Mexican Eats

This summer I grew banana peppers and put them on everything. After using the last one by Oct. I thought my love affair was over. Then I saw a display of glass jars in Giant Eagle: Bell View Mild Pepper Rings. I've had them for a week and finally used them tonight in the BEST OMELET I EVER MADE! Here's the recipe:2 eggs, 1T milk, Kraft shredded Taco Cheese, onions, tomatoes, green pepper, and Bell View Mild Pepper Rings. I use a mini whisk to whip the eggs and milk and then add the other items. When the omelet is cooked top with Pace mild picante salsa and a dollop of sour cream.
I've been in such a Mexican mood lately. Too bad the rest of my family never cares to visit this foreign cuisine. Last week I made Chicken Tortilla Soup. If interested go to www.recipezaar.com and type in #4627 in the search box. After having this for dinner I had it for lunch everyday for a week. It's that good. The recipe ingredients are at the bottom of this blog. I'm not sure the 12oz. of cheese is necessary. The soup tasted good before that was added.

I've decided salsa makes a good occasional dinner. I think Peach Mango salsa is my favorite but Roasted black bean and corn salsa is VERY good, too. AND black beans are one of Women's Day's 52 Superfoods. I just tried Pinapple Mango Chipotle Salsa. It had a taste that was more like a BBQ sauce than salsa sauce. I think it's the chipotle-I just looked it up on dictionary.com- a pungent red pepper, often pickled and eaten as an appetizer or added to meat stews, sauces, etc. I think this was what was throwing the taste off.

Ingredients

• 1 cup carrot, diced
• 1 cup celery
• 1 cup onion, diced
• 1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons corn oil
• 4 (15 ounce) cans chicken broth
• 1 (15 ounce) can tomatoes, diced (optional)
• 1 (10 ounce) can Rotel tomatoes & chilies, diced
• 1 (1.25-1 1/2 ounce) packet taco seasoning, I use McCormicks
• 1 (10 count) package corn tortillas (broken or cut into small pieces)
• 12 ounces chicken meat, poached, diced
• 1 cup milk
• 12 ounces monterey jack cheese or Mexican blend cheese, shredded
• corn tortilla chips, broken into small pieces