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1 1/2 cup Cooked, boneless chicken thighs or breast, cut into small pieces
For Fresh Tomato Salsa
20 Cherry tomatoes, diced
2 Tablespoon fresh lime juice
2 Tablespoon cilantro
1 Tablespoon serrano
4 teaspoons, onion
salt, to taste
For Creamy and Smooth Queso Sauce
5 ounces grated Sharp cheddar cheese
1/4 ounces sodium citrate
1/4 cup water
1/2 cup milk
1 jalapeno or serrano, diced
1/4 teaspoon salt
8 6 Corn tortillas, each cut into 8 triangles
Oil 2 inches in the pot
Salt to taste
1/2 of 16 can Black beans
Fresh Tomato Salsa
Mix everything in bowl.
Homemade tortilla chips
Prepare a cooling rack or a plate with several sheets of paper towels. Set aside.
Add vegetable oil 2 inches deep to medium heavy bottomed pot. In a medium pot over medium high heat.
Heat oil to 375f f or 190c. Carefully drop in 6 or 7 tortilla triangles into oil laying them away from you.
Using a slotted spoon or spatula stir and cook tortillas until crispy. Immediately remove to cooling rack or plate. Sprinkle with salt.
Check the temperature of the oil making sure it comes back up to temperature before cooking next batch.
Continue until all tortilla pieces are done. Set aside.
Once completely cooled you can store chips in an airtight container for a couple of
Creamy and Smooth Queso Sauce
Add sodium citrate to water and stir until dissolved. In a medium sauce pot over low heat.
Pour in water mixture, and milk. Let water mixture and milk come up to a simmer.
As soon as it does add a handful of cheese and whisk until cheese is melted and incorporated into the sauce.
Repeat until all cheese is incorporated. Whisk in jalapeno, and check for seasonings.
If needed add salt. (Different cheeses have different sodium levels). Remove from heat.
You can store this sauce in a glass jar with lid in fridge for up to 1 week.
Warm chicken and beans in the microwave. Set out some black olives, guac, sour cream, or whatever you and your family wants.
Let everyone make the own nachos. I laid down some tortilla chips, leftover chicken, black beans and fresh salsa.
Turn the heat to medium and bring potatoes to a boil. Reduce heat back to medium low and cook potatoes for 20 minutes or until just done.
Drain potatoes in colander. Leave potatoes in the colander to let off steam. Return the pot you cooked the potatoes in back to the stove over low heat. Add the butter, milk and cream to pot and warm them up.
Add potatoes to a large bowl, pour in a little of the warm milk mixture and start mashing with a folk. Using a hand mixer on low start adding more of the warm milk mixture until you have the consistency you want. Don't over mix though. Serve right away. Enjoy.
1 pound Ground beef
14 ounces canned crushed tomatoes
1 onion, chopped
2 Tablespoons flour
1 Tablespoon ancho chili powder
1 ¼ teaspoons salt
1 teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon ground sage
¼ teaspoon pepper
10 Flour or corn tortillas
2 cups water
14 oz canned crushed tomatoes
½ cup flour
1/3 cup of butter
3 cloves garlic, chopped
3 cloves roasted garlic, chopped
1 Tablespoon ancho chili powder
1 teaspoon ground Sage
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 cup mild cheddar cheese, shredded
1 cup pepper Jack cheese, shredded
1 jalapeno, sliced
6 cherry tomatoes, halved
Brown ground beef in pan over medium low heat. Drain beef. Add filling seasonings and stir and cook for about 1 minutes.
Add in crushed tomatoes and mix well. Cover pan, reduce heat to low and simmer for 15 minutes.
Melt butter in a saucepan over medium heat. Once butter is almost completely melted add the garlic, roasted garlic, salt and pepper to pan.
Add flour and whisk butter and flour together. Slowly pour in the water.
Cook and whisk until the sauce starts to thicken. Next add crushed tomatoes, and rest of the sauce seasonings.
Reduce heat to low and whisk and cook for 2 or 3 minutes. Check for seasonings, add a bit more salt if needed.
Putting It All Together
Remove from heat. Warm tortillas in microwave a few seconds to softened them.
Put a thin layer of sauce in the bottom of a 13x9 baking dish.
Add some meat mixture, and a sprinkle of each type of cheese to one end of a warm tortilla. Don't over stuff. Roll the tortilla up and place seem side down in baking dish. They don't have to look perfect.
Pour remaining sauce over filled tortillas and cover with aluminum foil. Bake enchiladas in preheated 350 degree Fahrenheit oven for 40 minutes.
Remove foil and sprinkle on remaining cheese and bake until cheese melts.
Add jalapeno and tomatoes on top. Serve right away. Enjoy.
Instant Pot BBQ Ribs
1 rack of baby back ribs (cleaned, trimmed, cut into 2 rib pieces)
1 cup ketchup
½ cup water
¼ cup molasses
1 onion chopped
2 Tablespoons Brown Sugar
2 Tablespoon of cider vinegar
1 ½ Tablespoons Sweet Paprika
1 ½ Tablespoons Smoked Paprika
1 ½ Tablespoon vegetable oil
1 Tablespoon of liquid smoke
2 teaspoons chili power
¼ teaspoon cayenne pepper
2 teaspoons roasted minced garlic
Add brown sugar, sweet paprika, smoked paprika, chili powder, and cayenne pepper to a bowl and mix well with a folk. Remove half of this mix to a zip top bag for next time.
Rub the rest over ribs making sure to get all sides and nooks and crannies.
Turn Pressure Cooker to saute setting.
Add oil and onions. Stir and cook until onions are translucent.
Add water, ketchup, molasses, roasted garlic, cider vinegar and liquid smoke to cooker and stir and cook for a couple of minutes.
Remove about a cup of sauce from pressure cooker with a ladle. Add rib pieces up the sides of the cooker. Pour sauce over each rib piece.
Add top to pressure cooker and cook on high pressure for 30 minutes. Prepare a baking pan with aluminum foil sprayed with cooking oil. When steam has been released open cooker and remove the ribs to prepared foil with tongs. Turn setting on cooker to saute and stir and cook until sauce is reduced by half.
When sauce is reduced remove to bowl. Brush sauce on both sides of ribs and broil ribs using the broiler in your oven until the sauce starts to caramelize, flip and brush on more sauce. Do this a few times to build up a nice layer of sauce. This should only take a couple of minutes.
There will be lots of sauce left over for those of you who like it saucy. Enjoy.
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