How To make Mexican Pheasant
2 c Cooked pheasant,cut in
1-inch bites
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1/2 Jar Medium salsa
1 c Sour cream
1 c Cheddar cheese, grated
1 c Monterey Jack cheese, grated
1 Onion, chopped
1 pk Corn tortillas cut in strips
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F.
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On this episode of Plateworthy, host Nyesha Arrington heads to San Francisco’s State Bird Provisions to talk with chef and owner Stuart Brioza as they make the restaurant’s famous fried quail.
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Credits:
Host/Producer: Nyesha Arrington
Producer/Director: Daniel Geneen
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Chicken Fajitas Crockpot Recipe
Crockpot Size: 5 Quart
Ingredients:
2 Chicken Breasts
Half Onion (Sliced)
1 Red Bell Pepper (Sliced)
1 Green Bell Pepper (Sliced)
1 Taco Seasoning Packet
1 lime (Halved)
8 oz. Picante Sauce
Directions:
Place the onions, bell peppers, and chicken into crockpot. On top of chicken pour in the seasoning and picante sauce. Lastly, squeeze the lime all over ingredients. Cook on high for 3-4 hrs. or low for 6-8 hrs. Enjoy!
Reminder:
These are my recommended ingredients. However, feel free to add or remove ingredients you feel may compliment the dish :)