I've posted a lot about a little bit of dip, but it always seems like we have a tablespoon or two left in the containter and I can't throw it out. I made these potatoes the other night and they were E.A.S.Y. There are only 3 ingredients! They would be great with bbq chicken or ribs this summer. Once again, I ate them cold for lunch the next two days (I am a traveling teacher and I have to eat lunch in my car). They were still great! Enjoy!
Weeknight Potatoes
Ingredients:
6 Small Baked Potatoes
3 TBSP Dip (I used French Onion, but Ranch, Dill, Spinach or Bacon would work just as well)
1 Cup Shredded Cheese (I used Colby)
1. Thoroughly wash potatoes (you're going to keep the skin on so this is important). Cut off the ends and cook in the microwave for about ten minutes until soft. I usually check at 5 minutes, and 7 minutes to make sure they're not finished yet. You don't want your potatoes exploding!
2. When potatoes have cooled, slice into thin slices. Pour into a bowl. Mix in cheese and dip. Spray a large skillet with non-stick spray. Spread potato mixture into the skillet. Broil on high for 8 to 10 minutes until cheese is melted and bubbly (keep an eye on them, you don't want to burn them). Serves 5 to 6
I know cold weather foods aren't on everybody's menus right now, but my mom's work had chili the other day and she brought me the leftovers. I often make chili dogs after we have chili, but I wanted to make something a little different this time. Instead, I made Chili Cheese Burritos and they turned out great! Plus, they have to be somewhat healthier than chili dogs :) Enjoy the recipe!
Chili Cheese Burritos
Ingredients:
3 Small to Medium Baked Potatoes or 2 Large
1 & 1/2 Cups Chili
1/2 TBSP Minced, Dried Onion
1/2 TBSP Fresh, Minced Garlic
1 TBSP Fresh, Chopped Parsley (I was out of Cilantro, but you can use that instead)
1 &1/2 Cups Shredded Cheese (Colby, Cheddar or Mexican Mix)
8 Large Flour Tortillas
Salsa
Frito Corn Chips, crushed (I used a snack-size bag, but you'll want about 1/2 to 1 Cup)
1. Preheat oven to 350 degrees. Spread a thin layer of salsa into the bottom of a 9x13 baking pan.
2. Deskin potatoes and cut into chunks. In a large bowl, mix together potatoes, chili, onion, garlic, parsley, and shredded cheese.
3. Microwave tortillas until soft (I microwaved mine separately for about 10 to 15 sec. each). Put a large scoop of filling on each tortilla and roll. Place into baking dish. Spray burritos with Pam and bake for 20 minutes. After 20 minutes, cover burritos with a thin layer of salsa and sprinkle Fritos on top. Bake for 5 minutes more. Makes 8 large burritos. Top with lettuce, tomatoes and sour cream if desired.
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This is a recipe for Gordita filling. My husband loves Mexican food. Gorditas are really easy to make and they're a neat treat for your family. To make the gordita shell, you'll need to buy Corn Masa Mix from your grocery store. I found it at Aldi's, but you can find it at almost any store. Follow the directions on the bag for gordita or tortilla shells. In case there aren't directions, you're going to want to mix equal parts of water and mix to make a dough. Heat up a skillet with oil. Make dough into balls and flatten out. Fry dough in your pan until both sides are golden brown. Fresh gorditas are the best! You'll never want to go back to Taco Bell :)
Here's a recipe for a potato filling to top your shells with. This recipe makes enough for 6 to 8 people. This is a mild filling, spice it up with red pepper flakes and jalepenos if your family likes spicy. Enjoy!
Potato Gordita Filling
Ingredients:
5 to 6 Baked Potatoes
1 Lb Ground Turkey
1& 1/2 TBSP Dried Cilantro
1 TBSP Cumin
1 TSP Onion Powder
1/2 Cup Water
1/4 Cup Olive Oil
1/2 Cup Monterey Jack Cheese
Salt and Pepper to taste.
1. Chop up potatoes into small chunks. Brown ground turkey in a large frying pan. When brown, add olive oil and potatoes. (I leave some of the skin on the potatoes.)
2. Add spices, water and cheese. Cook until turkey is completely finished, cheese is melted and potatoes have become soft. Add water while cooking if your filling becomes to dry!
3. Spread filling on Gordita shells and top with lettuce, tomatoes and salsa.
