Hello readers! I know I don't have a huge readership here, but I do get comments from time to time from friends who make my recipes and have success with them... in emails, in person, or on facebook. That ALWAYS makes my day and makes me want to post more recipes! I was just curious, what kind(s) of recipes do you like the most? Do you most often look up dinner ideas, dessert ideas, or is there no rhyme or reason? Also, do you have a FAVORITE From the Kitchen of Happy Life recipe? Please, do tell.
I cook almost every single day which means I should really be posting more recipes on here; I will try! Part of the problem is that I often don't measure ingredients, and when something experimental turns out yummy I think "Darn, I wish I'd been paying more attention to how I did that."
Here's a little tip. Last Sunday I intended to make chicken burritos until I realized that I had NO SALSA in the house. What?!? In an effort to keep the Sabbath day holy, I wasn't going to go to the store to fix this problem, but I was bound and determined that we were going to have chicken burritos! So I scoured the pantry & fridge for alternate ingredients. What I ended up with was just as good, or probably even better, than the usual way I make them. I sauteed half an onion (chopped up) in a little oil, along with a small can of diced green chilies. I added shredded canned chicken to that, along with a healthy dash of cumin, and about half a can of enchilada sauce. I think I also put in a little tiny bit of cayenne pepper because it seemed like it needed more heat. The finishing touch (which was such a tasty finishing touch) was some fresh, chopped up cilantro, which I had recently planted outside. If I'd had a can of black beans, I would've added them to the mix. Anyway I let them chicken & etc simmer a little while to thicken the sauce and I served it in tortillas with cheese & sour cream.
Deeelicious! Don't be afraid to experiment; chances are you always have something in your pantry & fridge that you can turn into an interesting meal for your family.
Back to my original question though: please tell me what kind of recipes you like the best, what you would like to see more of on my little site, and if you have a favorite of mine. Thanks! :)
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Chicken Enchilada Soup
I got this recipe from my sister-in-law Emily, after we enjoyed some at Christmastime. It's delicious, and quite healthy too. Thanks again, Em!Ingredients:
2 quarts water
2 T chicken boullion
3 chicken breasts
1 can chopped green chilies
1 large onion, quartered
1 red pepper, quartered
5 medium potatoes, peeled & quartered
2 cloves garlic, peeled
2 tsp salt
1 1/2 tsp cumin
1/2 butternut squash or 1 acorn squash (not easy to peel raw, so cut it in half, scrape out the seeds, then microwave for about 8 minutes until slightly soft. Then scrape the squash out of the skin and put in the pot with everything else)
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1 c sour cream
1/4 - 1/2 can red enchilada sauce
1 T taco seasoning
1 can white or Great Northen beans
Put first 11 ingredients in a large pot (water through squash) and boil until chicken is done and veggies are soft. Take out chicken and set aside. Puree the broth & veggies in one of the following ways: with an immersion blender (which would be the easiest), or strain out the soft veggies and blend them in your blender in two batches (adding about 2 cups of broth to each batch so it blends better), or in your food processor, then return it all to the original pot.
Shred chicken, then add it and the remaining 4 ingredients to the pot. Stir it, heat it up, & serve! Fun topped with extra sour cream, cheddar cheese, Fritos, fried tortilla strips, or nothing at all. Deeeelicious!
A few notes:
- I had a hard time getting the taco seasoning to mix in well without being clumpy, so next time I'll add it to the blender while pureeing the vegetables.
- I didn't include the squash or beans since I didn't have them on hand, but it was still quite yummy. Next time I'll be better prepared! Come to think of it, this would be a perfect recipe to add some canned (soft) beans to during the pureeing stage too, to hide a little extra protein in there. I would stick with light-colored beans though, to maintain the pretty color of this soup.
- I used one pint of canned chicken, which I had on hand since I recently pressure-canned 40 pounds of chicken. A full pint jar was just about the right amount for this soup.
- The recipe called for 1 tsp salt; you might want to start with 1 tsp and then add more at the end if it needs it. Mine needed a good extra teaspoon.
- Measure the water: I approximated and in hindsight I probably had closer to 3 quarts in there; it was a bit watery for my liking so next time I will measure out 2 quarts!
- Soup is not an exact science. I make a lot of soup around here and it's never the same each time; soup is a great thing to experiment with spices... just add a little of this and a little of that! Have fun with it :)
P.S. Do you pronounce it "kyoo-min" or "coo-min" ?? I have always said it the first way but I've heard plenty of people say it both ways. Having just done a little research online, both ways are acceptable and some people even say it like "comin'."
Mexican Rice
I have tried a few different recipes for Mexican rice but never had great success; I found a one on allrecipes.com and made a few changes to it and it turned out just great! My husband even liked it, and he doesn't usually like Mexican rice. This is a big batch; you could easily halve it.1/4 c vegetable oil (or lard)
2 1/2 c uncooked long-grain rice
3/4 tsp garlic powder
3/4 tsp salt
1 tsp ground cumin
1/2 c chopped onion
16 oz tomato sauce
4 c chicken broth
1/2 c water
Heat oil or lard in a large wok; add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with garlic, salt, and cumin. Stir in onions and cook until tender. Stir in tomato sauce, chicken broth, and water; bring to a boil. Reduce heat to low; cover and simmer for about 25 minutes until done. Fluff with a fork. Enjoy!
Original recipe found here
BBQ Chicken Quesadillas
The other day I was reading Pioneer Woman and she posted a recipe for grilled chicken and pineapple quesadillas. I thought that sounded positively delicious, but I wasn't sure how my family would feel about the pineapple. So, I took the idea of using BBQ sauce but changed the other ingredients... it turned out delicious and I made them two nights in a row this week!
Ingredients:
4 large flour tortillas
2 medium-sized chicken breasts
BBQ sauce (I just used Kroger brand original; you might want to use something more spicy)
1-2 avocados, sliced
about 12 oz shredded monterrey jack cheese (pepper jack would also be good if you like it)
1 large yellow onion
butter (have about a stick on hand)
S&P, garlic powder, cumin
Let's start with the onions since they take the longest. Slice the top end off the onion, then peel off the skin. Cut it in half top-to-bottom (cutting through the root end). Putting cut-side-down on your cutting board, slice the whole onion into thin slices (half-circles). Work up to the root and discard the root end. The reason I'm giving these onion-slicing details is that if you work with it cut-side-down and also cut the root end off last, it minimizes the teary eyes. In fact when cutting up an onion this way I don't shed a single tear!
Heat up a medium or large skillet over medium heat; melt about 2T butter and add all the onion slices, breaking them up with a spatula. Cover them and come back to stir them occasionally, cooking until they are all translucent and turning golden brown.
Pre-brown your "top" tortillas. Heat a griddle or large skillet on medium heat with about 1T butter. Spread the butter around evenly and put a tortilla (or two if it'll fit); cook until it starts to crisp up; golden brown.
Chicken: whenever I'm going to cook chicken on the grill I always pound out the breasts first. This makes them more tender and also evens out the thickness so they'll cook more evenly, and more quickly. After pounding the chicken (between two pieces of plastic wrap, with meat mallet), season both sides with salt, pepper, garlic powder, and cumin. You can get creative and use any other spices you'd like. Cook the chicken on the BBQ and brush 2-3 T BBQ sauce on each side as it cooks. When it's cooked through, let it cool off a few minutes and then slice into thin strips.
Assuming the onions are cooked by now, it's time to assemble!
Put some more butter on the skillet (1-2T), and your two fresh (uncooked) tortillas will be the bottom of your quesadillas. Start by sprinkling a big handful of jack cheese on each. Then, several pieces of chicken. Then, sliced avocados. Then, the onions. At this point I brushed on a few more tablespoons of BBQ sauce and sprinkled on a little more cheese to help the "lid" stick. Then, add the pre-browned tortillas; browned side up.
I didn't intend to flip them over as they cooked, but I did so that they would be hot all the way through. I just cooked the first side until the bottom tortilla had browned, then carefully (and quickly) flipped it over with a big spatula and let the other side cook for just a minute.
Let them cool a few minutes before slicing them up with a pizza cutter. I prefer to eat these dipped in sour cream; a mixture of sour cream and salsa would be good too. So yummy! These will be on the regular dinner rotation from now on. Enjoy!
Ingredients:
4 large flour tortillas
2 medium-sized chicken breasts
BBQ sauce (I just used Kroger brand original; you might want to use something more spicy)
1-2 avocados, sliced
about 12 oz shredded monterrey jack cheese (pepper jack would also be good if you like it)
1 large yellow onion
butter (have about a stick on hand)
S&P, garlic powder, cumin
Let's start with the onions since they take the longest. Slice the top end off the onion, then peel off the skin. Cut it in half top-to-bottom (cutting through the root end). Putting cut-side-down on your cutting board, slice the whole onion into thin slices (half-circles). Work up to the root and discard the root end. The reason I'm giving these onion-slicing details is that if you work with it cut-side-down and also cut the root end off last, it minimizes the teary eyes. In fact when cutting up an onion this way I don't shed a single tear!
Heat up a medium or large skillet over medium heat; melt about 2T butter and add all the onion slices, breaking them up with a spatula. Cover them and come back to stir them occasionally, cooking until they are all translucent and turning golden brown.
Pre-brown your "top" tortillas. Heat a griddle or large skillet on medium heat with about 1T butter. Spread the butter around evenly and put a tortilla (or two if it'll fit); cook until it starts to crisp up; golden brown.
Chicken: whenever I'm going to cook chicken on the grill I always pound out the breasts first. This makes them more tender and also evens out the thickness so they'll cook more evenly, and more quickly. After pounding the chicken (between two pieces of plastic wrap, with meat mallet), season both sides with salt, pepper, garlic powder, and cumin. You can get creative and use any other spices you'd like. Cook the chicken on the BBQ and brush 2-3 T BBQ sauce on each side as it cooks. When it's cooked through, let it cool off a few minutes and then slice into thin strips.
Assuming the onions are cooked by now, it's time to assemble!
Put some more butter on the skillet (1-2T), and your two fresh (uncooked) tortillas will be the bottom of your quesadillas. Start by sprinkling a big handful of jack cheese on each. Then, several pieces of chicken. Then, sliced avocados. Then, the onions. At this point I brushed on a few more tablespoons of BBQ sauce and sprinkled on a little more cheese to help the "lid" stick. Then, add the pre-browned tortillas; browned side up.
I didn't intend to flip them over as they cooked, but I did so that they would be hot all the way through. I just cooked the first side until the bottom tortilla had browned, then carefully (and quickly) flipped it over with a big spatula and let the other side cook for just a minute.Let them cool a few minutes before slicing them up with a pizza cutter. I prefer to eat these dipped in sour cream; a mixture of sour cream and salsa would be good too. So yummy! These will be on the regular dinner rotation from now on. Enjoy!
Mexican dinner ideas
Today you're getting bunch of dinner ideas for the price of one! (Hopefully this helps to make up for the lack of posting lately.)
One night last week I made too much guacamole with dinner. I don't know what I was thinking, using four avocados when only about half of my family likes guacamole, but in an effort to be economical I decided to come up with additional dinner ideas that would use up the guacamole. So here's what we ate:
First night: frozen taquitos (purchased from the freezer section of the grocery store, baked in the oven) and cheese crisp (grated cheese sprinkled on a flour tortilla, put in the oven under the broiler until the cheese is melted, then folded in half). We had some iceberg lettuce on the side, some heated up refried beans, and sour cream, salsa, and guacamole. My personal preference is to tear off a piece of cheese crisp, wrap it around a taquito, and then dip it in the beans and all the lovely dippings (which look very nice on the plate, being the Mexican flag colors of red, white, and green).
Second night: Chicken burritos. I made them just as I posted before, with the addition of a drained can of black beans to the chicken & corn mixture. Actually, this time instead of regular chicken breasts I used two cans of canned chicken, and nobody could tell the difference! Shredded lettuce and chopped tomatoes also went inside each burrito... along with sour cream, salsa, and guacamole.
Third night: Chicken quesadillas. These were a big hit! I cooked two chicken breasts in a skillet with about 1/2 a white onion cut into strips. I cooked everything in a little oil, and onto the chicken I sprinkled salt & pepper, cumin, garlic powder, and a little cayenne pepper. Once the chicken was browned on both sides I covered the skillet, turned down the heat, and let it cook slowly until the onions were translucent. I removed the chicken and cut it into thin strips... it didn't have enough flavor for me, so I put all the pieces back into the skillet along with a couple spoonfuls of salsa, and mixed it all together with the onions. Then, I sprayed a large skillet with Pam cooking spray, put a large (burrito-sized) tortilla in, sprinkled half of it with cheese, covered the cheese with a layer of the chicken/onion mixture, sprinkled with a little more cheese, and folded the tortilla over. I cooked it on medium heat until the tortilla started to turn golden brown on the bottom, then I flipped it over & cooked the other side. This amount of chicken was perfect for six burrito-sized tortillas. I kept the cooked quesadillas warm in the oven while cooking the rest of them, and I sliced each half-circle into four wedges to serve. Everyone loved them! We had a small salad on the side and we dipped our quesadillas into (you guessed it) sour cream, salsa, and guacamole.
Unbelievably, I even still have a little bit of guacamole left but I am glad I succeeded in using most of it up, and all with meals my family loved! By the way, we did eat non-Mexican dinners in between, and had the above meals every other night :)
Other good ideas to use up your guacamole:
Make your own chips! Take corn tortillas and cut them into 6 triangles each with a pizza cutter. Spread out on a cookie sheet in one layer, spray with cooking spray and sprinkle with salt. Bake in the oven at 325 for 5-6 minutes, then take out & flip them all over... spraying & salting the other side. Return to oven and bake until the edges look golden brown and they are crispy!
Tostadas! You can find tostada shells next to the taco shells in most grocery stores. Brown 1/2 lb ground beef with 1/4 chopped onion. Drain. Add a can of refried beans and a couple of spoonfuls of salsa and heat through. Spread beans mixture on a tostada shell; top with cheese, shredded lettuce, chopped tomato, and of course sour cream, salsa, and guacamole.
Tacos! Everyone knows how to make tacos, but here's a different way from what you might be used to. When I was growing up my mom would make soft taco shells by frying corn tortillas in oil in a skillet until they start to turn color. Drain between layers of paper towels and they are a very tasty alternative to crunchy taco shells.
Taco salad! For taco salad, I brown a pound of ground beef with some chopped onion, then drain and add taco seasoning, kidney beans, black beans, sliced olives, and a little salsa. For the salad, I mix iceberg and romaine lettuce, along with tomatos, shredded cheese, and diced avocados. When serving myself a big plate of it, I first put the salad part, then the meat part, then yellow corn tortilla chips... and then sour cream & salsa. Then mix it all together. My sister mixes sour cream and salsa together as a salad dressing, and dresses the greens ahead of time so that everybody's is nice and moist. In my household, not everyone likes the same amounts of everything so we dish ours up separately. Delicious either way!
We have all of the above meals fairly regularly, probably since we live in Arizona and we love Mexican food here. I hope this gives you some fun new ideas.
One night last week I made too much guacamole with dinner. I don't know what I was thinking, using four avocados when only about half of my family likes guacamole, but in an effort to be economical I decided to come up with additional dinner ideas that would use up the guacamole. So here's what we ate:
First night: frozen taquitos (purchased from the freezer section of the grocery store, baked in the oven) and cheese crisp (grated cheese sprinkled on a flour tortilla, put in the oven under the broiler until the cheese is melted, then folded in half). We had some iceberg lettuce on the side, some heated up refried beans, and sour cream, salsa, and guacamole. My personal preference is to tear off a piece of cheese crisp, wrap it around a taquito, and then dip it in the beans and all the lovely dippings (which look very nice on the plate, being the Mexican flag colors of red, white, and green).
Second night: Chicken burritos. I made them just as I posted before, with the addition of a drained can of black beans to the chicken & corn mixture. Actually, this time instead of regular chicken breasts I used two cans of canned chicken, and nobody could tell the difference! Shredded lettuce and chopped tomatoes also went inside each burrito... along with sour cream, salsa, and guacamole.
Third night: Chicken quesadillas. These were a big hit! I cooked two chicken breasts in a skillet with about 1/2 a white onion cut into strips. I cooked everything in a little oil, and onto the chicken I sprinkled salt & pepper, cumin, garlic powder, and a little cayenne pepper. Once the chicken was browned on both sides I covered the skillet, turned down the heat, and let it cook slowly until the onions were translucent. I removed the chicken and cut it into thin strips... it didn't have enough flavor for me, so I put all the pieces back into the skillet along with a couple spoonfuls of salsa, and mixed it all together with the onions. Then, I sprayed a large skillet with Pam cooking spray, put a large (burrito-sized) tortilla in, sprinkled half of it with cheese, covered the cheese with a layer of the chicken/onion mixture, sprinkled with a little more cheese, and folded the tortilla over. I cooked it on medium heat until the tortilla started to turn golden brown on the bottom, then I flipped it over & cooked the other side. This amount of chicken was perfect for six burrito-sized tortillas. I kept the cooked quesadillas warm in the oven while cooking the rest of them, and I sliced each half-circle into four wedges to serve. Everyone loved them! We had a small salad on the side and we dipped our quesadillas into (you guessed it) sour cream, salsa, and guacamole.
Unbelievably, I even still have a little bit of guacamole left but I am glad I succeeded in using most of it up, and all with meals my family loved! By the way, we did eat non-Mexican dinners in between, and had the above meals every other night :)
Other good ideas to use up your guacamole:
Make your own chips! Take corn tortillas and cut them into 6 triangles each with a pizza cutter. Spread out on a cookie sheet in one layer, spray with cooking spray and sprinkle with salt. Bake in the oven at 325 for 5-6 minutes, then take out & flip them all over... spraying & salting the other side. Return to oven and bake until the edges look golden brown and they are crispy!
Tostadas! You can find tostada shells next to the taco shells in most grocery stores. Brown 1/2 lb ground beef with 1/4 chopped onion. Drain. Add a can of refried beans and a couple of spoonfuls of salsa and heat through. Spread beans mixture on a tostada shell; top with cheese, shredded lettuce, chopped tomato, and of course sour cream, salsa, and guacamole.
Tacos! Everyone knows how to make tacos, but here's a different way from what you might be used to. When I was growing up my mom would make soft taco shells by frying corn tortillas in oil in a skillet until they start to turn color. Drain between layers of paper towels and they are a very tasty alternative to crunchy taco shells.
Taco salad! For taco salad, I brown a pound of ground beef with some chopped onion, then drain and add taco seasoning, kidney beans, black beans, sliced olives, and a little salsa. For the salad, I mix iceberg and romaine lettuce, along with tomatos, shredded cheese, and diced avocados. When serving myself a big plate of it, I first put the salad part, then the meat part, then yellow corn tortilla chips... and then sour cream & salsa. Then mix it all together. My sister mixes sour cream and salsa together as a salad dressing, and dresses the greens ahead of time so that everybody's is nice and moist. In my household, not everyone likes the same amounts of everything so we dish ours up separately. Delicious either way!
We have all of the above meals fairly regularly, probably since we live in Arizona and we love Mexican food here. I hope this gives you some fun new ideas.
Chicken Burritos
I am thrilled to have discovered another dinner that my kids will eat!
Last night I used these smaller chicken breast portions since that's what I had in the freezer, but of course regular boneless-skinless chicken breasts will do.
After thawing them out I put them in a skillet on medium heat. I salted & peppered both sides
of the chicken, and sprinkled cumin on them (since I really like cumin). Then I poured about 1/3 cup of salsa (any kind will do) over them and a handful of frozen corn.
I covered the skillet and let it cook until the chicken was cooked through, turning it occasionally. With these smallish chicken portions that only took about 10 minutes. Then I took it off the heat and pulled the meat apart into small pieces with two forks:
I returned the skillet to the burner and let it simmer on medium-low for several minutes, covered, while I prepared the rest of the dinner: refried beans, diced tomatoes, lettuce, grated cheese, sour cream, and of course flour tortillas.
Tip: microwave your tortilla for about 10 seconds before assembling your burrito. If the tortillas are especially dry, give it a little spray of water from a spray bottle before microwaving.
This was easy, quick (about half an hour total), and made from ingredients I always have on hand anyway - we'll be having this yummy dinner a lot!
Last night I used these smaller chicken breast portions since that's what I had in the freezer, but of course regular boneless-skinless chicken breasts will do.
After thawing them out I put them in a skillet on medium heat. I salted & peppered both sides
of the chicken, and sprinkled cumin on them (since I really like cumin). Then I poured about 1/3 cup of salsa (any kind will do) over them and a handful of frozen corn.I covered the skillet and let it cook until the chicken was cooked through, turning it occasionally. With these smallish chicken portions that only took about 10 minutes. Then I took it off the heat and pulled the meat apart into small pieces with two forks:
I returned the skillet to the burner and let it simmer on medium-low for several minutes, covered, while I prepared the rest of the dinner: refried beans, diced tomatoes, lettuce, grated cheese, sour cream, and of course flour tortillas.
Tip: microwave your tortilla for about 10 seconds before assembling your burrito. If the tortillas are especially dry, give it a little spray of water from a spray bottle before microwaving.
This was easy, quick (about half an hour total), and made from ingredients I always have on hand anyway - we'll be having this yummy dinner a lot!
Enchilada Pie
A great recipe for those of us who love Mexican food, and who are looking for a new idea for ground beef!
1 lb ground beef
onion*
1 tsp salt
1/4 tsp pepper
1 TB chili powder
8 oz tomato sauce
6 corn tortillas
1 can ( 4 1/2 oz) sliced olives
1 1/2 c cheese
water
Brown beef & onion (to taste - 1/4 to 1/2 of an onion, chopped). Add spices and tomato sauce. In a 2-qt casserole, layer ingredients in 2 or 3 layers: tortillas (torn up into 5 or 6 pcs each), meat mixture, olives, cheese (then repeat). Add 1 cup water at the end - that might sound weird but it's important! Just pour it over the top. Bake at 400, covered, for 20 minutes.
I serve it with a generous dollop of sour cream, refried beans, and iceberg lettuce. I'll add a picture to this post next time I make it!
Recipe courtesy of my mom
1 lb ground beef
onion*
1 tsp salt
1/4 tsp pepper
1 TB chili powder
8 oz tomato sauce
6 corn tortillas
1 can ( 4 1/2 oz) sliced olives
1 1/2 c cheese
water
Brown beef & onion (to taste - 1/4 to 1/2 of an onion, chopped). Add spices and tomato sauce. In a 2-qt casserole, layer ingredients in 2 or 3 layers: tortillas (torn up into 5 or 6 pcs each), meat mixture, olives, cheese (then repeat). Add 1 cup water at the end - that might sound weird but it's important! Just pour it over the top. Bake at 400, covered, for 20 minutes.
I serve it with a generous dollop of sour cream, refried beans, and iceberg lettuce. I'll add a picture to this post next time I make it!
Recipe courtesy of my mom
Cha-Cha Chevy's Salsa
(I'm told this is like Chevy's salsa but I haven't been to that restaurant in at least 8 years so I don't know how close it is...)Lots of tomatoes (I use about a dozen Roma)
1/4 of a regular onion
jalepeno peppers... see notes for quantity (it varies)
2 cloves garlic
2-3 Tbs fresh cilantro
2 1/2 Tbs white vinegar
2 1/2 tsp salt
vegetable oil
Equipment needed: BBQ, blender, knife, tortilla chips
Like all recipes I use, I have modified this one slightly to my liking, and like any recipe that involves spices, it will not turn out exactly the same each time. Jalepenos: the last time I made this I only used about 1 1/2 jalepenos and it was plenty hot; a bit too hot for me in fact. However, my brothers-in-law in Utah who make this same recipe, always use at least 3. As everyone knows, things get spicier the further south & closer to Mexico you go! Hence, Arizona peppers are hotter than Utah peppers, apparently. I heard that the official Chevy's recipe calls for 10, or something ridiculous like that. I would recommend buying 3 or 4, depending on where you live, and adding 1/2 at a time until it's hot enough for you.
Step one: coat the tomatoes and jalepenos with oil; cook them on the grill. Turn them occasionally & cook until the peppers blacken and the tomato skins are baggy & look like they'll come off easily.
Step two: peel your two garlic cloves (may use more or less; I like two), chop them in half, and chop your 1/4 onion in large chunks (to make sure it blends evenly). Likewise, do a rough chop on the cilantro.
Step three (once tomatoes & jalepenos are cool enough to handle): cut the very tops off the tomatoes and peel the skins off; if they don't come right off, you didn't grill them long enough. Chop the tops off the peppers & cut them in half so you can add half at a time if you want. Don't peel them.
Step four: put everything in the blender! (Don't forget about the salt & vinegar.) I like to sort of layer the tomatoes with the other ingredients to ensure that it mixes evenly. Do a medium-low speed and blend until it's an even consistency; no big chunks. It will look similar to the photo above. When I use the amount of ingredients listed, it fill up my blender to the very top!
Step five: eat with chips; yummy yummy!
Tips: have extra tomatoes so you can add them at the end if it's too spicy. However, don't put raw tomatoes in; that will slightly wreck the yummy grilled flavor. Also, you don't have to use Romas; any old tomatoes will do. But since Romas are small, you won't need as many if you're using a larger variety. Chevy's, and my brothers-in-law, use liquid smoke as a final ingredient. I don't use it & don't prefer it & I don't know how much they put in.
Recipe courtesy of my brother-in-law Josh
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