Ingredients:

1 cup Smoked chicken, cut 1/4 x 1/4 x 1-inch
2 cups potato, cooked and cut in 1/4 inch dice
2 ears corn, blanched, kernels cut from the cob
2 each Poblano chiles, roasted, peeled, and sliced into 1/4 inch strips
3 tablespoons cilantro, chopped
1/4 cup lime juice
3 tablespoons olive oil
salt to taste
12 each pickled ancho chiles
5 cups cabbage, shredded
1/2 cup carrot, julienned
1 bunch radishes, sliced
1 1/2 cups pickling liquid
3/4 cup queso cotija or feta cheese, crumbled
1/2 bunch cilantro sprigs

Procedure:

Step 1: Mix together the first 6 ingredients in a large mixing bowl. Dress this mixture with lime juice and olive oil and season with salt.

Step 2: Stuff each of the pickled ancho chiles generously with the salad from step 1. Reserve.

To serve: Mix together the cabbage and the radishes and divide between 12 serving plates. Place one of the stuffed chiles on each of the plates with the opening to the top. Drizzle each plate with 2 to 3 tablespoons of the pickling liquid, sprinkle on the crumbled cheese and garnish with a few cilantro sprigs.

Note: For added richness you may add diced avocado to the salad, or top the finished dish with a dollop of guacamole.

Ingredients:

8 corn tortillas (6 in.)
1 lb. white fish fillets
1/2 cup Cucumber Ranch Dressing or Peppercorn Ranch Dressing, divided
2-1/2 cups bagged coleslaw blend
1 medium green pepper, chopped
1 medium red onion, chopped

Procedure:

Preheat oven to 350°F. Spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake 10 min. or until crisp and lightly browned. Meanwhile, heat large nonstick skillet on medium heat. Spray with cooking spray. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from heat. Use a fork to break up the fish into smaller pieces. Stir in half of the dressing. Add remaining dressing to coleslaw blend; toss lightly. Spoon evenly onto tortillas; top with fish mixture, peppers and onion. Make 1 serving.

Ingredients:

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
3 cups cubed cooked ham
18 fresh asparagus spears (about 1/2 lb.), cut into 2-inch pieces
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 cup Shredded Swiss Cheese

Procedure:

Preheat oven to 350°F. Add 1-1/2 cups hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min. Mix ham, asparagus, soup and milk in 13×9-inch baking dish; sprinkle with cheese. Top with stuffing. Bake 30 minutes or until heated through and golden brown on top.