Good things I made recently
Green tortilla soup
3 C chicken broth
1 C water
15oz can corn
4 corn tortilla cut into strips ~1/2"
cooking spray or oil and brush
2 tbsp olive oil
1 lb shredded chicken (I used a Safeway rotisserie chicken)
1 onion, chopped
2 clove garlic, grated
2 tsp ground cumin
1 jalepeno chili, chopped (original recipe called for 2, but I found that too spicy and I like spicy food. I think 1 would give it flavor without overpowering other flavors)
16oz jar of salsa verde
2 C cilantro, chopped
zest and juice of 1 lime (original called for 2 but I only had 1 and thought it was good...)
2 C jack cheese, cubed or shredded
1 avocado, chopped
sour cream
Preheat oven to 400F
Place tortilla strips on baking sheet and spray with pam or brush lightly with oil
Bake 'til crispy 5-8 minutes
Preheat large pot to med-high
Cook onion and garlic in olive oil. Add cumin.
Add corn and jalepeno.
Add salsa verde, stock, water, and chicken.
Simmer covered for 15 minutes.
Remove from heat.
Add cilantro, lime and lime zest. Season to taste with salt/pepper.
Place tortilla strips in bowls and spoon soup over them.
Top with cubed cheese and avocado and a dollop of sour cream.
Southwestern Quiche
(Ingredients are approximate because I make quiche in a throw-stuff-together way. No measuring.)
1/4 - 1/2 onion diced
2 clove garlic diced
1 tbsp olive oil
6 eggs
1 small can diced green chilis
2 tbsp milk
1 tsp ground cumin
good dash cayenne
several grinds of fresh black pepper
2 C grated pepperjack cheese
1 Pillsbury pie crust (or handmade if you're crafty like that)
Sautee onion and garlic in olive oil. Mix all other things in bowl. Pour into pie crust. Top with a little more shredded cheese. Bake 35-40 minutes at 375F when crust is golden, egg is set (toothpick test), and cheese is getting browned. Serve with sour cream and cilantro garnish.
I just ate this quiche as leftovers for dinner. So good. My favorite quiche I've ever made.
3 C chicken broth
1 C water
15oz can corn
4 corn tortilla cut into strips ~1/2"
cooking spray or oil and brush
2 tbsp olive oil
1 lb shredded chicken (I used a Safeway rotisserie chicken)
1 onion, chopped
2 clove garlic, grated
2 tsp ground cumin
1 jalepeno chili, chopped (original recipe called for 2, but I found that too spicy and I like spicy food. I think 1 would give it flavor without overpowering other flavors)
16oz jar of salsa verde
2 C cilantro, chopped
zest and juice of 1 lime (original called for 2 but I only had 1 and thought it was good...)
2 C jack cheese, cubed or shredded
1 avocado, chopped
sour cream
Preheat oven to 400F
Place tortilla strips on baking sheet and spray with pam or brush lightly with oil
Bake 'til crispy 5-8 minutes
Preheat large pot to med-high
Cook onion and garlic in olive oil. Add cumin.
Add corn and jalepeno.
Add salsa verde, stock, water, and chicken.
Simmer covered for 15 minutes.
Remove from heat.
Add cilantro, lime and lime zest. Season to taste with salt/pepper.
Place tortilla strips in bowls and spoon soup over them.
Top with cubed cheese and avocado and a dollop of sour cream.
Southwestern Quiche
(Ingredients are approximate because I make quiche in a throw-stuff-together way. No measuring.)
1/4 - 1/2 onion diced
2 clove garlic diced
1 tbsp olive oil
6 eggs
1 small can diced green chilis
2 tbsp milk
1 tsp ground cumin
good dash cayenne
several grinds of fresh black pepper
2 C grated pepperjack cheese
1 Pillsbury pie crust (or handmade if you're crafty like that)
Sautee onion and garlic in olive oil. Mix all other things in bowl. Pour into pie crust. Top with a little more shredded cheese. Bake 35-40 minutes at 375F when crust is golden, egg is set (toothpick test), and cheese is getting browned. Serve with sour cream and cilantro garnish.
I just ate this quiche as leftovers for dinner. So good. My favorite quiche I've ever made.