You thought I forgot to give you recipe #2 for feeding the masses, didn’t you??
I didn’t, I’m just slow!
Here is it, sans a bunch of pictures ‘cuz that part I did forget!
- 5 lbs mixed boneless chicken thighs and breasts
- 1 bottle of beer
- 1 bottle fajita style marinade
- 3 cups uncooked jasmine rice
- 4 oz can chopped green chilis
- ½ to 1 pound uncooked black beans
- 2 large onions
- 3-4 red, green or yellow bell peppers
- 1 pound shredded Monterey jack cheese
- Flour tortillas
- Salt and pepper
- Sour cream
Season chicken with salt and pepper, then throw it in the crockpot, dump in the beer and marinade. Cook on low for 6-8 hours.
Sort and rinse the beans, put in a pot and fill with water to about 1 inch above the beans. Cover and bring to a quick boil. Remove pan from heat and let beans soak until about an hour before chicken is done. At the end of the soaking time, drain off soaking water and refill pan with water, cook over med/high heat for one hour. Drain and mix in the green chilis. Set aside.
At the end of the cooking time for chicken drain off juice, reserving 1 cup. Shred chicken with a fork, then mix in reserved juice. Set aside.
Cook rice as directed on package. You can either leave the rice separate, or mix it with the black beans and green chilis.
Peel and slice onions about a 1/4 inch thick, separate into rings. Halve the peppers, remove seeds, stems and pith, slice into 1/4 inch rings. Saute in large skillet with a little olive oil until tender.
Pile shredded chicken, beans, rice and peppers on tortilla, top with cheese, sour cream and salsa. Roll it up and enjoy!
**note** you can substitute 2 or 3 cans of canned black beans if you choose.
The boys around here tore this up!!!
PS….Because I love ya, here’s a bonus recipe! No pics because I just tried it for the first time this week and had no idea how effing good it was going to be!! Easy, ridiculously yummy, all I ever ask for in a dinner idea….The first night we had it with garlic mashed potatoes, the second night I shredded the leftover pork, put some dijon on a hoagie roll, topped the whole thing with some sliced provolone and broiled til the cheese melted! FABULOUS!!!
AMAZING CROCKPOT PORK TENDERLOIN
- 1 (2 pound) pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste
Mix it all together and pour over the tenderloin, cook on low for 6-8 hours….