Confessions Of A Foodie: BLT Ranch Quesadillas

Showing posts with label BLT Ranch Quesadillas. Show all posts

Tuesday, October 11, 2022

Taco Tuesday

Okay, folks, what day is it? Why, it's Taco Tuesday, of course. Today's yummy offerings include Spicy Beef Tacos, Smoked Pork Tacos, and Cilantro Lime Shrimp Tacos. Enjoy!

BLT RANCH QUESADILLAS

This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.

Ingredients

4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)

1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup chopped cooked bacon

3/4 cup chopped baby spinach

1/3 cup chopped tomato

1/4 cup Old El Paso™ Zesty Ranch sauce

Directions

On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.

Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.

Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.

Expert Tips

Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.

After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.

Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.

Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.

EASY BEEF ENCHILADAS

This comes from Old El Paso, and begins, "Try these easy, cheesy ground beef enchiladas, complete with sassy sauce and mild chiles."

Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-beef-enchiladas.

Ingredients

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) Old El Paso™ enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

1 1/2 cups shredded Cheddar cheese (6 oz)

Make it FRESH toppings, as desired (see below)

Directions

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add Make it FRESH toppings.

Expert Tips

Ideas for make it FRESH toppings: diced tomatoes, fresh cilantro leaves, green onions, diced avocado.

Try green enchilada sauce for a new twist!

SMOKED PORK TACOS

This comes from Elizabeth Helskell on the Today Show site. The recipe begins, "Using store-bought pulled pork makes these tacos super quick to throw together. Just warm, assemble and serve.

"Technique tip: When using cilantro, rinse very well, roll in damp paper towel and place in airtight container. This will extend the freshness of this precious herb by one week.

"Swap option: Smoked chicken would be equally delicious."

Prep Time: 20 minutes; Cook Time: 20 minutes; Makes 4 servings

You can find this recipe online at https://www.today.com/recipes/smoked-pork-tacos-recipe-t206530.

Ingredients

8 flour or corn tortillas

2 pounds store-bought pulled pork shoulder with barbecue sauce

2 cups queso dip

1 cup pickled jalapeños

1 cup sour cream

1/2 red onion, chopped

fresh cilantro, chopped for garnish

Directions

Place tortillas on flat surface. In center of each tortilla, place pulled pork in center and drizzle with queso. Top with jalapeños and sour cream. Top with barbecue sauce and cilantro and serve.

SPICY BEEF TACOS

This is from Weight Watchers (now called WW), and begins, "You get two tasty tacos in a serving. Add your own touch with fresh chopped cilantro, scallions or tomatoes."

Prep Time: 12 minutes; Cook Time: 13 minutes; Total Time: 25 minutes; Serves: 4; Difficulty: Easy

To view this online, click here.

Ingredients

Cooking spray, 3 spray(s), divided

1/2 cup WW Reduced fat shredded Mexican style blend cheese

2 medium cloves garlic, minced

3/4 pound uncooked 93% lean ground beef

1 1/2 tsp Ground cumin

1 1/2 tsp Ground coriander

3/4 tsp Table salt, or to taste

1 1/2 cups Canned diced tomatoes, with jalapenos or green chilies

8 small Corn tortillas, lightly toasted just before serving if desired*

2 cups Lettuce, chopped, shredded

1/3 cup Fat free salsa

Directions

Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes. Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes.

Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortillas in half and serve. Yields 2 tacos per serving.

Notes

*To toast tortillas, coat a baking sheet with cooking spray. Place tortillas on top and coat with cooking spray. Heat in a 300°F oven until slightly crisp but not too crisp that they break when folded.

CILANTRO-LIME SHRIMP TACOS

This comes from Delish.com, and begins, "Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side."

Total Time: 35 minutes; Yields: 4 servings

To view this online (including more Q&A about this), go to https://www.delish.com/cooking/a21271308/cilantro-lime-shrimp-tacos-recipe/.

Ingredients

For the tacos

Juice of 3 limes

2 tbsp. freshly chopped cilantro, plus more for garnish

2 garlic cloves, minced

1/2 tsp. cumin

1 tbsp. olive oil

Zest of 1 lime

Kosher salt

1 lb. shrimp, peeled and deveined

8 Tortillas, warmed, for serving

For the cabbage slaw

1 c. shredded green cabbage

1/4 c. cilantro

1/4 red onion, thinly sliced

1/2 avocado, thinly sliced

Juice of 1 lime

1 tbsp. extra-virgin olive oil

Kosher salt

For the garlic-lime mayo

1/3 c. Duke's Mayonnaise

2 tbsp. hot sauce

Zest of 1 lime

1/2 tsp. garlic powder

Kosher salt

Directions

In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.

Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.

Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.

Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.

Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.

MUSHROOM CHICHARRON TACOS

This some from Jocelyn Ramirez in The New York Times cooking newsletter. Jocelyn wrote, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."

Yield: 4 servings; Time: 40 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.

Ingredients

For the Pico de Gallo:

1 large beefsteak tomato, cored and cut into 1/4-inch dice

1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice

2 jalapeños, stemmed and finely chopped (seeded if desired)

1/2 cup cilantro leaves, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

Coarse kosher salt

For the Mushroom Tacos:

18 ounces oyster mushrooms (from 2 to 3 medium clusters)

1/3 cup neutral oil, such as canola

1/4 teaspoon ground cumin

1 1/2 teaspoons coarse kosher salt

Black pepper

12 corn tortillas

Preparatioin

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

Monday, April 11, 2022

Mexican Recipes - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Mexican recipes, and includes Easy Beef Enchiladas and Mexican Breakfast Burritos. Enjoy!

BLT RANCH QUESADILLAS

This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.

Ingredients

4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)

1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup chopped cooked bacon

3/4 cup chopped baby spinach

1/3 cup chopped tomato

1/4 cup Old El Paso™ Zesty Ranch sauce

Preparation

On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.

Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.

Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.

Expert Tips

Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.

After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.

Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.

Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.

Nutrition: 4 servings (1 quesadilla each): 1 Serving Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 740mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 2g); Protein 14g

% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 30%; Iron 10%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2

SLOW COOKER MEXICAN LASAGNA

This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."

Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.

Ingredients

2 pounds hamburger

3 Tablespoons Old El Paso™ taco seasoning mix, divided

1 cup salsa

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can black beans, drained and rinsed

1 (19-ounce) can Old El Paso™ red enchilada sauce

2-3 cups shredded cheddar or monterey jack cheese

4 large flour tortillas

Optional toppings: sour cream, tomatoes, cilantro, green onions, olives

Preparation

In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.

Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.

Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.

Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.

EASY BEEF ENCHILADAS

This comes from Old El Paso, and begins, "Try these easy, cheesy ground beef enchiladas, complete with sassy sauce and mild chiles."

Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings

View this online, go to https://www.oldelpaso.com/recipes/easy-beef-enchiladas.

Ingredients

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) Old El Paso™ enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

1 1/2 cups shredded Cheddar cheese (6 oz)

Make it FRESH toppings, as desired (see below)

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add Make it FRESH toppings.

Expert Tips

Ideas for make it FRESH toppings: diced tomatoes, fresh cilantro leaves, green onions, diced avocado.

Try green enchilada sauce for a new twist!

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

BAKED TURKEY ENCHILADAS

This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.

"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."

Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.

Ingredients

3 cups turkey (shredded)

2 cups sour cream

2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)

1 teaspoon salt

12 (10-inch) tortillas (corn or flour)

1/3 cup corn oil

For the Sauce

2 cans mild green chile peppers (4 ounces each)

Ingredients

1 clove garlic (minced)

2 tablespoons extra virgin olive oil

1 1/2 pounds stewed tomatoes

2 cups onion (chopped)

1 teaspoon salt

1/2 teaspoon oregano

1/2 cup water

Directions

Gather the ingredients. Preheat the oven to 350 F.

Lightly grease a 9x13x2-inch baking pan.

Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.

Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.

Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.

Gather the sauce ingredients.

In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.

Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.

Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.

Let the casserole stand for about 5 minutes.

Serve and enjoy!

Recipe Variations

Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.

Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.

Add a few tablespoons of chopped fresh cilantro to the filling.

Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.

Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.

MEXICAN BREAKFAST BURRITOS

This is from Weight Watchers, and begins, "Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. You can make these burritos ahead and refrigerate them to have them ready to go for breakfast for the next couple of days. Just unwrap them and reheat them in the microwave or in the oven for 15 to 20 minutes before serving. Replace the sour cream with diced avocado tossed in lime juice, if you like."

Prep Time: 14 minutes; Cook Time: 34 minutes; Total Time: 49 minutes; Serves: 6; Difficulty: Easy

Ingredients

6 Tbsp Reduced-fat sour cream

6 Tbsp Fat free salsa

2 sprays Cooking spray

1/2 medium Uncooked onion, chopped

1 medium Poblano chile, chopped

8 eggs

3/4 tsp kosher salt

1 tsp Ground cumin

1 pinch Cayenne pepper

6 medium Whole-wheat tortillas

3/4 cup Weight Watchers Reduced fat Mexican style shredded cheese

Directions

Preheat oven to 350°F.

In a small bowl, combine sour cream and salsa; set aside.

Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.

Meanwhile, whisk together eggs, salt, cumin, and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.

Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 1/2 cup egg mixture down center of tortilla. Top with 2 tablespoons each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes.

Yields 1 burrito per serving.

Tuesday, March 8, 2022

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Classic Beef Tacos and Irish Tacos. Enjoy!

TACO SOUP WITH RANCH

This is from Hidden Valley. Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Servings: 4 - 6

To view this online, go to https://www.hiddenvalley.com/recipe/taco-soup-with-ranch/.

Ingredients

2 tablespoons olive oil

3/4 pound ground beef

1 can (15 ounces) black beans, drained and rinsed

1 can (14.5 ounces) Mexican-style stewed tomatoes, with juice

1 cup corn (fresh, frozen or canned)

1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker

2 cups chicken broth

garnishes of choice: shredded cheese, chopped red onions, sour cream, shredded cabbage, diced avocado, tortilla chips

Directions

In a medium pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.

Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.

Continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.

Note: For safe meat preparation, reference the USDA website.

VEGGIE BEAN TACOS

This comes from Taste of Home, and begins with this note from Tonya Burkhard (Davis, Illinois), " In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado."

Prep Time: 20 minutes; Cook Time: 20 minutes; Makes: 6 servings

View this online at https://www.tasteofhome.com/recipes/veggie-bean-tacos/.

Ingredients

2 cups fresh corn

2 tablespoons canola oil, divided

4 medium tomatoes, seeded and chopped

3 small zucchini, chopped

1 large red onion, chopped

3 garlic cloves, minced

1 cup black beans, rinsed and drained

1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

12 corn tortillas (6 inches), warmed

3/4 cup shredded Monterey Jack cheese

1/4 cup salsa verde

1 medium ripe avocado, peeled and thinly sliced

Reduced-fat sour cream, optional

Directions

In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.

Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.

INSTANT POT SPICY CHICKEN TACOS

This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”

Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes

To view this online, click here.

Ingredients

For the Chicken

2 lb. boneless skinless chicken breasts (about 4)

1 (15-oz.) can fire roasted diced tomatoes

1 c. low-sodium chicken broth

1/4 c. hot sauce

1 1/2 tsp. kosher salt

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. garlic powder

1/2 tsp. freshly ground black pepper

For Serving

Corn tortillas

Avocado, diced

Jalapeño, sliced

Red onion, thinly sliced

Freshly chopped cilantro

Sour cream

Directions

In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.

Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.

Use a slotted spoon to serve chicken on tortillas with desired toppings.

BLT RANCH QUESADILLAS

This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.

Ingredients

4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)

1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup chopped cooked bacon

3/4 cup chopped baby spinach

1/3 cup chopped tomato

1/4 cup Old El Paso™ Zesty Ranch sauce

Directions

On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.

Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.

Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.

Expert Tips

Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.

After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.

Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.

Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.

CLASSIC BEEF TACOS

This comes from Old El Paso, and begins, "Stuffed with seasoned ground beef, diced tomato, lettuce, sour cream and cheese, you can’t go wrong with this classic taco—unless you forget to crack open a cold Corona™ Extra to go with it, that is."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/classic-beef-taco.

Ingredients

1 lb ground beef (at least 80% lean)

2/3 cup water

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells), heated as directed on package

1 1/4 cups shredded cheddar cheese (5 oz)

1 1/4 cups shredded lettuce

3/4 cup diced tomato

1 cup sour cream

Preparation

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

Divide beef among heated shells; top with cheese, lettuce, tomato and sour cream.

Expert Tips

Choose crunchy lettuce for this recipe, such as iceberg or romaine.

Want more toppings? Try sliced green onion, sliced jalapeño, or drizzle with your favorite hot sauce.

Nutrition: 1 Taco Calories 260 (Calories from Fat 160); Total Fat 17g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 360mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 1g); Protein 13g

% Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 15%; Iron 8%

Exchanges: 1 Starch, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 1 1/2 Fat; Carbohydrate Choice: 1

IRISH TACOS

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla.”

Yield: 6 to 8 servings; Time: 30 minutes.

This was featured in “What if You Could Make Great Corned Beef?” and can be viewed online here.

Ingredients

2 to 2 1/2 pounds corned beef (see recipe)

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

1 1/2 tablespoons hot pepper sauce, or to taste

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

Thursday, July 22, 2021

Mexican Recipes

If you love Mexican food, today's post should have something to get your attention. Check out the Creamy Bacon and Egg Breakfast Enchiladas, the BLT Ranch Quesadillas, and the rest of today's recipes. Enjoy!

ENCHILADA MEATBALLS

This is from Shelley at AllRecipes. She wrote, "These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this." Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/82954/enchilada-meatballs/.

Ingredients

2 cups crumbled cornbread

1 (10 ounce) can enchilada sauce, divided

1/2 teaspoon salt

1 1/2 pounds ground beef chuck

1 (10 ounce) can tomato sauce

1 cup shredded Mexican cheese blend, divided

Directions

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.

Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

Note

For the cornbread, I use a box of the ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.

BLT RANCH QUESADILLAS

This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.

Ingredients

4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)

1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup chopped cooked bacon

3/4 cup chopped baby spinach

1/3 cup chopped tomato

1/4 cup Old El Paso™ Zesty Ranch sauce

Preparation

On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.

Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.

Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.

Expert Tips

Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.

After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.

Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.

Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.

Nutrition: 4 servings (1 quesadilla each): 1 Serving Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 740mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 2g); Protein 14g

% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 30%; Iron 10%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2

CHICKEN RANCH ENCHILADAS

This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish

To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.

Ingredients

1/4 cup butter

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes

1 (10.75 ounce) can condensed cream of chicken soup

1 (16 ounce) container sour cream

1 (4.5 ounce) can chopped green chilies

1 (1 ounce) package ranch dressing mix

10 (8 inch) flour tortillas

2 cups shredded Mexican cheese blend

Directions

Preheat an oven to 350 degrees F.

Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

CHIPOTLE VEGGIE BURRITOS

This comes from the Food Network. Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chipotle-veggie-burritos-3362667.

Ingredients

1 bunch cilantro, chopped

1 clove garlic

1/2 teaspoon chipotle chile powder, plus more to taste

Kosher salt

1 cup white rice

1 15-ounce can black bean soup (preferably spicy)

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

2 cups frozen corn (preferably fire-roasted), thawed

1 large tomato, diced

Juice of 1 lime

4 burrito-size flour tortillas

2 cups shredded pepper jack cheese (about 8 ounces)

Directions

Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.

Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.

Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.

Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

BREAKFAST BURRITOS

This comes from Vegetarian Times (May 2005 issue, page 94), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "This is the inn’s most popular breakfast item, and it’s a very versatile recipe—sturdy enough for dinner too. Use whatever vegetables are seasonal and abundant. Serve with salsa and sour cream. Note: You must start this dish one day ahead of serving." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/breakfast-burritos/.

Ingredients

2 tsp. olive oil

1/2 medium-sized onion, sliced

1 red bell pepper, cut lengthwise into 2-inch-thick slices

1 large clove garlic, minced

1 10-oz. pkg. frozen chopped spinach

2 Tbs. fresh dill

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 3/4 cups shredded Monterey Jack cheese

6 8-inch flour tortillas

4 large eggs, beaten

2 cups skim milk

1 Tbs. all-purpose flour

1 tsp. mustard powder

Preparation

Grease 9×13-inch baking dish.

Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.

Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.

Preheat oven to 350°F.

Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

CREAMY BACON AND EGG BREAKFAST ENCHILADAS

This comes from Old El Paso, and begins, "We’re giving the classic bacon and egg scramble a big twist by rolling it up in tortillas and covering them with a green chile sour cream enchilada sauce. Our 'twist' is sure to make you shout. See what we did there?"

Prep Time: 50 minutes; Total Time: 1 hour 25 minutes; Makes 4 servings

View this online at https://www.oldelpaso.com/recipes/creamy-bacon-and-egg-breakfast-enchiladas.

Ingredients

1/2 teaspoon salt

1 medium onion, finely chopped

2 tablespoons Gold Medal™ all-purpose flour

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1 1/2 cups Progresso™ chicken broth (from 32-oz carton

1 1/2 cups sour cream

1 can (4.5 oz) Old El Paso™ chopped green chiles

15 slices bacon, cut into 1/2-inch pieces

10 eggs

1/4 cup half-and-half

1/2 teaspoon ground cumin

8 Old El Paso™ flour tortillas for burritos (8 inch)

2 cups shredded Mexican cheese blend (8 oz)

Cilantro leaves, if desired

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 2-quart saucepan, heat butter over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until softened. Add flour and taco seasoning mix; cook 2 minutes. Beat in chicken broth with whisk; heat to boiling. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in sour cream and green chiles. Set aside.

Meanwhile, in 12-inch skillet, cook bacon 6 to 7 minutes over medium heat, turning occasionally, until crisp. Remove bacon from skillet. Reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside.

In medium bowl, beat eggs, half-and-half, salt and cumin with whisk until well blended. Cook in same skillet with drippings over medium heat 4 to 5 minutes, stirring frequently, until eggs are set.

Spread 1 cup of the sauce over bottom of baking dish. Fill each tortilla with about 1/2 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on sauce in baking dish. Pour remaining sauce over filled tortillas. Top with remaining cheese and bacon.

Bake 20 to 25 minutes or until thoroughly heated and bubbly. Garnish with cilantro leaves.

Expert Tips

Diced red onions and avocado make a nice garnish in addition to the cilantro.

If would like to add a little more heat to your breakfast enchiladas, finely chop a serrano chile, and add to the onion in the sauce.

Monday, May 17, 2021

Mexican Recipes - Double-Post Monday

Friday, April 30, 2021

Friday Recipes

It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Southwest Meatloaf and Beef Stroganoff. Enjoy!

LASAGNA ROLL UPS

This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"

Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings

View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.

Ingredients

1 pound ground beef

1/4 white onion, chopped

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 (26 ounce) jar chunky tomato sauce (such as Ragu®)

3 tablespoons white sugar

18 lasagna noodles

1 (15 ounce) container ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh parsley

3/4 cup grated Parmesan cheese

1 (12 ounce) package shredded mozzarella cheese, or as needed

1/4 cup grated Parmesan cheese

Directions

Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.

Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

BLT RANCH QUESADILLAS

This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.

Ingredients

4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)

1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup chopped cooked bacon

3/4 cup chopped baby spinach

1/3 cup chopped tomato

1/4 cup Old El Paso™ Zesty Ranch sauce

Preparation

On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.

Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.

Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.

Expert Tips

Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.

After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.

Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.

Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.

Nutrition: 4 servings (1 quesadilla each): 1 Serving Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 740mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 2g); Protein 14g

% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 30%; Iron 10%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2

SOUTHWEST MEATLOAF

Recipe Yield: Makes 6 to 8 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.

Ingredients

2 pounds ground beef (95% lean)

1 cup soft bread crumbs

3/4 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup frozen corn, thawed

1/2 cup milk

1 egg

1 large clove garlic, minced

2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1/2 cup thick and chunky salsa

Directions

Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour, 15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.

Let stand 10 minutes. Top with salsa; cut into slices.

Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g

BEEF STROGANOFF

This comes from Sam Sifton in The New York Times cooking enewletter. Sam wrote, "Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."

Yield: 4 servings; Time: 1 hour

This was featured in "How Cooking Dinner Can Change Your Life", and can be viewed online at https://cooking.nytimes.com/recipes/1020862-beef-stroganoff.

Ingredients

Kosher salt and freshly ground black pepper

1 1/2 pounds sirloin roast, or beef tenderloin, if you’re feeling fancy

2 tablespoons all-purpose flour

1 1/2 teaspoons hot paprika

1 tablespoon neutral oil, such as canola or grapeseed

4 tablespoons unsalted butter

1/2 pound button mushrooms, cleaned and cut into quarters

2 small shallots, thinly sliced

12 ounces wide egg noodles

1/4 cup dry white wine

1 cup heavy cream or crème fraîche

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons Dijon mustard

Chopped fresh parsley, for garnish

Preparation

Bring a large pot of salted water to a boil.

Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.

Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.

Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.

Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.

While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.

When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.

Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

TROPICAL FRUIT SMOOTHIE BOWL

This is from American Heart Association, and begins, “You’ll snack on this smoothie with a spoon rather than a straw. This version lets you enjoy the texture of the blended fruit and the whole fruit. The bowl gets topped with sweet, crunchy goodness, too!”

Servings: 4; Serving Size: 1/2 cup smoothie plus 1/4 cup topping

To view this online, go to https://recipes.heart.org/en/recipes/tropical-fruit-smoothie-bowl.

Ingredients

1 cup fat-free, plain yogurt

1 small banana, sliced crosswise, divided use

1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use

1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use

1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use

1/2 teaspoon stevia sweetener or 1 packet stevia sweetener

1 squeeze coconut-flavored liquid stevia sweetener

1 squeeze tropical punch-flavored stevia water enhancer

1 tablespoon fresh, chopped mint

1/4 cup chopped, dry-roasted pecans

4 sprigs fresh mint leaves

Directions

In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.

In a separate small bowl, stir together the stevia water enhancer, chopped mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each bowl with a sprig of mint.

Cooking Tip: To freeze fresh papaya, remove the peel from the papaya with a vegetable peeler. Cut the papaya in half lengthwise. Using a spoon, scrape out the seeds. Slice the halves of papaya into 1-inch lengthwise slices. Cut the slices crosswise into 1-inch cubes. Place the papaya cubes on a cookie sheet. Freeze for 2 hours, or until frozen. Transfer the papaya to a resealable plastic bag or a covered plastic freezer container. Freeze for up to two months.

Wednesday, April 14, 2021

Wednesday

Here we are, half-way through the week. If we made it this far, we can make it to the weekend, right?

To help you through the day, here are six yummy recipes to check out, including Lasagna and BLT Ranch Quesadillas. Enjoy!

SLOW COOKER SWEET AND SPICY CHILI

This recipe is from Kellie Hemmerly on TODAY’s, and begins, “This Sweet and Spicy Chili is made in the slow cooker for deep, concentrated flavor. The BEST chili recipe around, I use a secret ingredient to create a sweet-tart background to this slightly spicy recipe.”

Kellie’s website, The Suburban Soapbox, looks pretty cool; I recommend checking it out!

Anyway, to view this recipe online, click here.

Servings: 1 cup; Yield: 10-12 servings; Prep Time: 20 min; Cooking Time: 4 hr

Ingredients

2 pounds ground beef (I used 80-20)

1 large onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

5 garlic cloves, minced

2 large jalapeno peppers, minced (remove the seeds and veins for less heat...leave them for more heat)

1/4 cup chili powder

3 tablespoons ground cumin

3 tablespoons ground cayenne pepper

2 tablespoon crushed red pepper

6 ounce jar of chopped sweet peppers and juice

1/2 cup packed light brown sugar

1 - 28 ounce can tomato sauce

1 - 28 ounce can crushed fire roasted tomatoes

salt and pepper to taste

Preparation

In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan. Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.

Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.

Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.

BEEF STROGANOFF

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."

Yield: 4 servings; Time: 1 hour

This was featured in "How Cooking Dinner Can Change Your Life," and can be viewed online at https://cooking.nytimes.com/recipes/1020862-beef-stroganoff.

Ingredients

Kosher salt and freshly ground black pepper

1 1/2 pounds sirloin roast, or beef tenderloin, if you’re feeling fancy

2 tablespoons all-purpose flour

1 1/2 teaspoons hot paprika

1 tablespoon neutral oil, such as canola or grapeseed

4 tablespoons unsalted butter

1/2 pound button mushrooms, cleaned and cut into quarters

2 small shallots, thinly sliced

12 ounces wide egg noodles

1/4 cup dry white wine

1 cup heavy cream or crème fraîche

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons Dijon mustard

Chopped fresh parsley, for garnish

Preparation

Bring a large pot of salted water to a boil.

Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.

Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.

Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.

Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.

While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.

When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.

Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.

SLOW-COOKER SHORT-RIB GOULASH

This comes from Betty Crocker, and begins, "Meltingly tender meaty dishes like this one are made for cold nights. And while this would make a perfect Sunday supper, it’s actual possible any night of the week, thanks to your slow cooker! That’s right, this recipe truly benefits from cooking all day. Beef short-ribs are extremely flavorful, but to experience the full depth of their savoriness, you need time. Time, plus a prep technique we consider key to making the best possible slow-cooker meats: browning. Browning the short ribs, onions and garlic and deglazing the pan might sound cumbersome, but it’s actually quite efficient, since the deglazing leaves you with a clean pan, and more importantly, the whole process amounts to next-level flavor. Flavor so dynamite, we think this recipe is destined to become a part of your cold-weather dinner rotation!"

Prep Time: 45 minutes; Total Time: 8 hours 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

1/3 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)

1 tablespoon olive oil

1 medium onion, sliced

4 cloves garlic, finely chopped

2 tablespoons sweet paprika

1 tablespoon smoked paprika

1/4 teaspoon ground red pepper (cayenne)

2 cups Progresso™ beef flavored broth

1/4 cup Muir Glen™ organic tomato paste

2 tablespoons chopped fresh Italian (flat-leaf) parsley

Directions

Spray 5-quart slow cooker with cooking spray.

In shallow pan, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.

In 12-inch skillet, heat oil over medium-high heat. Add 4 short ribs; cook 5 to 7 minutes, turning occasionally, until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.

Reduce heat to medium; add onions to same skillet with drippings. Cook and stir 3 to 4 minutes or until softened. Add garlic; cook and stir 1 minute. Add paprika, smoked paprika, red pepper and remaining flour mixture; cook and stir 1 minute. Beat in broth and tomato paste with whisk. Heat to boiling, scraping any browned bits on bottom of skillet. Remove from heat; carefully pour broth mixture over short ribs in slow cooker.

Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender. Transfer short ribs to serving platter. Spoon off any fat from sauce in slow cooker. Stir sauce; pour over ribs, and garnish with parsley. Serve with sour cream and egg noodles, if desired.

Expert Tips

Short ribs typically come in one of two forms, English cut or flanken. With the English cut, the ribs are cut parallel to the bone, with one bone per thick piece of short rib. They tend to hold their shape even after a long braise and make an impressive presentation. With the flanken cut, ribs are cut across the bone into 1/2-inch or so slices. Each piece has three to four short sections of bone with a generous portion of meat around them. The cooked ribs should fall off the bone in tender pieces. This recipe calls for English-cut short ribs. Look for ribs that are all about 3- to 4-inches thick. Ribs of different thicknesses will not cook in the same amount of time.

Beef short ribs contain lots of fat and connective tissue, which adds loads of beefy flavor and makes them ideal for this recipe. The extra-long cook time allows the connective tissue to break down and turn meltingly tender.

If you thought paprika was only for adding a sprinkle of color to the top of your potato salad or deviled eggs, think again—paprika has flavor. In fact, more than one. Sweet paprika has a mild red pepper flavor. Hot paprika adds some heat to that flavor and smoked paprika adds a smoky undertone.

Short ribs release a lot of fat during the long cooking process. After you remove the cooked ribs from the slow cooker, it’s easy to skim that fat off using a large spoon or ladle. To make this process extra easy, make the dish the day before, transfer ribs to a baking dish and sauce to a bowl. Cover and refrigerate for at least 8 hours, or up to 2 days. When ready to serve, the fat will have hardened and removing it will be a simple matter of skimming it off with a spoon. To reheat ribs, place meaty side down in a 5-quart Dutch oven with sauce; cover, and heat over medium heat, stirring occasionally, until warmed through—20 to 25 minutes.

LASAGNA

This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.

"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"

Yield: 8 to 10 servings; Time: 4 hours

This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.

Ingredients

For the sauce:

1 cup extra virgin olive oil

2 medium red onions, finely diced

2 large cloves minced garlic

8 ounces pancetta, diced

Salt and freshly ground black pepper

1 1/2 cups good red wine, preferably Italian

2 28-ounce cans Italian plum tomatoes

3 tablespoons tomato paste

3/4 pound ground sirloin

1/4 cup freshly grated pecorino Romano

2 eggs

10 sprigs fresh parsley, leaves only, washed and dried

2 large whole cloves garlic

1/2 cup flour

1 pound Italian sausage, a mix of hot and sweet

For the lasagna:

1 15-ounce container ricotta cheese

2 extra-large eggs

2 cups freshly grated pecorino Romano

1/2 cup chopped parsley

1 pound mozzarella, grated

16 sheets fresh lasagna noodles, preferably Antica Pasteria

Preparation

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

HOMEMADE GRILLED VEGGIE BURGER

This comes from Vegetarian Times, and begins, "Making a grilled veggie burger from scratch used to produce a crumbly mess. But thanks to the smart use of chickpeas and other healthy binders like mushrooms and black beans, these veggie burgers bring a whole new level of delicious awesomeness."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 3 - 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/homemade-grilled-veggie-burger-recipe/.

Ingredients

8-oz pack baby bella mushrooms, sliced

1 1/2 red onion, sliced

1/2 bell pepper, sliced

5 cloves garlic

Olive oil (for coating veggies and basting burgers)

1 cup chickpeas

1 1/2 cups black beans

2 eggs

2 Tbsp soy sauce

2 Tbsp sriracha

2 Tbsp BBQ sauce

1/4 tsp salt

1/2 tsp black pepper

2 tsp cornstarch, mixed with 2 tsp water

1/3 cup parmesan cheese

1 cup breadcrumbs

1/4 cup almond flour (more may be needed for consistency)

Burgers

Burger buns

Cheddar cheese Lettuce Tomatoes Mustard Mayo Pickles

Lettuce

Tomatoes

Mustard

Mayo

Pickles

Special Equipment

Food Processor

Preparation

Preheat your grill to 350 degrees Fahrenheit. Before you make the patties, you must first dehydrate excess moisture from the veggies so the burgers will keep their shape.

Place mushrooms, red onion, bell pepper, and garlic cloves in a grill basket. Coat with some olive oil, season to taste with salt and pepper, and mix well. Set aside.

Punch a couple of small holes in the bottom of a foil pan, then fill it with your chickpeas and black beans. The holes will allow excess water to drain from the veggies while roasting. Set aside.

Before placing veggies on the grill, toss some hickory wood chips on the coals.

Place the grill basket and foil pan on the grill, and roast them with the lid closed for about 30 minutes. Stir them about halfway through the cook.

Once roasted, remove veggies from the grill and allow them to cool. You can extinguish the grill if you’re roasting the vegetables well ahead of time, or you can let it cruise while you prepare your patties if you’re doing this recipe in one go.

Once cooled, pour the veggies from the grill basket into a food processor. Add eggs, soy sauce, sriracha, BBQ sauce, salt, pepper, and the mixture of cornstarch and water, then blend until fairly smooth.

Add chickpeas, black beans, parmesan cheese, and breadcrumbs to the food processor. Lightly pulse a few times in the food processor — you want the beans in your burger mix to maintain some varying texture, so don’t fully purée as in the above step.

Pour burger mix into a bowl, gradually incorporating a little bit of almond flour at a time. Aim for a consistency that’s thick enough to form a patty that’ll hold its shape.

Once your mixture can be easily formed into burgers, sprinkle a light layer of flour onto a dish. Create 3–4 patties and place them on the floured dish to prevent sticking.

Brush olive oil on top of the patties. This will be the side that hits the grill first. The olive oil will help the patties receive some color and easily release from the grates.

Place patties in the fridge, uncovered, for at least 10 minutes before grilling. This will help them keep their form when they hit the grill.

Preheat your grill to 350 degrees, adding more charcoal if necessary.

Brush the grill grates with olive oil just before placing your patties on the grill.

Grill the veggie burgers for about 6–8 minutes a side, until crisp and golden brown on each side. Keep the grill lid down during the cook, lifting it only to baste the top side of your burgers with olive oil before flipping them. OPTIONAL: After flipping, baste the top of the burgers with a bit of melted butter.

Melt slices of cheese over the patties before removing them from the grill. Adding cheese during the final minute of the cook should get the job done.

Plate and serve the burgers with your toppings of choice, and enjoy!

BLT RANCH QUESADILLAS

This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.

Ingredients

4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)

1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup chopped cooked bacon

3/4 cup chopped baby spinach

1/3 cup chopped tomato

1/4 cup Old El Paso™ Zesty Ranch sauce

Preparation

On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.

Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.

Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.

Expert Tips

Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.

After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.

Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.

Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.

Confessions Of A Foodie