Monday, August 13, 2012

Mexican Concoction

Since it's been a record hot summer, our jalapeno and banana peppers in the garden have surely enjoyed it and are producing like crazy. After canning a whole batch of Jalapeno jelly I still had peppers to use. I decided to thaw out some chicken breast and make some meat for tacos in the crock pot. Here's what I came up with:

2 chicken breasts (it's OK if they aren't completely thawed)
Put them in the bottom of a crock pot.

I then diced some jalapeno peppers and some fresh onions from my garden and added those.

My friend Audra canned some tomato jalapeno sauce that I dumped in there and a jar of salsa with some chili powder and some honey to cool it off. I put the lid on and let it cook for about 4 hours on high in the crock pot.

Take it out and shred it and enjoy with tortillas. I also made some homemade Spanish rice which you can find on my blog too!! 

On the agenda  tonight: Vegetarian Stuffed Peppers... blog post to come on those later!

1 comment:

  1. Sounds yummy! I'm glad you found a good use for the sauce!