Where Local and Global Appetites Collide

November 27 – National Leftovers Day

How convenient to dub the day after Thanksgiving — National Leftovers Day.

The people behind Pace Picante Foods have it covered. Enjoy these recipes, courtesy the Pace people.

Pace® Cheesy Chicken Bean Skillet
Prep: 5 minutes
Cook: 10 minutes
Makes: 4 servings
2 cups cubed, cooked chicken or turkey
1 cup Pace® Mexican Four Cheese Salsa con Queso
1 can (about 15 ounces) pinto beans, rinsed and drained
1 cup coarsely crumbled blue corn tortilla chips
1. Heat the chicken, queso and beans in a 12-inch nonstick skillet over
medium heat to a boil, stirring occasionally. Reduce the heat to low. Cook
for 5 minutes or until the chicken mixture is hot and bubbling.
2. Top the chicken mixture with the tortilla chips just before serving.
Tip: You can omit the crumbled tortilla chips and serve the chicken/turkey mixture as a quesadilla filling or a warm dip.
 
Southwestern Chicken Chili
Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings (about 1 1/2 cups per serving)
2 tablespoons olive oil
1 cup chopped onion
1 / 2 cup chopped celery
1 / 2 cup chopped red pepper
3 tablespoons all-purpose flour
1 tablespoon ground cumin
2 cups Swanson® Chicken Stock
2 cans (15 ounces each) great Northern beans
1 jar (16 ounces) Pace® Chunky Salsa
2 cups chopped cooked chicken or turkey
Shredded pepper Jack cheese
Cubed avocado
1. Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery
and pepper and cook until they’re tender. Stir in the flour and cumin and
cook for 2 minutes. Stir the stock in the saucepot. Cook and stir until the
mixture boils.
2. Stir the beans, salsa and chicken in the saucepot. Heat to a boil. Reduce the
heat to low. Cook for 20 minutes.
3. Garnish with the cheese and avocado.
Nutritional Values per Serving : Calories 351, Total Fat 9g, Saturated Fat 2g,
Cholesterol 43mg, Sodium 919mg, Total Carbohydrate 42g, Dietary Fiber 8g, Protein 25g, Vitamin A 14%DV, Vitamin C 17%DV, Calcium 10%DV, Iron 21%DV
 
Monterey Chicken Tortilla Casserole
Prep: 15 minutes
Bake: 40 minutes
Makes: 4 servings (about 1 cup each)
1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) cream-style corn
3 / 4 cup Pace® Picante Sauce
1 / 2 cup sliced pitted ripe olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips
1. Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart
casserole. Top with the olives and cheese.
2. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.
Nutritional Values per Serving : Calories 337, Total Fat 14g, Saturated Fat
5g, Cholesterol 77mg, Sodium 944mg, Total Carbohydrate 28g, Dietary Fiber 4g, Protein 26g, Vitamin A 10%DV, Vitamin C 8%DV, Calcium 14%DV, Iron 12% DV

 
Picante Turkey Rolls
Prep: 10 minutes
Makes: 4 servings
4 flour tortillas (10-inch), warmed
1 / 4 cup cream cheese, softened
1 / 2 pound thinly sliced deli turkey breast or cooked turkey
1 / 2 cup Pace® Picante Sauce
1 large avocado, peeled, pitted and chopped (about 1 cup)
1. Spread 1 tablespoon cream cheese on each tortilla to within 1/2 inch of the edge. Top each with about 4 turkey slices, 2 tablespoons picante sauce and 1/4 cup avocado.
2. Roll up the tortillas tightly, leaving the ends open. Cut each roll in half. Serve with additional picante sauce for dipping.
To make appetizer rounds: Cut each rolled tortilla into 1/2-inch slices and arrange on a serving platter. Serve with additional picante sauce for dipping.
Nutritional Values per Serving : Calories 446, Total Fat 19g, Saturated Fat
5g, Cholesterol 54mg, Sodium 743mg, Total Carbohydrate 44g, Dietary Fiber 7g, Protein 24g, Vitamin A 6%DV, Vitamin C 8%DV, Calcium 12%DV, Iron 21% DV
 
Pace® Mucho Queso Pizza
Prep: 15 minutes
Bake: 15 minutes
Makes: 4 servings
1 cup Pace® Mexican Four Cheese Salsa con Queso
1 prepared pizza crust (10-inch)
1 / 2 cup shredded cooked chicken or turkey
1 / 2 cup sliced sun-dried tomatoes
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1. Heat the oven to 400°F.
2. Spread the salsa con queso onto the pizza crust to within 1/2-inch of the edge. Top with the chicken, tomatoes, cheese and basil.
3. Bake for 15 minutes or until the salsa con queso is hot and bubbling.

 
Salsa Verde Chicken Wraps
Prep: 15 minutes
Makes: 4 servings
1 cup Pace® Salsa Verde
2 cups diced cooked chicken or turkey
1 large red pepper, diced (about 1 cup)
1 large avocado, diced (about 1 cup)
1 / 2 cup sour cream
4 flour tortillas (10-inch), warmed
2 cups shredded lettuce
1. Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
2. Spread 1 / 4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

If you have any leftover recipes, please share.

Karyn Zoldan
karyn

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