Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro. Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then. Cook for a minute, then flip and cook on the other side until the cheese is melted. Add the olive oil and sherry vinegar to a small bowl and whisk. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.įor quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet add 1 burrito-size sun-dried tomato flour tortilla. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Mix and spread the lettuce out on a platter to make a bed for the salad. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.įor veggie taco salad: Slice 1/2 head each of iceberg and romaine. Here are some serving suggestions.įor soft tacos: Lay a warmed fajita-size flour tortilla on a board. The veggies can be used in a number of ways. Cook, stirring frequently, until heated through, 5 to 7 minutes. To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze. Return the first half of the veggies to the skillet and add the black beans and green chiles. Remove from the skillet repeat with the other half of the oil, veggies and seasoning. Taste and adjust seasonings (I almost always add a little sugar.) Pour dressing over salad ingredients, then add salt and pepper. Cook until blackened bits start to appear, 4 to 5 minutes. Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Add half the veggies and sprinkle with half the seasoning. Heat half the oil in a very large cast-iron skillet over medium-high heat. In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Chopped Black Olives 6 whole Roma Tomatoes (or 2 Large. Size) Black Beans (or Kidney Beans), Drained And Rinsed 1/2 c. Serve the salad in individual bowls.In a large bowl, mix together the corn, jalapenos, red onions and bell peppers. Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water 2 ears Fresh Corn, Husks And Silks Removed 1 can (15 Oz.
Drizzle the dressing all over the top, saving some to serve on the side if you'd like. On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Add the macaroni and cook as the label directs. Meanwhile, bring a large pot of salted water to a boil. Slice off the kernels with a sharp knife and set aside. Soak the red onion in a bowl of ice water for 15 minutes drain and pat dry. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Cook the chicken on both sides until deep golden brown on the outside and done in the.
Heat the oil and butter in a large skillet over medium-high heat. Next, make the chicken: Generously season both sides of the breasts. Add the salsa and cilantro and stir to combine.įor the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. First, make the dressing by combining all the ingredients in a bowl and stirring together. Set aside to cool for 5 minutes.įor the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side.
For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning.
0 kommentar(er)
