CHEESEDIP!

Ok..don't have a pic of this today, but thought I'd give you a recipe for our cheese dip.

Now, mind you we don't call this cheese dip, we call it something else..you really don't want to know what we call it, cuz it doesn't sound very appetizing, just know this..it's GOOD STUFF!!

Ready? Set? GO!!
This makes a LOT so use a big skillet......matter of fact, make it a LARGE Skillet!
Here's what you'll need:

1 lb hamburger
1/2 a large package Velveeta cut into 2" squares
1 small can green chillies
1 package taco seasoning mix (you can make your own if you prefer, just use cumin, salt, pepper, cayenne pepper and extra cilantro)
1 jalapeno
1/2 bell pepper
1 onion
1 medium can tomatoes (cut, stewed doesn't matter)
1 Reg sized can refried beans or spiced black beans * (optional)
1/2 C water (or more depends)
Salt
Small bunch of cilantro chopped.

OK..brown your hamburger, onion and green pepper together. Add the green chillies, taco seasoning (or your own personal mix), tomatoes and one chopped up jalapeno (you can add more if you want it hot..HINT: If you want it real hot, put the seeds in, if you want it medium, take the seeds out) Add beans and water mix well and let this come to a simmer. (add more water if you need to) Add the cut up Velveeta and stir good. Turn the heat down and get all that cheese melted and mixed in with your meat. Add water if it's too thick.
Finally toss in the cilantro and give it a stir. Let it sit for about 5 mins, stir again.
Do the taste test. Does it need anything? Add salt, pepper, hot cayenne, red peppers, cumin more cilantro..whatever you think it needs.
HINT: This will thicken up as it sits on the heat, so you'll need to add water occasionally.

Enjoy with your favorite corn chip. I suggest the white corn chips, restaurant style! (you can even get them a little warm in the oven.
This dip can make a meal in itself if you have some burrito wrappers on the side! :)

This was one of our standards for Halloween. It has a slightly orangy-red color and well you can give it your own name, but you'll make it more then once a year I promise!

Time for Sage's Chicken Enchiladas!

Well here we are again, time for dinner. Since I cooked a BUNCH of chicken the day before in the crock pot, it was time to turn it into 'something' and Mexican was on my mind!!

So here ya go..here's what I did

Precook the chicken (boil it or however, just find some extra chicken!) Now I must say, my chicken was SOOO cooked, that I didn't have to pick the chicken from the bones, I just had to pick the bones out! (if you boil your chicken, save the broth for soup on another day..freeze it!

I used a lot of chicken and made a whole pan of very large enchiladas, but on average you would use about 2lbs of chicken.

Here's the rest of the ingredients:

1 pkgs cream cheese

1/2 onion

1/2 bell pepper

1 garlic clove, chopped or 1 T. minced garlic

2 tomatoes (small to medium)

2 jalapenos (chopped, seeds removed)

dash or two of red crushed pepper

1 T. cumin

1 t. chili powder

salt & pepper

Cilantro (if you have it) If you don't, see hint below.

flour tortilla wrappers

1 C. grated cheddar cheese

1/2 C (or more) salsa

shredded lettuce

Sour cream

Ready? Let's cook!

Mix your chicken with one package of cream cheese.
Saute the onions, jalapenos, garlic and bell pepper in a bit of butter or oil (your choice). Add to the chicken.

Chop up one tomato in medium/small chunks and toss in the skillet. Stir just to heat. Add to the chicken.
Add all spices and mix well. Taste! (add salt and pepper if needed or any other spice you'd like!)

I usually add some cilantro at this point but I didn't have any today, but here's what I did have

It's a cilantro cooking base, you can find in your Mexican food section of the grocers...so I added about 2 Tablespoons, and some extra minced garlic!

Time to wrap! Get your tortilla's warm (they are easier to wrap if they are warm) I used the LARGE tortillas. Place two or three large spoons of your filling near one edge of the tortilla, fold over the edge, roll once, fold in the ends and continue rolling and place in a casserole dish, seam side down. Continue until all the filling is gone!

Top with the salsa and cheese. Bake at 350 for about 15-20 mins (till heated through and cheese is melted)

Serve with Shredded lettuce and the other chopped tomato topped with sour cream, extra salsa and maybe even some guacamole! Don't forget the chips!

HAPPY COOKING!! OLE'!!