April 27, 1998
12 corn tortillas
14 1/2 oz. can pinto beans, drained
1 c. diced onion
1/4 tsp. chili powder
1/2 c. low-fat ricotta cheese
1/2 c. picante sauce
1/2 tsp. garlic
Salt and pepper to taste
2 c. red onion, julienne strips
3 c. Romaine lettuce, thinly sliced
2 c. iceberg lettuce, thinly sliced
4 oz. cheddar cheese, grated
1 c. diced tomatoes
6 large radishes, thinly sliced
Spray tortillas on both sides with cooking spray and place them directly on the oven rack to bake for 10 minutes at 350 degrees. Remove from the oven and set aside.
Drain the pinto beans. Coat a medium skillet generously with cooking spray and saute the onion over medium heat, stirring constantly, until lightly browned. Put the onion, along with the beans, chili powder, cheese and picante sauce, in a food processor or blender and process to a chunky puree. Return the mixture to the same skillet over medium heat. Add garlic, salt, and pepper to taste and heat until bubbling and hot. Set aside.
In a separate skillet coated with cooking spray, saute the red onion over medium heat, until lightly browned. Set aside. Assemble the chalupas by spreading about 2 tablespoons of beans on each tortilla and topping them with the lettuce, onion, cheese, tomatoes, and radish.
Mexican Crab Quesadillas
1/2 c. vegetable oil
8 flour tortillas (8" each)
1/2 lb. (2 c.) grated President Emmental or Madrigal Baby Swiss Cheese
1/2 lb. (1 c.) crabmeat
3/4 c. chopped green onions
Lightly oil griddle or large skillet. Sprinkle the cheese, crab and onions on four of the tortillas. Lightly fry the quesadillas over medium-high heat for 2-3 minutes, pressing down with a metal spatula. Turn and fry two more minutes. Drain on paper towels. Cut into eighths and serve with salsa and sour cream.
Wild Rice and Chicken Salad Mexicali
6 Tbsp. garlic flavored olive oil
1/4 c. fresh lime juice
1 tsp. ground cumin
1 serrano pepper, seeded and chopped
2 c. cooked wild rice, chilled
2 c. cubed cooked chicken, chilled
1 c. grated sharp cheddar cheese
1/2 c. coarsely chopped cilantro leaves
1 red bell pepper, diced
1 ripe avocado, seeded and chopped
Leaf lettuce for lining salad bowl
In blender or food processor, combine dressing ingredients; blend until smooth. Chill. In large bowl, combine all salad ingredients except lettuce; add dressing and toss thoroughly. Line bowls with lettuce; fill with salad. 6 servings.
1 lb. beef cubed steaks
1 Tbsp. vegetable oil
1 medium onion, chopped
1/4 tsp. salt
1 pkg. (1.25 oz.) commercial taco spices and seasonings
2 cans (14 1/2 to 16 oz. each) diced tomatoes, undrained
1 1/2 c. uncooked rotini (spiral) pasta
1/2 c. water
1/2 c. shredded Cheddar cheese
Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1" pieces. Heat oil in Dutch oven over medium-high heat until hot. Add beef and onion; cook and stir 3 minutes. Season with salt.
Stir taco seasonings, tomatoes, pasta and water into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving. Makes 4 servings (serving size: 1 1/2 c.)
Yucatan Chicken with Peach-Avocado Salsa
6 boneless, skinless chicken breast halves
1 Tbsp. plus 1 tsp. garlic pepper seasoning
1 orange, juiced
1 lime, juiced
2 Tbsp. olive oil
1 tsp. dried oregano leaves
Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange and lime juices over chicken; drizzle with olive oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once. Remove chicken from marinade and place in large non-stick fry pan over medium heat. Saute, turning, about 12 minutes or until lightly browned and fork can be inserted in chicken with ease. Serve topped with Peach-Avocado Salsa; garnish with lime slices.
Peach-Avocado Salsa: In medium bowl, mix together 1 fresh peach, peeled, pitted and diced; 1 small avocado, peeled, pitted and diced; 1 tomato, peeled, seeded and diced; 1/4 c. diced jicama; 3 Tbsp. chopped red onion and 2 Tbsp. chopped fresh cilantro. In small bowl, whisk together 1/4 tsp. crushed red pepper flakes, 3 Tbsp. fresh lime juice and 2 tsp. olive oil; pour into peach-avocado mixture, stirring gently.
Sausage and Tortilla Quiche
1 pkg. (12 oz.) sausage links
10 (6-inch) corn tortillas
3/4 c. (3 oz.) shredded Monterey Jack cheese
3/4 c. (3 oz.) shredded sharp Cheddar cheese
1 tomato, seeded and chopped (about 1/2 c.)
3/4 c. lowfat milk
1 tsp. chili powder
1 avocado, optional
1/4 c. chopped fresh cilantro, optional
Cook sausage following package directions. Drain and slice; set aside. Place nine of the tortillas in a greased 9-inch pie plate overlapping edges and allowing edges to extend about 1/2-inch beyond rim of plate. Place one remaining tortilla in center of plate. Layer sausage slices, Monterey Jack cheese and Cheddar cheese over tortillas. Top with tomatoes. Combine eggs, milk, and chili powder; pour over layered ingredients. Bake at 350 degrees for 35 to 40 minutes or until puffed in center. Allow to stand 10 minutes before serving. Garnish with avocado slices and cilantro, if desired.