How To make Mission Inn Tortilla Soup
1 1/2 ts Butter
1 1/2 ts Olive oil
1 lg Yellow onion
diced
28 oz Tomatoes :
diced, canned
1 Whole jalapeno pepper (or
Serrano) -- diced 6 oz Vegetable-juice cocktail
(V-8) 2 tb Chicken stock
2 c Hot water
3/4 ts Ground cumin
3/4 ts Paprika
1 pn Chili powder
1/2 ts White pepper
1 Clove garlic (or more)
Minced 1 1/2 tb Tomato paste
1/2 c Fresh cilantro :
chopped
1 tb Cornstarch
1 tb Water
6 Corn tortillas -- 6-inch
Size Vegetable oil for frying 1 c Avocado :
diced
2 c Grilled chicken breast
Diced 1/4 c Fresh cilantro :
chopped
1 c Cheddar cheese -- grated
Heat butter and olive oil in heavy saucepan until butter melts. Add onion and cook until translucent. Add tomatoes and continue to cook until soft. Add jalapeno and mixed vegetable juice. Bring to boil and add stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper and garlic, and cook, stirring occasionally. Add tomato paste and 1/4 cup cilantro and cook, stirring occasionally. Mix cornstarch with 1 tablespoon water, then stir into tomato mixture and simmer until liquid is shiny, about 10 minutes.
Meanwhile, cut tortillas into 1 1/2-inch strips or cubes and deep-fry in hot oil. Remove and drain. To serve, distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half tortilla strips among 6 bowls. Pour hot soup over garnish and top with remaining avocado, chicken breast, chopped cilantro and tortilla strips. Pass grated Cheddar on the side. Makes 6 servings. Chef's Notes: This recipe was shared by Joe D. Cochran, Jr., the executive chef at the Mission Inn in Riverside, California. Recipe By : Mission Inn, Riverside, CA via LA Times 10/26/95 From: Caitlin Davis Carlson, Seaview,wa
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How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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I just cover the omelet with tortilla! Quick recipe in a frying pan in 5 minutes #28
I just cover the omelet with tortilla and in 5 minutes the delicious breakfast is ready! A quick recipe in a frying pan in 5 minutes, very easy to cook, no need to put in a lot of effort. It turns out a delicious breakfast recipe from simple products.
Ingredients:
Cabbage
2 eggs
salt
olive oil tortilla
1/4 lb (100g) hard cheese
1 bell pepper
2 slices of toast cheese
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Monterey Breakfast Burritos | Healthy Cheesy Chicken Sausage Burrito Recipe - Mission Foods
Start the morning right with cheesy Monterey Breakfast Burritos. Enjoy the full recipe:
Loaded with Monterey Jack cheese, healthy chicken sausage, salsa and jalapeños, these breakfast burritos are high in protein and super low in calories and carbs. (Visit the recipe page for all the nutrition facts.) They taste great fresh or frozen for easy meal prep. And they're not just for breakfast. They're perfect for on-the-go busy weekday lunches or dinners.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serves: 6 breakfast burritos
INGREDIENTS
• 6 Mission Almond Flour Tortillas
• 2 tsp vegetable oil
• 8 oz gluten-free chicken breakfast sausages, casing removed
• 9 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded Monterey Jack cheese (about 4 oz)
• 6 tbsp prepared salsa or pico de gallo sauce
• 1/4 cup chopped pickled jalapeño pepper
• 1/4 cup chopped cilantro
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TOP 3 FRENCH ONION SOUP recipes I have ever had! DELICIOUS!!!
Today we are teaching you how to make a very classic, impressive and DELICIOUS French Onion Soup. It's is out of this world!!!
You are going to love this show!
Let's cook!
Ingredients:
5 to 6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1/2 cup wine (dry white wine or dry white vermouth)
salt and pepper
12 ounces gruyere cheese, grated
4 ounces parmesan cheese, grated
one half raw yellow onion
2 to 3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling
Directions:
Place heavy bottom stock pot or dutch over over medium-low heat.
Add 1 Tbs cooking oil, 2Tbs butter to pot.
Add sliced onions and stir until they are evenly coated with the oil.
Cover and cook for about 20 minutes until they are very tender and translucent.
To brown or caramelize the onions turn heat under pot to medium or medium high heat.
Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the rest of the stock, wine to the soup.
Simmer for 30 minutes.
To make the croutes (toasted bread), heat oven to 325 degrees F.
Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
Cook the croutes for 15 minutes in oven on each side (30 minutes total).
Check the soup for seasoning and add salt and pepper if needed.
Transfer to a casserole dish.
At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
Add a few ounces of the cheese directly into the soup and stir.
Place the toasted bread in a single layer on top of the soup.
Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
Drizzle with a little oil or melted butter.
Place in a 350 degree oven for about 30 minutes.
Turn on broiler and brown cheese well.
Let cool for a few minutes.
Bon Apetit!
Let us know in the comments below what you think and how it came out, after you cooked it.
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