Black Bean, Avocado and Red Pepper Quesadilla

 

Black Bean, Avocado and Red Pepper Quesadilla

  Recipe by scaron 

 Prep Time: 10 min

• Total Time: 15 min
• Serving Size: 2
•  

Ingredients

• 1  whole wheat tortillas
• 1/2 cup sharp cheddar cheese
• 1/4 cup black beans, drained and rinsed

• 2 tbsp finely diced sweet red bell pepper
• 1/4 cup diced avocado
• Optional: Salsa

 

 

 

 Directions

1. 1Spray a large pan with cooking oil. Place one tortilla in the pan. Top with half of the cheese, followed by the black beans, peppers and avocados. Top with the other half of the cheese. Cover with the second tortilla. Spray lightly with additional cooking oil spray.
2. 2Cook, flipping once, until the cheese is melted. But be patient. The quesadilla should remain on the first side long enough for the cheese to melt so that you avoid spillage when flipping.
3. 3Alternatively, divide the ingredients between two tortillas, flipping over to form a pocket while cooking.
4. 4Use a pizza cutter to cut into wedges. Serve with salsa, if desired.

CREAM CHEESE CHICKEN ENCHILADAS

CREAM CHEESE CHICKEN ENCHILADAS

Ingredients:

5 oz. reduced fat cream cheese, softened

1/4 cup light sour cream

10 oz. can of enchilada sauce

1 cup shredded cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

8 (8-inch) whole wheat tortillas

Directions:
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce.
 Stir in 1/2 cup of each type of cheese.

3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions.
 Add the chicken mixture to the cheese mixture and combine well.

4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down.
 Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.

 Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Giant Empanadas Recipe

• Prep: 35 min. Bake: 20 min.
         Serves 6

Ingredients

• 1 pound ground beef
  
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 unbaked pastry shells (9 inches)
• 1 egg yolk
• 1 tablespoon water
• Sour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional

Directions

• In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally.
• Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries.
• Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desir
• ed. Yield: 6 servings.
• http://www.tasteofhome.com/recipes/Giant-Empanadas

Originally published as Giant Empanadas in Country Ground Beef , p92

DIY How To Make Tamales

How to Make Tamales

Use these steps to learn how to make tamales, plus find a delicious tamale recipe.

Making tamales is a holiday custom for many families of Mexican heritage. Our test kitchen experts show you how to join in the fun.

Tamales are a celebratory food served during the Christmas season and other special occasions. While they're a treat to eat, the art of preparing them is just as special. Friends and family come together for tamaladas, a party-like gathering centered around preparing and feasting on these savory stuffed delicacies cooked in corn husks.

Tamale fillings vary—fillings can include roasted peppers, shredded pork, chicken, vegetables, cheese and more. No matter how you fill them, tamales make a festive addition to any celebration.

Step 1

Whip dough (masa) until light and fluffy. It should be very thick and well combined.

Step 2

Properly beaten dough will float when dropped into cold water.

Step 3

Pat dough to within 1-in. of edges of each corn husk. Top with chicken mixture and olives.

Step 4

Roll corn husk around the filling. Fold top and bottom edges under; tie with kitchen string.

Step 5

Arrange tied tamales in an upright position in a steamer basket.

Did You Know?

Masa harina, Spanish for "dough flour," is the traditional flour used to make tortillas, tamales and other Mexican dishes. Although it is made from ground corn, masa harina is not like cornmeal. You cannot substitute one for the other in recipes.

Note: Look for dried corn husks and masa harina in the ethnic aisle.

Chicken Tamales Recipe photo by Taste of Home

PREP TIME: 2 -1/2 hours + SOAKING.
COOK TIME: 45 minutes.

10 Servings

Ingredients

• 20 dried corn husks
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 quarts water
• 1 medium onion, quartered
• 2 teaspoons salt
• 1 garlic clove, crushed
• DOUGH:
• 1 cup shortening
• 3 cups masa harina
• CHICKEN CHILI FILLING:
• 6 tablespoons canola oil
• 6 tablespoons all-purpose flour
• 3/4 cup chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained

Directions

• Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
• Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.
• For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute. Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.
• Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.
• In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.
• Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. On large end, spread 3 tablespoons dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over ends of husk; tie with string to secure. Repeat.
• In a large steamer basket, position tamales upright. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding additional hot water to pan as needed. Yield: 20 tamales. 
  
  Editor's Note: Look for dried corn husks and masa harina in the ethnic aisle.

Have you ever wanted to learn how to make tamales? Our test kitchen experts show you how using step-by-step instructions:http://oak.ctx.ly/r/4i9g The instructions go with this recipe which has ingredient lists and how long to soak corn husks--->http://www.tasteofhome.com/recipes/Chicken-Tamales

Enchilada Chicken by Carnation

Enchilada-zagna

By:

CARNATION MILKS

Prep:10 mins

Cooking:45 mins

Level:Easy

Cooling:10 mins

Yields:10 to 12 servings

Layers of corn tortillas, creamy cheese sauce and moist chicken make this Mexican delight hard to resist.

• Ingredients

• 2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
• 1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
• 1 container (8 oz.) sour cream
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2 cups (8-oz. pkg.) shredded cheddar cheese
• 1 can (4 oz.) diced green chilies, undrained
• 1 pkg. (12 tortillas) 7-inch corn tortillas

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers.