Thursday, June 9, 2016

Potato Quesadillas


“You’re making THESE??! Thank you, thank you, thank you!” + HUG

--My 7-year-old boy, investigating dinner prep.

I've been making these for many years--last night I did a double batch. This morning they are ALL GONE. The kids packed the leftovers for school lunch, poor Hubby didn’t get any! Very popular item!!


Ingredients:
½ c. vegetable oil (divided) 
2 c. sliced onion (1 large)
2 large carrots, grated 
2 garlic cloves, minced
2 medium potatoes, boiled and sliced
½ t. salt
Dash black pepper (optional)
8 oz. shredded cheese (2  2/3 c.):   
         “Mexican blend or Cheddar 
8 medium flour tortillas

Make filling:
1. Peel carrots & potatoes.
     Boil and slice potatoes    (~¼” thick).
     Grate carrots.
     Slice onions.
     Mince garlic.
2. In large frying pan, sauté onions and carrots in ¼ c. vegetable oil over medium-high heat until onions are translucent and becoming tender (about 5 minutes).
3. Add garlic and potatoes and cook 3 more minutes, stirring occasionally.
4. Sprinkle salt and pepper over veggie mixture and stir to combine.
     Makes about 4 c. (vey yummy!) filling.


Assemble quesadillas:
1. In another frying pan, heat ½ T. oil over medium heat.
2. When it’s hot, lay a tortilla in the pan. Spread 1/3 c. cheese on half the tortilla and top the cheese with 1/8 of the total filling (about ½ c.).
3. Let cook until tortilla is starting to brown (maybe it will bubble a little) and cheese is starting to melt (about 2-3 minutes, gets faster the longer the pan’s been hot).
4. Use a spatula to fold the “empty” part of the tortilla over the filling.  
    Remove quesadilla from pan!
    Add another ½ T. oil to pan and make next quesadilla!

   (Note: as pan gets oily, you may not need an entire ½ T oil for each quesadilla)

    Makes 8 quesadillas! (Serves 4)



Optional: Serve with salsa (and maybe sour cream)!



Recipe adapted from Vegetarian Planet by Didi Emmons

Nutrition Facts:
Ingredient
Cal.
Sod. (%RDA)
Fib. (g)
Pro. (g)
Calc. (%RDA)
Sug. (g)
Carbs (g)
½ c. veg oil
1040
0
0
0
0
0
0
2 c. sliced onion
92
0
4
2
6
10
22
2 large carrots
60
4
4
1.5
4
7
14
2 med potatoes
326
0
9
9
4
3
74
8 med flour tortillas
1120
136
8
32
56
8
208
½ t. salt
0
50
0
0
0
0
0
8 oz. shredded Mex blend cheese
880
56
0
56
160
0
0
Total
(8 quesadillas)
3518 kcal
246 %
25 g
99.5 g
230 %
28 g
318 g
1 quesadilla:
440 kcal
31 %
3 g
12.5 g
29 %
3.5 g
40 g

*Note: Nutrition facts calculated from packaging and the following websites: http://nutritiondata.self.com/facts/ ; Wikipedia

 I used: “Wesson” brand canola oil, “Morton” brand salt, “Daily Chef” brand Mexican blend cheese, and “Mission” brand “soft taco” flour tortillas.

Friday, May 20, 2016

Pineapple Black Bean Enchiladas


A savory, hearty pan of enchiladas! I first tasted these at my friend Amber’s house…they’ve since become a family staple. A(nother) recipe my tween-age boys inhale!  
Amber probably found this recipe online—my version uses homemade sauce, white flour tortillas, etc.

Ingredients:
1 T. vegetable oil    
Your ingredients!
1 onion, diced
1 red bell pepper, diced
15.5 oz. can black beans
20 oz. can pineapple tidbits, drained
½ c. pineapple juice (reserved from can of tidbits!)
4.5 oz. can mild green chilies
1 t. salt
¾ c. chopped cilantro
3 c. shredded Mexican blend cheese (or cheddar)
1 recipe Easy Enchilada Sauce (or 10 oz. can)
8 medium flour tortillas
½ c. sour cream


Directions:
1. Make enchilada sauce.
2. Preheat oven to 350° F.
3. In large frying pan or pot, sauté diced onions and red bell pepper in vegetable oil over medium-high heat until tender and onions are translucent.
4. Add drained pineapple (save juice for later!), beans, green chilies, and salt. Cook and stir till warm through. (Makes about 5 c. filling)
5. Turn off heat and add 2 c. shredded cheese (save 1 c. for later!)  and ½ c. cilantro (save ¼ c. for later!)
6. Spray a 9 x 13” pan with cooking spray.
7. Spread 1 T. enchilada sauce on each tortilla, then spread on 1/8 of the total filling (about 2/3 c.).
Roll up tortilla and put seam-side down in your greased 9 x 13” pan.

Assembly...
8. Add reserved ½ c. pineapple juice to remainder of enchilada sauce, then pour over enchiladas
9. Sprinkle remaining  1 c. shredded cheese on top.
10. Cover with foil and bake 30 min. (Hint: if foil is touching cheese on top of enchiladas, spray foil with cooking spray)/
11. Remove foil and bake 10 min.
12. Pull out of oven. Sprinkle remaining ¼ c. cilantro over enchiladas and serve with with sour cream!


Mmm, mmm!


Nutrition Facts:
Ingredient
Cal.
Sod. (%RDA)
Fib. (g)
Pro. (g)
Calc. (%RDA)
Sug. (g)
Carbs (g)
1 T. veg. oil
130
0
0
0
0
0
0
1 onion
44
0
2
1
2
5
10
1 red bell pepper
37
0
2.5
1
0
5
7
20 oz. pineapple tidbits
315
0
4.5
2
0
68
72
15.5 oz. can black beans
315
67
21
25
14
2
67
4 oz. green chiles
20
16
0
0
0
0
4
1 t. salt
0
100
0
0
0
0
0
¾ c. cilantro
3
0
0
0
0
0
0
3 c. Mexican blend cheese
1320
96
0
72
240
0
12
8 medium flour tortillas
1120
136
8
32
64
8
208
½ c. sour cream
210
3.5
0
2
14
3.5
3.5
Easy enchilada sauce
160
168
8.5
4.5
32
15
32.5
Total
(8 enchiladas)
3674 kcal
587 %
47 g
140 g
366 %
107 g
416 g
1 enchilada:
460 kcal
73 %
6 g
17 g
46 %
13 g
52 g

*Note: Nutrition facts calculated from packaging and the following website: http://nutritiondata.self.com/facts/
 I used: “Wesson” brand canola oil, “Dole” brand pineapple tidbits, “Goya” brand black beans, “Great Value” (Walmart) brand chopped green chiles (“fire roasted”), “Morton” brand salt, “Food Lion” brand Mexican blend cheese, “Mission” brand “soft taco” flour tortillas, and “Food Lion” brand sour cream.