EL SOMBRERO CORNBREAD
This moist, cheesy cornbread is easy to stir together and pop in the oven just before dinner. Vary the number of peppers to suit your taste. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 365 calories, Fat 24g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 535mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
SOMBREROS
Yummy, sombrero-shaped appetizers. Also good to serve alongside a complimentary soup in the winter.
Provided by Chef Sharon 15
Categories Chicken
Time 1h
Yield 25 appetizers, 25 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 7 ingred. in small bowl. Should make 3 cups filling.
- Divide and spread filling on tortillas. Roll up tightly, jelly-roll style. Wrap in plastic wrap. Chill for overnight. Remove plastic wrap.
- Place on greased baking sheet. Bake in 350' oven for 15 minutes until hot and cheese is starting to melt. Let sit for 5 minutes before cutting. Cut each roll into 5 pieces. Pop back into oven for 5-10 minutes or until the appetizers start to make a "sombrero" shape! Makes 25 appetizers.
SOMBRERO CHICKEN
Seasoned strips of chicken breast are cooked with bell peppers, onions, cilantro, and bacon and topped with tomatoes and cheese. Serve on warm flour or corn tortillas with guacamole and Spanish rice.
Provided by RHONDA35
Categories Mexican Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Fry bacon strips in a large skillet over medium heat until crisp. Keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. Stir and cook for 1 minute. Season the chicken with garlic powder and fajita seasoning and stir into the pan. Cook mixture until chicken is no longer pink in the middle, about 20 minutes. Remove skillet from heat and sprinkle the remaining cilantro, tomato, and Monterey Jack cheese over the top of the chicken mixture. Cover and let sit until cheese melts, about 3 minutes.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 8.8 g, Cholesterol 194.3 mg, Fat 26.9 g, Fiber 1.6 g, Protein 68.4 g, SaturatedFat 12.7 g, Sodium 809.9 mg, Sugar 3.4 g
SOMBRERO DIP
Number Of Ingredients 10
Steps:
- In a 7-inch skillet over medium-high heat, saute beef until browned drain off fat. Stir in water and taco seasoning reduce heat to low and simmer for 5 to 10 minutes or until meat is moist, but no longer saucy set aside.In a decorative 10-inch pie plate, layer refried beans, beef. Guacamole, sour cream. Monterey Jack cheese and Cheddar cheese. If making ahead, cover and refrigerate up to 5 hours. Let mixture come to room temperature before serving, about 2 hours.Garnish with peppers. Serve with chips.
Nutrition Facts : Nutritional Facts Serves
SOMBRERO FAJITAS
Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra.
Provided by RHONDA35
Categories Mexican Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside.
- In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with Monterey Jack cheese.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 4.6 g, Cholesterol 104.2 mg, Fat 35.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 16.1 g, Sodium 531.7 mg, Sugar 2.3 g
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