King Ranch Chicken Burrito with White Queso

What to cook with leftover King Ranch Chicken stuffings? Being it was so much work to make, it is too good to waste, and it contains all the makings of a burrito, why not make a burrito? And what does a burrito of this caliber need? Burrito sauce, otherwise known as cheese, queso blanco, creamy deliciousness. You pick. Never having made a queso blanco before but knowing what it should include based upon many, may, many bowls of experience, I found this Restaurant Style White Queso to be the closest to what I thought the burrito sauce should taste like.

Modification Made:
Making cheese sauce is tricky, tricky. Mix the wrong proportions, too slow, too fast, not enough heat, yadda, yadda, yadda and the cheese will separate into a crumbly crud like texture and the whole batch must be tossed. Block cheese, cut into fine cubes, replaced deli white cheddar and pre-shredded mozzarella cheese. Nutmeg and red pepper flakes were omitted but a dash of comino was added.

Scaled for Likability: Great
If King Ranch Chicken stuffings had not been already warmed and ready, I would have just eaten cheese sauce and tortillas. What else is there to say: warm flour tortillas rolled and then dunked into ooey, gooey queso cheese knowing when the cheesy messy tortilla is moved from the sauce to your hand, the good stuff is gonna roll down your fingers and make one big gigantic mess. Y.U.M. Y.U.M. Y.U.M.

Alas, the burrito tortillas, stuffing, and rice was ready to go. Burrito were filled with stuffing, wrapped, and then cooked again on the skillet obtaining a crunchy outside layer. Cheese sauce was ladled over the burrito and rice placed on the side soaking up the cheese overflow. Once cut into bite size portions, burrito, rice, and cheese was all mixed together into one cheesy mess. Fantastic! Not a dinner for the health minded, but a dinner for the soul.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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