Spicy Delights for the New Year

Sauté crawfish meat in 1 T. butter for 5 minutes. Drain and cool.

Melt butter in medium saucepan. Add flour and stir with whisk for 2 minutes. Whisk in chicken broth and cook until thickened. Whisk in picante sauce and onion soup and then stir in green chiles. Pour 1 cup of sauce into large baking dish, 9 x 13" or larger. Keep sauce warm.

On each flour tortilla, place some crawfish, grated cheese and a sprinkle of onion. Roll up and place seam side down in large baking dish. Repeat until all are rolled. Pour remaining sauce over enchiladas making sure they are all covered. Sprinkle any remaining sauce, cheese and onion on top.

Bake in preheated 350 degree oven for 30 minutes.

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 crockpot 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.

Chile Cheese Bread

This is so delicious, you'll want to eat the whole loaf while it's hot!

• 4 cups Bisquick Light baking mix
• 2 cups grated sharp Cheddar cheese
• 1-1/2 cups milk
• 2 eggs, beaten
• 1/4 cup Parkay margarine, melted
• 1 (4 oz) can chopped green chiles
• 1/4 tsp ground red pepper

Preheat oven to 350 degrees. Toss baking mix with cheese. Stir together remaining ingredients. Add to dry ingredients; mix until blended. Pour into greased 9 x 5" loaf pan. Bake 55 minutes. Cool 10 minutes; remove from pan.

AND, no New Year's Day is complete without the Southern tradition of eating black-eyed peas for prosperity and good luck. Here's a spicy version sure to please!

Hoppin' Juan
El Paso Chile Co. Texas Border Cookbook

• 6 fresh green chiles, peeled and chopped, or 2 cans chopped green chiles
• 1-1/2 cups dried black-eyed peas, picked over and rinsed
• 1 tsp salt
• 1/4 cup olive oil
• 3 green onions, trimmed and sliced, about 1/2 cup
• 1 clove garlic, peeled and minced
• 1 tsp cumin
• 3/4 cup cooked rice

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