*** A WORD FROM THE KITCHEN ***It's Cinco De Mayo Sunday and that means we need
something with a little salsa. How about a Mexican
casserole? Here's a quick idea to celebrate Cinco
at home with. This CHILAQUILLAS works best using
the thick, round tortilla chips but you'll want to
avoid using the big thin "restaurant style" tortilla
chips (like the big, white Tostitos chips), since
they turn into mush before they're done cooking.
Looks like pretty basic ingredients but all together
the result is a sure belly pleaser.
My readers love easy and this one really fits the bill.
Check out the BONUS recipe for you in today's "Corner"
that's a twist on the every day salsa and doesn't even
use tomatoes either....this would be a great refresher
all Summer long.
Enjoy with some sangria or your favorite margarita!
Marzee
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RECIPE: CHILAQUILLAS*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
1 medium package of sturdy tortilla chips
1 1/2 cups chunky Mexican salsa
1/2 cup green or red pepper combination, chopped
1 cup cooked beef or chicken
12 California-style black olives, sliced
1 cup Monterey Jack, shredded
2 cups Cheddar, shredded
1 cup sour cream
DIRECTIONS:
Preheat oven to 325 degrees, and grease a shallow
10-inch casserole. Layer casserole with half the
chips and salsa. Top with green pepper and meat,
plus half of both cheeses. Repeat using remaining
chips, salsa, and cheeses. Top with sour cream.
Bake for 30 minutes. Let stand for another 10 minutes
before serving.
Yield: 6 Servings
Category: Casseroles
~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*Here's a bonus recipe today for
MELON PEPPER SALSA(you'll never go back to the jarred stuff)
INGREDIENTS:
1 red bell pepper, seeded and diced medium
1 green bell pepper, seeded and diced medium
1 yellow bell pepper, seeded and diced medium
1 cup cantaloupe, diced medium
1/3 cup fresh cilantro, finely minced
1/3 cup fresh parsley, finely minced
DIRECTIONS:
In a medium bowl place all of the ingredients and toss
them together. Cover the bowl and refrigerate the salsa
for 1 hour before serving it.
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