“Creamy” Southwest Gazpacho

For some reason, I am obsessed with cool summer soups lately. I decided to try making the ultimate cool refreshing summer soup: Gazpacho! – with a southwest twist. Many cooks describe gazpacho as a  “liquid salad,” and  likewise mine could be labeled “liquid salsa.”

I decided to throw in an avocado to try for a “creamy” texture. It worked great and tasted smooth and delicious, but the color was very muddy. I added a small can of tomato paste for color. Result: creaminess with a deep red color! Perfecto!CREAMY SOUTHWEST GAZPACHO

4 large ripe tomatoes, core removed
2 large cucumbers, peeled
1 jalapeno pepper, or more to taste
3 green onions, sliced
Juice and zest of one lime
2 tablespoons diced cilantro
1 large ripe Haas avocado, peeled
1 can (4 ounces) tomato paste
A few dashes Tabasco sauce
Salt and pepper to taste

Cut tomatoes in half and squeeze out seeds and gel. Cut cucumbers in half lengthwise and remove seeds with a spoon  by scraping down the center. Cut jalapeno in half lengthwise. If you want more heat, leave seeds and pulp in, but for flavor without heat remove seeds and pulp by scraping with a spoon down the center.

Place all ingredients in a food processor and process until smooth. Serve chilled or at room temperature.

Garnish with chunks of avocado, cilantro or sliced green onions.

Other food bloggers do gazpachos:
White Gazpacho, Simply Recipes
Gazpacho con Tropazones, Delicious Days
Watermelon Gazpacho, Gluten Free Goddess
Refreshing Gazpacho, Bitchin Camaro
Mango Gazpacho, The Perfect Pantry
No Cook Recipe -Gazapcho, The Dabble
White Gazpacho, The Paupered Chef
Gazpacho, La Tartine Gourmande

– posted by Donna

Some recipes are so unique that the taste, smell and texture stays with you forever. So it is with Chilled Avocado Soup and my celebration of  the 200th birthday of America in Guadalajara, Mexico. I was a foreign exchange student living with a Mexican family and attending the University of Guadalajara. It was the opportunity of a lifetime, but on July 4th, 1976, a particularly notable bicentennial celebration, I was homesick. I was daydreaming of potato salad, barbecued chicken and strawberry shortcake. What the cook of the household set before me was a strange, pale green concoction in a bowl. I sat in stunned silence as she announced: “Sopa de Aguacate.”

When you are a guest in a foreign country, you do not refuse food. It is an insult to your hosts. I reluctantly dipped in my spoon and braced myself for something weird and inedible that must be choked down at any cost. Much to my astonishment, it was creamy, frothy, sweet and savory – one of the most delicious soups I have ever eaten still to this day. Now that I think about it, who doesn’t love avocados in any way, shape or form? And folks have touted the creamy green flesh as having almost magical powers:  keeping you thin, protecting your vision and even curing cancer!

I recreated the food memory recently, fearing that I would be disappointed, since almost all recreated dishes pale in comparison to a powerful food memory. Much to my surprise, this soup was even more delicious than that of my memory. I used just a hint of freshly grated nutmeg – not enough to actually taste the nutmeg on its own, but just a hint of something intriguing added to give depth. I also used Greek yogurt instead of heavy cream, which I am sure our Guadalajara cook used.

This refreshing cool and frothy summer soup is a snap to make in your blender and the taste and texture are amazing . Put this soup on your “100 Things to Eat Before I Die” list!

“Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else would you eat grits in Madison, New Jersey?”
Jeff Smith, ‘The Frugal Gourmet Keeps the Feast’

GUADALAJARA CHILLED AVOCADO SOUP

Serves 6 as a first course; Total time 20 minutes

1 tablespoon unsalted butter
1 medium yellow onion, diced
2 cloves garlic, pressed
3 large ripe Haas avocados
8 ounces low fat plain Greek yogurt
2 cans (14 ounces each) vegetable broth (I used Swanson’s)
Juice of 1 lime
A little freshly grated nutmeg, as desired
Salt and white pepper to taste

In a saute pan over medium heat, cook the diced onion in the butter for about 5 minutes, stirring frequently, until softened but not browned. Add in garlic and cook another minute. Remove from heat and let cool.

Place the onion mixture in a blender with all remaining ingredients and blend until very smooth. Chill. Garnish with diced avocado, tomato and cucumber, as desired.

– posted by Donna

I have come up with my very own fabulous frugal food tip!  I made a pesto recipe out of a wilted spinach salad.  I think it is a rather brilliant way to stretch the delicious spinach salad recipe with strawberries, goat cheese and candied walnuts into another dish.   Bruschetta!

I was so disappointed when I went to the refrigerator to get some left over salad for lunch and realized that I had dressed all of the spinach the night before and now, it was wilted.  The spinach, goat cheese and strawberry combo from the day before (don’t forget the walnuts) sounded so good to me that I just had to figure out a way to finish them off.  I decided that if pesto is made by just chopping up basil and smothering it in oil anyway, why not start out with spinach that was dressed in olive oil already?

It worked out really well and the little bit of balsamic vinegar from the original vinaigrette gave the pesto a tiny bit of sweetness and just a little tang.  I stretched the remaining goat cheese, strawberries and walnuts by putting them on a sliced baguette and drizzling them with the pesto.

The thing to watch for when using the “all ready been dressed” spinach is, of coarse, the type of dressing used in the first place.  I can’t quite picture pesto made with ranch or thousand island dressing.  Also, taste for salt and garlic levels as you go along; you might want to hold back on some of these ingredients to start out. You can always add more if needed.

Wilted Spinach Salad Pesto

2 1/2 cups leftover spinach greens

3 cloves garlic

1/4 cup walnuts, toasted

1/2 cup parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon black pepper, freshly cracked

1/2 to 2/3 cups olive oil

1/2 pint strawberries

3 oz creamy goat cheese

1/2 baguette

Put spinach, garlic, walnuts, parmesan cheese, salt and pepper in the bowl of a food processor. Pulse a few times.  Drizzle olive oil into food processor while pulsing until you reach the desired consistency.

Slice baguette into 1/2 inch slices and toast lightly.  Top baguette slices with quartered strawberries and goat cheese.  Drizzle with pesto.

I love to make pesto with unusual ingredients.  It’s a great way to top sandwiches, pastas or cheesy dips.  I’m inspired by these creative pestos:

Artichoke and Hazelnut Pesto Spread- Cookin’ Canuck

Roasted Squash with Coriander Pesto-Fuss Free Cooking

Frugal version of Mario Batali’s Brocoli Rabe Pesto- Fab Frugal Food

Delicious Ramp Pesto-Sarah’s Cucina Bella

posted by Sandy

Apparently, I didn’t do that great of a job shopping before I went into the hospital for knee surgery.  I found a strange collection of ingredients in the fridge when I got home: left over pizza, dried out chicken nuggets and really smelly chinese food.  All signs that my family survived any way they could… by eating take-out.  The big bag of salad greens I purchased is still sitting there, looking a little sad.  I must have been under the influence of pre-surgery medication when I bought it.   I had these images of my  husband sitting around, munching on salad and marveling at its crisp, summery, freshness while I was in the hospital eating reconstituted beef bullion and rubberized pork chops.

However, there is a big patch of really fresh strawberries in the fridge that wasn’t there before.  He probably picked them up at the grocery store on one of his “emergency runs” for ice cream (the evidence is in the trash can).  So, I mixed the strawberries and bag of greens with creamy goat cheese from the fridge (every Southwest cook has goat cheese in the fridge) and candied walnuts from the pantry for a fresh summery salad that made me feel so happy to be home.

Strawberry and Goat Cheese Salad with Candied Walnuts

Serves 4

4 to 6 cups fresh spinach leaves

1/4 cup balsamic vinaigrette

1 pint fresh strawberries

8 oz goat cheese (I like Laura Chenel, but you can use your favorite)

1 cup candied walnuts (recipe follows)

Method-

Rinse spinach and spin or pat dry.  Remove stems from strawberries and cut into quarters.  Toss spinach and strawberries with vinaigrette a tablespoon or two at a time so that it doesn’t become “over dressed”.

Plate the spinach and strawberries.  Crumble the goat cheese evenly over the salad and sprinkle with the candied walnuts.

Candied Walnuts

This is the recipe I used to candy the walnuts.  I like it because the walnuts turn out crunchy with a lightly sweet taste, but not too sticky like many of the recipes that caramelize the nuts.  It is also a good way to use left over egg whites.

2 1/2 cups walnuts

1 large egg white, beaten by hand

1/4 cup granulated sugar or super fine sugar (not powdered sugar)

1/2 teaspoon salt

Method-

Toss the walnuts in the beaten egg white.

Add the salt to the sugar and mix well with a fork.  Sprinkle sugar mixture over the walnuts and stir until evenly coated.

Spread walnuts onto a parchment lined baking sheet.  Separate the nuts as well as you can.

Bake for about 30 minutes.  Every oven is different, so be sure to check them sooner.  Nuts burn easily.

Remove from oven and lift the parchment paper off the baking sheet and onto a cooling rack to allow the nuts to cool.

I’ve been searching the web for other things to do with goat cheese and have put these recipes on my “wish list.”

David Lebowitz’s Goat Cheese Custard Recipe with Strawberries in Red Wine Syrup

Love and Olive Oil’s Fried Goat Cheese and Strawberry Salad

Good Bite’s Goat Cheese Tart by Kat Odell

                                                                                                                                                                                  -posted by Sandy

There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that pairs well with, well, pretty much anything, so the possibilities are endless. (Note to self: try Chocolate Chip Guacamole next . . .)

For Cinco de Mayo I will be making a roasted garlic guacamole with side additions that can be added by my guests. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat is off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination. Lemon juice also doesn’t take over as much as lime juice does.

Just set this out in bowls and let everyone scoop the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

ROASTED GARLIC GUACAMOLE

1 bulb garlic
1/2 tablespoon olive oil
3 large ripe Haas avocados, mashed
Juice of 1/2 lemon (about 2 tablespoons)
2 tablespoons minced cilantro
A dash of Tabasco sauce
Salt and pepper to taste

Preheat oven to 350 degrees.

Cut top off of garlic bulb across the diameter of the bulb about 1/4 inch from top of bulb to expose all the cloves. Drizzle olive oil over top of cloves. Wrap bulb in aluminum foil and bake for 50 minutes. Remove from foil and let cool to room temperature.

Holding bulb in your hand with cut side up, squeeze bulb from bottom, letting cloves ooze out into a bowl. Add remaining ingredients, mashing with a fork as you go. Taste frequently!

Serve with chips, and make toppings available. I used diced red bell pepper, thinly sliced green onions, diced jalapeños, crumbled queso fresco, toasted pumpkin seeds.

– posted by Donna

Grilled Pineapple Mango Salsa

Two surprises greeted me at the produce department recently: Mangoes at 99 cents per pound and pineapples at 88 cents per pound. They were screaming at me as I walked by: “Buy us, please! Make us into Pineapple Mango Salsa!!!”

This is such a delightful and refreshing fruit salsa. Pineapples and mangoes are so delicious that you forget how healthy they are. Pineapple has a positive anti-inflammatory effect and aids in digestion. Mango is an antioxidant powerhouse.

This tropical style salsa is perfect for so many things – Here’s just a few ideas: topping pan seared fish fillets, spooning into soft tacos and stirring into black beans for a side dish. Or, seriously, just serve with chips!

GRILLED PINEAPPLE MANGO SALSA

Makes 4 cups salsa – Prep time 20 minutes

2 cups grilled and then diced pineapple
1 mango, peeled and diced
1/4 cup minced red onion
2 green onions, thinly sliced
3 tablespoons diced cilantro
2 to 4 pickled jalapeñ0s, diced (recipe below)
3 tablespoons lime juice
2 tablespoons honey
2 tablespoons extra virgin olive oil
A few dashes Tabasco sauce
Salt and pepper to taste

Peel and slice pineapple into 1 inch thick planks. Spray pineapple planks with a little oil. Grill on a gas grill or grill pan until charred slightly, about 2 minutes on each side. Cool and dice and stir together with mango, red onion, green onion, cilantro and jalapeños. Stir together remaining ingredients and stir this into pineapple mixture.

Chill for at least 2 hours. Bring to room temperature before serving.

BOBBY FLAY’S PICKLED JALAPEÑOS, Slightly Tweaked

2 cups white wine vinegar
1 cup red wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
2 tablespoons pickling spices
10 jalapeño peppers

Combine all ingredients except jalapeños in a small saucepan and boil until salt and sugar are dissolved.

Place peppers in a glass jar and pour in hot brine. Seal and refrigerate for at least 24 hours. Will keep in refrigerator for at least 3 weeks.

Other food bloggers’ pineapple salsas:
Pineapple salsa, Appoggiatura
Grilled Pineapple Salsa, Bitchin’ Camaro
Pineapple Salsa, Anne’s Food
Mango Pineapple Salsa, Adventures in the Kitchen
Pineapple Black Bean Salsa, Panini Happy
Pineapple Poblano Salsa, He Cooks She Cooks

– posted by Donna

I saw some great looking sweet potatoes shaped like bananas in the produce section yesterday and thought they were so cute…  I bought them.  The sweet potatoes really were too cute to puree and didn’t look like they wanted to be baked.  They cried out “Tostones! ” instead.

Tostones are a tasty little  latin snack food that are traditionally made with fried plantains and topped with anything from chorizo to fruit salsas. Because the tostones are starchy and slightly sweet, they get crispy on the outside but stay very soft and fluffy on the inside.  Hmmm… starchy? slightly sweet? It sounds like sweet potatoes will fit right in and make  terrific tostones.

You can serve sweet potato tostones as an hors d’ hoeuvre, first course or side dish.  They can even be served alone.  But, since I  love the flavors of cranberries, pecans and feta cheese with my sweet potatoes, I put them together  in a salad with baby arugula to top my tostones with.  The tart cranberries and acidic vinaigrette are a great match with the crispy, fried sweet potatoes.

Sweet Potato Tostones

Tostones

3 sweet potatoes

canola oil

chipotle powder (optional)

salt and pepper

Cranberry, Pecan and Feta Salad with Arugula and Cranberry Vinaigrette Recipe to follow

Slice the sweet potatoes into 3/4 inch slices.  Peel the skins off with a pairing knife.  Place slices in a microwaveable dish.  Sprinkle with salt.  For tostones with a little kick, add a pinch of chipotle powder to each slice, if desired.  Microwave on  high until fork tender but still a little firm, about 3 to 4 minutes.  Do not over cook or they will fall apart when frying.

Make little slices down the side of the tostones before smashing so they will flatten evenly.  Slightly smash each sweet potato slice with the bottom of a pan, a plate, or even the heel of your hand.  Don’t get them too flat, they will be hard to fry.

Heat 1/4 inch of canola oil in a saute pan.  Fry sweet potato slices over medium high heat until golden brown and crispy, about 3 to 4 minutes on each side.

Drain tostones on a paper towel.

Season well with salt  while they are still hot.

Cranberry, Pecan and Feta Salad with Baby Arugula and Cranberry Vinaigrette

3 tablespoons cranberry juice concentrate

2 tablespoons sherry vinegar

1 teaspoon dijon mustard

2 tablespoons canola oil

salt and pepper to taste

1 cup baby arugula leaves

1/2 cup dried cranberries

1/4 cup chopped pecans, toasted

1/4 cup crumbled feta cheese

In a small mixing bowl, combine the cranberry juice, vinegar and mustard together.  Whisk in the canola oil.  Salt and pepper to taste.

Lightly dress the arugula by drizzling a little of the vinaigrette over the leaves and toss.  Place a few leaves on sweet potato tostones.  Mix together cranberries, pecans and crumbled feta.  Drizzle with vinaigrette and top each tostones with some of the mixture.

Tostones are great as an hors d’oeuvre, first course or even a side dish.

Here are some other ways to top your sweet potato tostones:

Laylita’s Recipes- Fish Ceviche

Guilty Kitchen- Fresh Fruit Salsa

Herbivoracious- chimichurri sauce and polenta

I know, they’re not exactly traditional Irish food, but – Hey! – jalepeños are green, right? So, why not make some for your St Patrick’s Celebration?

Roasting instead of breading and deep frying saves tons of work, and mess, and calories. I like this approach to homemade jalepeño poppers because the flavors are still intense and spicy.  All the flavor without all the fuss!

I wanted a crunchy topping, even though these are roasted and not deep fried, so instead of bread crumbs I used ground pecans, a traditional Southwest nut. This turned out to be THE thing that put this recipe over the top: roasted pecan crunchiness! Woo Hoo!

ROASTED JALEPEÑO POPPERS

6 jalapeño peppers
1 ounce cheddar cheese, grated (about 1/2 cup)
4 tablespoons light cream cheese, softened
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 cup ground (or finely minced) pecans

Preheat oven to 425 degrees.

Slice jalapeños in half lengthwise with a large sturdy kitchen knife, making sure to cut the stem in half so that each jalapeño half has a stem sticking out of top. With a spoon, scoop out seeds and pulp, leaving stem in tact. Bring a small saucepan of water to a boil. Place cut jalapeños in boiling water for 1 minute. Remove and let cool. Place cut side up on a baking sheet.

Mix together the cheddar, cream cheese and bacon bits, then fill each jalapeño half with this mixture. Sprinkle each jalapeño half with pecans.

Bake in center of oven for 12 to 15 minutes, until bubbly and lightly browned.

Serve warm. Makes 12 appetizers.

Check out this post on Chowhound featuring 11 different ways to make jalapeno poppers (all roasted BTW)!

Other intriguing poppers recipes:
Emeril’s Baked Jalapeno Poppers, Yasmeen Health Nut
Baked Jalapeno Poppers, Slash Food
Jalapeno Poppers, Chili Cheese Fries
Smoked Jalapeno Poppers, Fearless Kitchen

– posted by Donna

I love sweet potatoes like a fat boy loves cake. Sometimes I even crave them.

And,  sweet potatoes are a good thing to crave: they are one of nature’s most nutrient-dense foods and are full of anti-oxidant and anti-inflammatory goodness. The old saying about apples should be replaced with “A sweet potato a day keeps the doctor away.” Bring on those beautiful orange root veggies, I say!

I decided to scratch my sweet potato itch this time by making a soup – and I think the sweet richness pairs well with smokiness, so I added chipotle peppers and smoked paprika.

This soup is so easy, that’s it’s almost not even a recipe: just throw everything in a slow cooker and let it simmer away all day – your house will smell amazing, BTW. Then, top with some roasted sweet potato chunks, cilantro leaves and pecans and – HOOOOOoooooo Ray – Sweet Potato Heaven!

SOUTHWEST SASSY SWEET POTATO STEW

Serves 10 to 12 as a first course or 6 to 8 as a main dish.

3 large sweet potatoes, about 2 1/2 pounds, peeled and cut into 1 inch chunks
1 medium yellow onion, chopped
3 cloves garlic, diced
2 chipotle peppers in adobo sauce, diced
2 teaspoons smoked paprika
1 teaspoon cumin
6 cups vegetable broth
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 tablespoon canola oil
1/2 cup light sour cream, plus extra for garnish
Salt and Pepper to taste
1 cup diced cilantro leaves
1 cup diced pecans

Place in a slow cooker the following: 2/3 of the sweet potato chunks, onion, garlic, chipotle pepper, smoked paprika, cumin, vegetable broth, vinegar and soy sauce. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

One hour before serving, preheat oven to 425 degrees.

Toss the remaining sweet potato cubes in oil and spread on a single layer on a baking sheet. Bake for 50 to 60 minutes at top of oven, until soft and lightly browned.

Ten minutes before serving, spread the pecans on a small baking sheet and bake for 8 to 10 minutes, until browned and fragrant.

Whisk the sour cream and some salt and pepper to taste into the soup in slow cooker. Blend in batches in your blender or blend with a stick blender until smooth. Spoon into serving bowls. Top with a few chunks of the roasted sweet potato chunks, a little sour cream drizzled, cilantro and pecans.

Serve immediately.

Food bloggers’ adventures with southwest yammy goodness:
Sweet Potato and Black Bean Enchiladas, Karina’s Kitchen
Hatch Chile Sweet Potato Stew, Gluten Free Goddess
Sweet Potato Chili, A Year of Slow Cooking
Chipotle Smashed Sweet Potatoes, Serious Eats
Turkey and Sweet Potato Enchiladas, Gluten Free Goddess

– posted by Donna

Cheese Enchiladas with Creamy Ancho Sauce

I drove by Blanco the other day.  The bright blue umbrellas over the patio tables caught my eye.  They look so fun, like they’re saying, “Hey! The beach is right over here!”  I found myself wishing I had time to stop.  Not today though,  too busy as usual.  Secretly, I was glad for the excuse to keep going.  Blanco is one of my favorite Tucson restaurants and to tell you the truth, I have been afraid to try the Blanco Tacos + Tequila that opened here in Scottsdale. What if it isn’t as good as the one in Tucson?  Can’t live up to expectations?  So, I just on drive by.

Yesterday, after an incredibly long and hectic couple of months, I decided I had to get away.  You know, like that Pina Colada song.  So, I called my husband and told  him to meet me at Blanco to “plan our escape.”  He was even more reluctant to try Blanco than I was, but for different reasons.  He’s not a fan of “modern” Mexican food. He’s an old school, Mexican food lover.  You know, the “brown, hot and plenty of it” kind that’s not really authentic Mexican at all, it’s more of a Southwestern border invention.  Pleasing both of us could be impossible.

Chipotle Shrimp Cheese Crisp

We started with a Chipotle Shrimp and Corn Cheese Crisp.  Yes, the traditional Southwest dish is a “cheese crisp.” They have been lightened up over the years.  They’re not nearly as greasy as the fried, crispy, open faced, covered in melted cheese, plate sized perfection that they used to be.  But hey, they are still the best appetizer on the planet.  My husband doesn’t think this lightened up version is real Mexican food.  What’s not Mexican about camarones (shrimp), corn or tortillas?  It even has cotija cheese!  The blend of Mexican cheeses didn’t need to be quite as thin tho’, a little more would be nice.

Green Chile Pork Enchiladas

Then came the enchiladas.  It was cold outside (well, cold for Scottsdale) so I ordered the enchiladas.  Besides, I didn’t want to be too disappointed if the shrimp tacos  weren’t as good as tacos in Tucson.  The Green Chile Pork Enchiladas with Tomatillo Cream Sauce came to the table in individual cast iron skillets.  They were bubbling hot  with a dollop of chilled sour cream and lots of fresh pico de gallo.  The pork filling was moist and tender while the sauce was both creamy and tart from the tomatillos.  Did you see the crispy tops of the corn tortillas?  Delicious.  Blanco has a wood burning oven that cooks them perfectly.

Cheese Enchiladas with Ancho Cream Sauce

My husband ordered the Traditional Cheese Enchilada with Ancho Cream Sauce ( I know, I just had to show this picture again).  They were beautiful.  I was a little jealous of the rich smokey flavor of the ancho chile (my favorite chile).  But mine were too good to trade.  So, I just ate part of his.  He’s used to it by now.  The small amount of cream gave the enchiladas a modern twist and added to the rich mouth feel that you don’t usually get with enchilada sauce.

Good to the last bite

I left the last bite in the pan.  Why?  Because I am the master of the enchilada, the enchilada is not the master of me.  At least for now.

-posted by Sandy

Here are some recipes for enchiladas if you’d like to make them at home.  Try adding a little cream to the sauce and see what you think.

Turkey and Roasted Poblano Enchiladas Verdes- What We’re Eating

Mom’s Sour Cream Enchiladas- Everyday Southwest (already has cream)

Roasted Tomatillo and Chicken Enchilada Casserole- Everyday Southwest

Leftover Chicken and Pork Enchiladas- Home Cooks on Line