HOT PEPPER RELISH

We have been so fortunate to have such a relatively cool several days in a row. So, I took advantage of the cool weather to make some hot pepper jam.

Does this photo make you want to taste some pepper jam too? All you need is a jar of my hot pepper jam, some crackers, and maybe cream cheese if you prefer. Maybe you should come visit me? I have all that here! Or, you can make some for yourself!

TASTING!

The peppers were purchased from The Farm Wife's Table; the conditions haven't been right for my garden to produce peppers.  But Angie has the best produce! 

Bells and jalapenos

After removing all the seeds, I used my food processor for the chopping. Of course, I carefully measured, mixed and followed the cooking directions on the insert in the Sure Jell box. The results were tasty! And of course, as always, I followed the recipe exactly...except I did add some green food coloring.

Chopping

I wore rubber gloves when handling the peppers and making this jam. I always wear rubber gloves when I am canning. It helps prevent burns. But I tossed those gloves in the trash when I was finished because I couldn't wash off the hot pepper!

CHICKEN ENCHILADAS

Cheesy chicken enchiladas

Can you say “Yum!”? This is one of those recipes that I cut out of a magazine thinking, "I might be able to serve this someday". Chicken and Tex-Mex makes me happy!  I sometimes prepare chicken too often according to my sweet hubby, but even he never complains when I am ready to serve these for dinner.

  

The original copy

Velveeta used to be so much cheaper, but even at today’s prices, I always use Velveeta brand vs the store brand of cheese. The Philadelphia cream cheese makes these so creamy and delicious. You can use left-over chicken or you can cut some fresh chicken into cubes and have that cooked up PDQ!

Cooked chicken, spices, cream cheese

As you can see, I mix this up in a skillet on the stove instead of using the microwave. It works great in the microwave if you have left over chicken.

½ cup chopped onion

1 garlic clove, minced

1 tablespoon oil

2 cups chopped cooked chicken

1 can (4 oz) chopped green chilies

¼ cup chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

4 oz cream cheese, cubed

6 flour tortilla (6 or 8 inch)

¼ pound Velveeta, cubed

2 tablespoons milk

½ cup chopped tomato, divided (I use my salsa instead) 

Microwave onion, garlic and oil in 2-quart microwave-safe casserole on High 2 – 3 minutes or until tender, stirring after 2 minutes.  Stir in chicken, chilies, broth and seasonings.  Microwave on high 4 minutes or until thoroughly heated.  Add cream cheese; stir until cream cheese is melted.  Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place, seam side down, in 8-inch square microwave-safe baking dish.  Microwave Velveeta, and ¼ cup tomato in medium microwave –safe bowl on high 2 to 3 minutes or until Velveeta is melted, stirring after each minute.  Pour sauce over tortillas; top with remaining tomatoes.  Microwave on high 6 to 8 minutes or until thoroughly heated, turning dish after 3 minutes.

Makes 6 servings.

Stir until the cream cheese is melted. Then fill and roll the tortilla shells.

I usually double this recipe. I love to make this for family and friends! One other thing I have discovered, if you prepare these ahead of time, like I have done in the past, it will take a bit longer to heat these since they have been in the refrigerator. I bake them at 325 until heated thoroughly. Be careful not to overcook them – been there and done that! Don’t burn the cheese! But do use a meat thermometer to make sure they are fully heated before you serve them.

Enjoy!