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Fast & Easy Dinner: Tortilla Pie

partysugar — Wed, 21 Oct 2009 09:15:46 -0700

While I've cooked my fair share of quesadillas, I've never experimented with tortilla pie, which is essentially, a stack of quesadillas. I've always wanted to though - there's something so interesting about a tower of tortillas with lots of layers and oozing filling. Doesn't a slice look intensely satisfying?

This pie consists of ground beef, garlic, corn, spinach, and Monterey Jack cheese. It's uncomplicated to make, sure to be a crowd pleaser with kids, and is a great way to use up a pack of tortillas. If you want to give tortilla pie a try, get the recipe, and read more.

Tortilla Pie
From Martha Stewart

Ingredients

4 flour tortillas (10-inch)
1 tablespoon olive oil, plus more for pan
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves, minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
2 cups (8 ounces) shredded Monterey Jack cheese
Fresh cilantro sprigs, for garnish (optional)
Sour cream (optional)

Directions

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper.
Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste.
Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Serves 4.

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Mac Attack! Tex-Mex Macaroni and Cheese

YumSugar — Tue, 06 Oct 2009 15:00:21 -0700

I've said it once, and I'll say it again: Tex-Mex is one of my favorite cuisines of all time, my top dish pick being chili con queso with Ro-Tel. Naturally, when I came across a Tex-Mex mac and cheese with green chilies, I knew I had to make it.

The recipe comes from Robert Del Grande, one of the Lone Star State's best-known chefs and restaurateurs, and the roasted poblanos give the melted cheese dish an addictive kick. Want the recipe? Keep reading.

Fast & Easy Dinner: Turkey and Black Bean Tostadas

partysugar — Wed, 24 Jun 2009 07:50:48 -0700

Tonight, serve your family a meal that comes together in minutes. This tostada recipe is great because it's full of flavor and texture. There's a satisfying crunch thanks to the tostada base, a crispness from the filling black bean and corn salad, and richness provided by the cheddar cheese and sour cream. Although the ingredients are classic Tex-Mex, the extra veggies make it healthier than nachos. The recipe calls for turkey, but feel free to substitute shredded chicken or ground meat. For the wildly simple method, read more.

Turkey and Black Bean Tostadas
From Every Day With Rachael Ray

Ingredients

3-1/2 ounces roast turkey, from the deli counter, finely diced (3/4 cup)
¼ cup cooked black beans, drained and rinsed
3 tablespoons fresh corn kernels or thawed frozen corn
1 small ripe tomato, finely diced
Juice of 1 lime (about 1 tablespoon)
1 tablespoon chipotle sauce or hot sauce, to taste
¼ cup shredded extra-sharp cheddar cheese
¼ cup plain reduced-fat sour cream
2 flat corn tostada shells, such as Bearitos brand
1/2 cup shredded lettuce
1 tablespoon snipped chives (optional)

Directions

In a bowl, combine the turkey, black beans, corn, tomato, lime juice, chipotle sauce and cheese.
Pack the turkey mixture, sour cream, tostadas, lettuce and chives separately until ready to use. To serve, spread some sour cream on each tostada. Top each tostada with some of the turkey mixture, lettuce and chives.

Serves 2.

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Test Your Tex-Mex Fun Facts!

YumSugar — Wed, 18 Mar 2009 05:50:14 -0700

One of my favorite cuisines of all time is Tex-Mex, and I'm sad to report that Matt Martinez, Jr., the "King of Tex-Mex," died last Friday. Martinez, owner of several notable Texas Tex-Mex restaurants, was one of the first pioneers to embrace the term. Insulted by critics who denounced Americanized Mexican food, Martinez abandoned claim to anything Mexican, calling it Tex-Mex instead.

To honor the legacy Martinez has left behind, I thought I'd put together a quiz about Tex-Mex cuisine. How much do you know? There's only one way to find out!

Source

Take the quiz

Game Day Eats: Chile Con Queso

partysugar — Sat, 31 Jan 2009 08:00:38 -0800

In my humble opinion, there is no food combination better than melted cheese and tortilla chips. Taking a bite of crunchy, salty chips topped with gooey, oozing cheese is like taking a bite out of heaven. While I'm crazy for the combo in its classic nacho form, I also live for the pairing as a dip. Not just any dip, but this chile con queso dip. It takes all the typical nacho toppings - cheese, jalapeños, sour cream, tomatoes - and mixes them into a dip. It's super easy to make and unbelievably satisfying to eat. Seriously, there is nothing more to say. You need to make this dip. It's beyond scrumptious. Hurry up and get the recipe when you read more.

Chile Con Queso
From The Best Casserole Cookbook Ever

Ingredients

2 tablespoons butter
2 green onions, minced (white and green parts)
1 poblano pepper, seeded and diced
1 teaspoon ground cumin
1 large tomato, seeded and diced
1 can (4 ounces) diced green chiles
1 jalapeno, seeded and diced
1 package (8 ounces) cream cheese, cubed
1/2 cup sour cream
1 cup shredded Monterey jack cheese
chopped cilantro for garnish
tortilla chips for serving

Directions

Preheat the oven to 350°F.
Melt the butter in a small skillet over medium high heat. Add the green onions and poblano pepper. Saute for about 5 minutes, until tender.
In a 1-quart casserole, combine the green onion mixture, cumin, tomato, diced chiles, jalapeno, cream cheese, sour cream, and 1/2 cup Monterey jack cheese. Sprinkle with remaining cheese. (At this point the casserole can be covered and refrigerated for up to 1 day. Add five minutes to the bake time.)
Bake, uncovered for 30 minutes, or until bubbly. Sprinkle with cilantro. Serve hot with tortilla chips.

Serves 10.

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Fast & Easy Dinner: Layered Turkey Enchiladas

partysugar — Fri, 07 Nov 2008 10:30:53 -0800

Can't wait for Thanksgiving? This Tex-Mex-style meal is for you! It uses classic Thanksgiving ingredients to create a lasagna-like dish. Turkey is tossed with stir-fried vegetables, enchilada sauce, and cranberry sauce. The mixture is layered with cheese between corn tortillas before being baked until crisp and gooey. This dish is also a great way to transform leftovers. Feel free to substitute chicken for the turkey, if that's what you have on hand. To look at the recipe, read more.

Layered Turkey Enchiladas
From Better Homes and Gardens

Ingredients

1 lb. turkey breast tenderloin, cut in bite-size strips
1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
1 10-oz. can enchilada sauce
1/2 cup whole berry cranberry sauce
9 6-inch corn tortillas, halved
1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
Lime wedges (optional)
Cilantro sprigs (optional)

Directions

Position oven rack toward top of oven. Preheat oven to 450°F.
In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauces. Bring to boiling. Sprinkle salt and pepper.
In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese.
Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese.
Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro.

Serves 4.

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Fast & Easy Dinner: Potato, Greens, and Goat Cheese Quesadillas

partysugar — Thu, 30 Oct 2008 07:45:06 -0700

Like the grilled cheese, a quesadilla is the ultimate quick-cooking meal. Toss in leftovers and whatever cheese you have on hand and the results are miraculously and consistently scrumptious. In this vegetarian version, the Tex-Mex staple goes gourmet. Yukon gold potatoes provide a richness while pepper jack cheese packs a spicy punch.

To create a flavorful, healthy sauce, a store-bought tomatillo salsa is pureed with mustard greens. Serve this delicious dish to your family this evening: read more.

Potato, Greens, and Goat Cheese Quesadillas
From Bon Appétit

Ingredients

1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
2 teaspoons chili powder
1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
1 1/3 cups jarred salsa verde (tomatillo salsa)
4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
4 8-inch-diameter flour tortillas
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil

Directions

Place baking sheet in oven and preheat to 275°F.
Steam potatoes until tender, about 8 minutes.
Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese.
Meanwhile, blend salsa and 2/3 cup (packed) greens in processor until greens are finely chopped.
Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet.
Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.

Makes 4 quesadillas.

Nutritional Information: One serving contains the following: Calories (kcal) 448.58; % Calories from Fat 46.6; Fat (g) 23.21; Saturated Fat (g) 12.78; Cholesterol (mg) 49.48; Carbohydrates (g) 39.59; Dietary Fiber (g) 5.82; Total Sugars (g) 5.05; Net Carbs (g) 33.76; Protein (g) 21.77

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Fast & Easy Dinner: Chicken and Onion Pizza

partysugar — Tue, 26 Aug 2008 06:45:23 -0700

Mexico meets Italy in this creative, uncomplicated pizza. Instead of using a traditional tomato sauce and mozzarella cheese, this recipe uses salsa and Monterey jack. If you like the heat normally associated with Mexican cuisine, use a hot salsa and pepper jack cheese. This pizza makes a great use of leftover chicken and can accommodate a variety of vegetables. Black olives, green onions, or bell peppers are scrumptious substitutions or add-ons. To learn how make it, read more.

Chicken and Onion Pizza
From The Nest

Ingredients

1 refrigerated pizza dough (10 ounces), or 1 prepared pizza crust, such as Boboli
2 teaspoons olive oil
1 medium-size onion (for about 3/4 cup sliced)
1 cup salsa
1 cup already-cooked chicken chunks
2 cups (8 ounces) shredded Monterey Jack cheese

Directions

Preheat the oven to the temperature specified on the pizza crust package. If using refrigerated dough, prepare the crust for baking and prebake if necessary, following the package directions.
Meanwhile, heat the olive oil in an 8-inch or larger skillet over medium heat. Peel the onion and slice it into rings, adding them to the skillet as you slice. Cook, stirring, until the onion is well browned and caramelized, about 7 minutes. Set aside.
Spread the salsa over the prepared crust. Chop the chicken into very small pieces and spread them over the salsa. Top with the onions and the cheese.
Bake the crust following the directions on the package until the cheese has melted and the crust reaches the desired crispness. Slice and serve.

Makes 1 pizza.

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Fast & Easy Dinner: Turkey Taco Salad

partysugar — Wed, 25 Jun 2008 06:45:38 -0700

Taco salad is one of my guilty pleasure foods. When I'm alone at my parents' house, I like to make a large one and enjoy it for several meals.

This divine variation features ground turkey mixed with a store made salsa. The recipe calls for zucchini and bell pepper, but if you prefer eggplant and squash, use those instead.

To make a vegetarian version replace the ground turkey with canned beans. Sound tasty? Get the recipe: read more.

Turkey Taco Salad
From Everyday Food magazine

Ingredients

4 tablespoons olive oil
1 small onion, diced
1 pound ground turkey
1 small zucchini, diced
1 red bell pepper, ribs and seeds removed, diced
1 1/2 cups prepared green salsa
Coarse salt and ground pepper
2 heads Boston lettuce, leaves separated
1 1/2 cups crushed tortilla chips
1 cup small cherry tomatoes, halved
1 cup shredded cheese, such as white cheddar or Monterey Jack (about 4 ounces)

Directions

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes.
Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil.Transfer to serving plates, and top with turkey mixture and cheese.

Serves 6.

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Fish Tacos Two Ways - Beginner and Expert

partysugar — Fri, 16 May 2008 13:00:01 -0700

With their crisp, crunchy skin and flaky, hot flesh, fish tacos are sublimely delicious. I always order fish tacos out but rarely make them in. To encourage both you and I to experiment with fish tacos at home, I've found two recipes.

One is quite simple and the other is quite complicated. Because deep frying fish fillets is not for everyone, the first recipe uses premade crunchy fish tenders. Feel free to take components of each recipe to make your own appetizing variation. For both recipes, read more.

Beginner Fish Tacos
From Real Simple magazine

Ingredients

1 10.6-ounce package Gorton's Extra Crunchy Fish Tenders
3 8-inch flour tortillas
1 small red onion, thinly sliced
1 10-ounce jar tartar sauce
1 1/2 cups shredded Romaine lettuce

Directions

Bake the fish according to the package directions.
Wrap the stack of tortillas in foil and place in the oven during the last 5 minutes of baking.
To assemble the tacos, place the warm tortillas on serving plates, put 2 tenders on each tortilla, and cover with a few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce. Fold over and serve.

Serves 6.

NUTRITION PER SERVING: CALORIES 469(63% from fat); FAT 33g (sat 2g); PROTEIN 7mg; CHOLESTEROL 55mg; CALCIUM 57mg; SODIUM 812mg; FIBER 1g; CARBOHYDRATE 32g; IRON 2mg

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Expert Fish Tacos
From Bon Appetit magazine

Ingredients

Pickled Red Onion and Jalapeños
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
pinch of salt
Tomatillo Salsa Verde
12 oz tomatillos,* husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice
Fish
2 cups buttermilk
1/2 cup chopped fresh cilantro
3 tablespoons hot pepper sauce
3 teaspoons coarse kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh Salsa
Guacamole

Directions

For pickled red onion and jalapeños: place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. Can be made 1 week ahead. Cover and refrigerate.
For baja cream: whisk all ingredients in small bowl. Can be made 3 days ahead. Cover and refrigerate.
For tomatillo salsa verde: preheat oven to 375°F. Lightly oil roasting pan.
Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
Steam and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.
For fish: mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm.
Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F.
Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
Set up buffet with all taco fixings, along with fresh salsa and guacamole.

Serve 6-8.

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