EVERYBODY’s got da bug…
A real fast easy TexMex dinner for 2 that’s legal on our diet…
You need: a small jar 1 and 1/2 inch—diced canned green chiles
sharp cheddar grated
sour cream
Ortega taco spice
diced chicken bits: I use Foster Farms: Tyson would do. Dice these with kitchen shears.
Embasa jalapenos.
Small flour tortilla (we use the high fiber ones)
In skillet with 1 tbs olive oil: heat the diced chilis over 7 heat on a 1-10 scale until almost all moisture has gone. Add diced chicken. Add about a tsp taco spice. Keep cooking until you’re seeing no moisture. Add a heaping tbs or so of jalapenos. Stir.
Lay out a tortilla. About 1/3 of the way from an edge lay down a fistful of cheese. Lay atop it the chicken chili mix; atop that, more cheese. Roll tightly and lay with the fold-end down in a microwave-safe dish. Microwave until cheese is well melted. Garnish with heaping tbs sour cream and dash of paprika.
You can start this and gather and prep your other supplies while the hot part of this dish is cooking. It comes down to a one-dish cookup followed by a quick assembly. You could do these for a party of 20 without overmuch stress, or cook two, save one for lunch. Moderate the heat to suit. Embasa brand jalapenos are about the mildest. And green chilis have a mild flavor: don’t be afraid of them: you could hardly even call it heat.
You could do this with pork or beef, too. Or do it as plain chili-cheese with tomato, say. One thing to watch is letting it get soppy from cooking. If you end up in a dish with too much water, don’t be shy about blotting the sucker with a paper towel so you don’t have a problem. This can also safely remove an excess of cooking oil, etc.
Tonight, however, neither Jane nor I wanted anything too heavy, so we called out for pizza. One effect of this crud is a towering desire for thin-crust pizza.
No way, José!!! Too hot for me!
Iceballs from the Oort Cloud should take a lesson from Icarus: it’s too hot near the Sun for them.
Vaya con Dios, ISON
Totally off the subject, but with so many cat lovers that post on this site – here is something I saw lately that your hunters would like for Christmas:
http://www.youtube.com/watch?v=NJUJfxhlLl4&list=UU1Rz3vE7ht1ygpJ8q4xpNow
It’s from Kong (disclaimer: I don’t work for them in any way)
http://www.kongcompany.com/products/cats/active-toys/play-spaces/glide-n-seek/
Lol—I’m not sure how long that could stand off feather-eating Sei, but I’ll keep an eye out. Anything that can randomize well enough to intrigue Shu is a plus!
Fun cooking tip: Freeze the chicken for 15-20 minutes (just until firm) to make it easier to handle. You can also make your own ground meat in a food processor this way (cut into 1″ chunks, freeze for 15-20 minutes, pulse in the food processor – do it in batches!)
Works, indeed, and especially if you need thin slices.
Sorry to hear you all are ill. Praying you feel better soon. Happy holidays–here’s hoping Thanksgiving is good anyway!
One Thanksgiving favorite is my mother-in-law’s cranberry-orange relish/sauce:
2 lbs cranberries
6 navel oranges
Peel oranges and quarter them. Toss in meat grinder or food processor with cranberries and coarsely grind them. Makes about 8 cups.
If making for diabetics, use orange zests only, and add stevia extract to taste. Make sure the stevia is organic and without additives.
Enjoy!
Thanks—glad you made it in, J&N, btw.
CJ and Jane, do you two feel a cookbook coming on?
‘Kith and Kin, Writers and Fen’