We met on a VERY hot Sunday afternoon at Michelle's house. Mary started us off with a creamy orange sherbet margarita cocktail. As always, Mary's cocktails are delicious and dangerous. We all had at least two.
For our appetizer I made chicken jalapeno poppers. I added some bacon bits to the outside rather than wrapping in bacon. If you seed the jalapenos, including the membrane, plus look for young jalapenos (smooth skin) these are not too spicy. The filing also cuts through the heat. These are hearty and I also found recipes for this to be a casserole with chicken breasts layered with jalapenos.
Michelle picked for our main dish the most delicious chicken enchiladas I have ever had at home. These really did taste as if from your favorite hole-in-the-wall Mexican restaurant. The sauce cooked in a short time yet tasted as if it was stewed with love for hours.
The side we enjoyed by Tonya was Mexican Quinoa. It is both healthy and tasty with black beans and corn. Mary also picked up from a parking lot some Mexican Street corn. If the parking lot was in Mexico, we will never know.
Angelica brought this creamy, cinammony sopapilla cheesecake pie for our dessert. It seems like such a complicated recipe when in fact it uses crescent rolls which make it simple yet elegant.
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