Posts Tagged ‘diced’

  • 1 jar Cookwell & Company Queso Blanco con Chile Verde
  • 1 jar Cookwell & Company Tomatillo Salsa
  • 2 pounds Chicken Breast Fajitas
  • 1 container tri-colored diced Bell Pepper
  • 1 container Diced White Onion
  • 1 can Refried Beans
  • 20 fresh Flour Tortillas
  • 1 package Shredded Cheese

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Oil a 9 X 13 inch baking dish with Olive Oil, line with 10 flour tortillas  over lapping the edge to make a crust.

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Spread Refried Beans over tortillas covering bottom of pan.

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Cut Chicken into bite sized pieces and cook in heavy skillet until no longer pink, add Bell Pepper and Onion, continue to cook until chicken is done.

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Add Salsa and Queso to Chicken and mix to incorporate.  Tear remainder of Tortillas into fourths and place layer on top of refried beansTop this layer with chicken mixture and repeat, ending with Chicken Mixture.

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Top this layer with Shredded Cheese.  Bake in 350 degree oven until bubbling

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  • 1 jar Global Palate Tangerine Miso Dressing
  • 1 pound Salad Shrimp, thawed
  • 1 1/2 cups Israeli Cous Cous
  • 1 lime, cut into wedges
  • 2 Avocados, diced
  • 2 bunches Green Onion, sliced

 

 

 

 

 

 

Cook Cous Cous according to package directions, fluff with fork and place in refrigerator

Combine Tangerine Dressing, Shrimp, Cous Cous, Avocados and Green Onions together in large bowl and mix to incorporate well

 

 

 

 

 

 

Place in Serving Dish and top with Lime Wedges

  • 1 jar Better Than Good Texas Moppin’ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • 1 – 20 ounce container chopped Mango, cut into 3/4 inch chunks
  • 2 – 7 ounce containers Diced Bell Pepper – 3 color
  • 1 tablespoon Adams Reserve Table Grind Black Pepper
  • Central Market Organics Gluten Free Long Grain White Rice
  • Central Market Organics Vegetable Broth

Cook Rice according to package directions, using Vegetable Broth rather than water and Olive Oil instead of butter

Season Shrimp with Black Pepper and set aside

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, saute Bell Peppers for 3 minutes

Add Shrimp and cook until pink

Add Mango and mix to incorporate

Add Moppin’ Sauce and heat through, mixing to incorporate.

Serve over Rice