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March 10, 2014
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Rocky Mountain Recipes 3-10-14

Stuffed Jalapenos
Tamra Palmer • Elizabeth, Colo.
8 large Jalapenos
8 oz. pkg. Cream Cheese
1 c. Cheddar cheese, shredded
1 t. Garlic salt
1 t. Chili powder
1 t. Cumin
1 t. Onion powder
1 lb. Thin sliced bacon, cut in half
Preheat oven to 425 degrees. In a medium bowl, mix cream cheese cheddar and seasonings well; Set aside. Cut jalapenos length wise in half and spoon out seeds with spoon. Fill hollowed out jalapeno with cheese mixture. Wrap bacon around it and secure with toothpick. Repeat for all. Place on a pan with a rack (for drainage). Cook in oven for 20-25 minutes. When bacon is cooked, pull out and let sit for 10 minutes to cool.

Chicken and Tortilla Enchilada Bake
Sharon Raasch • Imperial, Neb.
1 jar Enchilada sauce
9 (6-inch) Corn tortillas
2 c. Chicken, cooked, chopped
2 c. Mexican blend cheese, shredded
Preheat oven to 350 degrees. In the bottom of a 9-inch pie plate spread 1/2 cup enchilada sauce. In a shallow dish pour remaining sauce. Dip three tortillas into sauce to coat. Place in pie plate, overlapping as needed. Top with half of the chicken and half of the cheese. Dip three more tortillas in enchilada sauce and place on top. Spread with remaining sauce. Bake 25 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese melts.

Mexican Lasagna
Carrie Lehman • Mack, Colo.
1-1/2 lbs. Ground beef
1-1/2 t. Cumin
1 Tbsp. Chili powder
1/4 t. Garlic powder
1/4 t. Red pepper
Salt and Pepper to taste
1 pint Canned tomatoes
1 can Cream of Mushroom soup
1 Egg
1 c. Cheese, shredded
1/4 c. Milk
Dash of taco seasoning
Brown beef and add seasonings and tomatoes. Line bottom of a 9-by-13-inch pan with tortillas. Put beef mixture on top of tortillas, then cover with another layer of tortillas. Mix together cream of mushroom soup, egg, shredded cheese, milk and taco seasoning. Pour over the tortillas and add another layer of tortillas. Bake covered at 350 degrees until warmed, about a 1/2 hour. Just before serving, top with shredded lettuce, chopped tomatoes, sliced black olives, chopped onion, and shredded cheese.

Classic Arroz con Pollo
Thelma Horton • Longmont, Colo.
2 Tbsp. Olive oil
1 Broiler-fryer chicken (about 2 lbs), cut up
2 c. Long-grain rice
1 c. Onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 garlic clove, minced
1/2 t. Salt, divided
1-1/2 t. Dried basil
4 c. Chicken broth
1 Tbsp. Lime juice
1/8 t. Ground saffron
1 Bay leaf
2 c. Tomatoes, chopped
1/2 t. Ground black pepper
1 c. Green peas
Fresh basil for garnish
Heat oil in Dutch oven over medium-high heat until hot. Add chicken and cook 10 minutes or until browned. Remove chicken but keep warm. Add rice, onion, red pepper, green pepper, garlic, 3/4 teaspoon salt and basil to Dutch oven. Cook and stir 5 minutes or until vegetables are tender and rice is browned. Add broth, lime juice, saffron and bay leaf. Bring to a boil then stir in tomatoes. Arrange chicken on top and sprinkle with remaining salt and black pepper. Cover, reduce heat to low and cook 20 more minutes. Stir in peas, cover and cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Remove bay leaf. Garnish with basil and serve immediately.

Mexican Chicken Casserole
JK Chappell • Gering, Neb.
3 Chicken breasts, diced
1 bag Tortilla chips
1 can Diced tomatoes and green chilies
1 can Cream of chicken soup
1 small can Green chilies, chopped
1 lb. Cheddar cheese, shredded
Cook and dice chicken. Mix together diced tomatoes and chilies, cream of chicken soup, green chilies and shredded cheese. Heat mixture in microwave until melted and then add chicken. In a casserole dish, layer 1/2 of the chips and 1/2 of the cheese mixture. Repeat layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.

Sopa Azteca
Marlene Maurer • Lakewood, Colo.
3 Tbsp. Butter
1 Onion, chopped
28 oz. Diced tomatoes
1 t. Garlic, chopped
32 oz. Vegetable broth
2 t. Cilantro
Fried tortilla chips
Chili peppers
Sour cream
Avocado
Heat butter in a 3-quart saucepan. Saute onions and garlic until brown and softened. Add tomatoes. Heat until boiling. Add vegetable broth and cilantro. Heat until boiling. Cover and simmer for 15 minutes. Place tortilla chips in bowls. Add soup and top with chili peppers, sour cream and avocado.


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The Fence Post Updated Mar 10, 2014 03:15PM Published Jun 16, 2014 02:18PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.