Celebrate History with Festive Flavors
Chicken Fajita Nachos
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Preheat oven to 375°F.
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In a skillet, warm oil and add red bell pepper and onion. Fry until onions are translucent. Add thinly sliced chicken and fry until cooked. Sprinkle red pepper flakes, salt and pepper if desired. Set aside.
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In a saucepan, warm milk until steaming, but do not boil. Slowly whisk flour into the milk, one tablespoon at a time, until there are no more lumps. Simmer until milk is thickened.
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Stir in one cup grated cheese until melted. Add salsa, and stir until warmed.
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To assemble, place a dense layer of tortilla chips on a rimmed baking sheet. Sprinkle chicken mixture on top of chips and drizzle cheese sauce on top. Bake for 15 minutes or until cheese sauce begins to lightly bubble.
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Remove from the oven, sprinkle with remaining grated cheese as well as lettuce and tomato. Add salsa if desired. Serve immediately.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Pistachio Blueberry Shamrock Fluff
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In a mixing bowl, stir together pudding mixes and pineapple. Place in the refrigerator to cool.
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Blend cream cheese until smooth and stir in whipped topping. Remove pudding mixture from the refrigerator and fold in the cream cheese mixture. Scoop into a serving dish and return to the refrigerator to set, approximately 3 hours.
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Prior to serving, sprinkle rinsed blueberries and pistachio nuts on top. Serve immediately.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.