5 cups tortilla chips
1 can (15 oz) Progresso™ black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
Heat gas or charcoal grill. Spray 12×18-inch foil pan with cooking spray. Spread tortilla chips in pan.
In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.
1/2 med. onion – chopped
1/2 cup butter OR margarine
3 cups water
2 tsp. chicken bouillon granules OR 2 chicken bouillon cubes
1 bay leaf
1 tsp. celery salt
1 tsp. salt
3 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
1 can evaporated milk – low fat okay
2 cups chicken broth
3 med. potatoes – peeled, cubed
2 green onions – trimmed, sliced
1/2 rib celery – minced
1/4 med. carrot – grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon – crumbled
Bring first 7 ingredients to boil in a saucepan over medium-high heat. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
Whisk the milk/flour mixture into the soup, then stir in cheese and bacon.
Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.
2 raw bacon slices
1 cup chopped carrots
1 cup seeded, chopped poblano peppers
2 Tbls. seeded, minced jalapeno peppers
1 cup chopped onion
1/2 tsp. ground cumin
3 cloves garlic – minced
4 cups chicken broth
5 cups peeled, diced potatoes
1/2 tsp. salt
1/3 cup all-purpose flour
2 1/2 cups skim milk
3/4 cup shredded low-fat Monterey jack cheese
1/2 cup shredded low-fat sharp cheddar cheese
2/3 cup sliced green onions
In a Dutch oven, cook bacon until crisp. Reserve 1 Tbls. drippings in pan, remove bacon and set it aside.
Add carrots, peppers, onion, cumin, and garlic to pan. Sauté until browned.
Stir in broth and scrape bottom of pan to release browned bits.
Add potatoes and salt, cover, and simmer for 25 minutes.
Whisk together flour and milk.
Add flour mixture to potato mixture while stirring and cook over medium heat until thickened, stirring often (about 10 minutes).
Remove from heat, stir in cheeses until melted.
Serve in bowls topped with crumbled bacon and sliced green onions.
20 jumbo raw shrimp – peeled, deveined
1/2 cup Seafood Stuffing
10 jalapeno slices – halved
2 slices Monterey jack cheese – cut into 20 equal-size pieces
1 Lb. raw thin-sliced bacon
Slice shrimp down the middle of the opposite side you deveined.
Lay shrimp cut side up and press 1 tsp. prepared stuffing into each shrimp cut.
Place a jalapeno slice half over the stuffing on each shrimp.
Place a piece of cheese over the jalapeno on each shrimp.
Wrap each stuffed shrimp in a strip of bacon.
Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
Deep-fry shrimp in 400 degree oil until bacon is browned OR grill shrimp over a medium-high flame, turning once, until bacon is browned OR broil shrimp, turning once, until bacon is browned.