Miguel's Jalapeno Cream Sauce

This is a copycat recipe of a white queso dip from a yummy little restaurant called Miguel's on Coronado Island in CA.  It's pretty much the best thing ever created to dip tortilla chips in or pour over any Mexican dish. 

2 c. whipping cream
1 c. sour cream
1 tsp. chicken boullion
2 TB clarified butter (I just used regular butter and it was fine.)
1 TB flour
1 jalapeno, minced (seeds and ribs removed)
1 TB jarred jalapeno juice
1 ounce Monterey Jack cheese, shredded
1 ounce sharp cheddar cheese, shredded

Heat whipping cream over high heat.  Stir in sour cream when it's ready to boil.  After sour cream dissolves, reduce the heat to medium.

Stir in boullion and jalapeno juice, and simmer.

Meanwhile, make a roux by adding the flour to melted butter in a small sauce pan.  Whisk until the mixture turns a pale gold.

Increase the heat on the cream mixture until almost boiling and add the roux.  Whisk briskly and constantly until the roux is incorporated. 

Remove from heat and stir in minced jalapeno and the cheeses.

Notes:  I added about double the jalapeno juice than the recipe calls for (depending on how hot your juice is) and some chopped up jarred jalapenos too.  Just play with it until it's as spicy as you like. 

Cafe Rio Pork...

3 lb. pork roast
1 small can diced green chilis
1 package Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic Pouch
2 cups brown sugar
1 cup coke

Cook roast for 4 hours with just some water in the crockpot.  Drain the water out and cut off any fat off the roast.  Then combine green chilis, enchilada sauce packer, and brown sugar in a blender.  Blend ingredients together until smooth.  Add to crockpot.  Then add the coke.  Cook on low or high until roast is ready to shred.  Shred meat and then put back in the crockpot with liquid.  Serve over salad or make a taco.

Zesty Lime Chicken Tacos...

1/2 bottle Kraft Zesty Lime Vinaigrette Dressing
16 oz. jar Salsa Verde
1 can diced Green Chilies
1/2 can diced Jalapeños (optional)
Juice from 2 limes
4-5 Chicken Breast

Combine in crockpot and cook for 4-8 hours or until shreddable.  Shred chicken and then place back into the juice/liquid in the crockpot.  Serve in flour or corn tortillas with cheese, beans, lettuce, and avocado.  We also like to top them with sour cream or cafe rio ranch.  This chicken is also so good in a salad with black beans, tomatoes, and dressing.

Shelly's Salsa

This makes a ton, so I usually half the recipe for just my family.  

Ingredients:

2 cans (15 ounce) Whole Tomatoes with Juice

2 cans (10 ounce) Rotel Tomatoes with Juice (mild or any other variety)

1/2 white onion, chopped

2 garlic cloves, minced

1-2 Jalapenos, finely chopped (seeds and ribs removed for less heat!)

1 teaspoon sugar

1 1/2 teaspoons Kosher Salt (less if you use table salt)

1 teaspoon ground cumin

Black Pepper to taste

2 tablespoons Ketchup

1 cup Cilantro, rough chopped

1-2 Limes, juiced (depending on size of lime)

Splash of white vinegar 

Directions:

Combine all of the above ingredients in a food processor. Pulse until you get the desired consistency you like. Test for seasonings and add some more if needed. Let the salsa sit for at least an hour or so in the refrigerator to let the flavors blend. This will keep for at least a week in the refrigerator. Enjoy!

Instant Pot Refried Beans

• recipe slightly adapted from Mel's Kitchen Cafe
• 
  
• 1 tablespoon olive oil
• 2 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar

1. In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeños, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2. Add the rinsed and drained beans, water, broth, salt and vinegar.
3. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4. Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5. Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6. Refrigerate for up to a week or freeze for several months.

I froze the leftovers in 2 cup increments in quart-sized freezer bags and they thaw and reheat great.  

Instant Pot Mexican Style Shredded Beef

INGREDIENTS

• 2 Tablespoons olive oil
• 3 Pounds beef chuck roast
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 3 Cloves fresh garlic (minced)
• 10 Ounce can diced tomatoes & green chilies
• 1/2 Large onion (sliced)
• 1/2 cup water
• Juice of one lime (about 2 Tablespoons)
• 1/4 cup chopped cilantro
• 3/4 Tablespoon cumin
• 1 teaspoon chili powder

DIRECTIONS

Salt and pepper both sides of the chuck roast.  I had to cut mine into two pieces.

Select the Saute button on your Instant Pot, and add the oil.

Brown the chuck roast on both sides, about 4 minutes per side. Remove the roast to a plate and deglaze the pot with the tomatoes and water.  Then place the roast back into the pot.

Add the garlic and onion slices.

Place the lid on the Instant Pot, select the high pressure setting, and set the timer for 75 minutes

The Instant Pot will beep when it is finished. Allow the built up pressure to release naturally, then remove the lid.

Shred the beef with two forks, I place mine on a large dinner plate.

Remove the tomatoes and onions from the pot and return the shredded beef.  I strain them but keep some of the juice to moisten the meat with.  Add it back into the beef when you put it back into the pot.

Add the lime juice, cumin, chili powder, and cilantro, stir to combine.

Place the lid back on top of the pot until ready to serve. Beef can be used to make tacos, salad, burritos, chimichangas, etc.

Just like Cafe Rio Chicken...

• 2 pounds chicken breasts
• ½ cup zesty italian dressing
• ¾ tablespoon minced garlic
• ½ tablespoon chili powder
• ½ tablespoon ground cumin
• 1 1 oz package dry ranch dressing mix
• ½ cup water

Place chicken in crock pot with a little chicken broth until it is tender and you can shred it..  

Then take chicken out and dump liquid out of crock pot.  Shred chicken and place back in crock pot.  In a separate bowl, combine above ingredients and whisk together.  Then pour over your shredded chicken in your crockpot.  Cook for about 2 more hours.  Enjoy in a tortilla or on a salad with your favorite toppings. 

**Shelly's Instant Pot notes:  I add frozen chicken breasts and all other ingredients to my IP and cook on Manual, high pressure for 12-13 minutes.  Let the pressure naturally release, then open the pot and shred the chicken.  Put it back into the pot and turn on Saute' just for a minute until it comes to a boil.  

Flat Enchiladas

Brown 6 TBS. shortening and 5 rounded TBS. flour
Add 3-4 coups water.  Bring to a boil.
Add 1 (8 oz.) can tomato sauce.  Bring to a boil again

Add:
1 tsp. salt
2 TBS. sugar
2 TBS. chili powder
2 TBS. vinegar
1 tsp. garlic powder
1 tsp. onion powder
1/2-1 tsp. cumin
pepper

Layer friend corn tortillas (just slightly fry the tortillas to make them soft) with sauce and cheese.

Bake at 350 degrees for 25 minutes.  Top with a fried egg.

Hot Corn Dip (or Casserole Main Dish)

1 can whole kernel corn, drained
1 4 oz. can diced green chiles
1/2 c. diced red pepper
1 T. minced jalapeño
2 T. sliced olives
1 c. mayonaise
1 c. grated Monterey or Pepperjack cheese
1/2 c. grated fresh Parmesan cheese

Mix corn, chilies, jalapeño, olives and  red pepper in a medium bowl.  Add  mayo and stir well.  Add cheeses and stir.  Pour/spoon mixture into small casserole dish and bake at 350 until hot.  Serve with corn chips.

You can add cooked, shredded chicken to this to make it a main dish.

Carne Asada

INGREDIENTS:
3 pounds flank steak - tenderized by the butcher or with your meat mallet
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.  Grill the steak to your desired doneness, but don't overcook it!  Slice against the grain into thin strips.  Serve with rice, beans, salsa, sour cream, guacamole, etc. rolled in a tortilla.

Naughty Chicken Enchiladas

These are the best chicken enchiladas I've ever made.  They are a special treat, but everyone I've served them to just dies over them.  The recipe is easy to double and they freeze well.  I like to serve them with black beans and sometimes cafe rio rice.  I got the recipe from kevinandamanda.com


Ingredients:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Direction:
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Easy Chicken Tacos...

1 Rotisserie Chicken, deboned and shredded
12 oz brown rice, cooked
1 Cup Frozen Corn
1/2 Ts Salt
1 Cup Mexican Cheese Blend, shredded
1 Can Diced Tomatoes

1 Jar (16oz) Verde Enchilada Sauce (Kroger brand is REALLY good!! That is Smith's)
1 Pkg tortillas (the fresh ones are the best, the ones you get from Costco) or crisp taco shells

Top with:

Sour Cream

Lettuce


Preheat oven to 450. Spray a 9x13 baking dish with nonstick spray.
Mix first 7 ingredients in a large bowl. Place in the baking dish
Bake at 450 for 20 minutes or until bubbling. Let stand 5 minutes. Spoon sour cream onto tortillas, top with chicken mix and lettuce (we always use spinach) 

Chili Frito Salad

1 cup green onion, chopped
1 cup celery, chopped
1 cup mayo
1-2 cups shredded cheese (Mexican Blend)
2 cans mexican corn (small cans)
2 cans southwest corn (small cans)
6 TBS. ranch dressing

Mix and let sit.  Add Chili Fritos right before serving.

Green Chili Enchilada Casserole

This recipe makes to big batches, for some reason it does not taste the same if you try to half it. So make two batches and share one or freeze the other. This dish freezes nice.

Mix the following ingredients in a pan on medium heat. Heat enough to mix all ingredients well, but do not boil this cream mixture. (visually divide the above cream mixture into 4 equal parts)

1 large (26 oz) can cream of mushroom

1 large (26 oz) can cream of chicken

16 oz tub of sour cream

1 cup of milk

3 (7 oz) cans of green chiles (do not drain)

1 bunch of green onions diced

1 tablespoon of salt

1 tablespoon of pepper

Tear 2 bags of flour tortillas into bite size pieces (divide into 6 piles)

Shred 2 rotisserie chickens (1 for each pan)

you will also need 3 bags of shredded cheese (1 ½ per pan)(divide into 6 piles)

Layer in 2 foil pans the following

a layer of torn tortillas

a layer of cheese

a layer of mixture

a layer of torn tortillas

a layer of cheese

a layer of all of 1 rotisserie chicken

a layer of mixture

a layer of tortillas

a layer of cheese

Bake uncovered on 375 degrees for 35-50 minutes depending on how crunchy you like the top layer.

Freeze uncooked casserole, covered and then bake frozen on 375 degrees for an 75-90 minutes depending on how crunchy you like the top.

Tequila Lime Chicken

I'm going to marinate this tonight and try it tomorrow.

3 whole limes-juiced

5 cloves garlic-peeled

1 whole jalapeno, sliced

1 tsp. salt

1/2 cup cilantro

1/2 cup tequila (optional)

5 TBS. olive oil

4 boneless, skinless chicken breasts

1 cup monterey jack cheese, grated

pico de gallo

beans, pinto or black

mexican rice

sour cream

avocado

tortillas

Combine lime juice, garlic cloves, jalapeno, salt, cilantro and tequila (optional) in a food processor or blender. Pulse until combined. Turn on the blender and drizzle the olive oil in until it's all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a ziplock bag and pour in marinade. Seal bag and marinate for several hours or overnight (preferably).

When ready to cook, remove chicken from bag and place on grill. Cook until completely done. Toward the end of cooking, top with grated monterey cheese and allow to melt. Serve topped with pico de gallo, salsa along with beads mexican rice, sour cream, avocado and tortillas.

Chicken Enchiladas

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2 lg. chicken breasts, boiled in chicken broth and shredded
2 cans cream of chicken soup
~1 c. sour cream
1 sm. can diced green chilies
10-12 small white corn tortillas
Monterey jack and cheddar cheese, shredded
2-3 green onions, finely chopped

Combine soup, sour cream and chilies in a small sauce pan. Warm through. Pour a small amount of sauce in bottom of a 9x13 pan. Cover tortillas with a paper towel and warm in microwave for about 20 seconds. Starting on one end, bend first tortilla in a taco shape and add a small handful of chicken, a large spoonful of sauce and a small handful of Monterey jack cheese. Roll up and place seam side down in pan. Keep doing this until pan is full. You may need to put last 2 or 3 tortillas the other direction in the pan. Pour the rest of the sauce over the top and smooth evenly over tortillas with spoon until completely covered. Sprinkle with another handful or two of Monterey jack and cheddar cheeses. Sprinkle chopped green onion on top of cheese. Cover with foil and bake at 350 for 30 min. Uncover and bake for 5-10 min. longer or until cheese is melted and enchiladas are hot and bubbly. Let stand 10 min. before serving. Top with shredded lettuce and diced fresh tomato.

Salsa Chicken...

2 big boneless skinless chicken breast

1 can cream of chicken soup

1 cup salsa (I used peach salsa)

1 package taco seasoning ( i used half)

1 cup sour cream

Shredded Monterey Jack Cheese

Black Beans (optional)

put 2 chicken breast in crock pot a some water and cook on high until able to shred. Shed chicken and dump out water in crock pot. Put chicken back in crock pot and add chicken soup, salsa, and taco seasoning. 30 minutes before serving add sour cream. Serve over rice. Once dished up top with shredded cheese and black beans if desired.

Chicken Enchilada Soup (crockpot)

1.5 lbs shredded cooked chicken breasts or the meat off a rotisserie chicken
1can diced tomatoes
1 can 10oz red enchilada sauce
1 med. Onion, chopped
1can chopped green chilies
1clove garlic, minced
2 c. Water
1can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 10oz. package frozen corn, or one can drained
1 can black beans, rinsed and drained
Tortilla chips
Sour cream
Cheddar cheese

In slow cooker, combine shredded chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth and spices. Stir in corn and black beans. Cover and cook on low 6-8 hours or 3-4 on high. Break up tortilla chips in the bottom of a bowl, pour soup on chips then top with cheddar cheese and sour cream.

*Shelly's notes: Sometimes I get everything going in the crockpot in the morning and then put the chicken in later once I've had time to cook it or buy a rotisserie chicken. Other times I throw my chicken in the crockpot first and let it cook on high till it's done, take it out and shred it and then put all the ingredients into the crock pot for the soup. Either way, this soup is a great crockpot meal!

Beef Enchiladas...

Enchilada Sauce

1 TB canola oil
2 TBs flour
1 large (28 ounce) can of red enchilada sauce (I prefer Rosarita brand)
2 cups chicken broth
1/2 tsp. salt
2 TBs chopped cilantro (optional)

In a large saucepan, combine oil and flour and whisk together till bubbly. Cook
for 1 minute. Pour in the red sauce, chicken broth, and salt and bring to a boil.
Reduce the heat and simmer for 20 minutes.

Ground Beef

1 1/2 pounds ground beef
1 onion, finely diced (optional)
2 --- 4 ounce cans of diced green chiles
1/2 tsp. salt

Brown the meat with the onions. Partway through browning add the cans of chiles and
salt. Continue to brown the meat till cooked and set aside.

Shredded Beef
Cook frozen roast in crock pot with a little water over night and in the afternoon shred meat. Put meat back in crock pot with the green chilies. Cook for one hour on low and then assemble enchiladas.

Pour 1 1/2 cups of the enchilada sauce on the bottom of a greased 9 X 11 baking dish.

Put meat mixture and shredded cheese in the center of a flour tortilla and roll the enchilada and place the tortilla seam side
down in the pan. This recipe makes about 10 or 12 enchiladas. After using all the meat mixture, cover the enchiladas
with red sauce. I usually don't use the entire rest of the sauce because it can make the tortillas become soggy. Put shredded cheddar or mexican
cheese over the enchiladas and cover with foil.

Bake on 350 degrees for 30 minutes or until all are bubbling.

Black olives, cilantro, and green onions might be available for those who like to have those ingredients on top of the enchiladas.

**I think the shredded beef makes the enchiladas taste more like a Mexican restaurant style enchilada.

Chile Verde...

1 TBS. oil
1 chopped onion
1-2 Minced Garlic
1 diced green pepper
1 1/2 to 2 lbs. boneless Pork Roast
16 oz. jar Salsa Verde
7 oz. can diced Green Chilies
19 oz. can Green Enchilada Sauce
1 tsp. oregano
1 tsp. cumin
salt and pepper
1 lime for juicing

Saute the onion, garlic, and green pepper in the oil until softened. In the crock pot add the roast and the sauteed mixture. Continue to add the other ingredients, except the lime. Stir them together. Cook on high for 5-6 hours. After the pork is tender, shred it and turn the crock pot to low until time to serve. Right before serving squeeze the lime juice over the Chile Verde. Serve with sour cream, warmed black beans, rice, tomatoes, shredded cheese, avocado, and roll into a tortilla.