Chicken Chimichangas

Chicken Chimichangas are savory and delicious. With the help of rotisserie chicken, they are also quick and easy to make. The salsa verde gives this dish a bright flavor. 

2 to 3 cups shredded, cooked chicken ( I use one rotisserie chicken.)
1 cup salsa verde
1 cup Jack cheese, shredded
1/2 cup pepper Jack cheese, shredded (optional)
4 oz. softened cream cheese
1 Tbls. dry taco seasoning mix
8 (10 inch) flour tortillas
sour cream
salsa verde
salsa
feta cheese

1. In a medium bowl combine, chicken, salsa verde, cheeses, and taco seasoning.
2. Put 3/4 cup of chicken mixture in middle of each flour tortilla.
3. Fold in ends. Place chimichangas seam side down on cookie sheet.
4. Bake in 400 degree oven for 10 to 12 minutes or until tortilla edges are golden brown.

Serves 8

Studio 5 - Beef Chalupas

Studio 5 - Beef Chalupas

Don Pablo's Mexican Kitchen Carnitas

3 lb. boneless pork roast

2 Tbls. canola oil

2 Tbls. butter

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

3 cups water

12 corn tortillas

1 cup canola oil  (for frying tortillas)

Toppings:

mild cheddar cheese, shredded

cilantro

lime wedges

tomatoes, chopped

avocados, peeled and sliced

Season pork with cumin, garlic powder, salt and pepper. In large stock pot on medium high heat, brown all sides of pork roast in 2 tablespoon oil and butter. Pour water into pot with roast and reduce heat to medium low. Bring to a rolling simmer. Cover. Cook for 4 to 5 hours until pork falls apart with a fork. Shred with fork. Drain liquid. Set roast aside and keep warm while cook tortilla shells.

Cook tortilla shells in 1 cup hot oil in shallow pan using tongs--about 3 minutes. Turn once. Place tortillas on plate between sheets of paper towels to absorb excess oil. Keep warm.

Top tortilla shells with shredded pork. Squeeze pork liberally with lime juice. Top with cilantro, cheese, tomatoes, and avocado slices.

Tip: The lime juice is essential in bringing out the flavors in this fabulous Mexican Dish. I created this recipe after dining at "Don Pablo's Mexican Kitchen" in Orlando, Florida. Their Carnitas were delectable. This feeds a crowd! Kids love them!!

Cafe Rio Pork and Tomatillo Ranch Dressing

This is one of my most prized recipes. If you crave Cafe Rio like I do, then you will fall in love with this recipe head over heels. I know a lot of people claim that they have the Cafe Rio's pork recipe, but I doooo!!! Try this and you will know for yourself and impress your friends and families. It is super easy. I'm not an "over the top" cook with exotic ingredients and mounds of time spent slaving over a hot stove. I am busy, busy, busy just like you are with your darling family so I try to be as quick and efficient in everything I do to really juice life. Really. the only thing I do over the top is photography, then I am a real nut!!

4 lb. premium boneless pork roast

5 (6 oz.) cans tomato sauce

4 cups Dr. Pepper

1/2 cup brown sugar

1/4 cup molasses

1 tablespoon cumin

3 teaspoons bottled garlic

Combine tomato sauce, Dr. Pepper, sugar, molasses, garlic, and cumin in bowl. Put pork roast in crock pot or large stock pot and pour sauce over top. Bring to a rolling simmer. Cook on medium low heat for 6 hours in a steady simmer. Shred pork with fork while still in pan and sauce and cook for one hour more. Serve with refrigerated tortillas that you cook in a non-stick dry skillet, turning once when starts to bubble and brown on side. Top with cilantro, tomatoes, lettuce, black beans, tortilla strips, and tomatillo dressing.

Creamy Tomatillo Dressing

3 tomatillos, husked, washed and cut into quarters (tomatillos are found in the produce section of your grocer. They look like green tomatoes with a thin paper wrapping or husk)

1  package buttermilk ranch dressing mix

1 cup mayonnaise

1 cup fresh cilantro, washed

1/2 cup buttermilk

2 cloves of garlic or 1 teaspoon bottled garlic

juice of one lime

3 tablespoons sugar

3 drops Tabasco sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

Combine all ingredients in blender and puree. Refrigerate one hour. You will absolutely want to drink this! But don't! There are things that make the world go around and tomatillo dressing is one of them!!