Spicy Delights for the New Year

Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives. Refrigerate, covered, at least 30 min. and up to 4 hrs. Just before serving, add avocado, chopped chipotles and cheese; toss to mix. Serve over bed of lettuce.

Mexican Cream Soup

• 2 cans (16 oz) pinto beans (or use home-cooked, not highly seasoned)
• 2 cans chicken broth
• 1 medium onion, chopped finely
• 1 large clove garlic, crushed
• 1 tbsp. chili powder
• 1 tsp. cumin
• red pepper to taste
• 1/2 cup sour cream
• chopped toasted pine nuts
• chopped chives

In 4 qt. saucepan, mix first 6 ingredients. Bring to boil and simmer 30 minutes. covered. With slotted spoon, remove beans to food processor; puree. Stir into broth in pan. Heat through; pour into tureen.

In small bowl, stir sour cream until of pourable consistency. Add 1 tbsp. milk or heavy cream to thin. Spoon over soup and with skewer or chopstick, swirl decoratively through soup, but do not blend in. Sprinkle with pine nuts and chopped chives.

Shrimp Enchiladas
Southern Living Magazine

• 6 cups water
• 1-1/2 lbs. unpeeled, medium size fresh shrimp*
• 1 can cream of shrimp soup, undiluted
• 1 can cream of onion soup, undiluted
• 1 cup picante sauce
• 1 (8 oz.) pkg. Cream cheese, softened**
• 1/2 cup sour cream
• 2 cups (8 oz.) shredded Monterey Jack cheese, divided
• 9 green onions, chopped
• 1 (4 oz) can chopped green chiles
• 10 (6-inch) flour tortillas
• Garnish: chopped fresh cilantro

Bring water to boil; add shrimp and cook 3 - 5 min. until they turn pink.

Peel shrimp and devein if desired. Coarsely chop shrimp and set aside. Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated. Spoon 2 cups mixture into bottom of a lightly greased 13 x 9" baking dish; reserve remaining mixture and keep warm.

Beat cream cheese and sour cream with mixer until smooth; stir in shrimp, 1 cup Jack cheese, green onions and chiles.

Heat tortillas according to package directions. Spoon 3 to 4 Tbs. Shrimp mixture down center of each tortilla. Roll up tortillas and place, seam side down, in baking dish.

Pour remaining soup mixture over enchiladas; top with remaining 2 cups of Jack cheese.

Bake at 350 degrees for 30 minutes. Garnish if desired

Yield: 4 to 6 servings.
*Substitute 2 cups chopped cooked chicken for shrimp if desired.
** Substitute low-fat cream cheese if desired.

Crawfish Enchiladas
Judy Howle

• 12 oz. package frozen crawfish tail meat
• 2 Tbs. butter
• 2 Tbs. all purpose flour
• 1 can chicken broth
• 1 can cream of onion soup
• 3/4 cup medium or hot picante sauce
• 8 oz.
  The copyright of the article Spicy Delights for the New Year in Spicy Cuisine is owned by Judy Howle. Permission to republish Spicy Delights for the New Year in print or online must be granted by the author in writing.

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