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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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Fast & Easy Dinner: Jamaican Curried Tempeh Tacos

partysugar — Thu, 11 Jun 2009 07:50:40 -0700

Just because a meal is meatless doesn't mean it can't be filled with flavor. This vegan recipe is jam-packed with tropical seasonings and varied textures. The onions and tempeh are slightly caramelized before being coated in cilantro, curry powder, and fresh ginger. Red pepper and mustard greens provide a necessary crunch that balances out the softness of the tempeh. The finishing touch, a sprinkling of peanuts, makes this dish subtly salty and oh-so-satisfying.

To look at the recipe, read more.

Jamaican Curried Tempeh Tacos
From Vegetarian Times

Ingredients

1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional

Directions

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened.
Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally.
Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Serves 4.

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Have You Ever Made Your Own Tortillas?

partysugar — Thu, 23 Apr 2009 06:50:08 -0700

Last week I attended a cooking club hosted by six of San Francisco's finest ladies. It was a fresh Mexican meal with the highlight being piping-hot homemade tortillas.

I was incredibly impressed by the gal who made them and surprised when she told me they were easy to make.

I couldn't help but wonder why I've never done it! Have you?

Source

Fast & Easy Dinner: Tortilla Torta

partysugar — Fri, 20 Mar 2009 10:30:38 -0700

If you love enchiladas, you'll flip for this recipe. It takes all the classic chicken enchilada components and transforms them into layered dish-like lasagna.

Corn tortillas are covered with chicken, salsa, chilies, and cheese. A rotisserie chicken and purchased tomatillo salsa make it uncomplicated and quick to put together.

If you have them on hand, fresh tomatoes, chopped cilantro, and minced jalapenos are welcome additions to the dish. To look at the recipe - that both feeds and pleases a crowd - read more.

Tortilla Torta
From Real Simple

Ingredients

1 3 1/2- to 4-pound cooked chicken
1 16-ounce container plain yogurt
1 cup heavy cream
1 9-ounce package corn tortillas
1 16-ounce jar tomatillo salsa
2 4 1/2-ounce cans chopped chilies, drained
1 8-ounce package shredded Monterey Jack cheese

Directions

Heat oven to 375° F. Lightly coat a 9-inch-square or 10-by-7-inch baking dish with vegetable cooking spray.
Remove the chicken meat from the bones; coarsely chop.
Combine the yogurt and cream in a bowl.
Arrange a third of the tortillas in the baking dish and top with half the salsa, half the chicken, half the cream-yogurt mixture, 1 can of chilies, and a third of the cheese. Top with a third of the tortillas; the remaining salsa, chicken, cream-yogurt, and chilies; and a third of the cheese. Cover with the remaining tortillas and sprinkle with the remaining cheese.
Cover dish tightly with aluminum foil and bake 15 minutes. Remove foil and bake 10 minutes more or until bubbly and the cheese is browned. Let stand 10 minutes before serving.

Serves 8.

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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: Chicken Picadillo

partysugar — Tue, 23 Sep 2008 06:45:36 -0700

A traditional picadillo usually consists of ground beef or pork, but in this easy variation, chicken tenders are featured. The quick-cooking protein is sautéed with onions, garlic, and cumin.

At this point the recipe adds in raisins and olives, but any vegetable mixture would be delicious. The finished dish is served in warmed tortillas. To learn how to make this south of the border crowd-pleaser, read more.

Chicken Picadillo
From Good Housekeeping

Ingredients

1 tablespoon olive oil
1 pound chicken-breast tenders, thinly sliced
1 medium onion, chopped
1 clove garlic, crushed with press
1/2 teaspoon ground cumin
1 cup salsa
1/4 cup raisins
1/2 cup salad olives or pimiento-stuffed green olives, chopped
4 burrito-size flour tortillas

Directions

In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken tenders and cook 4 to 6 minutes or until golden, turning tenders over once. Transfer to bowl.
Reduce heat to medium; add onion to skillet and cook 6 to 8 minutes or until lightly browned. Stir in garlic and cumin; cook 1 minute. Stir in salsa, raisins, olives, and tenders; heat to boiling over medium-high heat.
Meanwhile, wrap flour tortillas in damp paper towels and microwave on High 1 minute. Serve picadillo with warm tortillas.

Serves 4.

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Not Your Regular Nachos: Mexican Pizza

partysugar — Thu, 05 Jun 2008 10:14:11 -0700

When you think about it, a Mexican pizza is really a gigantic, circular nacho. The two main components of nachos - crispy tortillas and melted cheese - are present in Mexican pizzas.This recipe came out of my desire to use Spanish chorizo in one of my nacho experiments. Since the chorizo resembles pepperoni, I invented these pizza-like nachos. The "sauce" is a red-bean puree mixed with sautéed onion, garlic, and green chilies. These were quite tasty, next time I'm serving them with sour cream! To take a look at how I made them, read more.

Mexican Pizza
Original Recipe by PartySugar

Ingredients

1 tablespoon olive oil
1/4 onion, finely diced
2 cloves garlic, minced
1 can red kidney beans
2 tablespoons cilantro
1/2 cup taco sauce
2 jarred green chilies, finely chopped
2 tortillas
1/2 cup pepper jack cheese
1/2 cup extra sharp cheddar
8-10 thin slices Spanish chorizo

Directions

Heat the oil in a large saute pan, over medium-low heat. Saute the onion and garlic until fragrant and soft, about 8 minutes.

Preheat the oven to 375°F.
In the bowl of a food processor, combine the beans, cilantro, and taco sauce. Blend to make a thick, puree-like sauce.
Add bean puree to the onions and garlic, stirring to combine.

Add the green chilies to the sauce and reduce the heat to low. Simmer the sauce lightly for about 10 minutes.
Meanwhile, place the tortillas on a foil-lined baking sheet. Bake in the oven until crisp, 12 minutes.
Remove the tortillas from the oven and turn the oven to Broil.

Spread a layer of sauce on one of the tortillas. Top with 1/4 cup of the pepper jack and cheddar cheese.
Place the other tortilla on top, pressing down gently to flatten.
Spread another layer of sauce on top of this tortilla. Top with cheese, chorizo slices, and more cheese.

Broil in the middle to lower half of the oven for 5 minutes, until the cheese is melted and brown, and the chorizo is warmed through.
Carefully slice into wedges and enjoy!

Makes 1 small pizza.

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Fast & Easy Dinner: Kitchen-Sink Quesadillas

partysugar — Thu, 24 Apr 2008 06:56:19 -0700

Quesadillas are the perfect simple and quick dinner because they can be filled with anything, take little time to make, and are crowd pleasers. When paired with a leafy green salad, they make a satisfying meal. Tonight make vegetarian quesadillas filled with bean and corn salsa and lots of grated cheese. To make things even easier, bake the quesadillas in the oven instead of frying them on the stove. If this sounds appetizing to you, take a look at the recipe and read more.

Kitchen-Sink Quesadillas
From Real Simple magazine

Ingredients

1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thick

Directions

Heat oven to 400° F.
In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas.
Bake until the cheese has melted, 5 to 7 minutes.
Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

Serves 4.

NUTRITION PER SERVING: CALORIES 702(38% from fat); FAT 30g (sat 12g); SUGAR 9g; PROTEIN 28g; CHOLESTEROL 45mg; SODIUM 1,923mg; FIBER 15g; CARBOHYDRATE 83g

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Fast & Easy Dinner: 7-Layer Tortilla Pie

partysugar — Thu, 06 Mar 2008 10:03:31 -0800

When I was younger I loved to order Mexican pizzas from Taco Bell. Now that I'm older and steer clear of fast-food joints, I like to make a similar tortilla pie in the comforts of my kitchen. This is a meatless version that features two types of beans: pinto and black. Tortillas are layered with salsa, beans, cheese, and cilantro. The entire thing is baked in the oven until crisp. Serve with guacamole and sour cream for a fabulous fiesta!

Take a look at the recipe when you read more.

7-Layer Tortilla Pie
From Campbell's Kitchen

2 cans (about 15 oz. each) pinto beans, drained
1 cup hot or medium salsa
2 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 can (about 15 oz.) black beans, drained
1 small tomato, chopped
7 flour tortillas (8-inch)
2 cups shredded Cheddar cheese

Mash pinto beans. Stir in 3/4 cup salsa and garlic.
Mix remaining salsa, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2" of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more.
Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400°F. for 40 min. or until hot. Uncover. Top with remaining cheese.
Cut into wedges. Serve with additional salsa and sprinkle with additional cilantro if desired.

Serves 6.

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Fast & Easy Dinner: Avocado and Feta Salad Wraps

partysugar — Tue, 26 Feb 2008 06:28:31 -0800

With their creamy flesh and delicate color, avocados are an incredibly versatile fruit. Not only are they wonderful in classic Mexican dishes, they also taste delicious when mixed with fresh ingredients like tangy feta cheese and burst-in-your-mouth grape tomatoes. Served on top of a bed of lettuce, and a warmed tortilla, this chunky salad is both flavorful and filling. To take a look at the recipe, read more.

Avocado and Feta Salad Wraps
Modified from Vegetarian Times magazine

1 ripe avocado, seeded and diced
1/2 cup crumbled feta cheese
2 tsp. fresh lime juice
Freshly ground black pepper to taste
1/2 cup sliced scallions
2 Tbs. bacon bits
1/4 cup sunflower seeds, preferably toasted
2 Tbs. fat-free mayonnaise
16 grape tomatoes
1 cup shredded leaf lettuce plus half head for garnish
4 8-inch low-fat plain or flavored flour tortillas

Preheat oven to broil.
Put diced avocado into a mixing bowl, and stir in feta cheese, lime juice and black pepper.
Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine. Stir in grape tomatoes and shredded lettuce.
Spray tortillas lightly with nonstick cooking spray, and heat in oven until softened, for about 30 seconds. Remove from oven, and place each tortilla on individual plates.
To serve, line each tortilla with whole lettuce leaf, and mound salad mixture on top.

Serves 4.

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