Tortilla Soup

Ingredients

8 or more corn tortillas, cut into 1/2 inch strips

1 lb Chicken Breasts, cooked and cut into 1/2 inch chunks or shredded (however you like it)

2 fresh Poblano Chiles, rinsed and seeded, cut into 1/4 inch strips

1/2 C chopped Onion

8 C chicken Broth (i prefer the knorr caldo de pollo cubes)

1/4 C Cilantro Sprigs

1/4 C lime juice

Monterrey Jack Cheese (enough to garnish)

Avocado slices (garnish)

Fry tortilla strips in oil until crisp; set aside.

Bring broth, onions, and chiles to a boil. Cover and simmer for 5 minutes. Add chicken and cilantro, cover and simmer about 5 minutes. Add lime juice and stir. Ladle soup into serving bowls. Divide tortilla strips among bowls and garnish with avocado and cheese.

Stuffed Jalapenos

15-20 Jalapenos Whole and Fresh

1 can fresh lump crab meat (Blue Crab)

12 oz Pepper Jack Cheese

Bacon ( I use Maple but any kind will do)

Preparation:

Clean Jalapenos slice on one side and clean out seeds

Slice Pepper Jack Cheese into thin pieces equal to the amount of jalapenos

Clean crab and prepare for stuffing

Take Jalapenos and put one slice of cheese and then 1-2 spoonfuls of crab inside. Wrap with bacon to cover entire jalapenos. Repeat until complete

Lightly season each Jalapeno with salt, garlic powder, chili powder, cayenne or crushed red pepper

Cook @ 375 until bacon is brown and crispy. I flip mine over once the top side is browned to crisp all sides.

Tex Mex Lasagna

1 lb lean ground beef

1 can (15 oz) pinto beans, drained and rinsed

1 package of taco seasoning mix

1 jar (16 oz) Chunky salsa

1 can (8 oz) tomato sauce

1 jar (1 lb) Alfredo pasta sauce

4 cups shredded Monterrey Jack cheese (1 lb)

16 uncooked lasagna noodles

1. In a skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.

2. Spray 4 to 5-quart slow cooker with cooking spray. Spread 3/4 cup of the salsa over bottom. Stir in remaining salsa and tomato sauce into beef mixture.

3. In small bowl, mix pasta sauce and 3 cups of the cheese.

4. Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly.

5. Repeat layering with 4 noodles remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.

6. Cover; cook on Low heat setting 4 to 5 hours.

7. Sprinkle 1 cup remaining cheese over top. Cover; cook 5 minutes longer or until cheese is melted.

8. Enjoy

Side note: I put in a can of diced tomatoes in the beef mixture sometimes...And of course you can make it as hot as you want by buying the hotter salsa and taco seasoning...

Black Bean Tostados with Cilantro Sauce

Tostados
Black Beans - whole
Salsa - to taste
Grilled Chicken- optional
Shredded lettuce
Shredded Cheese
diced tomato

Cilantro Sauce -
Combine in blender/processor
1 cup of plain yogurt
3 tblsp chopped cilantro
2 cloves of garlic

Combine Beans and salsa in processor until almost smooth. Top with rest of toppings and drizzle sauce on top. Depending on size of garlic cloves, it may be really garlicky.