Shrimp Enchiladas
Southern Living Magazine

• 6 cups water
• 1-1/2 lbs. unpeeled, medium size fresh shrimp*
• 1 can cream of shrimp soup, undiluted
• 1 can cream of onion soup, undiluted
• 1 cup picante sauce
• 1 (8 oz.) pkg. Cream cheese, softened**
• 1/2 cup sour cream
• 2 cups (8 oz.) shredded Monterey Jack cheese, divided
• 9 green onions, chopped
• 1 (4 oz) can chopped green chiles
• 10 (6-inch) flour tortillas
• Garnish: chopped fresh cilantro

Bring water to boil; add shrimp and cook 3 - 5 min. until they turn pink.

Peel shrimp and devein if desired. Coarsely chop shrimp and set aside. Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated. Spoon 2 cups mixture into bottom of a lightly greased 13 x 9" baking dish; reserve remaining mixture and keep warm.

Beat cream cheese and sour cream with mixer until smooth; stir in shrimp, 1 cup Jack cheese, green onions and chiles.

Heat tortillas according to package directions. Spoon 3 to 4 Tbs. Shrimp mixture down center of each tortilla. Roll up tortillas and place, seam side down, in baking dish.

Pour remaining soup mixture over enchiladas; top with remaining 2 cups of Jack cheese.

Bake at 350 degrees for 30 minutes. Garnish if desired

Yield: 4 to 6 servings.
*Substitute 2 cups chopped cooked chicken for shrimp if desired.
** Substitute low-fat cream cheese if desired.

Crawfish Enchiladas
Judy Howle

• 12 oz. package frozen crawfish tail meat
• 2 Tbs. butter
• 2 Tbs. all purpose flour
• 1 can chicken broth
• 1 can cream of onion soup
• 3/4 cup medium or hot picante sauce
• 8 oz. Monterey jack jalapeno or habanero cheese, grated
• 1 can chopped green chiles, drained
• 1/2 cup chopped onion
• 10 flour tortillas

Sauté crawfish meat in 1 T. butter for 5 minutes. Drain and cool.

Melt butter in medium saucepan. Add flour and stir with whisk for 2 minutes. Whisk in chicken broth and cook until thickened. Whisk in picante sauce and onion soup and then stir in green chiles. Pour 1 cup of sauce into large baking dish, 9 x 13" or larger. Keep sauce warm.

On each flour tortilla, place some crawfish, grated cheese and a sprinkle of onion. Roll up and place seam side down in large baking dish. Repeat until all are rolled. Pour remaining sauce over enchiladas making sure they are all covered. Sprinkle any remaining sauce, cheese and onion on top.

Bake in preheated 350 degree oven for 30 minutes.

Chalupa
This is not a true chili, but if you like chili, you'll love Chalupa. It may be made ahead and re-heated and it freezes well.

• 1 lb. pinto beans
• 3 lb. pork roast
• 7 cups water
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tbsp. salt
• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• 1 tsp. oregano
• 1 (4 oz) can chopped green chiles
• tortilla chips

Put all ingredients except corn chips in crockpot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, picante sauce.

Chile Cheese Bread

This is so delicious, you'll want to eat the whole loaf while it's hot!

• 4 cups Bisquick Light baking mix
• 2 cups grated sharp Cheddar cheese
• 1-1/2 cups milk
• 2 eggs, beaten
• 1/4 cup Parkay margarine, melted
• 1 (4 oz) can chopped green chiles
• 1/4 tsp ground red pepper

Preheat oven to 350 degrees. Toss baking mix with cheese. Stir together remaining ingredients. Add to dry ingredients; mix until blended. Pour into greased 9 x 5" loaf pan. Bake 55 minutes. Cool 10 minutes; remove from pan.

AND, no New Year's Day is complete without the Southern tradition of eating black-eyed peas for prosperity and good luck. Here's a spicy version sure to please!

Hoppin' Juan
El Paso Chile Co. Texas Border Cookbook

• 6 fresh green chiles, peeled and chopped, or 2 cans chopped green chiles
• 1-1/2 cups dried black-eyed peas, picked over and rinsed
• 1 tsp salt
• 1/4 cup olive oil
• 3 green onions, trimmed and sliced, about 1/2 cup
• 1 clove garlic, peeled and minced
• 1 tsp cumin
• 3/4 cup cooked rice

In a medium saucepan, cover the peas with cold water. Set over medium heat and bring to a simmer. Cook 10 minutes and stir in the salt. Cook another ten to twelve minutes, or until just tender. Drain. May be prepared 1 day ahead. In a large skillet over low heat, warm the olive oil. Add the green onions, garlic, and cumin and cook, covered, stirring twice, for 4 minutes. Stir in the chiles and cook 2 minutes. Stir in the black-eyed peas and rice and cook, covered, stirring twice, until heated through. Adjust seasoning and serve.

Spicy Pecans

• 2 tablespoons butter
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• dash cumin
• 2 cups pecan halves and pieces

These are great, but not too hot using commercial chili powder. Add some red pepper. If using only red pepper, cut down on the amount unless you like them sizzling!

Cheddar's Santa Fe Spinach Dip
Top Secret Recipes

Notes: Fellow viewer Eric Ortego submitted his own personal creation. Once again another hit. We had a small gathering, and this stuff was "scooped" up !

• 1 medium onion chopped (small)
• 2 cans spinach (drained)
• 1 small can plum tomatoes chopped (small)
• 1 (4 oz.) can green chiles chopped and drained
• 1(8 oz.) cream cheese (room temp)
• 1 cup half/half
• 10 oz grated Monterey jack
• 1 Tbsp. red wine vinegar
• 2 Tbsp. sour cream
• salt and pepper to taste

Spanish Mushrooms

• 4 Tbsp Extra Virgin Olive Oil
• 1 lb mushrooms, sliced thickly.
• 3 cloves garlic, thinly sliced
• 2 Tbsp sherry vinegar
• 1/4 cup stock
• 2 tsp lemon juice
• 1/2 tsp hot paprika
• 1/2 tsp chilli powder
• salt and pepper
• Fresh parsley chopped

Instant Bloody Marias
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 12

• 1 pint cherry tomatoes
• 1/2 cup tequila -- or more, as needed
• 1 small head lettuce leaves -- OR
• 1 small bunch watercress -- OR
• grape leaves -- rinsed and drained
• 1 packet dry Italian salad dressing mix (3/4-1 oz.) -- OR
• 1 packet dry blue cheese dressing mix (3/4-1 oz.) -- unmixed, or
• 1 tablespoon seasoned salt -- mixed with
• freshly ground black pepper -- to taste
• 1 teaspoon pequin chile peppers -- dried and crushed

Spear a tomato with a toothpick; dip into the tequila, then dip into the salad dressing mixture.

Strata Texas Style
Recipe By Charles

• 6 slices Texas Toast Bread -- trimmed of crust
• soft butter
• 1 cup Jack Cheese -- grated (or use pepper jack instead!)
• 4 links Chorizo link -- cooked & crumbled
• 1 can green chiles -- diced
• 6 large eggs
• 3 cups milk
• Salt and pepper -- to taste
• Salsa

Corn and Green Chili Tamale Casserole

I'm always looking for ways to make interesting weeknight meals," says Sandy Stevens of Las Vegas, Nevada. "Since tamales are one of my teenagers' favorite foods, I came up with a new way to serve them. This casserole is a big hit with my whole family."

The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary.

• 6 4-ounce frozen chicken or beef tamales
• 1 10-ounce package frozen white or yellow corn (unthawed)
• 1 4-ounce can diced mild green chilies
• 3 green onions, chopped
• 1 cup chopped fresh cilantro
• 1 cup whipping cream
• 1 7-ounce can salsa verde
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups grated Monterey Jack cheese
• Avocado wedges
• Additional salsa verde (optional)

Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.

Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.

Makes 4 Servings. Bon Appétit November 1999 Sandy Stevens, Las Vegas, NV