3537. CHICKEN BACON ALFREDO ENCHILADAS

yields 8 enchiladas; serves 5-6

1 16 ounce jar ready made Alfredo sauce

1/2 cup milk

2 cups cooked, chopped chicken

1/2 cup diced cooked bacon

1 4 ounce can diced green chilies

1 cup shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese, divided

8 flour tortillas

diced tomatoes

chopped lettuce

 

Stir together the Alfredo sauce and milk. Spread out a few spoonfuls on the bottom of a 9x13 pan. Combine the chicken, bacon, green chilies, cheddar cheese, and 1 cup mozzarella cheese in a bowl. Divide the mixture onto the 8 tortillas. Roll each one up and place in the prepared pan. Pour the remaining Alfredo mixture on top. Sprinkle with the leftover mozzarella cheese. Bake at 375 degrees for 20 minutes. Then broil on high for 2-3 minutes to brown the cheese. Remove and serve hot. Top with lettuce and tomatoes.

 

 

bacon recipe source: Jocelyn Brubaker, Inside BruCrew Life (@BruCrewLife), May 22, 2014

3426. BACON with CARMELIZED ONION and SUN-DRIED TOMATOES QUESO FUNDIDO

serves six as a light appetizer 


3 strips thick-sliced bacon 
1 medium white onion, diced 
hot green chiles to taste (roughly 1 large jalapeño or 2 serranos), stemmed, seeded if you wish, finely diced 
1/4 cup diced recipe ready sun-dried tomatoes  
3 tablespoons beer, preferably a full-flavored beer like Negra Modelo 
8 ounces Monterey jack cheese, shredded (you’ll have about 2 cups) 
1/4 cup chopped cilantro 
warm corn or flour tortillas or tortilla chips

Heat the oil in an 8-inch non-stick skillet over medium heat. Add the bacon and cook for 6 to 8 minutes or until browned and crisp. Remove the bacon and tip off most of the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for the garnish. Raise the heat to medium-high and add the onions. Sauté for about 8 minutes, or until the onion is golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile has softened. Pour in the beer and stir until the liquid has evaporated and the mixture is once again dry looking.

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and sprinkle on the crumbled bacon and chopped cilantro. Serve with warm tortillas or tortilla chips.


bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654

3332. CHILE and GARLIC PRAWN LINGUINE with BACON, ZUCCHINI and LEMON

70–100 grams linguine 6–8 large prawns
2 rashers of smoked streaky bacon, finely chopped
2 small or 1 large zucchini, sliced into ribbons using a potato peeler, then cut into smaller strips
1 clove of garlic, crushed
half a green chile finely cut
a splash of cream and 50 grams mozzarella (optional)
a few sprigs of thyme or chopped parsley
lemon zest to taste
lemon juice to taste
olive oil
salt and pepper

Cook the pasta in salted boiling water. Just before the pasta is ready, add the zucchini strips to the water and cook for about 2 minutes, then strain in a colander, set aside. Heat a pan and fry the bacon until crispy, remove and set aside. In the same pan, with a bit of the bacon fat lining it, very quickly fry the prawns until just starting to turn pink. As they turn pink, add the garlic and chilli to the pan and toss around a bit. Then squeeze over a bit of lemon juice and a few grates of zest along with the thyme or chopped parsley (or both). Add the bacon back, along with the pasta and zucchini and mix it about ensuring all the ingredients are heated. Add the cream and mozzarella if you want a more indulgent pasta, otherwise its a lovely, lighter and zesty dish. Add salt and black pepper if necessary and serve.


bacon recipe source: Sam Linsell, Drizzle & Dip, July 31, 2011

3286. BACON, SPINACH and CHEESE ENCHILADAS with VERDE CREAM SAUCE

4 strips of bacon, cooked and chopped (grease reserved)
2 onions, sliced
6 garlic cloves, minced
1-2 can(s) of green chiles, chopped
1 large container of fresh baby spinach
1 10 oz. bag of frozen spinach, thawed and squeezed dry
a few splashes of lime juice, to taste
4 cups of pepper jack cheese, divided and shredded (2 cups for the assembly, 2 cups for the topping)
1 cup of Monterey jack cheese, shredded (for the sauce)
2 cup of milk
2-3 tablespoons flour
2 tablespoons butter
1 teaspoon dried oregano
2 teaspoons of cumin
1 small can (or jar) of salsa verde
2 cups chopped, fresh cilantro, divided
salt and pepper to taste
cooking spray

For filling: Cook bacon in a non-stick skillet until crispy. Remove the bacon to a cutting board, while reserving half of the bacon grease in the pan (discard the rest of the grease or save in the fridge for another application). Chop the bacon and set aside. Heat the remaining grease over medium-high heat. Add onions and cook until soft and translucent. Add garlic and cook for an additional minute or until fragrant. Add fresh spinach and cook until completely wilted. Add prepared frozen spinach and saute until well combined and any additional moisture is cooked off. Season with salt and pepper and a few splashes of lime juice to taste. Add in chopped bacon and mix thoroughly. Set aside.

For Sauce: Melt butter in a medium sauce pan over medium-high heat. Sprinkle AP flour over butter and combine with a whisk until flour/butter mixture looks like coarse meal. Cook for 3-5 minutes to get all the raw flour taste cooked out (your making a basic roux here). Add in oregano and cumin. Mix with whisk and cook until spices are fragrant; an additional minute or so. Add in green chiles and salsa verde, stir to combine. Add in milk while continually whisking. Bring to a boil, while whisking, then reduce heat. mixture should start to thicken into a sauce consistency. Remove from heat and mix in 1 cup of Monterrey jack cheese. Whisk until melted and combined. Season with salt and pepper and a few splashes of lime juice to taste. Add in fresh, chopped cilantro stir to combine. Cover and set aside.

For Assembly: Preheat oven to 375 degrees. Spray 9 x 13 casserole dish with cooking spray and set aside. Spread some of the prepared sauce on the bottom of the pan. Use a tablespoon or two of the spinach/bacon filling and a big pinch of the shredded pepper jack cheese and place in the middle of a corn tortilla. Roll tortilla around cheese and filling and place seam side down in prepared casserole dish. (You will use 2 cups of the pepper jack total in this application.) Repeat as needed, until pan is filled. Add any leftover filling and cheese around the edges of the rolled enchiladas (or make an additional pan to freeze). Top rolled enchiladas with remaining sauce. Top with remaining 2 cups of pepper jack cheese, sprinkled on top. Bake for 30 minutes, until top is browned and bubbly. Remove from oven and let rest for 5-10 minutes. Cut and serve.


bacon recipe source: Jen Bowman, Notes from the Table, March 13, 2012

3221. GREEN CHILI VERMICELLI with BACON

serves 8-10 

 

 

12 slices thick cut bacon, diced 

1 pound dry vermicelli or cut spaghetti 

1 medium onion, diced 

4 cups (32 ounces) beef broth 

2 (15 ounce) cans fire roasted tomatoes 

2 (4 ounce) cans chopped green chilis, mild

5 tablespoons red wine vinegar 
1 teaspoon dried parsley 
1/2 teaspoon coarsely ground black pepper 
1/4 teaspoon table salt 
8 ounces shredded Parmesan cheese

In a large dutch oven, cook bacon over medium heat until crispy. Remove to a paper-towel lined plate and set aside. Saute onion in leftover bacon grease until softened, about 5-8 minutes (the onion should be soft and not have a bite to it). Add dry vermicelli, cooking until it starts to brown (stir often); about 5 minutes.

Add beef broth, tomatoes, green chilis, vinegar, parsley, black pepper and salt. Bring to a boil. Reduce heat to low and cover. Stir occasionally so nothing sticks to the bottom. Cook for 20 minutes so the pasta softens and the liquid evaporates.

Pour into a large pasta bowl and toss with bacon and cheese. Serve immediately.


bacon recipe courtesy of: Cathy, Noble Pig, January 21, 2013

2829. TURKEY CLUB ENCHILADA CASSEROLE

yields six servings 


For the Skillet Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken or turkey stock

1 2- to 2 1/2-pound cooked roast turkey breast
2 tablespoons extra-virgin olive oil
1/4 to 1/3 pound center-cut smoky bacon or applewood bacon
2 medium or 1 large onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
1 tablespoon ground cumin, scant palmful
black pepper
1/4 cup cilantro or parsley, finely chopped
juice of 1 lime
2 tomatoes, seeded and chopped
salt
16 corn tortillas or 12 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
1 4-ounce tin diced green chilies, well drained

Garnishes: chopped or shredded iceberg lettuce or Romaine hearts; diced avocado dressed with lime juice; seeded, diced tomatoes; chopped red onion or scallions; crème fraiche, Mexican crema or sour cream, for dolloping.

For the gravy, heat a medium saucepan over medium-high heat. Add butter and melt. Add flour and cook for about a minute or so. Whisk in stock and allow it to thicken until reduced to one cup.

Coarsely chop the turkey meat and pulse process in a food processor into fine chop.

Heat a large, deep skillet over medium to medium-high heat with olive oil, a couple turns of the pan. Add bacon and render until crispy. Add onions, garlic and peppers, and season with cumin and black pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro or parsley, lime juice, tomatoes and gravy. Warm through and season with salt to taste. Remove from heat.

Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side.

In a saucepot over medium heat, melt butter then whisk in flour. Cook 1 minute; whisk in milk. Season with salt and pepper, and thicken to coat a spoon. Stir in 2/3 of the cheese and melt then stir in green chilies.

Fill tortillas with turkey and bacon mixture and arrange in large baking dish, pour cheese sauce evenly over the enchiladas then top with remaining cheese and cool, store.

To bake enchiladas, bring to room temperature and preheat oven to 400°F. Bake the enchiladas until brown and bubbly, 40 minutes. If from fridge, 20-25 minutes if still warm from initial preparation.

Top enchiladas with any or all toppings and serve.


bacon recipe courtesy of: Rachael Ray Show, September 28, 2012 and November 23, 2012; 328 8th Avenue, Suite 149, New York, New York 10001

2705. MUNG BEAN SOUP with BACON and PORK CHICHARON

1 cup munggo (split mung beans)

100 grams pork, boiled, cut into strips
150 grams shrimp, shelled, deveined
1 bunch baby spinach
1/2 head garlic, chopped
3-5 pieces green long chili
1 medium size onion, chopped
1 medium size tomato, chopped
1 thumb size ginger, cut into strips
1/2 cup fish sauce
fried bacon squares
pork chicharon
cooking oil
salt

 

Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size pot and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add in the pork and fish sauce, stir cook for 1 to 2 minutes. Add in the shrimp and continue to stir cook for another 1 to 2 minutes. Add the sautéed ingredients to the boiling pot of mung beans and simmer for 3 to 5 minutes. Add in the green long chili, continue to simmer for 1 to 2 minutes. Season with salt if required. Add in the baby spinach and continue cooking for another minute. Serve hot with pork chicharon and bacon garnish.

 

 

bacon recipe courtesy of: Overseas Pinoy Cooking, December 1, 2011

2688. SAVORY HATCH CHILE and CANDIED BACON PANCAKES

yields four servings


1 cup unbleached white flour

1/2 cup stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 cup milk
1 tablespoon fresh lemon juice
1 large egg
1/2 onion, finely chopped
4 roasted or grilled hatch chiles, chopped (about 1/2 cup)*
1/2 cup candied bacon (recipe below)
1 tablespoon canola oil 

For the candied bacon:

4 slices bacon
1 tablespoon turbinado raw cane sugar or brown sugar

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, set a pie or cookie cooling rack on the cookie sheet and spray with cooking spray. Sprinkle 4 slices of thick cut back with sugar. Lay on top of the rack. Bake in oven for 30 minutes (15 if you use regular sliced bacon), or until the bacon is crispy and caramelized. Watch closely with whether you use thin or thick since the sugar can begin to burn. Allow to cool, then crumble.

For the pancakes: Combine the flour, cornmeal, baking powder, baking soda, and sugar in a large bowl. Stir to blend well. Combine the milk, egg, and lemon juice in a small bowl, use a fork or whisk to incorporate the egg. Stir the milk mixture into the flour mixture, mix with a spoon until well blended and fairly smooth. Mix in the onions, chiles, and bacon. Serve immediately and enjoy! 

NOTE: It’s faster and easier to grill a huge batch of chiles instead of roasting them in the oven: heat your grill to  medium heat (350 degrees). Place the chiles over indirect heat, turning until evenly charred on both sides, about 6-8 minutes. Watch closely; you don’t want burnt chiles. Place on a cookie sheet and cover with aluminum foil to steam for 5-10 minutes or until cool enough to handle and remove the skin, stem, and seeds. To roast the chiles: place on a rimmed cookie sheet, roast  at 350°F for about 30 minutes, remove from oven, cover with aluminum foil to steam, then remove the skin, stem, and seeds.


bacon recipe courtesy of: Priscilla Willis, She's Cookin, August 29, 2012

2654. PIGEON PEA (GANDULES) RICE with BACON, TOMATOES and GREEN CHILES

yields eight servings


1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish

Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.


bacon recipe courtesy of: Ingrid Hoffman, "Ingrid's Christmas Dinner," Simply Delicioso with Ingrid Hoffman, Food Network, 2008

2515. HATCH GREEN CHILE BACON PIE

4 thick-cut slices bacon
1 1/2 cups all-purpose flour
1/4 cup masa (corn flour)
1/4 cup yellow cornmeal
1 tsp salt, divided
2 pinches of dried ground chipotle powder
3/4 cup olive oil
1 cup heavy cream, divided
6 eggs plus 1 egg yolk
1/4 cup milk
6 Hatch green chiles, roasted, peeled and diced
1 bunch green onions, chopped
6 ounces panela cheese (or mozzarella)
2 ounces cotija cheese (or feta)

Dice the bacon and cook it over medium heat in a skillet until it starts to brown - do not cook it fully. Drain on a plate lined with paper towels. Set aside. Preheat the oven to 400 degrees.

Make the crust: In a large bowl, whisk together the flour, masa flour, cornmeal, 1/2 tsp salt, and a pinch of dried chipotle. In a measuring cup, whisk together the olive oil and 1/4 cup of heavy cream. Pour the liquid into the flour mixture and stir with a fork until the dough has just come together. Press the dough over the bottom and up the sides of a large pie plate. The top edge will look a little raggedy; that's fine.

Line the pie plate with a piece of foil, covering all the dough, and add some dried peans or pie weights. Bake the crust 15 minutes, then take it out of the oven. Remove the foil and weights.

While the crust is in the oven, stir together the remaining 3/4 cup cream, the other pinch of chipotle powder, eggs and yolk, milk, diced roasted Hatch green chiles, green onions, cheeses, and cooked bacon. Pour the mixture into the pre-baked pie crust and place the pie plate on a foil-lined baking sheet - this will keep your oven from getting dirty if the pie happens to bubble over.

Bake the pie about 50 minutes, until the center is set and the top is starting to brown. Cool at least one hour before serving.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, September 11, 2010

2511. SMOKED BACON, GREEN CHILE and OAXACA CHEESE FRITTATA

for Joshua Edwards and Lynn Xu


2 eggs
handful of chopped bacon
olive oil
handful of chopped green bell pepper
green jalapeno pepper, sliced thin
green onion, sliced
handful of chopped poblano pepper
a few cilantro leaves, chopped
unsalted butter
bread crumbs, fine
queso Oaxaca, grated
sea salt and freshly ground black pepper
sour cream

Heat a saute pan over medium heat. Add a small handful of chopped smoked bacon. Stir and sizzle the smoked bacon till it turns brown and crispy. If there is not enough bacon grease in the pan to cook the vegetables, then add a small splash of olive oil. Add a small handful of chopped green bell pepper to the bacon in the pan. Add a thin sliced green jalapeno pepper. Add a sliced green onion. When the peppers are cooked al dente, add a small handful of chopped roasted poblano pepper. Add a few chopped cilantro leaves. Stir the ingredients together. Set the smoked bacon and pepper mixture aside. Heat a couple pats of unsalted butter in a non stick saute pan over medium heat. Whisk 2 eggs in a mixing bowl. Pour the eggs into the hot pan. Use a spatula to even the edges of the frittata. When the bottom of the frittata is cooked firm and the eggs on top are uncooked, remove the pan from the heat. Sprinkle the smoked bacon and green pepper mixture on the top of the frittata. Try to arrange the thin slices of jalapeno around the border of the frittata. Sprinkle a very small amount of fine bread crumbs over the frittata. Sprinkle some grated queso Oaxaca over the frittata. Sprinkle a pinch of sea salt and black pepper over the frittata. Place the frittata in a 400 degree oven for a few minutes to melt the cheese. Try to only melt the cheese and not brown it! Remove the frittata from the oven. Carefully slide the thin frittata onto a serving plate. Place a dollop of sour cream and a couple of cilantro sprigs on the center of the frittata.


bacon recipe courtesy of: Shawna's Food and Recipe Blog, Las Vegas, Nevada, April 20, 2011

2495. BACON and GREEN CHILE CORNBREAD

yields 8 to 10 servings


2 strips bacon, chopped
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups buttermilk
2 eggs, beaten
4 tablespoons butter
1 (4.5-ounce) can chopped green chiles

Glaze:
4 tablespoons butter
1 tablespoon sugar
Pinch salt

Heat the oven to 450 degrees F.

In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside. Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.

In a large bowl combine the cornmeal, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined. Immediately pour the batter into the cast iron pan. Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.

Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar. Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top. Slice and serve warm.


bacon recipe courtesy of: Sunny Anderson, "Chile Chile Bang Bang," Cooking for Real, Food Network, 2010

2240. SPICY BLACK BEANS with ONION and BACON

yields eight servings, about four cups


¼ lb bacon, chopped
1 large onion, chopped
2 large garlic cloves, chopped
two 15oz. cans black beans, rinsed & drained
one 16oz. can diced peeled tomatoes
one 4oz. can diced green chiles
2½ tablespoons chili powder
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
salt and freshly ground black pepper

Cook bacon in heavy, large saucepan over medium heat until light brown, about 10 minutes. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients.

Simmer until chili is thick, stirring frequently, about 12 minutes. Season to taste with salt and pepper.


bacon recipe courtesy of: Lori Lange, RecipeGirl.com, March 10, 2007

2040. SQUID INK PASTA with PRAWNS, SQUID and BACON

100 grams plain flour
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil

300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves

To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.

Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.

Bring a pot of water to the boil.

Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.

Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.

Turn off the heat, add the coriander & cherry tomatoes & serve immediately.


bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010

1543. GREEN CHILI and BACON HOMINY (POSOLE)

serves 10-12


1 cup chopped onion, sauteed
4 15-ounce cans white hominy (drain and reserve)
1/2 cup hominy liquid
1 tablespoon juice from pickled jalapenos
1/2 pound cheddar cheese, grated
10 slices bacon, fried crisp and chopped (reserve drippings)
1 cup chopped green chiles
1-2 pickled jalapenos, seeded and chopped

Saute the onions in bacon drippings and put aside. Heat the hominy in a separate saute pan, stirring often. When heated thoroughly; add the hominy liquid and jalapeno juice, bring back to a high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers and bacon and all the onion. Pour into a 9x13 inch baking pan and sprinkle with remaining cheese, bacon and peppers. Bake at 325 degrees until cheese on top melts, about 15 minutes. (40 minutes if refrigerated).


bacon recipe courtesy of: New Mexico Chili, 2315 Hendola N.E., Albuquerque, New Mexico 87110

1389. CHIMICHANGAS with BACON

1/2 lb. bacon, chopped
1 lb. top round steak, chopped
1/2 onion, diced
2 tomatoes chopped
1 can chopped green chilies
1 teaspoon salt
1 1/2 teaspoon oregano
1 to 2 teaspoons chili powder
2 tablespoons minced, fresh cilantro
12 large flour tortillas, warmed
vegetable oil
shredded cheddar
sour cream
salsa
shredded lettuce
sliced black olives

In skillet, cook bacon & grease breaking into pieces as it cooks. As bacon nears completion, add onion and saute. Lower heat & add chilies salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes. Add cooked & shredded chicken and tomatoes, & mix well. Simmer 2 to 3 minutes. Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan. Turn and brown other side. Drain briefly on paper towels. Place on plate and top with shredded cheese, sour cream, and salsa. Place shredded lettuce around chimichanga and top lettuce with chopped tomatoes and sliced black olives.


courtesy of: Greensboring: Outside the Media, Beyond the News, Greensboro, North Carolina

949. BEAN and BACON FIESTA DIP

serves 22


8 slices bacon
1 (16 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
1 cup frozen corn
1 (15 ounce) can black beans, drained, rinsed
1 (16 ounce) jar salsa
1 1/2 cups shredded Mexican cheese blend
sour cream (optional)
corn tortilla chips (optional)

Cook bacon until crisp; drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices. Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese. Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.


courtesy of: Madeleine Bergquist, Syracuse, New York / Pillsbury Bake-Off, 2004

701. QUINOA and BACON GREASE CORNBREAD

serves 6

2 cups corn meal
1 cup quinoa meal
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 tablespoon honey or brown sugar
1 large egg; beaten
3 tablespoons bacon fat, melted
2 1/2 cup buttermilk

OPTIONAL:
4 oz Canned chopped green chilies
or jalapeno-tomato-relish

Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes).

Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish.

courtesy of: The Produce Company, Durham House, Durham House Street, London WC2N 6HG

385. BACON and GREEN CHILI QUICHE

serves 6


1 refrigerated pie crust (half of15-ounce package), room temperature
8 strips bacon
1 4-ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.

Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.


courtesy of: Bon Appétit, June 1996 / Gayle Gardner, Albuquerque, New Mexico

339. BACON and GREEN CHILI QUICHE

serves 6


1 refrigerated pie crust (half of15-ounce package), room temperature
8 strips bacon
1 4-ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.

Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.


courtesy of: Gayle Gardner, Albuquerque, New Mexico / Bon Appétit, June 1996