April 15, 2021

Recipe: Campfire Loaded Veggie Nachos

Ingredients

1 15 oz can whole kernel corn, drained

1 15 oz can pinto beans, drained and rinsed

1 10 ounce can Rotel, drained

½ large red onion, diced & divided

1 2 ounce can sliced black olives, drained

1 tsp Tajín Clásico mexican spice blend

½ tsp freshly ground black pepper

½ tsp cumin

1 16 ounce bag tortilla chips

1 8 ounce package shredded Mexican blend cheese

1 ripe avocado

1 batch of Creamy Chipotle Sauce

¼ cup chopped fresh cilantro

lime slices

sliced jalapeños

Directions

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

~ Marla Meridith

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July 24, 2020

Recipe: Southwest Chicken & Rice Bowls

Ingredients

2 cups long grain brown rice, cooked to package directions

4 tbsp olive oil, divided

3 medium chicken breasts cut into 1-2 inch pieces

2 tsp cumin

1 tsp sweet paprika

½ tsp garlic powder

½ tsp salt

½ tsp ground black pepper

1 tsp ground chipotle pepper (more if you love extra spicy)

juice from 1/2 lime

½ red bell pepper diced

½ yellow bell pepper diced

½ red onion, diced

1 cup canned or frozen corn, drained

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

½ cup sliced black olives

¼ cup freshly chopped cilantro

Optional Toppings

chopped fresh cilantro

crumbled queso fresco

pico de gallo

fresh lime wedges

sour cream

Directions

Cook the rice to package directions.

Heat 2 tbsp of the olive oil in a 12 inch cast iron skillet over medium heat. Add the chicken breast, seasonings and lime juice. Cook 3-4 minutes each side until cooked through. Remove the chicken from the skillet and transfer to a plate. DO NOT rinse the skillet.

Add the remainder of the olive oil to the skillet (2 tbsp) and saute the onions for 3 minutes. Add the bell peppers and saute another 4 minutes. Add the corn, black beans and olives. Cook another 3 minutes until hot. Mix in 1/4 cup chopped cilantro. Add the chicken back into the pan and cook 2 minutes.

Directions

~ Marla Meridith

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January 10, 2019

Recipe: Chipotle Chicken Tortilla Soup