Best Florida Native Mexican Buffalo Chili With Monterey Jack Nachos Recipes
FLORIDA NATIVE MEXICAN BUFFALO CHILI WITH MONTEREY JACK NACHOS
I LOVE this recipe adaptation from the book "The Complete Book of 400 Soups". It's our favorite pinto bean chili, served with crispy blue tortilla chips and shredded monterey jack cheese on top.
Provided by kitty.rock
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
- Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
- Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
- Reduce heat and cover the pan. Simmer for about 45 minutes.
- Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
- Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
- Remove the bay leaves before serving.
- To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.
Nutrition Facts : Calories 1735.7, Fat 77.9, SaturatedFat 31.9, Cholesterol 253.6, Sodium 1845.6, Carbohydrate 146.1, Fiber 38.6, Sugar 6.2, Protein 117.2
AWESOME, YUMMY MONTEREY JACK DIP
This dip has become a family favorite. Warning--you might want to double the recipe; it's kind of addictive.
Provided by Porfavorcorona
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Grate cheese.
- Combine with remaining ingredients, toss well and enjoy!
SPICY MEXICAN CHILI
If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.
Provided by FeedMePlz
Categories Vegan
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
- Serve over rice. Make extra for next day's breakfast.
Nutrition Facts : Calories 287.5, Fat 1.7, SaturatedFat 0.3, Sodium 264.4, Carbohydrate 55.4, Fiber 14, Sugar 10.5, Protein 17.4
MEXICAN BEEF CHILI
From "The Essential Rice Cookbook." This is a hearty meal that could also be used as a side. I have tried substituting pork instead of beef, but it really needs the deep flavor of red meat. Also, it isn't very spicy, so you may want to add more spice. Serve with sour cream and warm flour tortillas, or just eat it from a bowl.
Provided by Da Huz
Categories Steak
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put the rice in a heatproof bowl, cover with boiling water, and let soak.
- Heat 1 tbsp oil in a large, heavy-based pot. Cook the meat. Remove meat from pot but do not dump out oil and drippings.
- Add the rest of the oil and cook the onion until translucent. Add garlic and chillis and cook 1 minute. Add all the dried spices and cook another 30 seconds.
- Add the tomatoes, tomato paste, and beef to the pan. Add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. Add stock as needed.
- Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
- Stir in fresh oregano and serve!
Nutrition Facts : Calories 1071.8, Fat 86.4, SaturatedFat 34.4, Cholesterol 112.4, Sodium 716.2, Carbohydrate 54.3, Fiber 6.2, Sugar 5.1, Protein 18.9
CHILI EGG PUFF
I snagged this wonderful dish from Missouri's Innkeepers book. I used 8 ounces mixed cheddar and Monterey Jack and 8 ounces of Monterey Jack. I baked it about 45 minutes.
Provided by Young Living in Tex
Categories One Dish Meal
Time 45m
Yield 1 13x9 dish, 9 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs.
- Add dry ingredients, cottage cheese and shredded cheese.
- Add melted butter and chilies.
- Pour into well greased 13x9 inch baking dish.
- Bake at 350° for 35 minutes or until center is firm.
- Reheats nicely.
CHILI NACHOS
These are delicious and so easy to make. If you make Recipe #103441 (it freezes well in small containers), you will have it to make these any time or use another chili recipe. There is really no specified amount that you can make. Just use the three ingredients and as much as you want of all of them and enjoy.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- On a platter, arrange sort of a single layer of tortilla chips.
- With a spoon, drop pieces of chili all over the tortillas (I try to get some on each chip).
- Sprinkle with some of the cheese.
- Then put another layer of chips, chili, and cheese until all are used.
- Put in the microwave for a couple of minutes to melt the cheese and make everything hot.
- Put the platter on the table and let everyone dig inches.
Nutrition Facts : Calories 304.2, Fat 18.1, SaturatedFat 7.6, Cholesterol 36, Sodium 595, Carbohydrate 24.9, Fiber 4.2, Sugar 1.2, Protein 12.6
KICKIN' BUFFALO CHICKEN NACHOS
These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!
Provided by bakingmecrazy
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
- Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
- Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
- Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 35.6 g, Cholesterol 89.8 mg, Fat 47.8 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 16.6 g, Sodium 1531.3 mg, Sugar 2.6 g
PENNE PASTA & OVEN ROASTED CHICKEN (BY FLORIDA NATIVE)
This is my stab at Romano's Macaroni Grill's dish called "Penne with Oven Roasted Chicken". I think it is my favorite chicken and pasta dish, and I've tried alot of them and made up a few myself. I found a couple of recipes for this but could not get the exact ingredients so I improvised and this is what I ended up with. I added no salt as the chicken broth and cooking wine I used both had salt. I think it's pretty close, not exactly Romano's but still YUMMY! Specifics: I used Perdue's Perfect Portions Roasted Garlic with White Wine Boneless-Skinless Chicken Breasts, Gourmet Garden Basil Herb Blend (in the tube in the refrigerated produce section, I used 3 teaspoons), Holland House White Cooking Wine with Lemon Flavor, and Barilla Plus Penne Pasta.
Provided by kitty.rock
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
- Bake chicken 30-40 minutes or until thoroughly cooked through.
- Remove from oven, cool, and slice into bite-size chunks.
- While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
- Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
- Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
- Over medium-high heat, stir-fry the asparagus for about 3 minutes.
- Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
- Stir together well and bring to a boil.
- Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
- Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
- Remove pan from heat.
- Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
- Serve in individual pasta bowls with warm garlic bread.
Nutrition Facts : Calories 552.4, Fat 18, SaturatedFat 5.6, Cholesterol 88.2, Sodium 427.3, Carbohydrate 54, Fiber 8.7, Sugar 2, Protein 39.9
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