Ryan's Salsa

We miss the McCoy family for so many reasons, one of them being Ryan's salsa. It was served at every party/get-together and we always devoured it. Ryan has shared his recipe with me and we have made it a few times, but it never is quite as good as his. I think it's because Kara isn't sitting next to me while I eat it. Rick's only request for Super Bowl food was Ryan's salsa. I guess it makes us feel like our best friends are still in Virginia! 

2 lg. cans whole tomatoes (drained)

3 jalapeno peppers - diced (Ryan uses the already diced and canned ones)

1 t. dried oregano

1 t. salt

3 T. veg oil

1 T. of vinegar

1/2 t. pepper

2 or 3 cloves of garlic, minced

1 bunch of green onions (white parts only)

Ryan puts everything but the tomatoes in a food processor, get everything all diced up nicely, then adds the tomatoes and pulses until he reaches the desired consistency. 

Shredded Chicken Quesadillas

This is actually embarrassing to add to my favorite recipes, but I have friends (who will remain anonymous) who honestly call me a couple times a year because they can't remember how to make these. One of my sisters started making them for our Lake Powell trips because they fed a crowd and you could make the mixture and then whip up yummy quesadillas day after day. I have taken these to friends and neighbors who need something for a meal, along with lunch for a few days in a row. I've also taken it to people when they move into a new house so they can eat them for a few days when they are busy and don't have much in their fridge or pantry yet. Simple but wonderful, this recipe makes enough to feed an army!

6 chicken breasts, cooked & shredded
1 very lg. jar of mild Pace picante sauce
3 lg. fresh tomatoes, chopped
12 green onions, chopped
1 bunch cilantro, chopped
1 lg. can green chillies
lg. tortillas
monterey jack cheese, shredded
sour cream
olives
guacamole

In a large saucepan, mix chicken, salsa, tomatoes, onions, cilantro and green chillies. Cook on medium heat until flavors combine, about 10-15 minutes. On a saute pan or griddle, place a tortilla and top with cheese; wait until it starts to melt. Spread hot chicken mixture on half of the tortilla (use a small amount so it doesn't spill out the sides) and fold other half over top. Grill until light brown on both sides. Cut into triangles and top with sour cream, olives and guacamole. Mixture can be refrigerated for a week and warmed up to use at a later time, or frozen for up to 6 months.

Cilantro Chicken Enchiladas

My friend Elyssa Andrus brought these to me one day and I have never made any other enchiladas since. I have probably made them for 100 new moms and it is my go-to meal for the missionaries. They are dreamy! This is the original recipe (although I have added the beans and corn), and I always triple it for our family and bake it in a large baking dish.

4 oz. chopped mild green chiles, undrained
3/4 cup loosely packed fresh cilantro leaves and stems
3 green onions, sliced 
2 T. sliced pickled jalapeno chilies (if you don’t want them too spicy, only use a little)
2 T. fresh lime juice (we use more because I like it so much)
1/4 t. salt
1/3 c. water
4 (8-inch) flour tortillas
2 c. cooked chicken, shredded
1 c. grated monterey jack cheese
1/2 c. black beans
1/2 c. white corn
1/4 cup heavy or whipping cream
 
Preheat oven to 350 degrees. Grease 11 X 7 baking dish. In blender, combine chilies, cilantro, green onions, pickled jalapenos, lime juice, salt and water; puree until smooth. Transfer to 8-inch skillet and heat to boiling over medium heat; boil 2 minutes. Dip one side of each tortilla in sauce; spread 1 tablespoon sauce over other (dry) side of tortilla and top with chicken. Add cheese, corn and black beans. Roll up tortilla and place, seam side down, in prepared baking dish. Stir cream into remaining sauce in skillet; pour over filled tortillas. Cover with foil and bake 15 minutes. Remove foil; sprinkle with cheese and bake until cheese has melted about 5 minutes longer.