Mexican Cheese Dip Recipe, Mexican Stuffed Chicken Breast Recipe

Here we go..this is an easy dip to make...process..Philadelphia cream cheese til soft, then pulse in salsa..this is great for chips..is there any specific amount? No..you don't want soup though. You can use mild, med, or hot salsa..it's up to you.

Hot White Cheese Dip with Jalapenos: No this is not a really Mexican recipe but one that the Mex restaurants sell at a premium in certain parts of the states. Simple and as my wonderful food rep says...it keeps foreverrrrrrrrrr...yes, it does. At first I used to get the Land-O-Lakes white processed cheese from her...but now you can find it in lots of deli places..even Target...maybe not the same brand, but look for white processed cheese ( large block just like the large yellow processed cheese as in Velvetta). You just ask for the amount that you want..like one pound..

white processed cheese, grated

milk

diced pickeled jalapenos (mine are in a bottle)

Trying to get you started now...I may used 1 cup of milk to 1 pound of cheese..I put the milk in the pot, heat, add grated cheese and stir til melted. Then add the drained jalapenos till it's spicy enough....

Mexican Stuffed Chicken Breasts:

I used two chicken breasts that I had cut in half into two cutlets..filled with some of the cream cheese dip, then some of the white cheese dip, then poured a little leftover salsa on top and baked until the chix was done. I did have some cilantro in the fridge that I added to the filling.

So next...sliced those, and used more of each of the two dips and rolled all in flour tortillas and put into each of two containers and then into the freezer...also had a couple of pieces of grilled tenderloin that I sliced, rolled in the flour tortillas along with some of each of the dips.

These will be thawed and heated in the oven at approx 375* til hot and the flour tortilla is crisp. I serve with sour cream..and a little more salsa if I have that at the time.

Crab Stuffed Mushroom Recipe

Sometimes..in fact many times I do cook without a recipe and in that case I can give you a rough idea of what I did...to start with the crab..snow crab had been on sale at the local farmers market. I did what any red blooded cook would do..bought an arm full, brought it home, and then took it out of the shell and refroze it in small packages..yes, probably easier to by lump..but that's not the point...then five leftover large mushroom..which turned out to be six when I recounted..

about 1/2 pound snow crab
6 large mushrooms
4 ounce cream cheese
couple dashes of soy sauce
glug of white wine
stems of mushrooms sauteed with about 1/3 vidallia onion, small dice

couple pinches of black pepper
pinch of garlic powder
about 1T chives, snipped
some panko sauteed in butter for garnish
some parmesan for garnish


forgot the 1/2 beaten egg that I mixed in the stuffing


Mixed the stuffing..filled the mushrooms, garnished, put them in a pan with a little butter for a couple of minutes and then threw pan in oven at 375*...set the times for 25 minutes..will check on that. I do use the timer most of the time..and all the time if I leave the kitchen to do something else..like check the computer or work on the torch..easy

THEY are out...the kitchen smelled of crab...the baked stuffed mushrooms look fantastic..too hot to eat this moment...but wait..