Whoever thought this off season would be so exciting? Ay chihuahua! So much going on that Burrito don't know where to start... Ok, Burrito going to put down his chew toy and start with the North American Soccer League.
Today NASL will launch its website to the worlds!
Go to: http://www.nasl.com/
Sometime today it should be running as they open it up at the NSCAA Convention in Philadelphia. So check it out or else Burrito hit you on head with quesadilla! You can also follow all NASL news and info on their twitter http://twitter.com/NASLofficial
Miami FC owners Traffic Sports have bought Copa Latina and its parent company "Se Habla Futbol". That is so good cause Burrito Habla Futbol too! For you people that don't know the Copa Latina started in 1993 and over 20,000 spectators attended the inaugural tournament. Many great players have played in the tournament like George Weah, one time Miami Fusion and Miami FC player Diego Serna, just to name a few. For more read Adam Beasley's article on the Miami Herald HERE
And now as Burrito promise... an Enchilada recipe!
Cheese Enchiladas Recipe
2 Cups shredded Monterrey Jack cheese (8 oz)
1 Cup shredded Cheddar cheese (4 oz)
1 Med. onion, chopped (about 1/2 cup)
1/2 Cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 Teaspoon pepper
6 Flour tortillas (7-inch diameter)
1 Can (15 oz) tomato sauce
1/3 Cup chopped green bell pepper
1 Tablespoon chili powder
1 Teaspoon chopped fresh or
1/2 Teaspoon dried oregano leaves
1/4 Teaspoon ground cumin
1 Clove garlic, finely chopped
1/4 Cup shredded Cheddar cheese (1 oz)
Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. Mix Monterrey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchiladas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired. 6 servings: 360 calories per serving.
To Microwave: Prepare as directed – except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes.
For more Enchilada recipes go to: