Tag Archives: southwestern

Southwestern Queso Chili, Yall…

southwesternquesochili

2 lb. Chicken, thawed
1-2tsp Organic Cold Pressed Coconut Oil
1 Frozen Pkg. Sweet Pepper and Onion Mix

1c Chicken Broth (I use Cube, crushed/Water)
1 can Northern Beans, drained
1 can Chili Beans, UNdrained
1/2c canned Southwestern Corn (Poblano/Red Pepper)
1tsp McCormick Brick Oven Seasoning
1tsp Chili Powder
1tsp Dried Oregano
1/4tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt

1.5c Pico De Gallo (I use tTt’s Recipe)(Last hour)
1/3c+2T can Queso Blanco Sauce (Monterey Jack Sauce) (Last hour)

Cube thawed Chicken. Heat Coconut Oil in skillet. Cook (Or mostly cook) Chicken with Frozen Pepper/Onion Pkg. Add Chicken/Pepper/Onion mix and ALL the Juices into crock. Add rest of ingredients, except Pico de Gallo and Queso Blanco. Last hour, stir those in.
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Round em’ Up Rolls (Southwestern Egg Rolls)

Southwestern Egg Rolls 1
Chicken Mixture:

3 Frozen Chicken Breasts, boiled (In water with 3 Chicken Broth Cubes)*
1/2c Mild Salsa
1/4c canned Corn with Peppers/Onions, drained
1c canned Black Beans, drained
3/4c Spinach, chopped
1.5tsp Jalapeno, deseeded, minced
1/3c Onion, chopped small
1.5tsp McCormick’s Grill Mates Montreal Steak Season
1/2tsp Chili Powder
1tsp Dried Parsley
1/4tsp Cumin
1/4tsp Red Pepper Flakes
1tsp Grated Parmesan and Romano Cheese (Store shelf kind)

Egg Rolls
Shredded Mozzarella Cheese, for topping (Monteray Jack works)

Boil Chicken in water with 3 CRUSHED chicken broth cubes. Shred.  Add in rest of chicken mixture. Add to egg rolls. Sprinkle on cheese. Roll. Heat skillet, spray with Butter Flavor Cooking Spray. Brown all sides. GREAT ALONE! Or serve with Salsa Con Queso or Salsa and Sour Cream.
(I premade chicken mixture in late morning and rolled them that night. Allowing mixture to sit, blending flavors. Just reheated when time to roll-Great Time Manager, as well.).
FREEZER FRIENDLY– Single layer, separately, onto plate sprayed with non stick butter spray. Freeze. Once frozen, throw into freezer safe bag.

*3 chicken breasts from a 3lb frozen bag. Made about 11 rolls.
*You can try to skip Montreal, and in it’s place a good sprinkle of Ranch Dressing Seasoning Packet (Not entire packet), or do both- Montreal and Ranch! There’s been times I used a good sprinkle (Not all) taco season packet with a good sprinkle (Not all) wishbone ranch dressing packet with sprinkle of sea salt, parm. cheese, red pepper flakes, and skipped rest of seasons. Many options to Southwestern Egg Rolls.
The given recipe, above, is our favorite!

Similar Recipes:

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YEE HAW Fritta-TAW (Southwestern Frittata)

Southwestern Frittata

10 Eggs
1/2 lb. Sweet Italian TURKEY Sausage
1/2 lb. bag Frozen Diced Potato Hash with Peppers*
1 sm. Onion
3/4c + 1/4c Shred. Mild Cheddar Cheese
2T + 2T Parmesan Cheese (Store shelf kind)
1/4tsp Paprika
1/4tsp Pepper
1/2c Queso Cheese Dip
1/4c Grape Tomatoes, sliced
1/4c Spinach, chopped

Remove sausage from casings. Brown in skillet adding in frozen hash and onion.
In bowl whisk 10 eggs, queso, seasoning, 3/4c cheese, and 2T parm. cheese. Using a Buttered oven safe dish (You will be baking soon), add the potato mixture. Stir in tomatoes and spinach. Turn stove top to Med. heat and pour eggs over. Cover. Allow to cook a few minutes. Then do a slight stir of the bottom, to get eggs underneath. Then cook about 6 more minutes. Then top with 1/4c cheese and 2T parm. cheese. Bake in oven at 425 for 10-15 minutes. Broil til top is browned.
Optional: SERVE with 1tsp Salsa and 1tsp Sour Cream.

*I used Ore Ida’s Potatoes O Brien with onions and peppers.
***TIP: I’ve heard that a pinch of baking soda in with the eggs, makes it fluffier. Have yet to try!
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