Mexican Treat

1½ cup red beans, soak overnight (at least 8 hrs) cover with at least 2" water.  Drain in the A.M.  Re-fill again with two inches of water and bring to a boil.  Reduce heat, and simmer for one hour.   Add water if needed.
 

1 T. rounded minced garlic
2 tsp. salt
½ tsp Satan’s Breath® Jalapeño Garlic
3 Chicken Bouillon cubes
 

After cooking for one hour add the following and cook for 30 more minutes or till done.
 

8oz Tortellini w/ parmesan filling (made by DaVinci)
1 baseball sized onion chopped
1 large bell pepper, chopped
Try to cook down the liquid till almost dry.
3 cups tortilla chips
1 cup sharp cheddar cheese
1-tsp Satan's Breath®, Cajun Spice

Take a 9"x11"x2" Pyrex dish and spray with Pam olive oil. Lay in the chips and pour over the bean & cheese mix. Put in a 350ºF. oven and cook for 30 minutes or until the cheese has melted. Serve with chopped tomatoes and no fat sour cream.

 2 T. olive oil
4 cup lean steak strips or
4 cup chicken breast strips
1 T. Satan's Breath® Chipotle Pepper (or to taste)
1 cup thin sliced green bell peppers
1 1/2 cup thin sliced onions
1 T. minced garlic
2 T. lemon juice
10 large flour or corn Tortillas
2 cups basic red sauce or prepared salsa
1 pint no fat sour cream
2 cups shredded x-sharp cheddar cheese
salt, to taste (optional)
 

Put olive oil and garlic in a preheated wok. Stir-fry the steak or Chicken and add the salt and cook until it is almost done. Then add onions, green peppers, lemon juice, Chipotle pepper and cook until the onions and peppers are limp. When finished pour in a bowl and prepare the Fajita on a Tortilla with the salsa, sour cream, and cheddar cheese.  Makes 8 Fajitas

 2-14.5oz. cans stewed tomatoes
1-cup chopped onion
½-cup chopped bell peppers
8 tomatillo, Sliced quarter size
1-4oz can sliced mushrooms
1-can French Style String Beans
3-tsp Satan's Breath® Cobra Chili Powder
1½-tsp Satan's Breath® Garlic Granules
1½-tsp. Satan’s Breath® Southwest Blend
1-T. crushed oregano
Salt to taste
6-chicken breast halves (Cook in the pressure cooker, 5 min.)
 

Pour the first 6 items in a 9"x13"x2" Pyrex.  Now add the chili powder, garlic and oregano to the 6 items and mix.  Top the dish with the chicken halves which were cooked in the pressure cooker and sprinkle with the salt and Southwest Blend.  Put in a preheated 400º F. oven and bake for 15 minutes.  Take chicken out and top with the mixture in the Pyrex dish, and put back in the oven and bake for 15 more minutes or until done.  Serves 2 to 4