Posts Tagged ‘Shredded Cheese’

  • 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 Cookwell & Company Tomatillo Salsa
  • 4 – 6 Eggs
  • Ham Slices
  • Mexican Blend Shredded Cheese

 

 

 

 

 

 

Place Ham Slices in skillet over medium high heat and fry until just beginning to brown

Crack eggs into pan between ham slices, reduce heat to medium and cook until whites just begin to turn

 

 

 

 

 

 

Pour Salsa over all, leaving Egg Yolks exposed, cover and cook until Eggs are near desired degree of doneness

 

 

 

 

 

 

Sprinkle Shredded Cheese over all and recover for 1 to 2 minutes or until Cheese melts

 

 

 

 

 

 

Remove to serving plates and serve with warm Flour Tortillas

  • 1 container Fully Cooked Pork Carnitas
  • 1 jar That Green Sauce
  • 1 jar Cookwell & Company Queso (Fat Free and Sugar Free)
  • 1 can Crisp and Sweet Corn, drained
  • 1 can Charro Beans, drained
  • 1 bag Shredded Mexican Blend Cheese
  • 12 Corn Tortillas
  • Pico de Gallo

Heat Pork in large pot over medium high heat with 1/2 cup water, break meat apart and cut any large chunks into bite sized pieces.

When hot add:  Green Sauce, Queso, Corn and Beans, mix well to incorporate and heat until bubbling

Tear Corn Tortillas into quarters and place half the torn pieces in bottom of 13 X 9 inch baking dish

Top with half the Pork Mixture, then half the Cheese

Repeat layer with remainder of ingredients, ending with Shredded Cheese

Bake in 375 degree oven for 20 minutes, until golden brown

Remove from oven and place on serving dishes and garnish with Pico de Gallo

  • 1 jar Robert’s Reserve Hatch Pepper & Onion Relish
  • 2 Jiffy Corn Muffin Mix
  • 2 Eggs
  • 1 cup Shredded Mexican Blend Cheese
  • 1 can Sweet & Crisp Corn, drained

Mix all ingredients together well and place in greased 13 X 9 inch baking dish

Bake in 350 degree oven for 25 to 30 minutes

  • 1 jar Cookwell & Company Green Chile Stew
  • 1 – 10 count package Yellow Corn Tortillas
  • 1 – 8 ounce package Shredded Mexican Blend Cheese
  • 1 – 8 ounce container Sour Cream
  • 1 – 12 ounce bag Fully Cooked Chicken Breast, thawed and chopped

Thaw Chicken Breast in microwave and chop into bite sized pieces.

Heat Green Chile Stew and Sour Cream in pot over medium high heat

Add Chicken pieces

Place layer of torn tortillas in a 13 X 9 inch baking dish

Top with layer of Chicken – Green Chile Stew mixture

Sprinkle with small amount of Shredded Cheese

Repeat this process, ending with Chicken – Green Chile Stew Mixture and top with remainder of Shredded Cheese

Bake in 400 degree oven until hot and bubbly, about 20 minutes.

Perfect for a cold evening

  • 20 Southwest Flour Tortillas
  • 3/4 pound Alaskan Cod, cubed
  • 3/4 pound Shrimp, peeled, deveined and coarsely chopped
  • 3 tablespoons Adams Reserve Southwest Ancho Rub
  • 1 Onion, diced
  • 16 ounces Queso Fresco, crumbled
  • 1 jar Roberts Reserve Pineapple Coconut Mango Tequila Sauce
  • 8 ounce bag Mexican Blend Shredded Cheese

Chop, dice and slice Cod, Shrimp and Onions

Season with Southwest Ancho Rub

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, add Onion, Cod pieces and Shrimp, saute for 6 minutes.  Remove from heat and set aside.

Place approximately one ounce of Crumbled Queso Fresco on tortilla

Add two ounces of Shrimp-Cod mixture

Drizzle with Pineapple Coconut Mango Tequila Sauce

Roll up and place in a 13 X 9 inch oiled baking dish.

When all enchiladas are done drizzle remaining sauce over enchiladas

Top with Mexican Blend Cheese

Bake for 20 minutes at 350 degrees, or until cheese is melted and slightly browned on edges

Serve and Enjoy

  • Eggbeaters, original
  • 1 can Rotel Tomatoes with Green Chilies
  • 1 can No Fat Refried Beans
  • 1/2 jar Green Valley Ranch Smokehouse Marinade
  • 8 Corn Tortillas
  • Shredded Sharp Cheddar Cheese
  • Green Onion, sliced for Garnish

 

 

 

 

 

 

Coat Pan with Olive Oil and then add Refried Beans and 1/2 jar Smokehouse Marinade, mix together.  Make four large indentions into refried beans and pour in egg beaters.  Drain Rotel Tomatoes and sprinkle evenly over top of Egg and Bean Mixture.  Cover and cook over medium heat until eggs are set.

 

 

 

 

 

 

Place corn tortillas in paper towel and heat in microwave for 45 seconds.  Place two tortillas, overlapping on each serving plate, top with Egg and Beans, garnish with Shredded Cheese and sliced Green Onions.  Enjoy!

 

 

 

 

 

 

This is  a healthy version of the typical Huevos Rancheros and can be adapted back to using regular refried bean and eggs.  The Smokehouse Marinade has an amazing smoky flavor and incredible taste.  It is gluten-free and sweetened with agave…….use it even if you use regular eggs and bean…..the flavor it adds is amazing!

 

 

  • 1/2 bag Fully cooked HEB chicken or chicken fajitas
  • 1 tablespoon  Extra Virgin Olive Oil
  • 1/2 package Ready Fresh Go Fajita Vegetables
  • 1 heaping tablespoon Adam’s Reserve Jamaican Jerk Seasoning
  • 1 package Naan Bread
  • 1/2 can HEB Pizza Sauce
  • 1/2  bag Shredded Cheese

 

 

 

 

 

 

Heat Grill, meanwhile heat chicken according to pacage directions and chop into bite sized pieces. Heat oil in heavy skillet over medium high heat and add vegetables and Jamaican Seasoning and saute for five minutes.

 

 

 

 

 

 

Spray Naan Bread on both sides with non-stick spray. Heat bread on each side on grill for two minutes. Spread pizza sauce evenly over bread and then sprinkle with cheese.

 

 

 

 

 

Layer chicken, vegetables and remaining cheese over top, close grill and heat for 10 minutes or until cheese melts and topping are hot.

  • 2 pounds H-E-B Natural Angus Beef Skirt Steak
  • 1 cup Cookwell & Company Pecos 83 BBQ Sauce
  • 3 tablespoons Adam’s Reserve Southwest Ancho Rub
  • 2 Limes for Juice
  • Four Tortillas
  • Garnish:  Pico de Gallo, Guacamole, Shredded Cheese

    Cookwell & Company Pecos 83 Sauce

Adam’s Reserve Southwest Ancho

 

 

 

 

 

1.   Drizzle Marinade over Beef.  Let Stand 15 to 20 minutes.

2.  Shake Beef to remove excess marinade and season with Southwest Ancho. 

3. Grill Beef according to time and temperature directions on package; cook to desired doneness.  Remove from grill and squeeze fresh lime over beef; set aside for five minutes.

 

4. Thinly slice beef, across the grain; serve in hot flour tortillas with toppings of your choice.

Texas Style Taco Flower

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