Cooking Instructions Week of June 30, 2020

 

Please Enjoy or Freeze within Two Days

 

Enchiladas:  Scoop enchiladas into a microwave safe dish and microwave for 2 minutes or reheat in the oven at 350, covered, for 30 min. Uncover and continue to bake an additional 10-15 min until sauce is bubbly.

 

Tortilla Soup: Microwave for 3-5 mins or re-heat in a pot on the stove for 20 min or until heated through. Top with avocado, cheese and tortilla strips. Freezes great!

 

Chili: Move to a microwave safe dish and reheat for 1-2 mins or until heated through. Serve with cheese and cilantro sour cream and warm tortillas. Freezes great!

 

Pizza Balls: Reheat in the oven, covered at 350 for 20 minutes or until warmed through. Serve with dipping sauces. Pizza Balls freeze great!

 

Monterey Chicken: Reheat in the oven, covered at 350 for 25 minutes or until warmed through. Alternatively, move the chicken to a microwave safe dish and reheat in the microwave.

 

Baked Beans or Mashed Potatoes: Reheat in the oven, covered at 350 for 30 minutes or until heated through.

 

Sweet Cornbread:  Reheat in the oven, covered at 350 for 10 minutes or until warmed through. Serve with a shmear of butter.

 

Mexican Street Roasted Cauliflower: Reheat in the microwave for 2-3 minutes or until warmed through. Squeeze with lime and drizzle with aioli and cheese.

 

Charred Green Beans with Cilantro Lime Vinaigrette: Serve chilled with vinaigrette or warm in the microwave and drizzle with the vinaigrette.

 

Watermelon and Blueberry Salad or Tomato and Cucumber Salad: Keep in the fridge until ready to serve.

 

Chipotle Dip/Salsa Verde:  Keep chilled until ready to serve with chips or enchiladas.

 

Sopapilla’s: Move to an oven safe dish and reheat in the oven, uncovered at 400 for 5 minutes or until warmed and crispy. Drizzle with honey or dip into Midnight dip.