SW/Tex-Mex -- Tostadas, Quesadillas, Tacos & Burritos

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Rice & Black Bean Tostadas

Spicy Cheese & Mushroom Quesadillas

Spicy Pasilla-Mushroom Tacos

Vegetable Quesadillas w/Fiesta Corn Salsa

Veggie Burros

 

 

* Exported from MasterCook *

 

Rice & Black Bean Tostadas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Mexican/Southwestern

Rice

 

Amount Measure Ingredient -- Preparation Method

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4 6 " corn tortillas or tostada shells

1 15 oz. can black beans -- rinsed & drained

1/4 cup vegetable broth

2 tablespoons chopped green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

2 cups hot cooked yellow rice

CONDIMENTS: shredded lettuce, chopped

tomatoes, onions, shredded Cheddar cheese,

sour cream, salsa, etc.

 

If using soft corn tortillas, place them in a single layer on a baking

sheet. Bake at 350 degrees for 4-5 minutes on each side or until crisp.

Combine black beans and next 5 ingredients in a small saucepan; cook over

medium heat until thoroughly heated.

Spoon rice evenly over tortillas; top with bean mixture using a slotted

spoon. Serve with desired condiments.

 

 

 

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Per serving: 180 Calories (kcal); 1g Total Fat; (4% calories from fat); 11g

Protein; 33g Carbohydrate; trace Cholesterol; 238mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spicy Cheese & Mushroom Quesadillas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons butter or margarine, divided

1/2 cup sweet or yellow onions -- chopped

1 1/2 cups (6 oz.) fresh mushrooms -- sliced

3 cloves garlic -- minced

1/4 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

8 6 or 7-inch flour tortillas

2 cups Sargento Zesty Mexican cheese, divided -- (already

shredded)

optional toppings: salsa, sour cream, etc.

 

Melt 1 tbsp. butter or margarine in a large skillet over medium heat. Add

onion; cook 3 minutes. Add mushrooms, garlic, thyme, salt & pepper and cook 5-7

minutes or until liquid evaporates.

Melt remaining 2 tbsp. butter or margarine; brush half of butter over one

side of tortillas. Arrange tortillas, buttered side down, on a large baking

sheet. Dividing between the 4 tortillas: Top with 3/4 cup of cheese. Arrange

mushroom mixture over cheese; top with 1/4 cup cheese. Place remaining 4

tortillas over cheese, press lightly. Brush remaining butter over tops of

tortillas.

Bake at 450 degrees for 5-6 minutes or until top tortillas are golden

brown. Turn quesadillas over; continue to bake about 4 minutes. Sprinkle

quesadillas with remaining 1/2 cup of cheese; continue to bake for 1 minute or

until quesadillas are golden brown and cheese is melted. Cut into wedges;

serve with toppings as desired.

 

 

 

 

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Per serving: 472 Calories (kcal); 10g Total Fat; (19% calories from fat); 13g

Protein; 81g Carbohydrate; 0mg Cholesterol; 822mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : Makes 4 main dish servings or 12 appetizer servings.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spicy Pasilla-Mushroom Tacos

 

Recipe By :Rick Bayless's Mexican Kitchen

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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8 cloves garlic -- unpeeled

6 large pasilla chiles -- stemmed & seeded

1 teaspoon dried oregano (preferably Mexican)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cumin

1 tablespoon vegetable or olive oil

1/2 cup broth (vegetable or chicken-style)

4 cups sliced mushrooms (woodland such as shitake

portobello, porcini, or chanterelles)

1/4 cup sliced epazote* or cilantro

plus leaves for garnish

12 warm corn tortillas

3/4 teaspoon (approx) salt

1/2 cup onion -- diced

1/3 cup queso anejo*

 

Roast unpeeled garlic on an ungreased griddle or heavy skillet over medium

heat, turning occasionally, until soft (it will blacken in spots), about 15

minutes; cool and peel. Meanwhile, toast the chiles on the other side of the

griddle or skillet; 1-2 at a time, open them flat and press down firmly on the

hot surface with a spatula; in a few second, when they crackle, even send up a

wisp of smoke, flip them and press down to toast other side. In a small bowl,

cover chiles with hot water and let rehydrate 30 minutes, stirring frequently to

ensure even soaking. Drain, reserving 1/3 cup of soaking water.

Place chiles, soaking liquid, garlic, oregano, pepper, and cumin in a

blender or food processor fitted with the metal blade; process until pureed.

Strain through a medium strainer, pushing with a rubber spatula.

Heat oil in a 4-qt. pot or Dutch oven on med-high. Add strained sauce;

stir 3-5 minutes; mixture will thicken. Stir in broth, mushrooms, and epazote

(or cilantro). Partially cover and simmer gently on med-low heat, stirring

frequently, about 15 minutes. Taste and season with salt, if desired.

To serve: Each person spoons a portion of mushroom filling into a warm

tortilla, and then tops filling with chopped onion and queso anejo.

Alternatively, the cook can prepare each tortilla (keeping warm in oven set at

warm) and placing tortillas in large dish or serving platter.

Advance Preparation: The pasilla mixture can be prepared several days in

advance and refrigerated well-sealed. The mushroom mixture can be made a day

ahead and refrigerated well-sealed.

 

 

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Per serving: 11 Calories (kcal); trace Total Fat; (3% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Epazote is a pungent, wild herb with flat, pointed leaves. It is sold

at some Hispanic markets.

 

Queso anejo is a " Mexican " cheese (soft). Can be found in the ethnic section of

a grocery store or Hispanic market. Dry feta or grated Parmesan can be

substituted. .

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Quesadillas w/Fiesta Corn Salsa

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern Quick & Easy

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 15 oz cans corn with red & green peppers -- drained & divided

1 small jalapeño pepper -- seeded & minced

(optional)

3 tablespoons minced purple onion

1 small tomato, peeled & seeded -- diced

2 tablespoons lime juice

1 tablespoon olive oil

1 8 oz pkg southwestern pinto beans and rice -- cooked

6 8-inch flour tortillas

1 1/2 cups shredded -- (6 ounces)

Monterey Jack cheese with peppers

Topping: sour cream -- chopped

fresh cilantro

 

Stir together 1 can corn, jalapeño pepper, if desired, and next 4 ingredients.

Cover and chill. Stir together pinto

beans and rice mixture and remaining 1 can of corn. Place 1/2 cup mixture on

each tortilla; sprinkle evenly with 1/4 cup shredded cheese, and fold tortilla

in half. Cook quesadillas in a nonstick skillet coated with vegetable cooking

spray over medium-high heat about 2 minutes on each side or until cheese melts.

Serve with corn salsa and desired toppings.

 

Makes 6 servings.

 

 

 

 

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Per serving: 256 Calories (kcal); 7g Total Fat; (26% calories from fat); 6g

Protein; 41g Carbohydrate; 0mg Cholesterol; 344mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : NOTES:

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Veggie Burros

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 onion -- chopped

1 green pepper -- chopped

1 zucchini -- sliced

1 cup broccoli florets

2 carrots -- sliced

1 4 oz. can chopped green chiles

1/2 teaspoon garlic salt

1/8 teaspoon ground cumin

1/4 teaspoon oregano

6 12-inch flour tortillas

1/2 head lettuce -- shredded

1 tomato -- chopped

salsa

sour cream

guacamole

 

Heat oil in a large skillet and saute onion, green pepper, zucchini,

broccoli, and carrots. When vegetables are tender, add chiles and seasonings.

Stir and simmer for 6 minutes. Spoon into warmed flour tortillas and roll

burro-style. Garnish with lettuce, tomato, salsa, sour cream, and guacamole.

 

 

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Per serving: 314 Calories (kcal); 10g Total Fat; (28% calories from fat); 8g

Protein; 49g Carbohydrate; 0mg Cholesterol; 531mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0