Saturday, February 11, 2012

Chicken Chimichangas

Might be good with  Natalie's Corn Salsa...

2 1/2 cups cooked chicken, shredded
2/3 cup salsa
1/2 cup diced onion
1/2 tsp. Oregano
1/2 tsp. Cumin
1/2 cup butter, melted
1/4 tsp. salt
1 Tbsp. Flour
veggies (carrots, peas, peppers)
2 cups grated cheese
8 flour tortillas

Mix the first 9 ingredients together & simmer 5 minutes at medium heat. Remove from heat and add cheese. Brush outside of tortillas with butter. Place mixture on inside. Fold ends in and roll. Place in a baking dish. Bake at 475 for 15 minutes or until golden brown. Serve with lettuce, sour cream, cheese and guacamole, etc.
Also good with pork instead of chicken.

Thursday, February 9, 2012

Corn Salsa

1/2 cup Olive oil
1/2 cup White vinegar
1 pkg Ranch dressing mix

2 cans Mexicorn, drained
1 can black beans, drained
4 Roma tomatoes, chopped small
1/2 Red onion, chopped small 
2 Avacados, chopped

In a large mixing bowl, whisk together the olive oil, white vinegar, and  the powdered ranch dressing mix.  Add beans and veggies and mix well.  I always add the avacado last, right before serving.  It's almost better on the second day... although the avacado will turn a little brown - but will still taste delicious!