65023 jewish southwestern tsimmes stuffed chilies Recipes

butter or margarine, chopped onion, celery stalks, sliced, college inn light & fat free chicken broth 50% less sodium, del monte whole kernel corn , no salt added, drained, diced green chilies, drained, chopped fresh parsley, poultry seasoning, dried oregano leaves, dry cornbread stuffing crumbs, chopped pecans, preferably toasted

chorizo sausages, yellow cornmeal, salt, baking powder, baking soda, buttermilk, eggs, lightly beaten, unsalted butter, melted, canned cream-style corn, grated monterey jack cheese, peeled green chilies, diced, onions, grated, minced fresh cilantro

ground beef, pork tenderloin, cut into 1/2 inch cubes, bulk italian sausage, onions, chopped, celery ribs, diced, green pepper, diced, garlic cloves, minced, diced tomatoes, undrained, pinto beans, rinsed and drained, kidney beans, rinsed and drained, chopped green chilies, tomato sauce, beef broth, tomato paste, chili powder, ground cumin, lemon juice, king arthur unbleached all-purpose flour, dried oregano, brown sugar, salt, pepper, bay leaves

ground chuck, onion, chopped, taco seasoning, corn, drained, black beans, undrained, tomato soup, water, jalapeno pepper, diced, sour cream, shredded cheddar cheese, green onion, sour cream, crushed tortilla chips (optional) or chili cheese corn chips (optional)

olive oil, chopped onion (about 1 1/2 cups, jalapeno, seeded and chopped, garlic clove, finely chopped, chili powder, ground cumin, boxed roasted red pepper and tomato soup, black beans, rinsed and drained, reduced-fat sour cream, chopped fresh cilantro, firm-ripe diced peeled avocado cilantro sprigs (optional)

cornbread stuffing (unseasoned) or use fresh cornbread that you have crumbled and allowed to dry (i smash the cubes so that they are more crumbled then cubes, but that s just my preference for stuffing), toasted pumpkin seeds, unsalted butter, ears of fresh corn ; kernels cut off the cob (or 1 cup frozen corn, thawed), onion, diced, jalapeno pepper, seeded and coarsely chopped, poblano peppers, seeded and coarsely chopped, dry cured chorizo, diced, chopped fresh cilantro, dried oregano , crushed between your fingers, cumin powder, salt and freshly ground pepper, to taste, low-sodium or homemade chicken stock , or as needed

chili powder, ground cumin, salt, boneless skinless chicken breasts, olive oil, garlic cloves, minced, prepared salsa, dijon mustard, wisconsin monterey jack cheese or 1 cup monterey jack pepper cheese, shredded, chopped green onions or 2 tbsp cilantro

chili powder, ground cumin, minced garlic, kosher salt, skirt steak , cut into 2-inch pieces, low-fat sour cream, low-fat milk, chopped green onion, olive oil, diced poblano peppers (1/2-inch), corn kernels, coarsely chopped romaine lettuce (2 quarts), sliced california ripe olives, pinto beans, rinsed and drained, crumbled cotija cheese

pitted prunes, peeled carrots, cut in chunks, sweet potatoes (about 2 lb), peeled and diced, honey, nutmeg, cinnamon, salt, lemon juice, orange juice, chopped fresh coriander, green or red anaheim chilies

cream cheese with chives and onions, garlic powder, drained pickled jalapeno pepper (from 12-oz jar), canned whole kernel corn, drained, taco shells, coarsely broken (from 4.6-oz box), chili powder, boneless skinless chicken breasts (about 1 1/4 lb), butter, melted, buttermilk, honey, shredded mexican blend cheese (4 oz), salsa, sour cream

cornmeal, milk, egg beaten, vegetable oil, salsa, monterey jack cheese shredded, cooked chicken diced, sour cream, southwestern-style corn 11 oz, chili powder, salt

cooking oil, green bell pepper, chopped, onion, chopped, minced garlic, sirloin roast, cut into 1/2-inch cubes, chili beans, diced tomatoes, tomato sauce, water, mild chili powder, ground cumin, ground nutmeg, or more to taste, salt, ground black pepper, lime, juiced, drops worcestershire sauce

vegetable oil, onions, diced, garlic cloves, minced, red pepper, diced, boneless skinless chicken breasts, cubed, jalapeno peppers, seeded, finely chopped, ground coriander, chili powder, ground cumin, fire roasted diced tomatoes with juice, great northern beans, drained and rinsed, smokey chili peppers, fresh lime juice, frozen corn kernels, thawed, salt , to taste, pepper , to taste, sour cream, red onion, finely chopped, fresh cilantro, chopped

chilies or 6 -8 medium bell peppers or 15 -20 jalapenos, couscous, chicken stock, tomato juice, ground coriander, pine nuts, minced fine, grated monterey jack cheese, chopped green onion, raisins

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

chili powder, cayenne pepper, cumin powder, garlic powder, onion powder, dried oregano, salt, sour cream

chili powder, ground cumin, canola oil or 1 tbsp pumpkin seed oil, fresh lime juice, turkey breast, chicken broth, reduced sodium , if needed

chili powder, onion powder, ground cumin, ground coriander, dried oregano, dried basil, dried thyme, garlic powder