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Spicy Fried Potatoes Recipe

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Spicy Fried Potatoes Recipe

Spicy Fried Potatoes Recipe 1 to 1 1/2 pounds new potatoes, scrubbed
but not peeled
2 tablespoons kosher salt
1/4 cup olive oil
4 large garlic cloves
1/2 small dried chile pepper, seeded and
chopped or pinch of chili powder
1 to 2 teaspoons paprika

Put as many potatoes in a wide saucepan as will fit tightly in a single layer.
Cover with cold water, add salt and bring to a boil. Cover with and cook for 20 to 25 minutes until done but not breaking up. Drain and peel or not as you wish, then cut into slices.

Heat the oil in a skillet.
Bruise the whole garlic cloves by pressing on them with the flat of a knife and add to the pan along with the chopped, dried chile pepper, if using.
When the garlic browns, discard the garlic and chile pepper.

Add potato slices over medium-high heat.
When they start to color around the edges, sprinkle with the paprika and chili powder, if using, and turn in the pan for a couple of minutes more.

Grilled Vegetable fajitas

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Grilled Vegetable Fajitas

1 medium eggplant, cut lengthwise in 1/4-inch thick slices
1 medium zucchini, cut lengthwise in 1/4-inch thick slices
1 medium sweet red bell pepper, cut into wedges
1 bunch (6) scallions
1/3 cup Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 cups shredded Monterey jack with hot peppers

Lightly brush rack of outdoor grill or broiler pan with vegetable oil.
Preheat grill or broiler.
Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes.
Turn and brush with Southwestern Butter Baste.
Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables.
Slice vegetables into bite-size pieces; place in a serving bowl.
Drizzle with any remaining Southwestern Butter Baste; toss to coat.

For each serving: Heat flour tortillas according to package directions.
Place two tortillas on an individual serving plate; top each with one lettuce leaf.
Place 3/4 cup vegetables and 1/4 cup Monterey jack cheese down the center of each tortilla.
Fold flour tortillas toward center; repeat.
Makes 4 servings.

Southwestern Butter Baste
In a small saucepan, melt 1/4 cup butter.
Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1 teaspoon salt and 1/4 teaspoon ground red pepper.
Cook and stir over low heat for about 2 minutes to blend flavors.
Stir in 2 tablespoons lime juice; remove from heat.
Makes 1/3 cup.

Creamy Chicken enchiladas

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Creamy Chicken Enchiladas

8 corn tortillas
2 cups jack cheese, grated
6 green onions, chopped
2 (10 3/4 ounce) cans condensed cream of chicken soup
8 ounces sour cream
1 (4 ounce) can chopped green chiles
1/2 teaspoon salt
1 tablespoon oil, for frying
4 chicken breasts, cooked and cubed

Preheat oven to 350 degrees F.

In a medium saucepan heat chicken soup, sour cream, chiles and salt until hot.
Add cubed chicken to the sauce.

Fry tortillas in a small amount of hot oil for about 5 seconds each until soft.
On each tortilla place 1/4 cup cheese, some onion and about 2 tablespoons sauce.
Roll and place seam side down in a 2-quart casserole dish.
Pour remaining sauce over the top, covering well.
Bake for 20 to 30 minutes at 350 degrees F.

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