Guest Author - Launa Stout
Each family has their own traditions for food on Christmas Eve.
Our family likes to make and share an ethnic feast, and we like to make it quick and easy!
This year we are going Southwestern- Yum!
Fried Chile Cheese
Ingredients:
1 (12-oz) round queso fresco (cheese)
1 jalapeño pepper, finely chopped
2 tablespoons all-purpose flour
1 teaspoon seasoning
1/4 cup olive oil (+ additional for dipping)
Easy Advance Preparations:
• Cut cheese into eight wedges; then cut across each wedge to, but not through, outer edge.
• Chop jalapeño.
3 easy Steps:
1. Fill each cheese wedge with peppers (about 1/2 teaspoon); press cheese together to close.
2. Preheat large sauté pan on medium-high 2–3 minutes. Combine flour and Complete seasoning; coat cheese, shaking off any excess.
3. Place oil in pan, then add cheese; cook 15–30 seconds on all sides or until golden brown. Drain on absorbent towels; serve with olive oil for dipping.
Texas Salad- Layered Chicken and Beans
Ingredients:
1 (9-ounce) package refrigerated cooked Southwestern chicken (or leftover chicken or turkey)
2 tablespoons fresh cilantro
1 large tomato
2 cups lettuce
4 salad shells
1/4 cup shredded Cheddar cheese
1/4 cup reduced-fat sour cream
1 (16-ounce) can pinto beans
1 tablespoon pimentos
1/4 cup balsamic vinaigrette salad dressing
1/4 teaspoon chili powder
1 tablespoon barbecue sauce
1/2 teaspoon seasoned salt
2 tablespoons jalapeño peppers (optional)
4 easy Steps:
1. Drain and rinse beans. Place into medium mixing bowl.
2. Stir into beans: pimentos, salad dressing, chili powder, barbecue sauce and seasoned salt.
3. Rinse tomato and cilantro. Chop cilantro and add to beans. Dice tomato into 1/4-inch cubes and set aside.
4. Cut chicken into bite-size chunks and stir into beans. Chill until ready to serve.
Line each salad shell with 1/2 cup lettuce.
Add layers in this order: bean and chicken mixture, tomatoes, cheese and sour cream.
Top with jalapeño peppers and serve.
Mexican Chicken Tortilla Soup
Ingredients:
1 chilled Deli rotisserie chicken
1 jalapeño pepper, finely chopped
2 green onions, thinly sliced
1 avocado
2 (32-oz) boxes reduced-sodium chicken broth
1 teaspoon adobo with pepper
1/4 teaspoon pepper
1 cup water
1 tablespoon cornstarch
Juice of 1 lime
1 tablespoon unsalted butter
5 cups bite-size corn tortilla chips
Easy Advance Preparations:
• Remove chicken from bones; chop coarsely (about 4 cups).
• Chop jalapeños; add to chicken.
• Slice onions. Cut avocado into bite-size pieces.
3 easy Steps:
1. Combine broth, adobo, and pepper in large stockpot; bring to a boil on medium-high.
2. Combine water and cornstarch. Stir chicken and cornstarch mixtures into broth; let boil 2–3 minutes, stirring often, or until slightly thickened.
3. Remove soup from heat; squeeze juice of lime into soup. Stir in butter, avocados, and green onions.
When ready to serve, stir in tortilla chips or line serving bowls with chips and spoon soup over chips. Serve.
