I have to start by thanking Pat who made a great sous chef and Steve for brining delicious margaritas and refreshing cervezas. The fiesta began with some delicious, spicy nachos paired a nice tomatillo salsa on the side. For dinner, it was chicken enchilada lasagna with some spicy as hell Spanish rice. Oddly enough, the tortillas turned into potatoes while in the oven enhancing the flavors and texture of the dish. For dessert, we enjoyed a take on fried ice cream as we reminisced about the long, lost days of Chi Chi's. If only the American people were more willing to accept a side of Hepatitis with their chimchangas we could still enjoy the delights of Chi Chi's. All we were missing to make this meal complete were a few sombreros and a mariachi band.
The meal was super easy to make and cost roughly $7 per person to make.
The menu:
Ultimate Nachos
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35777,00.html
*To make the chips, we quartered corn tortillas and baked with a little oil and salt until crispy.
Roasted Tomatillo Chile Salsa
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35924,00.html
Chicken Enchilada Verde
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30253,00.html
*Layer sauce, corn tortillas dipped in sauce, chicken filling and then cheese in a baking dish to make into a lasagna. (30 minutes covered at 350 and then broil 10 minutes uncovered)
Fried Ice Cream
*Scoop ice cream and shape into ball form. Freeze on parchment for 2 hours or until hard. Warm balls in your hand so outside begins to melt and roll in crushed cinnamon toast crunch. Refreeze for another hour until you are ready to serve. (wow this sounds dirty)
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