Top Secret Restaurant Recipes 2 (18 page)

1 skinless chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell
pepper
2 tablespoons minced green onion
⅓ cup frozen corn
¼ cup canned black beans, rinsed
and drained
2 tablespoons thawed and
drained frozen spinach
2 tablespoons diced, canned
jalapeno peppers
½ tablespoon minced fresh
parsley
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
dash cayenne pepper
¾ cup shredded Monterey Jack
cheese
five 7-inch flour tortillas
6 to 10 cups vegetable or
canola oil

AVOCADO-RANCH DIPPING SAUCE

¼ cup smashed, fresh avocado
(about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
1 ½ teaspoons white vinegar
⅛ teaspoon salt
⅛ teaspoon dried parsley
⅛ teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

GARNISH

2 tablespoons chopped tomato
I tablespoon chopped onion

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.

3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

4. Add the red pepper and onion to the pan and saute for a couple minutes until tender

5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

7. Wrap the tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.

8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce it with a toothpick to hold it together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

10. Preheat 6 to 10 cups oil (use the amount required by your fryer) to 375 degrees.

11. Deep fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

1 tablespoon vegetable oil
1 Ib. of skinless chicken breast
fillets (approx. 3 fillets)
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
I cup masa harina
3 cups water
I cup enchilada sauce
one 16-ounce box Velveeta, diced
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin

GARNISH

shredded Cheddar cheese
crumbled corn tortilla chips
salsa or pico de gallo

1. Add I tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.

2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded Cheddar cheese, crumbled corn tortilla chips, and a spoonful of your favorite salsa or pico de gallo.

6 cups chicken broth (Swanson is
best)
114.5-ounce can diced tomatoes,
with juice
1 cup water
1 cup canned dark red kidney
beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
14-ounce con diced
green chilies
½ cup diced Spanish onion
½ cup tomato sauce
6 corn tortillas, minced
1 ½ teaspoons chili powder
dash garlic powder

GARNISH

1 cup grated CheddarlJack
cheese blend
1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.

2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

3. To serve soup ladle 1 ½ cups into a bowl. Sprinkle a heaping tablespoon of the grated Cheddar/Jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

⅔ cup mayonnaise
¼ cup honey
2 tablespoons Grey Poupon Dijon
mustard
1 teaspoon white vinegar
pinch paprika
pinch salt