to come up with the recipe I'm featuring today. This is very easy to make, but I have found that the amount of milk needed to make the cornbread can vary from one occasion to the next. If you find the batter is too stiff to work, add additional milk, a spoonful at a time, until it is of spreadable consistency. I prefer my cornbread unadorned, but chiles and cheese can be added to the batter if you'd  like yours to have a bit more kick or flavor.  This was a welcome addition to our table today. I had planned to grill, but the weather turned cold and we are back in heavy sweaters and ended up having chili for dinner. This was a perfect accompaniment. I think those of you who try the cornbread will enjoy it. Here's the recipe.

Masa Cornbread...from the kitchen of One Perfect Bite courtesy of Bon Appetit and Chow.com

Ingredients:
1 cup masa harina
1/2 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 to 3 tablespoons sugar
1-1/2 cups milk
2 eggs
4 tablespoons (1/4 cup or 1/2 stick) butter, melted plus 1 tablespoon for skillet

Directions:
1) Place a 10-inch cast iron skillet on center rack of oven. Preheat oven to 425 degrees F.
2) Whisk masa, cornmeal, flour, baking powder, sugar and salt together in a large bowl.
3) Whisk milk, eggs and 4 tablespoons butter together in a small bowl.
4) Add wet ingredients to dry ingredients. Stir to combine. Do not over-mix.
5) Film bottom and sides of hot skillet with reserved tablespoon of butter. Spoon batter into skillet and smooth top.
6) Bake for 20 to 25 minutes until the edges are browned and a tester inserted into the center comes out clean. Cool in pan or on a rack slightly before serving. Serve war. Yield: 8 to 10 servings.










One Year Ago Today: A Proper Gin and Tonic


















Two Years Ago Today: White Wonder Cake
















Three Years Ago Today: Fee Fi Pho Bo

Enchiladas con Huevos

From the kitchen of One Perfect Bite...Eggs that had been boiled for a deviling that never happened were the inspiration for these unusual enchiladas. The dish, which appeared in Country Woman magazine a decade ago, was originally meant for a company breakfast or brunch. Years ago, I made it at Easter time and I still make it for a light family supper when I have a surfeit of eggs that must be dealt with. The enchiladas are very easy to make and while they'll never be on anyone's final meal request, they are enjoyable and pleasant enough to eat. While the recipe calls for corn tortillas, the flour variety also works well here. I'm sure you know that corn tortillas can be softened for rolling by wrapping them in damp paper towels and "nuking" them on HIGH power for about 30 seconds. I suspect you already have the ingredients to make these in your refrigerator and pantry. If you have no taco sauce an excellent recipe for the famous Taco Bell sauce can be found here. If you start preparation of this dish with eggs that are already hard boiled you can have these enchiladas on the table in about 30 minutes. If you need directions for making perfect hard boiled eggs you can find them here, but the time required to boil them must be factored into your preparation time. This is a nice dish for busy days. Here's the recipe.

Enchiladas con Huevos...from the kitchen of One Perfect Bite inspired Linda Braun

Ingredients:
8 hard-cooked eggs, chopped
1 small can (8-1/4 ounces) cream-style corn
1-1/2 cups shredded pepper Jack cheese, divided use
1 can (4 ounces) chopped green chilies
1/4 cup + 1 tablespoon chopped cilantro, divided use
1 tablespoon taco seasoning
1/4 teaspoon salt
8 corn tortillas, warmed
1 bottle (8 ounces) mild taco sauce
Sour cream, optional

Directions:
1) Spray a 13 x 9-inch baking dish with nonstick cooking spray. Preheat oven to 350 degrees F.
2) Combine eggs, creamed corn, 1 cup Jack cheese, green chilies, cilantro, taco seasoning and salt in a medium bowl. Spoon 1/2 cup of mixture down center of each tortilla. Roll up tightly. Place, seam side down, in prepared baking dish. Top with taco sauce. Sprinkle with reserved 1/2 cup cheese..
3) Bake, uncovered, for 15 minutes or until heated through. Sprinkle with reserved 1 tablespoon cilantro. Serve with sour cream if desired. Yield: 8 servings.








One Year Ago Today: Southwestern-Style Skillet Chicken with Rice and Black Beans
















Two Years Ago Today: Old World Rye Bread