Nachos Dip

Tiba-tiba jer suka sangat dengan mexican foods..So yesterday I experiment doing the Nachos Dip and it turn out superb. Sedap sangat..Hoyeh..

The funny part is, sebab nak jadi cheapskate, I bought Patota Chips instead of Nachos sebab harga Nachos 1 paket already RM10-15. Since ahli-ahli rumah adalah sangat ramai, setakat beli 1 paket memang tak boleh..ended up kene beli 2 paket. Since nak raya itu saja yang mampu. So a bit bertaburan disini sana since the texture of Nachos is a bit hard compared to Potato Chips..pegang sikit dah terburai..but whatever it is still delicious..(ok dah macam puji diri sendiri tapi sedap nak buat camne kan).

So here is what I use:-

Salsa sauce (I bought medium spicy)

Mozzarella Cheese

Mince chicken

Potato Chips/Nachos

Olive Oil

Tuang olive oil dalam pan. Bila dah panas, masukkan mince chicken. Bila dah masak, masukkan salsa sauce dan tunggu sampai mendidih. Selepas itu masukkan sedikit mozzarella cheese itu kepekatan.

That's it now it is ready to be serve. U only need 15 minutes to prepare the dish..Makan masa panas-panas lagi sedap..Kalau gune Potato Chips, masukkan bnyak-banyak the cips dalam mangkuk dip tuh..takde makne nak dip satu-satu..kalau gune Nachos bole...

Now I need to learn how to make Nachos...

By the way, this is the salsa sauce I used..

Enchiladas

Found this while browsing through the food shelves at the Cold Storage. Very tasty and a bit spicy. Super loved it. The price is RM25 for 8 serving. Quite expensive though since it include the sauce and the spicy mix. 

For cheap version of Enchiladas:-

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Kasut Raya

I have been searching for Raya shoes at Gardens for 3 days already and none attract my attention so far or the one I want just don't fit my huge feet.

Went to Robinson, Isetan and even Nine West boutique but no shoes purchased. I just jelous with those people with standard feet (sarung-terus-at-the-display shoe-can fit). 

Today, the searching will continue at Mid Valley pulak. Hope that I will get one, at least.