4 Servings
chicken Mexican
chicken breast Mexican Marinade Grilled Main Dish Dressing
inade:
1 cup water
1/3 cup iyaki sauce
2 tablespoons e juice
2 teaspoons minced lic
1 teaspoon mesquite uid smoke
1/2 teaspoon t
1/2 teaspoon ground ger
1/4 teaspoon uila
4 cken breast fillets
Mexi-Ranch Dressing:
1/4 cup onnaise
1/4 cup r cream
1 tablespoon k
1 1/2 teaspoon egar
1/4 teaspoon sley
1/8 teaspoon t
1/8 teaspoon rika
1/8 teaspoon in
1/8 teaspoon l weed
1/8 teaspoon enne pepper
1/8 teaspoon li powder
1/4 teaspoon asco sauce
1 teaspoon minced canned apeno slices
2 teaspoons minced ato
1 teaspoon ced onion
1 cup shredded ddar/jack cheese
1 cup crumbled n chips
Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2-3 hours. Make the mexi-ranch dressing by combining all the dressing ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also preheat your grill to high heat. When the grill is hot cook the marinated chicken breasts for 5-7 minutes per side, or until they are done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty leftover), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2-3 minutes, or just until the cheese is melted. Spread a bed of 1/2 cup of the corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
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Showing posts with label Fiesta. Show all posts
Showing posts with label Fiesta. Show all posts
Fiesta
Click here for a larger picture of Fiesta
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
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7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
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Fiesta
Click here for a larger picture of Fiesta
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
VIEW THE RECEIPT
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
VIEW THE RECEIPT
Fiesta
Click here for a larger picture of Fiesta
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
VIEW THE RECEIPT
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
VIEW THE RECEIPT
Fiesta
Click here for a larger picture of Fiesta
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
VIEW THE RECEIPT
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
VIEW THE RECEIPT
Fiesta
Click here for a larger picture of Fiesta
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
VIEW THE RECEIPT
7 Servings
chili mexican
chili vegetables rice summer mexican beef
2 cups uncooked e
4 cups water
2 tbsp ter
6 cups chili
2 bags n chips
5 cups chopped tuce (iceberg or romaine)
2 medium diced atoes
1 Lots of ted cheese of your choosing
1 r cream
1 salsa
1 hot sauce
Combine rice, water and butter in a large pot. Bring to a boil, turn down temperature to minimum and cover. Cook for 15-20 minutes. In another pot heat up 6-8 cups of chili until desired temperature. All other inredients should be chopped and set aside for serving. Once evrything is prepped. We recommend: rice first in centre of the dish, circle rice with corn chips, add chili to the top of rice, shredded/grated cheese, lettuce, tomato, sour cream, salsa and any other toppings you desire. Then ENJOY!!!
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Crockpot Fiesta Chicken
4 Servings
Chicken
Mexican
Slow cook chicken Main Dish Chicken Mexican
1 small Frozen n bag
1 can (12 oz) ck beans drained and rinsed
3 pound cken thighs cubed
o seasoning to taste
1 can (12 oz) ato ranchero soup campbells
1 jar Salsa small
2 cup ddar cheese shredded
Place cut up chicken in a bag and shake with taco seasoning until coated (extra good if you let sit overnight!) Place in crockpot. Cover iwth frozen corn and drained black beans. Add a layer of tomato ranchero sauce and top with salsa. Cook on low for 7-9hrs or on high for 3-4hrs. Add a top layer of shredded cheddar and cook 5-10 minutes more until cheese is completely melted. Serve over rice. Top with sour cream and guacamole if desired.
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Chicken
Mexican
Slow cook chicken Main Dish Chicken Mexican
1 small Frozen n bag
1 can (12 oz) ck beans drained and rinsed
3 pound cken thighs cubed
o seasoning to taste
1 can (12 oz) ato ranchero soup campbells
1 jar Salsa small
2 cup ddar cheese shredded
Place cut up chicken in a bag and shake with taco seasoning until coated (extra good if you let sit overnight!) Place in crockpot. Cover iwth frozen corn and drained black beans. Add a layer of tomato ranchero sauce and top with salsa. Cook on low for 7-9hrs or on high for 3-4hrs. Add a top layer of shredded cheddar and cook 5-10 minutes more until cheese is completely melted. Serve over rice. Top with sour cream and guacamole if desired.
VIEW THE RECEIPT
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