Southwest Chicken Quesadillas

I made up a new recipe today. My dad was the Guinea Pig. Thanks Dad for being the ever supportive taste tester.

3 boneless, skinless chicken breasts
Mesquite grill seasoning

1 can black beans
1 can yellow corn
1 1/2 cups salsa
2 cups shredded cheese (Mexican blend, Monterey Jack, or Cheddar)

6 Burrito size tortillas

Dipping Sauce:
2 cups Ranch Dressing
2 tsp mesquite seasoning rub

Cook chicken in skillet, sprinkle rub liberally while cooking. You want your chicken pretty seasoned.
Drain cans of beans and corn, and mix in bowl with salsa.

Preheat oven to 400 degrees.
Divide bean mixture evenly on six tortillas, and top each with one half of ea sliced chicken breast and 1/3 cup of cheese. Fold tortillas in half (Omelette style), and place three on cookie sheet. Bake for 10-15 minutes, or until cheese is melted and tortilla is golden brown.

Slice each quesadilla into 4 pieces. Serve with ranch dipping sauce.

Serves: 6... or 4 hungry bears.

Sweet Pork Enchiladas

My family had an enchilada cook off this past weekend (pictures to follow, I promise!) and my recipe landed me in second place. There were 31 people, 5 tables, 6 bowls of tortilla chips, and 11 full pans of different enchiladas. This is our 5th or 6th recipe competition in our family, and they always are loud, crowded and delectable. These enchiladas have a first place taste, no matter what those 31 voters thought of my delicious dish;)

Refer to a previous posting of Cafe Rio Pork for full direction of meat preparation.

3 lb pork butt/shoulder roast -- bone in or out, whatever you feel is best. (or on sale)
3 cans tomato sauce
1 cup brown sugar
2 cups Dr. Pepper (divided)
1 tbsp minced garlic

Whisk last 4 ingredients, and pour over meat in slow cooker. Cook on low 4-6 hours, until meat is fork tender. Remove roast, shred meat removing fat and bones and place back in sauce to cook for 1-2 more hours, adding extra Dr. Pepper)

Black beans
2 cans black beans
1 tsp garlic powder, or 1/2 tsp minced garlic
1/2 small onion, finely minced
1/2 tsp salt
1 tsp dried oregano

in small pan, saute onion in small amount of oil, until clear. Add in beans, with liquid from cans, with rest of ingredients. cook until heated through.

Cilantro Lime Rice
3 Cups cooked rice
3 tbsp chopped cilantro
1 tbsp lime juice
1 tsp salt
1 tbsp chopped pickled jalepeno

mix together, set aside.

2 cups shredded Monterey jack cheese
10 tortillas
1 Can tomato sauce

** Separate meat from sauce out of slow cooker using slotted spoon, add extra can tomato sauce to cooked sauce**

In 9X13 pan, spoon out 1 cup of liquid from pork on the bottom. (spreay with cooking spray before!). Assemble each enchilada with 1/4 cup each of rice and beans, and equal amounts of meat. Sprinkle with small amount of cheese. Roll and place in pan. After assembling, top with remaining sauce from pork and remaining cheese. Bake at 350 degrees for 20 minutes, covered with aluminum foil.

Go win an enchilada competition, or really impress your friends and family, or, eat by yourself for a week.

Baked Chimichangas--trying to be healthy

Baked Chicken Chimichangas

I got this recipe out of a healthy eating magazine and make it all the time. Only 300 calories per chimichanga  :)

(makes six chimis)

1 1/2 cups cubed chicken

1 1/2 cups picante sauce, divided

1/2 cup shredded cheddar cheese

2/3 cup chopped green onions, divided

1 tsp ground cumin

1 tsp dried oregano

6 (8 inch) flour tortillas

1 tbsp butter, melted

In a small bowl combine the chicken, 3/4 cup of the picante sauce, cheese, 1/4 cup green onions, cumin, and oregano. Spoon 1/2 cup of the mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a square baking dish coated with cooking spray and brush with butter.

Bake uncovered at 375 for 20 minutes and top with remaining picante sauce and green onions.

-Taci

Black Bean and Rice Burritos

This is my go to vegetarian dish when I know I am cooking for someone who isn't a meat lover. Very flavorful and can feed a crowd easily!

Black Bean and Rice Burritos

1 package yellow rice (it has saffron in it to make it yellow)
1 can black beans (can use 2 cans if needed)
7 oz can of green salsa verde
1 1/2 cups shredded Monterey or pepper jack cheese
8-10 Flour Tortillas

Cook rice according to package directions, stir in black beans that are
Rinsed and drained. Add half of salsa, and most of cheese reserving 1/3 cup.
Put 1/2 - 3/4 cup of rice mixture in to each tortilla, and roll up placing into
A greased 9x13 pan. After burritos are assembled, top with remaining salsa
And then cheese. Place in 350 degree oven for 20 - 25 minutes, or until Cheese is bubbly.

Café Rio Pork

Literally, it tastes similar to the real deal. My family loved me forever when I made this for a fancy Sunday Meal! Meat works well in tacos, salads, over rice, or in a pulled pork sandwich.
 
Ingredients: 5 lbs pork roast
6 cans tomato sauce
2 cups Dr. Pepper
2 cups brown sugar
 
Directions:
Combine all ingredients but 1 cup Dr. Pepper.
Slow cook in crock pot for four hours
Add last cup of Dr. Pepper.
Slow cook in crock pot for 4 more hours or until pork can be shredded with a fork.
Shred pork and serve.