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Serves 6 as hors d'oeuvres.
3 tbsp. vegetable oil
1 lb. very thinly sliced white onion (1 lg. onion)
1 tsp. dried basil
2 tbsp. honey
1 c. chicken stock
Salt to taste (none needed if canned chicken stock is used)
6 (10 inch) flour tortillas
1 c. grated Jack cheese
In a large skillet over medium heat, saute the onions in the oil until they begin to soften. Sprinkle in basil and continue stirring over medium or medium-low heat for about 15 minutes. The goal is to soften the onions. Do not burn or even brown them. Stir in the honey and continue cooking five minutes. Add chicken stock and turn the heat high enough so the stock barely simmers. Continue cooking and stirring until the stock has almost totally evaporated. Salt to taste. Remove from heat and set aside.
Heat oven to 350 degrees.
Sprinkle cheese onto tortillas, then spoon on onions. Fold each tortilla in half, creating a half-moon shape. Bake in oven long enough for cheese to melt, about eight to 10 minutes, but do not dry out tortillas.
Remove quesadillas from oven and slice each into thirds. Serve with hot salad for dipping if desired.
Recipe submitted by Jim Catanich
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(Makes 2 to 4 servings)
• 1 cup water
• 1/2 cup rice
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon salt, optional
• 1/2 cup chopped green pepper
• 2 tablespoons bottled taco sauce or salsa
• 1/2 cup chopped tomato
• 4 eggs
• 1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese
In medium saucepan stir together water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done (check rice package for total cooking time needed), stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
To serve, spoon 1/4 (1/2) of the reserved rice mixture onto each of 4 (2) plates. Top each with 1 (2) of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.
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(Makes 6 to 8 servings)
• 6 eggs
• 2 tablespoons water
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 5 large (10-inch) flour tortillas
• 1 can (15 oz.) refried beans with green chilies, divided
• 2 cups (8 oz.) shredded reduced-fat Cheddar cheese, divided
• 1/2 cup part-skim ricotta cheese
• 1 jar (12 oz.) salsa, divided
• 1 cup shredded zucchini
• Cilantro sprigs, optional
In medium bowl, beat together eggs, water, chili powder and curnin until well blended. In 10-inch skillet over medium heat, melt butter. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes. Set aside.
Place a tortilla in bottom of lightly greased 9 or 10-inch springform pan. Spread with 1/2 of the beans and 1 cup of the Cheddar cheese. Top with another tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa. Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the Cheddar cheese. Top with the remaining tortilla.
Bake in preheated 350°F oven 20 minutes. Remove from oven and top with remaining salsa and Cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve. Garnish with cilantro sprigs, if desired.
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1 lemon or lime
1 dash olive oil optional
2 avocados
2 jalapenos add chiles to taste
1 large ripe tomato
garlic/salt etc.
4 inches green pepper
2 large fresh basil leaves
I didn't expect to taste the basil but it really shone through very strongly. I put this down to its strong affinity to tomato. Also I was concerned the pepper would spoil the other flavour but its aroma blended in to produced a slightly sweeter aftertaste.
Recipe submitted by Ellen Cawthorn
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