MORNING STAR • February 22, 2015 • THE SALESMAN • Page 6
Super chicken chilaquiles and wild wild west dip SUPER CHICKEN CHILAQUILES Servings: 8 Cooking spray 1 bag of tortilla chips 3 cups green salsa, preferably homemade 2 cups diced cooked chicken 2 cups shredded Real California Mexican cheese blend, divided 1/4 cup chopped fresh chives 4 tablespoons Real California sour cream for topping (optional)
WILD WILD WEST DIP 1 (8-ounce) package light Real California cream cheese, softened 1 (1-ounce) packet dry ranch dip mix 1/2 tablespoon taco seasoning 1 (16-ounce) container Real California sour cream (reduced fat is optional) 1 (15.25-ounce) can corn, drained well 1 (15-ounce) can low-sodium black beans, drained and rinsed well 1/2 cup Real California Cheddar cheese 4 green onions, sliced thin
Preheat oven to 350°F. Coat 9-by-13-inch baking dish with cooking spray and set aside. In very large mixing bowl, combine chips, salsa, chicken and 1 cup cheese. Transfer to prepared baking dish and top with remaining 1 cup cheese and chives. Cover with foil and bake until cheese is melted and mixture is heated through, about 20-30 minutes. Top with sour cream before serving.
Napoleon - Ezra Eby Elementary
KINDERGARTEN REGISTRATION
Traditional Kindergarten & Young Fives Program Available Parents need to furnish a CERTIFIED Birth Certificate, physical form, vision screening, two proofs of residency, and record of immunizations. Children must be 5 years old by September 1, 2015. If signing a waiver - 5 years old by December 1, 2015. Orientation will be scheduled in May. Please call Eby Elementary if you have any questions at 517-905-5715
In medium-sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth. Add in sour cream and beat to combine. With spoon, fold in corn, black beans, cheese and green onions. Eat right away with chips, or refrigerate to let flavors blend together.
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