Potato Pepperjack Soup

4 cups diced potato
3 cups shredded chicken breast
4 strips thick bacon chopped
1-2 large jalapenos
1 medium red bell pepper diced
1 carrot peeled and diced
1 yellow onion diced
2 cloves garlic minced
1 tsp pepper
1 tsp salt
1 tsp thyme
1 lb shredded pepper jack cheese
3 cups chicken broth (or more as needed)
2 cups heavy cream
1/2 cup flour
1/2 cup butter


Cook bacon in the bottom of a pot thoroughly.  Add to the bacon: peppers, onion, garlic and carrot. Saute on medium heat until veggies are soft.  Add chicken broth and let simmer.  In separate pan boil potatoes in water until tender (about 15 minutes).  Drain and add to soup.  Add cream, cheese, salt, pepper, thyme and chicken.  Bring to a boil.  Prepare roux by melting butter and stirring in flour to make smooth paste.  Cook over medium heat for about 2 minutes.  Add roux to soup mixture stirring to desierd thickness.  Enjoy!

Southwest Eggrolls

• 1 chicken breast fillet
• 1 tablespoon vegetable oil
• 2 tablespoons minced red bell peppers
• 2 tablespoons minced green onions
• 1/3 cup frozen corn
• 1/4 cup canned black beans, rinsed and drained
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced canned jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 dash cayenne pepper
• 3/4 cup shredded monterey jack cheese
• 5 seven inch flour tortillas
• 
  
• Dipping Sauce
• 1/4 cup smashed fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• 1 dash dried dill weed
• 1 dash garlic powder
• 1 dash pepper

Divide filling amongst tortillas, roll and bake at 400 degrees for 15-17 minutes