Fiesta Quiche

I was in the mood for a quiche for lunch. 

Haven't made a quiche in ages and then I see 

several quiches this week on blogs. 

I had to make one. Luckily I had all the

 ingredients in the house for my Fiesta Quiche.

It's quick and easy. Just mix everything

together and pour into a prepared crust.

Use a large deep dish pie pan.

 I still had one store crust. 

Just unroll and into the pan it goes.

 It's great leftover the next day too. 

You can even cheat and make it without a crust

.....if you're in a hurry.

Fiesta Quiche

5 eggs

1-1/2 C whole milk

1/4 C salsa

1 can diced green chilies

1/2 C finely chopped onion 

2 C  monterey jack/cheddar cheese

9" unbaked deep pie shell

pinch of cumin, salt, chili powder, opt.

Whisk the eggs well. Whisk in the milk,

salsa, onion, green chilies, and 

optional seasonings, Stir in the cheese.

Shape the pie shell into a deep dish pan.

Pour in the filling. Bake @350 45 minutes

until puffed and center is firm.

Let cool for 10 minutes before slicing.

Enjoy! 

Links: Designs By Gollum

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Barbecued Chicken and Black Bean Burritos

This dish is something everyone will like. 

It has an unusual ingredient....barbecue sauce.

Add a salad and you have a fast, tasty and 

nutritious dinner.

 This make 4 large burritos.

 Saute cut-up chicken, onion and garlic.

 Add a can of black beans, and barbecue sauce.

 Stir well and heat through.

 Sprinkle the top with cheese and let it melt.

 Scoop unto tortillas; top with sour cream.

Roll up and enjoy! Easy!

Barbecued Chicken and Black Bean Burritos

3/4 lb boneless chicken breasts, about 3

1 small onion, about 1/2 C chopped 

1 clove garlic, about 1t minced

1 T olive oil

1 can (15oz) black beans, drained and rinsed

1/3 C barbecue sauce

1/2 C shredded cheddar cheese

4 large (10-inch) flour tortillas

1/4 C sour cream

Cut the chicken into bite-size pieces.

Heat oil in a large skillet over medium heat. 

Add chicken, onion and garlic. Season with 

a little salt and pepper; cook for about 8

minutes or until chicken is done, stirring 

occasionally. Stir in  the barbecue sauce and

beans. Reduce heat and stir well to coat the 

chicken with the sauce. Sprinkle the cheese evenly

over the top and continue to cook until the cheese

 melts. Warm the tortillas in a dampened paper

towel in the microwave for about 45 seconds.

Scoop about 1/2 C chicken mixture down the 

center of each tortilla; top with a dollop of

sour cream and roll up.

Enjoy!

Links: Stone Gable

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Crock Pot Cream Cheese Chicken Chile

Here's a super easy crock pot dish.

It starts with  two frozen chicken breasts.

Put all the ingredients in a crock pot.

Drain and rinse the beans.

Give it a stir and top with cream cheese.

Cook on low for 6-8 hours.

If you're home stir after 2 or 3 hours to blend
 in the cheese. Or just stir when you get the chance.
Shred the chicken before serving.

Serve over rice. 

Some chopped cilantro would be nice.

Crock Pot Cream Cheese Chicken Chili

(that's a mouthful!)

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells.
Serves 4

(This would also make an excellent dip!)

Enjoy!

Links: Funky Junk, Stone Gable,
Savvy Southern Style, Designs By Gollum

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Arroz con Pollo

This makes one 9x13 baking dish, but I divided it into two 8x8. One to bake now and one to freeze for later. You can also double the recipe and make two 9x13 dishes. Freeze one for nights when you just want to pop something homemade into the oven and relax.

Gather the ingredients in an assembly line for easy preparation.

 I used three very large chicken breasts and sliced them in half.

Cook your rice, unless you have saved-overs.  

 Spread the rice in the bottom of a greased baking dish.

 Layer on the beans.

 The corn is next.

 Season the chicken on both sides with garlic salt and pepper. Lay on top. 

 Combine the chicken broth, salsa, spaghetti sauce, (I had some leftover from the Spaghetti Pie), 

red peppers, scallions, cilantro, cumin and minced garlic.

 Pour the sauce mixture evenly over the top.

 Sprinkle the cheese over the top.

 If  making one for later. Layer the pan in foil and fold over to seal.

After it's frozen, remove it from the casserole and put it into a freezer bag and label it.
Arroz con Pollo-Date-Bake 350 for 45 minutes
Use within 3 months. Thaw in the refrigerator and bake as directed.

 Bake at 350 for about 45 minutes.

 I like to sprinkle more chopped cilantro on top.

A margarita goes very nicely with this!

Arroz con Pollo

2 C cooked rice

1 15-oz can black beans, drained

1 C frozen corn

6 boneless chicken cutlets

2 t garlic salt

1/2 t pepper

1/2 C chicken broth

1 C salsa

 1 C marinara sauce

1/2 C sliced red pepper

1/2 C chopped green onions

1/4 C chopped fresh cilantro

1/4 t cumin

1 t (about 1 clove) minced garlic

1 C grated cheese

Spray 9x13 baking dish with cooking spray. Spread the rice over the bottom, then the beans, corn and seasoned chicken. Combine the chicken broth, salsa, spaghetti sauce, red peppers, scallions, cilantro, cumin and minced garlic in a medium mixing bowl. Spread the sauce evenly over the dish. Sprinkle the cheese on top. Bake at 350 for about 40-45 minutes.

Enjoy!

(tip: Cook 3/4 C rice and 1-1/2 C water, salt, butter, will give you the 2 C rice in 20 minutes.)
Links: The Charm Of Home, EKats Kitchen

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Chili Spaghetti

This has been a family favorite for years.

It's quick and easy to make for the times we crave something flavorful and homey.

 I usually have all the ingredients in the house.

 Brown the ground chuck with the onion and green pepper.

Stir in the seasonings and chili mix.

Simmer a minute to blend the flavors.

Add the tomatoes, beans and water.

Simmer while you cook the spaghetti. Serve over spaghetti with a dollop of sour cream, shredded cheddar or Jack cheese and chopped fresh cilantro or chives.

Chili Spaghetti
3/4-1 lb ground beef
Salt / Pepper / Garlic Powder mixture
1 medium onion, chopped
1/2 green pepper, chopped (if you have one in the house)
1 pkg. chili seasoning mix
1 can (14-16 oz) diced tomatoes, any flavor, undrained
1 8oz can tomato sauce
1 can (15-16 oz) kidney beans
about 1/2 C water

Brown the ground beef with the onion, Season well with S&P and some garlic powder to taste.
Add the chili mix and stir well to season the meat. Add the cans, undrained, and a little water.
Bring to a boil, then reduce heat and simmer covered at least 10 minutes while you cook the spaghetti.
This is enough sauce for 1 lb spaghetti, cooked.

Add any combo toppings of you choice: shredded cheese, a dollop of sour cream, chopped chives, onions, green onions and I like lots of chopped fresh cilantro, or just plain.

Good served with corn muffins

It also freezes well

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Buenos Dias Breakfast

After an early morning Sunday tennis game, I mixed this up and popped it in the oven. That gave me plenty of time to shower and dress. Iced tea and a salad with citrus segments and sliced avocado were great great accompaniments. You can double the recipe and bake it in a 9x13-inch baking dish.
Buenos Dias!

Mexican Brunch Pie
5 eggs
1/4 C flour
1/2 t baking powder
dash salt
2 T butter melted
1-1/2 C (12-oz) small-curd cottage cheese
1 (4.5-oz) can chopped green chilies
2 C (8-oz) shredded Monterey Jack cheese
                  or a Cheddar/Jack combo.

Beat eggs with; flour, bp, salt, melted butter. Stir in remaining ingredients. Pour into a greased 9-inch
pie pan. Bake 350 for 35-40 minutes, until puffed and golden. serves 4-6. Leftovers can be micro warmed the next day.

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Cinco De Mayo

Chicken Enchiladas

3 C cooked chicken

2 C (8 oz) shredded Monterey Jack cheese

Mexican blend

1/2 C sour cream

1 (4.5 ox) can chopped green chilies

1/3 C fresh cilantro, chopped

Stir together and divide evenly onto

8 (8")flour tortillas,

and roll up. Arrange in a lightly greased 9x13" baking dish. Spray top of tortillas with cooking spray.

Bake 350 for 35-40 minutes until golden.

Topping: 1 C (8 oz) sour cream

1 (8 oz) bottle green taco sauce

combine and spread over hot enchiladas. Sprinkle on garnish.

Garnish: diced tomatoes, chopped avocado chopped green onion, chopped cilantro

OLE'

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