Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
lack beans, drained whole kernel corn, finely diced red bell pepper
ut 1 3/4 cups corn kernels, cilantro and jalapeno in
Combine corn and broth in blender or food processor and puree. In 3-quart saucepan, combine butter and corn mixture.
Simmer slowly 5 minutes.
Add milk, garlic, oregano, salt and pepper and bring to a boil.
Reduce heat and add chilies and chicken.
Simmer 5 minutes.
Remove from heat, add cheese and baking soda (to prevent curdling), and stir until cheese is melted.
Ladle soup into bowls and top with tomatoes.
Serve with tortilla chips.
Whisk together oil, lime juice salt and pepper.
Rinse black beans.
Cook corn in microwave.
Add all ingredients in a bowl and mix.
Melt butter in saucepan.
Add onion & pepper. Cook until translucent. Gently stir in milk, soup, corn, sausage, green chilies, swiss cheese and pepper. Bring the stew to a boil and serve.
Delicious.
an.
Puree 1 can corn,1 can tomatoes and 1
In a large heavy skillet heat oil over medium-high heat.
Cook and stir the corn and onion in hot oil for 5 minutes.
Stir in the zucchini and cumin.
Cook and stir about 3 minutes more ou until the corn is just tender.
Remove from heat.
Stir in tomatoes, cilantro, salt and hot pepper sauce.
In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.
Place black beans and corn in 4 qt crock pot.
Top with 1/2 cup salsa.
Lay chops on top.
Top with remaining salsa.
cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.
Cut chicken and potatoes into 3/4\" chunks.
Heat the oil in a non-stick skillet and brown the chicken, about 5 minutes.
While the chicken is browning, cook the potatoes in the microwave until just tender (8-10 minutes on high.) .
Add the potatoes to the chicken and saute until they are both lightly browned.
Add the corn and salsa and stir until mixed and heated through.
epper.
Add 2 teaspoons Santa fe seasoning; toss well.
Add
c. Griffin's Old Santa Fe Picante Sauce. Mix well and
brown beef with chopped onion and drain.
mix all ingredients (do not drain cans) together.
bring to a boil.
cover and simmer 30 minutes minimum.
top servings with sour cream and shredded cheddar if desired.
serve with tostida scoops.
This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.
Take a slice of bread, sprinkle some cheese and bake it in the toaster oven until crispy and cheese is melted.
Enjoy with Griffin's Old Santa Fe Picante Sauce!!!
Place beans in heavy medium saucepan with enough cold water to cover.
Bring to boil.
Remove from heat.
Cover and let stand 1 hour.
Drain beans.
Place beef in large bowl.
Season with salt and pepper.
Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well.
Add flour and toss to coat.
HEAT oven to 375\u00b0F.
COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson(TM) Chipotle Mayo.
Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
Season with salt and pepper.
Vegetable or corn oil, for drizzling, plus 2
ve approximately 3 cups of corn kernels from 4 cobs