Posts tagged tortilla

Apple Berry Salsa & Cinnamon Chips

Recipe: Apple Berry Salsa & Cinnamon Chips

This is a great recipe for kids to make.

Ingredients

  • Cinnamon Chips:
  • 4 (7-inch) flour tortillas
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • Salsa:
  • 2 medium Granny Smith apples
  • 1 cup strawberries, sliced
  • 1 kiwi fruit, peeled and chopped
  • 1 small orange
  • 2 tablespoons packed brown sugar
  • 2 tablespoons apple jelly

Instructions

  1. Preheat oven to 400 degrees F.
  2. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.
  3. For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently.
  4. Chill salsa and serve with cinnamon chips. Serve with cinnamon chips.

Chili-Cheese Black Bean Enchiladas

Chili Cheese Black Bean Enchiladas

Recipe: Chili-Cheese Black Bean Enchiladas

Ingredients

  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 12-ounces ground buffalo (or turkey or lean beef)
  • 3/4 cup bottled salsa
  • 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
  • 1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese, divided
  • 12 (6-inch) corn tortillas
  • 1 (10-ounce) can enchilada sauce

Instructions

  1. Preheat oven to 350°.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ground buffalo, onion, and sauté 4 minutes or until meat is browned. Stir in cumin, oregano, chili powder, garlic, beans and cook 2 minutes, stirring mixture frequently.
  3. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
  4. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar.
  5. Bake at 350° for 20 minutes or until thoroughly heated.

Number of servings (yield): 6

Inspired By: Chili Cheese Black Bean Enchiladas

Taco Dip

Taco Dip

Recipe: Taco Dip

Ingredients

  • 1 (8 ounce) package light cream cheese
  • 1 cup light sour cream
  • 3/4 cup light mayonnaise
  • 1 lb lean ground beef
  • 1 envelope low-sodium taco seasoning
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup medium salsa, to taste
  • 1 dash Tabasco sauce
  • 2 cups iceberg lettuce, chopped medium
  • 2 ripe tomatoes, diced medium
  • 1/2 cup sliced black olives
  • jalapenos, diced, to taste
  • 2 cups shredded cheese, (cheddar, jack or Mexican blend)

Instructions

  1. Mix first three ingredients well (a stand mixer works well), spread in layer in a 13×9 casserole dish and chill in fridge for at least 30 minutes.
  2. Brown ground beef and drain, reduce heat to low, add taco seasoning, tomato sauce, salsa and Tabasco till well mixed then cool completely.
  3. Spread cooled meat mixture over cream cheese mixture to cover.
  4. Sprinkle the lettuce, tomato, black olives and jalapenos evenly over the meat layer, to cover.
  5. Top it all off with the cheese and serve with tortilla chips.
Go to Top