Wednesday, November 25, 2009

Salsa Verde Chicken Wraps Recipe

This is my favorite of all the National Leftovers Day recipes from Pace. The salsa verde is soooo tasty!

Salsa Verde Chicken Wraps

Prep: 15 minutes
Makes: 4 servings

1 cup Pace® Salsa Verde
2 cups diced cooked chicken or turkey
1 large red pepper, diced (about 1 cup)
1 large avocado, diced (about 1 cup)
1 / 2 cup sour cream
4 flour tortillas (10-inch), warmed
2 cups shredded lettuce

1. Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.

2. Spread 1 / 4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.
Reblog this post [with Zemanta]

Tuesday, November 24, 2009

Mucho Queso Pizza Recipe

Pace® Mucho Queso Pizza

Prep: 15 minutes
Bake: 15 minutes
Makes: 4 servings

1 cup Pace® Mexican Four Cheese Salsa con Queso
1 prepared pizza crust (10-inch)
1 / 2 cup shredded cooked chicken or turkey
1 / 2 cup sliced sun-dried tomatoes
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil leaves

1. Heat the oven to 400°F.

2. Spread the salsa con queso onto the pizza crust to within 1/2-inch of the edge. Top with the chicken, tomatoes, cheese and basil.

3. Bake for 15 minutes or until the salsa con queso is hot and bubbling.

Monday, November 23, 2009

Picante Turkey Rolls Recipe

Since Pace sent me this recipe, it has become a family favorite. I hope you enjoy it as much as we do!

Picante Turkey Rolls

Prep: 10 minutes
Makes: 4 servings

4 flour tortillas (10-inch), warmed
1 / 4 cup cream cheese, softened
1 / 2 pound thinly sliced deli turkey breast or cooked turkey
1 / 2 cup Pace® Picante Sauce
1 large avocado, peeled, pitted and chopped (about 1 cup)

1. Spread 1 tablespoon cream cheese on each tortilla to within 1/2 inch of the edge. Top each with about 4 turkey slices, 2 tablespoons picante sauce and 1/4 cup avocado.

2. Roll up the tortillas tightly, leaving the ends open. Cut each roll in half. Serve with additional picante sauce for dipping.

To make appetizer rounds: Cut each rolled tortilla into 1/2-inch slices and arrange on a serving platter. Serve with additional picante sauce for dipping.

Nutritional Values per Serving : Calories 446, Total Fat 19g, Saturated Fat
5g, Cholesterol 54mg, Sodium 743mg, Total Carbohydrate 44g, Dietary Fiber
7g, Protein 24g, Vitamin A 6%DV, Vitamin C 8%DV, Calcium 12%DV, Iron 21%

Friday, November 20, 2009

Monterey Chicken Tortilla Casserole Recipe

The third National Leftovers Day recipe from the folks at Pace!

Monterey Chicken Tortilla Casserole

Prep: 15 minutes
Bake: 40 minutes
Makes: 4 servings (about 1 cup each)

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) cream-style corn
3 / 4 cup Pace® Picante Sauce
1 / 2 cup sliced pitted ripe olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

1. Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart
casserole. Top with the olives and cheese.

2. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top
with the pepper. Serve with the chips.

Nutritional Values per Serving : Calories 337, Total Fat 14g, Saturated Fat
5g, Cholesterol 77mg, Sodium 944mg, Total Carbohydrate 28g, Dietary Fiber
4g, Protein 26g, Vitamin A 10%DV, Vitamin C 8%DV, Calcium 14%DV, Iron 12%

Thursday, November 19, 2009

Southwestern Chicken Chili Recipe

Here is another great one from my friends at Pace! After Thanksgiving use turkey in place of chicken for a great way to use up those leftovers!

Southwestern Chicken Chili

Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings (about 1 1/2 cups per serving)
2 tablespoons olive oil
1 cup chopped onion
1 / 2 cup chopped celery
1 / 2 cup chopped red pepper
3 tablespoons all-purpose flour
1 tablespoon ground cumin
2 cups Swanson® Chicken Stock
2 cans (15 ounces each) great Northern beans
1 jar (16 ounces) Pace® Chunky Salsa
2 cups chopped cooked chicken or turkey
Shredded pepper Jack cheese
Cubed avocado

1. Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery
and pepper and cook until they're tender. Stir in the flour and cumin and
cook for 2 minutes. Stir the stock in the saucepot. Cook and stir until the
mixture boils.

2. Stir the beans, salsa and chicken in the saucepot. Heat to a boil. Reduce the
heat to low. Cook for 20 minutes.

3. Garnish with the cheese and avocado.

Nutritional Values per Serving : Calories 351, Total Fat 9g, Saturated Fat 2g,
Cholesterol 43mg, Sodium 919mg, Total Carbohydrate 42g, Dietary Fiber 8g,
Protein 25g, Vitamin A 14%DV, Vitamin C 17%DV, Calcium 10%DV, Iron 21%DV

Wednesday, November 18, 2009

Cheesy Chicken Bean Skillet Recipe

Did you know Black Friday is also National Leftovers Day? Appropriate name for the day after Thanksgiving, don't you think? I know that after all that turkey my family gets tired of turkey sandwiches. So, what can you make with your left over bird that doesn't taste like leftovers? My friends at Pace Picante Sauce have some great recipes to use up those leftovers to make something new and delicious! Here is the first of these great recipes.

Pace® Cheesy Chicken Bean Skillet

Prep: 5 minutes
Cook: 10 minutes
Makes: 4 servings

2 cups cubed, cooked chicken or turkey
1 cup Pace® Mexican Four Cheese Salsa con Queso
1 can (about 15 ounces) pinto beans, rinsed and drained
1 cup coarsely crumbled blue corn tortilla chips

1. Heat the chicken, queso and beans in a 12-inch nonstick skillet over
medium heat to a boil, stirring occasionally. Reduce the heat to low. Cook
for 5 minutes or until the chicken mixture is hot and bubbling.

2. Top the chicken mixture with the tortilla chips just before serving.

Tip: You can omit the crumbled tortilla chips and serve the chicken/turkey mixture as a quesadilla filling or a warm dip.