| The smoky cheese and green salsa make this a | | | | 1 (8.75 oz.) can whole kernel corn, drained |
| savory winner. If you don't want to fry them, try | | | | 1 (8 oz.) can red kidney beans, drained |
| brushing them with olive oil and baking them in the | | | | 1/2 cup uncooked long grain white rice |
| oven for 10 minutes on a baking sheet. | | | | 1 (4 oz.) can diced green chilies, drained |
| 4 skinless, boneless chicken breast halves, cooked and | | | | 1/4 teaspoon salt |
| shredded | | | | Directions |
| 1-1/2 cups shredded smoked Cheddar and Swiss | | | | Preheat oven to 350 degrees. |
| cheese blend | | | | Heat up oil in a skillet over medium heat. Brown the |
| 1 (7 oz.) can green salsa | | | | pork chops about 5 minutes on each side. Remove |
| 1 cup onion, chopped | | | | chops from skillet and drain oil. |
| 20 (6-inch) corn tortillas | | | | Mix the tomatoes, corn, kidney beans, rice, chilies and |
| 1 quart peanut oil for frying or as needed | | | | salt into the skillet. Bring liquid to a boil. Cook and stir for |
| 1 cup sour cream (optional) | | | | 1 minute until heated through. |
| 1 cup chunky salsa (optional) | | | | Transfer the tomato mixture to a baking dish. Arrange |
| 1 cup guacamole (optional) | | | | the browned pork chops over the mixture. |
| Directions | | | | Bake covered for 30 minutes. Uncover and continue |
| Heat oil in a deep fryer to 350 degrees. | | | | baking 10 minutes until the rice is tender and the pork |
| In a medium bowl, mix together the shredded chicken, | | | | has reached an internal temperature of 160 degrees. |
| cheese, green salsa and onion. | | | | Mexican Mole Sauce |
| Spoon about 1-1/2 tablespoons of the mixture onto | | | | A delicious chocolate spiced mole sauce that's great |
| tortillas, or enough so that when rolled up, each one is | | | | with your favorite Mexican dishes. |
| about 1-inch wide. Filling should not come too close to | | | | 2 teaspoons vegetable oil |
| the ends, or it will fall out. Secure rolls with toothpicks. | | | | 1/4 cup onion, finely chopped |
| Fry rolls 4 or 5 at a time so there is enough room | | | | 1 tablespoon unsweetened cocoa powder |
| between them for even cooking. Cook for 3 to 5 | | | | 1 teaspoon ground cumin |
| minutes, or until golden brown. | | | | 1 teaspoon dried cilantro |
| Once they float, leave them in for another minute. If | | | | 1/8 tablespoon dried minced garlic |
| the taquitos are not crisp when cool, you haven't | | | | 1 (10.75 oz.) can tomato soup |
| cooked them long enough. Drain on paper towels. | | | | 1 (4 oz.) can diced green chili peppers |
| Serve with sour cream, salsa and guacamole for | | | | Directions |
| dipping. | | | | Heat the oil in a medium saucepan. Cook the onion |
| Mexican Pork Chops | | | | over medium heat until tender. Mix in the cocoa |
| This is a full meal that includes pork chops, beans, corn | | | | powder, cumin, cilantro and garlic. |
| and white rice. | | | | Stir in the tomato soup and green chili peppers. Bring to |
| 1 tablespoon vegetable oil | | | | a boil, reduce heat to low. Cover and simmer for 10 |
| 4 boneless pork chops | | | | minutes. Transfer to a gravy boat or pour directly over |
| 2 (14.5 oz.) cans chopped stewed tomatoes, with juice | | | | food to serve. |