Sloppy Jose'

Sloppy Jose'
Mike Simonsen

This is an original recipe that occurred to me after several shots of Cuervo Gold chased down with Margaritas. It's a cross between nachos and Sloppy Joe's. I actually wrote the recipe before I ever made it. Then adjusted to taste after a bit of experimentation. The best thing about it is it's a new way to utilize leftover Sloppy Joe meat.

I confess, I'm not a big fan of leftovers. I put things away in containers and fully intend to eat it the next day, but more often than not, I make something fresh and eventually the leftovers go in the trash on garbage day.

Sloppy Jose assembled and ready for the microwave

Ingredients
20-30 Taste of Lime nacho chips
1/3 lb of leftover Sloppy Joe meat
1/4 red onion diced
1/4 red or orange bell pepper diced
6-12 Jalapeño slices
3/4 cup shredded Mexican cheese blend

Directions (single serve)
1. Arrange nacho chips in a single layer on a microwavable plate
2. Distribute Sloppy Joe meat evenly across chips
3. Sprinkle cheese over chips and meat
4. Add onion, bell pepper and Jalapeño slices
5. Microwave for two minutes
6. Consume with your favorite beverage

I don't eat it with salsa. I think the Sloppy Joe meat adds enough tomato-based flavor.

Big Mike's Chicken Chili Cha Cha

Craving something southwestern for dinner, I threw together this recipe from items in the pantry. It turned out fantastic! The smoky chipotle seasonings in the bean salad put it over the top.

We had it two days in a row, once over brown rice and once over white rice.

I'll post pictures next time I make it.

Time: 90 minutes
Serves: 4 - 6

Ingredients
1 lb. boneless chicken breast (1 inch chunks)
1 medium yellow onion (large chop)
1 tbs. EVOO
2 tbs. butter
Salt and pepper
1 15 oz. can Mexican seasoned stewed tomatoes
1 15 oz. can diced tomatoes
1 15 oz can tomatoes puree
1 15 oz. can Southwest Bean Salad
1 4.5 oz. can green chiles
1 10 oz. can red and green chiles
1 tbs. dried cilantro
1/2 tsp. red pepper flakes
1/2 tbs. chili powder
1 cup white or brown rice
Shredded Mexican or Taco blend cheese

Directions
In a large Dutch Oven, heat EVOO and butter to melt over medium high heat.
Add onion, cook until tender.
Add chicken, cook until thoroughly browned.
Salt and pepper lightly.
Add stewed and diced tomatoes, tomato puree, bean salad, chiles, cilantro, red pepper flakes and chili powder. Simmer for one hour, stirring occasionally.
Prepare rice according to package directions.
To serve, ladle chicken chili over rice, sprinkle with Mexican or taco cheese blend.

Tyler's Chicken Enchiladas

This recipe from Tyler Florence is a lot of work in prep time, about an hour. But it is so worth it. These are the best enchiladas I've ever made.

Total Time: 1 hr 15 min
Yield:16 enchiladas, 8 servings
Level: Intermediate

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions
1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

Serve with Spanish rice and beans.