JALAPENO SQUARES 31-03-2015

JALAPENO SQUARES

Ingredients:

8 medium jalapenos, chopped.

3 cups Shredded Monterey Jack Cheese and/or cheddar cheese

2 med Tomatoes, peeled & sliced

4 large Eggs

1 1/2 cups Evaporated milk

1/4 cup Flour

1 teaspoon Salt

Sliced avocado and sour Cream for garnish

Directions:

Preheat oven to 350 degrees. Lightly butter an 11x7 glass baking pan. Arrange the peppers on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50- 60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

Pasta Mexicana 22-01-2014

Pasta Mexicana

Ingredients

2 medium onion -- coarsely chopped
5 chili peppers
28 ounces plum tomatoes -- Italian style
15 ounces chili -- either beef or turkey 8 ounces linguini -- or spaghetti

Directions

Place onions and chilis into heavy skillet or roasting pan. Cover and cook over high heat until onions are browned and chile skins are charred on all sides (8-10 minutes). Remove chiles; peel and discard skin and seeds; chop chiles, and return to pan. Stir in tomatoes and chili.. Cook over medium heat, stirring occasionally, 15 to 20 minutes. Meanwhile, cook pasta according to package directions. Serve sauce over pasta.

4 Servings

SWEET-ONION GRILLED QUESADILLAS

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SWEET-ONION GRILLED QUESADILLAS
 
Ingredients

1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried and chopped coarse.

Directions


Prepare grill. Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil. With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute. Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.

Yield: 2 generous srvings
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Chicken Enchiladas

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Chicken Enchiladas
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Ingredients

1/2 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
1 (8-ounce) can diced green chiles, drained
6 ounces cream cheese, softened
2 Tablespoons milk
1/2 teaspoon cumin
4 cups chopped cooked chicken
12 (7-inch) flour tortillas
1 (10-ounce) can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup shredded Monterey Jack cheese or Cheddar cheese

Directions

Saute the onion in the butter in a skillet over medium heat until browned. Remove from heat. Stir in 1 tablespoon of the green chiles. Combine the cream cheese, 2 tablespoons milk and cumin in a bowl and mix well. Stir in the chicken and onion mixture.
Spoon about 3 tablespoons of the chicken mixture near the edge of each tortilla and roll to enclose the filling. Place the tortillas seam side down in a greased 3-quart baking dish.
Combine the remaining green chiles, soup, sour cream and 1 cup milk in a bowl and mix well. Spoon the soup mixture evenly over the tortillas. Bake, covered with foil, at 350 degrees for 35 minutes or until heated through. Remove the foil and sprinkle with the cheese. Bake just until the cheese melts.

Yields: 12 enchiladas

 Crazy Jokes

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