5248 southwestern elephant ears Recipes

fajita seasoning, fresh corn kernels (about 4 ears ), fresh lime juice, divided, minced fresh cilantro, chopped red onion, garlic cloves, minced, black beans, rinsed and drained, roasted red bell peppers, drained and chopped, diced peeled avocado, light ranch dressing, minced canned chipotle chiles in adobo sauce, packaged chopped romaine lettuce, chopped skinless, boneless rotisserie chicken, preshredded reduced-fat mexican blend or cheddar cheese, unsalted baked tortilla chips, crumbled (about 2 1/2 oz), bottled sliced peeled mango, chopped, sliced green onions, sliced radishes

chipotle chiles in adobo sauce, red potatoes, fresh corn kernels (about 3 ears ), chopped celery, chopped red onion, chopped red bell pepper, chopped fresh cilantro, black beans, rinsed and drained, jalapeno pepper, seeded and finely chopped, fresh lime juice, canola oil, salt, freshly ground black pepper

cooked brown rice, fresh corn kernels (about 2 ears ), coarsely chopped zucchini, grated carrot, diced plum tomato, diced red bell pepper, chopped green onions, diced red onion, chopped fresh cilantro, fresh lime juice, canola oil, minced seeded pickled jalapeno peppers, kosher salt, chili powder, freshly ground black pepper, black beans, rinsed and drained

fresh lime juice, olive oil, ground cumin, minced garlic, maple syrup, chipotle hot sauce, shrimp, peeled and deveined, ears shucked corn, chopped romaine lettuce, chopped green onions, chopped fresh cilantro, black beans, rinsed and drained, tomatoes, chopped, baked blue corn tortilla chips (about 1 1/2 cups), light sour cream, diced peeled avocado, lime wedges (optional)

fajita seasoning, fresh corn kernels (about 4 ears ), fresh lime juice, divided, minced fresh cilantro, chopped red onion, garlic cloves, minced, black beans, rinsed and drained, roasted red bell peppers, drained and chopped, diced peeled avocado, light ranch dressing, minced canned chipotle chiles in adobo sauce, packaged chopped romaine lettuce, chopped skinless, boneless rotisserie chicken, preshredded reduced-fat mexican blend or cheddar cheese, unsalted baked tortilla chips, crumbled (about 2 1/2 oz), mango, peeled and chopped, sliced green onions, sliced radishes

sugar, all-purpose flour, baking powder, salt, ground cumin, eggs, whipping cream, butter, melted, fresh corn kernels (about 12 ears ), chopped green chiles

fresh lime juice (about 2 limes), extravirgin olive oil, freshly ground black pepper, salt, fresh corn kernels (about 3 ears corn), grape tomatoes, halved, chopped fresh cilantro, chopped red onion, canned diced tomatoes and green chiles, drained, black beans, rinsed and drained

green giant southwestern style corn, drained, original rotel, drained, sliced black olives, drained, green onions, sliced, shredded cheddar cheese, sour cream, mayonnaise, low salt taco seasoning (optional)

refrigerated fettuccine, red gold diced tomatoes with jalapenos, southwestern chicken strips, cut into pieces (i use tyson brand ), shredded monterey jack cheese, avocado, peeled and chopped (optional)

cooked chicken (preferrably precooked or leftover) or 1 -2 chicken breast, shredded (preferrably precooked or leftover), southwestern ranch dip (tostitos brand or meijer has 1 of their own), whole wheat noodles, shredded taco cheese, plain breadcrumbs, cream of chicken soup, water

ranch dressing, old el paso taco seasoning mix (from 1.25-oz. package), head romaine lettuce, shredded (4 cups), frozen southwestern-flavored cooked chicken breast strips, thawed, finely chopped, shredded monterey jack pepper cheese (8 oz.), cooked bacon, crumbled, hard-boiled eggs, peeled, finely chopped, tomatoes, chopped (roma , 1 cup), avocado, pitted, peeled and finely chopped

dried parsley flakes, dried minced onion, chili powder, dried chives, ground cumin, salt, southwestern dip mix, sour cream, mayonnaise

chunky salsa, chopped fresh cilantro leaves, scallions, white and green parts, chopped, southwestern dry marinade mix (from a packet), restaurant-style tortilla chips, vegetable oil cooking spray, tex-mex taco seasoning

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.

mixed baby salad greens, oscar mayer southwestern seasoned chicken breast strips, hard-cooked egg, chopped, black beans, drained and rinsed, mexican style shredded four cheese, bacon , crisply cooked, crumbled, ripe avocados, peeled, sliced, halved cherry tomatoes, ranch dressing, taco bell home originals thick n chunky medium salsa

eggs, mexicorn or southwestern corn,drained, mexican style shredded cheese blend, mild salsa, scallions,sliced, tb chopped, fresh cilantro

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

frozen chopped spinach, thawed, fajita seasoning mix, chicken broth or water, refrigerated southwestern-flavored chicken breast strips, chopped, black beans, rinsed and drained, yellow corn with red and green bell peppers, drained, shredded monterey jack cheese with peppers, flour tortillas, salsa