Cowboy Quesadillas

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce equal parts bbq sauce and ranch dressing (here’s our favorite)
Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.
Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Tortilla Soup

Tortilla Soup
From Peachtree Cooking

Ingredients:
14 oz can tomatoes, undrained
1 med. onion diced
1 minced garlic clove
1/2 big bunch cilantro
1/4 t sugar
Tabasco to taste
5 c chicken broth
2 chicken breasts, cooked and cubed
2 c monterey jack cheese, shredded
2 medium avocados, cubed
tortilla chips

Directions:In blender, combine undrained tomatoes, onions, garlic, cilantro, and sugar. Blend until just chunky. In large saucepan, add vegetable mixture and chicken broth and chicken pieces. Simmer 20 minutes.To serve:Place cheese, avocado, and chips on bottom of bowl. Pour hot soup over. Serves 4-6.

*If wanted add 1 can drained black beans and/or 1 can drained white corn

Crockpot Tortilla Soup

We've had a lot of rain lately and even though it is still 90 degrees outside, I was in the mood for some warm comfort foods.

A friend gave me this recipe months ago. I've never tried it because I already have so many taco soup recipes that are good and this one looked to easy to be any better than what I have. It may actually be my favorite now. We loved it.

Crockpot Tortilla Soup

from Kim Perkins

Fajita seasoned chicken meat
2 cartons vegetable broth
1 can Rotel tomatoes (use two if you like your soup spicier)
3 limes
1/2 cup half and half


Put in a crockpot for 3 hours on low. After 3 hours, take chicken out and shred. Return to crockpot. Squeeze in 3 limes. Add your vegetables (corn, black beans etc.)
Let sit for 2 more hours. Add 1/2 cup half and half (I didn't notice this ingredient in her original recipe so, didn't use. I did put sour cream in as a garnish).

Garnish with avocado, cheese, chips and sour cream.

Chicken Enchiladas

Whoever knew you could have healthy enchiladas? And bonus! These are some of the best, most flavorful ones I've ever made. They were a little on the spicy side so, I would recommend cutting back a little of the chili powder if you are concerned about kids. But, other than that, they were fabulous! Gina is a miracle worker with these diet foods!

Chicken Enchiladas

Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 2 enchiladas • Calories: 342 • Points: 6 ww pts

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.Preheat oven to 400 degrees.Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Enchiladas

I can not say enough about these enchiladas by Pioneer Woman. I made the chicken ones a couple of weeks ago. They were so good that I couldn't wait to try the beef ones. Equally fabulous. I've decided the key and most important step to making enchiladas, is the frying of the shells. It may not be the healthiest way but, all thoughts of that go out the window after the first bite.

Simple, Perfect Enchiladas
3"x5" Cards 4"x6" Cards Full Page Print

Prep Time: 1 Hour30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
For The Meat:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
For The Tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro

Preparation Instructions
Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving

Tomatilla Dressing

This is supposedly the dressing from Cafe Rio. I found the recipe on The Girl Who Ate Everything. It goes great with her recipe for Cafe Rio's pork and cilantro rice. I think it's supposed to go on a salad but, it's great on tacos or as a dip, although it's a little runny and better for a dip after it has set for a day.

And, in case you don't know (I didn't), a tomatillo is basically a green tomato (duh!) and is usually covered in a leaf. I had to ask the produce guy to find me a tomatillo and then made the mistake of asking if I take the leaves off or what? He said "I don't know what the hell you do with the thing." Remove the leaves.

Tomatillo Dressing

1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor.

Tostadas

This is another recipe from my friend Cynthia. She also blessed me with the Milanesa recipe...one of our favorites. These tostadas are easy and yummy! They are what I get every time we eat at her restaurant.

Brock was not so sure about this dinner and kept asking why I was making him eat mud (refried beans). Darby came into the kitchen and he said "Darby, can you believe mom is making me eat this? It sucks!" After we stopped laughing, he got in trouble for his language. Once, he decided to start eating and stop complaining, he said it was actually good.

We use Mexican cream and cheese but, these could easily be substituted with sour cream and any cheese of your choice.

Tostadas

Tostada Shells
Shredded pork
refried beans
avocados
shredded lettuce
Mexican cream
Mexican cheese

To cook the pork: I put a pork tenderloin in the crock pot with a little onion, meat tenderizer and garlic. Cook for several hours and shred.

Refried Beans: Can be prepared one of three ways. Plain, which is actually how I did mine this time. Blended with some rotel tomatoes. Or, the way I prefer, mixed with some taco seasoning.

Top shells with refried beans, lettuce, pork, cream, cheese and avocados.

Empanadas

Empanadas are one of my favorite meals. My friend Penny taught me how to make these years ago. She had to learn from her Panamanian husband. I used to love to show up at her house on empanada day. I chose not to fry them and baked them instead. Of course this does kill some of the fabulousness but, they are still good baked and maybe I'll live a day longer.

First of all, you will have to make a trip to Fiesta. When I go, I stock up on the shells and the Sofrito. I asked Penny about 20 times what Sofrito was the first time I went. I then walked around Fiesta on the cell phone telling her to tell me again. I just didn't get it. I think I gave up and had to go get a visual at her house in order to finally find the stuff. Sofrito and empanada shells are sold together in the freezer section. And sorry but, this is not an exact recipe.

Empanadas

Penny Burns

Sofrito

Empanada Shells

1 lb. Hamburger meat

Potatoes

frozen peas

frozen corn

pretty much anything that you think would be good in an empanada

Start by peeling and boiling some potatoes. While they are cooking, brown your hamburger meat and add Sofrito. I used about half the container for 1 lb. of meat. Add some peas and corn and diced potatoes to the meat mixture. Place a spoonful into the shell and fold in half. Press sides together to seal.

Have one of your fro-headed kids crimp the sides with a fork to make them look fancy.

Bake in the oven at 350 for 30 minutes or until they start to brown.

Cafe Rio Cilantro Lime Rice

I'm making this with the hope that my dear friend will see it, get really hungry and want to drive all the way from San Antonio to have some and then stay long enough to help paint my kitchen!

Let me start by saying that I am not a Cafe Rio fan. I don't dislike it but, there is something ingrained in me to have a little attitude towards anything that evolves in Utah. I have eaten there twice and let me just say, it is no Pappasitos! But, I have friends that rave about it so, I've given it a try. I actually tried this a few months ago for my good friend in San Antonio who loves Cafe Rio. I followed the recipe from My Sister's Cafe the first time. This time I'm trying the recipes from The Girl Who Ate Everything. While I can't really compare it because I've only eaten at Cafe Rio a couple of times, I thought TGWAE was a little better and I'm hearing that it is closer to the real thing. This rice was phenomenal. Of course, I absolutely love rice and could eat it every day. The only thing I would do different would be to double it. I didn't think it made quite enough.

Café Rio Lime Cilantro Rice

2 Tb. Butter
pepper to taste
1 ¼ rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tb. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice, add liquid, and other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes. (I threw everything in my rice cooker and cooked it that way).

Cafe Rio Pork Roast

This is a really good roast. I'm still trying to figure out the whole Cafe Rio craze and while this is good, I think what gets me is the roast itself. Roast is for carrots and potatoes. Roast is for barbeque. Roast is not for tortilla shells. Fajita meat has already perfected that role. Do I really need to remind anyone of Lupe's Tortilla? And, let's be honest here, between the rootbeer, brown sugar and honey, this is really more of a dessert. Of course, that being said, dessert for dinner never hurt anyone and it is still good. I will keep cooking it and serving it in my tortillas. But, please people, if you want to talk good Mexican food, lets keep it in the state where it was intended. Let's keep it Tex-mex and let's keep it fajita.

Café Rio Pork
4 lbs. pork roast
4 cups root beer
5 cans tomato sauce
2-4 Tb molasses or honey
3 tsp. pressed garlic
½ tsp. salt
1 1/2 - 3 cups brown sugar
pepper to taste
4 tsp. cumin

Cook pork roast in crock pot 8 hours in a little water. In the morning pull apart with fork and drain all the water. Add the rest of the ingredients and cook another 4 hours in crockpot.

For salads serve in the following order:

tortillas (I warm mine in foil pans like cafe rio in the oven with cheese)

cheese

black or pinto beans

lime rice

shredded chicken or pork

red and green leaf lettuce, shredded

sprinkle crunched corn strips on top

grated Parmesan cheese

sides of:

pico de gallo

guacamole

fresh cilantro

fresh lime slice

tomatillo dressing

Taquitos

I saw these on My Kitchen Cafe, tried them and we all loved them. Brock kept asking for more burritos. They were really easy to make which is always a bonus. I started the chicken earlier in the day, in the crock pot. I served them with a green salsa verde. I did forget to add the kosher salt on the top, didn't even notice until doing this blog. I will definately be making these again and soon to see if the salt makes a big difference.

Baked Chicken Taquitos
adapted from Our Best Bites
Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.) Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

Creamy Sour Cream Chicken Enchiladas

Several years ago, I visited my cousin Jenny in Dallas. While there, we ate at a restaurant called the Durning House. I loved it and they sold their recipes...bonus! It has been one of my favorite cook books over the years. I ordered one for my mom and a good friend of mine ordered several for herself and family. One of my favorite Young Women requested these enchiladas the other day so, here they are. Wish I was cooking them for you, Heather! They are pretty easy and very forgiving. There are so many different cheeses in them that if I leave out a couple of things, it doesn't matter at all! Anything is good with cheese on it right? Today I left out the green chilies because as usual, I was out. I'm pretty much always out of something or other.

Creamy Sour Cream Chicken Enchiladas

1/2 can green chilies, chopped

1 (8 oz) pkg. cream cheese, softened

1 can cream of chicken soup

1/2 can green chilies

1 tsp. coriander

1/2 c. onion, chopped

4 c. chicken breasts, cooked and shredded

1 pkg. flour tortillas (I always use Guerreros)

1 c. each: monteray jack and cheddar cheeses, grated

1/2 tsp. cilantro

1 (8 oz) ctn. sour cream

Topping: Heat cream of chicken soup, 1/2 can green chilies, coriander adn cilantro, jack and cheddar cheeses, and sour cream in double broiler (I just use a pot...I have no idea what a double broiler even is), until hot. Do not boil.

Filling: Mix 1/2 can green chilies, chopped onion, chicken and cream cheese well, and fill flour tortillas with this mixture. Top with topping and place in a 300 degree oven for 15 minutes. Add 10 minutes to oven time if it was refrigerated. Makes 6 to 8 servings.