Here is a good-sounding recipe for Crockpot Nachos that Cheryl brought home from a Relief Society dinner last night. Also some dressing recipes.
Crockpot Nachos:
Ingredients
4-5 frozen chicken breasts
1 can drained black beans
1 can drained canned whole kernel corn
1 (15 oz) jar of salsa (recommended medium)
1 (8 oz) package of cream cheese
Cooking Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot
2. Add corn, black beans, and jar of salsa - dump it right on top of the chicken
3. Cover and cook in crock pot on high for 4-5 hours or until chicken forks apart.
4. Fork apart the chicken
5. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour.
You can put this in tortillas or over chips or rice.
Here is how we served it at relief society: To be eaten as a salad or rolled up like a burrito
Tortilla, rice, chicken, lettuce, tomatoes, chips, salsa, cheese, sour cream, guacamole, tomatillo dressing or ranch dressing.
Creamy Tomatillo Salad Dressing: (Melanie brought this one)
1 cup light sour cream 1 clove garlic, minced
1 envelope ranch salad dressing juice from 2 limes, freshly squeezed (about 2 tbsp.)
1/2 envelope fiesta ranch salad dressing 1/4 cup fresh chopped cilantro
6 tomatillos - husked and cut in half
Combine all ingredients in a blender and blend until smooth. Store in refrigerator.
Creamy Cafe-Rio Style Salad Dressing: (Jill brought this one)
1 ½ cup sour cream
¾ cup mayonnaise
1 bunch cilantro
1 pkg Ranch dressing mix
4 Tbsp. Salsa Verde (green salsa)
2 cloves garlic, minced
1/8 tsp. Green Tabasco sauce
Juice of 1 lime
Mix all together in a blender; chill.
