Chimichangas

For those on Weight Watchers each chimichanga is only 3 Points!

8 ounces ground lean turkey or beef
1/2 cup chopped onion
1/2 tsp minced garlic
1 cup prepared VE Poco Picante Salsa, divided
1 tsp VE Chili Seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

1. Preheat oven to 475 F.
2. In a large skillet brown meat and onion. Stir in garlic, 1/2 cup VE Salsa, and VE Chili Seasoning. Lower heat and simmer for 5 minutes.
3. Spoon 1/4 cup meat mixture into center of each tortilla. Roll and place seam side down on a 9-by-13-inch baking dish that has been sprayed with oil.
4. Bake for 12 to 14 minutes or until golden brown.
5. To serve chimichangas - top each with 2 tablespoons salsa and 1 tablespoon sour cream.

Chicken Tortilla Soup

2 skinless, boneless chicken breasts
1/2 tsp olive oil
1/2 tsp VE Minced Garlic
1/4 tsp ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp VE Chili Seasoning
1 Tbsp lemon juice
1 cup VE Poco Picante Salsa, prepared
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Sour Cream (optional)

1. Place a large pot over medium heat. Add olive oil and chicken and cook for about 5 minutes.
2. Add VE Minced garlic, cumin, broth, corn, onion, VE Chili Seasoning, lemon juice and VE Poco Picante Salsa. Reduce heat to low and allow to simmer for 30 minutes.
3. Just before serving, break tortilla chips into smaller pieces and place on bottom of soup bowls. Pour soup over chips then top with Monterey Jack cheese and a little sour cream.

Hot & Spicy Cheese Ball

4 oz cream cheese
3 Tbsp VE Louisiana Hot & Spicy Dip Mix
2 Tbsp Worcestershire Sauce
2 cups Cheddar Cheese, shredded
VE Chili Seasoning, to coat ball

1. Soften cream cheese then whip until slightly whipped.
2. Add VE Louisiana Hot & Spicy Dip Mix and Worcestershire Sauce; mix well.
3. Fold in cheddar cheese. Form into 1 large ball with hands (if too soft refrigerate for about 1 hour first) OR a few small ones.
4. Roll into Chili powder; refrigerate until firm. Serve with crackers or pita chips.
5. To store, cover with plastic wrap and place in refrigerator where it will keep for a couple weeks or keep in freezer for a couple months.

Mexican Bean Dip

8oz Cream Cheese, softened
1 cup Sour Cream
14 oz Refried Beans
2 Tbsp. VE Chili Spice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Cheese, Chives & Bacon Dip Mix
1 1/2 cups Grated Sharp Cheddar Cheese & Monterey Jack

1. Mix together cream cheese and sour cream. Add beans and VE spices.
2. Spread in casserole dish. Sprinkle cheeses over top. Sprinkle a little bit of chili spice over top. You can refrigerate or freeze, at this point, until needed.
3. To use bake at 350 F for about 20 min until heated through (or microwave for 2 min.). Great with tortilla chips, tortilla crisps or Pita crisps.

Fast n' Easy Chili

by Sandy Savage
Serves 6

1 1/2 lbs lean ground beef
1 cup tomato sauce 1 1/2 cups water
1 - 2 Tbsp VE 3 Onion Dip Mix, or to taste
1 Tbsp VE Chili Powder, or to taste
1 19oz can red kidney beans, drained

1. In a large frying pan over med-high heat, brown ground beef. Drain. (Rinse with hot water to remove more grease.) Return to frying pan.
2. Add remaining ingredients and bring to a boil. Reduce heat and cover. Allow to simmer for 20 minutes, stirring occasionally.

Ginger Cream Scallops

2 Tbsp VE THAI SEASONING
1/4 cups olive oil
2 lb. lg. scallops, patted dry
1 1/2 tsp VE CHILI POWDER
1 Tbsp olive oil

SAUCE:
2 Tbsp butter
2 Tbsp oil
2 Tbsp shallot, finely chopped
2 Tbsp garlic, finely chopped
1/4 cup fresh ginger, peeled & finely chopped
1/2 cup white wine
1 Tbsp fish sauce, or chicken stock
VE WHITE PEPPER
3/4 cups coconut milk
1 1/4 cup whipping cream

1. Mix together Thai Seasoning, Olive oil and Scallops. Cover and refrigerate for 3 hours.
2. In large frying pan, over high heat, add 1 Tbsp of olive oil. Add scallops cook for 2-3 minutes on each side. Remove from heat and allow to drain on paper towels.
3. Sprinkle with CHILI POWDER. Set aside.
4. Sauce: Melt butter and oil over high heat. Sauté shallots, garlic and ginger for 2 minutes. Add white wine, fish stock and white pepper. Bring to a boil. Reduce heat to medium and cook for 3 minutes more. Increase heat to high and add coconut milk; bring to a boil. Stir in whipping cream and again bring to a boil. Reduce heat to low and allow to simmer until reduced by half. Strain & keep warm.
5. Serve Scallop mixture over a bed of rice. Top with sauce.

Tequila Chicken

2 cups chicken broth
4 boneless chicken breasts, cubed
1 medium onion
6 garlic cloves, crushed
2 cups diced tomatoes, juice reserved
1 cup Tequila or Vodka
1 Tbsp VE CHILI SEASONING
1Tbsp ground VE CUMIN
1 tsp ground VE CORIANDER
Crushed VE CHILI FLAKES, to taste
¼ cup fresh lime juice
1 cup Feta cheese, crumbled
¼ cup chopped fresh cilantro
6 cups bow tie pasta, cooked

1. Over medium heat bring chicken stock to a boil. Reduce heat and add chicken cubes. Let simmer 5 minutes until chicken is no longer pink and cooked through. Remove chicken and set aside. Reserve chicken stock.
2. Heat oil in a large frying pan. Add onions, garlic and VE seasonings. Sauté until onions have softened. Add reserved chicken stock, tomatoes and tequila and let simmer for 10 minutes. 3. 3. Add chicken cooked pieces and lime juice.
4. Place hot pasta in large bowl. Add tequila chicken, crumbled Feta and chopped cilantro. Toss to mix and serve.

Cuban Spiced Burritos

Makes 8 to 10 Burritos
2 sweet potatoes, cut in ½" cubes
3 Tbsp olive oil, divided
½ tsp each ground VE Sea Salt & Pepper
1 tsp VE Cuban Seasoning
4 boneless and skinless chicken breasts
1 medium onion, diced
2 cloves garlic, crushed
2 tsp VE Chili Seasoning
2 tsp each VE Cumin, ground
2 tsp each VE Coriander, ground
1- 19oz black beans, drained and rinsed
2 cups grated Jack or Cheddar
8 to 10 - 10" flour tortillas
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Sour cream
Prepared VE Poco Picante Salsa (or other VE Salsa)
Prepared VE Guacamole Dip Mix

1. Preheat oven to 425 F. In a large bowl combine potatoes 1 Tbsp of the olive oil and sprinkle with VE Cuban Seasoning and 1/4 tsp of salt and pepper. Place into shallow roasting or jelly roll pan and roast for 20 minutes.
2. Sprinkle chicken breasts with remaining VE Sea Salt & VE Pepper. Place chicken breasts on same roasting or jelly roll pan as potatoes. Return to oven for 20 minutes (or until potatoes are tender and chicken is no longer pink inside). Remove from oven and cut chicken into ½" cubes.
3. Over medium high heat, add remaining 2 Tbsp of oil to a large skillet. Add onions, garlic and remaining spices. Cook for 5 minutes then add diced chicken, sweet potatoes and beans. While stirring cook for 2 minutes more. Stir in cheese.
4. Divide among tortillas. Serve with sour cream, VE Salsa and guacamole.

Chipotle Chicken Skillet Casserole

by Linda Hannah
3 oil-packed sun-dried tomatoes
1/4 cup loosely-packed fresh cilantro
2 Tbsp BBQ sauce
1/8 tsp VE Chipotle Chili
1 tsp VE Chili Powder
1 tsp grated lime peel
2 lb. chicken thighs, boneless & skinless
VE Sea salt
1 lg. onion, sliced
1 sm. yellow pepper, diced

1. Pat excess oil from tomatoes then place in blender with cilantro, BBQ sauce, chipotle chili, chili powder, and lime zest. Set aside.
2. Season thighs with VE Sea salt, then brown in frying pan with a little oil. Remove from frying pan and set aside.
3. Sauté onion until soft.
4. Stir in bell pepper. Place chicken on top of vegetables in frying pan and spread thighs with tomato sauce mixture.
5. Cover and let simmer until fully cooked, about 40 min.
6. Serve with rice or couscous.

'Chipotle' Chili

by Yousef Kayal
1 1/2 lbs ground beef
1 lg onion, diced
3 lg cloves of Garlic, minced
2 cans kidney beans (with juice)
1 28oz can Diced Tomato (with juice)
1 14 oz can Tomato Sauce
2 cans tomato paste
2 Tbsp VE Chili Powder
1 Tsp VE Chipotle Chili Powder
2 Tbsp Watkins Chicken Bouillion

1. Fry Ground beef and onion. Drain fat.
2. Put beef and onions in 5 qt crock pot. Combine with remaining ingredients. Simmer all day.

Chili Lime Corn Salad

by Andrea Buckley
3-4 cups frozen corn
1 large red pepper, diced
1/2 cup fresh cilantro, chopped
1 cup light tasting oil
2 tbsp VE Chili Powder
1/2 tsp VE Chipotle chili
2 Tbsp of water
4 tsp of sugar
1 Tbsp grated lime or lemon rind
2/3 cup of lime or lemon juice
1/2 tsp of fine grind VE Sea Salt

1. Gently defrost corn by running warm water over. Corn should be tender and yet still cold. Put in medium sized bowl.
2. Add red pepper and cilantro.
3. Combine remaining ingredients. Mix well pour over corn mixture and serve.

Creamy Picante Dip

1 cup cottage cheese
1/4 cup prepared VE Salsa (VE Poco Picante Salsa, VE Caliente Salsa Mix, Or VE Fruit Salsa Mix)
1/2 t. VE Chili Powder

1. Combine ingredients together in a blender. Chill for several hours.
2. Serve with taco chips or vegetables.

Chicken Tikka

2-3 lb. chicken pieces ( legs or thighs)
VE Chili Powder
fresh limes
salt (if desired)
equal parts of butter and oil

1. Preheat grill or broiler.
2. Remove the skin from chicken. Score each piece in a criss-cross design. Liberally apply Chili Powder over the chicken parts. Lightly Salt.
3. Squeeze lime juice over each piece.
4. Place under broiler and baste with butter & oil mixture. Grill until golden brown, turning pieces as necessary. Cook for about 25 minutes.
5. Arrange on a platter and serve with rice and Tikka sauce.

Tikka Sauce:
natural yogurt
fresh mint
garlic (optional)

Finely mince fresh mint. Mix with yogurt and garlic.

White Hot Chicken Chili

2 Tbsp vegetable oil
1 onion, chopped
1 celery stalk, chopped
1 1/4 lb. boneless chicken breast, cubed
1 cloves garlic, minced
1-2 jalapeno peppers, minced
1 Tbsp VE Chili Seasoning
1 Tbsp VE Fajita Seasoning
2 cups chicken stock
1 can white kidney beans, drained & rinsed
1/4 c. chopped fresh cilantro or parsley

1. Add 1 Tbsp of oil in large sauce pan over medium heat.
2. Add onion and celery. Stir while cooking for 5 minutes.
3. Push vegetables to one side and increase heat to High. Add chicken and cook until all sides are browned.
4. Stir in garlic, jalapenos, Chili Seasoning & Fajita Seasoning and cook for 1 minute.
5. Stir in stock and bring to a boil. Reduce heat to a medium low and allow to simmer 10 minutes.
6. Stir in beans and allow to cook 5 minutes, until heated through, stirring occasionally. Serve with your choice of cilantro or parsley.

Light Guacamole

by Sharon Statham
Makes: 2 Cups

1 2/3 cups Frozen peas (thawed)
2 Tbsp Fresh Lemon juice
1 Avocado, peeled
1 tsp VE Chili Powder
2 large Tomatoes, peeled, seeded and chopped
1/2 tsp VE Sea Salt
2 small Garlic Cloves, crushed
1/2 tsp VE Whole Cumin (ground well)
1/4 cup Minced Red Onion
Pinch VE Cajun Season
Prepared Salsa Mix (optional)

1. Puree peas food processor until smooth.
2. Mash avocado in a bowl with a fork. Add peas.
3. Add remaining ingredients. Mix well.

Option: You could also try this recipe with any of our VE Salsa blends (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix) .

Chili Spiced Chicken Wings with Thai Lime Dip

24 split Chicken Wings (tips removed)
1 - 1 1/2 tsp (5 to 7.5ml) VE Fajita or VE Cajun
2 Tbsp (30ml) Vegetable Oil
1 tsp (5ml) Sugar
juice and zest of 1 lime
VE Sea Salt & VE Pepper to taste
1 Tbsp (15ml) VE Chili Seasoning

Dip:
3/4 cup (180ml) plain yogurt or sour cream
1 1/2 tsp VE Thai Seasoning
juice and zest of 1 lime
VE Sea Salt & Pepper to taste
1 tsp (5ml) sugar

1. Split wings and toss with vegetable oil and lime juice.
2. Combine remaining ingredients and rub onto chicken. Allow chicken to marinate a least 1 hour in refrigerator.
3. Roast wings at 400°F for 25 to 30 minutes.
4. Whisk dip ingredients together and serve with cooked wings.