Table of Contents

Avalanche Enchiladas
Bronco Brats
Bueno Breakfast Burros
Five Alarm Southwestern Chili
Game Day Salsa
Spokane Scramble
Unorthodox Caesar Salad

Avalanche Enchiladas

1 lb. Ground Chicken
2 Jalapenos, diced
1/2 can of Corn
1 large Tomato, chopped
1 1/4 cup of shredded Cheddar cheese
3 cans of Red Enchilada sauce
1 pack of small Corn Tortillas
1/4 coating of Onion Powder
1 tablespoon of Chili Powder
1 tablespoon of Red Pepper Powder
1 tablespoon of Tapatio (or any hot sauce)

Preheat oven to 375 degrees. Cook chicken on medium heat, when meat is almost done add seasonings and mix. Add jalapeno, corn, and tomato. Turn to low heat and cook additional for additional 3 to 5 minutes. Remove from heat, add 1/4 cup of cheese and mix. Warm tortillas and roll up mixture. Cover with enchilada sauce and sprinkle with remaining cheese. Cook covered with tin foil for 20 minutes, uncover and cook for an another 10 minutes.

Bronco Brats

1 pack of non flavored Bratwurst
5 bottles of Blue Moon beer
3 - 4 Jalapenos, sliced
2 large Red Bell Peppers
2 teaspoons of Celery Salt
1 1/2 teaspoons of Ground Mustard
1 teaspoon of Onion Powder

Bring beer and vegetables to a boil. Add seasonings and cook for 10 to 15 minutes (until vegetables are soft). Turn to medium heat and add brats. Cook brats until they turn gray to dark gray (approx. 20 minutes). Kiss brats on the grill (i.e. just long enough to get grill marks).

Bueno Breakfast Burros

1 pack thick sliced Bacon
7 Eggs
3 cups of Tater Tots
1 tablespoon of butter
Shredded Mexican Cheese
Salsa or Hot Sauce
Flour Tortillas, large

Add butter to a frying pan on medium heat, once butter is melted add tater tots. While cooking, gradually smash up and cook to desired crunchiness. Cook bacon to desired crunchiness, set aside. Using the same pan as you used for the bacon, scramble and cook the eggs. Briefly warm the tortillas in the microwave, add desired amount of bacon, eggs, tater tats, cheese, and salsa/hot sauce. Wrap.

Five Alarm Southwestern Chili

2 lbs. of Ground Chicken
2 Green Bell Peppers, chopped
3 Jalapenos, diced
2 cans of Spicy Chili Beans
2 cans of Petite Diced Tomatoes
1 can of Black Beans
1 can of Pinto Beans
1 can of Corn
2 tablespoons of Chili Powder
2 tablespoons of Red Pepper Powder
1 teaspoon of Onion Powder

Pan fry chicken. Combine all ingredients in a large pot. Cook on medium heat for approx. 40 to 45 minutes, stirring often. Not So Hot: Cut the Chili and Red Pepper in half. Mild: Cut the Chili and Red Pepper in half again.

Game Day Salsa

1 can Diced Tomatoes
2 Jalapenos, sliced
1 Red Pepper, chopped
1 can Green Chiles
1 teaspoon Lime Juice
1/3 teaspoon of Salt
1/2 tablespoon of Pepper
2 tablespoons of Onion Powder
1 teaspoon of fresh Cilantro
2 tablespoons of hot sauce

Combine all ingredients in food processor. Blend to desired texture.

Spokane Scramble

8 oz. cubed Ham
2 Potatoes, cubed
1 (large) Green Pepper, chopped
2 vine Tomatoes, chopped
5 Eggs, scrambled
1/4 cup of Cheese
1 teaspoon Butter
3/4 teaspoon Black Pepper
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder

Add potatoes and butter in pan on medium heat. Sprinkle seasonings on potatoes as they cook, once al dente add ham. Once potatoes and ham are cooked as desired, reduce heat to low and added veggies, then cover. Cook eggs and add to mix. Top with cheese until melted.

Unorthodox Caesar Salad

1 lb. of Chicken Breast, cubed
1 Cucumber, chopped
2 large heads of Broccoli, chopped
6 cups of lettuce, chopped
1/2 box of Rotini
1/2 cup of Parmesan cheese, shredded
8 fl oz of Caesar Salad Dressing.

Pan fry chicken. Sprinkle lemon pepper on chicken as you turn, set aside and cool when finished. Prep veggies. Cook pasta and cool. Combine all ingredients in a large bowl. Add salad dressing and mix.