November 12, 2010 at 3:47 pm (7 ingredients or less, all-purpose baking mix, canned whole green chiles, eggs, garlic powder, Main Dish, Mexican, mexican cheese blend, milk, oven, salsa, sour cream)
Chiles rellenos are cheese-stuffed poblano chiles coated in egg batter and fried until the outside is crisp and the cheese inside is melted. This recipe adapts the flavors of the much-loved Mexican classic.
Look for cans of whole green chiles in the grocery store’s Mexican foods section. Green chiles are mild, and removing their seeds ensures the pie doesn’t get too spicy.
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6.
2 (4-oz.) cans whole green chiles, drained
6 oz. (1 1/2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup baking mix
1/4 teaspoon garlic powder
1 1/2 cups milk
3/4 cup thick ‘n chunky salsa
Sour cream for garnish, if desired
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1. Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
2. Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
3. Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.
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February 26, 2010 at 12:43 pm (canned black beans, canned chili beans in sauce, cilantro, fresh tomatoes, frozen corn, green bell pepper, Main Dish, mexican cheese blend, onion, Quick Dishes, salt, stovetop, Summer)
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings
1 cup frozen corn
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1 small green bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (15 ounces) chili beans in sauce, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded Mexican Cheddar Jack with jalapeño pepper cheese blend (4 ounces)
2 medium tomatoes, chopped (1 1/2 cups)
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1. Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
2. Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.
High Altitude (3500-6500 ft): Stir in up to 1/4 cup water if sticking occurs.
Serve with warmed tortillas or tortilla chips and sliced avocados and tomatoes.
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February 12, 2010 at 2:02 pm (Appetizers, canned chopped green chiles, cheddar, cream cheese, fresh tomatoes, lettuce, mexican cheese blend, no-cook, pitted ripe olives, refried beans, refrigerator, salsa, Summer, taco seasoning mix, tortilla chips)
Prep Time: 20 minutes
Start to Finish: 20 minutes
16 servings.
16 oz canned refried beans
1.25 oz package taco seasoning mix
8 oz cream cheese, softened
4.5 oz canned chopped green chilies
1 C salsa, any variety
2 C shredded lettuce
2 C shredded cheddar or Mexican cheese blend
2.25 oz canned sliced ripe olives, drained (1/2 C)
1 medium tomato, diced (3/4 C)
Tortilla chips, if desired
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1. In medium bowl, stir together beans and taco seasoning mix. Spread mixture on large platter.
2. In another medium bowl, stir together cream cheese and chilies. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
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October 15, 2009 at 1:13 pm (all-purpose flour, boneless skinless chicken breast, frozen corn, green bell pepper, Main Dish, Mexican, mexican cheese blend, red bell peppers, salsa, slow cooker, Summer, taco seasoning mix)
Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 4 servings
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. taco seasoning mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups thick ‘n chunky salsa
1 cup finely shredded Mexican-style cheese blend
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Toss chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir just before serving; top with shredded cheese.
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June 2, 2009 at 3:03 pm (Aldi ingredients, canned kidney beans, fresh tomatoes, ground beef, Main Dish, mexican cheese blend, Quick Dishes, romaine, salsa, sour cream, stovetop, Summer, whole wheat tortillas)
Prep Time:20 min
Total Time:20 min
Makes:6 servings
1/2 lb. extra lean ground beef
16 oz canned kidney beans, drained, rinsed
3/4 cup thick ‘n chunky salsa
1/2 cup Mexican cheese blend
6 whole wheat tortillas (10 inch), warmed
1/2 cup sour cream
1-1/2 cups shredded romaine lettuce
1-1/2 cups chopped tomatoes
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Brown meat in large skillet on medium-high heat. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.
Spread meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito style.
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May 22, 2009 at 6:26 pm (7 ingredients or less, Aldi ingredients, cheddar, corn tortillas, flour tortillas, ground beef, Main Dish, mexican cheese blend, Quick Dishes, salsa, sour cream, stovetop, tomato soup)
Prep Time: 5 minutes
Cook Time: 20 minutes
1 lb ground beef
1 can tomato soup
1/2 C salsa
1/2 C water
6 flour tortillas (6″), cut into 1″ pieces
1/2 C shredded cheddar
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1. Cook beef in 10″ skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings.
Variations:
Creamy Mexican Fiesta Beef Taco Skillet: Stir in 1/2 C sour cream with soup.
Ranchero Style Beef Taco Skillet: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.
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April 23, 2009 at 9:18 pm (7 ingredients or less, Aldi ingredients, Main Dish, mexican cheese blend, oven, salsa, sour cream, tortilla chips)
Prep Time:10 min
Total Time:40 min
Makes:4 servings
Serve this with hot cooked rice and a side of corn.
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup thick and chunky salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup shredded Mexican cheese blend
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Preheat oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
Top each chicken breast evenly with salsa, sour cream and tortilla chips.
Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).
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March 29, 2009 at 2:04 pm (boneless skinless chicken breast, canned black beans, cream cheese, fresh tomatoes, green bell pepper, ground cumin, Main Dish, Mexican, mexican cheese blend, oven, salsa, stovetop, whole wheat tortillas)
Prep Time:20 min
Total Time:45 min
Makes:4 servings
3/4 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tsp. ground cumin
1 green pepper, chopped
1-1/2 cups chunky salsa
2 oz. 1/3 less fat cream cheese, cubed
15 oz. can no-salt-added black beans, drained, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1/2 cup Mexican-style shredded four cheese blend, divided
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Heat oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.
Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
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March 23, 2008 at 10:17 am (Aldi ingredients, black pepper, boneless skinless chicken breast, cheddar, chili powder, cream of chicken soup, long-grain white rice, Main Dish, mexican cheese blend, mixed vegetables, onion powder, oven)
Cheesy Chicken and Rice Casserole
by Campbell’s
Prep: 5 min
Bake: 45 min
1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
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1. Stir the soup, water, rice, vegetables, onion powder and pepper in a 12×8″ shallow dish.
2. Top with chicken. Sprinkle with additional pepper. Cover.
3. Bake at 375°F for 45 min. or until done. Top with cheese. Makes 4 servings.
Mexican Fiesta: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for cheddar.
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