Arroz con pollo

 From Cooking in the Midwest

Ingredients

• 1 lb chicken breast
• 1 tbsp avocado oil
• 1/2 tsp each salt and pepper
• 1 tsp each cumin and dried cilantro
• 2 tsp chili powder
• 1/4 cayenne
• 3 packs Ben’s Original Ready Rice Cilantro Lime
• 1/2 cup water
• Queso
• Pico de gallo
• Tortillas
• Cilantro

Instructions

1. Cut the chicken into small strips or cubes. Heat a griddle over medium heat. Add 1 tbsp oil and the cut up chicken. Season the chicken with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Stir everything together well.
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3. Add the packs of rice to the griddle and pour a little bit of water over the rice. Cover with a griddle dome and let cook until the rice is hot.
4. 
   
5. Once the chicken is fully cooked combine the chicken and rice. Remove it from the griddle. Heat up some white queso and pour the queso over the chicken and rice. Top with fresh cilantro.
6. 
   
7. Heat up tortillas and serve with pico de gallo. 

taco hamburger helper

 This recipe was an instant favorite with the entire family. Kory and Elle want to try it with ground beef next time to make it even more taco-y, but everyone was happy with the original chicken version too!

Ingredients: 

• 1 onion, diced
• 1 red bell pepper, diced
• 1lb organic ground turkey (or ground beef)
• 1.5 tsp paprika, garlic powder, onion powder + chili powder
• 1 tsp cumin
• 1 box elbow macaroni (1lb pasta-- I uesed a 12oz box of Jovial GF elbows and didn't adjust anything else)
• 2 1/2 cup organic beef broth
• 1 3/4 cup whole milk
• 3/4 cup greek yogurt
• 2 Tbsp mild taco sauce (I used TJ's restaurante salsa)
• 8oz bag @micelidairy shredded sharp cheddar
• 6 green onion stalks, diced

Instructions

1. Sauté the onions + peppers with a drizzle of olive oil, pinch of salt + pepper until softened
2. Add the ground turkey and break it up with a spoon to crumble
3. Pour in the spices, stir to combine
4. Add the pasta, beef broth + milk
5. Stir to get everything incorprated and then simmer on medium-high heat stirring frequently until pasta is cooked through (10 min)
6. Once pasta is cooked, stir in the greek yogurt + taco sauce + shredded cheese - stirring to melt
7. Add the chopped onion to the mix too!

Chicken chili verde burgers

 These burgers are so incredibly moist and flavorful for being ground chicken. We topped with guacamole and used Schar hamburger buns for Cael. I love that Caro's recipes are all a full meal with a side included so I don't have to think about what to serve with the main course. I made the burgers on my cast iron griddle and baked the corn in the husks at 350 degrees and then husked them after they came out of the oven.

Ingredients:

• 12-ounce jar salsa verde
• 1/3 cup mayonnaise, plus more to toast the buns with
• 1 lime, halved, divided
• 1 pound ground chicken
• 8 ounces shredded cheddar cheese, divided (I give you permission to buy pre-shredded)
• 1 large egg
• 1/3 cup panko or plain breadcrumbs (you can literally blend up a slice of bread and use that)
• Kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 4 ears of corn, shucked
• 5 buns (GF or regular)
• 1 tablespoon butter
• 1 avocado, thinly sliced
• Optional: cilantro for garnish, lettuce, tomato, thinly sliced onion, pickled red onions

Instructions: 

1. Drain the 12-ounce jar of salsa verde over the sink — we want to get as much liquid out as possible while reserving the chunky part! If you don’t own a strainer, you can pour the salsa into a colander lined with paper towels or a very thin towel, then squeeze the liquid out.
2. To make your salsa verde mayo: Add 3 tablespoons of the drained salsa verde to a small mixing bowl. Stir in 1/3 cup mayonnaise, the juice of 1/2 a lime, and a pinch of salt. Add 2 tablespoons minced cilantro if you bought it (it was optional!). Throw in the fridge (covered) until you’re ready to eat.
3. Add the rest of the salsa verde to a large bowl along with 1 pound ground chicken, 1 cup shredded cheddar cheese, 1 large egg, 1/3 cup breadcrumbs, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder. Mix until combined.
4. Divide the burger meat into 5 chunks (I did two larger and 3 smaller) and form each into a 1-inch-thick patty. Refrigerate the patties for at least 10 minutes before cooking. (This isn’t totally necessary if you’re tight on time, but will help them stay together and be easier to flip.)
5. Spray 4 ears of corn with cooking spray.
6. To grill burgers + corn: Preheat the grill to 450°F. Clean the grill grates very well. Spray the tops of the burgers with cooking spray and place them on the grill, sprayed side down. Add the 4 ears of corn as well. Close the lid and cook for 4 minutes. Spray the tops of the burgers carefully (don’t spray the flames with oil — bad plan!) and flip them over. Once flipped, sprinkle each patty with some of the remaining shredded cheddar (as much as desired!). Turn the corn. Cover and cook for an additional 4 minutes. Meanwhile, smear a light layer of mayo on the cut sides of 4 English muffins. Remove the burgers and corn and quickly toast your English muffins on the grate for about 1 minute with the grill lid open. Watch them CLOSELY! They like to burn.
7. To bake: Preheat the oven to 425°F. Place the patties and 4 ears of corn on a parchment-lined baking sheet and bake for 15 to 20 minutes, until cooked through. About halfway through cooking, flip the burgers and sprinkle each patty with as much of the remaining shredded cheddar as desired. FYI, the burgers will look FUNKY — lots of liquid will ooze out. Don’t worry, that’s normal! Remove from the oven. On a separate baking sheet, place 4 English muffins — each smeared with a light layer of mayo on the cut side — cut sides up, and broil on high for 1 to 2 minutes. Sit on your butt and watch them closely. Again, bread BURNS QUICKLY!
8. To pan-fry: Heat your largest nonstick skillet over medium-high heat for several minutes. Add 1 tablespoon cooking oil and swirl to coat the pan. Cook the burgers for 3 minutes per side (you can probably only cook 1 or 2 at a time… hence why baking is an easier option!). After you’ve flipped them, sprinkle each patty with as much of the remaining shredded cheddar as desired. Meanwhile, broil 4 ears of corn, sprayed with cooking spray, on each side for 2 to 3 minutes. Then broil the English muffins following the “to bake” instructions above.
9. Once cooked, rub the corn with 1 tablespoon butter and the cut side of the remaining lime half, squeezing it as you rub it all over the corn. Sprinkle with salt. Garnish with chopped cilantro if you feel like it.
10. Smear the salsa verde mayo on both sides of the toasted buns. Add a burger patty, avocado slices, and whatever other toppings you’re into.

Al pastor enchiladas

 Another hit from Caro Chambers (one of her free recipes).

Ingredients:

• 1 tablespoon neutral cooking oil
• 1 bunch scallions, thinly sliced
• 4 garlic cloves, minced
• 1 pound ground pork
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 cup crushed pineapple (from a can of crushed pineapple — save the rest for smoothies)
• 1 (16-ounce) jar of salsa verde
• 1 (8-ounce) bag of spinach
• 1/4 cup sour cream
• 5 to 6 (10-inch) GF flour tortillas 
• 8 ounces shredded cheddar, Mexican, or pepper jack cheese
• Optional toppings: pickled red onions, thinly sliced red onion, avocado slices, cilantro, hot sauce, etc.

Instructions

1. Preheat oven to 375°F.
2. Warm 1 tablespoon neutral cooking oil in a large nonstick skillet over medium-high heat. Cook the sliced scallions and 4 minced garlic cloves until softened, for 2 to 3 minutes. Add 1 pound ground pork, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, and 1 teaspoon salt and turn the heat up to high. Break the pork into tiny crumbles with a spatula, stirring frequently until cooked through and all excess moisture has evaporated.
3. Stir in 1/2 cup crushed pineapple and 1/4 cup salsa verde. Stir until the meat has absorbed the liquid. Stir in 8 ounces spinach until totally wilted. Turn off the heat and stir in 1/4 cup sour cream.
4. Roll the enchiladas up by spooning 1/4 to 1/3 cup (depending on how large your tortilla is) of the pork mixture down the center of each tortilla. Top with several tablespoons of shredded cheese. Roll tightly and line the tortillas up, seam-side down, on a cutting board.
5. Once all of the meat has been rolled into tortillas, pour in enough salsa verde to coat the bottom of the skillet. Add the enchiladas into the skillet, again seam-side down. I can usually fit 5 across, then wedge 1 more in along the top.
6. Cover the enchiladas with the remaining salsa verde followed by the remaining shredded cheese (about 1 cup).
7. Bake for 15 minutes, or until the cheese is totally melted.
8. Garnish with picked onion, avocado, cilantro, scallions, etc., if desired. Dig in!

carne adovada

 I found this recipe from America's Test Kitchen and Kory thought it looked worth a try. I halved the recipe and made it a day ahead, reheating on the stovetop. A lot of fat rendered out of the pork, so we definitely had to serve it with a slotted spoon and let the fat drain before dishing it out onto tortillas with cilantro, onion, and cheese. All five of us had seconds and finished the entire pan. 

Ingredients

• 1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces 
• Kosher salt 
• 4 ounces dried New Mexican chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces 
• 4 cups boiling water 
• 2 tablespoons honey 
• 2 tablespoons distilled white vinegar 5 garlic cloves, peeled 
• 2 teaspoons dried Mexican oregano 2 teaspoon ground cumin 
• 1/2 teaspoon cayenne pepper 
• 1/8 teaspoon ground cloves 

Instructions

1. Toss pork and 1 tablespoon salt together in bowl; refrigerate for 1 hour. 
2. Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 
3. Drain chiles and reserve 2 cups soaking liquid (discard remaining liquid). Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes, adding up to ¼ cup additional reserved liquid to maintain vortex. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer. 
4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2 to 2½ hours. 
5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth and homogeneous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. (Leftover pork can be refrigerated for up to 3 days.) 

carnitas

 This carnitas recipe from Recipe Tin Eats was an easy weeknight crockpot dinner. I cut the recipe in half and we still had a bit of leftovers. 

Ingredients

• ▢ 4 lb pork shoulder (pork butt)
• ▢ 2 1/2 tsp salt
• ▢ 1 tsp black pepper
• ▢ 1 onion, chopped
• ▢ 1 jalapeno, deseeded, chopped
• ▢ 4 cloves garlic, minced
• ▢ 3/4 cup juice from orange (2 oranges)

• RUB

  • ▢ 1 tbsp dried oregano
  • ▢ 2 tsp ground cumin
  • ▢ 1 tbsp olive oil
• Instructions

1. Rinse and dry the pork shoulder, rub all over with salt and pepper.
2. Combine the Rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
4. Slow Cook on low for 10 hours or on high for 6 hours. (Note 2 for other cook methods)
5. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
6. Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
7. If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

TO CRISP:

• Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
• Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
• Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).

chile relleno soup

Another of my favorite work lunches from houseofyumm.com. I so love poblanos! I usually use veggie broth to make this recipe vegetarian and of course I'm always too lazy to make the topping...

Chile Relleno Soup. A creamy poblano soup topped with an open faced chile relleno.

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Ingredients

• 5 poblano chiles
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion chopped
• 4 cloves of garlic minced
• 1/4 cup of cilantro chopped
• 1/2 cup of flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 teaspoon salt

Chile Relleno Topping

• 2 eggs
• 2 tablespoons flour
• 1/2 cup cooking oil
• 1/2 teaspoon pepper
• 1 cup shredded jack cheese

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Instructions

1. Clean and dry the poblano chiles. Places them on a cookie sheet covered in foil. Place under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside
2. In a large saucepan heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and cilantro. Cook for about 3 minutes.
3. Add the 1/2 cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the chicken broth, cream, milk, salt and pepper. Bring to a low simmer.
4. Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin)
5. Set one of the chiles aside for the chile relleno topping. Chop up the other 4 chiles and add to the soup. Allow the soup to continue simmering approximately 15-20 minutes.
6. While the soup simmers make the chile relleno topping. Slice the remaining chile in half (should already have the seeds and skin removed). This will give you two large pieces of chile.
7. Set up two small bowls. Using the two eggs separate so that whites are in one bowl and yolks are in the second bowl. Beat the egg whites for about a minute and add the 2 tablespoons of flour. In the other bowl beat the egg yolks. Set up a small frying pan and heat the cooking oil over medium heat. Dip one of the chile slices into the egg yolk, then into the egg white/flour mixture. Add to the cooking oil and fry on each side about 1-2 minutes until golden. Repeat with the other chile slice.
8. Just before serving the soup, add 1/2 cup of shredded Jack cheese and stir until completely melted. Serve the soup into bowls, top with the chile relleno and extra shredded jack cheese. You can place the bowls under the broiler if desired to melt the cheese on top, however, this step is not required.

chipotle shredded beef

This recipe from Taste of Home might be my favorite recipe ever. I make it for lunch al desko regularly and eat it on tortillas with a bit of shredded cheddar-- so dang good in the middle of winter when I am craving comfort food. .

INGREDIENTS

• 1 teaspoon canola oil
• 1 small onion, chopped
• 1 can (28 ounces) diced tomatoes, undrained
• 1/4 cup cider vinegar
• 1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
• 6 garlic cloves, minced
• 2 tablespoons brown sugar
• 2 bay leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 boneless beef chuck roast (2-1/2 pounds)

DIRECTIONS

In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened.

Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.

Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. 

arroz con pollo

Almost as good as La Carreta. From Food Network. 

Ingredients

• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
• 3 tablespoons vegetable oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 1/2 teaspoons salt
• 1 1/2 cups long-grain rice
• 2 cloves garlic, finely diced
• 1 1/2 cups low-salt chicken stock
• 1/2 cup tomato sauce

Directions

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. 

Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. 

Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs. 

Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. 

Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

chicken enchiladas

From Genius Kitchen

INGREDIENTS

• 8 -10flour tortillas or 8 -10corn tortillas
• 1⁄2cup chopped onion
• 4garlic cloves, minced
• 1teaspoon ground coriander
• 1⁄4teaspoon pepper
• 2tablespoons butter
• 3tablespoons flour
• 1(8 ounce) carton sour cream
• 2cups chicken broth
• 1(4 ounce) canned green chili peppers
• 1cup shredded monterey jack cheese
• 2cups chopped cooked chicken
• black olives(optional)
• tomatoes (optional)
• green onion(optional)

DIRECTIONS

1. Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
2. For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
3. Stir the flour into the sour cream, and then add to the onion mixture.
4. Stir in broth and chili peppers all at once.
5. Cook and stir until thick and bubbly.
6. Remove from heat; stir in 1/2 C of the cheese.
7. For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
8. Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
9. Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
10. Top with remaining sauce.
11. Bake, covered, in 350* oven for 35 minutes.
12. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
13. Let stand 10 minutes.
14. If Desired: garnish tops with olives, tomatoes, and cheese.

Empanadas

I loved this simple recipe from Cinnamon Spice and Everything Nice and everyone ate the empanadas happily. Elle thought it was great fun to help make them, especially cutting the dough, which we did with a large plastic cup, and folding the empanadas. There were plenty of leftovers, which I froze and have since reheated and enjoyed all over again!

Chicken Empanadas

Ingredients  8 ounces full fat or light cream cheese 2 overflowing cups cooked shredded chicken 1/3 cup sour cream 1 + 1/2 cups fresh shredded sharp cheddar cheese 4 ounce can diced jalapenos, drained 1/2 cup corn coarse salt and fresh black pepper, to taste 1 beaten egg 1 tablespoon milk or water 4 store-bought refrigerated pie crusts. Instructions Melt the cream cheese in a microwave proof bowl until warm enough to stir about 25 - 50 seconds. Add the chicken to a large mixing bowl with the cream cheese, sour cream, cheddar, jalapenos and corn. Mix well and season to taste with salt and pepper. In a small bowl beat the egg and milk together. Fill a separate small bowl with cold water. Line 2 baking sheets with parchment paper or lightly grease them with oil. On a lightly floured work surface roll out one of the dough to about 1/8-inch thick, if necessary. Cut out 4-inch circles using a biscuit/cookie cutter or a bowl and paring knife. Place about 1 tablespoon of the filling onto each circle. Use a pastry brush or your fingers to paint the edges of each circle with water then fold over and press the edges together with the tines of a fork. Refrigerate them for 20 minutes. Repeat until all the filling is used re-rolling scraps of dough if needed. Preheat the oven to 400 degrees F. Brush the empanadas lightly with the egg mixture and bake 14 - 17 minutes until golden brown and piping hot in the centers. Serve hot or at room temperature.

corn and poblano lasagna

I absolutely loved this vegetarian recipe from Marcela Valladolid. I didn't even attempt to share this one with the kids-- I think they would love the sauce (Kory did), but not the poblanos. I will definitely be making this one again for my lunches.

Corn and Poblano Lasagna

Ingredients

4 tablespoons unsalted butter, divided3 cloves garlic, minced, divided2 cups fresh corn kernels (from about 2 ears), or frozen and thawed2 cups heavy cream1 teaspoon fresh thymeSalt and freshly ground black pepper1/2 cup thinly sliced white onion1 large zucchini, thinly sliced lengthwise4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips12 (7 by 3-inch) no-boil lasagna sheets2 cups shredded Oaxaca cheese, or mozzarella

Directions

Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Creamy chicken taquitos

This recipe was on one of the many food blogs I follow and looked liked something I'd love.  I was right, of course.  The recipe was incredibly simple, but next time I'd divide the mixture before adding the pepper jack so that I could add shredded cheddar for the kids and pepper jack for the grown ups.  These might be better as an appetizer/munchie snack food than a meal.