Chicken Enchilada Chowder, Pico De Gallo, Jalapeno, Cheddar Bacon Pinwheels and Mexican Salad :)

CHICKEN ENCHILADA CHOWDER

BACON, CHEDDAR JALEPENO PINWHEELS

MEXICAN SALAD

PICO DE GALLO

CHICKEN ENCHILADA CHOWDER

2 tablespoons butter

2 tablespoons olive oil

½ cup onion, chopped

1 cup each of:  Milk, water & chicken broth

1 (15-ounce) can black beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, drained

1 small bag frozen corn kernels

1 (10-ounce) can enchilada sauce

1 small can cream of chicken soup

2 cups shredded cooked chicken

1 teaspoon each of cumin, salt and pepper (add more if needed)

1 tablespoon Sriracha or your favorite hot sauce

1 cup shredded Pepper jack cheese

Additional cheese, sour cream, avocado and tortilla chips for topping chowder, if desired.

In a large pot, brown the onion in the butter and olive oil for about 6 minutes.  Add all remaining ingredients except the cheese and simmer on low for 1 hour.  Just before serving, stir in Pepper jack cheese until melted.  Place in a bowl, and top the chowder with additional cheese, sour cream, avocado and tortilla chips, if desired.

BACON, CHEDDAR JALAPENO PINWHEELS

1 can crescent rolls

1 to 2 tablespoons pickled jalapenos, chopped

4 to 5 slices of bacon, cooked and crumbled

4 ounces of cream cheese or 4 ounces jalapeno cream cheese, room temperature

½ teaspoon garlic salt

1 tablespoon green onions, chopped

1 cup shredded sharp cheddar cheese

Unroll the crescent rolls onto a large cutting board.  Mix together the next 5 ingredients very well and spread evenly over the crescent roll.  Sprinkle evenly with the cheddar cheese.  Carefully roll it up and slice it about every 1- inch.  Place each slice onto a parchment-paper-lined baking sheet.  Bake at 350 for 15-18 minutes or until golden brown.

PICO DE GALLO

5 vine-ripe or plum tomatoes, chopped and seeds taken out

½ cup finely chopped red onion

1 fresh jalapeno, seeded and chopped

Juice of one small lime

½ cup fresh cilantro chopped

2 garlic cloves, chopped

salt and pepper to taste

Combine all of the ingredients into a bowl and refrigerate for at least one hour before serving.

MEXICAN SALAD

1 bag salad mix

½ cup each of black beans (rinsed and drained), and kernel corn

1 cup sharp cheddar cheese

1 cup chopped tomatoes

Doritos or Tri-colored tortilla strips (you can find these on the aisle with the croutons)

Russian Dressing

Mix the first 4 ingredients together in a bowl and top with tortilla strips or crushed Doritos and top with dressing.