February 9, 2010 at 2:28 pm (Aldi ingredients, carrots, chili powder, cooked black beans, cooked kidney beans, cooked pinto beans, corn, flour tortillas, fresh tomatoes, green bell pepper, ground beef, ground cumin, ground turkey, Main Dish, Mexican, microwave, monterey jack cheese, onion, oven, pepper, red pepper (cayenne), sharp cheddar cheese, slow cooker, stovetop, Summer, summer squash)
Serves 6 – 8
1 lb ground beef or turkey
1 C chopped onion
1/2 C chopped green pepper
2 C cooked pinto or kidney beans
2 C cooked black beans
2 C chopped tomatoes
1/4 – 1/3 C water
1 t chili powder
1/2 t ground cumin
1/4 t pepper
1 C shredded summer squash or carrots, optional
1 C corn
Ground red pepper to taste
1 C sharp cheddar cheese
1 C Monterey Jack cheese
7 flour tortillas, 6 – 7″ in diameter
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Cook beef, onion and green pepper in a large skillet until meat is browned and vegetables are tender. Drain off fat.
Add beans, tomatoes, water (use the lesser amount if using squash), chili powder, cumin, pepper, squash or carrots, corn and red pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Combine cheeses separately.
In a slow cooker layer about 1 C meat-bean mixture, one tortilla and 1/3 C cheese. Repeat layers to use all ingredients. Cover and cook on low for 5 – 7 hours or until heated through.
Variations: This recipe can be baked in the oven for about 30 minutes at 350 degrees or heated in the microwave. Try various combinations of beans, substitute chicken for the ground meat or use various cheeses for variety.
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October 11, 2009 at 4:08 pm (7 ingredients or less, Appetizers, flour tortillas, Main Dish, Mexican, microwave, monterey jack cheese, Portuguese chorizo, Quick Dishes, red bell peppers, salsa, scallions, Spanish chorizo, Spring, stovetop)
Prep: 20 minutes
Total: 20 minutes
Serves 4
8 flour tortillas (10-inch)
1 Spanish or Portuguese chorizo sausage (about 2 1/2 ounces), coarsely chopped
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice (1 cup)
3 scallions, thinly sliced
2 cups shredded (8 ounces) Monterey Jack cheese
Prepared green or red salsa, for serving (optional)
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1. Assemble quesadillas: Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo, bell pepper, and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.
2. Place 1 quesadilla on a paper towel. Top with another paper towel, a quesadilla, and a third paper towel. Microwave the 2 stacked quesadillas on high for 2 minutes or until cheese has melted. Carefully unstack quesadillas (they will be very hot), and remove paper towels. Place on a platter. Repeat with remaining 2 quesadillas.
3. Alternately, fry quesadillas in skillet over medium-high heat until lightly browned and cheese is melted.
4. Cut each quesadilla into 4 wedges and serve with salsa, if desired.
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August 28, 2009 at 3:03 pm (Appetizers, coarse kosher salt, cooking, corn on the cob, crookneck squash, flour tortillas, grill, lime juice, Main Dish, Mexican, monterey jack cheese, olive oil, orange bell peppers, pepper, Quick Dishes, scallions, Summer)
Prep: 20 minutes
Total: 20 minutes
Serves 4
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
1 tablespoon fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
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1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
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May 26, 2009 at 4:37 pm (Aldi ingredients, butter, canned chopped green chiles, canned corn, cheddar, crookneck squash, eggs, longhorn cheese, Main Dish, milk, monterey jack cheese, oven, pepper, salt, Summer, whole wheat bread)
This is an excellent dish to serve buffet style or take to a potluck.
6 slices whole wheat bread
1 to 1 1/2 T butter, softened
16 oz canned corn, drained
2 C thinly sliced zucchini or crookneck squash
4 oz canned diced green chilies
2 C shredded jack, Longhorn or mild cheddar cheese
4 eggs
2 C milk
1/2 t salt
1/8 t pepper
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Trim crusts from bread. Lightly spread slices with butter and fit into a lightly buttered 7×11″ baking dish. Distribute corn in an even layer over bread, then arrange zucchini evenly over corn. Sprinkle chilies and cheese evenly over zucchini.
Beat eggs lightly, then beat in milk, salt and pepper. Pour egg mixture over cheese. Cover and refrigerate for at least 4 hours or overnight.
Bake, uncovered, in a 375 degree oven for 30 to 40 minutes or until lightly browned and puffed; a knife inserted in center should come out clean. Let stand for 10 minutes before cutting into squares to serve. Makes 6 servings.
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May 9, 2009 at 4:07 pm (apple juice, blender, canned black beans, canned chopped green chiles, canned plum tomatoes, carrots, celery, chili powder, garlic, granulated sugar, ground cumin, honey, jalapeños, Main Dish, monterey jack cheese, onion, pepper, Quick Dishes, salt, sour cream, stovetop, vegetable stock, yogurt)
1/2 C apple juice
2 C chopped onions
1/2 C chopped celery
1/2 C chopped carrots
2 to 3 T minced garlic
2 t ground cumin
4 t chili powder, or to taste
4 C canned black beans, drained and rinsed
2 C vegetable stock
2 t honey OR sugar
1/4 C canned chopped mild green chilies OR jalapenos
16 oz canned plum tomatoes, chopped
Salt and pepper to taste
1/3 C grated Monterey Jack cheese
1/2 C sour cream OR yogurt
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In a large Dutch oven over medium-high heat, bring apple juice to a boil. Add onions; saute, stirring, 2 minutes. Add celery, carrots, garlic, cumin and chili powder to taste; saute, stirring 3 minutes.
Add black beans, stock, honey or sugar, chilies and tomatoes. Increase heat to high; cover pot and bring chili to a boil. Reduce heat to medium-high; simmer, covered, 10 minutes, stirring occasionally.
To thicken, place 1 C chili in blender and carefully puree on low speed. Return pureed chili to pot. Adjust seasonings. Stir in cheese, top each bowl with a dollop of sour cream or yogurt and serve. Serves 4 to 6.
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May 9, 2009 at 3:58 pm (Autumn, cheddar, flour tortillas, frozen corn, jalapeños, Main Dish, monterey jack cheese, oven, Quick Dishes, red bell peppers, salsa, scallions, spicy refried beans, stovetop, Summer, yogurt)
Makes 4 to 6 servings.
Before starting the tacos, microwave some sweet potatoes, allowing one per person. Cook them in batches of 2 (8 to 10 minutes on HIGH power). In addition, make a simple tossed salad.
8 (6″) flour tortillas
1/4 C water
1 small red bell pepper, chopped
1 C frozen corn, thawed
2 green onions, thinly sliced
1 small jalapeno, seeded and minced (optional)
16 oz canned spicy refried beans
1 C shredded cheddar or Monterey Jack cheese
Salsa for topping (optional)
plain yogurt for topping (optional)
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Preheat oven to 400 degrees. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat 2 minutes. Add corn, green onions, jalapeno pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt, if desired.
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May 3, 2009 at 11:39 am (canned black beans, canned chopped green chiles, canned diced tomatoes, canned pinto beans, corn tortillas, frozen corn, ground cumin, Main Dish, monterey jack cheese, oregano, oven, Quick Dishes, scallions, sour cream, yogurt)
15 oz canned pinto or black beans, drained and rinsed
14 oz canned diced tomatoes
4 oz chopped green chilies
2 C frozen corn, thawed
2 green onions, minced
1/2 t ground cumin
1/2 t dried oregano
8 corn tortillas
1 1/2 C grated Monterey Jack cheese
Plain yogurt or sour cream (optional)
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Preheat oven to 400 degrees. In a large mixing bowl, combine beans, tomatoes, chilies, corn, green onions, cumin and oregano; mix thoroughly.
Oil a 2-quart casserole or baking dish. Line baking dish with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of cheese. Repeat.
Bake 12 to 15 minutes, or until cheese is bubbly. Let stand 1 to 2 minutes, then cut into squares to serve. Top each serving with a dollop of yogurt or sour cream if desired. Makes 6 servings.
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April 25, 2009 at 12:42 pm (blender, Breakfast, butter, cottage cheese, eggs, food processor, Main Dish, marjoram, monterey jack cheese, mushrooms, oven, paprika, scallions, stovetop, swiss cheese, thyme leaves, wheat germ)
A simple butter lettuce salad makes a good accompaniment for a light supper.
5 T butter, divided
1/2 lb mushrooms, coarsely chopped
1/3 C fine dry whole wheat bread crumbs
2 T wheat germ
3/4 C (7 or 8 ) chopped green onions (including tops)
2 C shredded Swiss or jack cheese
1 C cottage cheese
3 eggs
1/4 t thyme leaves
1/4 t marjoram leaves
Paprika
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In a wide frying pan over medium heat, melt 3 T of the butter. Add mushrooms and cook until limp. Remove pan from heat and stir in bread crumbs and wheat germ. Turn into a well-greased 9″ pie pan and press evenly onto bottom and sides.
In the same pan, melt the remaining 2 T butter. Add onions and cook until soft. Spread onions over crust and sprinkle evenly with shredded cheese. In a blender or food processor, whirl cottage cheese, eggs, thyme and marjoram until smooth. Pour into crust and sprinkle with paprika.
Bake in a 350 degree oven for 25 to 30 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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April 19, 2009 at 9:00 am (acorn squash, avocado, butter, butternut squash, corn tortillas, frozen corn, garlic, hubbard squash, Main Dish, monterey jack cheese, onion, pine nuts, soup, stovetop, toasted shelled pumpkin seeds, vegetable oil, vegetable stock, walnuts)
At the table pass around bowls of condiments (pine nuts, walnuts, fried tortilla pieces, grated cheese, pumpkin seeds, diced avocado) and let family or guests compose their own soup to suit their individual tastes.
To complete the meal, you might want to include a bowl of refried beans; fresh fruit would be excellent for dessert.
Fried Tortilla Pieces (directions follow)
3 T butter, divided
2/3 C (about 3 oz) pine nuts
3/4 C walnut halves
1 large onion, coarsely chopped
2 cloves garlic, minced
12 C vegetable stock
4 C diced, peeled butternut, acorn or hubbard squash
20 oz frozen corn
3/4 C toasted shelled pumpkin seeds
1 large avocado
3 C shredded jack cheese
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Fry tortilla pieces.
In an 8-qt pan over medium heat, melt 1 T butter. Add pine nuts and walnuts and cook, stirring, until golden (about 2 minutes). Remove nuts; reserve.
Melt the remaining 2 T butter in pan and cook onion and garlic until onion is golden. Add stock and squash and bring to boiling. Reduce heat; cover and simmer until squash is tender (10 to 15 minutes). Add corn and cook for 5 more minutes. Sprinkle with pumpkin seeds just before serving. Peel and dice avocado.
Arrange avocado, reserved nuts, cheese and tortilla pieces in bowls. Pass condiments at the table to add to the soup. Makes ten 2-cup servings.
Fried Tortilla Pieces. Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch vegetable oil in a deep 2 or 3 quart pan and set on medium-high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1 1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
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March 29, 2009 at 1:07 pm (canned cannellini beans, canned chopped green chiles, canned great northern beans, chicken broth, garlic, ground cumin, Main Dish, monterey jack cheese, onion, oregano, red pepper (cayenne), stovetop, zucchini)
Prep Time:35 min
Start to Finish:35 min
makes:6 servings (1 1/3 cups each)
1 lb ground chicken
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups reduced-sodium chicken broth
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) cannellini beans or great northern beans, drained, rinsed
4.5 oz can chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese
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1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
3. Remove from heat; stir in cheese until melted.
High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.
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