- 2/3 C.Picante Sauce or your Favorite Salsa
- 1 tsp Ground Cumin
- 1/2 tsp Dried Oregano, Leaves Crushed
- 1 1/2 C. Cooked Chicken, Chopped
- 1 C. Cheddar Cheese, Shredded
- 2 Green Onion, Chopped with some tops
- 8 Flour Tortillas
- 2 Tbs Butter Melted
Preheat oven to 400˚. Mix Chicken, salsa, cumin, oregano, cheese and onion. Place a 1/4 Cup of mixture in each tortilla and fold up placing flap down on pan. brush all with melted butter.
Bake for 20 Minutes or until golden brown. Garnish with cheese onion and salsa.
Sweet Pork
- 2 lbs Pork
- 3 Cans Coke
- 1/4 C. Brown Sugar
- Dash of Garlic salt
- 1/4 C. Water
- 1 Can Sliced Green Chiles
- 3/4 Can Enchilada Sauce
- 1 C. Brown Sugar
Put pork in a heavy duty ziploc bag to marinade. Add a can and a half of coke and 1/4 c. brown sugar. marinade a few hours or overnight.
Drain marinade and put pork, 1/2 cup of coke, water, and garlic salt in crock pot on high for about 3-4 hours. (Or until it shreds easily. Don't let it get too dry) Remove pork from crock pot and drain any liquid left in pot. Shred pork.
In food processor or blender blend 1/2 can coke, chiles, enchilada sauce, and brown sugar. (about a cup or to taste) if its too thick add more coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours then serve.
Black Beans
- 2 Tbs Olive Oil
- 2 Cl Minced Garlic
- 2 Cans Black Beans
- 1 tsp Salt
- 1 tsp Cumin
- 2 Tbs Cilantro
Suate olive oil and garlic in pan then add all other ingredients
Cilantro Lime Rice
- 1 1/2 C. rice
- 1 tsp butter
- 2 cloves minced Garlic
- 1 tsp Lime Juice
- 16 Oz. (2 C.) Chicken Broth
Bring all ingredients to boil, reduce heat, simmer until done. Then add
- 1 Tbs Lime
- 2 tsp Sugar
- 3 Tbs Cilantro
Cilantro Ranch Dressing
- 1 packet "Traditional" hiddeb valley ranch mix (not buttermilk)
- 1 C. Buttermilk
- 2 Tomatillos, husk removed and diced
- 1/2 bunch of cilantro
- 1 clove garlic
- Juice of One Lime
- 1 Jalepeno (remove seeds if you dont want it spicy.)
Mix all ingredients in blender. Store in fridge.
