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Southwestern Lasagna

4 cups canned crushed tomatoes

1 (7 oz.) can diced green chiles

1 (4 oz.) can diced jalapeno peppers

1 onion, diced

3 cloves garlic, minced

10 sprigs fresh cilantro, chopped

2 tbs ground cumin

2 lbs chorizo sausage

1 (32 oz.) container ricotta cheese

4 eggs, lightly beaten

1 (16 oz.) package Mexican style shredded four cheese blend

1 (8 oz.) package no-cook lasagna noodles

Place the tomatoes, green chiles, jalapenos, onion, garlic, cilantro, and cumin in a large saucepan. Cook over medium heat until the mixture comes to a boil. Reduce heat to low and simmer until the onion is soft, about 45 to 60 minutes.

Meanwhile, heat a large skillet over medium-high heat and stir in the chorizo. Cook and stir until the chorizo is crumbly, and evenly browned. Drain and discard any excess grease.

Preheat an oven to 350 degrees F (175 degrees C). Stir together the ricotta cheese and eggs. Set aside.

To assemble, spread 1/3 of the tomato sauce in the bottom of a 9x13-inch baking dish. Spread the sausage over the tomato sauce. Pour 1/2 of the remaining sauce over the sausage and sprinkle 1/2 of the shredded cheese over the top of the sauce. Arrange a layer of noodles lengthwise over the cheese. Spread the ricotta cheese mixture over the noodles and place another layer of noodles over the ricotta. Top with the remaining tomato sauce and shredded cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in a preheated oven for 30 minutes. Remove foil, and bake until the top is browned, about 15 to 30 minutes.

-- Pauline Wiley

Southwestern Chicken and Corn Soup

10 slices bacon, cut into 1-inch pieces

2 tbs butter

1 cup diced yellow onion

1 cup diced red bell pepper

1 large jalapeno chile pepper, diced

1 large clove garlic, minced

1/4 cup all-purpose flour

1 1/2 tsp kosher salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp chili powder

1 pinch cayenne pepper

5 cups Swanson® Unsalted Chicken Broth

3 1/2 cups Yukon gold potatoes, 3/4-inch dice

1 (4 oz.) can chopped green chiles, drained

3 cups frozen corn

3 cups chopped rotisserie chicken

2 cups half-and-half

1 cup grated sharp Cheddar cheese


1/2 cup grated sharp Cheddar cheese

1/4 cup chopped fresh cilantro leaves

1/4 cup chopped green onion

Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.

Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.

Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson(R) Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes

Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.

Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

-- Betty Rupple

Southwestern Egg Rolls

2 tbs vegetable oil

1 skinless, boneless chicken breast half

2 tbs minced green onion

2 tbs minced red bell pepper

1/3 cup frozen corn kernels

1/4 cup black beans, rinsed and drained

2 tbs frozen chopped spinach, thawed and drained

2 tbs diced jalapeno peppers

1/2 tbn minced fresh parsley

1/2 tsp ground cumin

1/2 tsp chili powder

1/3 tsp salt

1 pinch ground cayenne pepper

3/4 cup shredded Monterey Jack cheese

5 (6 inch) flour tortillas

1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

-- Jackie Jernigan

NAN Dining Guide Spotlight on 04/07/2017

Print Headline: RECIPES: Southwestern favorites

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