Shared from ‘Kitchen Fun With My Three Sons’
Spread guacamole out in the shape of a face. Add black tortilla chips for the hair. Add olives for the bolts. Pipe facial features with colored sour cream.
You can also make a witch with a green face and tortillas shaped to make a hat. Olives for warts along with piping facial features.
This looks so good – I had this in a folder for awhile and found it when i was thinking about what “new” I could make for dinner. They came out so good – we sprinkled them with cheddar cheese and a dollop of sour cream and added chives and bacon bits. The toppings made their way inbetween the slices and it was really good and so simple. If watching caloried use low fat/fat free sour cream and cheese and skip the bacon bits.
I made a grill version of this after this gave me inspiration. I can not wait to try the version pictured above.
Picture Version: slice (not all the way through) and place wedge of cheese in-between each slice – cover with ranch – cover with cheese and pieces of bacon – bake 350 for 35 minutes – served topped with sour cream
Grill Version: slice (not all the way through) and place wedge of onion in-between each slice – add bacon pieces and squish cheese into each slice – wrap with foil tightly and grill for about 25 minutes or until the potato feels squishy which indicates it is soft – add cheese and sour cream to the top
INGREDIENTS:
1 pound chicken
1 half package of bacon (turkey or pork)
2 cups rice
1 pound cheddar cheese
1 half pound mozzarella cheese
10 green chiles (Anaheim or Poblano peppers will also work)
sprinkle of red chile powder
garlic powder
onion powder
sour cream (optional)
guacamole (optional)
small warm tortillas (optional)
crunchy tortilla chips (optional)
salsa (optional)
This is such a simple recipe and is always requested that I make it when bringing food to someones house.
INSTRUCTIONS:
1st:
*2 cup instant rice added to 2 cups boiling water.
*Sprinkle red chile powder to give rice flavor and color. This can be light or heavy depending on the factor of hotness of the end dish that you desire. Cook until rice is tender.
2nd:
*Cut 1 pound of chicken breast into 1″ cubes
*Cut 1 half pound of bacon (pork works best but I have made it with turkey and is still delicious) into 2″ lengths
*Fry and keep stirring until chicken and bacon are done (bacon will need to be crisp)
*While frying you can add: garlic powder, onion powder, a dash of Cajun seasoning or taco seasoning
3rd:
*Blanch or roast green chiles
*Cut the top of and slice them length ways on one side so you can lay them out
4th:
*Spread rice mixture out in a 9 x 13 dish
*Place the sliced open green chiles out on top of rice
*Place chicken and bacon pieces directly over each chile to cover them but leave the rice showing through
*Options at this time: chives, onion, tomato, salsa or leave like it is
*Cover each chile with a mound of cheddar cheese and sprinkle each mound with a little bit of mozzarella cheese
5th:
*Bake at 350 degrees until all cheese is melted
6th:
*Serve with a spatula and top with sour cream
*Serve with some soft warm tortillas or crispy tortilla chips and fresh cilantro salsa and a large cool glass of sweet tea.
Its always gone and I leave with an empty dish…. guess its good when I make one to take I make another to keep for myself…. makes great portions to make lunches with.
Country & Victorian Times 