Karlee Manzione

Chips with Cowboy Caviar

Green Chili Chicken Quesadillas 

Rice and Beans

E'clair Cake

Cowboy Caviar
2 cans black beans
2 cans corn
1 roma tomato
1 small purple onion
1 bunch cilantro
1 green pepper
1-2 Tbsp. Italian salad dressing
1 tsp. garlic salt
1 tsp. pepper

Chop all vegetables into small pieces; mix with black beans and corn.  Mince cilantro and then add dressing and seasonings.  Refrigerate for 4 hours for best results.

Green Chili Chicken Quesadillas 
1 bag burrito size flour tortilla shells
1 lb.  chicken breast
2 cans chopped green chilies
4 cups shredded Mexican blend cheese
1 stick butter

Cook chicken breasts and chop into small chunks.  Fill tortilla shell with chicken, green chilies and 1 cup cheese.  Place 1 Tbs. of butter into frying pan.  Roll tortilla into a long taquito and place in frying pan with the seam side down. Let fry and flip on all sides.  Repeat for next quesadillas.

E'clair Cake
2 boxes of dry vanilla instant pudding
3 1/2 cups whole milk
12 oz. Cool Whip
1 box graham crackers
1 container chocolate frosting.

Mix pudding with milk and beat for 2 minutes.  Fold in the Cool Whip. Line bottom of a 9x13 pan with graham crackers.  Pour 1/4 of pudding mixture over crackers and spread evenly.  Spread chocolate frosting on graham crackers.  Repeat layers until all pudding mixture is gone.  Let sit in fridge overnight so graham crackers soften.