Chicken Quesadillas
3 1/2 cups shredded cooked chicken (from a 2 1/2-lb bird)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups) 8 (7-inch) flour tortillas
Special equipment:
Well-seasoned ridged grill pan
Accompaniments:
Sour cream
Sals;
Fresh cilantro sprigs
Garnish:
Lime wedges
• Sprinkle chicken with ½ the salt and pepper.
• Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10 to 12 inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes.
• Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl.
• Add chicken to onion mixture along with cheese.
• Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam.
• Assemble 7 more quesadillas in same manner.
• Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch.
• Transfer with a spatula to cutting board and cut in half.
Serves 8
Nachos a la Ortega
One 16 ounce can ORTEGA® Refried Beans, heated
4 cups baked tortilla chips
1 1/2 cups shredded Monterey Jack cheese
1/4 cup ORTEGA Pickled Jalapeños Sliced
1. Spread beans over bottom of large ovenproof platter or 15 x 10-inch jelly-roll pan.
2. Arrange chips over beans.
3. Top with cheese and jalapeños.
4. Broil for 1 to 1 1/2 minutes or until cheese is melted.
5. Top with salsa and sour cream and/or additional topping suggestions.
Additional topping suggestions: Ortega Thick & Chunky Salsa®, sour cream, guacamole, sliced ripe olives, chopped green onions, chopped fresh cilantro, and ground beef with chili spices.
Yield: 4 servings
Sausage and Cheese
This can also be simplified and served open-faced on pumpernickel rounds instead of with won-tons.
1 pound bulk sausage
1/2 cup chopped red pepper
1/2 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups grated sharp Cheddar cheese
1-1/2 cups grated Monterey Jack cheese
1 cup ranch dressing
1 can of 2.25 ounces of sliced ripe olives
Vegetable oil spray
1 package wonton wrappers
Preheat oven to 450 degrees F.
• In a heavy skillet, sauté sausage, red pepper, onion, and garlic, stirring often, until sausage is cooked through.
• Drain grease and let cool to room temperature.
• While sausage mixture cools, spray non-stick mini-muffin pans with vegetable oil.
• Place one wonton in each mini-muffin slot and spray with vegetable oil.
• Bake 5 minutes until golden brown.
• Remove baked wontons to a foil-lined baking sheet.
• Combine cooled sausage mixture, cheddar cheese, Monterey Jack cheese, ranch dressing, and olives.
• Mix well.
• Fill each wonton cup with sausage mixture.
• Bake filled wontons an additional 5 minutes until melted and bubbly.
• Serve warm.
Yield: 4 to 5 dozen
Crab Quesadillas with Mango Salsa
Ingredients
Quesadilla
* 1 lb. lump crabmeat
* 1 package of 6-inch round flour tortillas
* 1 medium green bell pepper, cut into thin strips
* 1 medium red bell pepper, cut into thin strips
* 1/2 of a red onion, cut into strips
* 1 tablespoon olive oil
* 8 oz. mascarpone cheese
* 1/4 tsp. cayenne pepper
* 1/4 cup cilantro, finely chopped
* 1 cup Monterey Jack cheese, shredded
* cooking spray
Salsa
* 2 cups fresh mango, diced fine
* 1 cup plum tomato, diced fine
* 1/4 cup sweet red pepper, minced
* 3 Tbsp. fresh lime juice
* 1 Tbsp. fresh cilantro, chopped fine
Procedure
Quesadillas
1. Preheat the oven to 450 °F (230 °C).
2. Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are translucent.
3. Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the marscapone cheese, cayenne pepper and cilantro. Mix well.
4. Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets.
5. Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese.
6. Place the remaining tortillas on top and spray with cooking spray.
7. Bake for about 10 minutes or until golden in color.
8. After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters. Serve with mango salsa (recipe follows).
Salsa
1. Combine all ingredients together. Chill for at least 2 hours before serving.
Individual Thai Pizzas
6 small Italian bread shells
1 cup bean sprouts — rinsed and drained
6 ounces shredded monterey jack cheese
1/3 pound tiny boiled shrimp — rinsed and drained
1/4 cup finely chopped green onions
crushed dried red hot chiles
THAI PEANUT SAUCE:
2/3 cup smooth peanut butter
2 tablespoons water
2 teaspoons soy sauce
2 teaspoons cider vinegar
2 teaspoons sugar
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Place bread shells, cup sides up, on 2 baking sheets, each 12×15″. Spread sauce equally over cups in bread. Scatter bean sprouts equally on crusts, then sprinkle with cheese.
Bake in a 350F. oven until cheese has melted and begin to brown, 12-15 minutes (if using 1 oven, switch pan positions after 7 minutes). Place pizzas on dinner plates; top equally with shrimp and onion. Add chilies to taste; eat with knife and fork, or cut into wedges to pick up and eat.
THAI PEANUT SAUCE: Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil.
Per Serving (excluding unknown items): 451 Calories; 25g Fat (49.0% calories from fat); 24g Protein; 35g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 719mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Saucy Beef Taco Pizza
2 pounds ground beef round
1 medium onion — chopped
16 ounces mild or hot taco sauce
4 ounces canned chopped mild green chilies — drained
1/2 cup sliced ripe olives
8 ounces refrigerated crescent rolls (1 can)
1 1/2 cups crushed corn chips
1 cup sour cream
1 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
sliced olives (optional)
sliced mushrooms (optional)
1 cup shredded lettuce
1 medium avocado — peeled and sliced
1 medium tomato — diced
Pastry for single-crust pie may be substituted for crescent rolls.
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives.
Separate crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 cup crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives and mushrooms, if desired.
Bake in a moderate oven (375F) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.
Per Serving (excluding unknown items): 1327 Calories; 96g Fat (63.3% calories from fat); 64g Protein; 60g Carbohydrate; 5g Dietary Fiber; 222mg Cholesterol; 2061mg Sodium. Exchanges: 3 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 14 1/2 Fat.
Hot Vegetable Salad Sandwiches
6 unsliced whole wheat buns or kaiser rolls
1 7-oz can Spam luncheon meat — cubed
1 cup shredded monterey jack cheese
1 tomato — chopped
1/2 cup finely chopped broccoli
1/2 cup thinly sliced carrot
1/4 cup chopped onion
2 tablespoons peppercorn ranch-style salad dressing
Heat oven to 350F. Cut thin slice from top of each bun; reserve. Remove center from each bun, leaving a 1/2″ wall. Combine remaining ingredients. Spoon into buns, pressing filling into buns. Top with reserved tops of buns.
Wrap each sandwich tightly in aluminum foil. Bake 20 minutes or until thoroughly heated and cheese is melted.
Per Serving (excluding unknown items): 328 Calories; 17g Fat (46.5% calories from fat); 16g Protein; 28g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 786mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Spam Stuffed Potatoes Florentine
vegetable cooking spray
1 teaspoon butter or margarine
1 12-oz can Spam luncheon meat — cubed
1/3 cup chopped onion
1/2 10-oz package frozen chopped spinach — thawed and squeezed dry
1/4 teaspoon dried thyme
6 baking potatoes — baked and kept warm
1/4 cup skim milk
2 tablespoons grated parmesan cheese
1/4 teaspoon pepper
1/4 cup shredded monterey jack cheese
1/4 cup shredded cheddar cheese
Heat oven to 350F. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray.
In a large nonstick skillet, saute SPAM in butter 3 minutes. Add onion, spinach, and thyme; cook and stir 2 minutes. Set aside.
Cut a thin slice off the top of each potato. Scoop out each potato, leaving a 1/2″ shell. Place shells in prepared baking dish. Place scooped out potato in medium mixing bowl. Beat at medium speed 30 seconds. Add milk, Parmesan cheese, and pepper; beat just until combined. Stir in SPAM mixture. Fill potato shells with potato mixture.
Bake, uncovered, 25-30 minutes or until thoroughly heated. Top with cheeses. Bake 5 minutes longer or until cheese is melted.
Per Serving (excluding unknown items): 344 Calories; 15g Fat (39.2% calories from fat); 17g Protein; 36g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 900mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
Stuffed Mushrooms
24 mushrooms; medium
2 tablespoons margarine
1/4 cup onion; chopped, 1 medium
2 tablespoons white wine; dry
1/4 cup bread crumbs; dry
1/4 cup cooked smoked ham; fine chop
2 tablespoons parsley; snipped
1 tablespoon lime juice
1 clove garlic; finely chopped
1 teaspoon oregano leaves; dried
1 dash pepper
1/2 cup monterey jack cheese,shredded
Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
Southwestern Chicken Filo Triangles
2 whole skinless boneless chicken breast — cooked, shredded
— and chopped
1/2 cup monterey jack cheese — grated
1 red bell pepper — seeded
— finely chopped
4 roma tomato — peeled, seeded and
— chopped
4 ounces chopped green chilies, canned
1 tablespoon fresh cilantro — finely minced
16 ounces phyllo dough — thawed
— in refrigerator
1 cup butter — or as needed, melted
——-relish—–
2 tablespoons olive oil
4 ear corn — kernels scraped off
6 roma tomatoes — finely chopped
1 large onion — finely chopped
1 tablespoon fresh cilantro — minced
salt — to taste
black pepper — to taste
Cut dough crosswise into 5 equal sections. If you want to serve it as an entree, then cut the filo dough into 4 sections so that the triangles will be larger. Make 4 or 5 of them per serving.
In a medium bowl place the chicken, cheese, red bell peppers, Roma tomatoes, green chile peppers, and cilantro. Mix the ingredients together well.
Preheat the oven to 400:.
For each section of the filo dough (cover the other sections with a slightly damp cloth and keep them in the refrigerator), separate the pieces and lay them out flat on a large surface (work quickly). Brush all the pieces with the melted butter. Turn them over and brush the other side.
Place a teaspoon of the chicken mixture at one end of each piece of dough. Fold the bottom left corner over the filling so that the bottom edge lines up with the side edge. Continue to fold the dough up in this manner (as you would fold a flag,) so that a multi-folded triangle is formed. Keep the completed triangles under a damp cloth.
On an oiled baking sheet, place the filo triangles and bake them for 20 minutes, or until they are a golden brown.
Serve the triangles with the Corn Relish and Guacamole on the side.
RELISH: In a medium large saute pan place the olive oil and heat in on medium until it is hot. Add the remainder of the ingredients and saute them for 10 minutes, or until the corn is done. Makes approximately 4 cups.
Chili-Cheese Jubilee
1 onion,medium — chopped
2 tablespoons butter
1 can tomato sauce(8oz)
1 package chili seasoning mix
1/2 cup water
2 eggs
1 cup light cream
1 package corn chips(6oz)
8 ounces monterey jack cheese — cubed
1 cup dairy sour cream
1/2 cup cheddar cheese — grated
1. Saute onion in butter.
2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes.
3. Mean while, beat eggs slightly; add cream, mixing well.
4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly.
5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce.
6. Repeat layers once. 7. Top with sour cream; sprinkle with grated Cheddar cheese. 8. Bake, uncovered, in preheated 325:F. oven 25 to 30 minutes.
Mexican Pizza
1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1−1/2 teaspoon chili powder
2 tablespoons water
8 small (6−inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30−45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.
Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese on top is melted. Makes 4 pizzas.
Hot Mexican Spinach Dip
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.
Mariquita’s Enchilada Red Chili Gravy
8 cascabel chilies (dried — dark red chilies)
1/2 cup each: vegetable oil and chopped onion
1 roasted tomato — peeled
4 garlic cloves
1/2 teaspoon ground cumin (cominos) or chili powder
salt to taste
Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes. Drain, reserving 1 cup water. Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt. Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat. Use with enchiladas or with shredded or thinly sliced roast pork. Makes enough for about 12 enchiladas. “This is Mariquita Masterson’s version of the red chili gravy traditionally served with enchiladas. Heat sauce before using. To make enchiladas, spread grated Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly; place in casserole, seam side down, pour heated sauce over them and heat in 400-degree oven about 10 minutes. Top with finely chopped onion and Mexican sour cream. ”