Chicken Tortilla
Ingredients:
1/2 cup Old El Paso® salsa (any variety)
1/2 cup sour cream or plain yogurt
1/4 cup chopped red bell pepper
1/2 cup finely chopped cooked chicken
Old El Paso® flour tortillas (8 inches in diameter)
1/4 cup guacamole
1/2 cup Old El Paso® refried beans
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Preparation:
1. Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken. 2. Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese. 3. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
Hot Chicken Wings
Ingredients:
12 chicken wings (2 1/2 pounds)
2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
Sour cream, if desired
Preparation:
1. Fold tips of chicken wings under opposite ends to form triangles. 2. Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours. 3. Heat coals or gas grill for direct heat. 4. Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.
Sweet Drum Sticks
Ingredients:
1/4 cup real maple syrup or honey
1/4 cup chili sauce
2 tablespoons chopped fresh chives
1 tablespoon soy sauce
1/2 teaspoon ground mustard
1/4 teaspoon ground red pepper (cayenne), if desired
2 pounds (about 20) chicken drummettes.
Preparation:
1. Heat oven to 375ºF. Mix all ingredients except chicken. Place chicken in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Pour syrup mixture over chicken; turn chicken to coat. 2. Bake uncovered 45 to 55 minutes, turning once and brushing with sauce after 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken with sauce.
Potato Skins with Bacon and Crab
Ingredients:
12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon Chef Paul Prudhomme's Seafood Magic
Bacon Crabmeat Filling:
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
5 slices bacon, cooked and crumbled
8 ounces fresh crabmeat, flaked
1 tablespoon Dijon mustard
2 teaspoons Chef Paul Prudhomme's Seafood Magic
1/4 cup chopped green onions, if desired
Preparation:
Preheat oven to 425°F. Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge. Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside. Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425°F 20 minutes, or until cheese is melted. Garnish with green onions, if desired.
Smoked Turkey, Apple, Cheese Bowls
Ingredients:
1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed
Preparation:
In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.