What could be better than a great meal?
Well, this past weekend while on retreat we had a dish called chicken poblano casserole followed by sopapilla cheesecake. The caterer would not share his recipe so I went in search of recipes. On the search my friend, Melissa, offered her homemade easy flour tortilla recipe.
Oh my.
This might be my favorite meal.
I want to share with you my recipes.
The recipe for Creamy Chicken Poblano said to serve over corn waffles. I wasn't going there, but did use bow tie pasta to make it kid friendly.
Ingredients
8 skinned & boned chicken breast halves, cut into bite-size pieces
1/2 tsp pepper
1 large sweet onion, sliced
3 garlic cloves, minced
1 (8-oz) container sour cream
1 (8-oz) package shredded sharp Cheddar cheese
Cornbread Waffles
3 tbsps butter or margarine
1 tsp salt
2 poblano chile peppers, seeded & sliced
1 (10 3/4-oz) can cream of chicken & mushroom soup, undiluted
Directions
Step #1 Melt butter in a Dutch oven.
Step #2 Add onion, chile pepper, & garlic; sauté 5 mins.
Step #3 Add chicken, stirring often, salt, & pepper; cook, 8 to 10 mins or until chicken is done.
Step #4 Stir in soup & sour cream until smooth.
Step #5 Add cheese, & cook 7 to 8 mins or until cheese is melted.
Step #6 Serve over Cornbread Waffles.
Enjoy the Creamy Poblano Chicken recipe
Here is Melissa's flour tortilla recipe. (we are trying to get her to start a food blog for moms on a tight budget)
1 1/2 Cups all purpose flour
3/4 tsp salt
1 tsp baking powder
wisk together with a fork
1/2 stick butter at room temp- you do not want this melted just soft so you can cut into the flour mixture.
Cut butter into flour mixture with a fork.
Heat 1 cup of water to almost boiling and gradually add water 1/3 cup at a time until dough comes together
You may or may not need all the water. I didn't use all the water when I made it.
Let dough rest 30 min.
Form balls and roll flat with a rolling pin. Cook tortillas on a griddle or a large pan on med-high heat. YUM
Go and get the other 1/2 stick of butter and slap some on a warm tortilla and enjoy.
Sopapilla Cheesecake
I wasn't at all sure I would like this one but my oh my, this is wonderful -and easy!
INGREDIENTS
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Lastly, and just for fun to round out this group of recipes... salsa
I don't like celantro so this is sans the green weed but by all means if it floats your boat, add it. Just don't offer it to me please.
I came up with this recipe when I was pregnant and it is all I ate for WEEKS
2-3 cloves garlic, chopped fine
1/2- 1 onion, chopped fine
1-2 tomatoes, chopped -fresh
1 can of chopped tomatoes
1-2 jalapenos, chopped fine (and seeded if you don't want it too hot)
fresh lime juice
kosher salt
I saute my onion and garlic just a bit to soften slightly and bring out the flavors.
Then using my tupperware food mill thingy- I mill all the ingredients together (except lime juice and salt)
I add the lime juice and salt - to taste and chill
I taste after chilling and re-season with lime and salt if needed.
Enjoy!!!
