Beef enchiladas, potato skin nachos and peach cobbler

Charlie wanted some canned peaches from Costco and we ended up with a jar that never got eaten so I used it to make cobbler.  Potato skin nachos is one of those recipes that after you have made it, you have to decide if you ever want to make it again, and if so, what kind of changes need to be made. I used flour tortillas instead of corn because we like them better and they are easier to work with. One more thing, I hit the sauce with a stick blender to blend in the chiles with the sauce.

TEX-MEX Beef Enchiladas 

I hour, 20 min.  4 servings

2 T. Olive oil 14 1/2 oz can chicken broth

small can chipotles chile inn adobe + 1T. sauce from can

2 garlic cl. minced

S& P

1 1/2 C. shredded cheddar

1/4 C. AP flour

1 1/2 T. chili powder

1 sm. onion, fine chopped

3/4 lb. lean hamb.

8 corn tortillas (6-inch)

1/4 C. chopped cilantro.

DIRECTIONS

• 1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
  
• 2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
  
• 3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
  
• 4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad. 
  

Potato Skin Nachos

By: Sonia Mendez Garcia

CUISINE: American  PREP TIME: 25 Minutes  COOK TIME: 40 Minutes  SERVINGS:  4-6 Servings

Two favorites come together, nachos and potato skins! These loaded potato skin nachos can be ready at a moment's notice. Ready for game-day or for movie night with family and friends.

When I think of potato skin nachos, I think of a cool fall day ... a day spent with friends enjoying warm and delicious dishes, such as chili and a big plate of endless nachos! For this recipe of potato skin nachos, I combine my love of potato skins with nachos! With a little help from your microwave, this dish comes together fairly quickly. Need more? Just pick up some extra potatoes and toppings and do a little prepping ahead. Better yet, have your friends and family pitch in and create a new, fun tradition.

Ingredients

4 SMALL RUSSET POTATOES WASHED (1 POUND TOTAL)
OLIVE OIL
SALT AND PEPPER TO TASTE
6-8 OUNCES COLBY JACK CHEESE SHREDDED
1 15-OUNCE CAN BLACK BEANS DRAINED
8-10 STRIPS THIN SLICED BACON CHOPPED AND COOKED UNTIL CRISPY
1/3 CUP PICKLED JALAPEÑO RINGS
1/3 CUP RED ONION FINELY DICED
1-2 ROMA TOMATOES DICED
CHOPPED CILANTRO TO TASTE
1/2 CUP SOUR CREAM OR MEXICAN CREMA

Directions

• After washing the potatoes, gently pierce them on the side with a knife. Transfer to a microwave-safe plate. Cook on high in the microwave for 7-8 minutes, turning every 90 seconds, until fork tender.
• Carefully remove from microwave and let cool. Preheat oven to 400ºF.
• Once potatoes have cooled, slice into wedges. You should have 4 wedges per potato. Take a spoon and carefully scoop some of the cooked potato off, mostly towards the center of potato. Don't scoop too much from the ends, because potato wedges will break. Transfer to a baking pan.

Quick and Easy Peach Cobbler

Ingredients18 servings158 cals

1 cup self-rising flour

1 cup white sugar
1 cup milk

2 (16 ounce) cans sliced peaches in heavy syrup 

1/2 cup butter

Directions

• Melt butter or margarine in 9 x 13 inch pan. 
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan. 
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.