Kevin's Margaritas
Serves 4 to 6

12 oz Frozen limeade concentrate
6 oz Tequila (or more)
2 oz Triple Set (or other orange flavored liqueur)
  Garlic, minced
1/4 can Water
  Ice to fill blender
  Rimming salt
  Lime sliced

            Place limeade, tequila, Triple Sec, and water in a blender. Fill with ice. Blend until smooth and pour into salt-rimmed glasses. Top with a lime slice. Repeat throughout the evening! 

            Make ahead tip: Make several days in advance and freeze flat in zip top bags. The alcohol prevents them from freezing hard, so they are perfect to spoon into a margarita glass!

 


 

 

 

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"Killer" Chile con Queso
Serves 10-12

1 can

Cream of Chicken Soup
3/4 cup

Evaporated Milk
7oz can Diced Green Chiles
2 tbsp Chopped Jalapenos (optional)
4oz jar Chopped pimento, drained
1 pkg Ranch dip mix
1 can Rotel tomatoes and peppers
1 lb Velveeta, cut into cubes
1/4 cup Minced, fresh cilantro
  Fresh cilantro, chopped for garnish
1 tbsp Tortilla Chips for dipping

Heat in saucepan over low heat, stirring constantly until cheese melts and mixture is combined.

      This queso can be made ahead or even frozen and reheated before event.  Serve warm with chips!

 

 

Molly's Tortilla Soup

Serves 4-6

1 small Onion, diced
3 Roma tomatoes, peeled and diced
1 4-oz can Diced green chiles
1 10-oz can Rotel tomatoes
2 tbsp Minced fresh cilantro
3/4 tsp Cumin
3/4 tsp Dried leaf oregano
4 cups Chicken broth
  Toasted tortilla strips or chips*
  Salt and Pepper to tasted
   
For Garnish:  
  Avacado, diced
  Cheddar cheese, shredded
  Sour Cream
  Minced Fresh Cilantro

Sauté onion and tomatoes in small amount of oil in a saucepan until onion is almost translucent.  Add green chiles and Rotel.  Stir in cilantro and cumin and chicken broth.  Simmer for 10 minutes. Adjust seasonings if needed. To serve:  Place tortilla strips in bottom of bowl.  Ladle soup over and add condiments as desired.  Ole’!

This is great served with tacos for a heavier meal, or with a “side” of fruit for a quick lunch.  Add cooked chicken or prepared taco meat to make more substantial.  This soup freezes well and is great repeated -- so double the batch!

            *To prepare tortilla strips, preheat oven to 375°. Cut fresh corn tortillas into thin strips.  Place in a single layer on baking sheet (lightly spray with olive oil if desired) and bake in oven 10 minutes, or until crisp, stirring if needed.

 

 

 

 

 

Chipotle Chicken Enchiladas with Chile Verde
Serves 6-8

Chipotle Cream Sauce:
Canola Oil
1 Clove Garlic, finely chopped
1 medium Onion, diced
1/2 cup White wine or chicken broth
2 cups Heavy whipping cream
2-3 Chipotle chile peppers (in adobo sauce), finely chopped
7 oz Diced green chiles
6 oz Smoked cheddar cheese, grated
3 tbsp Minced fresh cilantro, divided
Salt and Pepper
Chile Verde:
1 26-oz can Tomatillos, drained
2 cloves Garlic, pressed
2 tbsp Minced, fresh cilantro
Salt and Pepper
2 tbsp Canola Oil
1 medium Onion, chopped
7 oz Diced green chiles
Enchiladas:
12 Corn tortillas
Canola oil to soften tortillas
2 1/2 cups Cooked diced chicken
1 cup Chile Verde
1 1/2 cups Grated Monterrey Jack Cheese, divided
Additional cilantro to garnish

For the Chipotle Cream Sauce: Place the oil in a medium sauté pan and heat it on medium-high until it is hot.  Add the onions and garlic.  Sauté the ingredients for 5 minutes or until the onions are translucent. Deglaze the pan with the wine. Add the chipotle peppers, green chilies and the cream and stir them in.  Simmer the sauce for 5 to 10 minutes until sauce thickens.  Stir in cheese and cilantro. Adjust seasonings to taste          .
For the Chile Verde:  Puree tomatillos, garlic and cilantro in the bowl of a food processor. Adjust seasonings.  Heat oil in a nonstick skillet and sauté the onions and green chilies until the onion is translucent.  Add to tomatillo mixture.

To Assemble Enchiladas: Soften tortillas in a bit of oil in a small skillet heated over medium high heat. Spoon some of the cream sauce over the bottom of a 9X13 casserole dish. Stir together diced chicken with 1 cup of the Chile Verde sauce. Fill a tortilla, add some cheese (reserving ¾ cup of the cheese for the topping), and roll and place seam side down in the prepared pan. Repeat, filling all tortillas. Pour remaining Chipotle Cream Sauce over the enchiladas, then pour over the remaining Chile Verde. Sprinkle with the reserved cheese. Bake in a preheated 350° oven until cheese is melted and enchiladas are bubbly and hot through, about 30 minutes. Sprinkle with additional cilantro and serve hot.

 

 

           
             

Strawberries Mexicano
Serves 6-8

1 cup Heavy whipping cream
1 cup Sour Cream
1 cup Dark Brown Sugar
1 tsp Pure Vanilla Extract
1/4 tsp Ground nutmeg
1/4 tsp Ground cinnamon
3 tbsp Coffee-flavored liqueur
2 pints Fresh Strawberries, washed and halved or thickly sliced

Combine sauce ingredients in bowl of electric mixer and whip until thickened.  Chill until ready to serve.  Spoon sauce over strawberries.  This sauce is delicious as a dip for chunks of fresh fruit - cantaloupe, honeydew melon, bananas, or whole strawberries.  You can prepare the sauce a couple of days ahead if you keep it refrigerated.

 

 

           
           
           

 

 

 


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