Over The Border Shrimp Enchaladas

What you will need:
1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chilies
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 corn tortillas (I make my own and use them, but store bought would be okay too), warmed
1 1/2 cups chunky salsa
1 1/2 cups shredded monterey jack cheese

In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until the shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over the top; sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through

Pancetta Wrapped Barbecued Chicken

Tonight for dinner I made cheese stuffed, pancetta wrapped, barbecued chicken breasts...Wow that was a mouth full, literally, they were so good!!!!

What you will need:
2 chicken breasts
1/4 c. shredded mozzarella cheese
1/4 c. cream cheese
4 pieces of sliced pancetta
21 salute or any seasoning for chicken breasts

Heat BBQ grill to med high heat.

Season chicken with 21 salute and grill for about 6 minutes each side, depending on the size of your chicken. Basically you want the outside cooked, but the inside to still be pink and uncooked.

Pull breasts off grill and slice about 3/4 the way through the chicken, just enough to stuff the cheese inside, but not too much as to let the cheese fall out the other side.

Stuff each chicken breast with 1/2 the cream cheese and 1/2 the mozzarella cheese. Close the breasts and wrap each with 2 pieces of pancetta and seal with either toothpicks or skewers so that everything stays together while you put them back on the grill.

Grill for about 6-8 more minutes or until chicken is cooked.

Remove from grill and enjoy!!!!