Chicken Enchiladas

1 c. chopped onion
1/2 c. chopped green pepper
2 Tb. butter
2 c. chopped cooked chicken
1/4-1/2 tsp. cayenne pepper OR 1 - 4 oz. can jalapenos
3 Tb. butter
1/4 c. flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken stock
1 c. plain yogurt OR sour cream
1 1/2 c. shredded cheddar or monterey jack cheese
12 - 6 in. tortillas

In lg. saucepan cook onion and green pepper in the 2 Tb. butter until tender. Combine in a bowl with chopped chicken and jalapenos (if using). Set bowl aside

In same saucepan, melt 3 Tb. Blend in flour, coriander, salt, and cayenne (if using). Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in yogurt and 1/2 c. cheese. Stir 1/2 c. sauce into the reserved chicken mixture. Dip ea. tortilla into remaining hot sauce to soften; ill each with about 1/4 c. of chicken mixture. Roll up and place in greased 9x13 pan. Pour remaining sauce over rolls. Sprinkle with remaining cheese. Bake uncovered in a 350 degree oven for 25 min. or until bubbly.

Black Bean Tart

CRUST:
1 1/2 c. flour
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt
6 Tb. butter
4-6 Tb. water

Combine dry ingredients and then cut in butter. Add water until it forms a ball.

FILLING:
2 cans black beans, rinsed & drained
2 Tb. sour cream
1 pack frozen corn, thawed
1 Tb. oil
1 c. chopped red pepper
1/2 c. chopped green onion
1/4 - 1/2 c. fresh cilantro, minced
1-2 jalapeno peppers, seeded & chopped
1/4 tsp. pepper
1 1/2 c. monterey jack cheese
sour cream, opt.

Press crust into bottom and up the side of an ungreased 9 in. tart pan. Chill 15 min. Line un-pricked crust w/double thickness of foil. Bake at 350 degrees for 10 min., remove foil and bake for 8-10 min. longer until golden.

In blender, combine 1 c. beans, sourcream, 1/2 tsp. salt until smooth. Spread over crust. Saute corn in oil until tender. Remove from heat and add pepper, onions, cilantro, jalapenos, cheese, peppers and remaining beans. Pour on top of puree. Bake at 350 degrees for 20-30 minutes. Serve w/sour cream if desired.

Fajitas

Oil
1 lb. boneless, skinless chicken breasts, cut in thin strips
2 bell peppers (green and red or yellow), cut in strips
1 med. onion (red or sweet), cut in strips
1 tsp. cumin
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper

Saute chicken in oil until done. Remove from pan. Add peppers and onions to pan and saute until tender crisp; add chicken back with seasonings.

Put pepper and chicken mixture in warm tortillas and top w/cheese, salsa, guacomole, lettuce, and tomato.

Guacomole

2 avocados
1/2 c. salsa (can use fresh)
1/3 c. plain yogurt or sourcream
Lime Juice to taste
1/4 tsp. salt
1/4 bunch cilantro

Mash avocado, add the rest of the ingredients. Serve with chips.

Fresh Salsa

This is our favorite salsa recipe. You could add jalapeno if you like it spicier. I adapted this recipe from Pampered Chef.

6-8 tomatoes, diced
1/2 med. onion finely diced (I like red or sweet)
1/2 bunch cilantro, chopped
Juice of 1/2 lime
1/2 tsp. sea salt
1/8 tsp. ground red pepper

Combine all ingredients and serve with tortilla chips.

Mexican Lasagna

This is my original recipe (inspired by Rachael Ray) and it was a hit this week!

1 1/2 lbs. lean ground beef (could also use turkey)
1 med. onion, diced
4 cloves garlic, minced
2 peeled carrots, shredded
1 can (15 oz.) diced tomatoes (do not drain)
1 can (8oz.) tomato sauce
1 can (15 oz.) refried beans (I like black beans)
1/4 c. cilantro, finely chopped
3 Tb. chili powder
1 Tb. cumin
1/4 tsp. cayenne pepper
6 flour tortillas (wheat of white)
1 (16 oz.) jar salsa
3 c. shredded cheese
1 1/2 - 2 c. crushed tortilla chips

Brown ground beef with onion and garlic. Add tomatoes, tomato sauce, refried beans, and carrots. Stir together. Add chili powder, cumin, cayenne, and cilantro. Spray 9x13 w/nonstick cooking spray.

Layer the following:
2 tortillas (will overlap in middle)
1/3 of meat mixture
1/3 jar of salsa
1 c. cheese
Repeat layers 2 more times and top with crushed tortilla chips.

Bake at 350 for 25-30 minues until bubbly and cheese is melted. Slice and serve. Can top with fresh cilantro, diced tomato, lettuce, sourcream, and/or more salsa if desired.

Serves 8

Quesdadillas

These are a favorite around here and they are super easy! Here are my basic recipes - not sure of the exact measurements, if you need more of an idea, just e-mail me or leave a comment. :)

Vegetarian:
Saute onions and assorted peppers in oil until crisp tender. Add one can of black beans (rinsed and drained), fresh lime juice, cumin, chili powder, and salt to taste; toss until heated through. Place lg. flour tortilla in a skillet (coated with nonstick cooking spray) - top 1/2 of the tortilla with some of the pepper mixture and as much cheese as desired (monterey jack, co-jack, or a mexican blend are really good!). Fold tortilla over and cook until slightly crispy - turning once. Cut into wedges and serve with guacamole, salsa, and sourcream.

Fajita:
Cut chicken breast into strips and cook thoroughly. Remove from skillet, add onions and peppers to skillet and saute until tender crisp, add chicken back to pan with fresh lime juice, cumin, chili powder, and salt to taste. Follow directions above.