4. Heat butter and add mushroom stems, onion, and garlic. Cook five minutes. Add peppers and cook three minutes longer. Cool and then stir in bacon, cheese and parsley.
5. Spoon into caps. Bake on baking sheet at 350o for 10 minutes. Serve warm.
SPICY CHICKEN DRUMMETTES
- 1/2 stick of margarine
- 1/2 cup Texas Pete Hot Sauce (or other comparable hot sauce)
- 1 package powdered ranch dressing mix
- 2 lbs chicken drummettes (baby chicken legs)
- 1 cup blue cheese dressing
- celery stalks to accompany
Melt margarine in saucepan. Add 1/2 cup Texas Pete Hot Sauce.
Rinse and dry drummettes. Dip chicken in hot sauce mixture. Roll them in powdered Ranch dressing mix.
Spread onto baking sheet. Bake at 350°F for 15 to 20 minutes.
Serve with celery and blue cheese dressing.
Kristin Miller Epicurious January 1998
EIGHT LAYER FIESTA DIP
- 1 pkg taco seasoning mix
- 1 lb. ground beef
- 3/4 c. water
- 1 can refried beans
- 1/2 c. grated Cheddar cheese
- 1 sm. can sliced ripe olives
- 1 medium tomato, chopped
- 1 lg. avocado, peeled and mashed
- 1/2 c. sour cream
- 1/2 cup chunky salsa
- 1/4 c. chopped green onion
- Nacho chips
In medium skillet, prepare taco seasoning mix with ground beef and water according to directions. Add refried beans and heat 5 minutes. In shallow 1-qt. serving bowl, spread beef and bean mixture. Layer remaining ingred. in order given above. Serve immediately with bowl of nacho chips and a batch of margaritas.
CHALUPA
This is not a true chili, but if you like chili, you'll love Chalupa. It may be made ahead and re-heated and it freezes well.
- 1 lb. pinto beans
- 3 lb. pork roast
- 7 cups water
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. salt
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. oregano
- 1 (4 oz) can chopped green chiles
- tortilla chips
Put all ingredients except corn chips in crock pot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, picante sauce.
QUESADILLAS EL PASO
- Chopped green chiles, mild or hot
- Nonstick cooking spray
- 4 (10") flour tortillas
- 3/4 lb. Monterey Jack cheese, thinly sliced
- 2 green onions, trimmed and sliced
Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese evenly over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla. Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula. Weight it again and cook it another 2 minutes or until the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients. Serve with Pico de Gallo or salsa.
