Quick Barbecued Chicken Wings
2 Lbs chicken drummettes
1/2 c Chili sauce
1 tb Honey
1 tb Soy sauce
1/2 ts Dry mustard
1/4 ts Ground red pepper (cayenne)
Place drummettes in 10-inch nonstick skillet. Mix remaining ingredients; spoon over drummettes. Heat to boiling; reduce heat. Cover and cook over medium-low heat 20-25 minutes, stirring occasionally, until Chicken is done.
Quick Bean and Cheese Enchiladas
2 c Cooked Idaho Pinto beans OR Pink or Small Red Beans
1/2 c Bottled salsa -
OR-
picante sauce
8 Corn tortillas
1/2 lb Cheddar cheese, divided
20 oz Enchilada sauce
Shredded lettuce
Sour cream
Mash beans with salsa. Spoon beans down center of each tortilla, dividing evenly Cut half of cheese into 8 sticks. Place 1 stick over beans on each tortilla. Roll tortilla to enclose cheese and beans. Place, seam-side down, in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated 350-degree F oven for 15 to 18 minutes. Garnish with lettuce and sour cream. Makes 8 enchiladas.
Quick Beef And Cheese Burritos
1 lb Lean ground beef
1 1/4 c Chunky salsa
8 oz
Monterey
jack cheese, cubed
8 Flour tortillas, warmed
Sliced lettuce
Chopped tomato
Sliced black olives
Brown the beef in a skillet over medium-high heat until no longer pink. Pour off drippings. Stir in salsa and cheese; heat until cheese melts.
To serve, divide filling among tortillas. Fold bottom edge of each tortilla up over filling; fold sides to center, overlapping edges. Top with lettuce, tomato and olives.
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