In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.
Combine pimiento cheese spread, barbecue sauce and paprika in small bowl; mix well.
Divide cheese mixture between 4 tortillas; evenly spread on each tortilla.
Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. Place in refrigerator 2 hours or up to 2 days.
Cut each tortilla into 1/2-inch slices. Serve with a light drizzle of barbecue sauce
venly onto the 4 flour tortilla shells and roll each one
In a medium bowl, mix together the cream cheese and green chile peppers.
Spread the cream cheese mixture evenly on the tortillas. Roll up each tortilla individually. Slice rolled tortillas into bite sized pieces. Dip the pieces in salsa and enjoy!
Lay tortillas flat and spread each with equal amounts of jalapeno cream cheese, pimento cheese spread, and salsa. Layer each tortilla with two pieces dried beef, and sprinkle with green onions. Tightly roll. Cut into bite-sized pieces and secure with toothpicks. Cover and chill in the refrigerator at least 12 hours before serving.
Coat the outside of the pork with kosher salt and put in crockpot.
Cook according to your crockpots instructions, you want the meat to literally fall apart.
Shred the meat, using a couple forks works great.
Put meat on tortilla and add a squeeze of lime.
Roll up and enjoy!
Mix first four ingredients together.
Spread on flour tortilla. Lay ham on top cheese mixture.
Roll up, wrap and refrigerate for 4 - 6 hours before serving.
Place all ingredients except the tortilla strips / chips and shredded cheese into the crockpot, and let cook until desired temperature is reached. Garnish each bowl of soup with the shredded cheese and tortilla strips.
vocado shredded cheese, and crisp tortilla strips.
Serve immediately.
char corn on grill pan.
Fold tortillas into bowl and heat in oven for 10 minutes, 180 degrees (need to work on getting them crispy as this didn't quite work out)
Slice tenderloin into fillets. Hammer down with palm. Season with sea salt, pepper and ground coriander. Cook in 1 tbsp olive oil until not pink inside. Remove to cool.
Make jerk sauce: in blender, mix spring onions, coriander, garlic, ginger, all spice, gr. coriander, chili pepper, soy sauce, tomatoes, vinegar. Add a little water if necessary, although I didn't need it. Add ...
f hot salad oil, cook tortilla wedges, about 4 at a
Preheat oven to 400\u00b0.
In a medium bowl, combine Fiesta Herb with Red Pepper soup mix and tortilla chips.
In a large plastic bag or bowl, combine chicken and egg, beaten with water, coating well.
Dip chicken in tortilla mixture, coating well.
In a 15 1/2 x 10 1/2 x 1-inch jelly roll pan sprayed with no-stick cooking spray, arrange chicken and drizzle with margarine.
Bake, uncovered, for 12 minutes or until chicken is done.
Makes about 24 chicken strips.
Can be served with salsa.
In medium bowl, combine fiesta herb with red pepper soup mix and tortilla chips.
In large plastic bag or another bowl, combine chicken and egg beaten with water, coating well.
Dip chicken in tortilla mixture, coating well.
In 15 1/2x10 1/2x1 jelly roll pan sprayed with cooking spray, arrange chicken; drizzle with margarine.
arge casserole pan.
Dump tortilla chips into the soup, mix
tack with remaining salsa, a tortilla, bell pepper and cheese.
oup into serving bowls, pile tortilla strips into a \"haystack\" shape
hen ready to serve, crush tortilla chips and sprinkle with shredded
rain it and continue the recipe with fresh water.
Chop
This recipe can be prepared in the