Fajita-Style Quesadillas

Hot and savory, Serrano chiles lend their signature kick to these amazing vegetarian quesadillas, inspired by the flavors of classic fajitas. When buying bell peppers, choose that are firm, heavy for their size, and have shiny, vibrantly-colored skin.

Ingredients:

• 1/2  medium red or green sweet pepper, seeded and cut into bite-size strips
• 1/2  medium onion, halved and thinly sliced
• 1   fresh serrano pepper, halved, seeded, and cut into thin strips*
• 2   teaspoons vegetable oil
• 4   6-inch white corn tortillas
• Nonstick cooking spray
• 1/2  cup shredded Monterey Jack cheese (2 ounces)
• 2   thin slices tomato, halved crosswise
• 1   tablespoon snipped fresh cilantro
• Light dairy sour cream (optional)
• Cilantro and lime wedges (optional)

Directions:

1. In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.

2. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.

3. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.

 

Note

• *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  

TipCost: 

sweet pepper: $0.75
onion: $0.17
serrano chile: $0.06
tortillas: $0.29
cheese: $0.74
tomato: $1.15
cilantro: $0.25
total cost: $3.41
cost per serving: $0.43


Source:  recipe.com

Chorizo And Cheese Quesadillas

These super fast quesadillas can be grilled and used as an appetizer or main dish.

Ingredients:

• 8   ounces bulk chorizo or mild Italian sausage
• 1/3  cup chopped onion
• 2   cloves garlic, minced
• 1   fresh jalapeno pepper, finely chopped
• 6  6 - 8  inches vegetable-flavored or plain flour tortillas
• 1   tablespoon cooking oil
• 1   cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
• 2   tablespoons snipped fresh cilantro or parsley

Directions:

1. For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.

2. Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.

3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges. Makes 8 servings.

Source: recipe.com

Mexican Lasagna

Let your lasagna go Mexican by layering ground beef and sausage with corn tortillas, tomatoes, green chiles, enchilada sauce, and cheese. It's a convenient weeknight dinner that the kids will love as much as the grownups.

Ingredients:

• 1/2 pound ground mild pork sausage
• 1/2 pound ground beef
• 1 (15-ounce) can jalapeno ranch-style pinto beans, drained
• 2/3 cup canned diced tomatoes and green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can cream of celery soup
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (10-ounce) can enchilada sauce
• 9 (6-inch) corn tortillas
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 medium tomato, seeded and diced
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 medium avocado, chopped

Directions:

1. Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
2. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
3. Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
4. Bake at 350° for 30 minutes. Top with avocado.

Southern Living
DECEMBER 2001

Taco Pie

Ingredients:

1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.
In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.
Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Source: Cynthia A. Hobbs

Spicy Bean and Rice Burritos

Ingredients:

FOR THE FILLING:

1 Tablespoon Canola Oil
2 cloves Garlic, Minced
1 teaspoon Chili Powder
1 whole Pepper From A Can Of Chipotles In Adobo, Minced
1 Tablespoon Sauce From A Can Of Chipotles In Adobo
1 teaspoon Ground Cumin
4 dashes Cayenne Pepper
1 can Pinto Beans, Drained And Rinsed, 15 Ounce can
1 can Black Beans, Drained And Rinsed, 15 Ounce Can
⅓ cups Water
2 cups Brown Rice, Cooked According To Package
Instructions
¼ cups Fresh Salsa

FOR THE TACO ASSEMBLY:

6 whole Tortillas, Burrito Sized, Warmed
8 ounces, weight Shredded Cheese
3 cups Shredded Lettuce, More As Desired
4 whole Green Onions, Chopped
8 ounces, fluid Fat Free Greek Yogurt


Directions:

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa. Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve!

Source: Serving up FUN in the kitchen with Lydia Martin