December 20, 2010

Mexican Style Sausage and Beans

Prep: 15 minutes, Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high, Makes: 6 servings.

1 lb. smoked turkey sausage, sliced
1 15oz. can. white kidney beans (cannellini beans) rinsed and drained
1 15oz. can. black beans, rinsed and drained
1-1/2 C. loose pack frozen whole kernel corn
1-1/2 C. bottled salsa
1 C. chopped green sweet pepper
1 large onion, chopped
1-1/2 tsp. bottled minced garlic (3 cloves)
1 tsp. ground cumin

   In a 3-1/2 or 4 quart slow cooker combine sausage, beans, corn,salsa, sweet pepper,onion,garlic and cumin.
   Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 3-1/2 hours.

Arizona Chile Cheese Crisps




Vegetable oil
4 (7-inch) flour tortillas
1 cup shredded Cheddar cheese
1/2 cup drained CHI-CHI'S® salsa
1/4 cup CHI-CHI'S® diced green chilies
1/4 cup grated Parmesan cheese 


Heat oven to 350°F. 

In large skillet, heat 1 inch vegetable oil to 360°F. Fry tortillas, 
one at a time, until golden brown on both sides. Drain on paper towels.* 

Place tortillas on large baking sheet. Sprinkle each with 1/4 cup 
shredded cheese, 2 tablespoons salsa, 1 tablespoon chilies, and 
1 tablespoon Parmesan cheese. 

Bake 8 to 10 minutes or until cheese is melted. 

To eat, break into pieces. 

Makes 4 large appetizer servings. 

*Tortillas can be made ahead up to 8 hours. Cover loosely; let 
stand at room temperature.
Found on: backofthebox

Upside Down Pizza Pie

1  14-1/2oz. can. diced tomatoes with basil, garlic and oregano, undrained
2 C. cubed cooked chicken (about 10 oz)
1  1-1/2 sliced fresh mushrooms
2  8oz. pkgs. pepperoni
1  8oz. can. pizza sauce
1 medium onion, chopped
1 C. shredded pizza cheese (4oz)
1/4 C. grated Parmesan cheese (1oz)
1  11oz. pkg. (12) refrigerated breadsticks
Milk
1 Tbsp. grated Parmesan cheese
Additional toppings ( such as sliced black olives, green olives, chopped green or yellow pepper, cooked and crumbled bacon, chopped ham, etc)


    Preheat oven to 375F. Grease four 12-16 ounce baking dishes; set aside. In a medium bowl stir together undrained tomatoes, chicken, mushrooms, and pizza sauce. Spoon mixture into prepared baking dishes.
Pepperoni, onion, Sprinkle pizza cheese evenly over tomato mixture. Sprinkle with 1/4 cup Parmesan cheese.

    Unroll the bread stick dough, Separate along perforations to form 12 strips. Weave 3 strips over filling in each baking dish to form a lattice crust on chicken mixture. (Depending on the width of your bowls, you may need to cut strips to length or piece strips together.). Brush dough with a little milk. Sprinkle with the 1 Tbsp. Parmesan cheese.
    Bake in preheated oven about 25 minutes or until bread sticks are golden and filling is bubbly. Let stand for 5 minutes before serving. To serve, loosen edges and invert onto plates; remove baking dishes. If desired, sprinkle pizza pie with additional toppings.


Prep: 20 minutes, Bake: 25 minutes. Makes: 4 servings