Friday, March 20, 2009

Keri - March 2009

Fresh Fruit Salsa

2 C chopped pinapple
2 C chopped mango
2 yellow chili peppers (or 1 yellow pepper)
2-3 cloves garlic
4 T. sugar
1/2 C fresh lime juice
2 anaheim peppers
1/2 red bell pepper
3 T. apple cider vinegar
3 T. chopped cilantro
1 jalapeno pepper

Finely chop everything. Mix and serve with chips.

Keri - March 2009

Black Bean Salsa

1 15 oz. can black beans
1 T. cilantro
1 small onion
1 small red pepper
2 medium avacado
1 large tomato
2-3 T ketchup
1-2 t. lemon juice
1-2 t. apple cider vinegar
1/2 t. cumin
1/2 t. oregano
1 T. parsley
1-2 cloves garlic

Finely chop everything. Mix and serve with chips.

Keri - March 2009


3/4 cup honey

juice from 2 limes

1 T chili powder

1 /2 tsp garlic powder (or fresh garlic)

1 tsp cumin

1 pound chicken breast or tender, cooked and shredded

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream (optional)

Mix first 5 ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour. Pour about 1/2 C enchilada sauce on the bottom of a 9x13 pam. Fill tortillas with chicken and shredded cheese, saving about 1 C cheese to sprinkle on top. Mix remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. uncovered until brown and crispy on top. I served them with lime rice and salad.*NOTE: I'm sure they're awesome with the cream, but I omitted it and they are still amazing.