Chicken Flautas

Who doesn't like a big plate of chicken flautas to munch on

during a football game and or a Saturday night movie date!

These flautas are so easy and really do satisfy the munchies!

Chicken Flautas

Instructions

3 fresh jalapeños

1 bunch of cilantro chopped

1 2c bag of shredded cheddar cheese

1 2c bag of shredded mozzarella cheese

2 cups of shredded rotisserie chicken

12 flour or corn tortillas

1 small onion chopped and sauted in 1/2 stick of butter, adding cumin to taste.

Canola Oil in Spray Can

Heat your oven to 375. Spray a large metal baking pan.

Take one tortilla at a time, spray both sides and then add chicken, onions, cilantro and cheese.

Slowly roll the tortilla up and place seam side down on the baking pan. Continue until all 12 tortillas are rolled. Give the flautas an extra spray of oil to generously coat the tortilla so the crisp up nicely.

Place in the oven and keep an eye on them until the start to slightly brown and crisp up. Check after 15 minutes and then continue cooking in 5 minute increments until the cheese is melted and the flautas are crisp.  Plate them up and sprinkle more cilantro on the top. Serve with your favorite salsa, sour cream and guacamole for dipping!

You will also want to make this Salsa

And this Queso

Super Bowl Party Food

So all mamas know that the Super Bowl

is really just a day to try out all of those amazing, 

cheese filled and low calorie appetizers we 

have been stalking on Pinterest! 

Right?

Yes Mama Nuch is right!

So I am going to make it real easy for you.

These three treats will be the hit of the party 

I kid you not!

Just pick up some really great chips and

do not forget the Big Scoop FRITOS!

Put on a fancy pair of sweats so you can 

eat all day long if you so please.

Thank me later

or not! 

Go HERE!

Go HERE!

Go HERE!

Mama Holli's Avocado Chicken Salad Is Amazing!

Well the Mamas have asked

and

they shall receive!

This recipe is most definitely 

a frequent flyer at our house!

We will pack it up when 

hiking in the mountains

for an easy lunch. We will serve 

it at parties, slap it in a tortilla or 

gobble it up with some greasy, 

salty homemade tortilla chips!

This Christmas, IF I have 

any turkey leftover, 

I will substitute turkey

 for the chicken and I am sure 

I will not have any complaints!

And IF I do.......

Well they can just wash the dishes!

Little Spoiled Brats!

😜😜😜😜

Mama Holli's Avocado Chicken Salad

1 1/2 to 2 pounds of cooked chicken or turkey

2 medium Poblano pepper -broiled, (place on baking sheet and broil, turning until all sides are blistered and slightly brown) sweated, (place peppers in a sealed plastic bag directly from oven to sweat for 10 minutes) and then chopped up discarding seeds, skin and stem.

(Poblano peppers are not hot especially if you make sure all the seeds are rinsed out)

1 medium jalapeño pepper - finely chopped (if you want you can remove the seeds to take some heat out or just leave this pepper out entirely) I like it HOT!

1  Cup of Cilantro loosely diced - no stems!

1 small purple onion - chopped

The juice of 2 large limes

2 Cups of Cilantro (no need to chop as this is for the dressing)

3/4 Cup of olive oil

1 small clove of garlic 

1 teaspoon of white wine vinegar

1 dash of white sugar

sea salt to taste

3 avocados - medium diced (save avocado pit)

Chicken - Here is the easy part! You can use any cooked chicken and or turkey you like.

I love to take leftover chicken from the grill and mix this together for lunch the following day!

You can even buy a rotisserie chicken at the store if you don't have time. It is entirely up to you!

Either way you will want to start with COOKED chicken or turkey, dice it up and throw it in a bowl.

To the chicken in a good size mixing bowl, add your diced purple onion, diced cooked poblano peppers, diced jalapeño if you choose, and 1 Cup of diced cilantro. Set aside for a minute.

In a blender or a food processor ad 2 cups of cilantro, the juice from the limes, and garlic clove. Pulse to get it good and chopped up. It won't be smooth yet but we will fix that. Add the olive oil and vinegar and continue to blend until it is all mixed together. Taste it and add your sea salt. If you taste a slight bitterness you can add the sugar and that usually does the trick. Pour this yummy dressing over the chicken and toss it around to get it all good and coated.

Last you will gently fold in the avocado. Throw a pit or two in the middle to help it stay fresh, cover and refrigerate to get it good and cold until you are ready to chow! 

Serve on a bed of lettuce, in a tortilla, as a dip with chips or super scoop fritoes (oh that is so good) or on your favorite bread. Any way you serve it up it is a huge hit!

Enjoy!

Mama Holli

Here's another 

Chicken Salad Recipe!

Go HERE

Go HERE for a list of all the yummy recipes!

Tex Mex 7 Layer Dip

If you have ever lived or visited Texas 

then you have tasted this all time favorite dip.

It is kind of a staple at Texas parties.

It is pretty basic but you can add your 

own personality to it. 

If you are a little spicy, you can fire up the heat.

If you are perky you can throw in a new layer 

to wake up your guests. I usually adapt it to what

 I have in the frig at the time needed. 

I usually make it in the morning on the day I need it.

If you use fresh avocados then you will want to make it 

the day needed because the fresh avocado 

will turn brown if it is made too far in advance.

If you use store bought avocado dip 

you can make it the day before.

Tex Mex 7 Layer Dip

Ingredients

1 can of refried beans (I use nonfat and organic)

1 16 oz Sour Cream

2 Cups of Shredded Colby and Monterey Jack Cheese

4 diced green onions

1 medium tomato diced

1/2 cup of chopped cilantro

1/2 stick of butter

1/4 tsp season salt

1/4 tsp garlic powder

1 Tbl of cumin

1 Tbl of chili powder

1 Tbl of Tabasco Sauce

1/2 tsp onion powder

3 or 4 medium avocados mashed with a Tbl of fresh lime and a dash of sea salt

OR  1 16 oz container of store bought guacamole dip

Soften refried beans with butter in a medium saucepan over low heat. 

Add 1/4 tsp season salt and 1/4 tsp garlic salt into beans. Once softened pour in the dish you will serve the dip in. Allow it to cool about 15 minutes until adding the next layer. In a medium bowl mix sour cram with cumin, chili powder, onion powder and Tabasco. This is where you can add more sauce or seasoning if you like. Just taste it with your cute little pinky finger and tweak it as you wish. When you are done tweaking the sour cream just dump and spread it evenly over the beans. Next up is the guacaMOLE! 

I like saying that....guacaMOLE!  Can you hear me? So here is the deal. 

You can cheat and use a store bought guac fake dip or make your own with a few avocados. It is up to you and how much time you want to invest in this dip. I have done both. So make the decision, own it and then spread it over the sour cream concoction. Next up the cheese. Spread the cheese on top of guac and then sprinkle the onions, toms and cilantro. Cover it up with plastic wrap and chill for a couple of hours or more. Serve it up with some good tortilla chips and of course some Big Scoop Fritos! 

Fritos are a must! If you really want to be daring add some freshly diced jalapeños on the top. If you do that then run and hide from your guest who can't take the heat. They will not be happy and surely will be looking for you! 

AND......You are going to want to make some QUESO!

So go HERE for the BEST (Mama doesn't lie) Queso recipe you will ever find!

AND.......You are going to want to make this amazing main course to dump all the dips on top of!    King Ranch Casserole is to die for!

 

Mama is FRESH! Fresh Salsa in The House!

Nana Nucci would call you

FRESH

if you sassed back,

told a joke,

flirted with a boy,

teased her,

pranced around in a new outfit 

or 

if you

did just about anything

other than be a bore!

"Are you getting FRESH with me?",

she would say and then gently cover her mouth and start

laughing out loud!

Mama Holli whips up some 

FRESH Salsa

about once a week for her familia.

It is very similar to the

CHEATER HOLLI HOTSAUCE

recipe but slightly different in taste and preparation.

Pull out the trusty food processor or a blender.

I like to use the FP for this recipe as it works best 

with fresh toms. Over blending the tomatoes can make 

your salsa foamy, which you don't want!

Mama Holli's FRESH Salsa

4 vine ripe tomatoes ( quartered)

1 to 2 serrano peppers

1/3 cup purple onion

1 garlic clove

1 cup or more of cilantro

1/2 tsp of sea salt

1 tsp of red wine vinegar

Blend pepper, garlic, onion and cilantro first until finely chopped.

Add tomatoes one at a time, pulsing a few times in between each one. Add the salt and vinegar. This part is up to you....you can pulse/blend it a little more to make it less chunky or leave it as it is. This Mama does NOT like chunky salsa so I blend pulse it a few more seconds. Not too long though or you will loose the fresh taste of the toms. 

FYI.......

This batch I photographed has extra cilantro. I was craving it that day! The fresh toms will blend more pink than red unlike canned toms, hence the greenish color of this batch.

Serve it up with some chips and you are good to go!

Enjoy!

Chili Con Queso

Mama Colleen makes a mean Texas Queso!

She is the ultimate southern cook and everything 

she serves up is amazing! 

She is one of my favorite buddies and I 

miss those lazy summer days hanging 

out at her pool with the kids!

Chili Con Queso Dip

by Colleen Rice

one 2lb box of velveeta

2 (5oz) cans of evaporated milk

1 1/2 lbs. ground beef, browned and drained

2 (4oz) cans of green chilies chopped

2 (4oz) jars of pimientos 

1 ts. oregano

3-4 pickled jalapeno peppers chopped

1 Tbsp. Knorr Suize Calso de Pollo Spice

2 (15oz) cans Ranch Style beans undrained

In a large crock pot add chopped Velveeta. Pour in evaporated milk and mix.  Heat crock pot on low. While the cheese and milk heat, prepare ground beef in a large skillet by browning and draining. Then add the remaining ingredients to the meat in the skillet. Simmer for 10 minutes and then add to the cheese mixture in the crock pot. Mix well and heat on low.  Serve with your favorite chips.  Colleen serves this at their annual Halloween Party.  It is so very good and fat free of course!

Make sure to check out these 

CRAZY, AMAZING RECIPES!

Black Bean Dip

Salsa