-=> Quoting Bill Swisher to Jim Weller <=-

 BS> I'm not much for vegetation on my pizza.
 
I like mine with a lot of meat(s) but still want a little bit of
vegetables in the mix.

 BS> Connie liked bell peppers, I tolerated them

I am fond of green and red, hot(tish) and mild.

 BS> we both wanted our shrooms

My favourite non-meat topping.
 
 BS> sausage.

My second favourite meat.

 BS> Although I would occasionally jump ship and have pepperoni.

My number one favourite.

And I'm not adverse to adding bacon, back bacon or ham to the primary
meat.

 BS> Calzone's

A nice change-up. So are panzerotti and stromboli.

We sometimes make pizzas using bannock dough and wild game for a
change of pace.

 BS> Ain't now way in Heck I'm gonna put 1/3 cup of Cilantro in
 BS> anything!

 BS> Title: La Fogata's Green Chicken Enchiladas
 BS> Yield: 6 servings
 BS> 8    Corn tortillas

How do you make six enchiladas out of eight tortillas? I figure 4
portions of two each. I like cilantro so I would certainly go with
at least 1/4 cup which is just 1 tablespoon per helping.

Since I'm chasing down new ways to use chicken ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Enchilada Chicken Pizza
 Categories: Chicken, Pizza, Cheese, Sauces
      Yield: 8 Servings
 
    1/2 lb Boneless skinless chicken
           -breast, cut into 1 inch
           -long strips
      1 c  Las Palmas Superior
           -Enchilada Sauce
      1    Prebaked (10 oz) Italian
           -bread shell
    1/2 c  Each thinly sliced green and
           -red bell pepper
    1/2 c  Thinly sliced onion
      2 tb Sliced ripe olives
      2 oz Crumbled cotija or feta
           -cheese
      2 oz Shredded Monterey Jack
           -cheese
 
  Heat oven to 450 degrees. In small skillet, combine chicken and
  enchilada sauce. Cook over medium high heat 8 to 10 minutes or until
  chicken is done and juices run clear. Place bread shell on large
  baking sheet. Spoon enchilada chicken mixture evenly over bread
  shell. Top with remaining ingredients. Bake for 15 to 20 minutes or
  until cheese is melted.

  From recipe handout by Las Palmas, Nogales, AR

  Posted to Kitmailbox by "CHICAGOAAA"

MMMMM
 


Cheers

Jim


... Ranch dipped pizza crust? You don't deserve pizza.

___ Blue Wave/QWK v2.20